RIOJA TAMES THE FLAME

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RUB RECIPES

RIOJA INFORMATION

ABOUT RIOJA

How do you say ‘Rioja?’ Say “Rio + Ha!” with an emphasis on the “O,” as in ree-OH-ha!

Is Rioja a Wine or a Place? Rioja can refer to the region or the wine made in that region. Located along the Ebro River in north central Spain, the wine region of Rioja is about 210 square miles in size. For those traveling to the region, Rioja is about a one hour drive southeast of Bilbao, home of the Frank Gehry designed Guggenheim Museum, and one hour southwest of San Sebastian, celebrated as the best food city in Europe.

Did You Know?• Rioja was the first wine region in Spain to receive the highest designation of Denominación de Origen Calificada (DOCa). This seal recognizes Rioja for its consistent production of Spain’s finest wine and ensures the origin, quality and authenticity of every bottle. The DOCa Rioja oversees wine production, implementing some of the most stringent quality controls worldwide.

• Rioja is the only wine region in the world that does not release any of their wines until they are ready to drink.

• Rioja’s cool growing conditions produce elegantly fruity, well-balanced and structured wine with moderate alcohol. For this reason, Riojas are ideal food wines that pair well with most flavor profiles and cuisines.

BILBAO

MADRID BARCELONA

RIOJA TAMES THE FLAME

Rioja’s natural bounty and historical abundance of local pig and sheep farms have influenced a long and rich tradition of grilling in Rioja. Full of succulent red berries and spice, Riojas have silky texture and balanced acidity, making them perfectly paired with a range of grilled dishes, from meat and game to poultry and vegetables. A glass of Rioja will soften well-seasoned or spicy foods, but also couple harmoniously with the natural smokiness of BBQ, as well as grilling spices, such as cumin and coriander.

Learn more at: VibrantRioja.com

SHRIMP AND FISH RUB

Ideal PairingThe clean citrus aromas found in stainless-steel fermented white Riojas and the dry, yet crisp finish of Rioja Rosados pair perfectly with the black pepper and lemon flavors in this rub.

Ingredients:1 tablespoon dried lemon peel1 tablespoon dried dill weed1 teaspoon garlic powder1 teaspoon Kosher salt½ teaspoon black pepper¼ teaspoon sweet paprika

Instructions:In a small bowl, mix all ingredients. To use on shrimp, add shrimp to bowl and toss until well-coated. To use on fish, pour spice mixture onto a plate or cutting board; press skinless side of fish into spices to create a crust. White fish works best. Allow to rest at least 20 minutes before grilling. This rub may also be used on vegetables.

Discard any rub that has been in contact with meat or seafood.

BURGER RUB

Ideal Pairing Easy on the palate, Crianzas are an everyday wine and great as warm weather reds. With toasty notes imparted by oak and the summer aromas of strawberries and cherries, Crianzas pair well with a burger fresh off the grill, especially topped with a cow or sheep’s milk cheese.

Ingredients:2 tablespoons light brown sugar2 tablespoons Kosher salt2 tablespoons minced dried onion1 tablespoon granulated sugar1 ½ teaspoons sweet paprika1 teaspoon black pepper1 teaspoon garlic powder1 teaspoon dried thyme Instructions:In a small bowl, mix all ingredients, rubbing the mixture between fingers to evenly blend in the brown sugar. To use, pour enough mixture onto a small plate to cover the plate, reserving remainder for future use. Press both sides of hamburger patty into spices to create a crust. Allow to rest at least 30 minutes before grilling.

Discard any rub that has been in contact with meat or seafood.

CHICKEN RUB

Ideal Pairing Reservas are the benchmark of most Rioja bodegas. Their soft tannins and finesse make them a great choice for bone-in cuts of chicken marinated in the complex layer of flavors found in this rub.

Ingredients:5 teaspoons light brown sugar1 tablespoon chili powder2 teaspoons Kosher salt1 teaspoon Old Bay seasoning¾ teaspoon dry mustard½ teaspoon black pepper ¼ teaspoon ground ginger

Instructions:In a small bowl, mix all ingredients, rubbing the mixture between fingers to evenly blend in brown sugar. To use, rub a coating on chicken 30 minutes to a few hours before grilling. Discard any rub that has been in contact with meat or seafood.

RUB FOR STEAK OR FINE CUTS OF BEEF

Ideal Pairing Gran Reservas are exquisite and made only in exceptional vintages. Elegant and classic with hints of seductive wild berries and earth, Gran Reservas offer the perfect match to our signature Vibrant Rioja Aleppo Pepper rub. Grilled steaks and fine beef cuts work beautifully with the nuanced flavors of a Gran Reserva.

Ingredients:1 tablespoon smoked paprika1 tablespoon dried oregano1 tablespoon Kosher salt1 ½ teaspoons ground coriander1 ½ teaspoons granulated sugar¾ teaspoon ground Aleppo pepper¾ teaspoon ground cumin

Instructions:In a small bowl, mix all ingredients. To use, rub a generous coating on beef 30 minutes to a few hours before grilling.

Discard any rub that has been in contact with meat or seafood.

RUB FOR PORK AND LAMB

Ideal Pairing A well-aged Gran Reserva harmonizes perfectly with our signature Vibrant Rioja Cassia Cinnamon rub. Pork and lamb enhance the delicate flavors of Gran Reservas, creating a special evening of good food, good wine and, hopefully, great company. ¡Salud!

Ingredients:1 tablespoon sweet paprika1 tablespoon Kosher salt1 ½ teaspoons chili powder1 ½ teaspoons light brown sugar1 ½ teaspoons ground coriander1 ½ teaspoons onion powder¾ teaspoon garlic powder¾ teaspoon ground Cassia (Saigon)cinnamon Instructions:In a small bowl, mix all ingredients, rubbing the mixture between fingers to evenly blend in brown sugar. To use, rub a coating on meat 30 minutes to a few hours before grilling.

Discard any rub that has been in contact with meat or seafood.