Lamb, Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette

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1 bottle Rioja wine

1/4 cup red vinegar

2 tablespoons Dijon mustard

1 teaspoon honey

2 tablespoons olive oil

Salt and freshly ground pepper

1 head garlic, peeled and crushed

1 cup olive oil

4 rosemary sprigs

2 pound lamb loin, cut into 1-inch pieces

1/2 pound chorizo, sliced 1/4-inch thick

16 small shallots, roasted

8 bamboo skewers, soaked in water for 2 hours