Prized throughout the world for their depth and character, the Rioja Tinto Reserva and Rioja Tinto Gran Reserva are the traditional treasures of Rioja.

Reserva wines are aged for a minimum of 12 months in either American or French oak and at least 24 in bottle before release. The classic styles are complex with earth and little fresh fruit flavors, while modern styles are slightly jammier and have chocolate, licorice and sweet spice aromas. Both pair well with lamb, mushrooms, and grilled or barbequed meats such as brisket or chorizo.

The Rioja tinto (Red) Gran Reserva wines are only made in the best growing years. They are the elegant, old-world gems of Rioja, released only when deemed drinkable. The wine is aged for a minimum of five years, two of which must be in oak barrels. Many producers choose to age them for much longer. Gran Reservas are complex and earthy while mellow. They present soft blackberry fruit and dried cherry flavors, with notes of tabacco, leather, mushrooms and earth. These are wines that will change slowly in the glass, transforming for the patient sipper.

Gran Reservas complement complexly layered-flavor dishes, such as meaty stews; also roasted game birds, mushrooms and chestnuts. They contrast any sharp, strong-flavored food, such as blue cheese, pickled fish and vinegar reductions.

In the following video, learn how Patxi pairs these wines with his pintxo, the False Anchovy Lasagna, a bite sized treat of forceful flavors, layered in a way that reminds us of lasagna.

Riserva and Gran Riserva Rioja Wines paired with False Anchovy Lasagna

Watch the following video to learn how the False Anchovy Lasagna is made:

Recipe Demonstration of False Anchovy Lasagna

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