The Grapes
As we've seen, the majority of Spanish wines are produced
from native grapes. The list of all the known native varieties
would but be impractical here, as there are literally hundreds
of recogized grape varieties. Let's start with the best known
ones, as used in the main regions. The D.O. system includes the
grape varieties allowed in each D.O. region. Many wines are produced mixing several varieties to achieve the required characteristics:
color, alcohol content, balance, aging properties, etc.
D.O.Ca.
Rioja
- Name - Description - Characteristics
- Tempranillo - Black - Fine quality, aromatic, good acid balance, ages well
- Graciano - Black - Aromatic, scarce, low alcohol
- Mazuelo - Black - Rich in tannin & color [aka Cariñena]
- Garnacha - Black - High alcohol, quality, can oxidize [aka Grenache]
- Viura - White - Low alcohol, resists oxidation [aka Macabeo]
- Malvasia - White - Low alcohol, fresh [aka Alarije]
- Garnacha Blanca - White - Higher alcohol, less acid
D.O. Penedés (Catalonia)
- Name - Description - Characteristics
- Cariñena - Black - Robust, rich color
- Garnacha - Black - Full bodied, high alcohol
- Monstrell - Black - Small yield, deep color, sweet [aka Mourvèdre]
- Ull de Llebre - Black - [aka Tempranillo]
- Macabeo - White - One of the Cava grapes [aka Viura]
- Xarel-lo - White - One of the Cava grapes, medium alcohol, sparkling wines
- Parellada - White - One of the Cava grapes, low alcohol, high acidity, fruity
- Malvasia - White - Fruity, medium alcohol, also used in Madeira
- Pansé - White - Coarse, high alcohol
- Pedro Ximenez - White - Sweet wines, also used in Montilla
