In this post, I will dive into another wine producing country. As usual, I will be using my notes and two encyclopedic reference books (WAoW & OCtW). After covering the US, France, and Italy, Spain would have to come next. As the 3rd largest producer of wine (after Italy & France), Spain has the most acreage under vine, and 90% of that at high altitude. With over 400 different varietals, it may surprise you that almost 45% of the total vineyard area is planted with just 2 of them: the white Arien and the red Tempranillo. While coming late to the modern wine renaissance, Spain has made up for lost time.
Starting in the far northwest, the first region you come to is Galatia, on the coast over the top of Portugal. It has 3 major subregions: Rias Baixas, Ribeira Sacra, and Valdeorras. In Rias Baixas, Galatia’s best whites are grown in pergola-like parras. In my opinion, their Albarino is the ultimate sea food wine, especially sushi! In Ribeira Sacra & Valdeorras, Godello is the main white and Mencia is a fairly decent (and cheap) red. It’s also worth noting that Ribeira Sacra has been under vine since Roman times. Moving east, you next come to Castille Y Leon, the largest wine region, with 9 wine zones. Of those, 4 are worth mentioning, starting with Ribera del Duero, most likely to become the countries next (that would only be the 3rd) DOC. Here red is king, so that means Tempranillo; specifically the Tinto Fino and Tinto de Pais varieties. Toro is another good subregion where high altitude Tempranillo is grown. Bierzo, right next to Galatia, it known for its Godello & Mencia. Finally, Rueda is known for its dry and aromatic white Verdejo.
Moving further east, you come to La Rioja, the Bordeaux of Spain. This region is one of 2 DOCs and has the longest age requirements in the country (up to 5 years for Gran Reserva); hence some of its best wine. Here, Bordeaux style blends lead mostly with the red Tempranillo, and a few with the white Viura. Further divided into 3 subregions (Rioja Alta – the best, Rioja Oriental, & Rioja Alavesa), this area produces great, inexpensive wine that pairs as well with spicy Mexican food as it does with Spanish Tapas. Lastly, in the far north is El Pais Vasco (Basque Country). It’s here that a fruity, mineral, carbonated white labeled Txakolina is made with the white Hondarribai Zuri grape. A wine that is as unusual as it is to hard to pronounce (good luck trying).
That should be more than enough for this one. Next week will be another Food & Wine post. See you then. Cheers!