The important wine regions of Spain with their uniqueness

 Spain is renowned for its diverse wine regions, each with unique characteristics that contribute to the country's rich viticultural heritage. Here are some of the most important wine regions of Spain and their distinctive features:

### 1. **Rioja**

- **Location**: Northern Spain, along the Ebro River.

- **Uniqueness**: Known for its Tempranillo-based red wines, often blended with Garnacha, Graciano, and Mazuelo. Rioja wines are aged in oak barrels, giving them a distinct vanilla and spice profile. The region is divided into three sub-regions: Rioja Alta, Rioja Alavesa, and Rioja Baja, each with its own microclimate and soil type.

### 2. **Ribera del Duero**

- **Location**: Northern Spain, along the Duero River.

- **Uniqueness**: Famous for robust red wines made primarily from Tinto Fino (Tempranillo). The high altitude and extreme temperature variations contribute to the intensity and complexity of the wines. The region is also known for producing some of Spain’s most prestigious wines.

### 3. **Priorat**

- **Location**: Catalonia, northeastern Spain.

- **Uniqueness**: Known for powerful red wines made from Garnacha and Cariñena grapes. The region’s distinctive llicorella (slate) soils retain heat and reflect sunlight, contributing to the richness and minerality of the wines. Priorat is one of only two regions in Spain with the highest designation, DOCa (Denominación de Origen Calificada).

### 4. **Rías Baixas**

- **Location**: Galicia, northwestern Spain.

- **Uniqueness**: Renowned for its crisp, aromatic white wines made from the Albariño grape. The region’s cool, maritime climate and granite soils produce wines with high acidity, minerality, and fresh citrus flavors.

### 5. **Cava**

- **Location**: Primarily in Catalonia, especially around Penedès.

- **Uniqueness**: Famous for its sparkling wines made using the traditional method (similar to Champagne). The primary grape varieties used are Macabeo, Xarel·lo, and Parellada. Cava ranges from bone-dry to sweet and is known for its fine bubbles and complex flavors.

### 6. **Sherry (Jerez)**

- **Location**: Andalusia, southern Spain.

- **Uniqueness**: Known for its fortified wines made from Palomino, Pedro Ximénez, and Moscatel grapes. Sherry comes in various styles, from dry (Fino, Manzanilla) to sweet (Pedro Ximénez, Moscatel), and is aged in a unique solera system, giving it complex, layered flavors.

### 7. **Rueda**

- **Location**: Castilla y León, northwest of Madrid.

- **Uniqueness**: Specializes in white wines made from the Verdejo grape, known for their aromatic intensity, crisp acidity, and flavors of tropical fruit and herbs. Rueda also produces Sauvignon Blanc and Viura wines.

### 8. **Toro**

- **Location**: Castilla y León, west of Ribera del Duero.

- **Uniqueness**: Known for bold red wines made from Tinta de Toro (a local variant of Tempranillo). The wines are rich, high in alcohol, and have strong tannins, often requiring some aging to soften.

### 9. **Penedès**

- **Location**: Catalonia, near Barcelona.

- **Uniqueness**: A diverse region producing a variety of wine styles, including still whites, reds, and sparkling wines (Cava). Known for its innovative approaches and use of international grape varieties like Chardonnay and Cabernet Sauvignon, alongside traditional Spanish grapes.

### 10. **Jumilla**

- **Location**: Murcia, southeastern Spain.

- **Uniqueness**: Recognized for robust red wines made from the Monastrell (Mourvèdre) grape. The hot, dry climate and limestone-rich soils contribute to the wines' concentration and depth.

Each of these regions contributes to Spain’s reputation as one of the world’s top wine-producing countries, offering a wide range of styles and flavors to explore.

How the New World Wine Countries are different from the Old World Wine Countries?

The distinction between New World and Old World wine countries primarily revolves around historical, cultural, and geographical factors, which have significant impacts on winemaking practices, grape varieties, and wine styles. Here are some key differences:

1. History and Tradition:

   • Old World: Old World wine countries, such as France, Italy, Spain, and Germany, have long histories of winemaking dating back centuries or even millennia. Wine production in these regions often has deep-rooted traditions and strict regulations.
   • New World: New World wine countries, like the United States, Australia, New Zealand, Chile, and Argentina, began producing wine much more recently, typically within the last few centuries. As such, they lack the long-standing traditions and regulations of Old World wine regions.

