Spain

Spain it is naturally the paella, the delicatessen but it is also numerous wines at the same time powerful and fruity. Red wines are powerful, concentrated but always on a note of fruits. White wines are dry and good quality. As for rosé wines, their quality varies according to the region but they develop very pleasant flavors of strawberry for the apéritif.

Spanish wine is part of our selection of wines from around the world and is often reduced to an overly simplistic image: warm, generous, inexpensive reds with little complexity. In reality, Spain's wine landscape is far more diverse. With one of the world's largest vineyard areas, Spain produces an extraordinary range of styles, from structured, age-worthy red wines to some of Europe's most distinctive flor-aged wines, as well as remarkably fresh white wines.

A wine landscape shaped by geography

This diversity is largely explained by geography. Spain's wine regions stretch from the hot, dry continental plateau of the Meseta to the humid Atlantic coast of Galicia, encompassing Mediterranean Catalonia and southern Andalusia along the way. Each region has developed its own grape varieties and winemaking traditions, which remained largely distinct from one another until relatively recently.

In the north, Rioja remains Spain's most internationally recognised wine region. Tempranillo is the dominant grape variety, producing classic wines that are often aged for several years in oak. The terms Crianza, Reserva and Gran Reserva indicate specific ageing requirements before the wines are released. Further west, Ribera del Duero also specialises in Tempranillo, but its higher-altitude vineyards bring additional freshness and concentration to the wines.

Further east, in Catalonia, Priorat has emerged over the past few decades as one of Spain's most sought-after appellations. On distinctive black slate soils known as licorella, a small group of winemakers revived an almost abandoned wine region in the 1980s, focusing on extremely low yields and Mediterranean grape varieties such as Grenache and Carignan. The result is concentrated, mineral-driven reds, often built for ageing and produced in limited quantities. A good example is Domaine L'Infernal, founded by three winemakers from France's Rhône Valley.

On the Atlantic coast, Galicia reveals a completely different side of Spanish wine. Albariño, the signature grape of Rías Baixas, produces vibrant, saline whites shaped by the region's humid climate and proximity to the ocean. Finally, Andalusia, around Jerez de la Frontera, produces a category of wine all its own: wines made from the Palomino grape and aged under a layer of yeast known as flor. This distinctive ageing process develops complex aromas of almond and walnut alongside characteristic saline notes.

What sets Spanish red wines apart

One quality shared by many Spanish reds is their generous concentration and body. The climate, generally warmer and drier than in France, encourages greater ripeness in the grapes, producing concentrated wines with ripe tannins and often higher alcohol levels. Tempranillo takes on different expressions depending on the terroir: more classic and elegant in Rioja, and denser in Ribera del Duero. Grenache, widely planted in Catalonia and Aragon, brings roundness and ripe fruit.

How to choose a Spanish wine for the occasion

For a traditional meal based around red meat or a slow-cooked dish, a Rioja Reserva or Ribera del Duero red offers plenty of structure, with tannins already softened by ageing. For an occasion that calls for something rarer, Priorat is an excellent choice: its concentration makes it more of a food wine than an everyday bottle, ideally paired with a characterful dish such as game or grilled meat. A Galician white is a better match for fish or seafood.

Flor-aged wines from Jerez call for a different approach. They are particularly enjoyable as an aperitif with savoury tapas such as almonds, olives or cured ham, rather than necessarily alongside a full meal. Their distinctive oxidative character can be surprising at first and is best discovered in small servings, well chilled.