A Rioja Blanco to Make You Smile

2011 Compañía Vinícola del Norte de España (CVNE) “Cune”, Rioja Blanco, Rioja DOCa, Spain

Founded in 1879, CVNE is one of the most renowned Spanish wineries and a vital part of the history of the Rioja region. Now in its fifth generation of family operation, CVNE relies on much more than history; they have also embraced technology and innovation in the consistent production of fine wines.  Since its founding, CVNE has grown to encompass three bodegas – Cune (the original winery), Viña Real, and Contino – producing very different styles of wines, as different as their terroir.

Cune is within the Rioja Alta; of the three sub-regions of Rioja, it is considered to be the most prestigious.  The altitude contributes to the production of wines with lively acidity and moderate alcohol content. Most of us associate Rioja with red wines – rightfully so, as they can be exceptional, especially from Rioja Alta – however, white wines from this region are growing in popularity while remaining well within weekday wine budgets.

Rioja Blanco is made from the grape locally known as Viura – aka Macabeo. This grape is plentiful in Northern Spain, and the primary grape of Spain’s sparkler, Cava. Viura can be vinified dry or sweet and is known to have a reliable flavor profile depending on how it is made.

The Cune Rioja Blanco has an aroma of delicate white tea laced with lime zest and white flowers. It is juicy and tart with an initial burst of slightly under-ripe stone fruit – white peaches and green plums. The finish is bone dry and minerally – perfect for fresh shellfish or other seafood. Sushi anyone?

• Author
• Recent Posts

Annette Tomei

Chef, Wine Educator & Culinary Consultant at Wander, Eat and Tell

Annette Tomei is a chef, educator, writer, and cultural tourism consultant. She has a Master’s of Arts in Gastronomy and extensive education in wine and spirits including Italian Wine Scholar with Highest Honors. She is a classically trained chef and former restaurant owner. As a sought-after cooking instructor, she has created popular Port to Table cooking classes for Holland America and has contributed to several food books including Culinary Careers for Dummies. She currently works as a food, wine and spirits educator and consultant though her company, Wander, Eat and Tell.

Latest posts by Annette Tomei (see all)

• A Hot Sorrel Drink Recipe with Caribbean Rum - December 15, 2022
• Easy Oven Roasted Turkey Breast Roll Recipe with Wild Mushrooms and Kale - October 7, 2022
• Homemade Prawn Thai Green Curry Recipe - June 5, 2022