Wine, tapas, and the great hall at Union Station. Hopefully the marble can’t be stained by mere fermented grape juice? I’ve compiled what is sort of a mini-cheat sheet of facts for what promises to be a very interesting array of wines from Spain’s Rioja region. The Spanish wine-making region of Rioja is in the N/NE part of the country, close to the French border (and for historical reasons is often considered heavily influenced by its closest French neighbor, Bordeaux). Rioja is about 90% red grape production, and still reigns supreme as the principal wine-producing region of Spain (though I think there’s still dozens of posts to be made in the future about other Spanish regions). The two most common or primary grapes of the region are Tempranillo and Garnacha (Grenache if you know your french grapes).
Things to know before a Rioja wine event:
-some wines get denoted as Joven and like in Mezcal, this indicates it is young, unoaked, and should be drunk young (don’t hide it in your closet for a few years)
-Riojas don’t list grapes on the label usually, and are most often denoted by style or level of aging
Crianza = 2 years of aging, minimum of one year in oak
Reserva = 3 years of aging, minimum of one year in oak
Gran Reserva = 5-7 years of aging, minimum of two years in oak
– Vinos de Pagos means that the wine comes from a single estate
May, 2nd 1 – 5 pm
$65 + 3.95
creative tapas, a gallery of jamones (spanish hams), morcilla (a spanish form of blood sausage) from top chefs, a cheese cave, reserve wine tastings, seminars, and more.