Spain

Crianza, Reserva, Gran Reserva measure aging time, not quality.

These words tell you how long the wine rested in oak and bottle before release. A top producer's wine with no aging word at all can outclass a mass-market Gran Reserva - read the producer first, the aging term second.

These words tell you how long the wine rested in oak and bottle before release. A top producer's wine with no aging word at all can outclass a mass-market Gran Reserva - read the producer first, the aging term second.

Look past Rioja and Ribera: Bierzo, Montsant, Garnacha, Monastrell over-deliver.

The famous names carry a price premium. Mencía from Bierzo, Garnacha from Aragón or Gredos, Monastrell from the south-east and Montsant reds often give more character for less money - the best everyday buys in the country.

The famous names carry a price premium. Mencía from Bierzo, Garnacha from Aragón or Gredos, Monastrell from the south-east and Montsant reds often give more character for less money - the best everyday buys in the country.

Order a chilled Fino or Manzanilla with tapas - Spain's great bargain.

Bone-dry, salty and nutty, these pale Sherries are made for jamón, olives, almonds and fried fish. They cost little, so treat them like a white wine: drink them cold and fresh, never from a bottle that has sat open for weeks.

Bone-dry, salty and nutty, these pale Sherries are made for jamón, olives, almonds and fried fish. They cost little, so treat them like a white wine: drink them cold and fresh, never from a bottle that has sat open for weeks.

Celebrating? Pick a long-aged Cava Gran Reserva instead of imported Champagne.

Spain's top traditional-method sparkling - Cava Gran Reserva, single-site Paraje Calificado, or Penedès growers bottling as Corpinnat - gives toasty depth at a fraction of the Champagne price, and it is the local way to toast.

Spain's top traditional-method sparkling - Cava Gran Reserva, single-site Paraje Calificado, or Penedès growers bottling as Corpinnat - gives toasty depth at a fraction of the Champagne price, and it is the local way to toast.

Upper Ebro: Rioja and Navarra - Spain's classic oak-aged Tempranillo heartland.

Along the Ebro river in the north, Rioja makes Tempranillo-led reds from bright young wines to savoury, long-aged Gran Reservas, plus nutty aged whites. Neighbouring Navarra is known for Garnacha rosado and good-value reds; the Basque coast adds tangy Txakoli whites.

Along the Ebro river in the north, Rioja makes Tempranillo-led reds from bright young wines to savoury, long-aged Gran Reservas, plus nutty aged whites. Neighbouring Navarra is known for Garnacha rosado and good-value reds; the Basque coast adds tangy Txakoli whites.

Rioja · Navarra · País Vasco

Style: Tempranillo blends from fresh to long-aged; Garnacha rosado; crisp Txakoli

Look for: Rioja Crianza / Reserva / Gran Reserva, Rioja white, Navarra rosado, Txakoli

Rioja guide

Duero Valley: powerful Ribera and Toro reds, crisp Rueda Verdejo.

High, dry plateau country in Castilla y León. Ribera del Duero gives dark, firm Tempranillo (here called Tinto Fino) with fine acidity from altitude; Toro is riper and bolder still; Rueda makes zesty Verdejo whites that fill Spanish bar fridges.

High, dry plateau country in Castilla y León. Ribera del Duero gives dark, firm Tempranillo (here called Tinto Fino) with fine acidity from altitude; Toro is riper and bolder still; Rueda makes zesty Verdejo whites that fill Spanish bar fridges.

Ribera del Duero · Toro · Rueda · Cigales · VT Castilla y León

Style: Concentrated, structured Tempranillo; fresh Verdejo

Look for: Ribera del Duero tinto, Toro, Rueda Verdejo

Ribera del Duero guide

Catalunya: Cava country, plus Priorat's slate-grown Garnacha and Cariñena.

Penedès, west of Barcelona, is the home of Cava and other traditional-method sparkling. Inland, Priorat's steep black-slate slopes give intense, mineral reds; Montsant around it makes a similar style for less. Terra Alta is the place for Garnacha Blanca.

Penedès, west of Barcelona, is the home of Cava and other traditional-method sparkling. Inland, Priorat's steep black-slate slopes give intense, mineral reds; Montsant around it makes a similar style for less. Terra Alta is the place for Garnacha Blanca.

Penedès · Cava · Priorat · Montsant · Terra Alta · Empordà · Costers del Segre

Style: Traditional-method sparkling; intense old-vine reds; Mediterranean whites

Look for: Cava, Corpinnat / Clàssic Penedès, Priorat, Montsant, Terra Alta Garnacha Blanca

Priorat and Montsant guide

Green Spain: Albariño, Godello and fragrant Mencía from the Atlantic north-west.

Cool, rainy Galicia and neighbouring Bierzo. Rías Baixas makes saline, peachy Albariño for seafood; Valdeorras gives textured Godello; Ribeira Sacra and Bierzo grow perfumed, fresh Mencía on steep slate and granite - the most exciting new-wave reds in Spain.

