Spanish red wine

Spain is a true treasure trove for red wine, which ranges in style from light and juicy to rich and full-bodied. Spanish red wines are prized for their balance of fruit and earthiness, but factors such as the grape variety, region and winemaking techniques can influence their taste profile.

Perhaps the most famous Spanish red is Rioja, made primarily from the Tempranillo grape. Other notable red wine regions include Ribera del Duero, which produces some truly stellar reds mainly made from Tempranillo. If you’re into richer, bolder flavours, look out for wines from Priorat, where Grenache (or Garnacha as it’s known locally) holds court.

Beyond these big names, Spain produces reds from other grapes, such as Monastrell, Mencia and international varieties such as Cabernet Sauvignon and Merlot.

What’s cool about Spanish reds is that each one tells a unique story about where it comes from. So, every sip is like a mini trip to Spain.

Spanish red wines are made from a range of native and international grapes. The most commonly used in making Spain’s best-known red wines include:

Tempranillo – Spain’s flagship grape, Tempranillo is the backbone of the famous red wines from Rioja and Ribera del Duero. It produces deeply coloured, full-bodied wines with flavours of red fruits, leather and vanilla, especially when aged in oak.

Garnacha (Grenache) – This grape is widely grown in Spain and is the key grape in many regions, including Priorat. It produces red wines with red fruit flavours, often with spicy, peppery notes. In Priorat, it’s often blended with Carignan to create powerful and full-bodied wines.

Monastrell (Mourvèdre) – This grape is mainly associated with Jumilla in southeastern Spain, though it’s also grown in other regions. Monastrell wines are typically full-bodied and rich with flavours of black fruit, meat and spice.

Cariñena (Carignan) – This grape is often blended with Garnacha in regions like Priorat and can produce dark, high-tannin wines with dark fruit flavours.

Mencia – Native to the northwest regions, including Bierzo, this grape produces medium-bodied reds with red fruit flavours, floral notes and sometimes a mineral edge.

Bobal – This grape is dominant in Utiel-Requena and produces wines that are deeply coloured and rich in tannins with flavours of ripe dark fruits, pepper and smoky notes.

Cabernet Sauvignon, Merlot and Syrah – These non-native grapes are increasingly used in Spanish red wine blends, especially in regions such as Penedès and Navarra.

Red wine is made across Spain, but wine regions that are famous for their reds include:

Rioja – Arguably Spain’s most famous red wine-producing region. Primarily made from the Tempranillo grape, Rioja wines are often full-bodied with rich flavours of red fruit and a hint of vanilla and spice, thanks to oak ageing.

Ribera del Duero – Ribera del Duero in north-central Spain produces deeply coloured, robust red wines with excellent ageing potential. These wines are made mainly from Tempranillo, known locally as Tinto Fino.

Priorat – This region in Catalonia is known for producing powerful, full-bodied red wines, primarily from Garnacha (Grenache) and Cariñena (Carignan) grapes. These wines often have high alcohol content and intense fruit flavours.

Jumilla – Situated in southeastern Spain, Jumilla is best known for its red wines made from the Monastrell grape (known as Mourvèdre in other regions). These dark red, full-bodied wines have rich black fruit flavours and notes of spice.

Navarra – Although this region in northern Spain is also known for its rosés, it is gaining a reputation for its high-quality red blends – typically a mix of Tempranillo, Garnacha, Cabernet Sauvignon and Merlot. These wines vary widely in style, from light and fruity to rich and full-bodied.

Bierzo – Located in northwestern Spain, Bierzo is known for its red wines from the Mencia grape. These wines are generally medium-bodied, with lively acidity and flavours of red fruit, often with a distinct mineral undertone.

La Mancha – This is Spain’s largest wine region. Its popular good-value red wines are made from the Tempranillo grape, which is known locally as Cencibel.

If you’re opening a bottle of Rioja, which is primarily made from the Tempranillo grape, it pairs beautifully with hearty meats such as lamb or beef. It can also bring out the best in hard cheeses, such as a mature Manchego.

A Garnacha wine, such as those from Priorat, pairs well with various foods. Typically fruity with a hint of spice, it’s great with grilled meats and can even work with spicy dishes. Mediterranean cuisine is another excellent choice to go with Garnacha.

Monastrell’s robust, full-bodied nature stands up well to strong, bold favours, making it a great companion for beef, game and lamb. On the other hand, Mencia, being medium-bodied with red fruit flavours, is versatile and pairs well with chicken, pork or a board of mixed charcuterie.

A Bobal wine from Utiel-Requena is a full-bodied choice, great to stand up against rich, fatty dishes and grilled meats, thanks to its rich tannins and body.

Finally, a Ribera del Duero, also made primarily from Tempranillo, offers a robust profile that goes excellently with roasted or grilled meats, particularly lamb.

But these are just suggestions. Your taste buds are the best guide to finding a pairing you enjoy.

The serving temperature for Spanish red wine can vary depending on its type and style. It’s essential to avoid serving red wines too warm, as this can accentuate the alcohol and tannins, leading to an unbalanced or heavy taste.

Lighter reds, such as Garnacha or Mencia, should be slightly chilled between 13-15°C. For fuller-bodied Tempranillo wines from regions like Rioja or Ribera del Duero, aim for a slightly warmer temperature between 16-18°C.

Many Spanish red wines, especially fuller-bodied or mature ones, can benefit from decanting. This allows the wine to breathe and can help soften the tannins, revealing a wider range of flavours and aromas.

Serve your Spanish red wine in a glass with a large bowl that narrows at the top to concentrate the aromas. These are often referred to as Burgundy glasses.