Spanish Wine - Spain

During the last thirty years Spanish wines have improved dramatically and now rival the French, and new world wines that form the world's best examples, a position that is now acknowledged by people the world over. The old co-ops have slowly but surely introduced more acceptable vine varieties along with modern production techniques, harvest automationl, and respect for the fruit's primary aromas. The results are impressive and the vast range of different wines continues to grow and has become increasingly diversified. There are interesting cavas (Spanish champagne) in Navarra; white wines from Galicia and some earthy reds rising from the volcanic ashes of the Canary Islands; and some esquisite tinto from the Somntano region in Aragón, to give just a few examples.

The Palomino grape used in the Jerez region, is like no other variety when it comes to producing finos and amontilados. The Pedro Xienex grape, which is used in Jerez for sweet wines, is the main variety in Montilla.

The Verdejo, typical of the town of Rueda, is pale straw in color and is captivating because of its delicate aromas. The Central European origins of Galicia's autochtonous grape varieties, such as Albariño, Lado and Loureiro are well established. The Albariño is a small uva grape which doesn't give as much juice as others types: this is the secret of its density, very similar to the properties of the GodelloValdeorras.

The Torrentés has very good intensity and a vanilla taste against a bitter base. The Treixdura, otherwise requires the sunnier slopes, which favour the development of its delicate floral scents..

Tempranillo is a included as a safeguard for aging wines with success. There are some other typical varieties sharing the Rioja: the almost-extint Graciano, the Mauelo or Cariena, which produces strong tannic wines; or the Garncha, which supplies body and alcohol. It was with the Garnacha grape variety that vineyards were first replanted after the phylloxera desease spread at the beginning of the century. Finov from the Ribera del Duero region, is a close relation to Temprnillo. Most of the bodegas in this area base their quality on this noble variety's immense range of uses.

The Moscatel grape in the south . Until 19th century, wines from Málaga were famous all over Europe and were considered as good as the more famous sherry or even better. The alcoholic content of these wines is usually around 20 percent, double the average table wine's 11, because they are made from raisins instead of grapes. The downfall of the Málaga wines was due to fylloxera, and the vineyards were all but wiped out inb a few years. In other countries, as well as in other parts of Andalucia, new vines were planted by grafting the original vines upon Californian ones that are immune tfylloxera. Another reason fr the demise was the reduced demand for sweet wine. Málaga wines have not completely disappeare and the wines in general are experiencing a revival.

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