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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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