Marques de Riscal Wine Tasting Dinner

Upon arrival at Mor, we were greeted by their fantastic front of house and we were enjoying a Gwyr Gin and Tonic before we knew it. It’s always important to cleanse the palate before a tasting!

Guests arrived, wines were opened and we all sat down in anticipation of the first course.

Ruth gave us an insightful introduction to the Riscal operation. As one of the oldest Rioja houses, they have an amazing history, and they now also run a very successful operation in the Rueda region of Northern Spain. 

First up was a delightfully refreshing glass of Marques de Riscal Rueda Organic Verdejo paired beautifully with Oysters, caviar and crisp smoked ham. The zesty freshness of the wine matched really well with the salty, briny Oysters. A relatively simple food and wine pairing but why mess with perfection.

Next up was a pairing that highlighted why this process can be so magical. The wine was poured – Marques de Riscal Verdejo Limousin Gran Vin de Rueda. The same grape variety as before but aged in oak barrels. It was obviously richer in style with more body and texture but was lower in the zippy, acidic side.  Some people commented that it felt a little flat when first tasted. (Personally, I liked it, but I do like rich white wines.) Then the magic happened. The scallops were served and everyone experienced what good food and wine pairing is all about. The wine came alive when tasted alongside the sweet, unctuous scallops.  It transformed, and the wine made the dish taste even better.  It really was a match made in heaven.

Things got serious after the scallops. We were onto the Rioja Red wines and some incredible meat to accompany. The flagship wine of Riscal – Reserva Rioja was served alongside a cannon of lamb with smoked tomato ragu.  There is a rule when pairing any food and wine. If you are unsure of what to serve, look at what food comes from the region close to where the wine is grown. Rioja is renowned for its lamb. Some winemakers claim they have the best lamb in the world. I argue they clearly haven’t tasted Welsh lamb!

The dish was insane. Lamb melting in your mouth, washed down with the Riscal Reserva Rioja. Aged for twenty months in oak giving the perfect balance of fruit, oak and spice. Another triumph.

Next up was the main course. Yes, we had only now reached the mains! A roast fillet of beef with delicious vegetables served with the Marques de Riscal XR Reserva Rioja. A wine that pays tribute to the master winemakers gone by, that would mark the exceptional casks with an XR. A Reserva Rioja with amazing intensity. Smoky, spicy aromas with ripe blueberry and blackcurrant fruit. Great balance of weight, texture and oak. It stood up to the robust yet delicate flavours of the beef fillet. 

Dessert was a chance to reset the palate with a dark cherry sorbet with crystallised cherry and roast white chocolate. The dish was nearly licked clean. 

Then we were ready for the finale. Marques de Riscal Baron de Chirel Rioja served with a small but perfectly balanced cheese board. Baron de Chirel is a modern classic which showcases the identity, tradition and modernity of Rioja.  Produced from vines that are 80 to 100 years old with very low yields. This wine is produced on a very limited scale, and only in the very best vintages, when it can express all the character of the vineyard, the terroir and the variety, drawn together in a harmonious whole. From the 1995 harvest onwards, Riscal select the grapes for this great wine by hand, with the installation of sorting tables. Riscal was the first winery in Spain to introduce this method, setting a landmark in the production of fine-quality red wines.

An enormously expressive wine with great aromatic intensity of small, ripe, black fruits (blueberries, blackcurrants, cassis, damsons, cherries in liqueur), graphite and mineral notes from the terroir, liquorice and subtle hints of blue flowers (violets). We were drinking the 2019 which was still in truth, a baby. A wine with huge ageing potential. It was a fitting end to an amazing evening.

Ruth’s expertise was delivered with humour, unbelievable insight and a manner that made everyone feel both comfortable and a part of the story. Like I said before, I knew we were going to get along!

If you get the chance to visit the Rioja wine region, make sure you visit the Riscal winery. It is easily one of the most spectacular buildings on the planet, let alone in Rioja. I suggest you Google the images just to see what I mean.

A massive thank you to Ruth for taking us on such a fabulous journey and to Mor for creating such magic in the kitchen.

Cheers to the next one!