Bodegas Muriel: A food and wine match made in heaven

If you’re a fan of Rioja (and who isn’t?) you need to try this classic reserva from Bodegas Muriel, with smooth mellow fruit that makes it ideal for food pairing. Based on a family winery founded in 1926 by José Murúa Villaverde in the sub-region of Alavesa, today Bodegas Muriel forms part of the Muriel Wines group.

While the group exports to over 50 countries worldwide, the winery prides itself on remaining true to its local roots in the historic town of Elciego.

Muriel Reserva, Vino de Elciego 2020

Made from Tempranillo grapes from vines that average 45 years old, grown on the chalky and clay soils of the Alavesa subregion, this Rioja is a textbook expression of the local terroir.

The grapes undergo a cold maceration to preserve their bright fruit aromas, and the wine is aged for 24 months in 225-litre American and French oak barrels, followed by two years in bottle.

This lengthy maturation – longer than usually required in Rioja for a reserva – gives the wine soft ripe fruit aromas and smooth velvety tannins, making it ready to drink from the moment you buy it.

Pairing possibilities

When it comes to food, it’s almost a case of what you can’t pair with Rioja. It’s such an accommodating, food-friendly wine you can take it right through a meal, even – if you’re daring enough – with a chocolate dessert!

Rioja’s natural partner, though, is roast lamb, a hugely popular meat in Spain. In a Spanish-style Sunday roast, a leg of lamb is seasoned with a flavourful blend of garlic, sweet pimenton (paprika) and a touch of cumin: the smokiness and sweetness of the pimenton complement the oak maturation of the wine.

The same seasoning works perfectly in a colourful side dish of potatoes, onions and Romano peppers, that cook alongside the lamb. Finally, elevate the dish with a little light red wine gravy which will echo but not overwhelm the wine.

Recipe:

1. Take the lamb out of the fridge at least an hour before you intend to cook it.

2. Begin by making the rub. Grind the salt and peppercorns with a mortar and pestle, add the chopped garlic then continue to pound until it breaks down into a paste. Add the pimenton, cumin and 2 tablespoons of the olive oil and mix well.

3. With a sharp knife make several cuts in the surface of the lamb and rub the paste all over and into the cuts. Place the lamb joint in a small roasting tin and surround with the red onion wedges. Drizzle a little olive oil over the onion and set aside while you prepare the vegetables.

4. Turn the oven on to 180C fan/ 200C/Gas 6.

5. Halve or quarter the potatoes, Deseed the peppers and cut into even-sized chunks. Cut the onion into 8 wedges. Arrange in a medium-sized roasting tin along with the smashed whole garlic cloves. Sprinkle over the pimenton, seasalt and extra virgin olive oil and mix together.

6. Put the lamb in the oven for 20 minutes. Pour over a third of the wine return the pan to the oven and turn the oven down to 170C fan/190C/Gas 5

7. Place the vegetable tray in the oven too.

8. Continue to cook the lamb and the vegetables, turning the vegetables and topping up the wine every 20 minutes or so. Cook the lamb for a total of 1 hr and 15 minutes (for medium rare) then remove from the oven. Continue to cook the vegetables for another 15 minutes

9. Transfer the lamb from the roasting tin to a platter, loosely cover with foil and leave in a warm place while you make the gravy. Work any sticky bits off the base and sides of the tin then add the lamb or chicken stock. Bring to the boil and simmer for 2-3 minutes then strain into a clean pan, leaving behind the onion. Season to taste with salt, pepper and a dash of sherry vinegar (about a teaspoon). Pour any juices that have accumulated under the roast into the pan. Check the vegetables are cooked.

10. Carve the lamb and serve with the gravy and the vegetables plus a green vegetable such as sprouting broccoli.

Learn more about Bodegas Muriel

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