Rioja, derived primarily from the Tempranillo
variety, is one of the most classic wines in the
world. Traditional Rioja has a distinctive sweet and
sour plum characteristic that sets it apart from
other wines. Aromas of dried red fruits, coconut,
potpourri, orange peel, dill, and artifi cial vanilla are
also classic descriptors found in these wines. The
notes of coconut, dill, and artifi cial vanilla come
from aging the wine in American oak as well as
some wild dill in the vineyards. Examples of Rioja
aged in French oak can be very challenging and
are not considered classic on fair blind tasting
exams, so stick with traditional producers. Rioja
is often confused with Chianti/Brunello, derived
from Sangiovese, as well as older examples of
Bordeaux, which is comprised of varying levels
of Cabernet Sauvignon, Merlot, Cabernet Franc
and trace amounts of Malbec and/or Petit Verdot.
Chianti and Brunello lack Rioja’s sweet plum
sauce, artifi cial vanilla, and sawdust notes; in their
place, these Italian reds deliver distinctive notes
of tomato leaf and sour cherry. Bordeaux usually
offers more red and black currant notes along with
pencil lead, green herbs, pyrazines, gravel, and
cedar. The only way to master these differences
is to taste them side-by-side over the course of
several hours—it’s demanding but necessary work!