To explain Spanish wine in any real depth would require another site altogether and there are plenty of books on the market which discuss the subject thoroughly. However, we hope this short introduction will help to point you in the right direction.

There are over 50 official wine producing regions in Spain regulated under the D.O., Denominación de Origen system. The regulation is a guarantee of origin but that is not to say that bodegas without a D.O. produce bad wines. On the contrary; many Vinos de la Tierra are amongst the finest wines that Spain has to offer.

Reds are classed as follows:

Joven (young),
Crianza (aged for at least two years with a minimum six months in oak),
Reserva (aged for at least three years with a minimum one year in oak)
Gran Reserva (aged for at least five years with a minimum two years in oak).

White wines are normally consumed the year after the harvest and there are enough variety of grapes throughout Spain to give you a choice from, amongst others, albariños, verdejos, chardonnays and Sauvignon blancs.

Spain is such a land of regional contrasts that different areas of the country could almost be separate nations. It is important to understand how the country is separated to gain a real appreciation of the wine belonging to each region.

In the North Western corner of Spain, can be found Galicia. Its wild and exuberant landscape is reminiscent of Ireland and its tiny intensively cultivated fields produce a rich variety of crops. Also renowned for cheese, empanadas, and, in particular, wonderful fish dishes it is a destination for people seeking new culinary stimuli. Galicia is also home to Rias Baixas and its indigenous Albariño grape. Bierzo, Ribeira Sacra and Ribeiro grapes can also be found in the province.

Towards the East, Spain’s rocky Atlantic coast and humid maritime climate gives way to a belt of rich green pasture and undulating woodland. Fast running Salmon rivers scurry under Roman bridges, and stone houses with steep roofs and wide balconies dot the countryside.

Further inland, the towering snow-capped Picos de Europa rise above the swirling mist in startling contrast to the great plains and endless horizons below their southern flanks.

The fertile Ebro valley cuts a swathe through North Eastern Spain and waters the vineyards of La Rioja, an area that produces some of the nation’s most highly reputed vintages. The Tempranillo grape dominates this region and is also the most harvested in Spain. Depending on which region you are in you will also hear it referred to as Tinto del País, Tinto Fino, Cencibel and Ull de Llebre.

Next door to Rioja is Navarra and a little further east at the foothills of the Pyrenees, with its mild climate is Somontano, literally translated as ‘at the foot of the mountain’.

Cataluña lies on the North Eastern Mediterranean coast and its wine is as experimental as its cuisine. The region includes wines from Priorato, Penedés and, of course, Cava. Just as the region is famous for its own language and culture, its wines too, preserve an identity all of their own.

On the same latitude but on Spain’s Western flank, the Rio Duero irrigates the vines that produce the formidable reds of the Ribera del Duero. This is a wine less known outside Spain but highly regarded by the Spanish and with a reputation of being the priciest. Before reaching Ribera, the Duero passes through Toro and Rueda where some of Spain’s most highly prized white wines are produced.

Further south, we cross the vast plateau of the Meseta where it is said the climate consists of three months of Winter and nine of Hell! Extremes of temperature are so harsh that here the biting winds of Winter chill to the bone while the scorching days of Summer toast the land to an arid brown.

South of the Meseta is the region known as Castilla La Mancha. Regimented lines of olive trees stand like crooked soldiers. Cornfields stretch as far as the eye can see and the plains are covered by acres of vines from whose grapes La Mancha and Valdepeñas wine are fermented.

West of Castilla La Mancha lies the region known as Extremadura, its name quite literally meaning the land of extreme hardship. Thanks to the rivers Alagon and Guadiana, cotton and tobacco can be grown in this otherwise barren region.

The East of Spain is traditionally known as the Levante and comprises the two regions of Valencia and Murcia. Murcia is one of the driest areas in Europe but its vast irrigation schemes help to produce the most wonderful citrus fruits, almonds and grapes. Valencia, of course, is famous not only for its oranges but for the paellas whose rice is grown in the paddy fields of the Albufera lagoon. This region produces some lovely wines from Utiel-requena, Alicante, Jumilla, Yecla and, of course, Valencia itself.

Stretching across the Southern coast of Spain and inland North to Extremadura and Castilla La Mancha is the region known as Andalucia. This is sherry country (Jerez) famous for its flamenco dancers, bull rings, classical guitarists and white washed walls. Almost the size of Portugal, Andalucia is a land of magnificent contrasts. The highest temperatures in Western Europe have been recorded in the Guadalquivir Valley, yet only a few hours South East rise the snow carpeted peaks of the Sierra Nevada. Despite this region being one of the poorest in Spain, Andalucia has the biggest yield of wheat and sunflower seeds in the peninsula and is a major producer of fruit, grain, olive oil and, of course, wine.