ADVERTISING: Advertorial — A journey through Spanish wine: The history, grapes, regions and pairings

Spain has a long and storied history of winemaking, with archaeological evidence showing grape cultivation and wine production dating back to the Phoenicians in 1100 B.C. The Romans expanded Spanish viticulture substantially, establishing vineyards across the Iberian Peninsula. While Muslim rule in medieval Spain restricted wine production for a time, Spanish wine flourished again in the centuries that followed. Today, Spain is the third largest wine producing country in the world after Italy and France.  

Several grape varietals originated in Spain and are now planted worldwide. Tempranillo, the predominant red grape, thrives in the hot, arid climate of central Spain. It produces medium to full-bodied wines with flavors of cherry, plum, tobacco, and leather. Garnacha (Grenache) also originated in Spain and is now popular across southern France and California. White grapes like Albariño, Verdejo, and Macabeo are also native to Spain and make both still and sparkling wines.

Spain exports value wines like Rioja and Cava as well as iconic reds from Priorat and Ribera del Duero. Rioja red blends, made predominantly from Tempranillo, are Spain’s most recognizable wine. The best Riojas are aged in American oak, developing complex vanilla and spice characters. Cava sparkling wines offer crisp green apple and citrus notes at just a fraction of the price of Champagne. The reds of Priorat and Ribera del Duero command premium prices for their depth, concentration and aging potential.

Wine regions across Spain feature markedly different terroirs, microclimates, and grape varietals. Cool, we climates in Galicia and the Basque country are ideal for white grapes like Albariño and Txakoli. The Duero and Ebro River valleys have hot, dry continental climates that Tempranillo thrives in. Mediterranean zones like Catalonia and Valencia get plenty of sunshine, but also have cooler coastal influences. Even the Spanish islands offer unique conditions, like the volcanic soils of Lanzarote that yield mineral-laced Malvasía wines. These varied terroirs make Spanish wines endlessly interesting!

One fascinating aspect of Spanish wines is the rediscovery and revitalization of heritage grapes and vineyards. Old, low-yielding vines are in areas like Galicia, Catalonia, and the Canary Islands are being championed by a new generation of winemakers. Obscure, local varieties like Mencía, Godello, and Listán Negro are making terroir-driven wines that tell the story of their origins. This revival of nearly lost wine traditions beautifully complements Spain’s more famous regions and grapes.

Spanish wines pair beautifully with the local cuisine. Dry rosados are refreshing with tapas like jamón Ibérico and anchovies. Whites like Verdejo match well with fried seafood like calamari. For heartier dishes like paella, try an easy-drinking red from the south like Monastrell. Grilled meats and savory stews cry out for an aged Rioja Reserva or Ribera del Duero red. The opportunities for food and wine pairing in Spain are limitless! 

With its long history, native grapes, diverse regions, and gastronomic culture, Spain offers an incredible variety of quality wines to explore. We have such a large selection of Spanish wines here at The Dinner Party, in fact, that we've rearranged our shelves to give Spain its own featured area alongside Italy and France. Some of the more popular Spanish wines flying off our shelves are The Spanish Quarter (a lovely Cabernet Sauvignon/Tempranillo blend), our newly released Shaya Verdejo club wine, the Venta Morales Tempranillo, and Larchago Rioja Reserva — all at great price points! Though I've only scratched the surface here, I hope this overview inspires you to further Spanish wine discovery on your next visit. ¡Salud!

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Laura Olson is co-owner of The Dinner Party along with her partner, Joe Petersen. You can also follow us on Facebook at facebook.com/#!/dinnerpartyshop or visit www.thedinnerpartyshop.com.