Bodegas Muriel: Exciting food for thought

Even many fans of Rioja may be yet to explore the glories of white Rioja, which are usually single-variety wines or blends based on Viura. The long-established Bodegas Muriel produces a classic example of the style which invites great opportunities for food pairing.

Located in the historic village of Elciego in Rioja Alavesa, Bodegas Muriel is based on a family winery set up by José Murúa Villaverde in 1926. It now forms part of a forward-looking family-run group, Muriel Wines, which exports to over 50 countries, celebrating what they’ve neatly dubbed a ‘glocal ’– global and local – wine culture.

Viña Muriel Vino Blanco de Elciego 2020

Hailing from the chalky and clay soils of the Alavesa sub-region, this wine blends fresh, aromatic Tempranillo Blanco with a backbone of rich, full-bodied old vine Viura from vines averaging 60 years old. Aged in new French oak, this white Rioja is decadently creamy on the palate, redolent of orchard and stone fruits, with a touch of vanilla and roasted pineapple.

Pairing possibilities

How best to enjoy a wine like this? In a big glass with a generous-sized bowl, not too cold (about 10-12°C) and with food that is harmonious rather than jarring. Spanish- style dishes, especially seafood, are the obvious choice. The trick here is to take advantage of the wine’s richness and depth of flavour – without overwhelming its delicacy and subtlety.

Hake is a favourite in Spain, combined below with saffron-infused fennel rice and a scattering of crisp chorizo crumb for texture and colour. A twist on the classic paella but lighter, more subtle and savoury, this is a dish you can easily make for friends that shows off the stunning opulence of this mature wine. (Tuck away a bottle or two though – it will age beautifully).

Recipe

1. Heat 3 tbsp of the oil in a large frying pan or shallow casserole. Add the sliced onion and fennel, and a good pinch of salt, stir and cook over a low to medium heat for about 7-8 minutes until beginning to soften. Add the chopped garlic and cook for another 2-3 minutes.

2. Meanwhile infuse the saffron in 2 tbsp of the stock.

3. Add the saffron infusion, tomato frito or chopped tomatoes to the vegetables, cook for a minute then stir in the rice and hot stock.

4. Cook over a moderately high heat for about 20 minutes or until all the liquid is absorbed. Check that the rice is cooked, adding a little more stock and cooking a few minutes more if needed.

5. Meanwhile dip the hake fillets in seasoned flour. In another pan heat the remaining olive oil, place in the fillets skin side down and fry for about 4-5 minutes over a moderately high heat. Carefully turn the fillets and cook for 2-3 minutes on the other side. Place on top of the cooked rice.

6. Fry the chorizo crumbs in the remaining oil for a couple of minutes until crisp and scatter over the fish, drizzling over the spicy oil. Decorate with fennel leaves if you have some. Serve from the pan or as individual portions.

*If you are unable to buy chorizo crumbs, fry some finely chopped chorizo in a tablespoon of olive oil until the fat starts to run then add a handful of dried or panko breadcrumbs and fry until crisp.

Learn more about Bodegas Muriel

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