Cool, rainy Galicia and neighbouring Bierzo. Rías Baixas makes saline, peachy Albariño for seafood; Valdeorras gives textured Godello; Ribeira Sacra and Bierzo grow perfumed, fresh Mencía on steep slate and granite - the most exciting new-wave reds in Spain.

Rías Baixas · Ribeiro · Ribeira Sacra · Valdeorras · Monterrei · Bierzo

Style: Crisp, saline whites; light-to-medium perfumed reds

Look for: Rías Baixas Albariño, Valdeorras Godello, Bierzo Mencía, Ribeira Sacra Mencía

Central Spain: huge La Mancha for everyday value, Gredos for fine Garnacha.

The hot central plateau around Madrid makes much of Spain's everyday wine, especially in La Mancha and Valdepeñas, with honest, inexpensive Tempranillo. In the Sierra de Gredos mountains west of Madrid, old-vine Garnacha makes delicate, high-altitude reds prized by sommeliers.

The hot central plateau around Madrid makes much of Spain's everyday wine, especially in La Mancha and Valdepeñas, with honest, inexpensive Tempranillo. In the Sierra de Gredos mountains west of Madrid, old-vine Garnacha makes delicate, high-altitude reds prized by sommeliers.

La Mancha · Valdepeñas · Vinos de Madrid · Méntrida · Sierra de Gredos

Style: Inexpensive Tempranillo and whites; fine mountain Garnacha

Look for: La Mancha / Valdepeñas tinto, Gredos Garnacha

Levante: ripe Monastrell from Jumilla and Alicante, Bobal from Utiel-Requena.

The warm south-east coast and its hinterland. Monastrell makes dark, plummy, peppery reds from old bush vines in Jumilla, Yecla and Alicante; Bobal gives juicy, earthy reds inland from Valencia; sweet Moscatel is the local dessert wine.

The warm south-east coast and its hinterland. Monastrell makes dark, plummy, peppery reds from old bush vines in Jumilla, Yecla and Alicante; Bobal gives juicy, earthy reds inland from Valencia; sweet Moscatel is the local dessert wine.

Jumilla · Yecla · Alicante · Valencia · Utiel-Requena · Manchuela

Style: Ripe, generous reds; sweet Moscatel

Look for: Jumilla Monastrell, Alicante Monastrell / Fondillón, Utiel-Requena Bobal, Moscatel de Valencia

Andalucía: Sherry from Jerez, plus Montilla-Moriles and sweet Málaga.

In the hot south, the chalky white soils around Jerez, Sanlúcar and El Puerto de Santa María give Sherry, from bone-dry Fino and Manzanilla to sweet PX. Montilla-Moriles near Córdoba makes similar wines and much of the PX; Málaga is known for sweet Moscatel.

In the hot south, the chalky white soils around Jerez, Sanlúcar and El Puerto de Santa María give Sherry, from bone-dry Fino and Manzanilla to sweet PX. Montilla-Moriles near Córdoba makes similar wines and much of the PX; Málaga is known for sweet Moscatel.

Jerez-Xérès-Sherry · Manzanilla-Sanlúcar de Barrameda · Montilla-Moriles · Málaga

Style: Fortified and naturally strong wines, dry to very sweet

Look for: Fino, Manzanilla, Amontillado, Oloroso, Pedro Ximénez, Málaga Moscatel

Jerez (Sherry) guide

Islands: volcanic Canary Islands wines and Mallorca's local grapes.

On the Canaries, vines grow in black volcanic soil and give smoky, fresh Listán Negro reds and Listán Blanco whites with a cult following. Mallorca and the Balearics make sunny reds from local grapes alongside international ones.

On the Canaries, vines grow in black volcanic soil and give smoky, fresh Listán Negro reds and Listán Blanco whites with a cult following. Mallorca and the Balearics make sunny reds from local grapes alongside international ones.

Tenerife · Lanzarote · La Palma · Mallorca

Style: Volcanic, smoky, fresh reds and whites

Look for: Tenerife Listán Negro, Listán Blanco, Malvasía (Lanzarote)

Read region, then producer, then the aging word.

Find the DO name first (Rioja, Ribera del Duero, Rías Baixas), then the bodega, then terms like Crianza or Reserva and the cosecha (vintage). Tinto is red, blanco white, rosado rosé.

Find the DO name first (Rioja, Ribera del Duero, Rías Baixas), then the bodega, then terms like Crianza or Reserva and the cosecha (vintage). Tinto is red, blanco white, rosado rosé.

Tip: Order of reading: region, producer, aging term, vintage

The back label (contraetiqueta) proves the DO and aging category.

DO wines carry a numbered back label or seal from the regional council. In Rioja and other DOs it also shows the aging category, so it is the quickest check that 'Reserva' is official.

