Tempranillo is the most famous red wine of Spain, and is responsible for the great wines of Rioja - rich, well-structured wines with deep color, complex flavors of fruit and spice, good acidity and tannin. Most Tempranillo in Spain is made in the Bordeaux style and aged in oak casks, a lingering influence from the last century when the phylloxera epidemic in the vineyards of France forced French winemakers across the border into Spain. The grape is widely cultivated under various local names in Spain and is an important varietal in Argentina and to a lesser degree in Portugal. Although frequently used in a blend, it is complex enough to stand on its own. Because of its starring role in the world-acclaimed wines of Spain, Tempranillo has gained prominence in new experimental vineyards located throughout the world.

In California, about 10% of all grape varieties currently grown in the state trace their heritage to Spain, with Tempranillo accounting for the smallest portion, less than 1,000 acres. Wines made from Tempranillo span a range of style from bright, spicy and easy-drinking to rich, complex wines suitable for long cellaring. Tempranillo makes an ideal partner for grilled chicken, pork, lamb or steak and robust Spanish style snacks called "tapas", such as chilled black bean salad or olive spread. Serve at cool room or cellar temperature.

In one of the best areas in Rioja Alta, at an altitude of 600 meters above sea level, is Finca Valpierre, where Tempranillo grapes grow best. This is a land irrigated by the River Ebro, offering unbeatable conditions for grapes to grow and ripen. It has heterogeneous soils, with a limited availability of nutrients, shallow and well drained and there's a water deficit at key times.

Bodegas Ramón Bilbao was founded in 1924. Already in the 19th century, the Bilbao Murga family and its head, Don Ramón, sold the Ramón Bilbao and Viña Turzaballa wines.

The winery was handed down from one generation to the next until 1966, when Ramón Bilbao Pozo, the last of the descendants, died. The business was converted into a corporation in 1972 with new shareholders. New facilities were built, also in Haro. The new company wished to continue the work of its founder and concentrated on making aged wines.

Today, the winery blends top quality wines together with innovation, while respecting the purest Riojan tradition represented by the history of the wines of Ramón Bilbao. The grapes are from the best estates and vineyards. The are casks made of the best oak from European and American forests. All of this is enhanced by the care and know-how of people who love wine above all else.

The Bodega is located in the town of Haro, La Rioja. More specifically, it's on the outskirts of the town, on the road to Casalarreina and Santo Domingo de la Calzada, an area with unbeatable conditions for grapes to grow and ripen.

This recipe, redolent with rosemary and garlic, was created to be compatible with Tempranillo. Serve with new red potatoes, yellow beets and dessert of chocolate truffles.

• 4 6 oz pork chops, 1-inch thick, about 11/2 lb.
• 1/3 cup Tempranillo, or other dry red wine
• 3 Tbsp virgin olive oil
• 2 Tbsp fresh lime juice
• 2 medium cloves garlic, minced
• 1 green onion, finely chopped, white and 1/2 the greens
• 2 Tbsp chopped fresh rosemary, or 1-1/2 tsp dried
• 2 Tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Trim excess fat from each pork chop. In a large measuring cup, combine wine, olive oil, lime juice, garlic, onion, rosemary and parsley. Whisk well to combine. Arrange pork chops in a shallow glass dish. Pour marinade over pork, turning to season all sides. Cover and refrigerate at least 1 hour. Remove chops from refrigerator about 15 minutes before cooking and pre-heat broiler. Place pork chops in a pan and cook uncovered 4 minutes per side. An instant-read meat thermometer inserted into center of a chop should register 160°F when done. Remove the chops from the oven and season with salt and pepper. Serve immediately.

Preparation/marinating time: about 1 hour 15 minutes.
Cooking time: about 4 - 5 minutes.
Makes 4 servings.

The Rioja wine region is situated in the Ebro Valley and includes the northern most vineyards in the Iberian peninsula. It's in the upper reaches of the River Ebro. To the north, it borders on the Sierra de Cantabria and to the south, the Sierra de la Demanda. As the altitude decreases from west to east, the climate becomes warmer and drier, thanks to the influence of the Mediterranean. The 57,000 hectares of vineyard included in the Rioja Designation of Origin are distributed among three autonomous communities - La Rioja, Navarre and the Basque Country. Although small in size, this wine region has different soils and climatic areas, so it is divided into three sub-areas: Rioja Alta, Rioja Baja and Rioja Alavesa.

The regions' average yearly production is 250 million litres, 85% of which is red wine and the remaining percentage comprises whites and rosés.

RIOJA ALTA
This sub-area is subjected to a considerable Atlantic influence and a continental climate. It covers 24,457 hectares. High rainfall figures and soil diversity provide its wineswith a unique personality of great structure and complexity, making them perfectly suited for cask aging.

Choose a wine to carry you from appetizers to desserts. Or choose several wines to accent different components of the meal. Typically, wines that offer a light-medium body and present themselves with lower tannin levels and less complexity are better suited to the vast array of festive flavors.

Sauvignon Blanc - a crisp white wine that is noted for its earthy, herbaceous flavors.
Viognier - a white wine with low levels of acidity and characterized by light floral flavors often surrounded by delicate touches of peaches and pears.
Riesling - a white wine that may either be bone dry or fairly sweet, excellent with dishes that have a bit of spice to them.
Gewürztraminer- this white wine has a zestiness that allows it to pair nicely with side dishes that may have a bit more kick to them, also settles well with a variety of dessert options.
Pinot Noir - this red wine is a traditional favorite for Thanks-giving. It will complement just about any flavor.
Zinfandel - a red wine that ups the intensity from a Pinot Noir, but still maintains a balancing effect on traditional side dishes.
Syrah/Shiraz - this red's peppery notes will accent a flavorful helping of stuffing as well as both the white and dark turkey meats.
Beaujolais Nouveau - a light, fruity red wine that goes very well with turkey and all of the fixings.