The prestige of a privileged land devoted to wine for more than two thousand years.
Rioja was the first Designation of Origin in Spain to earn Calificada status. This was in 1991.
A rigorous and effective control system makes Rioja synonymous with the highest quality.
Three production zones, each with a distinct personality: Rioja Alavesa, Rioja Alta and Rioja Orient
Certain to leave a mark on you. Wine is the connecting theme of all our routes.
Delve into the heart of our wines by knowing the history of our municipalities.
We tell you our stories and those of our wines.
Host, Good Food, Good Food on the Road
Talks with writer Thalassa Skinner who is the founder of Culture Cheese Magazine and author of the feature Spanish Wine Pairing with Manchengo suggests reviving the art of the cheese board. She’s compiled 25 themes in a new book titled “Cheese Boards to Share: How to Create a Stunning Board for Any Occasion.”
In this interview, Thalassa and Evan chat about Rioja Wine, Cheese and Pears.
Rioja & Allspice Pears
Makes 8 cups (64 FL OZ.)/1.9 L
The Rioja wine gives a dark, intense color to these pears, as well as a robust and pleasing taste. Allspice brings all of the ﬂavors together, making them a spectacular addition to any cheese board.
-Pour the Rioja into a saucepan and add the sugar, allspice, and orange zest. Bring to the boil over a medium-high heat. Reduce the heat and simmer for 10 minutes, stirring occasionally until the sugar is completely dissolved. Add the pears to the pan and cook gently for five minutes. Remove the pears with a slotted spoon and pack into glass jars, leaving a ¼-inch/5-mm space at the top.
-Pour the hot Rioja syrup over the fruit and carefully tap the jars on the countertop to get rid of air pockets. Wipe the jars clean and screw on the lids. Seal the jars. The pears will keep for up to one month.
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Logroño (La Rioja) – España.
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