DO wines carry a numbered back label or seal from the regional council. In Rioja and other DOs it also shows the aging category, so it is the quickest check that 'Reserva' is official.

Tip: Turn the bottle round: the council seal is the real proof of tier

No aging term on a pricey bottle? Often a modern, site-driven wine.

Many ambitious producers skip Crianza or Reserva and label by place instead (village or single vineyard) or just by brand. On an expensive bottle from a good house, a missing term signals a modern style, not a cheap Joven.

Many ambitious producers skip Crianza or Reserva and label by place instead (village or single vineyard) or just by brand. On an expensive bottle from a good house, a missing term signals a modern style, not a cheap Joven.

Tip: Price and producer tell you more than the aging word

Tinto Fino, Tinta del País, Tinta de Toro, Cencibel all mean Tempranillo.

Spanish grapes change names by region. Tempranillo is Tinto Fino or Tinta del País in Ribera, Tinta de Toro in Toro, Cencibel in La Mancha and Ull de Llebre in Catalunya. Garnatxa is Garnacha; Mazuelo and Samsó are Cariñena.

Spanish grapes change names by region. Tempranillo is Tinto Fino or Tinta del País in Ribera, Tinta de Toro in Toro, Cencibel in La Mancha and Ull de Llebre in Catalunya. Garnatxa is Garnacha; Mazuelo and Samsó are Cariñena.

Tip: If a grape name looks new, it may be an old friend

For fresh styles, buy the youngest vintage or bottling.

Joven reds, rosados, Albariño, Verdejo and especially Fino and Manzanilla are best young. Pick the latest cosecha, and on Sherry check for a bottling date - fresher is better.

Joven reds, rosados, Albariño, Verdejo and especially Fino and Manzanilla are best young. Pick the latest cosecha, and on Sherry check for a bottling date - fresher is better.

Tip: Young wines: newest vintage; aged wines: the label already did the waiting

Vino de Pago: a single estate with its own appellation.

The top rung on paper: one estate, its own vineyards, wine made and bottled on site, recognised for a distinctive character. The idea took off in La Mancha; fine wines, but the name alone does not outrank a great DO producer.

The top rung on paper: one estate, its own vineyards, wine made and bottled on site, recognised for a distinctive character. The idea took off in La Mancha; fine wines, but the name alone does not outrank a great DO producer.

Single-estate protected designation

Spot it: 'Vino de Pago' or 'DO Pago' plus the estate name on the label

DOCa / DOQ: the elite tier - only Rioja and Priorat.

A long-established DO with stricter controls earns 'Calificada' (Qualified). Only two regions hold it: Rioja (DOCa) and Priorat (DOQ, the Catalan form).

A long-established DO with stricter controls earns 'Calificada' (Qualified). Only two regions hold it: Rioja (DOCa) and Priorat (DOQ, the Catalan form).

Denominación de Origen Calificada - top regional tier

Spot it: 'Denominación de Origen Calificada' (Rioja) or 'Denominació d'Origen Qualificada' (Priorat)

DO: the main quality tier - a named region with its own rules.

Most good Spanish wine is DO: Ribera del Duero, Rías Baixas, Bierzo, Jerez, Cava and dozens more. Each has a regulating council that sets grapes and aging rules and certifies the wine. It promises origin, not greatness.

Most good Spanish wine is DO: Ribera del Duero, Rías Baixas, Bierzo, Jerez, Cava and dozens more. Each has a regulating council that sets grapes and aging rules and certifies the wine. It promises origin, not greatness.

Denominación de Origen - protected regional appellation

Spot it: 'Denominación de Origen' plus the region; council back label (contraetiqueta)

Vino de la Tierra (IGP): broad regional wine, looser rules - sometimes excellent.

Wider areas such as Castilla y León or Castilla with more freedom over grapes and blending. Some ambitious estates use it on purpose to work outside DO rules, so judge it by the producer.

Wider areas such as Castilla y León or Castilla with more freedom over grapes and blending. Some ambitious estates use it on purpose to work outside DO rules, so judge it by the producer.

Regional wine with flexible rules

Spot it: 'Vino de la Tierra de...' or 'IGP' plus a broad region name

Vino: no region named - basic everyday wine.

The entry tier, once called 'vino de mesa'. Fine for sangria or tinto de verano; rarely worth taking home, except from a few rebel producers who opt out of all rules.

The entry tier, once called 'vino de mesa'. Fine for sangria or tinto de verano; rarely worth taking home, except from a few rebel producers who opt out of all rules.

Wine without a geographic indication

Spot it: No DO, DOCa or Vino de la Tierra on the label

Joven: young wine, little or no oak - fresh and fruity.

Released soon after harvest and meant for drinking within a year or two. Joven Tempranillo is juicy and strawberry-scented; a bottle with no aging word is usually in this camp.

Released soon after harvest and meant for drinking within a year or two. Joven Tempranillo is juicy and strawberry-scented; a bottle with no aging word is usually in this camp.

