What wine to drink in Spain

What wine to drink in Spain

“We are going to Spain for a week, what do you recommend to drink from wine there?”

When the number of such questions has accumulated more than 3, it is short not to answer, but it’s a pity for time … such a post appears.

Take your seats, grab a pen and write. We will issue attendances based on our “me gusta”.

What to drink in Spain?


Cava – Cava

Start any trip like we do – with Kava. Directly at the airport (or port – who travels how). A sparkling wine made using the classic method. Until the Spaniards were spanked on the rolls by euro-lawyers, they called it that – Spanish champagne.

Cava is native to Catalonia, Penedès region, but can be produced in many places in Spain – don’t be alarmed. If you get it, try it with the year on the label – there may be a treasure buried there! And Freixenet and Codorniu can be tried inexpensively in Russia.

Kava’s story


Reds from Ribera (Ribera del Duero region)

Few people know, but Tempranillo wines are made not only in Rioja. Here the variety is called differently – Tinto Fino, but it’s still the same Tempranillo. “Delicate and juicy” accompanies almost every red from this region. A new level of understanding and knowledge of Spanish wines. Vega Sicilia is worth something …

Moreover, any cavist (unless you are in the Riohan shop) will immediately settle for you if you ask for his wine from Ribera.

Getting to know Tempranillo

Mencia – Mencía (Bierzo region)

Luxurious, vibrant, fruity-floral reds. Full-bodied, often acidic, soft in tannins. Don’t lose sight of this region and Mencia. Parker does not miss and scatters medals left and right. You can even find a comparison with the Burgundy Grand Cru.

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Yes, these are far from the cheapest reds in Spain, but they are worth it.


Another reason to forget about Rioja and Tempranillo. Dense, concentrated, slightly even sweetish on the tongue wines are made from Garnacha. It can compete with Ribera for the title of the region number 1 for the quality and level of top wines.

Monastrell and Bobal

In France, the Monastrell variety is also known to us under the name Mourvèdre. Not everyone knows, but it is Spain that is considered his homeland. Pay special attention to the Jumilla region.

Bobal is a powerful tannin and generally high acidity wine from the Utiel-Requena region. Bobal is little exported outside Spain. God himself told him to try it there.


Albariño – Albariño

Almost all bottles will bear the name of the region – Rías Baixas. The very west of Spain, the Atlantic coast. The grapes breathe the ocean here. If you want the sea not to leave you, and the peach-lemon salty spray tickles your face, this is your choice.

Godello and Verdejo

Godello is mostly found in the Valdeorras and Bierzo subregions. Wines are often aged on lees and in cask, so if you like complex and multi-layered whites, this is the place for you. Verdejo is an aromatic white wine produced in central Spain, the Rueda region. One of the wine symbols of the region.


Jerez – Jerez (Spanish fortified wine)

The region of production is located to the south of Seville, almost near Gibraltar itself. It can be both dry (Fino) and sweet (Pedro Ximenez) and many others. Manufacturing technologies are very different from each other. At least write a separate post.

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Basic styles: Fino (dry), Manzanilla (a Fino variety from the Sanlúcar de Barrameda region), Amontillado (an oxidized Fino version), Palo Cortado, Oloroso, Pedro Ximénez, Moscatel. In general, one more post is needed here …

It is a crime not to taste Jerez in Spain. It’s all the same … but perhaps you don’t like fortified wines. Then amnesty is forgivable.



Don’t try it. Russia is full of it too: both simple dull, and “nothing of itself” so sweet. Krians, Reserves and just Roble – we’ll talk about them separately sometime. Anyway, see the item “Red from Ribera”.

There are, of course, also island stories: Mallorca, Tenerife, but they are more local in nature, so it is better to get to know them locally.

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