About Spain

Wine in Spain was historically known for its hands on approach (or maybe in this case ‘feet-on approach’) due to careful strategies like crushing grapes by foot. Although some small wineries still practice this technique, much of the current production has moved on to modern day approaches with the help of machinery for mass production. Wine in Spain also used to be aged for a longer time than anywhere else in the world, resting in barrels sometimes for up to twenty-five years. Although aging in barrels is still a part of the process, it is now way quicker as people have grown to appreciate younger wines. In terms of aging for a long period of time, wines from Rioja are not only a signature of Spain, but are also known to be aged the longest in oak barrels. There are many theories over how Rioja received its name ranging from the ‘Rio Oja’ which is a tributary that runs through the region (a more widely accepted theory), to the fact that ‘roja’ in spanish translates to ‘red’ in english. There is more depth to Spain than bull-fiighting, gazpacho, and tapas. Their culture surrounding children and wine is often frowned upon from western ideals, but is perfectly normal in their eyes. Children in Spain are often taught from a young age about wine, and in their young teenage years commonly have a glass of wine at dinner with their parents; it is here that they begin their journey on the history of wine production. Knowledge and Stories are passed down while the family sips Other aspects of note are their native varieties, such as garnacha and tempranillo. Tempranillo was once thought to have been brought to northern Spain by Burgundian monks, but recent ampelographers have said this theory although interesting, is likely untrue. Something that is arguably true, however, is that Spain was responsible for the creation of the classic ‘sangria’, a thirst-quenching cocktail using either red or white wine.


46.94 million (2019)

505,990 sq km (195,364 sq mi)

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