Rioja has been producing wine since Roman times, but barrel aging was only introduced in 1786 by Don Manuel Quintano. He had just returned from studying in Bordeaux, and knew the delicious qualities oak maturation imparted to top-quality wine. But, thanks to dubious local winemakers and complex legal matters, it took almost another 100 years for the trend to really take hold.
Pagos de Tahola is a great pairing with simple roast chicken or lamb – season with salt and pepper, smoked paprika and fresh garlic. Or, enjoy it Spanish style, with traditional paella (saffron rice with shrimp, mussels, chicken and spicy chorizo sausage). Also try with tapas – we suggest garlic shrimp, Manchego cheese, olives and cured jamón serrano.