Spanish
wines
Examples of wine growing regions and
designations of origin.
ANDALUSIA
The Andalusian wines –those of Jerez, Montilla-Moriles,
Málaga and Condado de Huelva—belong to a line of
"old" wines originating from the 16th and and 17th century
through maritime commerce which include ports, marsalas and madeiras.
These wines were capable of navigating the oceans without losing
their qualities. In the case of Andalusia, they are noteworthy
for the diverse range of wines which exist within a particular
style, including dry sherries, manzanillas, amontillados, olorosos,
palo cortado, Pedro Ximénez sweet wines and muscatel. The
wines of Andalusia are the most universal but at the same time
the most genuine of Spanish wines, those which do not respond
to any overseas model. They consist of truly unique wines with
outstanding personality which are frequently imitated all over
the world.
Pedro Ximénez, is the
main grape variety in Jerez, where it is only used for sweet wines.
The essential protagonist of the wines in Montilla-Moriles is
the fino or dry sherry, with its biological yeast aroma. Pedro
Ximénez, one of the local jewels, is a fragrant and fruity
sweet wine made from grapes dried in the sun following their collection.
MURCIA
The fact that there are close to 100,000 hectares
of vines in Murcia gives an idea of the importance of wine in
the former Kingdom of Murcia. Until ten years ago, the names of
Yecla or Jumilla –the main vine-growing regions in Murcia
– were synonyms of robust wines with high alcoholic content,
but it is now possible to find modern reds in Murcia with much
finer characteristics.
CASTILLA Y LEÓN
Before entering Portuguese territory and its legendary
Port, the Duero River passes through the former kingdom of Castille,
a flat land of cereal crops and vineyards; The passage of this
great river through Spanish territory gives the grapes of this
region the mixture of vigour and finesse which characterises them.
 The
wines of today in Castilla y León originate from the monks
of Cluny, who arrived on the Iberian Peninsula following the Santiago
Trail. They brought with them the vines which formed the basis
of the outstanding Tinto Fino variety of the great wines of Ribera
del Duero.
If Ribera del Duero has altered the model of
quality Spanish red wine –a process closely followed in
Rioja—the same can be said in the case of the white wines
of Rueda, with its verdejo varieties being some of the most interesting
in the country.
It is still difficult to calculate the potential of the reds of
Toro, which seem to be awaiting their opportunity. This is also
the case—although on a more discrete level – of the
wines made from Mencía del Bierzo grapes, and the reds
and clarets of the emerging Cigales region.
ARAGÓN
Aragón is working on the improvement of its elaboration
process, selecting grape varieties according to quality criteria
and rationalising traditional cultivation systems. The Somontano
oscense has already achieved these goals, with some very characteristic
wines, and to a slightly lesser extent those of Calatayud and
Campo de Borja. Cariñena, due to its more rigid production
structures, is making slightly slower progress. The notably continental
climate which prevails in most of the region influences the character
of the wines, and can result in somewhat sudden changes in quality.
CATALONIA
Catalonia is different in terms of its culture, its language,
and also in terms of its wine. Catalonia signifies a concern for
quality and an innovative spirit, with Catalonian wine enjoying
centuries of experience while at the same time looking towards
the future. Catalonian wine makers are rightfully renowned for
always being at the forefront of Spanish wine.
At the end of the last century Catalonia imported
the Champagne method to elaborate cava, or sparkling wine. Today
firms such as Freixenet and Codorniu sell millions of bottles
of their products all over the world.
Eight different regions--Penedés, Alella,
Costers del Segre, Ampurdán, Tarragona, Terra Alta, Priorato
and Conca de Barberá—as well as the omnipresent cava
-- the sparkling wines elaborated according to the Champagne method
—make Catalonia a wine region with a wealth which is difficult
to surpass.
LA RIOJA
Situated in the centre of the routes which communicate
the Mediterranean and Cantabrian Seas, La Rioja is the region
known for the most prestigious red wines in Spain. To say Rioja
is to say quality wine with a major difference. It all began with
an enlightened nobleman, the Marquis of Riscal, who adopted the
Medóc elaboration method midway through the last century
in search of a general improvement to the wines of the region.
 Its
privileged location on the Ebro River, the presence of the excellent
local grape variety, Tempranillo, and its long-standing tradition
–wine figures in the verses of one of the first written
Spanish documents, found in a monastery of La Rioja – make
the region an ideal place for the production of superior wines.
La Rioja produces whites, rosés and reds,
although it is the latter which have received international acclaim
and which have represented the model of quality of Spanish red
wine. Wines of an intense ruby red aged in oak barrels, with aromas
of mature berries and a smooth, delicious flavour.
The classic velvety Rioja solidly maintains
the stiff competition of later wines such as Ribera del Duero
and the Cabernet musts, which seek to break the virtual monopoly
of reserve wines which Rioja has enjoyed in Spain.
Everything seems to indicate that the leading
cellars of La Rioja have taken seriously the task of establishing
the particular hallmarks of its respective wines, recreating original
and attractive styles which point towards a much richer future
in Rioja in terms of variety.
GALICIA
Galicia, the mysterious Finisterre before which the Roman legions
surrendered in terror, produces a large part of the best Spanish
white wines: The albariños from the wine growing region
of Rías Baixas.
Luminous wines, with attractive green and gold
tinges, an elegant aroma and a fresh and tasty flavour, which
makes it a perfect accompaniment for seafood and fish.
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