- only a small part of the famous Spanish alcohol.

Today, the country is the largest in terms of the area of ​​grape cultivation - 1.08 million hectares - and occupies an honorable third place in terms of production of noble alcohol.

In Spain ideal conditions for growing grapes, but it would not have mattered if it were not for the daily hard work of local farmers. The grapes are harvested from early September to October. The fruits should be harvested at the most suitable moment, which is why farmers work at night too.

A peculiarity of the drink is that large farms or bodegas predominate in the main wine-producing regions, which most often buy fresh grapes or young wine from small and medium-sized producers.

The number of those who independently supply their products is very small. This approach makes it possible to use modern technologies more efficiently and to achieve the highest quality products.

Technologically, the production of vintage wines in Spain is distinguished by the fact that the aging of the drink is carried out longer than the recommended period. This allows for the production of liquor ready to drink, and not just for sale. The drink matures in cool cellars and, thanks to the long aging, comes out of a higher quality.

How to choose the right Spanish wine

• Place of purchase. Plain table wine can be found in large supermarkets. If you are looking for a good quality drink, with a rich bouquet and multifaceted taste, then in this case you should only look at liquor stores.
• Price. Mass-produced wine can be purchased in the $ 5-10 range and is usually bought to be consumed at lunchtime.
• Container, label, cover. The bottle always comes from dark glass, which protects the wine from sunlight. The label is made of pleasant paper, and the writing on it is usually easy to feel with your fingers. The cap can be an ordinary screw cap, but it must be made of good plastic, or the bottle will be closed with a standard cork stopper.
• Content of the label. The label indicates both standard (producer, composition, strength, grape variety, sugar content) and additional information (harvest year, region of grapes grown, aging).
• Brands and codes. Pay attention to the presence or absence of an excise stamp, as well as the L-code, which is usually applied to the side of the counter label.
• Smell. As you open the bottle, listen to the sensations. If alcohol smells too harshly, it is better not to drink it, because even a simple wine from Spain has, though not a bright, but pleasant aroma of grapes.

How to serve and drink correctly

Glasses.

Each wine should be drunk from a suitable glass.

• Glasses for red wines are distinguished by a large bowl, which tapers towards the top, thus helping to feel the entire aromatic bouquet.
• Glasses for whites wines of a smaller volume, since they are usually served chilled.
• For sparkling wines elongated glasses are used, there are also conical, cremantic and pear-shaped.

Temperature.

As with glasses, each alcohol should be served at its optimum temperature.

• Young and natural as well as semi-sweet Spanish white wines are served at a temperature 7-9 ° C.
• Spanish sherry barrel-aged wines should be served chilled up to 9-12 ° C.
• Sparkling Spanish alcohol is consumed chilled up to 6-8 ° C.
• Pink wine varieties are drunk at a temperature 9-12 ° C.
• Red dry Spanish wines should be served chilled at a temperature 15-17 ° C.
• Reds Reserva and wine aged three to five years, cool up to 16-19 ° С, so that the taste and aroma are fully developed.

When to drink.

Wine, like any alcohol, should not be drunk in the morning. A good time is lunch or dinner.

It should also be remembered that the older the wine, the richer its aroma and taste, and such alcohol should be consumed separately and best of all in the evening.

White dry Spanish wines are best drunk as, and reds - as.

Snack

To get the most out of Spanish alcohol and food, you need to know how to combine them successfully.

• Red Spanish dry wines from the Rioja region, consisting mainly of tempranillo grape varieties, go well with roasted lamb or medium-rare beef steaks.
• Spicy tacos and meat snacks are suitable for drinks based on the "garnacha" variety.
• White wine varieties made from local grapes "vira" and "malvasia" are best used with seafood or chicken, as well as with white meat dishes.
• Sparkling alcohol in Spain is best drunk with salmon, oysters, fish and seafood with light sauces.
• Flavored white albariños are perfect with sheep and goat cheese.
• Spanish red semi-sweet wine goes well with fruit desserts and dark chocolate, soft cheese varieties such as ricotta and mozzarella.

