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Autumn 2012 - Newsletter

A Rioja for every season Over the last week, Autumn has really been in the air, with ever-shorter days, the leaves on the trees beginning to change, and game season getting underway. Rioja’s rich flavour profile and subtle nuances of age and spice partner perfectly with game of all shapes and sizes.

Pheasant season started on 1st October, so why not try one of these delicious birds with a robust Rioja Reserva?


Celebrate 'Riojatober'


This October, selected wine merchants from across the UK will be celebrating Rioja wine with in-store tastings, promotions and activities!

From ‘Rioja Lux’, a five course meal of Spanish foods matched to Rioja wines at The Longship in Kirkwell, Orkney to masterclasses on the Rioja region and wine at The Bear Hotel during the Cowbridge Food Festival, Rioja fans up and down the country are putting on a spectacular array of events and tastings. This is a festival of wine not to be missed!

Head over to the Wines from Rioja website to find out how you can get involved at a wine retailer near you.


Pheasant with pomegranates and a Gran Reserva


Serves four
3 pomegranates
1 pheasant
Bulgur wheat

Cut two of the pomegranates in half and squeeze them in an orange juicer.

Put the pheasant in a deep oven-proof dish and pour the juice over. Cover and cook in the oven at 180ºC/350ºF/Gas mark 4 for 45 minutes or until cooked. Leave to rest for 10 minutes.

Take the seeds out of the third pomegranate, removing all traces of pith. This is the boring, time-consuming part, but it's worth the trouble.

Cook the bulgur wheat according to packet instructions.

Remove the pheasant from the dish and carve, arranging the pieces on a serving plate. Spoon the bulgur wheat around the pheasant, and pour the cooking juices over the meat. Scatter the pomegranate seeds over the bulgur wheat to finish the dish.

Serve with
This dish goes superbly with a good, vigorous Rioja with plenty of complexity: try a Gran Reserva.

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