Depot Download: Spanish Wine 101 with Mo
Buenos dias, Dabblers! Our Wine Buyer Mo just returned from a magical trip with her family to Spain, and her stories about her journey inspired us to celebrate the wines of Spain this week at Dabbler Depot. All week long, when you buy one bottle of Spanish wine, you can take 30% off your purchase of a second!
Curious to learn more about Spanish wine? Check out Mo's primer, which covers everything from Spain's most famous grapes to great Spanish dishes for wine pairings, and more!
Spain's Wine Regions and Styles:
Spain, as a wine producing region, is a lot like Spain as a nation—varied, diverse and geographically distinct. A Tempranillo from Rioja won't taste the same as one from Ribera del Duero or Toro, and regions like Valencia (Bobal) and Bierzo (Mencía) produce grape varieties that aren't really grown anywhere else in the world.
But if we're painting broad strokes, here are the things to keep in mind: Rioja and Ribera del Duero both work with Spain's iconic red grape, Tempranillo, but in different styles. Ribera del Duero tends to be more intensely flavored, fuller-bodied, with more dark fruit flavors. Rioja is more red-fruit dominant with a medium body. In both cases, most wines are fermented in new American oak, imparting vanilla, coconut and baking spice flavors.
Beyond Tempranillo, Spain's Priorat region near Barcelona boasts premium Garnacha (Grenache) blends. Down south, the Sherry Triangle produces fortified wines, and in the Northwest, Spain's best two white varieties, herbaceous Verdejo and light, crisp Albariño, are kings.
How to Read a Spanish Wine's Label:
Photo by Jordan Wipf
A lot of Spanish red wines differentiate themselves from each other based on the appellation-specific guidelines for oak and bottle aging. In Rioja, for example, a color-coded sticker indicates how long a wine has been aged. A light green "joven" sticker indicates a young, fresh wine with no aging requirements, while a navy blue "Gran Reserva" sticker shows that the wine in the bottle has been aged for at least five years, with a minimum of two years in oak and two in the bottle. These are a great indication of wine ageability and quality. A "joven" or "crianza" is great for drinking now. A "reserva" or especially a "gran reserva" may be a great candidate for cellaring and at the very least is a solid option for a premium bottle. Rioja isn't alone in this method of classification. Ribera del Duero also uses a similar system, as do other Spanish appellations.
Spanish Wine-Drinking Culture:
Photo by Jordan Wipf
As throughout much of Europe, drinking in Spain isn't a vice or a bad habit - it's part of the lifestyle. Fixed price "menus del dia" will offer a multi-course meal for 10-15 euro that includes a starter, bread, meal and a dessert, along with a drink, whether that be a bottle of water, a glass of wine or a "caña" (mini) beer.
Eating (and the drinking that goes along with it) is an event. Your waiter may not check in on you five times during your meal (they prefer to leave you to your conversations with your dining companions) but you're also not being shuttled out quickly to clear a table. Sit down, relax, have a bottle (or two) of local vino, and truly enjoy what you're eating and drinking. Meals on the go are less of a cultural phenomenon there—it's about the experience around eating, not the simple act of downing sustenance.
The other major difference between Spanish and American wine-drinking culture is the idea that wine needs to be a special-occasion beverage. Here in the U.S., we tend to buy wine when we're feeling classy: Dinner parties, fancy home-cooked meals, special nights out at a restaurant. In contrast, Spain normalizes wine as a beverage like any other. The table wine that you wash down your jamón or tortilla de patata with may not be life-changing, but it sure is going to complement your meal perfectly. Wine cocktails are also a big part of the country's identity. From Kalimoxtos (red wine and Coke) in Basque country to Tinto de Verano (red wine and citrus soda,) wine isn't just for drinking on its own.
Great Spanish Cuisine to Enjoy with Wine:
Charcuterie and cheese plates are universal. Sub out your salami or prosciutto for Jamón Ibérico de Bellota (cured ham made from black-hoofed, free-ranging pigs raised entirely on acorns) and add some Manchego, Idiazabal, and Queso de Cabra. Or, have a tapas night. Patatas Bravas, pan-fried potatoes in a spicy paprika sauce and (depending on the region) aioli, tortilla de patata (Spain's answer to the frittata), croquetas with salt cod, jamon or spinach and cheese, or Pulpo a Gallega (Galicia's iconic octopus dish.)
If you're feeling particularly ambitious, invest in a good paella pan and some authentic paella rice. Native to the region of Valencia on the Mediterranean coast, paella has become synonymous with the entire country. My favorite is paella de mariscos, with shrimp, squid, mussels, and whatever else looks good at the seafood counter. But it's just as easily modified for vegetarian or meat-eating palates. Just remember: the socarrat, the charred part of the paella from the edges of the paella pan, is not only delicious, it's a sign of a paella cooked correctly!
Spanish Bottles to try at Dabbler Depot:
Photo by Jordan Wipf
For the true tour of the country and its varied wine portfolio, I'd recommend the following lineup:
Ribera del Duero:Viña Sastre Ribera del Duero Reserva
Rioja:Viña Tondonia Reserva
Priorat: Black Slate Gratallops
Rias Baixas:Granbazan Albariño
Basque Country:Ameztoi Getariako Txakolina
