Wine Abroad: Spain

Spain has more land dedicated to viticulture than any country in the world. With more than 50 wine growing regions, it is value that epitomizes Spanish wines, from the delightfully fruit-forward Tempranillo to Albarino, the medium-bodied white wine. The U.S. is the leading importer of Albarino because Chardonnay-loving Americans seem to have a sweet spot for its richness and tropical notes.

The most famous red wine region of Spain is Rioja, which is located between the Atlantic Ocean and the Mediterranean Sea, and where the medium-bodied, cherry-flavored Tempranillo thrives because of the mountain ranges that protect it and a river that provides moisture and microclimates. Unlike Italy or France, the wines of Rioja are classified by the time they have spent aging in wood.

Crianza, which is young and fruit-forward and spends a minimum of one year in oak, averages around $10 and is delightful as an afternoon sipper with Spanish tapas. Reserva wines spend one year in barrel and an additional two years in barrel or bottle. They cost about twice as much and can stand up to a beef and lamb dishes. Finally, it’s the Gran Reserva wines that are serious yet elegant. They age for five years before hitting the market. 

If you seek a more intense wine, head to Ribera del Duero, the wine region north of Madrid and south of Rioja, where the Tempranillo grapes must endure harsher climates and are bigger and bolder as a result. As for that refreshing Albarino, it is grown in the northwestern Galician region of Rias Baixas. Albarino is dry, medium in body and fruit-forward, and has higher acidity than Chardonnay, so it pairs with a wide variety of foods, from seafood and chicken to cheeses.

 A discussion of Spanish whites would not be complete without a nod to Cava, the sparkling wine made in the traditional methode champensoise. It costs a fraction of the price of California sparklers and is just as high in quality.

Suggested producers: Bodegas Muga, Pingus, Martin Codax, Sigura Viudas.