2. Grape Varieties:

   • Old World: Old World countries often focus on indigenous grape varieties that have been cultivated in their respective regions for generations. Examples include Cabernet Sauvignon and Merlot in Bordeaux, France, or Sangiovese in Tuscany, Italy.
   • New World: New World countries have more flexibility in grape selection and are known for experimenting with a wide range of grape varieties from around the world. They may also grow traditional Old World varieties, but they often adapt them to their own climates and soils.

3. Terroir and Geography:

   • Old World: Old World wine regions are typically characterized by a strong emphasis on terroir, which refers to the unique combination of soil, climate, and topography that influences the characteristics of the wine. Old World winemakers often prioritize expressing terroir in their wines.
   • New World: While New World winemakers also recognize the importance of terroir, they may place less emphasis on it compared to their Old World counterparts. New World regions tend to have more diverse climates and landscapes, leading to a broader range of wine styles within a single region.

4. Winemaking Techniques:

   • Old World: Traditional winemaking techniques are often more prevalent in Old World countries, where methods such as hand-harvesting, natural fermentation, and extended aging in oak barrels are commonly used.
   • New World: New World winemakers are more likely to employ modern winemaking techniques, such as mechanical harvesting, cultured yeast fermentation, and the use of stainless steel tanks. They may also be more experimental with techniques like micro-oxygenation and reverse osmosis.

5. Wine Styles and Marketing:

   • Old World: Old World wines are often described in terms of their region of origin and are closely associated with appellations or denominations of origin. They may prioritize subtlety, complexity, and food compatibility.
   • New World: New World wines are often marketed based on grape variety or winemaker style, and they may emphasize fruit-forward flavors, boldness, and approachability. Marketing strategies tend to be more consumer-focused and less bound by tradition.

Overall, while both Old World and New World wine countries share a passion for winemaking, they approach it from different perspectives shaped by their unique histories, traditions, and environments.

 

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What are the reasons for the development of "FLOR" in the Sherry and how it impacts the wine?

"FLOR" typically refers to the layer of yeast that forms on the surface of Sherry wines during their aging process. The development of FLOR is a crucial aspect of the traditional Sherry-making method, and it has a significant impact on the characteristics of the wine.

Here's some information on the development of FLOR in Sherry and its impact on the wine:

1. Formation of FLOR:

FLOR is a layer of yeast (Saccharomyces cerevisiae) that forms naturally on the surface of the wine during the initial stages of aging in the Sherry production process.

This process occurs in the solera system, a unique and dynamic aging system used in Sherry production.

2. Biological Aging:

Sherry wines undergo two main types of aging: biological aging and oxidative aging. FLOR is associated with biological aging.

The layer of yeast acts as a protective barrier, preventing the wine from coming into direct contact with air. This biological aging process imparts specific characteristics to the wine.

3. Impact on Flavor and Aroma:

FLOR contributes to the development of unique flavors and aromas in Sherry wines. The yeast metabolizes certain compounds in the wine, producing distinctive nutty, yeasty, and briny notes.

The presence of FLOR also helps maintain the freshness and acidity of the wine.

4. Sherry Styles:

The presence or absence of FLOR during aging determines the style of Sherry. Fino and Manzanilla styles are characterized by the presence of FLOR throughout the aging process, resulting in lighter, more delicate wines.

If FLOR is intentionally allowed to die off, the wine undergoes oxidative aging, leading to a different set of flavors and characteristics seen in Amontillado and Oloroso Sherries.

5. Longevity and Stability:

FLOR plays a role in the longevity and stability of Sherry wines. The protective layer prevents excessive oxidation and spoilage, allowing the wines to age gracefully over extended periods.

In summary, FLOR is a key element in the production of certain styles of Sherry wines, influencing their flavor, aroma, and aging characteristics. It is a natural occurrence in the unique and traditional winemaking process of the Sherry region.

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How different are the fortified wines from regular table wines apart from an enhanced alcoholic strength?

 Fortified wines are indeed different from regular table wines in several ways beyond their enhanced alcoholic strength. Here are some of the key distinctions:

Alcohol Content:

Fortified wines have a significantly higher alcohol content than regular table wines. While most table wines typically contain around 12-15% alcohol by volume, fortified wines can range from 15% to 22% or more. This higher alcohol content is achieved through the addition of a distilled spirit, usually grape brandy, during the winemaking process.

