What We Learned At The Rioja Wine And Tapas Fest

By Erika Kubick in Food on May 7, 2015 2:25PM

Rioja Fest at Union Station. Photo by Erika Kubick

It’s officially Rioja week here in Chicago and we kicked off the celebration last Saturday at Rioja Wine and Tapas Fest, where winemakers, chefs and fans gathered at Union Station to eat, drink and discuss all things Rioja. Before we arrived, we knew very little about Rioja or Spanish wines in general, but we learned a lot about what makes this wine-making region so unique and why it deserves its own week.

2007 Bodegas Riojanas Vina Albina Reserva at our favorite booth. Photo by Erika Kubick

Rioja was Spain’s first wine region to receive government protection under DOCA regulations, Denominación de Origen Calificada. Rioja wines are made with three primary grapes: Tempranillo, Grenacha and Viura. What’s most striking about Rioja wines is their variety. They range in flavor from bright and acidic to rich, barrel-aged wines with a price point that often lies between $10 and $30. Most importantly, Rioja wines are excellently paired with food, especially older cheeses and cured meats. Luckily, we stumbled upon the jamón bar, featuring different styles of cured hams. West Loop Salumi was also sampling their wonderful products and we feel the need to apologize for taking more than our share of their lardo.

The best basket of meat in the world at West Loop Salumi’s booth. Photo by Erika Kubick

With a glass of our favorite Rioja wine in hand, we anxiously indulged in the other tapas available from chefs from Chicago, New York City, D.C. and more. Our favorite bite came from Mexique: mussels in a saffron beurre blanc, topped with a blood sausage chicharrón. We also marveled at tapas provided by Oak + Char, Butcher & Larder and Salero, to name a few standouts. Pastoral had our favorite booth, where they offered a variety of aged Spanish cheeses that were a perfect match for the various Riojas. Our favorites were the goat-milk Garrotxa and the Campo De Montalban, a Manchego-style cheese using milk from cow, sheep and goat. With its price point and pairing potential, we can see ourselves drinking a lot of Rioja this summer.

Best bite: Mussels in a saffron broth with a blood sausage chicharrón. Photo by Erika Kubick

Celebrate Rioja the rest of the week with tastings and flights at Lush Wine & Spirits, Salero, Paramount Room and more. Visit RiojaWine.com for local event listings. If you want to celebrate at home, you can find Rioja wines at your local Binny's, Whole Foods, Potash Market and Vin.

Garrotxa, an aged goat cheese, pairs well with Rioja wines. Photo by Erika Kubick