Young, unaged or briefly aged wine

Watch out: Buy the most recent vintage - it doesn't improve

Roble or Barrica: a short spell in oak - fruity with a hint of vanilla.

A step between Joven and Crianza: fresh fruit with a light toasty touch. Good value by the glass in tapas bars.

A step between Joven and Crianza: fresh fruit with a light toasty touch. Good value by the glass in tapas bars.

Briefly oak-aged

Watch out: Not a regulated aging tier in most regions - a style cue only

Crianza: the first aged tier - fruit plus gentle oak, ready to drink.

Aged in oak and bottle for a couple of years before release. Usually the best-value aged wine on a list: soft, spicy, easy with food.

Aged in oak and bottle for a couple of years before release. Usually the best-value aged wine on a list: soft, spicy, easy with food.

Aged a short time in oak and bottle before release

Watch out: Rioja and Ribera ask for more oak time than the national minimum - style varies by region

Reserva: longer aging, more savoury and smooth - often the sweet spot.

Aged longer in oak and bottle than Crianza, usually from better fruit. Expect softer tannins, dried-fruit and leather notes. From a good house, Rioja Reserva is one of the best-value classics in Europe.

Aged longer in oak and bottle than Crianza, usually from better fruit. Expect softer tannins, dried-fruit and leather notes. From a good house, Rioja Reserva is one of the best-value classics in Europe.

Longer-aged wine, released ready to drink

Watch out: Spanish Reserva is a real aging promise - unlike Portuguese or New World 'Reserve'

Gran Reserva: the longest-aged, released years after harvest.

Made only in good years, from the producer's best lots, and held back in barrel and bottle until mellow. Expect pale brick colour, leather, tobacco and dried cherry - Spain's classic special-occasion bottle.

Made only in good years, from the producer's best lots, and held back in barrel and bottle until mellow. Expect pale brick colour, leather, tobacco and dried cherry - Spain's classic special-occasion bottle.

Longest-aged tier, top years only

Watch out: Traditional ones taste mature on release; white and rosé Gran Reservas are rare

Vino de Zona / Vino de Pueblo: wine from one sub-zone or village.

Newer origin labels, led by Rioja, name a sub-zone (Rioja Alta, Alavesa, Oriental) or a single village. They tell you where the grapes grew, independently of how long the wine was aged.

Newer origin labels, led by Rioja, name a sub-zone (Rioja Alta, Alavesa, Oriental) or a single village. They tell you where the grapes grew, independently of how long the wine was aged.

Sub-zone or village wine

Watch out: A place label can sit alongside an aging term, or replace it

Viñedo Singular, Vino de Paraje, Vi de Finca: single-vineyard wines.

Spain's terroir labels for one named site. Rioja uses Viñedo Singular, Bierzo and others Vino de Paraje, Priorat Vi de Paratge and Vi de Finca, with Gran Vinya Classificada at the very top.

For decades Spanish labels talked about time in barrel; the new single-site terms talk about place, in a Burgundy-style pyramid of region, village and vineyard. In Rioja, a Viñedo Singular must be an officially recognised plot of old, hand-harvested vines whose wine passes a demanding tasting before release. Bierzo has Vinos de Villa (village) and Vinos de Paraje (named site), and Priorat has Vi de Vila, Vi de Paratge and Vi de Finca, crowned by Gran Vinya Classificada for a handful of historic vineyards such as Álvaro Palacios' L'Ermita. Cava has its own Paraje Calificado for single-plot sparkling. In practice these words flag a producer's most site-driven, usually priciest bottlings - the ones collectors seek out. The wines are often less oaky and more transparent than a classic Gran Reserva, so expect freshness and minerality rather than vanilla. Not every top estate applies, so absence of the term says nothing.

Single named vineyard

Watch out: Names differ by region; the label term is optional, so great single-site wines may not use it

Cava de Guarda vs Guarda Superior: everyday Cava vs long-aged, vintage Cava.

Standard Cava (de Guarda) is fresh and fruity. Guarda Superior covers Reserva and Gran Reserva: longer on the lees, vintage-dated and from registered older vineyards, so richer, toastier and more complex.

Standard Cava (de Guarda) is fresh and fruity. Guarda Superior covers Reserva and Gran Reserva: longer on the lees, vintage-dated and from registered older vineyards, so richer, toastier and more complex.

Cava aging and quality ladder

Watch out: Gran Reserva Cava is the step that rivals Champagne; basic Cava is a party wine

Cava de Paraje Calificado: single-plot, longest-aged Cava - the top tier.

A small group of sites earns this name: one vineyard, very long lees aging, a vintage on the label. Expect depth and finesse at a premium price.

