Full Review

Ukan

Ukan
2018 Rioja

Pair this wine with:
Lamb Pork

Category: Red Rioja

Date Tasted:
Country: Spain
Alcohol: 13.5%
92 Points
Gold Medal
Exceptional
$65

Ukan
2018 Rioja

Pair this wine with:
Lamb Pork

Category: Red Rioja

Date Tasted:
Country: Spain
Alcohol: 13.5%
Dark garnet color. Aromas and flavors of pimento, new leather, and red plum with a supple, tangy, dry medium body and a tingling, medium-long finish with nuances of tart plum, dark chocolate, and currant with dusty tannins and moderate oak flavor. High-toned red fruits bring a lifted finish in this cedar-studded, dense Rioja.

Tasting Info

Wine Glass Style: Old World
Aroma Aroma: pimento, new leather, and red plum
Taste Flavor: Same as aromas with nuances of tart plum, dark chocolate, and currant
Sweetness Sweetness: Dry
Enjoy Enjoy: Now with food and on its own
Recipes Pairing: Peking Duck, Lamb Tagine, Souvlaki
Bottom Line Bottom Line: High-toned red fruits bring a lifted finish in this cedar-studded, dense Rioja.

The Producer

Ukan Winery

The Producer

Their Portfolio

92 Ukan 2018 Rioja 13.5% (Spain) $65.00.

Red Rioja

Wine Glass Zinfandel.jpg
Serve in a Zinfandel Wine Glass
Rioja is Spain's most famous wine region. Located in north central Spain, there are three zones: Rioja Alta ("higher", named for the elevation of the vineyards), Rioja Alavesa and Rioja Baja ("lower"; this is the warmest subzone).

Red Rioja is produced primarily from the Tempranillo variety, while white Rioja is made from the Viura grape. The red (tinto) version is much more celebrated; not only for the complexity of the wines, but also their longevity, as the best Gran Riserva versions drink well at 20-30 years of age.

Rioja Tinto is medium-full with a combination of red and black fruit notes intermingled with distinctive brown spice and tobacco notes. Tannins are medium-full and acidity is quite good. Pair with a wide array of foods, from chorizo to grilled steaks and roast pork.

Rioja Blanco is medium-bodied and is quite dry with notes of melon, apple and white flowers. Generally unoaked, these should be consumed fresh and paired with shellfish and lighter tapas and poultry.