Hi. I'm Mark Middlebrook and I'm here in the Paul Marcus Wines Warehouse. And in this segment, I'm going to talk about food pairing with Rioja. I find Rioja wines to be pretty versatile food wines, be it the white version or the rose version or the red version, because they're medium bodied, they're not too heavy, they're generally not super duper tannic. They don't have a lot of that grip to them and they generally have fairly bright acidity, which is one of the keys to making a wine go well with food. The whites are moderately full bodied for a white wine so you can drink them as an aperitif, especially if you're the sort of person who likes to have Chardonnay as an aperitif, but I generally prefer them with different kinds of food. Fish dishes of course, chicken, pork. All the sorts of things you would might want to drink white wine with. I think generally white Rioja stands up quite well to it. The roses are fun, just by themselves as a refreshing aperitif especially on a hot day, but rose is a wonderful style of wine to drink with food, particularly barbecues, any outdoor sort of meals. I drink a lot of rose with paella because many paellas have both fish and meat in them. You, a rose nicely spans, spans the white to red spectrum pretty well. Seafood paellas, more meaty paellas with rabbit in them, these things go quite well. And then the reds, you can drink them by themselves, they work fine with that. Certainly good with hard cheeses. But I think they particularly, the more the more profound red Riojas tend to go really well with meats, with roasted meats in particular, roasted lamb, pork, beef as well. And also as a kind of a, just a wine at the end of a meal to have with a cheese course. A good Rioja, particularly a Reserva, Gran Reserva is an awfully nice way to end a meal.
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