Fermentation Process:

In the case of fortified wines, fermentation is intentionally halted before all the grape sugars have been converted to alcohol. This is done by adding the distilled spirit, which raises the alcohol level and stops the yeast from fermenting further. This results in a sweeter wine with residual sugar, whereas most table wines are fermented to dryness, containing very little residual sugar.

Flavor Profiles:

Fortified wines often have more complex and concentrated flavors compared to regular table wines. They can exhibit a wide range of flavor profiles, including nutty, caramel, dried fruit, spice, and various oxidative characteristics, depending on the type of fortified wine.

Aging and Oxidation:

Fortified wines are typically aged for longer periods than table wines, often in a solera system or through traditional methods like oxidative aging in open barrels. This extended aging process contributes to their unique flavors and aromas, as well as the development of secondary and tertiary characteristics.

Serving Temperature:

Fortified wines are often served at different temperatures than table wines. For example, sherry is commonly served chilled or at room temperature, while port is typically served at slightly warmer temperatures, enhancing their distinct flavor profiles.

Styles of Fortified Wine:

There are various styles of fortified wines, each with its own characteristics. Some well-known examples include:

Port: A rich, sweet, and often red wine from the Douro Valley in Portugal.

Sherry: A diverse range of fortified wines produced in the Jerez region of Spain, available in dry and sweet styles.

Madeira: A fortified wine from the island of Madeira, available in a wide range of styles from dry to sweet.

Vermouth: A fortified and aromatized wine commonly used in cocktails.

Food Pairing:

Fortified wines are often paired with specific types of food that complement their sweetness and flavors. For example, the port is often enjoyed with desserts or cheese, while dry sherry can pair well with tapas.

In summary, while both fortified wines and table wines are made from grapes, the differences in alcohol content, fermentation process, flavor profiles, aging methods, and serving practices create a distinct category of beverages that offer a wide variety of options for wine enthusiasts.

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How does the character of Sherry Wine change with the development of "Flor"?

 Sherry wine is a unique and complex fortified wine that undergoes a variety of changes as it ages, and one of the most significant factors in these changes is the development of "flor," a layer of yeast that forms on the surface of the wine during its maturation. The character of Sherry wine can change significantly with the development of flor in the following ways:

Aromatic Complexity: The development of flor contributes to the wine's aromatic complexity. Initially, Sherry wines may exhibit fruity and nutty aromas. As the flor yeast layer forms and interacts with the wine, it imparts additional complex aromas, such as those of bread dough, green apples, and a hint of sea breeze.

Reduction of Oxidative Characteristics: Flor acts as a protective layer that helps to reduce the wine's exposure to oxygen. This reduction in oxidative contact results in a fresher, crisper, and more vibrant character in the wine. It prevents the wine from turning brown and losing its vitality, which can happen in wines exposed to oxygen.

Enhanced Fino or Manzanilla Characteristics: Sherry wines that develop a thick flor layer are typically categorized as Fino or Manzanilla. These wines are known for their light, delicate, and crisp character, often with pronounced notes of green apples, almonds, and a salty tang. The development of flor is essential for these specific Sherry styles, and it is responsible for their distinctive characteristics.

Yeast Influence: The presence of flor yeast contributes a unique flavor profile to Sherry. This yeast imparts yeasty and bready notes to the wine, along with hints of nuts and spices. These flavors develop over time as the flor yeast interacts with the wine.

Acidity and Freshness: Flor helps to maintain the wine's high acidity and freshness. As a result, Sherry wines with flor tend to be lively and zesty on the palate. The acidity balances the wine's other flavors and aromas.

Variability: The character of Sherry can vary depending on the development of flor and other factors such as the specific aging process, the type of Sherry (Fino, Manzanilla, Amontillado, etc.), and the specific bodega (winery) where the wine is produced. Some Sherries may have a thicker flor layer and exhibit more intense characteristics, while others may have a thinner flor layer and display subtler nuances.

In summary, the development of flor is a crucial factor in shaping the character of Sherry wine. It leads to a reduction in oxidative aging, adds aromatic complexity, and contributes unique flavors and aromas. The specific style of Sherry and the influence of the flor layer will determine the wine's ultimate characteristics, whether it's a crisp Fino, a nutty Amontillado, or another Sherry style.

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What does "Vintage" means on the wine label?

