Spanish Wine Basics

Spain is the:

…#1 country in area of vine cultivation in the EU and the world (accounting for 30% of all EU area)

…#2 exporter world-wide (17% of total market) – 60% white varietals (primarily Cava) & 40% red varietals

…#3 largest wine producer in the world (behind France and Italy)

Wine production in Spain (largest regions):

Castilla-La Mancha (47%)

Cataluña (10%)

Extremadura (8%)

Rioja (7%)

Valencia (6.5%)

Most common Spanish varietals (over 600 native varietals; Top 20 = 80% of all production):

White

Airén (used as a base for Brandy)

Pardina

Macabeo (used in Cava production)

Palomino (used in Sherry production)

Red

Tempranillo (aka Tinto Fino, Tinta de Toro, Tinto del Pais, Cencibel, Ull de Llebre, Tinto de Madrid)

Bobal

Garnacha Tinta (aka Grenache)

Monastrell (aka Mourvédre)

Spanish Wine Terminology:

Bodega – “Winery”

Blanco – “White”

Rosado – “Rosé”

Tinto – “Red”

Designations of Age (Minimums):

Spanish Wine Quality Categories:

Table Wines:

Vino de Mesa

Vino de la Tierra

Quality Wines:

D.O. (Denomination of Origin) – currently 68

D.O.Ca (Qualified Denomination of Origin) – currently 2 (Rioja & Priorat)

D.O. de Pago (Single vineyard, highest standards, strict geographical criteria) – currently 10

Print PDF