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WINES OF SPAIN
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Spanish Grape Varieties
White Grape Varieties
Albariño
| Al-Bar-Een-Yo |
— This thick-skinned grape is Spain’s most popular white grape,
grown in the region of Galicia, with evidence of it being planted near the town of Cambados
as far back as the twelfth century. The Albariño grape produces wines that are light and high
in acid, with alcohol levels between 11 percent and 13 percent. It boasts a signature aroma of
apricot and peach.
Garnacha Blanca
| Gar-Nah-Cha Blan-Kah |
— This wine is characterized by high alcohol and
low acidity, with citrus and/or herbaceous notes. The wines can be textured and weighty. The
grape is fairly flexible in winemaking and can be exposed to malolactic fermentation, extended
skin maceration, lees stirring as well as oak aging.
Godello
| Go-Day-Yo |
— High-quality, very aromatic, and native to Galicia, this wine’s
cultivation has been considerably encouraged in the last few years, especially in the
DO Valdeorras.
Macabeo/Viura
| Mach-Ah-Bey-Oh / Vee-Ou-Rah |
— This grape produces mildly acidic wines
with a signature white flower aroma that are made to be consumed young. Under the name
“Viura,” it is used to make white Rioja. As “Macabeo,” it is the main grape used in the sparkling
wine Cava.
Malvasia
/Mal-vase-eeah/
— A Greek and likely pan-Mediterranean variety with vibrant
aromatic qualities, whether vinified as a dry wine or as a sweet and exotic wine. Formerly more
widely planted and used in Rioja, it has been eclipsed by Viura there, though it continues its
work in Catalonia and the Canary Islands.
Moscatel
| Mos-Cah-Tell |
— Also known as Muscat of Alexandria, Spanish Moscatel is a white
grape with a pronounced sweet, floral aroma. It is often used in blends across Spain, especially
Navarra and Catalonia.
Palomino
| Pal-Oh-Me-No |
— This grape is mostly found in the region of Andalucía and is
vinified varietally or blended with Moscatel to make dry Sherry. It can also be blended with
juice from dried Pedro Ximénez grapes to make the sweet Cream Sherry.
Parellada
| Par-Ay-Yah-Da |
— Very productive and high-quality, it is one of the basic
grapes used when making Cava. It thrives in Conca de Barberá, Costers del Segre, Penedés,
and Tarragona.