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Beronia Reserva Rioja with roast leg of lamb
"Before you try this wine, take a moment to stick your nose in the glass for a good old whiff to take in that delicious smell. It'll prepare you for juicy dark-cherry fruit flavours and the velvety and luscious texture.
This gorgeous rioja is a real treat, the most beautiful accompaniment for the roast lamb recipe. In fact every aspect of this pairing – from the delicious potatoes to the mint sauce - is complementary. "
Nestled between the Sierra de Cantabria and Sierra de la Demanda, in the north of Spain around 80 miles south of Bilbao, Rioja, Spain’s flagship wine region, is home to more than 600 wineries.
Spanning an area a little more than 60 miles long, by 25 miles wide along the banks of the river Ebro.
Rioja’s unique geographic location makes it perfect for wine production, with the surrounding mountains moderating both the cooling effects of the Atlantic and the intense heat of the Mediterranean.
Rioja produces a diverse range of wines, from young, sprightly whites to mature, barrel aged reds.
The Tempranillo grape is king in the region, producing reds and roses in an array of styles but Garancha, Graciano, Maturana and Mazuelo all play important roles both in blends and increasingly on their own as single varietals.
White wines from the region range from fresh, zesty styles to traditional styles barrel aged in barrels for months, sometimes years.
The lamb in this recipe needs to be cooked for at least 4 hours, allowing the meat to melt in the mouth, while the rich tomato flavours compliment the robust nature of this Rioja.
Try adding some flageolet beans half an hour before serving, to give this dish a contrast of textures, which will release the complex flavours of the wine.