About This Wine
“Spain’s greatest wine region.”
That’s what Wine Enthusiast calls Rioja. What is the magazine’s reasoning behind this conclusion? It’s because Rioja offers “an elite mix of Iberian history, stunning scenery, proprietary cuisine, brilliant wines and a unique meshing of old and new.”
Among the brilliant wines of Rioja is Viura — also known as Macabeo — a versatile variety that can be used to make both sparkling wine and still table wine. In Spain, sparkling wine is known as Cava, and typically is made by blending Viura with Parellada and Xarel-lo. When it comes to white table wines in Rioja, 90 percent are made exclusively from Viura.
The variety fares extremely well in Rioja’s hot and dry climate, meaning that the grapes are able to achieve full ripeness on a reliable basis from vintage to vintage. Vega Roja crafts an outstanding rendition of Viura — fresh, bright and another winner from Rioja.
About Other White
- Grape Composition:100% Viura
- Grape Source:Rioja Growing Region of Northern Spain
- Aromas & Flavors:Melon, Yellow and Green Apples, and Lemon Curd
- Aging Vessels:Stainless Steel Tanks
- When to Drink:Now Through 2017
- Food Pairing Suggestionseafood, fish or poultry dishes.
17 recipes match for this wine.
Papaya Pear Mango Salsa Normally, we provide Vinesse members with complete recipes for wine-friendly fare. This month, however, we thought we'd share a pair of &amp;quot;topping&amp;quot; recipes that will bring any number of main course selections to life. We begin with this salsa recipe from our friends at Sonoma County's Kenwood Vineyards. Try it over sea bass, halibut, salmon for a palate-awakening change of pace, and enjoy it with Sauvignon Blanc, White Bordeaux, almost any white blend. Get The Recipe
Ratatouille Terrine Here's a recipe for a tasty dish that has a movie named after it this summer. The Chicago Tribune calls it &quot;an upscale version of the French peasant dish,&quot; and we'd suggest serving it with almost any wine - white, red, pinksparkling - as long as the wine is light-bodied. This recipe yields 12 servings. Get The Recipe