Another wonderful independence weekend celebration! I headed to the Berkshires to hang with friends, cook, eat, laugh and repeat. Like a good guest, I brought some food and a couple of bottles of Rioja wine that I have been savoring. They were perfect for everything on the menu, including the essential seafood.
Much like champagne or cognac, Rioja wines cannot be called Rioja unless they are produced in the Rioja region of Spain. It is only in this region with the cool climate, high altitude and clay soil that this blend of grapes can come together to create a magical elixir.
Of my two bottles, we started with Beronia Crianza 2012 to go with the grilled pizzas we made topped with everything. I love a blend, especially with Garnacha (10 percent), but this mostly Tempranillo (88 percent Tempranillo, 2 percent Mazuelo) wine added just the right amount of spice to the palate to complement the sweet tomato sauce and meaty pepperoni. With an intense cherry color, this Crianza has a floral fruit nose with a base of chocolate from its maturation time in American oak casks.
Our final dinner was all seafood—not even a single piece of red meat on the table. The richness of Beronia Gran Reserva 2006 took us from briny lobster with drawn butter to after-dinner cigars. Also a blend, this mostly Tempranillo (92 percent) wine has a deep maroon color. It is rich without being heavy, with notes of black fruits, sweet spices such as cinnamon and vanilla and a base of tobacco. It was a hit with my friends, who hope to enjoy this wine again soon.
Gracias amigos! ¡Salud!
