Rioja wines are known for being very food friendly.

They obviously pair particularly well with Spanish food especially lamb and pork and recipes that contain red peppers, pimenton, garlic and saffron.

The main thing to bear in mind is the style - whether it’s a young (joven) rioja which retain a fresh fruitiness with very little tannin or an older (Crianza or reserva) one which would be more robust and complex.

A Crianza Rioja like our 

Izadi Rioja Reserva 2011 at £12.95

is a sure match to the local dish ALBONDIGAS (meatballs in a rich sauce).

INGREDIENTS

MEATBALLS
500 g (17.6oz) minced beef or lamb
0.25 quarter of a Spanish onion, chopped
1 garlic clove
1 pinch Salt & black pepper
1 sprig of flat parsley
1 slice of white bread
100 ml (3.5fl oz) milk
1 egg

SAUCE
4 tbsp Spanish olive oil
0.75 3/4 of a Spanish onion
4 garlic cloves
1 small carrot
1 small tin of green peas
1 glass of Spanish red wine
1 sprig of thyme
1 sprig of rosemary
1 pinch Salt
1 tin of chopped plum tomatoes
1 tsp sugar

METHOD 

Soak the bread in the milk. Finely chop the garlic, Spanish onion and flat parsley
Whisk the egg and mix all the ingredients together in a baking tray and knead this dough with clean hands for 2 minutes (don't over work it as the meatballs will become rubbery).
Make balls by rolling the mince between your hands and lay them on a baking tray.
Roast them in the oven with a drizzle of Spanish olive oil for 10 minutes at 180 degrees.
Heat a large frying pan over a medium heat with some Spanish olive oil, then fry the finely chopped garlic, carrot and Spanish onion until transparent.
Add the thyme, rosemary, salt, sugar, pepper and the glass of Spanish red wine and flambé.
Let the wine reduce by half and add the chopped tinned tomato. Cook for five minutes, add the green peas and meatballs and cook all together for another five minutes until the meatballs are fully cooked.

Enjoy it !

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