 When you see the term "Vintage" on a wine label, it refers to the year in which the grapes used to make the wine were harvested. It indicates the specific year in which the grapes were grown and harvested, and it plays a significant role in determining the wine's character, quality, and aging potential.

In the wine industry, not all wines are labeled with a vintage. Non-vintage wines are produced by blending grapes from different years to achieve a consistent flavor profile. These wines are typically associated with sparkling wines, such as Champagne, where the winemaker aims for a consistent taste year after year.

However, for wines labeled with a vintage, it means that the grapes used in that particular wine all come from the same harvest year. Vintage wines are often associated with higher quality and more complex flavors, as they reflect the characteristics of that specific growing season.

The quality and character of a vintage can be influenced by various factors such as weather conditions, temperature fluctuations, rainfall, and the overall health of the vineyard during that year. Consequently, vintages can vary significantly from one year to another, resulting in wines with distinct flavors and aging potential.

When considering a vintage wine, it is important to research the specific characteristics of the year in question, as some years may be known for producing exceptional wines while others may have been challenging for grape growing. This knowledge can help you make more informed decisions when selecting and purchasing vintage wines.

Why Madeira is regarded as the longest living wine?

 

Madeira wine is regarded as one of the longest-living wines due to its unique production process and high levels of acidity and sugar. There are a few key factors that contribute to Madeira's longevity:

Fortification: Madeira wine is fortified by the addition of grape spirit during fermentation. This fortification process increases the alcohol content and stabilizes the wine, allowing it to age gracefully over long periods of time.

Oxidation: Madeira wine is intentionally exposed to oxygen during the production process. This exposure occurs through a unique aging method called "estufagem," where the wine is heated in large casks or tanks. The heat and oxygen exposure contribute to the wine's oxidation, which helps develop complex flavors and aromas while also preserving it for extended periods.

High acidity and sugar levels: Madeira wine is known for its high levels of acidity and residual sugar. These characteristics act as natural preservatives, helping to protect the wine from spoilage and microbial activity over time. The acidity and sugar also provide balance to the wine's aging process, allowing it to develop unique flavors and maintain its structure for many years.

Quality production: Madeira wine is produced using meticulous techniques and careful selection of grapes. The grapes used for Madeira production are typically grown on steep terraces, and the harvest is often done by hand. The wine is then aged in oak barrels for a minimum period of three years, but many Madeira wines are aged for much longer.

Due to these factors, Madeira wine has the potential to age for several decades or even centuries. The prolonged aging process contributes to the development of complex flavors, such as caramel, nuts, dried fruits, and spices, making it a highly prized and sought-after wine among collectors and enthusiasts.

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International Sauvignon Blanc Day

 International Sauvignon Blanc Day is a global celebration of one of the most beloved wine varietals in the world. It takes place annually on the first Friday of May, which makes it May 6th in 2022. This special day provides an opportunity for wine lovers and enthusiasts to appreciate and enjoy the unique flavors and aromas of Sauvignon Blanc.

Sauvignon Blanc is a green-skinned grape variety that originated in the Bordeaux region of France and has since become one of the most widely planted wine grape varieties in the world. It is known for its crisp, refreshing acidity, and its bright, citrusy and herbaceous aromas. It is a versatile grape that can be used to produce a variety of styles of wine, including dry, sweet, still, and sparkling wines.

The history of International Sauvignon Blanc Day can be traced back to 2009 when St. Supéry Estate Vineyards and Winery in Napa Valley, California, first celebrated the occasion. Since then, it has grown in popularity, and many wine regions around the world now participate in the festivities.

On this day, wine lovers and enthusiasts come together to celebrate and enjoy Sauvignon Blanc. Some of the activities that people engage in include wine tastings, food and wine pairings, vineyard tours, and social media posts using the hashtag #SauvBlancDay. Some wineries may also offer special discounts or promotions on Sauvignon Blanc wines.

In addition to being a fun way to celebrate and enjoy wine, International Sauvignon Blanc Day also serves as an opportunity to educate people about the varietal and its unique characteristics. It encourages people to try new wines and explore different styles and regions, ultimately expanding their knowledge and appreciation of wine.

In conclusion, International Sauvignon Blanc Day is an annual celebration that brings together wine enthusiasts from around the world to enjoy and appreciate one of the most popular wine varietals. It is a fun and educational way to explore the unique flavors and aromas of Sauvignon Blanc and discover new wines and regions.

