The Spanish wine industry dates back a few thousand years, and its traditions are as entrenched as those of its Mediterranean neighbors. Like the most famous wines of France and Italy, most of the grapes that go into Spanish wines are unique to Spain, and the wines are vinted in European-style blends named for their appellation (rather than varietals).

Spanish Red Wines

Tempranillo

Like Cabernet is to the Bordeaux region of France, Tempranillo is to Rioja, Spain's oldest and most distinguished wine-making region. Full bodied, complex, and fruity, through aging the Gran Reservas achieve a remarkable smoothness. Tempranillos are a truly versatile, food-friendly wine.

At Ciudad try Bodegas Breton y Cia "Lorinon" Reserva with the Lamb T-bone Chops, or Marques de Caceres Gran Reserva with Tamarind-glazed Salmon.

At home, try a Tempranillo instead of a Pinot Noir with bold-flavored foods.

Granacha-based Blends

More widely know as Grenache, this hardy Rhone-style varietal yields fruity, spicy, medium-bodied wines with supple tannins.

At Ciudad, try Martinet, "Martinet Bru" with the Gaucho Steak.

At home, try a Granacha instead of a Cabernet Sauvignon with grilled steaks.


Spanish White Wines

Cavas

Spain has the largest sparkling wine industry in the world-and a highly respected one at that. Made in the Penedoes region of Spain, Cavas are sparkling wines that are dry, crisp, and full of fruity aromas. In this country, unfortunately, most of us stopped trying sparkling wines from countries other than France in an effort to "grow up" our tastes once we could spend more than $5 a bottle at New Years! Well stop thinking that the French are alone at top of the "Methode Champenoise" ladder! (The French low end gives the same results, we assure you.)

At Ciudad, try Mont-Marcal Brut Reserva with Arepas or dessert.

At home, try a Cava instead of your usual cocktail or with spiced almonds.

Albarino

These days, almost every good wine list in this country includes Albarinos, for good reason. A rising star, this unique Spanish varietal results in complexly fruity, intensely floral wines.

At Ciudad, try Lusco de Minio with the Ceviche or the Congrio, a delicious light fish dish with saffron-leek broth.

At home, try an Albarino instead of a Sauvignon Blanc with seafood kabobs or broiled filets.

Godello

A Galacian grape which produces clean, smoothly citric wines that finish with a trace of effervescence.

At Ciudad, try Bodegas Godeval with the Roast Pork.

At home, try a Godello instead of a Pinot Grigio or Pinto Gris with spicy Thai food.

Verdejo

A varietal grape used primarily in blends, alone Verdejo can achieve exquisitely light wines which are slightly floral and acidic.

At Ciudad, try the "Basa" Rueda with the Quinoa Fritters with Romesco Sauce or the Cuban Roast Chicken.

At home, try a Verdejo instead of a Sauvignon Blanc with veal or dishes with spicy tomato-based sauces.

Viura

Clean, fresh, with mildly grassy aromas; a bit like light Chardonnay. Viura is the featured varietal in most Rioja whites.

At Ciudad, try "Lorinon Blanco" with the Whitefish.

At home, try a Viura instead of a Chardonnay with fish and shellfish.

Rosado

Spanish Roses have little in common with their American counterparts. Far more complex and dry than sweet, these internationally-respected wines are Provencal-style blends. Easy drinking, and great with food, Spanish roses are a perfect companion to a spicy meal or lively conversation on a sunny afternoon.

At Ciudad, try Finca Alejandro with the Calamari appetizer with Bilbao Chorizo.

At home, try a Rosada instead of a Rose or White Zinfandel with barbecued meats, fish, or a clambake.

Sherry

Jerez is a region of Spain known for its special potion, Sherry. Sherry starts with white wine fortified with brandy, which is then aged in an elaborate blending "pyramid" system of barrels called a "solera." Sherry ready to be bottled is drawn from the bottom, and new wine of the same character is added to the top. Sherry is categorized by character, and while some are newer and younger in taste, others older and more mellow, they are not labeled by vintage year. All young sherries are Finos, but not all have a character that is ready for release. The youngest sherry to be bottled is Fino, dry and refreshing, with a yeast-y aroma, the ideal sherry for happy hour; Amontillado, softer, darker, and dry, is perfect with bold-flavored appetizers; Oloroso (and a similar, slightly "younger" Palo Cortado), offers a sweetness that can work either before or after a meal; and Manzanilla, with faintly salty tang that comes from the vineyards' proximity to the sea. (Cream Sherry owes is sweetness to the addition of sun-dried grapes--and owes its market to sweet tooths overseas. The Spanish never touch the stuff!)

At Ciudad, try a Fino with the Argentine Empanadas.

At home, try a sherry instead or a Chardonnay or a Martini before dinner, with goat cheese or olive oil and a baguette, and a selection of Spanish olives.