Most of the white wines of Rioja are made from the Viura grape. Juice from the Malvasia grape is often blended in, and some wines incorporate a little Garnacha Blanca. White Riojas can be steel-fermented or aged in oak barrels, and the resulting wines are very different from one other.

Modern stainless-steel fermented white Riojas tend to be light and crisp: predominantly citrusy with a nose of other fruits – apricots, peaches, pears and green apples. They are lovely compliments to tangy foods such as vinaigrette-tossed salads, fruits or goat cheese, and also with raw, poached or grilled seafood. They contrast nicely with the richness of mushrooms.

Classic white Rioja begins its life in large fermentation vats of seasoned oak, before being transferred to 226-liter American oak barrels for long aging. Modern barrel-fermented whites usually start in new French oak barrels, where they’ll remain for several months after fermentation, often on their lees (the spent yeast of the grapes). American oak can leave wines astringent when young but makes it magical with age, whereas French oak encourages a soft and perfumed kind of aromatic profile, leaving wines with a crème brulee like creaminess and roundness. These wines are wonderful served with complexly flavored fish or chicken dishes that are accented with garlic or fruit.

At Bar Bergara, Chef Patxi Bergara offers pintxos with both shellfish and fruit. In this video, see how these white wines compliment his Bergara Cocktail, a pintxo served in a pastry basket.

White Rioja Wines paired with the Bergara Cocktail

Now watch to see how you can make this pintxo at home:

Recipe Demonstration of the Bergara Cocktail

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