Cava reorganised its categories in the early 2020s to separate everyday fizz from serious, long-aged wine. At the top, Cava de Paraje Calificado is reserved for individually recognised plots, made from that site alone, aged longest of any Cava on the lees and always vintage-dated. The longer the wine rests on its yeast, the more it gains bready, nutty, creamy character, so these bottles sit stylistically closer to vintage Champagne than to party Cava. The Guarda Superior tier below it is also tied to registered, older vineyards with organic farming, which pushes up both quality and price. Production of Paraje wines is small and spread across a handful of established houses in Penedès. For a celebration bottle bought in Spain, this is the local answer to prestige Champagne - and a good gift, since it is still unfamiliar to many drinkers abroad.

Single-site, long-aged Cava

Watch out: Small production; look for it in specialist shops rather than supermarkets

Brut Nature driest, then Brut; Seco, Semiseco and Dulce are sweet.

Sparkling wine states its sweetness. Brut Nature and Extra Brut are bone dry, Brut is dry. Seco sounds dry but tastes noticeably sweet, Semiseco sweeter, Dulce sweet.

Sparkling wine states its sweetness. Brut Nature and Extra Brut are bone dry, Brut is dry. Seco sounds dry but tastes noticeably sweet, Semiseco sweeter, Dulce sweet.

Sparkling sweetness scale

Watch out: On bubbly, 'Seco' is sweeter than Brut

Sherry runs from dry Fino and Manzanilla to sweet PX.

Fino and Manzanilla are pale, bone-dry and tangy. Amontillado is amber and nutty, Oloroso dark, rich and still dry. Pedro Ximénez (PX) is treacle-sweet; 'Cream' and 'Medium' are sweetened blends.

Fino and Manzanilla are pale, bone-dry and tangy. Amontillado is amber and nutty, Oloroso dark, rich and still dry. Pedro Ximénez (PX) is treacle-sweet; 'Cream' and 'Medium' are sweetened blends.

Main Sherry styles, light to dark

Watch out: Amontillado, Oloroso and Palo Cortado are dry - sweet versions say Medium or Cream

VOS and VORS: certified very old Sherry; 'en rama': barely filtered Fino.

VOS and VORS seals mark tested, very old blends of Amontillado, Oloroso, Palo Cortado or PX - the most complex Sherries made. En rama bottlings are drawn straight from the cask for a fuller, wilder taste.

Sherry ages in a solera, a system of barrels in which younger wine tops up older, so most bottles carry no vintage. Age statements fill the gap. Twelve- and fifteen-year labels describe the average age of a whole solera, while VOS (Very Old Sherry) and VORS (Very Old Rare Sherry) are batch-tested by the regulator for much greater average age - available only for Amontillado, Palo Cortado, Oloroso and PX. These wines are intense, concentrated and can be almost salty-sharp, made for slow sipping with cheese, nuts or after dinner, and a small glass goes a long way. At the other end, en rama ('raw') means a Fino or Manzanilla bottled with minimal clarification or filtration, keeping more of the yeasty, saline character of the cask. En rama releases are often seasonal; drink them fresh. Palo Cortado, a rare in-between style with an Amontillado nose and Oloroso body, is almost always a quality bottle.

Sherry age seals and specialist styles

Watch out: Fino and Manzanilla never get age seals; for them, freshness is the goal

Corpinnat and Clàssic Penedès: grower-focused Catalan sparkling outside the Cava name.

Some leading Penedès producers left Cava to label their traditional-method sparkling under these names, with fully organic grapes and longer aging on the lees; Corpinnat members must also make their own base wine. Treat them as top-tier Catalan fizz.

Some leading Penedès producers left Cava to label their traditional-method sparkling under these names, with fully organic grapes and longer aging on the lees; Corpinnat members must also make their own base wine. Treat them as top-tier Catalan fizz.

Premium Penedès sparkling labels outside Cava

Watch out: Not on the label as 'Cava' - don't overlook them on the shelf

Viñas viejas / cepas viejas: old vines - concentration and depth.

Old bush vines, common across Spain, give small crops of intense grapes. The phrase is a producer's claim, not a regulated term, but on Garnacha, Monastrell or Mencía it often marks the best bottling.

Old bush vines, common across Spain, give small crops of intense grapes. The phrase is a producer's claim, not a regulated term, but on Garnacha, Monastrell or Mencía it often marks the best bottling.

Old vines

Watch out: Unregulated - trust the producer more than the words

Tempranillo: Spain's signature red - cherry, plum, leather and vanilla with oak.

Medium-to-full body with red cherry and plum; oak adds vanilla, coconut or spice and age brings leather and tobacco. Silky and savoury in Rioja, darker and firmer in Ribera del Duero, powerful in Toro.

Medium-to-full body with red cherry and plum; oak adds vanilla, coconut or spice and age brings leather and tobacco. Silky and savoury in Rioja, darker and firmer in Ribera del Duero, powerful in Toro.

red

Tastes like: Red cherry, plum, leather, tobacco; vanilla and spice from oak

Where it shines: Rioja, Ribera del Duero, Toro

Order: A Rioja Reserva from a classic house with roast lamb

Garnacha: ripe strawberry and spice - from juicy rosado to mineral Priorat.

