Editing Rioja DOCa (section)

==Winemaking and styles==
[[File:White Rioja.jpg|right|thumb|A white Rioja made mostly from Viura]]
A distinct characteristic of Rioja wine is the effect of [[oak (wine)|oak]] aging. First introduced in the early 18th century by [[Bordeaux wine|Bordeaux]] influenced winemakers, the use of oak and the pronounced [[vanilla]] flavors in the wines has been a virtual trademark of the region though some modern winemakers are experimenting with making wines less influenced by oak. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish [[cooperages]] in a style more closely resembling the French method. This included hand splitting the wood, rather than sawing, and allowing the planks time to dry and "season" in the outdoors versus drying in the [[kiln]].<ref name="MacNeil pg 416">K. MacNeil ''The Wine Bible'' p. 416 Workman Publishing 2001 {{ISBN|1-56305-434-5}}</ref> In recent times, more bodegas have begun using French oak again and many will age wines in both American and French oak for blending purposes.<ref name="Robinson pg 240-241">J. Robinson ''Jancis Robinson's Wine Course'' Third Edition pg 240–241 Abbeville Press 2003 {{ISBN|0-7892-0883-0}}</ref>

In the past, it was not uncommon for some bodegas to age their red wines for 15–20 years or even more before their release. One notable example of this the [[Marqués de Murrieta]] which released its 1942 [[vintage]] ''gran reserva'' in 1983 after 41 years of aging. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner, with the top wines typically aging for 4–8 years prior to release, though some traditionalists still age longer.<ref name="MacNeil pg 416"/> The typical bodega owns anywhere from 10,000 to 40,000 oak barrels.<ref name="MacNeil pg 421">K. MacNeil ''The Wine Bible'' p. 421 Workman Publishing 2001 {{ISBN|1-56305-434-5}}</ref>

The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2–5 years in oak. This created slightly [[oxidized]] wines with flavors of [[caramel (aroma)|caramel]], coffee, and roasted [[Nut (fruit)|nut]]s that did not appeal to a large market of consumers with some of the more negative examples showing characteristics of rubber and petrol flavors. Today the focus of white wine makers has been to enhance the vibrancy and fruit flavors of the wine.<ref name="MacNeil pg 421"/>

Some winemakers utilize a derivative of [[carbonic maceration]] in which whole clusters are placed in large open vats and allowed to ferment inside the individual grape berries, without the addition of [[yeast (wine)|yeast]], for a few days before they are crushed.<ref name="Sotheby pg 312-314"/>

In the 1960s, Bodegas Rioja Santiago developed the first bottled version of the wine [[Punch (drink)|punch]] [[Sangría]], based on Rioja wine, and exhibited it at the [[1964 New York World's Fair]]. An import subsidiary of [[Pepsi Cola]] purchased the rights to the wine and began marketing it worldwide.<ref name="MacNeil pg 419">K. MacNeil ''The Wine Bible'' p. 419 Workman Publishing 2001 {{ISBN|1-56305-434-5}}</ref>