Melanie Armstrong
Hosting a themed wine-tasting party is not only an innovative idea for entertaining, but it is also a great way to learn about wine. Whenever you can compare and contrast—by opening more than one bottle at a time—you really take in a lot more information, especially if there is a common thread among the wines.
Although Spain doesn’t have as many truly prestigious wines as its European neighbors, it is still hot! hot! hot! when it comes to wines with personality and character, at outrageous values. It’s the perfect theme for a casual, festive wine-tasting fête. Spain also makes some outstanding cheeses. Letting your guests nibble and experiment with different wine and cheese combinations is sure to create a delicious buzz.
Here are my top picks for Spain’s most exciting wine regions. Buy one bottle of each wine for every ten guests. Remember: It’s a wine-tasting event, not a frat party—you only need a two ounce pour of each wine (about a third of a regular size glass) and will ensure your guests don’t end up having to crash on your couch.
Cava
I think starting any party with bubbles is the way to go. There’s just something about the elegance of sparkling wine that makes people feel sexy. Cava is sexy on a budget. Cava is unique in that it is made in Methode Cham-penoise. In order to bear the Cava name, the wine must go through many of the same labor-intensive processes that true Champagne does. However, many factors (including land, labor, yield, and permitted grape varietals) allow the Spaniards to produce a fresh, tasty sparkling wine at a fraction of the cost of the French stuff. Try Castillo Perelada Brut Cava ($13). It’s got bright green apple and toast aromas and beautiful, tiny bubbles.
Rosé
If your guests are not connoisseurs, they may initially turn up their noses at the pink wine on the table. But wine tasting is all about expanding horizons, so encourage them to try it. To their delight they will find that unlike many pink wines (ahem...White Zin) that are sticky sweet, a good Rosé wine is totally dry, refreshing, and a Spanish classic. Rosés come from all over Spain and are made from a variety of grapes—most often Garnacha (Grenache), Syrah, or Tempranillo. The skins are removed quickly so that only a stain of color is left in the wine, and no sugar is added, ensuring the wines remain tangy and tart. One of my new favorites is Vega Tolosa ($16) made from Syrah. It has lively pomegranate and cranberry flavors, with a hint of white pepper.
Albariño
If your lips haven’t tasted the spring-like zest that is Albariño, Spain’s top white wine, you are missing out! With the floral aroma of Viognier (gardenia, honeysuckle, orange blossom) and the mouthwatering tang of Sauvignon Blanc, the Albariño grape is in a league of its own. Try Martín Códax ($15).
Priorat
Priorat has emerged as Spain’s niche fine wine region. There wasn’t much action here until the 1980s when a pioneering group of winemakers decided to try growing high-quality grapes in the harsh, schist soil high on the hillsides of this previously forsaken area near Barcelona. Their experiment paid off. Extremely low yields from Grenache and Carignan, along with international varietals like Cabernet and Syrah, make for super concentrated wines, with massive port-like texture and ripe blackberry, mineral, and licorice flavors. Many Priorats start at $50 or $60 a bottle, and some even garner triple digit price tags. A beautiful Priorat with an even prettier price is Rotllan Torra ($20).
Jumilla
Jumilla was known as a bulk wine region until an infestation of phylloxera (the tiny root louse) devastated the vineyards in 1988-1989. Since landowners had to replant their vineyards anyway, many got together and decided to reinvent themselves—they would dramatically increase quality by choosing better quality clones, and limiting yields. The plan worked, and now Jumilla is earning a reputation for good quality wines made mostly from Monastrell (same as the French Mourvedre) with nice structure, and dark flavors of ripe black fruits and spice. One of my all-time favorites is Casa Castillo Monastrell ($13).
Rioja
Rioja is unquestionably Spain’s most famous and well-loved region for red wines. Riojas are made in a broad range of quality levels, from simple Crianzas to the ultimate Gran Reservas, which typically do not leave wineries until they are eight or ten years old! Rioja reds are made mostly from Tempranillo and Grenache, and although Rioja is often called the “Bordeaux” of Spain, the wines can have a delicacy more similar to fine Burgundy. Classic flavors include saddle leather, orange peel, spiced tea, vanilla, and earth. A complex Rioja is Seis de Luberri ($20).
In addition to this six-pack of wine, you’ll need a dump bucket in case a guest wants to spit or pour out a wine before moving on to the next one. Have fun, and remember that each person may have a different favorite. A great thing about wine is it’s totally subjective…and totally delicious!
Melanie’s Spanish Cheese Picks:
Manchego—Spain’s most popular cheese. Made from sheep’s milk, with a mild, slightly briny nuttiness. Aged versions have more intense flavor.
Mahon—Cow’s milk cheese that tastes buttery sharp, slightly salty, nutty, and a bit barnyardy.
Idiazabal—Raw sheep’s milk cheese. Buttery, smoky and nutty.
Cabrales—Vivid blue, nearly purple veined cheese made from a mixture of cow’s, sheep’s, and goat’s milk. Intense and strikingly complex.
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