Wine 101: The Wines Of Spain

I recently took a class on the wines of Spain  and was blown away by the quality, variety and value of the wines I tasted. I realized two things: There’s a lot going on in Spain’s  wine industry and, since I’m half  Spanish, I have all the more reason to learn more about the motherland—while looking through a wineglass, of course.

Early Vines

Spain was one of the earliest areas in Europe that was planted with grapes . Back around 2500 B.C., tribes traveling out of Africa established Spain’s first wine regions. The ancient Romans took it to the next level by introducing technology that allowed for more grapes to be crushed, yielding more wine. Cheers to the Romans!

Location, Location, Location

Given Spain’s southerly location, some folks assume that it’s too hot to grow grapes. The secret to Spain’s viticulture success, however, is its altitude. (Did you know that Spain is the second most mountainous county in Europe, behind Switzerland? I didn’t.) Most of Spain’s vineyards are 1,000 feet or more above sea level. That means cooler air for the grapes to thrive in.

Acres of Wine on the Vine

Here’s a pop quiz: Quick, which country has the most land planted with grapes? Nope, not the United States (apparently size does not always matter). The correct answer is Spain, where more than 2.5 million acres are planted with grapes. But because many of those plantings are old vines that yield fewer grapes, the country is only the third largest producer of wine worldwide, behind Italy and France.

The Spanish Sensibility

While there is incredible variety, three elements define the wines of Spain:

1. Spanish winemakers love the grapes that are native to their homeland. You won’t see a ton of Chardonnay and Cabernet Sauvignon grapes used here. Who needs them when there are 87 indigenous Spanish grapes to choose from? The biggie is Tempranillo. This red grape is also commonly known as Tinto Fino, Tinto del Pais and Cencible. Despite its identity issue, it is the most planted red variety in Spain and the key grape used in the production of wines from the Rioja and Ribero del Duero appellations. (You remember that appellations are distinct geographic areas in which grapes are grown, don’t you?)
2. Spanish winemakers also love oak. They typically age Riojas in American oak and wines from Ribero del Duero in French oak. What’s the diff? American oak is a little stronger in flavor and typically imparts vanilla and coconut. French oak, a bit more subtle, typically leaves behind flavors of spice, cedar and cream.
3. Spanish vintners release wines when they are ready to drink, meaning there is no real need to age Spanish wines.

How to Decipher Spanish Wines

There are lots of wine producing regions in Spain, but the main ones are Rioja, Ribero del Duero and Priorat. Rioja produces reds, rosès and whites, whereas Ribera del Duero and Priorat focus on reds.

Here’s how the Spaniards classify their wines (you’ll often find this language on labels):
* Tinto = Table wines with very little oak.
* Crianza = Wines that have been aged at least two years, one in oak and one in the bottle.
* Reserva = Wines that have been aged at least three years, one in oak and two in the bottle.
* Gran Reserva = Wines that come from the best vineyards and are only made in great years. They’re aged at least five years, two in oak and three in the bottle.

Who Cares?

You should, mi amigo, because this rich history and know-how coupled with the sheer volume and variety of grapes means Spain is producing some killer wines at a great price. In fact, Wine Spectator recently gave 90 points to more than 20 Spanish wines priced at $20 or less. You know I’m not a huge fan of their ranking system, but it’s a good way to quickly suss out quality, and Spain is a winner.

Three of my new faves are reds: Vega Sindoa 2011 El Chaparral ($13), Bagante Mencia 2013 ($10) and Villacreces 2013 Pruno ($20). If you are in the Developed Tribe you should give them a try.  Cheers to the homeland!