Maria del Yerro, president of Grandes Pagos de España (GPE), the leading Spanish association of renowned single-estate vineyards, and co-owner of Alonso del Yerro winery in Spain, loves the great variety of Spanish wines, their high quality, and that many Spanish wines are an excellent value.
According to del Yerro, there are around 4,300 wineries in Spain, with many wineries adhering to traditional winemaking practices (like clay amphorae fermentation) and modern techniques (like stainless steel tanks and oak barrel aging), as well as sustainable and organic winemaking practices that preserve biodiversity in the vineyards.
Overall, the great complexity of Spain’s terroirs is what makes the country’s wines so unique, and wine lovers from all over the world are taking notice of the wide spectrum of styles.
“Spain’s wine regions offer a vast and varied landscape for wine lovers to explore – from reds of Rioja, Priorat, and Ribera del Duero, to the crisp whites of Rías Baixas and the unique wines of Jerez,” shared del Yerro. “Spain has over 70 officially recognized wine regions, known as Denominaciones de Origen, or other classifications as DOCa, Vino de la Tierra, Vino de Calidad con Indicación Geográfica, Vino de Mesa.”
At GPE, del Yerro and her team focus on expanding consumer and trade knowledge about the diversity and quality of Spain’s terroirs and wines. “The terroir diversity, the different wine styles, the diversity of grape varieties, and the consistent quality and value – we have wines for every occasion and for every mood,” del Yerro said.
Founded in 2000, GPE is a non-profit association of 33 prestigious wineries across Spain. Membership in Grandes Pagos is based on a rigorous selection criteria for viticulture and winemaking excellence on the level of a pago, a delineated vineyard that is the ultimate terroir designation in Spain.
“By leading the concept of terroir and single-estate wines of Spain, we ensure that Spain’s finest wines receive the recognition they deserve for their quality, uniqueness, and heritage, elevating the prestige and reputation of Spanish viticulture,” said del Yerro.
A Deep Dive into Spanish Wines – Heritage, Diversity, Terroir, and Innovation
Araceli Ribas, owner and winemaker at Bodega Ribas in Spain, said Spanish wines have seen a significant rise in global interest because of their affordability, quality, and unique varieties.
“Spain exports millions of bottles of wine annually across various markets globally,” said Ribas. “Major markets include Europe, the United States, China, and Latin America, with significant volumes of both red and white wines.”
Ribas pointed out that Spanish wines are special because of their:
- Heritage and centuries of winemaking tradition;
- Diversity and wide range of grape varieties and wine styles;
- Terroir and unique regional characteristics reflected in the wines;
- Innovation and commitment to quality and adaptation to modern challenges.
Ribas explained that Spanish wines are deeply influenced by their terroir, which includes the climate of the specific wine region.
“Climate change is very challenging to Spanish winemaking, impacting grape growth and wine quality through rising temperatures, altered precipitation patterns, and unpredictable weather events,” said Ribas. To address these challenges, the wine industry in Spain is implementing various strategies, according to Ribas, such as:
- Sustainable Practices: “Many vineyards are adopting organic farming and water conservation techniques,” revealed Ribas. “These practices not only mitigate environmental impacts but also enhance soil health and improve plant resilience to water stress.”
- Research and Innovation: “Efforts are underway to develop heat-resistant grape varieties adapted to changing climatic conditions,” said Ribas. “This involves genetic selection and breeding to enhance grape tolerance to higher temperatures while maintaining wine quality.”
- Vineyard Management: Winemakers are adjusting planting schedules and canopy management practices to protect grapes from heat stress and optimize harvest quality. “Techniques such as cover cropping to retain soil moisture and efficient irrigation methods are increasingly employed,” Ribas added. “Furthermore, there is a growing emphasis on biodiversity preservation and integrated pest management, promoting ecological balance in vineyards and ensuring long-term ecosystem health.
‘Spanish Wine Is a Gift That Keeps on Giving’
Master Sommelier Scott Carney, dean of wine studies at the Institute of Culinary Education in New York City, said he loves Spanish wines.
“I love the incredible, long history of wine in Spain and its diversity – region to region,” Carney said. “From the brilliant ingenuity in producing a wine as fascinating and complex as Sherry to the regions I’m just beginning to explore more thoroughly, Spanish wine is a gift that keeps on giving.”
Carney shared some of his professional experience with Spanish wines, which he said has become a popular choice for wine consumers based upon both quality and value. “Since Spain joined the EU in 1986, their presence in the New York market has grown incredibly,” he said. “I witnessed this with the founding of Jorge Ordoñez Selections in 1987 and bought volumes of his wine as corporate beverage director for the Glazer Group’s five restaurants. Before then, I liked to joke that you were a Spanish wine expert if you knew that Rioja made red, white, and rose and that Vega Sicilia was Spain’s most famous red wine.”
