A Sip of Spain: The Beginner's Guide to Spanish Wine

Spain is the third largest producer of wine in the world with 2.9 million acres dedicated to vineyards. That accounts for roughly 15% of all land planted with vines globally. But unfortunately, Spain doesn’t have the same reputation for wine like the largest producers, France and Italy, do. However, that may be changing. For example, in the United States, there has been a 75% increase in the import of Spanish wines in the last five years. And many people are familiar with big names such as Rioja and Ribera del Duero. But Spanish wine has range. Like Mariah Carey range. So, I’ve put together a beginner’s guide to introduce you to Spanish wine. Hopefully, with this knowledge, you can confidently choose a few bottles on your next wine run. 

Map of Spain’s wine region. Source: Wine Folly.

Understanding the Label

A wine’s label provides a ton of information. But you need the right terminology to understand what the label is trying to tell you. Two key components of the label are origin and age. 

Origin 
 
Grape names are not used often in Spain. Instead, in shops and restaurants, wines are classified by their origin. The Denominacion de Origen (“DO”) indicates where the wine was produced. There are over 70 designations to classify Spanish wines (see the map above). The purpose of DO is to unify all the wines from one particular area of Spain. In general, wine from the same area will have common characteristics due to being produced under similar weather conditions and types of water and soil. If you’re looking for a high-quality white wine, then look for those hailing from Galicia. Likewise, Rioja is well known for producing high-quality red wines. Another great region is Castile-La Mancha. Located near the middle of Spain, the region is known for the famous novel Don Quixote. Castile-La Mancha produces some of the best Spanish wines and has 14 different designations of origin. Some of those designations are: DO Jumilla, DO La Mancha, DO Ribera del Júcar, and DO Manchuela. 

Age

Wines are classified based on their aging process. In Spain, you will see the following classifications: Joven, Roble, Crianza, Reserva, and Gran Reserva.

Joven (“young”) is the youngest type of wine. Vinos jovenes do not undergo any aging process. After fermentation, the wine is bottled and ready for consumption. Young wines are fresh and fruity. 

Roble or semi-Crianza is the second to youngest type of wine. Robles have spent a maximum of six months in oak barrels. They have not been aged enough to be classified as Crianza but do go through a short aging process unlike vinos jovenes. I find robles to be very approachable and easy to drink. 

Crianza wines are aged for a minimum of 24 months. At least six of those months, have been spent in oak barrels with a maximum capacity of 330 liters. Rioja and Ribera del Duero are a bit stricter on the barreling process though. In those two regions, by law, Crianza wines must spend 12 months in an oak barrel with a maximum capacity of 225 liters. Crianza wines tend to have a good balance of fruit and wood. 

Reserva wines have a minimum aging period of 36 months. At least 12 of which must be in an oak barrel no larger than 330 liters. The remainder of the aging period is spent in the bottle. Due to the extended aging process, Reserva wines tend to be more polished and refined.

Gran Reserva wines are aged for 60 months. At least 18 of which must be in oak barrel no larger than 330 liters. The remaining time is spent aging in the bottle. In Rioja and Ribera del Duero, the time in the barrel must reach 48 months and the barrels cannot exceed 225 liters. Gran Reserva wines are very oaky. Oaky wines tend to have vanilla, mocha, caramel, toffee, or honey tasting notes. 

Always remember, age and quality are not directly correlated. There seems to be a common misconception that the older the wine, the better. But that’s not always true. It all depends on your preference and what you plan to pair your wine with. 

Cava

Similar to Champagne in France, Cava is the only DO based on the winemaking method rather than geography. Cava is a sparkling wine made by the traditional method (secondary fermentation in the bottle to get its bubbles). Most Cava wines are produced in Catalunya. Cava wines can be white or rosé and are usually a blend of Xarel-lo, Macabéo, and Parellada grapes. Cavas tend to be dry with a crisp, apple-like flavor. And surprisingly, even though Cava is similar in quality and style to Champagne, bottles are very affordable. I recommend Freixenet Cordon Negro. ​

White Wines

Spain is mainly known for its red wines but the white wines are definitely holding their own. I tend to avoid white wines like the plague (too soon?) but really enjoy Spanish white wine. In general, I’ve found them to be on the dryer side but still crisp and refreshing. When looking for a solid Spanish white wine, search for the following designations from Galicia: DO Rias Baixas, DO Ribeiro, DO Valdeorras, or DO Ribeira Sacra.  

Red Wines 
 
As previously noted, Spain is a red wine country. Tempranillo, the pride and joy of Rioja and Ribera del Duero, is the country’s signature grape. Tempranillo tends to produce fresh and fruity young red wines. If you’re looking for a more polished Tempranillo, then choose a bottle from Ribera del Duero. Tempranillos from this region are usually aged in French oak, unlike Rioja which is aged in American oak. The French oak lends the Tempranillo tasting notes of vanilla, cinnamon, and clove. Another popular variety is Garnacha. It is often blended with Tempranillo and produces fruity wines with raspberry aromas. If you’re looking for a full-bodied California style wine, then consider a red wine from Priorat. Most of Priorat’s red wines are a blend of Garnacha, Cariñena, Cabernet Sauvignon, and Syrah.