When we hear the words Spanish wine, what do we immediately think of? Rioja? Certainly. Cava? Probably. Anything else? Today is all about discovering some grapes and regions that wine buffs love but that don’t get enough recognition in our normal, wine-drinking consumer world. Below, I’ve picked three wines that recently made the top 100 list at the prestigious Wines of Spain Awards, judged by a top team of wine pros. CLick the button below to see the full list.

WINES FROM SPAIN AWARD WINNERS

Godello

Godello is a Spanish white wine grape that has been finding favour over recent years as a great alternative to Sauvignon, Soave, Gavi and the usual suspects. It’s most popular in Galicia where Albariño is king, but can be found in other Spanish regions as well as across the world where it is also known as Gouveio (Portugal) and Agudelo (France). It’s a grape whose style will change based on terroir and winemaking techniques but very generally, is often zesty, refreshing, saline and textured with notes of grapefruit and lime and a hint of smokiness.

Try: Godello Pepa Porter, Adegas Terrae 2021

Hailing from the lesser known, dry and granite-rich D.O. Monterrei, which is located in the southeast corner of the province of Ourense in Galicia, this wine made the top 100 list and is cracking value. Think savoury stone fruit and a slick of salty licorice and lime. Delicious.

Find it for £12-13 from Vinissimus & VinoDirect.com

Garnacha Blanca (White Grenache)

garnacha blanca wines from spain talk tv

White Garnacha, aka Grenache, to give it its more usual French name, is a grape that has been on the rise in Spain recently and does fantastically well. This is probably due to the popularity of red Grenache (Grenache Noir), even though it’s technically a different grape that behaves very differently. We are seeing a revival of Garnacha Blanca in the regions of Priorat, Aragón and Montsant but it is also increasingly common in Rioja blends as well as in top end, single-varietal wines. It’s storming it in Navarra too at the moment, with acreage growing from 2.5 to 123H in fifteen years. It is no longer a minor grape variety so if you like rich and weighty white wines, seek out a Garnacha Blanca. Try this grape with rich and creamy poultry or rice dishes.

Try: Perelada Només Garnatxa Blanca 2021 (Best White Over £10)

Hailing from the region of Empordà in Spain, this is 100% white Grenache and a great example of it at that. Think weighty, fleshy and creamy white wine with notes of melon, vanilla, baked apple and white chocolate. Great with food like hard cheese, nuts and poultry.

Find it from £10.50- at Vinissimus & AMPS Wine Merchants

Ribera del Duero

Not a grape but a wine region, Ribera del Duero D.O. is located about 200 miles southwest of Rioja in the greater region of Castilla y León on the banks of the Duero River. It is famous for making powerful red wines predominantly with the Tempranillo grape, like Rioja but while the wines tend to use the same blends as their more famous neighbour, the style is more concentrated, pure fruited, complex and powerful thanks to harsher, hotter conditions and slightly different soils. They are beefy wines that do well with hard cow cheese and meaty dishes.

Try: Laderas del Norte, Arzuaga, Ribera del Duero 2020

The powerful, organic red is concentrated but silky in texture with wild strawberry and spice notes, licorice and chocolatey notes. Needs some time open and it will age beautifully. Find an older vintage if you can.

Find the 2017 vintage at Harvey Nichols & Wadebridge Wines for £20- £21.50

Find out what else we’ve been tasting with Mike Graham on talkTV here.

Grandes vinos the three drinkers terroir

Words by Helena Nicklin

In the Northeast of Spain, nestled within the Ebro Valley of Aragón between Barcelona and Madrid, is a wine region that to any non Spaniard, once they discover it, seems to be the country’s best kept secret for wine: Cariñena. Brimming with history and some of the oldest vines in Spain, Cariñena is one of those areas that should absolutely be on your radar. For despite its long history and old vines, which produce wines with complex and intense flavours, its more famous neighbours (Rioja and Ribera del Duero) steal the limelight - but also, the price tags. Cariñena wines show impressive quality for their prices. Here’s more about some of those reasons why.

The Cariñena Wine Region

History

Evidence has been found of winemaking in Cariñena since the 1st century, where wine was aged in earthen vats. The Iberians talked about wild vines and after them came the Phoenicians who brought with them various cultivation techniques. As so often happens however, it was the Romans who helped increase in the production of wine and ever since then, wines from Cariñena found their place at important, historical moments, as gifts from royalty (Ferdinand 1 was a big fan and took it with him on his tours) to playwrights and philosophers. Such was Cariñena city’s vinous legacy, King Alfonso XIII granted it official city status in 1909 in recognition of this and its key role in the fight against phylloxera, the wine louse that decimated many European vineyards in the years before. The fact that the region itself gave its name to a grape that now has international fame, Cariñena, also known as Carignan, Samso and Mazuelo, speaks volumes of its wine culture.