Generous red fruit, warmth and soft tannin. Old vines in Aragón give rich value reds, Priorat dark and mineral ones, and the Gredos mountains fine, floral, almost Pinot-like wines.

Generous red fruit, warmth and soft tannin. Old vines in Aragón give rich value reds, Priorat dark and mineral ones, and the Gredos mountains fine, floral, almost Pinot-like wines.

red

Tastes like: Strawberry, raspberry, white pepper, herbs; warm and soft

Where it shines: Priorat, Montsant, Campo de Borja, Calatayud, Navarra, Sierra de Gredos

Order: An old-vine Garnacha from Aragón as a weeknight bargain, or a Gredos Garnacha for finesse

Monastrell: dark, meaty, peppery red of the hot south-east.

Thick-skinned and late-ripening, it gives blackberry, plum, pepper and a gamey edge, with firm tannin. Known as Mourvèdre in France; old bush vines in Jumilla and Alicante make the best.

Thick-skinned and late-ripening, it gives blackberry, plum, pepper and a gamey edge, with firm tannin. Known as Mourvèdre in France; old bush vines in Jumilla and Alicante make the best.

red

Tastes like: Blackberry, plum, black pepper, meaty, firm tannin

Where it shines: Jumilla, Yecla, Alicante

Order: A Jumilla Monastrell with grilled meat or a hearty rice dish

Mencía: fragrant, fresh red of the north-west - violets and red berries.

Medium-bodied, perfumed and peppery with fresh acidity and fine tannin; from steep slate slopes it gains mineral depth. Unoaked versions are bright; old-vine, barrel-aged ones are serious.

Medium-bodied, perfumed and peppery with fresh acidity and fine tannin; from steep slate slopes it gains mineral depth. Unoaked versions are bright; old-vine, barrel-aged ones are serious.

red

Tastes like: Red cherry, violet, pepper, mineral

Where it shines: Bierzo, Ribeira Sacra, Valdeorras

Order: A Bierzo Mencía with octopus, roast chicken or pork

Cariñena (Mazuelo, Samsó): high acid, tannin and colour - Priorat's backbone.

On its own it can be rustic, but old vines give dark fruit, freshness and grip; it partners Garnacha in Priorat and adds structure to Rioja blends.

On its own it can be rustic, but old vines give dark fruit, freshness and grip; it partners Garnacha in Priorat and adds structure to Rioja blends.

red

Tastes like: Black cherry, bramble, herbs; high acid and tannin

Where it shines: Priorat, Montsant, Empordà, Rioja (as Mazuelo)

Order: A Priorat or Montsant blend where old-vine Cariñena leads

Graciano: small-share Rioja grape that adds colour, acid and aging power.

Hard to grow and low-yielding, so it's mostly a seasoning in Rioja blends; varietal bottlings are deep, floral and tangy.

Hard to grow and low-yielding, so it's mostly a seasoning in Rioja blends; varietal bottlings are deep, floral and tangy.

red

Tastes like: Black fruit, violets, herbs, bright acidity

Where it shines: Rioja, Navarra

Order: A varietal Graciano if you spot one in Rioja - a rare treat

Bobal: juicy, earthy red from inland Valencia - value and character.

Deep-coloured with dark berry fruit, good acidity and grip. Once bulk wine, it is now made in fresh, fruit-forward styles by quality-minded producers.

Deep-coloured with dark berry fruit, good acidity and grip. Once bulk wine, it is now made in fresh, fruit-forward styles by quality-minded producers.

red

Tastes like: Blackberry, earthy, fresh acidity, structured

Where it shines: Utiel-Requena, Manchuela

Order: A Utiel-Requena Bobal with paella valenciana or grilled meat

Albariño: peachy, saline, aromatic white - made for seafood.

Crisp and fragrant with peach, citrus and a salty tang from Atlantic Galicia. Mostly unoaked; lees-aged versions are rounder and age well.

Crisp and fragrant with peach, citrus and a salty tang from Atlantic Galicia. Mostly unoaked; lees-aged versions are rounder and age well.

white

Tastes like: Peach, lemon, apricot, saline, fresh acidity

Where it shines: Rías Baixas

Order: A Rías Baixas Albariño with pulpo, mussels or grilled fish

Verdejo: zesty, herbal white - Spain's go-to bar white.

Citrus, fennel and a slightly bitter almond finish, crisp and refreshing. Most is unoaked from Rueda; some richer barrel-fermented or lees-aged versions exist.

Citrus, fennel and a slightly bitter almond finish, crisp and refreshing. Most is unoaked from Rueda; some richer barrel-fermented or lees-aged versions exist.

white

Tastes like: Lime, grapefruit, fennel, bitter almond

Where it shines: Rueda

Order: 'Un verdejo' with tapas when you want a crisp white anywhere in Spain

Godello: textured, mineral white - Spain's answer to fine Chardonnay.

