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and an almost ���burgundian��� soil base, all play a role in making Rioja unique. The wines produced in the north, which are more affected by the wetter and cooler Atlantic winds have generally longer aging potential. They tend to be subtle, discreet and what wine writers describe as complex. In the south, where the drier, warmer Mediterranean climate has considerable influence, the wines tend to be more powerful, more ripe and with higher sugar and therefore higher alcohol percentages. They are more fuller tasting, fruitier, less complex and much darker in color. Not surprisingly, these more modern wines are best consumed young. Rioja wines are almost all blends. Tempranillo is the predominant grape. Tempranillo is also a classic grape. It can be consumed young but like pinot noir retains the ability to produce long-aging wines. Other grape varietals incorporating into the mix include the prolific Grenache, Graciano, which adds structure and aging potential, and finally the lesser used Mazuelo. The production of Rioja wines is comparable to the creation of wine in Bordeaux, as grapes are mixed, unlike that of Burgundy, where reds are homogenous, 100% Pinot Noir or Chardonnay. HYLAND