Hearty, hearty, irresistible: Rioja on a plate
Wine and food from a region often make the best pair – and this is no exception. Patatas a la Riojana is a hearty stew classic from the Spanish wine region of Rioja. With potatoes, spicy chorizo, onions and peppers, it reflects the rustic heart of this region. This dish is pure comfort food, hearty and aromatic. The chorizo brings spicy roasted flavors, the paprika powder a gentle spiciness. Perfect for autumn or winter evenings when it gets cooler outside. “Wine with food” is to be taken literally here – and the pairing with a mature Rioja Crianza is not only obvious, but simply brilliant.
Ideal wine pairing: Rioja DOCa Crianza (Rioja, Spain)
A Rioja DOCa Crianza is perfect for this rustic specialty from northern Spain. The wine has notes of ripe red fruit, leather, tobacco and soft wood nuances – aromas that combine wonderfully with the spicy chorizo and smoky paprika. The ripe tannin structure and medium acidity ensure that the wine stands up to the strong stew without dominating it. At the same time, the Rioja supports the earthy depth of the potatoes and brings a fine elegance into play. A classic from a region that knows how well wine and food harmonize with each other.
Further wine recommendations for this dish
DO Ribeira del Duero Crianza (Castile-León, Spain)
A Tempranillo from the DO Ribeira del Duero provides a powerful alternative to Rioja. With notes of blackberry, plum and subtle vanilla accents from the barrique, it is an excellent accompaniment to spicy stews. The present but well-integrated tannins balance out the fat of the chorizo, while the fruit aromas accompany the paprika. Its cool minerality adds structure and depth, making the potatoes seem less heavy. Ideal for lovers of Spanish red wines, which are somewhat more complex and distinctive than a Rioja, but go just as harmoniously with the hearty cuisine of the region.
Chianti Classico DOCG (Tuscany, Italy)
This Tuscan classic with Sangiovese as the main grape variety brings red cherry, spices and herbs into play. With its fresh acidity structure, it cuts through the lush texture of the Patatas a la Riojana and has an invigorating effect at the same time. The subtle wood maturity of a Classico gives it enough backbone to keep up with the chorizo without overwhelming the dish. The herbaceous and spicy aroma also harmonizes with the bell pepper and onion notes in the stew. A Mediterranean partner that turns a traditional Spanish dish into a southern European taste experience.
Pfalz Dornfelder QbA dry (Pfalz, Germany)
A dry Dornfelder from the Pfalz is an exciting German variation on the Spanish classics. Its strong color, dark fruit and velvety structure make it the ideal companion for spicy stews. The aromas of cherry, elderberry and a little dark chocolate go perfectly with the smoky chorizo. The subtle residual sweetness of many Dornfelder wines rounds off the spicy dish harmoniously and gently balances out the spiciness. This red wine proves that German wines can also be an excellent accompaniment to Iberian home cooking.
Monastrell DO Jumilla (Murcia, Spain)
Monastrell, also known as Mourvèdre, is at home in Jumilla – hot, dry, sun-drenched. The resulting wine is intense, with aromas of plum, black pepper, rosemary and garrigue. The strong spiciness complements the chorizo, while the density and structure harmonize perfectly with the creamy texture of the potatoes. Its rustic style perfectly matches the character of the dish: hearty, but not clumsy. A wine that radiates regional closeness and brings the culinary roots of the stew to the fore.
Tannat (Canelones, Uruguay)
The Tannat from Uruguay is powerful, dark and spicy – making it a real insider tip. Despite its tannin structure, it often appears rounder than its French counterpart thanks to modern vinification. Its aromas of plums, blackberries, smoke and dark chocolate are in no way inferior to chorizo. It adds depth and length without taking away the soul of the dish. The hearty combination with potatoes calls for a partner with substance – and the Tannat fulfills this task with flying colors. An unusual but rewarding discovery.
The recipe:
Patatas a la Riojana
Cooking utensils
- 1 Pot
- 1 Cutting board & knife
- 1 Wooden spoon
- 1 Teller & Servierlöffel
Ingredients
Vegetables & base
- 500 g waxy potatoes
- 1 Onion
- 2 Garlic cloves
- 1 red peppers
- Meat & seasoning
- 150 g Chorizo mild or spicy
- 1 teaspoon sweet paprika powder
- ½ teaspoon smoked paprika powder
- Salt & black pepper to taste
Liquid & rounding off
- 400 ml Vegetable broth
- 2 1 tbsp olive oil
- 1 teaspoon chopped parsley fresh
Preparation
Preparation
- Peel and dice the potatoes
- Finely dice the onion, garlic and bell pepper
- Cut the chorizo into slices
Frying & seasoning
- Heat the olive oil in a pan
- Fry the onions, garlic and chorizo in it
- Add the paprika and paprika powder and fry briefly
Cooking & seasoning
- Add the potatoes and pour in the stock
- Simmer for 25-30 minutes until the potatoes are soft
- Season to taste with salt, pepper and parsley
Sideboards
- Serve in deep plates
- Accompany with bread or olives as desired
Recommended sides:
- Rustic country bread
- Green olives preserved in olive oil
- Small tapas bowls with aioli
