Spanish Red Wine

Spanish red wine has come a long way since the 1980’s, Rioja and it’s heavy hangover.

With Spanish red wine no longer meaning a heavy, bold and full bodied drink, popular amongst North American investments bankers and restauranteurs.

The lighter and more drinkable grapes of the young and old Tempranillio, Garnacha, and Montastell.

Spanish wines are some of the most varied and delicious accompaniments to any meal, and a far cry from the over sourced commercial wine making that Spain used to be known for.

Today, regions like Priorat, Montsant and Mallorca are making this country known for its grapes.

Read more about Spanish Red Wine

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Spanish red wine by grapes.

Spain, unlike the staunchly regulated and traditional vineyards of France, has a renegade approach to where and when to plant and harvest grapes. Looking for new and innovative growing techniques, Spanish reds have a defiantly oak based tones and medium bodied but mainly fruit based and earthy red wines.

The dry and hot weather of Spanish vineyards lends itself to early harvesting and an acidic undertone.

Temperanillo: Known as ether young or old, a good temperanillo is tart, cherry like wine, with a plummy and shout after taste.

Older Temperanillo is more vanilla and cedar in its undertones, but with higher tannins and therefore drier tasting result. Some of the best Spanish Temperanillo is aged for over seven years, and the resulting wine is oaky and rich in palette.

Young Garnacha is the opposite to an aged Temperanillo. Light, airy and with hints grapefruit, floral tones and herbal tea, this is a young and delicate wine is a great choice to add to sangria.

Another favourite is Monastrell, which is a light wine, although channelling dark chocolate and black cherry. Monastrell is the same as Mourvèdre in France, but it’s actually Spanish wine.

The longer the wine is aged, the more chocolate, oak and syrupy notes each barrel will have.

Bobal, a heavier and richer  Spanish red, this wine has notes of black cherry, dried grape, and coca powder.

Relevantly unknown to the US and the rest of Europe, this wine is perfect in its secretive opaque purple colour and rich fruity muted taste.

With a huge amount of tannins, this is a choice only to be enjoyed in moderation, maybe over a delicious lamb or beef meal.

This is a true Spanish secret, so is difficult to find outside of the country, however is amazing when obtained, enjoyed secretly with cured meats and hard, smoked cheese.

Author

Michael Bredahl

Michael Bredahl

Wine Writer

Michael is an online enthusiast, with a lot of knowledge about online marketing. Traveling around the world to hunt for the perfect wine. Latest on Sicily, where Etna has a huge impact on the taste, which is strong with a bitter aftertaste for the youngest wines, but older wines are fantastic. Drinking wine, and writing about them, are one the passions. Remember to drink responsibly 🙂

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