According to Carney, Jorge Ordoñez opened up a vast world of Spanish wine to the market, ranging from spectacular value (inexpensive wines from all over Spain) to some of the choicest selections from Rioja and Ribera del Duero. “One index of their popularity is the number of tapas bars in the city [New York] from Bar Jamon to Tía Pol to Jose Andres’ Mercado Little Spain,” said Carney. “Another place to point to are the number of wholesalers who have followed in [Ordoñez’s] path: José Pastor Selections and Olé & Obrigado Imports, and the commitment of the quality wholesalers to represent Spain strongly in their portfolios.”
Spanish Wines at Bars and Restaurants – Where to Begin
Eric Harris, the sommelier for Durham, N.C.’s Matt Kelly Hospitality – which includes Nanas, Mateo Bar de Tapas, and Mothers & Sons Trattoria – believes interest in Spanish wine has been steadily rising over the past 10 to 15 years. “I think people have really noticed the quality-to-price ratio that Spain offers,” he said. “I can only really speak for the U.S., but guests now ask for things like Rioja, Godello, Albariño, and Mencia by name.”
Some of the popular Spanish wines at Nanas and Mateo Dar de Tapas include the 2021 D. Ventura Vinas do Burato Mencia, the 2022 Pedralonga Albariño, the 2023 Ameztoi Rubentis Txakolina Rosado, and the 2020 Ostatu Rioja Crianza. “With wines like the 2021 Envinate Lousas and 2022 Do Ferreiro Adina Albariño around or under $100 on our list at Nanas, the quality-to-price exchange is nearly unbeatable,” said Harris.
Ribas, of Bodega Ribas, said there’s a Spanish wine to suit every type of customer, whether they prefer reds, whites, rosés, or sparkling wines, and a wine for every type of cuisine, from the simplest to the most sophisticated dish.
“Starting with well-known regions like Rioja, Ribera del Duero, Rías Baixas, or Priorat, known for their esteemed vintners, can provide a solid foundation,” said Ribas. “As confidence grows, exploring lesser-known wine areas can further enrich your offering, ensuring a dynamic and appealing selection for your clientele.”
Ribas suggested that owners and operators of bars and restaurants who want to feature Spanish wines start by highlighting what’s popular and include a variety of options, such as reds, rosés, whites, and sparkling wines. He also recommends that operators educate their staff about Spanish wines, so they can confidently guide customers and make informed recommendations based on taste preferences and food pairings.
“They should know that Spanish wines bring diversity, offering a broad spectrum of styles from robust reds to crisp whites and sparkling varieties,” said Ribas. “They deliver exceptional quality and value, making them accessible and attractive to a wide range of customers. When it comes to food pairing, Spanish wines excel, complementing various cuisines and elevating the dining experience with their versatility and flavor profiles.”
Del Yerro, of GPE and the Alonso del Yerro winery, advised operators to taste a plethora of Spanish wines and get the story behind the wines. “I would suggest tasting the wines before and to ask for the variety and the area and, above all, to ask for the story of the winery,” she said. “And to always offer wines that they like, not because they are famous, but because they like them.”
Carney, of the Institute of Culinary Education, said a by-the-glass program is the best place to start with Spanish wines, although anything offered by the glass should be available by the bottle as well.
“Although it is commonplace today, I can remember when – in a restaurant’s wine-by-the glass program – the three-ounce ‘tasting’ pour was introduced,” said Carney. “Here was a way for a restaurant to offer to its guests an affordable sample of a wine with which they were unfamiliar, without committing to the usual five or six ounce pour. Of course, many restaurant bartenders routinely offer a free ‘sip’ of a strange wine in a similar setting to guests. But, I think wines deserve more than just an instantaneous ‘one and done’ sip but a few minutes of attention to see the interaction with air and the development before your very nose.”
Carney added that a wine program works in the service of the food menu, so one should think about the dishes with which a Spanish wine would best work. “This can be done along with the chef, proceeding through the appetizers and entrees to discover where the red or white Spanish wine can best fit in,” he said. Menus often have a ‘chef’s favorite’ or ‘somm selection’ accompany a particular app or entrée, to guide guests and remove the anxiety some guests have in pairing wine and food.”
Aaron Kiel is an editor, writer and public relations professional in Raleigh, N.C. He’s worked in the beverage, tea and coffee industries for two decades, as well as hospitality and technology. He’s a journalist at heart, but he also wears a PR and communications hat through his consultancy, ak PR Group. Aaron is a contributing writer/reporter for Questex’s Bar & Restaurant News, and he recently worked as the editor of World Tea News with Questex’s Bar & Restaurant Group. In 2023, he was a finalist and honorable mention in the “Folio: Eddie & Ozzie Awards” for Range of Work by a Single Author – B2B,” for his work at World Tea News. And in 2024, he won a Gold Northeast Region Award in the American Society of Business Publication Editors’ (ASBPE) Azbee Awards in the category of Editorial Excellence for DE&I, recognizing his 2023 article on Pride Month for Bar & Restaurant News. Aaron also received a 2024/2025 ASBPE Diversity Fellowship Award, which supports and recognizes diversity in the field of B2B journalism. Connect with him on Instagram: @adventurer_explorer.
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