A new generation of Rioja winemakers is bringing vineyard, varietal and terroir focus to the region. What these innovators in Rioja have in common is a focus on single vineyards, some planted with old vines. Young winemakers are searching for an expression of terroir–the essence of the vineyard, soil and climate. Vignerons, grower-producers, artisan winemakers or terroiristas are commonly used terms for these new producers.
Rioja doesn’t have Grand Crus, but certain wineries in Spain’s most famous wine region have a reputation for fine wines. Classic Rioja wineries make long-aged immortal wines, while new-style producers focus on single vineyard Tempranillo wines.
Back from some days in Madrid, so some preliminary thoughts and updates on hotels, restaurants, wine bars and cocktail bars.
In Madrid’s democratic dining scene, bistronomía-style restaurants provide diners with the chance to enjoy world-class product and impeccable recipes without the commitment that might come with star-laden tables. Here are some of our picks to try.
A new generation of Rioja winemakers is bringing vineyard, varietal and terroir focus to the region. What these innovators in Rioja have in common is a focus on single vineyards, some planted with old vines. Young winemakers are searching for an expression of terroir–the essence of the vineyard, soil and climate. Vignerons, grower-producers, artisan winemakers or terroiristas are commonly used terms for these new producers.
The two most important things when visiting wine country are good wine and good food. In Rioja the confluence of local and regional ingredients and refined cooking techniques trickling in from the nearby Basque Country has created a culinary landscape that matches the depth of the local wine culture.
Today, Andalusia is becoming an incubator for creative cuisine. Using traditional recipes as springboards chefs are resurrecting cooking methods and reintroducing ingredients that had fallen out of favor. Fisherman’s stews, wild game, unusual fish from coastal estuaries, lesser cuts of meat…have all served as inspiration for contemporary cooks.
