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Rioja reds delightful with lamb
July 4, 2010, Sunday
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IN the world of wine and food, Spain has so much to offer. The world's best ham, Iberico, most popular bubblie, Cava, delectable tapas and the unique experience of Sherry are all quintessential Spanish delicacies.
Two of my favorites are Rioja red wine and lamb which create a deliciously synergistic experience that's hard to match anywhere.
Rioja is often referred to as the Bordeaux of Spain and indeed the two regions have historic links. In the 19th century when Bordeaux was devastated by phylloxera, many wine makers moved to Rioja in northern Spain where the climate and soil were similar enough to make the complex, red wines typical of Bordeaux.
Rioja became Spain's most famous wine region and two major factors combined to create the beloved "Rioja style," the tempranillo grape and long aging in mostly American oak.
Today, many exciting newer Spanish wine regions have emerged, including Ribera del Duero, Toro and Priorato; but Rioja still makes some of the smoothest and most sumptuous reds in the world.
Lamb, meat from sheep less than a year old, is one of the best meats to enjoy with red wine. In Spain, the lamb served is often younger, ranging from suckling lamb four to six weeks old to spring lamb a few months old. My two favorite dishes are the Chuletillas, tiny grilled baby lamb chops you can eat with your hands, and whole roasted suckling lamb with crispy skin and juicy meat.
These exceptionally flavored and textured dishes need no sauce, only a good Rioja red wine to create an unforgettable experience. In Shanghai, lamb from New Zealand or Australia is an acceptable alternative. I've also tasted some very good lamb from Mongolia.
But no gourmet would ever experience a beautiful lamb dish without a rich and generous red wine. Here are some lovely Rioja red wines, all available in Shanghai, to enjoy with lamb.
Marques de Riscal is one of the great names in Spanish wines. The historic link with Bordeaux is manifested in its Rioja Reserva offering plenty of elegant dark fruit and structured tannins.
The dark fruit of the wine embellishes the lamb flavors while the tannins cleanse the palate and facilitate digestion.
Muga is another traditional producer making classic Rioja wines, while the relative newcomer El Coto is producing delicious Rioja reds that represent excellent value.
I also recently enjoyed Miguel Torres' Ibericos Rioja Crianza with the zesty flavor of Mongolian BBQ lamb.
In the world of wine and food, Spain has so much to offer. The world's best ham, Iberico, most popular bubblie, Cava, delectable tapas and the unique experience of Sherry are all quintessential Spanish delicacies.
Two of my favorites are Rioja red wine and lamb which create a deliciously synergistic experience that's hard to match anywhere.
Rioja is often referred to as the Bordeaux of Spain and indeed the two regions have historic links. In the 19th century when Bordeaux was devastated by phylloxera, many wine makers moved to Rioja in northern Spain where the climate and soil were similar enough to make the complex, red wines typical of Bordeaux.
Rioja became Spain's most famous wine region and two major factors combined to create the beloved "Rioja style," the tempranillo grape and long aging in mostly American oak.
Today, many exciting newer Spanish wine regions have emerged, including Ribera del Duero, Toro and Priorato; but Rioja still makes some of the smoothest and most sumptuous reds in the world.
Lamb, meat from sheep less than a year old, is one of the best meats to enjoy with red wine. In Spain, the lamb served is often younger, ranging from suckling lamb four to six weeks old to spring lamb a few months old. My two favorite dishes are the Chuletillas, tiny grilled baby lamb chops you can eat with your hands, and whole roasted suckling lamb with crispy skin and juicy meat.
These exceptionally flavored and textured dishes need no sauce, only a good Rioja red wine to create an unforgettable experience. In Shanghai, lamb from New Zealand or Australia is an acceptable alternative. I've also tasted some very good lamb from Mongolia.
But no gourmet would ever experience a beautiful lamb dish without a rich and generous red wine. Here are some lovely Rioja red wines, all available in Shanghai, to enjoy with lamb.
Marques de Riscal is one of the great names in Spanish wines. The historic link with Bordeaux is manifested in its Rioja Reserva offering plenty of elegant dark fruit and structured tannins.
The dark fruit of the wine embellishes the lamb flavors while the tannins cleanse the palate and facilitate digestion.
Muga is another traditional producer making classic Rioja wines, while the relative newcomer El Coto is producing delicious Rioja reds that represent excellent value.
