Rioja, get into it.
, which often need decades of rest before they’re ready, Rioja Gran Reserva, from the Rioja region in northern Spain, generally bypasses that issue.
Much of this has to do with the production regulations that producers of red Rioja Gran Reserva have to follow. According to the Consejo Regulador, the region’s governing body, Gran Reserva “are wines of great vintages that have been painstakingly aged for a total of sixty months with at least two years in oak barrels and two years in the bottle.” The majority of Rioja tends to be a blend of Tempranillo and Garnacha, with Graciano, Mazuelo, and Maturana Tinta also permitted.
Before delving into the highlights of my tasting for this piece, I have a quick word about the Rioja Reserva category, which have to be aged for at least three years, including 12 months in barrel and six months in bottle. Because they’re released sooner than Gran Reservas, Rioja Reservas often need a bit more time to mature or, barring that, a healthy stint in a decanter.
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