(UTSanDiego) - As the wine director at Jaynes Gastropub, I am constantly trying to edge people away from the common toward the lesser-known grape varieties and wines. Like pinot noir? Then try nebbiolo. Like Syrah? Then consider a blend from Provence. When it comes to the diners seeking “big” wines, such as cabernet, merlot or malbec, I have one secret weapon and that is Rioja. 

Rioja can be either red, white or rosé. The red is made from what I consider to be Spain’s greatest grape, tempranillo, blended with smaller amounts of garnacha, graciano and mazuelo. Tempranillo is a variety that shares some characteristics with nebbiolo and pinot noir: thin-skinned, light in hue yet very bold with the ability to yield highly complex and utterly delicious wines. Rioja is also somewhat reminiscent of French Bordeaux, with strong oak integration, albeit American white oak instead of French wood. In the end, this wine is utterly Spanish and well worth seeking out.