Episode 04 - Alavesa
In this fourth and final episode, host Marti Buckley visits the Rioja Alavesa region of Spain, where she tours the medieval town of Laguardia and its ancient wine cellars before venturing to modern architecture wineries like Bodegas Ysios and Marqués de Riscal.
Episode 4: Host Marti Buckley takes us on an unforgettable journey through Rioja Alavesa, a region where history and innovation intertwine. Starting in the medieval town of Laguardia, she explores its fortified walls, underground cellars, and the striking Gothic portico of the Church of Santa María de los Reyes.
From there, she contrasts the ancient with the contemporary, visiting architectural marvels like Bodegas Ysios and the iconic Marqués de Riscal winery, designed by Frank Gehry, before ending the day at the family-run Eguren Ugarte winery, enjoying a stunning sunset with wine made from 140 years of tradition.
More from Episode 4
Rioja Paired Recipes: Menestra
FRESH VEGETABLES IN BROTH: Menestra Riojana Menestra is one of Rioja’s signature dishes—a medley of fresh vegetables in a luscious, brothy sauce. This classic Riojan version hails from the fertile gardens along the Ebro River, featuring vegetables like artichokes, peas, and asparagus. As the seasons shift, borage (a local delicacy) often replaces fava beans, while green beans step in for peas. The key to this dish, like many from the region, lies in using the freshest ingredients and perfectly seasoning the blanching water and broth. Unlike in other regions of Spain, where lamb may be added, the Riojan focus is on showcasing the quality of the region’s renowned produce. This versatile dish pairs well with a range of wines, from a barrel-aged white to a robust red.
READ MORERioja Paired Recipes: Melocotones al Vino
PEACHES IN WINE: The fertile land along the Ebro River yields some of Spain’s best produce. Among them are peaches, particularly from the area around Calahorra and Rioja Oriental, where the warmer temperatures result in juicy, flavorful fruit. The local red wine is used to gently poach the peaches, giving them a deep, rich flavor made more complex by the tannins of the fruit-forward Rioja wine.
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