Wines of Spain
Vine cultivation and winemaking dates back thousands of years in Spain with waves of conquerors, including the Phoenicians and Romans introducing new techniques over the millennia. Even under the Arab Moors, who theoretically banned alcohol consumption, wine production continued in a small way and even improved with new methods. The local population ousted the Moors in the 15th century and wines began a successful era of exporting to other European countries. In the 1800s when the deadly phylloxera disease decimated vineyards and French wine quantities plummeted, merchants turned to Spain for supplies, a move which further developed the wine industry. The last few decades of the 20th century saw Spanish winemaking flourishing, and its wines gaining appreciation both at home and abroad.
Spain has a broad spectrum of climates and terrains which influence its wine production. The northwest region of Galicia is exposed to the Atlantic Ocean so is cool and damp, an ideal location for quality white Albariño wines. Jerez in the southwest is arid and hot during the summer making it suitable for grapes used for sherry production. In the north-central, mountainous regions of Spain, the famous Tempranillo grape thrives in hot summers tempered by altitude with the Rioja region the best known. The hot, central plains of La Mancha are a powerhouse for international varieties while Catalonia in the northeast is the home of the sparkling wine Cava.
Spain’s highest quality wines bear the anagram DOCa for Denominacion of Origen Calificada. Only Rioja and Priorat have this status. DO or Denominacion of Origen is the next rung down in the quality tier and signifies strict production standards and high caliber. A small number of estates have the esteemed Vinos de Pago (VP) status while generic wines hailing from wider regions are labeled Vino de la Tierra.