A short history of Spanish Wine

P. J. McMahon, Cava Restaurant, Galway

22 September 2011

Spain is truly amazing from a wine lovers point of view. With 15 principal grape varieties of its own, Spain can really say to be competing with its old world neighbours, France and Italy.

Though most famous for its Tempranillo grape and the region of Rioja, the grapes and wines that Spain produce are greatly diverse and complex. With great whites from Reuda and equally good reds from Ribera del Duero, the wine making in Spain is truly amazing from a wine lovers point of view. With 15 principal grape varieties of its own, Spain can really say to be competing with its old world neighbours, France and Italy.

For the red varieties, the Tempranillo grape, a blue-black-red grape with notes of cherry, raspberry, and blackberry, always slight or overtly oaked and well balanced in its tannin structure, dominates red wine production. Yet, a host of other grapes abound including Grenache, Tinta de Toro, and Monastrell (to mention just a few). Often, wine makes will blend different grape varieties to produce a distinct and unique wine.

As all other red wines produced in the world, Spanish red wine falls into three not wholly distinct categories: light, medium bodied, and full bodied. Light red wines are usually uncomplicated, youthful, and easy to drink, with little tannins. They go well with most tapas, especially cured meats & cheeses. Medium-bodied red wines encompass a whole range & style of wine from most parts of Spain. They pair well with most red meat dishes and can also be enjoyed without food. Favoured in terms of excellent land and weather, Madrid, Uclés, and Catalunya produce some great medium bodied wines.

Rioja Reserves are most often associated with rich and big red wines, which can perhaps be compared with the big red from Bordeaux: except Rioja wine is most often (if not always) single varietal and made only from the Tempranillo grape. But wines made from the Tinto de Toro grape from the Toro region are as good in quality if not better. Yet, the don’t have the prestige of the Rioja region. However, they often cost a lot less! Heavy duty red meat dishes would suit this style of wine. Many wines from other regions, such as Ribera del Deuro and Jumilla are also very full bodied with rich, woody fruits.

When it comes to white grape varieties, production is dominated principally by the region of Reuda but the region of Galicia also plays its part as a close second. The region of Reuda makes the best crispy and lightly fruity wine so accustomed to the Irish palate, in particular Verdejo. This wines, made often with a blend of the Viura grape (another indigenous Spanish grape), represent a great alternative to the ubiquitous Sauvignon Blanc grape, but often with a weightier mouth feel and riper fruit notes.

Galicia produces the Albariño grape which makes a wine closer to Chardonnay or Riesling. White wine such as this is usually more fuller in flavour and body and goes well with a wide range of dishes such as shellfish, fish, fowl, and most Spanish cheeses.