Pear, citrus and stony minerality with more body than Albariño; lees aging or oak makes it creamy and age-worthy.

Pear, citrus and stony minerality with more body than Albariño; lees aging or oak makes it creamy and age-worthy.

white

Tastes like: Pear, lemon, mineral, creamy with lees

Where it shines: Valdeorras, Bierzo, Ribeira Sacra

Order: A Valdeorras Godello with roast chicken, white fish or cheese

Viura / Macabeo: Rioja's white grape and a pillar of Cava.

Fairly neutral and fresh when young; long barrel aging turns it nutty and complex in traditional white Rioja. In Catalunya, as Macabeo, it brings freshness to Cava.

Fairly neutral and fresh when young; long barrel aging turns it nutty and complex in traditional white Rioja. In Catalunya, as Macabeo, it brings freshness to Cava.

white

Tastes like: Green apple, lemon, floral; nutty with oak age

Where it shines: Rioja, Penedès / Cava

Order: An aged white Rioja for something different with fish or mushrooms

Xarel·lo: Cava's backbone grape - body, herbs and aging power.

Gives Cava structure and earthy, herbal notes; old-vine still wines and skin-contact or natural versions are a growing Catalan speciality.

Gives Cava structure and earthy, herbal notes; old-vine still wines and skin-contact or natural versions are a growing Catalan speciality.

white

Tastes like: Lemon, fennel, herbs, earthy

Where it shines: Penedès (Cava, Corpinnat, still whites)

Order: A still Penedès Xarel·lo or a Xarel·lo-led long-aged sparkling

Palomino: neutral white that becomes every dry Sherry.

Low in acid and flavour on its own, which is exactly why it works: aging under flor or in contact with air gives Fino, Manzanilla, Amontillado and Oloroso their character. Some growers now make still, unfortified Palomino too.

Low in acid and flavour on its own, which is exactly why it works: aging under flor or in contact with air gives Fino, Manzanilla, Amontillado and Oloroso their character. Some growers now make still, unfortified Palomino too.

white

Tastes like: Neutral; under flor - almond, bread, salt

Where it shines: Jerez, Sanlúcar, El Puerto de Santa María

Order: A Manzanilla from Sanlúcar with fried fish

Pedro Ximénez (PX): sun-dried grapes, treacle-sweet - raisins, figs, coffee.

Grapes are dried in the sun before pressing, giving an almost syrupy dessert wine with dried fig, raisin, coffee and liquorice. Mostly grown in Montilla-Moriles; aged in Jerez and Montilla.

Grapes are dried in the sun before pressing, giving an almost syrupy dessert wine with dried fig, raisin, coffee and liquorice. Mostly grown in Montilla-Moriles; aged in Jerez and Montilla.

white

Tastes like: Raisin, fig, molasses, coffee, liquorice

Where it shines: Montilla-Moriles, Jerez

Order: A small glass of PX poured over vanilla ice cream, or with blue cheese

In tapas bars, order wine by the glass and move on.

Bar-hopping is the point: a glass and a tapa or two, then the next bar. Glasses are cheap, and in some places a small free bite arrives with your drink.

Bar-hopping is the point: a glass and a tapa or two, then the next bar. Glasses are cheap, and in some places a small free bite arrives with your drink.

Tip: 'Una copa de tinto, por favor' = a glass of red, please

Order by region and style: 'un Rioja crianza', 'un Ribera', 'un verdejo'.

Spanish bars and lists are organised around DOs and aging terms. Naming a region plus Joven, Roble or Crianza gets you exactly the style you want.

Spanish bars and lists are organised around DOs and aging terms. Naming a region plus Joven, Roble or Crianza gets you exactly the style you want.

Tip: Joven or Roble for light tapas, Crianza or Reserva with meat

Menú del día: weekday set lunch, often with bread and wine or water.

A fixed-price lunch of starter, main and dessert or coffee, usually served on weekdays. The included wine is a simple house red - honest and local, part of the deal.

A fixed-price lunch of starter, main and dessert or coffee, usually served on weekdays. The included wine is a simple house red - honest and local, part of the deal.

Tip: Ask for 'el vino de la casa' - tinto or blanco

Fino and Manzanilla belong with ham, olives and fried fish.

Serve them well chilled, in a proper wine glass. A half bottle shared at the table is the classic move in Andalucía; finish the bottle soon, as fresh styles fade once opened.

Serve them well chilled, in a proper wine glass. A half bottle shared at the table is the classic move in Andalucía; finish the bottle soon, as fresh styles fade once opened.

Tip: With salty or fried tapas, Fino beats any white

Best value on a list: look beyond Rioja and Ribera.

Mencía from Bierzo, Montsant, Rías Baixas Albariño, old-vine Garnacha and Monastrell usually cost less than the famous names for comparable quality - and often match the food better.

