Spanish White Wines

Spain, like much else of Europe, is undergoing a transformation of viticulture, winemaking and marketing. Many producers are focusing on the redemption of well-sited vineyards from high crop/low care regimes, and seeking to make expressive, perfumed, supple and fundamentally European wines – wines with the twin attractions of good concentration, fruit freshness and some generosity; along with savoury, elegant, food friendly palates. As there is much vine stock in Spain which has the basic attributes of good siting, vine age and high altitude, it is no surprise that many consider that the best modern approach is not to change what is being made, so much as to change how the material is being handled.

The main Spanish white varieties are:

Macabeo: Also called Viura, Macabeo is cultivated all over northern Spain and in southern areas licensed to make Cava. Macabeo typically shows soft florals and yellow-earthiness.

Pansa Blanca: A vigorous and productive variety, Pansa Blanca produces small, loose bunches produce crisp and fresh wines, with notes of stone fruit and fresh cream with high acidity. It's also known in some areas as Xarel.lo.

Godello: Principally grown in Valdeorras, it holds much promise. As the handling of the old vine, dry grown vineyards is modernised expect to see more good examples of this delicious, mid-weight, elegant variety.

Albariño: Native to the cool, damp province of North-Western Spain called Galicia. It's basic characteristics are pear/citrus/floral & spritely acid flavour/structure set.

Verdejo: Spain's most reliably interesting white variety. Verdejo is almost certainly a clonal variant of the Verdelho grape and shares it's pithy, somewhat glyceric palate and similar tropical fruit profile.