I also recently enjoyed Miguel Torres' Ibericos Rioja Crianza with the zesty flavor of Mongolian BBQ lamb.
Two of my favorites are Rioja red wine and lamb which create a deliciously synergistic experience that's hard to match anywhere.
Rioja is often referred to as the Bordeaux of Spain and indeed the two regions have historic links. In the 19th century when Bordeaux was devastated by phylloxera, many wine makers moved to Rioja in northern Spain where the climate and soil were similar enough to make the complex, red wines typical of Bordeaux.
Rioja became Spain's most famous wine region and two major factors combined to create the beloved "Rioja style," the tempranillo grape and long aging in mostly American oak.
Today, many exciting newer Spanish wine regions have emerged, including Ribera del Duero, Toro and Priorato; but Rioja still makes some of the smoothest and most sumptuous reds in the world.
Lamb, meat from sheep less than a year old, is one of the best meats to enjoy with red wine. In Spain, the lamb served is often younger, ranging from suckling lamb four to six weeks old to spring lamb a few months old. My two favorite dishes are the Chuletillas, tiny grilled baby lamb chops you can eat with your hands, and whole roasted suckling lamb with crispy skin and juicy meat.
These exceptionally flavored and textured dishes need no sauce, only a good Rioja red wine to create an unforgettable experience. In Shanghai, lamb from New Zealand or Australia is an acceptable alternative. I've also tasted some very good lamb from Mongolia.
But no gourmet would ever experience a beautiful lamb dish without a rich and generous red wine. Here are some lovely Rioja red wines, all available in Shanghai, to enjoy with lamb.
Marques de Riscal is one of the great names in Spanish wines. The historic link with Bordeaux is manifested in its Rioja Reserva offering plenty of elegant dark fruit and structured tannins.
The dark fruit of the wine embellishes the lamb flavors while the tannins cleanse the palate and facilitate digestion.
Muga is another traditional producer making classic Rioja wines, while the relative newcomer El Coto is producing delicious Rioja reds that represent excellent value.
I also recently enjoyed Miguel Torres' Ibericos Rioja Crianza with the zesty flavor of Mongolian BBQ lamb.
In the world of wine and food, Spain has so much to offer. The world's best ham, Iberico, most popular bubblie, Cava, delectable tapas and the unique experience of Sherry are all quintessential Spanish delicacies.
Two of my favorites are Rioja red wine and lamb which create a deliciously synergistic experience that's hard to match anywhere.
Rioja is often referred to as the Bordeaux of Spain and indeed the two regions have historic links. In the 19th century when Bordeaux was devastated by phylloxera, many wine makers moved to Rioja in northern Spain where the climate and soil were similar enough to make the complex, red wines typical of Bordeaux.
Rioja became Spain's most famous wine region and two major factors combined to create the beloved "Rioja style," the tempranillo grape and long aging in mostly American oak.
Today, many exciting newer Spanish wine regions have emerged, including Ribera del Duero, Toro and Priorato; but Rioja still makes some of the smoothest and most sumptuous reds in the world.
Lamb, meat from sheep less than a year old, is one of the best meats to enjoy with red wine. In Spain, the lamb served is often younger, ranging from suckling lamb four to six weeks old to spring lamb a few months old. My two favorite dishes are the Chuletillas, tiny grilled baby lamb chops you can eat with your hands, and whole roasted suckling lamb with crispy skin and juicy meat.
These exceptionally flavored and textured dishes need no sauce, only a good Rioja red wine to create an unforgettable experience. In Shanghai, lamb from New Zealand or Australia is an acceptable alternative. I've also tasted some very good lamb from Mongolia.
But no gourmet would ever experience a beautiful lamb dish without a rich and generous red wine. Here are some lovely Rioja red wines, all available in Shanghai, to enjoy with lamb.
Marques de Riscal is one of the great names in Spanish wines. The historic link with Bordeaux is manifested in its Rioja Reserva offering plenty of elegant dark fruit and structured tannins.
The dark fruit of the wine embellishes the lamb flavors while the tannins cleanse the palate and facilitate digestion.
Muga is another traditional producer making classic Rioja wines, while the relative newcomer El Coto is producing delicious Rioja reds that represent excellent value.
I also recently enjoyed Miguel Torres' Ibericos Rioja Crianza with the zesty flavor of Mongolian BBQ lamb.
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