Classification

• Vinos de Mesa or Vinos de Pasto Is an inexpensive table wine.
• Vinos de las Tierras Are table drinks tied to a certain region. Such alcohol is obliged to comply with the requirements that are put forward for it in each specific area.
• Vinos de Calidad con Indicaciones Geograficas Are high quality drinks made in a specific area.
• Denominacion de origen- names protected by origin. This status is given to drinks from those manufacturers who have produced the highest quality products for five years.
• DOCa / DOQ- only two regions DOCa Rioja and DOQ Priorat have this category. Drinks in this category are carefully selected and meet the highest quality standards.
• Vinos de Pagos- alcohol, which is produced in a certain area with strict adherence to local traditions and technologies.

According to the aging period, Spanish alcohol is divided into:

• Noble- aging for at least 18 months;
• Anejo- aging for at least 24 months;
• Viejo- at least 36 months.

Spanish wine, except for the categories Vinos de Mesa and Vinos de las Tierras, is of the following types:

• Joven- the harvest of the current year.
• Crianza- at least 24 months of aging for red wines. For white and rosé Spanish wines, aging is at least 18 months.
• Reserva- aging for at least 36 months for red wines. For white and pink varieties, aging is at least 24 months.
• Gran Reserva- these are red drinks with an aging of at least 60 months. White and rosé wines are aged for at least 48 months.

Wine Regions and Wine History

Regularly cultivating grapes on the territory of the Spanish lands began with the emergence of the Greek colonies. Spanish alcohol got its distribution in the Mediterranean thanks to the Romans, who produced it in large quantities.

It began to be sold abroad in the 16th century, and at the end of the 18th century a new stage in winemaking began. The beginning of the 20th century, marked by wars, was a time of stagnation in the Spanish wine industry.

Only towards the end of the century did the Spanish wine industry experience another upsurge. Today in Spain, many unique wine varieties are produced, endowed with their extraordinary character, which is influenced by the climatic conditions and characteristics of the soil of a particular region.

• Catalonia- the oldest region of winemaking. Here grapes are grown for the production of fresh white wines with fruity and floral aromas. They also produce red varieties with a rich taste and the famous sparkling wine “Cava”.
• Rioja is considered the region where the best Spanish grape alcohol is produced. The region is distinguished by the fact that grape varieties that are resistant to phylloxera grow here.
• Comunidad Foral de Navarra known for rose and red wines such as cabernet sauvignon, tempranillo, garnacha and dead.
• Castile and Leon produce mild alcohol. The region is home to the popular D.O. Ribera del Duero, Arriba, Toro, Bierzo, Rueda.
• Galicia famous for its rich and sugary drinks. The most popular D.O. is located here. Ria Bach.
• Aragon recently started to supply fine drinks. Here are D.O.'s like Campo de Borja and Somontano.
• Andalusia is the birthplace of fortified sweet products. It is here that the famous D.O. Jerez-Xeres-Sherry.
• Murcia has been engaged in the production of wine materials for a long time, but today they also produce excellent wine.
• Valencia known as a producer of inexpensive table wines.
• Pais vasco is distinguished by the authenticity of the traditions of growing grapes and producing a drink. Grape varieties such as hondarrabi beltza and hondarrabi zuri are grown here.

Winemaking in Spain continues to develop and delight connoisseurs of quality alcoholic beverages its diversity, uniqueness and highest quality.

Surely you have tried the products of this sunny country, or maybe you are even a gourmet who will tell you which brand is perfect for any table. Be sure to share your taste in the comments.

Classification of Spanish wines

Famous drinks in Spain

History of Spanish winemaking

Wine regions of Spain

Spanish wine on your table

Classification of Spanish wines

1) Vino de Mesa - table wines. This category includes wines from unclassified vineyards that are produced from several grape varieties. However, this may also include wines that, for one reason or another, were not included in the category of vintage wines. As a category of wines at the bottom of the wine classification, Spanish table wines have the most minimal requirements, mainly related to the content of certain substances in the finished product. There are no requirements for the place of origin, vine cultivation or vinification processes. Therefore, the range of wines produced in this category is the widest - from a drink that does not have any individual properties, bottled in kegs and paper bags, to elite declassed wines that, for whatever reason, do not fit into the laws on local DOs or Vino de la Tierra.

