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With a viticultural history that dates back to at least the Romans, Rioja is a region steeped in tradition and established ways of doing things. But that doesn’t mean there’s no room for innovation and creativity. Bodegas Roda, created in 1987 and whose name is formed from the first syllables of its two founders’ names, was one of the first to prove this in Rioja. Catalan food and wine experts Mario Rotllant Solá and Carmen Daurella de Aguilera wanted to bring a modern sense of refinement, elegance and exuberance to Rioja wine, which was often overly earthy, dull and tired by the time it hit the market. They changed the game by using only old vines, controlling temperature during fermentation, and employing French instead of American oak. The results are new Riojas that didn’t sacrifice traditional identity and are some of the most perfectly proportioned, elegant, concentrated and delicious wines from Spain. Sense The dominant red plum aromas are made complex by whiffs of tobacco, sandalwood, leather and vanilla. Savor The best of old and new styles, this Rioja shows luscious raspberry, plum and blood orange fruit flavors that finish with firm tannins. Serve The concentrated flavors, smoky accents and tannic structure of the Bodegas Roda Reserva call for hearty meats with bold seasonings. Roasts and stews traditional to Spain’s Rioja region, such as pork and lamb and spicy chorizo, make a fine place to start. In summertime, the wine’s smoky flavors bring to mind the grill. Grilled peppers, steaks and a roast leg of lamb will stand up to the wine without overwhelming it. Serving Instructions Decant 2 hours before serving, and serve a little cooler than room temperature: refrigerate the decanted wine for 10 minutes before serving.