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Spring 2012 - Newsletter

¡Tapas Fantasticas!
London’s award winning free festival of Rioja wine and Spanish food is back! Join us on Saturday 14th & Sunday 15th July 2012 at Potters Fields Park beside London's iconic Tower Bridge for a spectacular variety of red, white and rosé wines from some of Rioja’s most famous wineries, and a sumptuous selection of tapas from London’s finest Spanish restaurants. Check out the full line-up here.


Wine workshops and walks


Crianza or Reserva - do you know the difference? Come along to one of our wine workshops or walks at Rioja Tapas Fantasticas and let TV wine experts Olly Smith and Susy Atkins take you on a 30 minute journey through the senses with lively discussion and fun tips to help you discover what tickles your taste buds and dispel any fears around choosing and tasting wine. Tickets are just £5 and include five sample glasses of wine. Session were sold out last year so it’s best to book in advance at


Rioja and lamb - it's a Spring classic!


Lamb Chops with Jersey Royals and a pea medley

Lamb chops, or chuletillas as they are known in Spain, are a regional speciality of Rioja - typically barbecued over vine leaves and branches, and served with a pinch of salt and herbs, accompanied of course by a delicious glass of Rioja wine. For an English twist on this classic Riojan recipe, why not try the following - serve with a glass of Rioja Crianza. Crianza styles spend at least a year ageing in oak, and their ripe berry flavours on a background of robust vanilla and spice are renowned as a classic match for lamb dishes.

4 lamb chops
4 tbsp olive oil
Freshly ground sea salt and black pepper
450g Jersey Royal new potatoes
2 tbsp butter
Salt and freshly ground black pepper
100g fresh peas, pods removed
100g broad beans, pods removed
2 tsp olive oil
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh parsley
5 tbsp extra virgin olive oil
1 lemon, juice only


Preheat the oven to 180°C/fan oven 160°C, Gas 4

Season the lamb chops. Heat the olive oil in a small ovenproof frying pan and fry the lamb for 2-3 minutes on both sides, or until golden-brown, then transfer to the oven. Cook for 6-8 minutes (for medium), or until cooked to your liking. Transfer onto a warm plate to rest
For potato, pea and broad bean salad cook the potatoes in boiling water for 12 - 14 minutes or until just tender. Drain well, and then stir in the butter and season well with salt and freshly ground black

In another pan cook the peas and beans in boiling water and cook for 2-3 minutes, or until just tender. Drain well, and refresh in a bowl of iced water.  Remove the second skin from the broad beans and set aside. Add the peas and podded broad beans to the seasoned potatoes and toss gently

Place the mint, parsley and 3 tbsp olive oil in a mini processor and blend.  Add the lemon juice and remaining olive oil and whiz to a dressing.  Add to the potato mix and toss until covered. Serve the potato mix alongside the lamb

Pour a delicious glass of Rioja Crianza, and enjoy in the Spring sunshine (well, we can always hope!)


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