Most of the table wines are made from grapes grown in central and southeastern Spain, where the largest vineyards are located.

This is not to say that all table wines in Spain are simple and impersonal. Many wines produced in this category by well-known and reputable producers, despite the low requirements for this category, are made from grapes of certain varieties grown in a certain area and even sometimes in a certain year. They are quite solid and suitable for everyday use and picnics at a very low price.

2) Vino de la tierra - local wine. This wine is of a higher quality than vino de mesa. Its label indicates the year of the crop, the variety of grapes used and the region of production. All of the above inscriptions are prohibited for use in the vino de mesa category. Zones for the production of wines of the vino de la tierra category are registered and determined by law.

3) Denominacion de Origen or DO - vintage wines from certain wine-making regions, each of which has its own regulatory council, which controls the processes of growing grapes, production and sale of wine in accordance with certain regional standards. About half of all vineyards in Spain are classified as DO. The DO concept is very versatile. It covers not only the geographical area, but also the production, processing, aging and marketing process.

DO's main idea is to provide protection from dishonest competitors that can affect the image of the wine, as well as to control all stages of production and marketing.

Local wines and D.O. by the terms of exposure are subdivided into:

Joven (Hoven) - young wine, harvest this year, which is either not aged at all in oak barrels or it is aged for a shorter time than that established for Krianza wines.

Crianza - wine of at least two years of aging, of which at least 6 months - in oak barrels, the rest of the time in bottles.

Reserva - wine of at least three years of aging, of which at least a year - in oak barrels

Gran Reserva (Gran Reserva) - wine of at least five years of aging, of which at least two years - in oak barrels.

4) Denominacion de Origen Calificada (DOC) - the highest category of Spanish wines, assigned only to the best wine-growing regions.

Famous drinks in Spain

1. Digestifs Orujo and Pacharan

Orujo is a strong drink, a traditional digestif in Spain, produced mainly in the north of Spain - in Galicia. Appellation controlled by origin

Pacharan is a traditional Spanish digestif, a liqueur infused with mountain herbs and berries, with a distinct aniseed flavor. Pacharan is considered a healing drink.

Spanish cava champagne has been produced since 1872 according to the classic French technology with secondary fermentation in bottles. Cava is rightfully considered one of the best sparkling wines in the world, and ranks second after sherry in terms of Spanish wine exports. These fine sparkling wines hold a very high position in the world of luxury, celebration, and simply good mood.

True Cava is produced using exactly the same technology as the French champagne, "methode champenoise". Fermentation takes place in bottles, which are placed in storage, where they are tilted down so that the sediment collects in the neck. Then the sediment is removed from the bottle and sugar is added to the wine, depending on the type, and again, already finally corked. In Spain, only wine made with this method is given the name - Cava. These are the best of the sparkling wines. Cava is produced in the Catalan region of Penedes; it is an excellent sparkling wine, with a good price / quality ratio, which makes it a rival to French champagne in the most demanding international markets. Kava is in no way inferior to its taste the best varieties Champagne sparkling wines, and often surpasses them. The second method of creating sparkling wine consists of fermenting the wine in large tanks, controlled by pressure and temperature. The wine is then bottled and sold. This species must be labeled gran vas or espumoso natural on the bottle. The third type is called gasificado and is produced by adding carbon dioxide to wine (like most Soviet champagne). Sparkling wines can have varying degrees of dryness. Some are more suitable for an aperitif, others for a dessert. This is evidenced by the inscriptions on the labels: Brut Natur - the driest, made without added sugar. Brut - dry. Seco is quite dry. Semi Seco - semi-dry. Semi Dulce - semi-sweet. Dulce is sweet.

You can familiarize yourself with the Cava sparkling wine offered by our company in the Wine catalog section.

