Episode 03 - Oriental (Eastern Rioja)
Join host Marti Buckley as she explores the Rioja Oriental (Eastern Rioja) region, showcasing its unique blend of culture, wine, and traditional cuisine. Discover the historic Monasterio de Santa María de Yerga, see how the climate shapes local wines, and enjoy a meal at Restaurant Sopitas.
Episode 3: Join host Marti Buckley in the Rioja Oriental (Eastern Rioja) region, where the stunning Sierra de Yerga mountains and tranquil Ebro River valley set the scene for exploring winemaking traditions that date back to Roman times.
Enjoy breathtaking views at the Monasterio de Santa María de Yerga, savor local dishes in a cave at Restaurante Sopitas. In this episode you will also contemplate the oldest written numbers in a codix and taste surprising chocolate pairings.
Come with us to catch a glimpse of the ancient Basque sport of pelota as Marti celebrates the food, wine, and culture that make Rioja Eastern a must-visit for any food, wine, and travel enthusiast.
More from Episode 3
Rioja Paired Recipes: Chuletillas al Sarmiento
VINE GRILLED LAMB CHOPS: Chuletillas al sarmiento is one of the most iconic dishes of La Rioja. The same vines that produce the region’s famous Tempranillo grapes play a key role in this traditional preparation, where lamb chops (chuletillas) are grilled over dried vine shoots (sarmiento), imparting a distinct smoky flavor that’s tied to the region’s terroir. In La Rioja Alavesa, these lamb chops are often enjoyed at family gatherings, especially during grape harvest season when the vine shoots are abundant. This simple yet incredibly flavorful dish lets the smoky aroma and tender lamb shine, especially when paired with a robust reserva red wine from Rioja Alavesa.
READ MORERioja Paired Recipes: Caparrones con sus sacramentos
BEANS WITH SAUSAGE & RIBS: Caparrones are a type of red bean indigenous to the Rioja. Their literal translation means ‘big head’, referring to their shape, and the most prized come from the Anguiano region. These beans can be striped or fully red, but either way they are delicious. They are a favorite meal after harvest time, when the weather begins to cool. The beans get slow-cooked, gently, with any and all sausages and bits of ham that are around in the kitchen, from ribs to ear to trotters.
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