Rioja Rosado, or rosé, wines may be less familiar to American consumers than the reds and whites of the region, but should not be missed. Often made from Garnacha grapes, the Tempranillo workhorse grape has recently entered the fray and is now well-respected among Rosado drinkers for creating a more sophisticated style of Rosado. Barely tannic, nicely acidic and full of berry-fruit flavors, both varietals are perfect for pairing with foods.

Always lovely when served al fresco, Rosado Rioja wines are lovely when the weather isn’t on your side. Try it with Morrocan-spiced dishes such as vegetable purees, alongside cheese, or with grilled seafood and chicken. For more contrasting flavors, Rosados will also balance out fire-grilled spiced sausages or any of the great Spanish hams – Jamon Serrano, or even the more highly prized Jamon Iberico, if you can get your hands on some.

Watch now as Patxi and Adrian discuss two Rosados, and find out what pintxo goes best with these wines.

Tasting two Rioja Rosados with the Pisto Gratin

In this next video, see how the Pisto Gratin pintxo is made:

Recipe Demonstration of the Pisto Gratin

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