Malaga is a famous Spanish dessert wine, originally from Andalusia, interesting for its original technology - it is prepared with the addition of a large amount of boiled wort. As a result, the color of this white wine is never lighter than dark amber, there are malaga and the color of strong tea leaves, and the color of dark chocolate. The same is true with taste - no other dessert wine can boast of such pronounced coffee and chocolate shades, so Malaga goes well with chocolate desserts, with butter cream, creme brulee and other sweets. In addition to confectionery notes (coffee, chocolate, caramel), good malaga contains notes of prunes and resinous-balsamic nuances. Malaga was the favorite drink of Catherine II and was popular among the aristocrats of all European countries.

The ecological conditions of the province of Malaga make it possible to grow high-sugar grapes. The average maximum temperature in this area is 22.6oC, and the average minimum is 14.6oC. During the year, only 40-45 days are cloudy, the rest are sunny.

The grapes for the production of Malaga are harvested after they reach full physiological maturity. Sometimes grapes are left to wither on the bushes for several days in order to increase the sugar content of the must. For the same purpose, the harvested grapes are dried in sunny areas, placing 11-12 kg of bunches on round mats. The grapes prepared in this way are used for the production of various materials - essential components included in the blend of Malaga. As well as for sherry, sugary Pedro Jimenez is widely used for the production of malaga. Less common varieties are Malvasia and Muscatel. The very same vinification in Malaga is incredibly difficult: three types of wort are blended: gravity, wort of the first pressure and wort of the second pressure. Gravity wort is obtained by draining the juice of ripe grapes in special sieves without mechanical pressure. The Spaniards call this wort lagrima ("tear"). The second type of wort - yema (yema) is obtained by gently squeezing the juice out of what remains on the sieve grids after the gravity wort is selected. Finally, the third type of wort is obtained by squeezing out the residual mass. All three types of wort are fermented separately and different ways... The first way gives the so-called vino maestro (maestro wine). To create it, the wort is pre-alcoholized to a strength of 8%, which slows down the fermentation process. When the alcohol content in the alcoholized wort reaches 15.5-16%, fermentation stops. The second is vino tierno, a very delicate wine made from grapes withered in sunny plots.

Alcohol is added to the wort obtained from such grapes with a sugar content of up to 350 g / l, in an amount that ensures its content is not higher than 8%, and then vinification takes place using the vino maestro technology. But the most piquant component of malaga is the above-mentioned syrup, which is obtained by boiling the wort over an open fire or in a water bath (this method is called baño Maria - bagno Maria) so that its volume is reduced by 50%. This syrup for the most part gives the wine its dark color and coffee-resinous shades.

Just like sherry, malaga is aged in a system of interconnecting barrels - solera-criadera, so the vintage cannot be indicated on the label of this wine.

DO Malaga wines (DO status was obtained in 1933) are divided into groups according to alcohol content and vinification method, ripening (aging), color, sugar content and even unfermented grape juice content.

According to the aging period, the presence of only the word Malaga on the label means that the wine has been in the barrel from 6 to 24 months. The words Malaga Noble (malaga noble) mean that the wine has spent in barrels from 2 to 3 years. The words Malaga Anejo (Malaga Anejo) mean that the residence time of wine in barrels is from 3 to 5 years. Finally, the words Malaga Trasanejo (Malaga Trasanejo) mean that the life of wine in barrels is more than 5 years.

Vineyards cover 1 million hectares of Spain. More than 300 varieties of grapes are cultivated. This diversity is due to climatic conditions that differ in the southern and northern regions of the country. Spanish wines are second only to Italy and France in terms of production.

A brief history of Spanish winemaking

Historians and archaeologists are convinced that the oldest vineyards in Spain were located on the southwest coast of Andalusia.

The history of Spanish winemaking began over 3000 years ago. On the territory of today's Spain, Phoenicians lived who cultivated grape varieties from which tart drinks were obtained. During the reign of the Roman Empire, new manufacturing techniques appeared, associated with aging in clay amphoras on the roof, under the influence of open sunlight. The containers were placed next to the pipe, which influenced the quality of the aroma.

Spanish wine was distributed through trade channels in different countries the world.

