Spain

The third largest producer of wine in the world, the largest being Italy and France (The country is ninth in worldwide consumptions)
In Spain, winemakers often use the Spanish word elaborar (to elaborate) rather than fabricar (to produce/make) when describing the Spanish winemaking philosophy
Spanish wine laws created the Denominación de Origen (DO) system in 1932 and were later revised in 1970
Shares many similarities with the hierarchical Appellation d’origine contrôlée (AOC) system of France and Italy’s Denominazione di origine controllata (DOC) system
Wineries that are seeking to have their wine sold under DO or DOC status must submit their wines to the Consejo Regulador laboratory and tasting panel for testing and evaluation
Wines that have been granted DO/DOC status will feature the regional stamp of the Consejo Regulador on the label
One development was a five-tier classification system that is administered by each autonomous region
Non-autonomous areas or wine regions whose boundaries overlap with other autonomous communities (such as Cava, Rioja and Jumilla) are administered by the Instituto Nacional de Denominaciones de Origen (INDO) based in Madrid

Five tier Classification system:

1. Vino de Mesa (VdM)

These are wines that are the equivalent of most country’s table wines
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

2. Vinos de la Tierra (VdlT)

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 (Andalucia, Castilla La Mancha and Levante)

3. 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

4. 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
Approximately two thirds of the total vineyard area in Spain is within the boundaries a DO region

5. Denominación de Origen Calificada (DOCa/DOQ Denominació d’Origen Qualificada in Catalan)

Similar to Italy’s Denominazione di Origine Controllata e Garantita (DOCG)
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

Labeling Laws:

Spanish wines are often labeled according to the amount of ageing the wine has received
When the label says vino joven (“young wine”) or sin crianza, the wines will have undergone very little, if any, wood ageing

The three most common ageing designations on Spanish wine labels:

Crianza

Reserva

Red wines are aged for at least 3 years with at least 1 year in oak
Whites and rosés must be aged for at least 2 years with at least 6 months in oak

Gran Reserva

Typically appear in above average vintages
Red wines requiring at least 5 years ageing, 18 months of which in oak
Whites and rosés must be aged for at least 4 years with at least 6 months in oak

Sherry:

A fortified wine produced in southern Spain around the towns of Jerez, Sanlúcar de Barrameda, and El Puerto de Santa María
In the 1990s, the European Union restricted the use of name “Sherry” to the wine made from this region
Mostly made from the Palomino grape, accounting for nearly 95% of the region’s plantings, but Moscatel and Pedro Ximenez can also be used
While the wine is ageing in the barrel, a naturally occurring yeast native to the region, known as flor, will develop and distinguish certain styles of Sherry
Flor added by the use of a solera system that also gradually blends the wines of different vintages together

Sherry categories:
1. Fino

2. Manzanilla

Comes from the Sanlucar District along the sea coast
Said that the sea air leads the Sherry to develop a salty taste
These wines also have flor
This wine is produced using exactly the same process as Fino
It develops into a slightly different kind of wine due to the different weather conditions of the Sanluncar District
Often contains 15 to 19% alcohol

3. Amontillado

4. Oloroso

5. Cream Sherry

6. Pedro Ximénez

Cava

Spanish sparkling wine made in the traditional method of the French sparkling wine Champagne
Originated in the Catalonia region in the late 19th century
Uses primarily the white grape varieties like Macabeo, Parellada and Xarel•lo
Some producers are experimenting with the Champagne wine grapes of Chardonnay and Pinot noir
The term “Cava” is restricted to production around select municipalities in Catalonia, Aragon, Castile and León, Valencia, Extremadura, Navarra, Basque Country and Rioja
Around 95% of Spain’s total Cava production is from Catalonia