Vines were first planted in Rioja region during the Roman Empire. In the 1860s, Bordeaux winemakers arrived and shared new techniques like barrel aging. The mighty Rio Ebro divides the region and cools the hot, arid vineyards. This effect helps the fruit ripen perfectly, yielding juicy, flavorful wines. While most people associate Rioja with reds, the region's whites can be equally alluring.
This refreshing, fruity wine is delicious as an aperitif and also marries well with shellfish dishes and grilled fish. Traditional Spanish paella would be a natural partner, but if you're feeing adventurous, try it with aromatic, spicy fishor chicken-based dishes that also feature a dash of fruit – as you'd find in North African cuisine like a Moroccan tagine.