After the fall of the Roman Empire, barbarians came to the territory of Spain, who destroyed a large number of wineries. Later, there was a conquest by the Arabs who did not drink alcohol and fermented drinks. The development of winemaking in Spain stopped during this period.

At the end of the 15th century. vineyards are revived, the craft gets a new round of development.

In the XIX century. French technology is being introduced, which has improved the quality of wine products.

In the XX century. hereditary winemaker Miguel Torres has taken the industry to a new level. Spanish drinks were distinguished by the presence of sulfur in the product, which negatively affected the taste. The introduction of new techniques solved the problem of oxidation.

The development of the wine craft was rapid. Today, each province grows its own variety of grapes. The products are aged in wooden oak barrels; special conditions are observed for each variety.

Classification

Vineyard areas, aging, production of wines of different levels are strictly limited taking into account geographical and technological factors.

Classification of Spanish wines:

1. Vinos de Mesa (VDM). Table varieties to which the minimum requirements apply. These are the products of unqualified vineyards. This group includes drinks from several grape varieties that did not fall into the category of vintage for other reasons.
2. Vinos de la Tierra (VDT). Local products with the right to indicate geographical origin. It has a higher quality. Winemaking areas and permitted grape varieties are regulated.
3. Vinos de Calidad con Indicaciones Geográficas. High quality wine drinks with an indication of the region of origin.
4. Vinos con Denominación de Origen (DO). These are prestigious wines from regions where the cultivation of grapes and the production process are controlled by a government agency. The marking is assigned to products that have maintained constant quality on the market for more than 5 years.
5. Vinos con Denominaciоn de Origen Calificada (DOCa / DOQ). From the first stages of production, organoleptic and physico-chemical indicators are monitored. This results in the highest quality drinks. The brands have been recognized for over 10 years. Grape cultivation and production is carried out in the best wine-growing areas.
6. Vinos de Pagos. Pago is an area with different soil and microclimate characteristics. If it is entirely located on the territory of DOCa, it is considered recognized. Vinos de Pagos Calificados, or recognized pago wines are considered the highest level in the classification.

The levels of the system are regulated by a law issued in 2003. Spanish leads the way among quality branded varieties.

Features - aging and sugar content

Only high-quality products are classified by aging. The Joven designation is ad hoc. It indicates a young drink that has not undergone aging, or with a short aging period in steel containers.

General division:

1. Nouble. More than 1.5 years of aging.
2. Añejo. At least 2 years of aging.
3. Viejo. With exposure from 3 years.

High quality wines with a geographical indication are classified:

1. Crianza. Red varieties over 2 years old. White or pink - over 1.5 years old.
2. Reserva. Red wines are aged from 3 years, for white and rosé - more than 2 years old.
3. Gran Reserva. For red wines the minimum age is 5 years, for others it is at least 4 years.

Red, rosé and white wines in Spain differ in their sugar content:

• semidulce (semi-sweet);
• dulce (sweet);
• semiseco (semi-dry);
• seco (dry).

Spaniards prefer dry drinks, which is why the best Spanish wines contain minimal amount Sahara.

Designation and marking

White, red or rosé wine in Spain has a label that is the hallmark of the drink. It contains information:

• brand;
• aging method;
• harvest year;
• region emblem;
• volume;
• alcohol level;
• color, denoted as blanco, tinto or rosado (pink can be denoted as rose dry wine);
• bodego (winery) address.

Espumoso stands for sparkling wine, Cava stands for traditional champagne.

The availability of received awards, medals is also displayed. Expensive branded products can have 2 or 3 labels.

The best wines of Spanish origin

The best wines of Spain are appreciated all over the world. These are exquisite red varieties of Rioja, white drinks from Castile and La Mancha, sweet ones from Valencia.

Common grape varieties in production are Tempranillo, Garnacha and Carignano. For white drinks, the most commonly used varieties are Albranillo, Ayren and Moscatel.

Sparkling wine Cava is made using the French champagne technology. The official year of birth is considered to be 1872; it became widespread after 1880. This species is made from grape varieties of Catalonia. The full name Champana de Cava means "champagne from the cellar". Differs in the degree of dryness. It is stored for no more than 3 years, so it goes on sale ready for use.

