Red is for Rioja

Have you been picking up on those neighborhood aromas of smoke and sizzling sugars caramelizing to some variety of carne? That’s right, the season of barbecue is upon us and what better time to talk about this elusive Spanish red wine blend.

Rioja is a wine, with Denominación de Origen Calificada (D.O.C. Qualified designation of origin) named after La Rioja, in Spain and made from grapes grown not only in the Autonomous Community of La Rioja, but also in parts of Navarre and the Basque province of Álava. Surprisingly enough, Spain was rocking out gorgeous grapes as early as 873 . . well before Italy & France jumped on the band wagon! (you can thank Spain for our endeared California Zinfandel old vines)

Among the Tintos, the best-known and most widely-used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavors and aging potential to the wine; Garnacha adding body and alcohol; Mazuelo adding seasoning flavors and Graciano adding additional aromas.

Ok, so now that your mouth is salivating for a glass of that deep-n-dark rouge nectar of the Gods . . we best throw down some potential barbecue grub. After all, we’re chatting about the joys of life – great food, amazing wine and enchanting tunes! If we’re going with casual I recommend that you cook your own burgers at home and add little gourmet, organic and seasonal twists such as black olive-n-Valdeon blue cheese (an amazing Spanish blue wrapped in Sycamore leaves), mix in fresh or purchased pesto with the ground beef or just doze the bowl with several shakes of bloody mary mix . . whatever culinary course you take – be sure to add 2 tablespoons of water to each pound of meat for the juicy burger on the block!

Now, I am a chef after all . . so if you’re looking for upscale barbecue, well then here’s my recipe for something better than average that is going to pair up nicely with that Finca 2004 Allende Red Rioja. So break out that dusty bag of charcoal, invite some good friends over to the pad, uncork a few bottles and turn up the heat with a little Bozz Scaggs . . tis the season to barbecue baby!

Singapore Lamb Riblets
5 pounds meaty lamb riblets (feel free to substitute pork or beef riblets)
2 quarts water
1/3 cup soy sauce
1/4 cup molasses
3 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons honey
2 teaspoons sesame oil
1 teaspoon freshly grated ginger
1 teaspoon sambal oelek (fresh chili paste)
5 cloves crushed garlic
1/2 teaspoon five spice powder

1.Place lamb ribs in large saucepan. Cover with water and the 1/3 cup soy sauce. Bring to a boil; reduce heat and simmer 10 minutes. Drain and let cool.

2.Get your grill going with REAL charcoal (no gas!) – note: you’re not ready to cook anything until the flames die down . . look for grey, glowing coals

3.In medium bowl, mix remaining ingredients. Coat each rib with sauce; and place on grill for 10 minutes then flip and cover for another 5 minutes or longer this all depends on how hot your grille is. Bon Appetite!