Rioja wines are best with comforting dishes that have been stewed and cooked over time. Go bold with spices when stewing, because spices can fade in intensity when cooked over long periods of time. What spices work best? Cinnamon, nutmeg, clove, star anise, liquorice, and pepper.
Why not try a star-anise braised veal cheek with a vanilla-infused parsnip purée—this combination will highlight the classic Rioja region Tempranillo taste, which has more restraint and elegance than Tempranillos from the neighbouring Ribera-del-duero region.