Malaga, a white dessert wine from Andalusia, is another popular drink. Differs in an unusual spectrum of shades from dark amber to dark chocolate. The taste contains notes of prunes, confectionery and resinous-balsamic nuances. For the manufacture of this kind of drink, caramel, raisins and nuts are used. Does not lose aroma and taste during long-term storage.

Is a fortified wine drink... Mainly made from white grape varieties. Sometimes it is called sherry. Kept for decades without losing its own taste... The aroma of the drink is characterized by pungency, and the taste is distinguished by refreshing almond-nut notes.

Sherry production in Spain is located in Andalusia. Fino is dry. Oloroso belongs to dessert drinks. There are other types of sherry, this is a sweet or semi-sweet wine. A popular drink is Pedro Ximénez, brought by tourists from Spain. It has a dark shade and sweet taste.

Wine drinks in Spain have a tart taste and strength. They are appreciated for their taste and rich aroma.

We met Konstantin, the author of this article, while communicating on one of the forums, where he promised to send me his thoughts on how to choose Spanish wine. It turned out that Konstantin was pretty shy - his letter was drawn to a full-length article, which I decided to publish after a little editing. I will note that at some points our opinion does not coincide, but I did not correct this, and the text turned out to be lively, direct and with an interesting author's view of wine. Enjoy reading!

I am not an expert, not a sommelier, just an advanced lover of wines and eat deliciously with them. With the great advantage that I have been living next to three wine-growing regions of Spain for a long time, and you can eat deliciously in this country everywhere.

Over the years spent here, and there are no less than 19 of them, I was able to discover Spanish wines and fall in love with them. I tried a lot, came to the conclusion that there are, perhaps, three regions that are worth paying attention to in the first place.

Wine Regions of Spain

Both the Spanish monarchy and Spanish wines have their own monarchs. Priorat is the King, Ribera del Duero is the Queen, and Rioja is the Prince. Having tasted different wines from these regions, I came to the conclusion that everything else is also worth trying, but it is unlikely that it will be possible to surpass these regions.

Having traveled pretty much around Rioja, having visited both leading, top wineries (bodegas), like Marques de Riscal, Viña Tоndonia, Muga, Vivancos, which produce millions of bottles a year, and small, almost completely unknown ones, which make literally several thousand bottles a year. , I can say one thing. It's Rioja! Wines for all occasions, with almost no room for error. Very often, apart from Rioja, there is simply nothing heard, especially in Russia. In the variety of wines that are produced there, you can search and search endlessly, visit little-known bodegas and constantly discover something new for yourself.

I haven’t had a chance to visit Ribera del Duero, but on occasion I always try something new and have never been disappointed, there are some preferences.

The Priory is already like a house. Wonderful place 30 minutes from home. A place where strong, strong wines are made. With a very intense taste, often astonishing those who try them for the first time. At any time, after looking through the bodega guide, you can go and find something new. The region is quite small, with bodegas that produce a maximum of 20-30 thousand bottles a year. There is simple wines, inexpensive and affordable. There are also very interesting ones, not for every day, but just savoring in good company or alone, so that no one interferes. The uniqueness of the region itself, its character and history are a pleasant addition to this.

Montsant is located next to the Priory, or rather, around it. Montsant produces wines comparable to Priorat, but slightly softer - and only because of the slight difference in soil. Sometimes it is even impossible to understand on whose land you are, Priory or Montsant? There are even some estates where the vines intersect at the border of the regions, but this is already a wine policy.

These were, perhaps, just a few words about personal preference. It is impossible to describe all the impressions for each of the regions, it must be tried and watched. Well, now I will try to express my personal view of the selection of wines in Spain and Russia.

Spain wine regions map

A few words about prices

Perhaps I'll start with the prices. This is an important factor in choosing a bottle of wine, as even at a high price you can buy inexpressive wine. I will quote local prices, because what I saw in Russia does not fit into any gate (practice shows that prices in our retail are on average 2-4 times higher - approx. A.O.).

Rioja ranges from 3 to 30 euros per bottle.

