Rioja Rosado
Bottles from Faustino Vii and Sierra Cantabria sit at the center of our Rioja rosado.
Rioja Rosado questions
What grapes are used in Rioja Rosado?
Rioja Rosado may be made from red grapes such as Garnacha and Tempranillo, sometimes alongside permitted white grapes. The producer chooses the blend, so color and weight vary. Short skin contact gives rosado its pink color, while fermentation is usually completed after the skins have been removed from the juice.
How is Rioja Rosado different from red Rioja?
Rioja Rosado spends far less time in contact with grape skins than red Rioja, giving it a pink color and lighter body. Red Rioja is fermented with the skins to extract deeper color and tannin. Rosado is typically served chilled and emphasizes refreshment, while red Rioja is usually served warmer and pairs with heartier foods.
When should Rioja Rosado be served?
Serve Rioja Rosado well chilled, around 45 to 50 degrees Fahrenheit. This keeps the wine crisp and highlights its fruit and floral aromas. Refrigerate it for a few hours before serving, then return it to ice between pours on a warm day. Use a regular white wine or rosé glass rather than a large red wine bowl.
What food pairs with Rioja Rosado?
Rioja Rosado is a versatile choice for tapas, grilled shrimp, paella, chicken skewers, charcuterie, salads, and mild cheeses. Its acidity and red fruit also work with lightly spicy dishes. Serve it well chilled, around 45 to 50 degrees Fahrenheit. A deeper, fuller rosado can handle grilled vegetables and pork more easily.