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A Palette of Color, A Palate of Flavor
From pale straw to rich gold, from vibrant salmon to bold deep ruby, the color of Spanish wine is as diverse as the country itself. With a long and noble winemaking tradition coupled with modern innovation, Spain reveals to the eye and palate an array of wines that inspire and delight. Use a wineglass as your paintbrush and let your palate savor the shades, hues, and brilliance of Spanish wine -- portraits of flavor that can take through a meal from start to finish.
The pale, glistening, crisp and bubbly sparkling wines -- known as Cava are a fine way to begin. Produced in the classic Champagne method, and hailing from the Penedes region just outside of Barcelona, Cava is a blend of the classic grapes Macabeo, Xarel-lo and Parellada with Chardonnay occasionally joining the mix. These invigorating and affordable world-class sparklers are perfect with starters and dishes that are spicy or salty. They also pair beautifully with salmon, sushi and a host of Pan-Asian cuisine. Cava is best served at about 45 degrees Fahrenheit. At that temperature the wine will retain its bubble and be crisp and refreshing. Another version of pale is the fragrant white Albarino produced in the remote Northwest region of Galicia. These mouthwatering wines are fresh and lively, often with a touch of effervescence. Hailed as one the best wines in the world to serve with both seafood and cheese, Albarinos are worth seeking out.
Meals in Spain often begin and end with the famed wines of Sherry. They can be enjoyed with a wide range of appetizers and main dishes. Produced in Jerez near the Straits of Gibraltar, sherry remains one of the most diverse, exciting and undervalued wine categories that defies duplication anywhere else in the world. From the straw colored dry Finos and Manzanilla, best enjoyed chilled on there own or with light nibbles, to the almond colored, nutty and medium-dry Amondillados, which marry well with seafood and soup, to the mahogany rich dessert Olorosos and creams, the wines of Sherry are striking, versatile and complex.
The historic wines of Rioja have been produced in Spain for over 2000 years. It is here that Tempranillo, the noble grape of Spain is blended with other native varieties creating distinct wines endowed with flavor, power and grace. The salmon colored roses, marked by a fragrant raspberry nose are best enjoyed chilled and young. They are great companions with lighter fish and smoked meat dishes. Rioja wines are identified by their vintage and by how long they have been aged in both barrel and bottle. A ruby Crianza, which has spent time in oak and barrel before release, offers up accents of spicy oak and ripe berry fruit. They are perfect to serve with grilled meats and seafood. The brick and tawny colors of an aged Reserva or Gran Reserva are produced only in the finest years and have seen as much as six years of time in barrel and bottle before release. Mellow, velvety textures and seductive aromas of nut, vanilla and warm fruit abound. These mature wines are ideal with braised or roasted meats and cheeses. Though renowned for its reds, the Rioja region also produces some stunning white wines produced from the Viura grape. Marked by a rich golden color and often wrapped in a perfect oak frame, these wines are wonderful with rich cream sauces, chicken and many styles of seafood.
Beyond the well-known wines of Rioja lie a host of other wines from both well known, lesser-known and still undiscovered regions. Simply use your palate and your wineglass as your guide and seek out wines from La Mancha, Tierra de Castilla and Navarra.
The chestnut and amber colors of Brandy de Jerez are a fine way to end meal as they flood the senses with flavors of nuts, vanilla and warm fruit. To fully appreciate the complexity of these wonderful after dinner drinks, serve them in brandy glass at room temperature.
For your next gathering, whether a formal dinner or an informal gathering of friends discover the Wines of Spain -- wines that bring color, flavor and excitement to the table.
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