Ribera del Duero - from 7 to 40 euros.

Montsant - from 7 to 30 euros.

Priory - from 12 to 50 and even 80, 500 ...

As one wine collector said: “For an ordinary person with an inexperienced taste, there is no point in buying wines more than 15-20 euros. He simply will not be able to reveal for himself the range of flavors that they can present to a professional. "

And it is true. You can love wines, enjoy them whenever you get the chance. But they should not become the subject of a cult. You just need to afford them at any opportunity. And it is true! Great results can be found in the range of 15-20 euros per bottle! I assure you, your liver may simply not be enough to taste everything.

There are explanations for the price range from 5 to 500 euros. Production conditions, climate, vine age, soil, etc. - everything has a price and effort. Besides, the price of wine is a relative thing. I have a winemaker friend. He has a small, family bodega. And when I asked him if one top wine from Priorat really costs 500 euros per bottle, he answered me simply and clearly: “No wine costs so much! And it can cost as much as you want to sell it for. "

And everything else is a cult. These are the famous Catalan restaurants "Can Roca", "El Bulli", where lunch costs from 300 per person. I admit the incredible freshness of the products that are used there, yes ... But everything else is work or, as they say here, the mano de obra of the chef, who with tweezers puts a leaf into a drop of sauce from the herring's eye. But then it sounds like: “I dined at…. and it cost me 500 euros! "

How to choose?

So what and how to choose? If you go to buy deliberately, and there is something to choose from, then you can see the years, harvests in advance, but I don't do that. First of all, I look at the bottle. Good wines will not be poured into thin, simple bottles. The label should not be embarrassing at all. There are very strong wines with no labels, and there are mediocre ones, but with gold, monograms, etc. So you don't have to look at the label - but it's worth reading. Where is it made, where it is bottled (especially important for Russian retail), grape variety (if there are any specific preferences).

And, of course, the price. Here, for example, if the wine costs 10 euros and more, then it will not turn out to be bad. May not live up to expectations in taste, but it won't be bad or too simple.

And there is already experimenting. Try, discover something new for yourself and remember, and on occasion - repeat. Try to look for places where tastings are organized, especially in bodegas. And if you liked something, then be sure to take 2 bottles. One will be drunk quickly enough - this is a proven fact, but the second can be saved until a special occasion. For me personally, this is the rule.

Spanish wines in Russia

When I go to Russia, I usually take as much as possible for my family and friends. I never miss an opportunity to go to supermarkets and see what they offer and how much it costs, and I get very upset.

There is only one conclusion: alas, there is no wine culture in Russia. Good wine costs a lot of money. What is offered even in good stores at a price of 400 to 1000 rubles is crap. Hit a couple of times. It was curious to try Chilean wine, which is abundant in Moscow, I bought a bottle for 800 rubles (then it was about 20 euros).

It didn’t even occur to me to look at the cork for that kind of money - but it turned out to be screw. Gentlemen, this is nonsense! Not a single self-respecting winemaker will close his wine with a screw, and even more so for that kind of money.

Then I began to study the proposals more closely and noticed one detail. At prices of 300 rubles and more, shops offer Spanish wines from regions that are not even famous for their winemaking here - neither in terms of climate, nor in soil, nor in wines as such. And this is given the fact that Moscow is only 4000 km away.

So what can we say about Chilean wines, which are brought from the devil knows where? What do they even put out on the shelves? For how much and where was it bought so that everyone could make the most of it?

Therefore, the only choice left were wines from Torres (Penedes region). And Torres is a monster that sells his products all over the world. And what is in Moscow supermarkets is the only thing that you can more or less safely take.

Everything else is not even worth looking at - either go to wine boutiques and pay crazy prices for really good wines. And there they are: I personally saw an interesting wine from the Priorat region for 120 euros, although here it costs 13. It's sad.

I have tried to organize (and sometimes do) wine tours for interested people. But there are very few of them. In memory of the 90s, people are stubbornly looking for sangria in Spain, and are happy to buy it in plastic bottles, and lucky home with lust. Well, of course! Spanish sangria! But it’s just right to make it from those wines that are sold at strange prices in the capital's stores for the masses.

