Valencian Paella
Rioja’s savory oak and balanced tannin match saffron rice, rabbit, and chorizo.
Rioja Reserva Tempranillo
Oak-aged red with savory spice and silky tannins tailor-made for saffron rice and braised lamb.
Body: mediumAcidity: mediumTannin: mediumSweetness: dry Grape: Tempranillo Region: Rioja, Spain
About This Style
Rioja Reserva Tempranillo is a red built on Tempranillo from Rioja, Spain. Expect oak-aged red with savory spice and silky tannins tailor-made for saffron rice and braised lamb.
Pairing Principles
- Vanillin oak echoes toasted arroz socarrat.
- Balanced tannin handles lamb fat without drying out seafood in mixed dishes.
- Avoid: raw seafood platters.
Signature Aromas
dried cherrytobaccocedar
Plays Nicely With
Lamb Tagine with Apricot
Spiced oak and supple tannins wrap around braised lamb, apricot, and warm spice.
Steer Clear Of
raw seafood platters
Label Inspiration
LAN Rioja Reserva 2018
Rioja, Spain • classic
Dried cherry, vanilla, and saddle leather over silken tannins.
Featured Dishes
Lamb Tagine with Apricot
Spiced oak and supple tannins wrap around braised lamb, apricot, and warm spice.
Valencian Paella
Rioja’s savory oak and balanced tannin match saffron rice, rabbit, and chorizo.
FAQ
- What foods pair best with Rioja Reserva Tempranillo?
- Rioja Reserva Tempranillo shines with Valencian Paella; its structure matches the dish without overpowering it.
- How should I serve Rioja Reserva Tempranillo?
- Serve just below room temperature (around 60–64°F) to keep fruit lively and tannins smooth.
- When should I avoid pouring Rioja Reserva Tempranillo?
- Skip it with raw seafood platters—those pairings tend to clash with its structure.
Adjacent Styles
Chianti Classico
High-acid red with sour-cherry and herbal character; handles tomato and dairy richness.
Gigondas Grenache Blend
Sun-baked red with wild herb perfume that matches smoky, glazed meats.