Spain’s wines have undergone significant transformations in recent years. Spain’s wines are steeped in centuries of heritage, but they’ve evolved into some great and intriguing modern wines. Part of his transformation was due to the rediscovery of forgotten fruits and hidden wine locations to produce bold, distinct wines that compete with the best in the world while remaining uniquely Spanish.
The laws governing wine in French and Spanish wines are comparable to those governing the French appellation system. Rioja is the most important red wine area in Spain. Traditionally, bodegas in Rioja offered reds in four quality levels, corresponding to the wine’s duration before release. They are: sans Crianza, Reserva, and gran reserve, increasing age (and price). Below all You Need to Know regarding Spanish Wine:
Riojas Elegant and balanced are the hallmarks of Spanish wine.
Riojas are known for their delicacy and balance. Many bodegas, however, have turned to innovative viticultural practices, French oak, and shorter barrel maturation to develop wines with more concentration in response to international demand for rounder, fruitier wines. At parties, a fine Spanish cava is frequently our second label, as many have the little French bubbles and are heavy with yeast, which I enjoy. Sparkling wines prepared in the traditional Champagne process with indigenous grapes are also fantastic buys. These are known as “cava” and are mostly produced in the Penedes area near Barcelona.
Spanish sherry wine
Spain’s sherry is very great. Despite its decades of reputation, this fortified wine from Andalusia has been mostly forgotten. However, quality has never been higher, and in an age of rising wine uniformity, Sherries are unlike anything else in a bottle.
Their flavor palette is vast. Despite their 15% alcohol content, Manzanillas and Finos are pale, dry, and delicate aperitifs when served well chilled. Amontillados, the best of mine with more age and alcohol, can smell like walnuts and honey and can be dry or sweet. Paella is a delicious, substantial dish that is much easier to prepare than you might imagine. Here’s a quick and easy Paella recipe:
- Paella with Chicken and Seafood
- 2 quarts chicken stock
- saffron threads (1/2 teaspoon)
- Six fresh rosemary sprigs
- Season with salt to taste
- 1 Cornish fowl (or half a 2 1/2-3 pound chicken)
- 1/2 cup extra virgin olive oil
- 1 finely chopped green bell pepper
- 1 finely chopped onion
- Eight garlic cloves, minced
- 2 seeded and chopped tomatoes
- 1/4 pound green beans cut and halved crosswise (ideally broad, flat beans).
Meanwhile, remove the Cornish hens wingtips and wings. Separate the drumsticks from the thighs. Cut the breast in half and the back into two sections. Cut the rabbit into pieces of similar size. Season the Cornish hen and rabbit with salt and pepper. Find more about French and Spanish wines through the world wine official site.