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https://heirloommeals.com/assets/audio/mp3/20160603_FabianoPart3.mp3In part three of the three part series with Ana Fabiano, we discuss the royal reds. The reds are the muscle or the core of the Rioja wine region. 90% of the production are reds ranging from semi-aged to very aged and collectible.  The Crianzas are aged for a minimum of 2 years with one in oak barrels. The Reservas are aged minimum of 12 months in oak and at least 24 in bottle before release, and the Gran Reservas are only made in the best years and are aged for a minimum of five years (two years in oak and three years in bottle). I made roasted chicken with chorizo and onions over saffron risotto which paried beautifully with the Crianza, while my mushroom risotto was an ideal complement to the Reserva. The Gran Reserva stood up perfectly to my grandmother's roasted lamb recipe. These wines will make you swoon. I am a convert. The combo of their versatility, taste, and price have made the riojan wines my go-to wines for casual to formal dining.

https://heirloommeals.com/assets/audio/mp3/20160601_FabianoPart2.mp3In part II of a three part series with Ana Fabiano, we chat about the lighter wines that come out of the Riojan wine region. DId you know there is actually a white wine from Rioja? And of course, there is a rosado AKA rose and a young rioja. They all pair magnificently with food. Check out my pasta with a lobster, basil cream sauce with the blanco, or sauteed scallops with the rosado. And, enjoy a pasta bolognese with the young rioja.  Ana's descriptions will make you run to the store for these wines. They are truly lovely.

https://heirloommeals.com/assets/audio/mp3/20160602_FabianoPart1.mp3The Riojan region of Spain is a perfect subject for Heirloom Meals Radio. The region is steeped in tradition and history. Ana Fabiano is the voice for the land and the people of Rioja in her role as the  North American Trade Director for Rioja-USA. Ana's passion for the region is palpable. And why shouldn't it be - Rioja is a place steeped in generational wine-making, natural beauty and tradition. She calls it a "small, big, rich place." There is so much to do, with so much diversity. Ana is seeing a growth in interest in the Riojan wines as they deliver so much harmony on the palette. She feels you will never find clumsy rioja as they are very cuisine compatible and give the cook a great amount of bandwith with their menus! So listen up and fall in love with Ana and Rioja just like I did. I am looking to book a trip there soon!!