The Wine

Since 1932, the Cariñena wine region has had its own Protected Denomination of Origin (Denominación de Origen Protegida) or ‘DOP’, similar to the French appellations, which simply means that wines are made according to rules that protect authenticity and quality - and it’s quality well worth protecting, thanks to its varied terroirs.

A diversity of wine styles

Cariñena is celebrated for its old vines at different altitudes, its soils with ancient stones and a special wind known as ‘el cierzo’, that helps bring unique characteristics to the wines of the area. Growing in these soils are grapes indegenous to the region, with two in particular sharing the crown: Garnacha (also known as Grenache) and of course, Cariñena, which we know better in the UK & US as Carignan(e), both of which have an impressive number of vines over 45 years old. The Cariñena region is the true home of the Cariñena and Garnacha grapes; you could do a masterclass in them just from this region alone, discovering the juicy, modern, fruity styles all the way up to the more complex, spicy and aged wines from the older vines.

grande vinos carinena old vines the three drinkers

Although Garnacha and Cariñena are king and queen of the wine grapes in this region, there are many other grapes used here too; some local varieties and other international ones. Combine these with the varied soils, altitudes and techniques and you’ll find an amazingly diverse and truly authentic array of wine styles from deep, rich reds, to cool whites, vibrant pinks and even bubbles, all at different quality and price levels. There is another key reason why the Cariñena region has been going from strength to strength in recent years however, and it’s all to do with people working towards a shared goal - and a goal that wouldn’t be possible without one particular, very special winery…

Grandes Vinos

Grandes Vinos was born out of a passion and a vision to raise all ships higher by working together. It all started in 1955 when the Cooperativa Vinicola San Jose de Aguarón was established, bringing together 155 growers and their families to share equipment and make wine. By 1960, almost all vine growers in Aguarón were members of the coop, but they knew they needed more help if they wanted to reach a global market. They looked around to see what others were doing and how they could potentially pool resources - physical and experiential - in order to reach the quality levels and pricing needed to compete on a world wine stage. Finally, in 1997, the Vinicola San Jose joined forces with four other coops to become a part of a professionally managed group. Grandes Vinos was born.

grandes vinos winemaker the three drinkers

Today, nearly 70% percent of all income for the residents in Aguarón comes from viticulture. It has allowed them to keep their population when other smaller towns were being deserted by the younger generations and enhanced the services and infrastructure necessary for a good quality of life in the villages, from healthcare clinics and schools to banks, restaurants and shops.

The now legendary Spanish winery Grandes Vinos, has the great advantage of being the only winery of the DO that covers all 14 municipalities of the District of the Campo de Cariñena. It has unparalleled access to the rich and varied landscapes at different altitudes, packed full of vineyards of all ages, some of which are around hundred years old. They work with 10 different grape varieties over 4500 hectares and with 700 growers, many of which today are the direct descendants of those original winemakers. The result of this huge collaboration with their countrymen is their ability to offer a wide variety of wine styles over several unique labels, from premium, classic Spanish blends to modern, single varietal wines. You can take a full tasting tour of the region of Cariñena by discovering their much-loved brands:

The Grandes Vinos Wine Range

Grandes vinos carinena the three drinkers

Using ten grape varieties, Tempranillo, Cabernet Sauvignon, Macabeo, Syrah, Merlot, Chardonnay, Garnacha, Cariñena, White Garnacha and Muscat from Alexandria, Grandes Vinos produces several unique labels:

Beso de Vino (Kiss of Wine) is the most accessible, youthful and fun label in the range, created to celebrate the creativity and joy of Spanish wine. The Beso de Vino mascot Antonio, a friendly looking cartoon character, adorns the labels in different costumes to denote the varied personalities of each wine inside and show that there is a style for everyone. If you download the Grandes Vinos app and point your phone at them, you can also see a brilliant augmented reality experience of Antonio. The wine style is intense but fruity and extremely fresh and there are frizzante wines too. When the Beso de Vino Syrah Garnacha blend was released it was the only wine under $10 to be awarded an impressive 90 points. This is where to start when you want to get into Spanish wine.

