White Rioja? I know about the Rioja region of Spain, which is about four hours northeast of Madrid. Their star grape is Tempranillo, a red grape. But their whites and sparklings are starting to get noticed. Today, we’ll explore this wine.
Whites in Rioja
Robb Report says that “Among white wines, Viura (known elsewhere in Spain as Macabeo) reigns supreme, making up around 69 percent of white grapes in the region. Some of the best, age-worthy whites are single varietal Viura, which has an affinity for oak aging similar to well-crafted Chardonnay. Tempranillo Blanco, a naturally occurring mutation of Tempranillo that was first discovered in 1988 and allowed into production in 2007, is second most populous and accounts for 13 percent of vineyards. Other allowed white grapes include Garnacha Blanca, Malvasía, Maturana Blanca, Verdejo, Chardonnay, and Sauvignon Blanc.
WineEnthusiast tells us that “Today, white grapes make up just 10% of the region’s plantings. However, there’s recently been renewed excitement around white Rioja, also known as Rioja blanco.”
White Rioja
Wine Folly explains that “White Rioja, or rather Rioja Blanco, is a style of wine from the Rioja region of Spain made entirely with white grapes, the most important of which is Viura. This white wine ranges from light to full-bodied and is treasured for its ability to age for 10 or more years. Rioja Blanco wines are exceptionally rare, making up only about 10% of the region’s production. So, if you’re interested in knowing what a serious white wine is all about, look no further, this is your gem.”
Wine Folly tells us that White Riojas are either fresh or aged. Fresh wines are released a year after vintage. Aromas are lean and citrusy with notes of lime peel, lemon verbana, honeydew melon, fresh tarragon, marjoram and a chalky mineral note. On the palate, wines are dry and burst with ample acidity and sweeter fruit flavors of honeydew melon, lemon curd, and honeycomb with a long finish of minerals, saline, and tingly acidity.
Aged White Riojas are typically aged for 48 months with 6 months in cask. From an aged wine, you’re likely to get nutty, oxidative flavors, including roasted pineapple, caramelized honey, preserved lime, candied tarragon, hazelnut, whisky and horehound candies. On the palate, wines are dry and subtly reveal layers of lemon curd, creamed pine nuts, praline, tarragon and lemonade with a long finish of oily minerals, saline and mouth-watering acidity.
