Back from the brink
Thankfully, these days, Spanish wine is often very good,
with its appreciation of modern methods and technology.
But for decades, bar the odd quality Rioja or Valdepeñas,
Spanish oenology thrashed about in a sea of indeterminate
plonk. Even today the country produces significantly less
decent wine than France or Italy despite having more
hectares under vine than anywhere else in the world.
However, huge advances have been made. As Spain’s
prosperity grew in the 1960s so did its interest in good
wine. Knowledge was accrued from the experts in France
and better equipment (notably the large steel vats used
for fermentation) radically improved both growing and
making.Today, many growers are matching and adapting
the noble grapes of world wine to the peninsula’s
environmental quirks. Others are resurrecting aged
Spanish varieties, pressing classy single estate wines,
again indirectly inspired by the French and their
preoccupation withterroir. In contrast to their Gallic
neighbours, however, Spaniards don’t get too puffed up
about wine.Traditionally, they don’t expend as much
money, time or breath on the subject. But don’t be fooled,
they love the stuff; consuming copious amounts in fact.
Most of us know Spanish wine as red, but the country
produces nearly as much white.They also make some
impressive rosés, orrosadosas the Spanish call them.288- Identity: the
building blocks of
2. Literature
and philosophy
3. Art and
architecture
4. Performing
arts
5. Cinema
and fashion
6. Media and
communications
7. Food and drink 8. Living culture:
the details of
Around 15 per cent
of the world’s wine is
produced in Spain.
7.2.1 The culture of Spanish wine