Spanish Wine: Grapes

Grapes:

There are a great variety of grapes that have their root in Spain and the grape, obviously, is a very important part of the process and also of the result! Knowing some information about the grapes used in the creation of wine is good to have when examining a label before choosing. Here is a list of all Spanish grapes, their origin of region, and a little bit about each one.

Whites:
• Airen: Mainly found in Valdepeñas and La Mancha. Fruity, fresh and easy to drink.
• Albarino: Galician grape. Rich, complex, elegant, and velvety.
• Chardonnay: Originating in France-Cataluña, Navarre, and Aragon use this subtle, smoky, yet intense classic grape.
• Godello: Overshadowed by the Albarino-this Galician grape produces more delicate and flowery wines.
• Gewurztraminer: Exotic fruits, flowers, herbs, and a touch of spice.
• Hondarribi zuri: Citric grape from the Basque.
• Lado: Subtle, yet rare grape located in the D.O. Ribeiro.
• Listan: Variety of the Palomino Fino grape found in the Canary Islands. Gives a range of salty, dry and nutty flavors.
• Loureiro: From Galicia-very aromatic and complex. A rare form exists in red as well.
• Macabeo: Known by this name in Catalonia or "Virua," in La Rioja, Navarre, and Aragon. Aromas range (depending on area) from fruity to underwood.
  

  

• Malvasia: Valencia, Aragon, and the Canary Isles. This is the oldest grape found in Spain. It has also made its way into several other Mediterranean countries producing a scented sweet white wine.
• Moscatel: The grape of the Mediterranean, in which Spain is lucky to have the richest abundance. Found most frequently in Alicante, Malaga, and the Canary Islands, the moscatel offers an aroma reminiscent of raisins and is generally used to produce sweet wines.
• Palomino Fino: Jerez has made this grape famous in Andalusia but it can be found as well in Castille-Leon and Galicia.
• Parellada: One of the key grapes used to make the Cavas.
• Pedro Ximenez: Predominates in the South of Spain making sweet wines tasting of raisins.
• Sauvignon Blanc: Characteristic for producing aromas such as berries, grapefruit, wild flowers, and mint.
• Treixadura: One of the great Galician grapes and also the grape used in the production of the best of the whites made in D.O. Ribeiro.
• Verdejo: This grape is definitely one of the greatest of the whites found in the Rueda wine region next to the River Duero. It provides a full range of sensations and a good, persistent body with great character.
• Virua: The same as the Macabeo grape (see earlier description) and known under this name usually in the regions of La Rioja, Navarre, and Aragon.
• Xarel.Io: This is the third grape used to make Cavas and tends to give the Cavas strong body and build. This grape is mostly found in Cataluña and is also known as "Pansa Blanca" in the region of Alella. The use of this grape also allows its wines to mature in the bottle over a period of many years.

God in His goodness sent the grapes, to cheer both great and small; little fools will drink too much, and great fools not at all. --anonymous.

Reds:
• Carinena: Tends to be found in greatest abundance in the regions of Cataluña and Aragon but can also be found in La Rioja. It is appreciated for its intense color and high yields and for the strength that it adds to the Tempranillo grape in La Rioja. As per this example in La Rioja, many wineries tend to use this grape in combination with others to add more characteristics like that of a velvety texture to different wines.
• Cencibel: See the later description of the Tempranillo grape for this one. It has the same characteristics but is called this name in the region of La Mancha.
• Garnacha: Found from Gerona to Alicante in Valencia and extends up to the Ebro Valley into Aragon and La Rioja. It is known for its low acidity and ability to contribute alcoholic content and body to wine. If given the right treatment this easily grown, highly resistant grape (withstands even some of the worst climatic conditions) is capable of producing many high quality red wines.
• Graciano: Loved in the region of La Rioja, the wine producers combine this grape with the Tempranillo to give them acidity and tannins and good breed. It tends to be blended because of its scarce quantities since it is extremely sensitive to damp conditions.
• Listan Negro: This grape is only found in the Canary Islands and especially in the northern part of the island of Tenerife. It produces young, fresh reds that tend to be very aromatic and fruity. Only recently has this grape been gaining status among wine makers.
• Mazuela: Also called Mazuelo it is a variety of the Carinena grape described earlier.
  

  

• Mencia: This is the great red grape of the Spanish Northeast. It tends to produce wines with a velvety texture and a unique bouquet.
• Merlot: This imported grape has a had a great impact on Spanish wine. Navarra and Cataluña have done the most work in importing and using this grape and have produced interesting warm, soft, and velvety wines. The grape can also be found in some areas of Aragon and small sections of the Ribera del Duero.
• Monastrell: A tough resistant grape that has been used more and more especially in the Levant area of Valencia and has been found to combine very well with Cabernet Sauvignon and the Syrah grapes. It is becoming more well known and appreciated for its abilities to withstand periods of both draught and frost.
• Moristel: This grape is the main variety of those found in Aragon. It produces young, fresh wines with a pleasant texture.
• Negramoll: A second grape found in the Canary Islands and especially in Tenerife, which contributes freshness, aromatic qualities, and softness to red wines.
• Prieto Picudo: Very common in the regions of Leon and Zamora in the Castillian planes and known for producing wines with medium robe and flowery aromas. Like the Monastrell variety, it is extremely adaptive to both frost and drought, which only further adds to its appreciation.
• Syrah: Found in the lower plains of Catalonia, this grape adapts very well to these dry growing regions.
• Tempranillo: King of La Rioja and the Ribera del Duero (known here as Tinto Fino or Tinta del Pais). Tempranillo is the most excellent of the Spanish reds. As mentioned before, it is also called Cencibel in La Mancha and also Ull de Llebre in Cataluña. It is capable of producing wines from a medium to a strong sturdy body and has great characteristics, which allow it to age for years in oak. It can even be held in a stock for over thirty years and produce intensely vigorous and deliciously refined red wines. In all of its regions and names, this grape is the prized jewel of Spain.
• Tinta de Toro: Experts claim this grape to be a subspecies of the Tempranillo that has come about as a result of a specific adaptation to the Toro region of Zamora. Although it does not give a high yield, it produces wines of high color, and powerful build, tastiness, and complexity. In the up and coming years more will be heard from the Tinta de Toro.
• Tinto Fino: See Tempranillo.
• Ull de Llebre: See Tempranillo.

"Vines and wines are our family's life, from planting to harvest, from fermentation to ageing..."--D. José Palacios

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• Introduction
• Types
• Classification Levels