Mencía from Bierzo, Montsant, Rías Baixas Albariño, old-vine Garnacha and Monastrell usually cost less than the famous names for comparable quality - and often match the food better.

Tip: Ask the staff for a local wine they like - regional pride runs deep

Dinner starts late, around 9-10 pm; tipping is optional.

Lunch runs roughly 1-3 pm, dinner from about 9 pm, and kitchens often close in between - tapas bars fill the gap. Service is not expected as a tip; rounding up or leaving a little for good service is enough.

Lunch runs roughly 1-3 pm, dinner from about 9 pm, and kitchens often close in between - tapas bars fill the gap. Service is not expected as a tip; rounding up or leaving a little for good service is enough.

Tip: Book dinner for 9 pm or later to eat with locals

Vinoteca: a specialist wine shop - best for advice and small producers.

Independent shops carry far more variety than supermarkets, often with tastings or wines by the glass, and staff will match a bottle to your taste and budget. Big names such as Lavinia in Madrid stock thousands of labels.

Independent shops carry far more variety than supermarkets, often with tastings or wines by the glass, and staff will match a bottle to your taste and budget. Big names such as Lavinia in Madrid stock thousands of labels.

Tip: Tell them your budget and what you like; ask to taste

El Corte Inglés gourmet floors: wide range, easy for gifts.

The department store's gourmet sections hold hundreds of Spanish and international wines alongside ham, cheese and other food gifts - a reliable one-stop shop in major cities.

The department store's gourmet sections hold hundreds of Spanish and international wines alongside ham, cheese and other food gifts - a reliable one-stop shop in major cities.

Tip: Good for a last-minute gift bottle and Sherry with an age statement

Supermarkets: fine for Cava, Fino and everyday staples - less for rarities.

Supermarkets sell big national brands at low prices; they're handy for a picnic Cava, a fresh Fino or a reliable Crianza from a known house. For anything special, a vinoteca gives better choice and value.

Supermarkets sell big national brands at low prices; they're handy for a picnic Cava, a fresh Fino or a reliable Crianza from a known house. For anything special, a vinoteca gives better choice and value.

Tip: Pick named producers and DO wines, not the cheapest bottles

At the bodega, buy what rarely leaves the estate.

Wineries sell older vintages, small cuvées and single-vineyard bottlings that seldom reach export, at prices close to good shops. In cities, an old-style 'bodega' may also be a neighbourhood wine bar or shop.

Wineries sell older vintages, small cuvées and single-vineyard bottlings that seldom reach export, at prices close to good shops. In cities, an old-style 'bodega' may also be a neighbourhood wine bar or shop.

Tip: Ask for older vintages or estate-only wines

Sherry bodegas in Jerez and Sanlúcar sell aged and en rama rarities.

The houses of the Sherry triangle offer VOS and VORS, en rama releases and small-batch bottlings that are hard to find abroad. Aged Sherries keep well and make striking gifts.

The houses of the Sherry triangle offer VOS and VORS, en rama releases and small-batch bottlings that are hard to find abroad. Aged Sherries keep well and make striking gifts.

Tip: A VORS Amontillado or Oloroso travels well and lasts once opened

Book bodega visits ahead - most wineries receive visitors by appointment.

Most wineries open to visitors by appointment only. Check visit times, length and price before you go, and confirm the booking the day before.

Most wineries open to visitors by appointment only. Check visit times, length and price before you go, and confirm the booking the day before.

Tip: Book ahead; check visit times, length and price

Driving: 0.5 g/L limit, 0.3 for new and professional drivers.

The general blood-alcohol limit is 0.5 g/L; drivers in their first two years and professional drivers are held to 0.3. A lower limit for everyone has been proposed, so check before you travel. Spit, or book a driver.

The general blood-alcohol limit is 0.5 g/L; drivers in their first two years and professional drivers are held to 0.3. A lower limit for everyone has been proposed, so check before you travel. Spit, or book a driver.

Tip: Designate a driver or hire a driver-guide on tasting days

Sherry tastings are strong - pace yourself in Jerez.

Even Fino is fortified, and Oloroso and the aged styles are stronger still, so a full bodega flight hits harder than a table-wine tasting. Sip, spit or share.

Even Fino is fortified, and Oloroso and the aged styles are stronger still, so a full bodega flight hits harder than a table-wine tasting. Sip, spit or share.

Tip: Schedule Sherry tastings when you're not driving afterwards

Summer heat cooks wine - never leave bottles in a parked car.

Inland Spain gets very hot in summer, and a parked car gets far hotter. Keep purchases with you in the cabin, out of the sun, and make wine shopping your last stop before heading home.

Inland Spain gets very hot in summer, and a parked car gets far hotter. Keep purchases with you in the cabin, out of the sun, and make wine shopping your last stop before heading home.

Tip: Keep bottles in the cabin; buy on your last stop