El Circo (The Circus) is another modern, accessible label, created to celebrate the diverse characteristics of single grape varieties and their unique personalities, made without oak and without ageing. Each grape has its own circus character from the ‘trapeze artist’ Tempranillo to the ‘acrobat’ Garnacha. This is the range to do a masterclass in grape varieties, both classically Spanish and international.

Anayón is the most premium, icon wine label in the Grande Vinos stable, representing minute attention to detail in the winemaking process, from specific grape selection to hand selected barrels for ageing. These limited edition wines in numbered bottles showcase beautifully the maximum expression of the region of Cariñena in a glass.

the three drinkers gfrandes vinos carinena

Corona de Aragón (Crown of Aragon), so named in homage to one of the greatest kingdoms in Spanish history, celebrates the region’s deep-rooted, wine-producing prestige and culture. Another premium Grandes Vinos brand with high altitude wines over 500 metres ASL and both indigenous and international varieties over 40 years old, this is a label that produces smooth and silky aged wines as well as some Cava, Vermouth and other interesting tipples.

Monasterio de las Viñas (Monastery of the vines), is named after the famous Monasterio de las Viñas, built by the Cistercian monks in the 11th century. It sits in a privileged place within the Sierra de Aguarón, an area known for its spirituality as well as the great quality of its wines. This is the Grandes Vinos brand with the greatest international presence and boasts fine wines made at altitude with oak ageing.

Find our more about Grandes Vinos at grandesvinos.com

Spanish Food & Wine Pairing

The Grandes Vinos wine range is a great place to explore a variety of classic food and wine combinations as the wines are so versatile. Try these pairings below with a varied selection of red wine styles.

FISH: ‘Bacalatus Edulis’ by chef Lucio Lanzan Chueca

Wine match: Anayón Parcela 15 Cariñena

Ingredients

Cod fillet
Porcini mushrooms
Sweet onion (julienne sliced)
Garlic (finely chopped)
Guindilla (Spanish hot chili pepper) or regular hot chili pepper
Extra virgin olive oil

Method: Lightly fry the onion and add the sliced porcini mushrooms with a pinch of the garlic and cook until golden brown. In a separate pan, fry the sliced garlic with a small piece of the chili pepper in olive oil, making sure to remove the garlic before it burns. Allow the oil to cool, then add the cooked onion and porcini mushrooms along with the cod fillets with the skin up. Cook over a low heat (70-80 Cº) while gently moving the frying pan and allow the sauce to thicken. Place the cod fillets over a bed of cooked onions and wild mushrooms. Cover with sauce and garnish with a few slices of fried garlic.

CHICKEN: Grandma’s Country Chicken in Chilindrón Stew

Chef: Domingo Mancho Mairal
Wine match: El Circo Tempranillo

el circo grandes vinos the three drinkers

Ingredients

2.4 kg Free range chicken
480g Red pepper
180g Green pepper
8 Cloves garlic
Bay leaf
600g Sweet onions
720g Fresh tomato
150g Cured ham
300ml Olive oil
375ml White wine
Paprika optional
Freshly ground salt and pepper
Finely sliced bread
Casserole dish

Method: Chilindrón is a tomato and pepper stew. Chop the chicken into 6 pieces from each breast and thigh. Season with freshly ground pepper. Slice the red pepper into medium-sized squares (remove skins if desired). Blanch and peel the tomatoes, remove the seeds and cut into pieces. Clean and slice onions into small squares. Clean and de-seed the green pepper and cut into medium sized squares. Peel garlic, leave 3 whole for frying and finely dice the rest. Cut the cured ham into squares, reserving 2 or 3 pieces to crisp up for garnishing. In a frying pan, slowly fry the whole garlic cloves until golden. Remove and save for garnishing. Fry the chicken until golden brown then add to the casserole dish. Fry the diced garlic, then add the cut ham squares, onion and a bay leaf and lightly fry. Allow it to mix for 5 minutes, then add the peppers and allow it to cook for a further 5 minutes. Add a small amount of paprika (optional) and the chopped tomato. In the casserole dish, add the white wine to the chicken and allow wine to reduce. Add the tomato and pepper sauce from the other frying pan and cook slowly until tender and the tomato and pepper sauce is almost dry. Season. Blend a small amount of the stew to add ‘snowcap’ decorations on the plate. To assemble, place 3 or 4 pieces of chicken on a plate encircled with the Chilindrón stew. Crisp some chicken skin, as well as the slices of cured ham. Lightly toast the slices of bread. Finally garnish with a sprig of parsley, thyme, or rosemary, as desired.