Spain is considered the third (after France and Italy) largest wine producer in the world. More than 300 different grape varieties are currently cultivated in the country, according to this indicator, Spain confidently ranks first in the world.

The variety of grape varieties allows Spanish winemakers to constantly experiment and create new brands of wines. However, despite this, the Spaniards have rather conservative views on the process of wine production and often innovations are accepted with great caution.

For the same reason, classical European grape varieties cultivated in many countries of the world have not become widespread in Spain, and here mainly (85%) local and nowhere else found grape varieties, such as Ayren, Garnacha, Palomino, Viura, Tempranillo and dr.

Each particular province cultivates certain grape varieties, which determine the types of wines produced. All this leads to a very specific and unique aroma and taste of Spanish wines, peculiar only to them.

So, Spanish wines are divided into the following main groups:

Vinos de Mesa (VDM)- table wines. As a rule, these are younger wines of lower quality.

This category includes wines from unclassified vineyards, which are produced from several grape varieties. However, this may also include wines that, for one reason or another, were not included in the category of vintage wines.

The most minimal requirements are imposed on table wines, mainly related to the content of certain substances in the finished product.

There are no requirements for the place of origin, vine cultivation and aging. Therefore, the range of wines produced in this category is the widest - from a drink that does not have any individual properties to elite declassed wines, which for some reason do not fit into the laws on local DOs or Vino de la Tierra.

Most of the table wines are made from grapes grown in central and southeastern Spain, where the largest vineyards are located.

This is not to say that all table wines in Spain are simple and impersonal. Many wines produced in this category by well-known and reputable producers, despite low requirements, are made from grapes of certain varieties, grown in a certain area and even sometimes in a certain year. And sometimes they are not inferior in quality to more expensive vintage wines, while having a very low price.

Vinos de la Tierra (VDT)- local wines. These wines are of a higher quality than vinos de mesa.

Produced in a specific region, from specific grape varieties. The reputation and characteristics of such wines depend on the climate, production or aging methods of the region.

Their label indicates the harvest year, the grape variety used and the region of production. All of the above inscriptions are prohibited in the vinos de mesa category.

Zones for the production of vinos de la tierra wines are registered and defined by law.

Vinos con Denominaciоn de Origen (DO)- Prestigious wines produced in a specific region, from a specific grape, controlled by the Regulatory Council (Consejo Regulador). Before assigning the DO abbreviation to a wine, it must be known on the market for at least five years and have constant quality and characteristics.

Each of the regions has its own regulatory council, which controls the processes of growing grapes, production and sale of wine in accordance with certain regional standards.

About half of all vineyards in Spain are classified as DO. The DO concept is very versatile. It covers not only the geographical area, but also the production, processing, aging and marketing process.

Local wines and DO wines are subdivided into:

Joven - a young wine of the current harvest, which is either not aged at all in oak barrels or aged for a shorter time than is established for Crianza wines. They come in red, pink and white.

Crianza - red wines of at least two years of aging, of which at least 6 months - in oak barrels with a capacity of not more than 330 liters., The rest of the time in bottles. Rosé and white wines are aged for at least 18 months.

Reserva - red wines of at least three years of aging, of which at least a year - in oak barrels. Rosé and white wines are aged for at least 18 months, 6 of which are in oak barrels.

Gran Reserva - red wines of at least five years of aging, of which at least two years - in oak barrels. Rosé and white wines at least four years of aging, of which 6 months in oak barrels.

High quality sparkling wines - the label can be “premium” or “reserva”. Wines such as champagnes correspond to the quality of “gran reserva” when aged for at least 30 months from production to bottling.

Vinos con Denominaciоn de Origen Calificada (DOC) Is the fault the highest quality, the brand of which has been known for a long time (in some cases - centuries!) and the grapes for which are grown on the lands specially established for this brand. The characteristics of such wines are known and unchanged, the quality is strictly maintained and controlled.

These are, perhaps, all the main classifications of Spanish wines! Armed with this knowledge, you can easily choose the wine of your choice.