Why Spanish wine’s more than just Rioja

GIVEN THE sheer brilliance, popularity and ubiquity of Spanish reds – Rioja in particular – it’s not uncommon to think Spain’s winemaking begins and ends there. In fact, it’s a large country of tremendous diversity and innovation – the third largest producer, globally – and its wines reflect this, with hundreds of fantastic fruit-driven reds, chilled-out whites and rosés, and plenty of fine sparkling wines.

The key red grape variety remains tempranillo – the driving force of Rioja in north-central Spain and the region’s most consistently brilliant crop thanks to the mix of Atlantic, Continental and Mediterranean climates with hot summers, cold winters and relatively high rainfall. It’s blended with other varieties, most frequently garnacha, to produce wines deliciously combining ripe fruit and earthy flavours.

But there’s more.Wines made from the albariño grape are unoaked and refreshing with a clean acidity.White Riojas made from a minimum of 51% viura grapes range in style from light, fruity and dry to rich and nutty depending on how long they are aged in oak.Verdejo has put the region of Rueda on the world wine map, where it produces a pale greenish yellow wine with herby citrus notes, with stone fruit flavours like white peach. Cava is defined by law as a “quality sparkling wine produced in a designated region”, made by the traditional method (formerly the Champagne method).About 95% of cava is made in the Penedès region in Catalonia.

All in all, whatever you are looking for, one great thing about Spanish wines is they offer outstanding value for money!