PORK: Breadcrumbs “Migas”

Chef: Enrique Pérez Prieto
Wine match: Corona de Aragón Crianza

migas corona de aragon grandes vinos the three drinkers

Ingredients

2 large round loaves of dry/hard bread
3 cloves of garlic
150g cured ham cut into small cubes
150g grapes (preferably smaller sized).
Fresh chorizo, sliced
Eggs
Olive oil and salt.

Method: Allow the loaves of bread to air dry for at least two days before use so that they are hard. Mill them into small crumbs, then moisten with water and toss well until they are damp and full. In a large pot, fry the garlic with extra virgin olive oil and then add the breadcrumbs (‘migas’), stirring constantly so they don’t stick. Season to taste. In a separate frying pan with a small amount of extra virgin olive oil, fry the cured ham and the chorizo until they are crispy. Strain and add to the “migas.” To assemble, fill a plate with fried “migas” and the cured ham cubes and sliced chorizo, add small grapes, place a fried egg in the centre and enjoy.

LAMB: Ternasco de Aragón braised in Coca Cola

Chef: José Luis García Solanas
Wine match: Monasterio de las Viñas Gran Reserva

monasterio grandes vinos the three drinkers

Ingredients

200g young lamb (we prefer Ternasco de Aragón)
660ml cola
1 onion cubed
6 cloves garlic (sliced)
300g Carrot (julienne sliced)
300g Swiss chard (julienne sliced)
30g Brown roux
Extra virgin olive oil
Salt and pepper

Method: Lightly fry the garlic cloves with the onion in olive oil. Once golden brown, add the carrots, Swiss chard and the lamb. Sauté everything for 5 minutes over low heat. Add the cola along with the brown roux and season. Cover the pan and let it boil for 15 minutes, tasting to season. Remove the meat and put aside. Pass the vegetables and sauce through a food mill and then strain to give a smooth jus. Add the pieces of lamb and bring to the boil for 2 minutes. Serve hot!

VEGETARIAN: Aragonese Ratatouille (VEGETARIAN)

Chef: Emilio Lacambra Mazano
Wine match: Beso de Vino Garnacha Rosé

Ratatouille recipe grandes vinos the three drinkers

Ingredients

1 medium onion
2 red peppers
2 green peppers
1 medium courgette
2 medium potatoes
4 cloves of garlic
Extra virgin olive oil

Method: Chop the onion and peppers into squares of approx 1 cm. Slice the courgette lengthways, then again into 2cm slices. Cut the potatoes into approx 2 cm squares. In a frying pan, sauté some garlic cloves (to give flavour to the oil), then fry each ingredient separately until half done and set aside. Combine the ingredients together and continue to fry over a low heat, stirring little by little with a wooden spoon. When placing all together, add salt. Optional: Fried eggs can be served with the dish and a small sprinkle of tuna in brine adds an intriguing kick.

DESSERT: Caramelized Torrijas

Chef: Salvador Alagon Sarasa
Wine match: Beso de Vino Old Vine Garnacha

beso de vino grandes vinos the three drinkers

Ingredients

1 Large round bread loaf, sliced
1l Milk
150g Sugar
500ml Cream
1 Cinnamon stick.
1 lemon (zest only)
Ice cream

Method: In a small saucepan, combine the milk with the sugar, cream, a stick of cinnamon and the lemon zest and bring to the boil. As soon as it starts boiling, remove from the heat and allow to cool. Once cool, submerge the bread slices into the mixture before coating each side in sugar. Heat a non-stick frying pan and caramelise the bread on each side. Place each slice on a plate or piece of slate with a spoonful of ice cream (we like meringue milk), cinnamon powder and a few bits from the cinnamon sticks.

For more information about Grandes Vinos, go to www.grandesvinos.com

Listen also to our podcasts, episodes 17 - 21 here.

TalkTV: Award-Winning Wines From Spain

Godello

Garnacha Blanca (White Grenache)

Ribera del Duero

Decoding Spanish Wine Labels

Delicious Spanish Food and Wine Pairings

The Best Spanish Wine Region You Never Knew About: Cariñena

The Cariñena Wine Region

History

The Wine

A diversity of wine styles

Grandes Vinos

Spanish Food & Wine Pairing

What's so good about old vines?

5 Reasons to try Garnacha from Spain's Cariñena region