Importance of Solera System into the making of Sherry

 Sherry wine is a fortified wine that is produced exclusively in the Jerez region of Andalusia, Spain. The unique character of Sherry wine is largely attributed to the Solera system of aging that is used in its production. The Solera system is a complex process that involves blending different vintages of wine to create a consistent and high-quality product. In this article, we will discuss the importance of the Solera system in the making of Sherry wine.

What is the Solera system?

The Solera system is a traditional aging method that has been used for centuries in the production of Sherry wine. It involves a series of stacked barrels or casks, called criaderas, that hold different vintages of wine. The oldest wine is stored in the bottom tier of the stack, while the youngest wine is stored in the top tier. The wine is aged by the process of fractional blending, where a portion of the oldest wine is drawn from the bottom tier and blended with the younger wines in the tiers above. This creates a consistent and uniform flavor profile for the wine.

How does the Solera system work in Sherry wine production?

The Solera system is an essential part of the Sherry wine production process. Once the grapes have been harvested and fermented, the wine is aged in barrels for a minimum of three years before it is bottled. The Solera system is used during the aging process to ensure that the wine develops a consistent flavor profile and maintains its quality over time.

The Solera system is made up of several levels of barrels or casks, each containing wine of a different age. The bottom level, known as the solera, contains the oldest wine, which is typically around five years old. The second level, known as the first criadera, contains wine that is around three years old. The third level, known as the second criadera, contains wine that is around two years old. The top level, known as the third criadera, contains the youngest wine, which is typically around one year old.

Throughout the aging process, a portion of the wine is drawn from the solera and blended with the wine in the first criadera. This process is known as saca, and it helps to refresh the wine in the first criadera and create a consistent flavor profile. The wine that is removed from the solera is replaced with wine from the first criadera, which is then topped up with wine from the second criadera. This process continues up through the levels, with the youngest wine being replaced with new wine each year.

Why is the Solera system important in the making of Sherry wine?

The Solera system is important in the making of Sherry wine for several reasons. First, it ensures that the wine maintains a consistent flavor profile and quality over time. By blending different vintages of wine, the Solera system creates a complex and nuanced flavor that is unique to Sherry wine. Second, it allows winemakers to produce large quantities of wine while maintaining a high level of quality. Finally, it ensures that the wine is aged properly and develops the characteristic flavors and aromas of Sherry wine.

In conclusion, the Solera system is an essential part of the Sherry wine production process. It ensures that the wine maintains a consistent flavor profile and quality over time, allows winemakers to produce large quantities of wine while maintaining a high level of quality, and ensures that the wine is aged properly and develops the characteristic flavors and aromas of Sherry wine. Without the Solera system, it would be impossible to produce the unique and complex flavors of Sherry wine that are enjoyed by wine enthusiasts around the world.

STORAGE OF WINES - Q&A

QUESTIONS & ANSWERS:

Should I be storing the wine I drink everyday in a special way or place? 

Simply keep your bottles of wine in a cool place away from direct sunlight until you’re ready to drink them. If you are going to store them for more than a few weeks, it is best to store them on their side rather than upright. This will keep the cork moist and therefore airtight.

There is no need to store white wines or Champagne/sparkling wines in the refrigerator if you are not planning on drinking them soon. Simply chill them before serving. 

Where should I store wine I don't plan to drink immediately? 

There are two types of wine you may not plan to drink immediately--wines you have purchased that are ready to drink, and wines designed to be aged. Most wines on the market today are designed to be ready to drink as soon as you purchase them. Therefore, the long-term storage conditions recommended for wines designed to be aged are not necessary. 

Keep these ready-to-drink wines away from direct sunlight and heat, any source of vibration, and lying on their sides. This will ensure that the cork will remain moist and therefore airtight.

There is no need to store white wines or Champagne/sparkling wines in the refrigerator if you are not planning to drink them soon. Simply chill them before serving.

If you do begin to accumulate wines designed to be aged, storage becomes more important. The key conditions to keep constant are temperature (needs to be about 55 degrees) and humidity (70% - 80%). To achieve this at home, you may need to convert a closet or buy a special unit designed. 

Where should I store wine after it is opened? 

A re-corked, leftover bottle of red or white wine can be stored in the refrigerator for 3 — 5 days without compromising its flavor. Just take the red wine out of the refrigerator to let it come up to room temperature before drinking. A tightly corked leftover bottle of Champagne/sparkling wine can also be kept fresh in the refrigerator for 3 - 5 days.

