This email was sent to [email]. You can instantly unsubscribe from these emails by clicking here.


 

 


IN THIS ISSUE:



RIOJA RESTAURANT WEEK IN NEW YORK



RIOJA CRAWL



RIOJA & ARCHITECTURE



RIOJA RECIPE: POLLO AL AJILLO





TALK TO US

Do you have a favorite recipe and Rioja wine you’d like us to try? Have a great story about wine or Rioja that you’d like us to print? Or a question you’ve been wanting to ask about food and wine pairing, travel to Spain or other Rioja topics? Talk to us! Send us your ideas, recipes or stories. Simply contact newsletter@VibrantRioja.com

Enjoy a glass of Rioja!

Salud!

The Vibrant Rioja Wine Team

   
RIOJA RESTAURANT WEEK IN NYC
 


Next week, from April 26 – May 2, be sure to experience some of New York’s best restaurants featuring some of the world’s best wines – Rioja wines, of course. Going with a friend? Going on a date? No problem! Choose from a $25 prix fixe or $50 prix fixe menu that includes a glass of Rioja wine. Celebrating with a group and need more than a glass? Get up to 20% off your favorite bottle of Rioja. Visit Rioja Restaurant Week for a list of participating restaurants, videos of the different spots and much, much more.

To help you explore your options, you can download and print the Rioja Dining Guide and check out this Interactive Map of the participating restaurants.

  RIOJA WINE CRAWL
 


Ever dream of an afternoon of free and delicious wine? Well, that dream is FINALLY coming true! We’ve partnered up with our friends at Thrillist to bring those of you living in Chicago and NYC a beautiful spring day of Rioja drinking. On Saturday, April 25, from 1-5 pm, we invite you to visit six wine stores in NYC (click here for a map and list of locations in NYC) for a taste of extraordinary wines. And for those of you in Chicago, visit five wine stores from 2-5 pm for the delicious Riojas (click here for a map and list of locations in Chicago). Get your spring gear on and prepare yourselves for luscious Jovenes, Crianzas, Reservas and Gran Reservas.

 



  RIOJA & ARCHITECTURE
 


“Breathtaking!” “Marvelous!” “Incredible!” are only a few words that will come out when you see the astounding architecture in Rioja. No other wine region in the world can offer the breathtaking sight of mixing old architecture with new.

In a region where medieval history is seen everywhere and rustic and timeless landscapes surround you, the contrast with avant-garde winery architecture couldn’t be more spectacular.

The region has quickly become the capital of such architecture – designed by innovative and international architects such as Frank Gehry, Santiago Calatrava and Zaha Hadid.

This juxtaposition of rich history and local heritage with "the shock of the new" truly makes Rioja unique among both wine regions and international travel destinations. Don’t believe us? Take a look at just two examples: Frank Gehry’s Marqués de Riscal Winery and Santiago Calatrava’s Bodegas Ysios below. Visit www.vibrantrioja.com for more information on Rioja and architecture!

 

RIOJA RECIPE: Pollo al ajillo (Chicken with garlic)
This recipe comes to us from José Andrés’ cookbook Tapas: a taste of Spain in America. For those of you who don’t know José Andrés, he is one of the best chefs in the world – named Best Chef in the Mid-Atlantic region in 2003 by the James Beard Foundation. He is the chef and owner of seven restaurants in the Washington D.C. area.

 
 


POLLO AL AJILLO


This is a very traditional Spanish dish that goes great with any red Crianza and Reserva using the Tempranillo varietal.


Serves 4

Ingredients:
10 garlic cloves
¼ cup Spanish extra-virgin olive oil
12 chicken wings, cut in half at the joint
3 sprigs fresh thyme
1 bay leaf
¼ cup Spanish Manzanilla sherry
¼ cup Chicken Stock
Salt to taste
Black pepper to taste

Directions:
1. Split open the garlic cloves by placing them on a chopping board and pressing down hard with the base of your hand or with the flat side of a knife
2. Heat the olive oil in a large sauté pan over a medium flame
3. Add the garlic and sauté until it is lightly browned, 3 to 4 minutes
4. Add the chicken wings and sauté until browned on all sides, 5 minutes
5. Add the thyme, bay leaf, and sherry and stir the mixture well so the oil and sherry emulsify, and simmer for 1 minute
6. Add the chicken stock and cook for 1 more minute
7. Add salt and pepper to taste and serve
8. Open up the bottle of delicious Rioja
9. Enjoy!

   
  RESPONDING TO READER COMMENTS
 

We’d like to thank those readers who sent us emails with comments following the last newsletter. Below are our responses, and remember, you can email us with any questions or comments:

Miguel, don’t worry, we’ll bring out a recipe for Tortilla de Patatas very soon. We promise!

Ron, paella is probably Spain’s most traditional and recognized dish. The wines really depend on the type of paella you make – chicken, fish, rabbit, shrimp, etc… – as the possibilities are really endless. However, a safe bet is always a red Crianza or Reserva.

Judy, we’re glad you liked the Patatas a la Riojana. The red you see is pimentón, and if you can’t find it, you can use paprika. Also, congratulations to your husband on the 50th reunion of his engineering class and we hope you have a wonderful time in Haro! Send us your pictures if you’d like for us to post them in the next newsletter.