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Rioja and Beyond—Five Spanish Wines To Try Now
Rioja is heralded as the most produced and exported Spanish offering, primarily using the Tempranillo grape and aged in American or French oak. The Gran Reserva (Rioja) is rich, lush, and fruit-forward; it is usually casked in oak for two years. It’s a keeper and complements the flavors of rich meats and fire-roasted tomatoes. Try Latitud 42 Rioja Gran Reserva or Sierra Cantabria Rioja Gran Reserva.
Cava is the Spanish version of champagne, and this sparkling wine differs in more than a few delightful ways—there’s less sweetness, the fruit notes are subtle, there are hints of earthiness (umami flavors), and a slight herbal tone. The bubbles are small and tight, but less than those of champagne and tighter than those of Prosecco. I consider it the perfect bubble constitution. Cava complements bright fruits and light tapas and pairs perfectly with jamón (Spanish Serrano ham) and a slice of Manchego (Spanish sheep’s milk cheese). Try Segura Viudas Brut Heredad Reserva or the very affordable Freixenet Cordon Negro Extra Dry Brut.
Albariño is my favorite Spanish white. I fell in love with this wine while living in the hot, desert climate of Scottsdale, AZ. It is a refreshing, crisp, and barely sweet white. There are notes of peach, apricot, and almond that blend perfectly with the high acidity of the grapefruit-forward flavor. It’s complex with hints of a salty breeze and a lingering mineral finish reminiscent of the slightest effervescence. Albariño is well-suited for all seafood, especially paired with fresh ceviche, and of course the classic Valencian Spanish paella! Two top picks: Val Do Sosego Albariño Rias Baixas or Bágoa do Miño Albariño Rias Baixas.
Monastrell (Mourvèdre) from the region of Murcia is bold with ripe black fruits of plum, boysenberry, and blackberry. The complexity of tannins swirls with the spicy undertones and hint of chocolate. The Jumilla and Yecla areas (both in the Murcia region) are known for stressing the old-vine Monastrell into perfect submission, compliments of the harsh, dry, and rocky terroir. It’s passion for excellence that fuels the continued support of low-yield vines. Try Bodegas Volver Tarima Hill Old Vines Monastrell or Sierra de Enmedio Old Vines Monastrell.
Fino from the Jerez region produces a Spanish sherry that is not to be confused with the syrupy sherry typically used to enhance French onion soup. Sherry is one of the oldest wines ever created. Fino is the palest, dry sherry made from the Palomino grape in Jerez. The wine is aged in wood for a minimum of two years, under a cap of yeast that protects the process of maturation. Further aging (3-5 years) yields a tasting profile of rising yeasty dough, toasted almonds, and herbs. Served cold, before dinner, as an aperitif to stimulate the appetite; pairs nicely with fatty, rich foods. Try Don Benigno Fino Sherry or Osborne Pale Dry Fino Sherry.
Total Wine® normally stocks most of the vineyards mentioned.
