Spanish Red Wine

The main Spanish wine regions for red wine

• Rioja : Spain's most iconic wine region. Known for Tempranillo-dominated wines with elegant fruit and distinct barrel character. Classifications: Crianza, Reserva and Gran Reserva.
• Ribera del Duero : Dense and dark Tempranillo (Tinto Fino) with high concentration, structure and aging potential. High altitude fields and continental climate.
• Priorat : Mineral-rich, powerful red wine made from Garnacha and Cariñena. Low yield and high intensity.
• Toro : Tempranillo in a muscular and intense style (locally called Tinta de Toro). High alcohol and great aging potential.
• Montsant and Bierzo : Garnacha-based fruit and springy Mencía in a fresher style, respectively.

Grape varieties and styles

Spanish red wine is not limited to one style, but varies in intensity, fruitiness and aging. The most commonly used grapes are:

• Tempranillo : The backbone of many Spanish red wines. Balanced structure, dark berries, leather and vanilla when aged in barrels.
• Garnacha (Grenache) : Juicy, spicy and high in alcohol. Often used alone or in blends – especially in warm regions.
• Monastrell (Mourvèdre) : Dense and spicy. Typically from the southeast (Jumilla, Yecla).
• Graciano, Mencía and Bobal : Lesser known grapes with regional importance and increasing quality.

Spanish wine is often aged, and the classifications (Crianza, Reserva, Gran Reserva) help indicate style and development.

Storage classes and wine legislation

Spanish wine is known for following a system that specifies minimum aging in barrel and bottle:

• Crianza : Min. 1 year in barrel and 1 year in bottle (red wine).
• Reserva : Minimum 1 year in barrel and 2 years in bottle.
• Gran Reserva : Minimum 2 years in barrel and 3 years in bottle.

This creates wines with tertiary aromas of leather, tobacco, vanilla and dried fruit. However, modern producers are also choosing to make fruity, younger red wines with little or no barrel aging.

Frequently asked questions about Spanish red wine