How long will an open bottle of wine keep? 

Longer than you may think. Don’t throw it away! Re-cork the wine (if you’ve thrown away the cork use plastic wrap and a rubber band). An open bottle of red or white wine will keep in the refrigerator for 3 — 5 days. A bottle of Champagne/sparkling wine (tightly recorked) will also keep for 3 — 5 days in the refrigerator.

WINES OF SPAIN

RED WINES

vVALDEORRAS

v TORO

v CAMPO DE BORJA

v LA MANCHA

v VALDEPENAS

v RIOJA 

WHITE WINES

v RIAS BAJAS

v RIBIERO

v RUEDA

v LA MANCHA

v VALENCIA

ROSE WINES

v NAVARRE

v CIGALES

SPARKLING WINES

CORDON NEGRO

CORDON NEVADA

v PENEDES

v ASTURIAS

WINE REGIONS OF SPAIN

MAJOR GRAPE

Tempranillo is the second most widely planted grape in Spain and is an important grape in the Rioja, Ribera del Duero and Penedès regions. 

SPANISH WINE LABELLING LAWS

Crianza red wines are aged for 2 years with at least 6 months in oak. Crianza whites and rosés must be aged for at least 1 year with at least 6 months in oak.

Reserva red wines are aged for at least 3 years with at least 1 year in oak. Reserva whites and rosés must be aged for at least 2 years with at least 6 months in oak.

Gran Reserva wines typically appear in above average vintages with the red wines requiring at least 5 years ageing, 18 months of which in oak.Gran Reserva whites and rosés must be aged for at least 4 years with at least 6 months in oak.

WINE CLASSIFICATION OF SPAIN

Vino de Mesa (VdM) - These are wines that are the equivalent of most country's table wines and are made from unclassified vineyards or grapes that have been declassified through "illegal" blending. Similar to the Italian Super Tuscans from the late 20th century, some Spanish winemakers will intentionally declassify their wines so that they have greater flexibility in blending and winemaking methods.

Vinos de la Tierra (VdlT) - This level is similar to France's vin de pays system, normally corresponding to the larger comunidad autonóma geographical regions and will appear on the label with these broader geographical designations like Andalucia, Castilla La Mancha and Levante.

Vino de Calidad Producido en Región Determinada (VCPRD) - This level is similar to France's Vin Délimité de Qualité Supérieure (VDQS) system and is considered a stepping stone towards DO status.

Denominación de Origen (Denominació d'Origen in Catalan - DO)- This level is for the mainstream quality-wine regions which are regulated by the Consejo Regulador who is also responsible for marketing the wines of that DO. In 2005, nearly two thirds of the total vineyard area in Spain was within the boundaries a DO region.

Denominación de Origen Calificada (DOCa/DOQ - Denominació d'Origen Qualificada in Catalan)- This designation, which is similar to Italy's Denominazione di Origine Controllata e Garantita (DOCG) designation, is for regions with a track record of consistent quality and is meant to be a step above DO level. Rioja was the first region afforded this designation in 1991 and was followed by Priorat in 2003, and Ribera del Duero in 2008.

Additionally there is the Denominación de Pago (DO de Pago) designation for individual single-estates with an international reputation. As of 2009, there were 9 estates with this status.

WINES OF SPAIN

Spanish wines are wines produced in the southwestern European country of Spain. Located on the Iberian Peninsula, Spain has over 2.9 million acres (over 1.17 million hectares) planted—making it the most widely planted wine producing nation but it is only the third largest producer of wine in the world, the largest being Italy and France. This is due, in part, to the very low yields and wide spacing of the old vines planted on the dry, infertile soil found in many Spanish wine regions. The country is ninth in worldwide consumptions with Spaniards drinking, on average, 10.06 gallons (38 liters) a year. The country has an abundance of native grape varieties, with over 600 varieties planted throughout Spain though 80 percent of the country's wine production is from only 20 grapes—including Tempranillo, Albariño, Garnacha, Palomino, Airen, Macabeo, Parellada, Xarel·lo, Cariñena and Monastrell. Major Spanish wine regions include the Rioja and Ribera del Duero which is known for their Tempranillo production; Jerez, the home of the fortified wine Sherry; Rías Baixas in the northwest region of Galicia that is known for its white wines made from Albariño and Catalonia which includes the Cava and still wine producing regions of the Penedès as well the Priorat region.