Wonderful Wintertime Spanish Wines

Spanish Wines: The red, the white & the wonderful

 

Winter is just about upon us and it’s a perfect time for a trip to Spain—or at least through its vineyards. We asked our sales staff for their favorites from this country of red, white, and wonderful Spanish wines. Here’s suggestions from Doug Yacka, Bill Frank, Carrie Shaw, Tammie Teclemariam, Sara Sparks, and Lorena Ascencios.

Tinto Tradicional, Fronton de Oro – 2012

Never tried a vino from the Canary Islands? Well, now is the perfect moment. Not only is the Fronton de Oro a great introduction to these largely unknown wines, but it’s also a fabulous pairing with autumnal cuisine. White pepper, ground nutmeg, cherry, and dried herbs and flowers bring to mind a lightly dressed pork loin, weisswurst, Swedish meatballs, and savory roast squash. A few sips and you’ll forget all about summer vacation. – DY

Txakolina, Ameztoi – 2014

This is a very dry white wine with citrus throughout, with a little lime on the finish. Works well with fish and shellfish without any fancy sauces. – BF

Ribeira Sacra, “Inquedo,” Prádio – 2012

The Prádio winery is small, family-run winery where the wines are meticulously cared for by winemaker, Xavier de Seaone. His love of the native grapes of Ribeira Sacra drives him to experiment by vinifying the “other” grapes of the region separately and bottling as mono-varietal delights. This here is the best-known red wines of the region based on the best-known red grape of the region called Mencía. The Inquedo comes from the first press of the his Mencía and is full of life – easy dark berried aromas with a touch of tannins. An ideal weeknight wine. – LA

Marqués de Murrieta Reserva, Rioja – 2010

This is one of my favorite examples of a traditional Rioja, with bright red fruits and appealing baking spice and cedar notes. Very easy to drink and pairs well with all kinds of cuisine, especially Spanish meatballs with red sauce, roasted pork, or grilled steak. – CS

Albariño “Ambar”, Granbazán – 2014

This Albariňo is one of the tastiest I’ve found thus far in my search. It has tart and ripe stone fruit with pleasing medium-plus acidity. I would pair this with any kind of shellfish, bouillabaisse, or seafood dish. It’s a nice contrast to autumnal soups like pumpkin or butternut squash. – CS

Raventós i Blanc Cava Rosé de Nit – 2013

Here is a Cava that could compete with sparkling Spanish wines more than twice the price. A toasty nose that stays rich on the palate with a fine bead dissolving into a hint of red fruit. Like a good white wine, it starts to become more expressive as it warms up, so don’t serve too cold. – TT

Alba “Mosto,” Alba Viticultores – 2014

I was a little hesitant at first to try this wine. Sherry? Sherry production starts the same way as most wines–grapes are harvested and fermented into a still, dry product. Many books on the subject informed me the first stage of this liquid is too tart and too acidic to taste any good–not unlike still wine from Champagne. So when I sniffed a glass of this Manzanilla nouveau I had no idea what to expect. To my delight, it was exuding fresh, peachy fruit and a gentle salinity that is both easy on the palate and undeniably delicious. Nothing to fear, Sherry lovers and loathers. Palomino is here. -SS