Wines of Spain

Your guide to Spain

History of wines from Spain

The history of Spanish wines dates back over 3,000 years to the Phoenicians, who introduced grape cultivation around 4000-3000 BC. The Phoenicians were followed by the Carthaginians, who brought advanced viticulture techniques. Under Roman rule, Spanish wine became a significant export, with major production areas in Terraconensis (modern-day Tarragona) and Baetica (modern-day Andalusia). Spanish wines were highly valued in the Roman Empire and were even traded in regions like Gaul and Britain.

After the Roman Empire declined, wine production in Spain experienced a period of decline under the rule of the Moors. However, with the Reconquista in the late 1400s, wine production resumed, and Bilbao emerged as a major trading port for Spanish wines. The discovery of America by Christopher Columbus opened new export markets, and Spanish wines were highly valued in England, often being priced at the same level as French wines.

The Spanish wine industry underwent significant changes in the 19th century with the phylloxera epidemic, which led to an influx of French winemakers to regions like Rioja. This period also saw the emergence of Spain's sparkling wine industry with the development of Cava in Catalonia. The modernization of the Spanish wine industry accelerated after the death of Francisco Franco in 1975, with the introduction of new technologies and a focus on quality wine production.

Terroir of Spain

Spain's terroir is incredibly diverse, spanning from the cool, wet climates of Galicia in the northwest to the hot, dry regions of Murcia in the southeast. The country's complex geology, shaped by tectonic movements and volcanism, contributes to this diversity. Different regions have unique soil compositions, such as the calcareous soils of Rioja and the alluvial soils of the plains, each influencing the flavor profiles of the wines.

The Mediterranean climate in regions like Priorat and Catalonia adds another layer of complexity. Here, wines often exhibit deep concentration and mineral qualities. In contrast, the Atlantic influence in Galicia produces crisp, citrusy whites like Albariño. The varied topography, wind patterns, and climate conditions across Spain create an unparalleled range of terroirs, making each region's wines distinct and reflective of their specific environments.

Top grapes in Spain

Tempranillo

Tempranillo is Spain's signature grape, celebrated for its central role in the wines of Rioja and Ribera del Duero. This grape variety is known for its early ripening—hence its name derived from 'temprano', meaning 'early' in Spanish. It produces wines that are rich in color and flavor, with a balance of fruit and earthy notes, often enhanced by oak aging. Tempranillo's adaptability to different climatic conditions allows it to thrive in various Spanish regions, contributing to its prominence and popularity in the Spanish wine industry.

Garnacha

Garnacha, or Grenache as it is known outside of Spain, is one of the most widely planted red grape varieties in the world, and particularly prevalent in the northeastern regions of Spain. It is the backbone of many Spanish rosés and reds, imparting a characteristic warmth and spiciness to the wines. The grape's high sugar content and robust skin make it ideal for producing deeply colored, full-bodied wines that can age well. Garnacha blends seamlessly with other varieties, bringing softness and alcohol content to the mix, making it a favorite among winemakers for both single-varietal and blended wines.

Albariño

Albariño is the premier white grape of Spain, predominantly grown in the Rías Baixas region in the northwest. This grape variety is renowned for its distinctive aroma, often reminiscent of apricots and peaches, with a refreshing acidity that makes it particularly enjoyable in warmer weather. Albariño wines are usually light and crisp, typically unoaked, and are known for their ability to pair excellently with seafood, reflecting the coastal culinary traditions of their region. The grape's thick skin helps protect it from the damp, maritime climate of Galicia, ensuring a consistent quality and character in the wines produced.