Attributes:

Marques de Alella

Spain

Dry White Table Wine

750 ML

1999: WineEnthusiast Rating: 87

crisp, lively

Food Matches:

This mountainous country possesses more vineyard land than any other country on earth, and ranks third in wine production after France and Italy. Spain is best known for its red Riojas and its Sherries, however other wines and regions are quickly gaining notoriety. Like France, Spain divides wine into categories; table wine at the bottom level and quality wine at the top, with a large emphasis on geographical origin. VdM (Vino de Mesa) is a basic table wine. VC (Vino Comarcal) wines are a level up. VdlT (Vino de la Tierra) refers to one of the country’s 25 distinct regions, and each wine possesses a local character. At the top level, only about fifty wines are considered DO (Denominacion de Origen). These wines come from the best-known regions and are the equivalent of France’s Appellation Contrôlée. DOC (Denominacion de Origen Calificada) is reserved for wines that adhere to the most stringent regulations. So far, Rioja is the only wine to gain the Calificada classification.

Attributes:

Bodegas Vina Magana

Navarra, Spain

Dry Red Table Wine

750 ML

2004: WineAdvocate Rating: 90

black currant, blackberry, oak, smoke

2003: WineAdvocate Rating: 91

blackberry, cherry, currant, oak, spice box, spicy, toast

2003: WineAdvocate Rating: 90

concentrated

2001: WineAdvocate Rating: 91

berry, bitter, blackberry, espresso, oak

1998: WineSpectator Rating: 83

light

black cherry, chocolate

1998: Tanzer Rating: 86

menthol, plum, red fruits, redcurrant

1998: WineEnthusiast Rating: 83

1996: WineSpectator Rating: 83

dense

Food Matches:

Once known for easy-drinking dry rose wines, today this region just northeast of Rioja is becoming known for red wines that are similar to but less expensive than Rioja’s. Navarra currently is going through a modernization program, which includes not only adding new equipment and implementing modern winemaking techniques but also experimenting with different varieties such as cabernet sauvignon and chardonnay.

Attributes:

Vina Pomal

Rioja, Spain

Tempranillo

750 ML

Food Matches:

(ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.