{"id":13989,"date":"2017-05-16T00:00:00","date_gmt":"2017-05-15T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/3-surprising-food-pairings-for-coto-de-imaz-rioja"},"modified":"2017-10-05T14:44:50","modified_gmt":"2017-10-05T12:44:50","slug":"3-surprising-food-pairings-for-coto-de-imaz-rioja","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/en\/3-surprising-food-pairings-for-coto-de-imaz-rioja","title":{"rendered":"3 surprising food pairings for Coto de Imaz Rioja"},"content":{"rendered":"

We\u2019ve grabbed a bottle of <\/span>Coto de Imaz Rioja<\/b><\/a> for a little experiment, and you\u2019re going to want to see what we\u2019ve done.<\/span><\/p>\n

There\u2019s a lot of tradition in wine, and <\/span>Rioja wine<\/b><\/a> is no exception. <\/span>Pairing Rioja with food<\/b><\/a> often follows age-old rules or guidelines, handed down through generations. This isn\u2019t a bad thing. Far from it, in fact. <\/span>Classic food and wine pairings<\/b><\/a> are classic for a reason, and far be it from us to badmouth them. However, classic pairings are not the only way to go – and that\u2019s where our bottle of Coto de Imaz Rioja comes in\u2026<\/span><\/p>\n

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Tasting Coto de Imaz Rioja Reserva 2011<\/strong><\/h2>\n

This wine comes from <\/span>El Coto de Rioja<\/b><\/a>, a prominent bodega with vineyards in the <\/span>Rioja Alta<\/b><\/a> subzone. For us, Coto de Imaz Rioja Reserva 2011 is a rather typical example of the <\/span>Rioja Reserva<\/b><\/a> style, so it was the natural choice for our little food and wine pairing experiment.<\/span><\/p>\n

This Coto de Imaz Rioja is 100% Tempranillo, aged for 17 months in <\/span>American oak<\/b><\/a> and a further three years in bottle.<\/span><\/p>\n

Pretty intense, clean cherry colour and garnet edge.<\/span><\/p>\n

On the nose, it presents a variety of aromatic nuances, ripe fruit and fine cocoa.<\/span><\/p>\n

On the palate shows good structure, with a powerful attack, it is velvety, with ripe tannins and balanced acidity.<\/span><\/p><\/blockquote>\n

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Food pairing with Rioja wine generally<\/strong><\/h2>\n

It\u2019s not an especially scientific term, but Rioja is traditionally a great \u201cmeat wine\u201d. Pair red Rioja with roast beef, lamb, steak or barbeque meat, and you can\u2019t go wrong. These are tried and tested pairings, and they won\u2019t let you down. Coto de Imaz Rioja Reserva certainly fits the bill here, so if traditional is your thing, then look no further.<\/span><\/p>\n

If you want something a little different with your Rioja, though, you\u2019re in the right place\u2026<\/span><\/p>\n

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3 surprising food pairings for Coto de Imaz \u00a0Rioja<\/strong><\/h2>\n

Food and wine pairings don\u2019t have to follow tradition in order to be good. With a few rules of thumb, an open mind and some experimentation, you\u2019ll be surprised how great some non-traditional pairings can be.<\/span><\/p>\n

We\u2019ve popped the cork on our bottle of Coto de Imaz 2011, and we\u2019ve laid on three dishes that might surprise you!<\/span><\/p>\n

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1. Coto de Imaz Rioja with fish and chips<\/strong><\/h2>\n

British-style <\/span>fish and chips<\/b> is a salty, greasy delight. This takeaway staple is unfussy and a lot of fun. It\u2019s not traditionally the sort of thing you\u2019d pair with any wine, let alone a red Rioja. Fish and red wine can be tricky, and besides, it\u2019s a pretty informal dish.<\/span><\/p>\n

We\u2019ve got an extra-salty bag of battered fish and chips, and we\u2019ve poured a glass of Coto de Imaz. Believe it or not: It works! <\/span>The saltiness of the dish increases the wine\u2019s body and mouthfeel, while playing down the acidity and tannin. <\/b>The greasy, smoked fish is a little more substantial than your average whitefish. It\u2019s not perfect with the red wine, but it\u2019s not overpowered.<\/span><\/p>\n