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Hola! Olá! Hello!
Welcome to the Iberian Peninsula—the home of Spain and Portugal. Together, the two countries produce an immense range of wine styles shaped by the distinct soils, climates and local traditions of the regions that produce them.
Now that your third World Tour collection has given you a taste of what each has to offer, let’s dig into their unique wine identities with the help of Sarah Everden, our local wine expert.
Scroll on to get the lowdown on leading Iberian grapes, learn to decode Rioja’s labels, get familiar with Port’s production process and more.
Decipher Rioja’s Rules
The medium- to full-bodied red wines of Rioja, in north-central Spain, are some of the most sought-after selections from all of Iberia.
Crafted from Tempranillo—Spain’s top red grape—plus varying amounts of Garnacha, Graciano, Mazuelo and Maturana Tinta, they’re celebrated for their outstanding aging potential and are classified by how long they’ve spent maturing in barrel and in bottle.
Here, Sarah simplifies this qualification system and sheds light on the fascinating history behind the development of Rioja’s famous style.
MEET OUR MAKERS
We source and share great wines from all over the world, but there are some producers with whom we’ve established especially deep, long-lasting partnerships. Here are three to know from Spain and Portugal.
Joana Lopes
Born into a family of vinegrowers and trained as an oenologist, Joana is the winemaker at Quinta do Casal Branco, our Vineyard Partner in Tejo, Portugal. Working alongside owner José Lobo de Vasconcelos and his nephew Manuel, she crafts acclaimed wines from indigenous grapes.
Javier Murúa
The third generation of his family to helm the Muriel Wines group, Javier runs renowned estates across Spain. We’ve known him since he got started in the industry, back when he was just tagging along on tasting visits with his father. Now, he crafts some of our best-selling Spanish bottlings.
Amaia Amestoy
Amaia is the talented head winemaker at Altos de Rioja, an elite estate in Rioja, Spain—and another one of our beloved Vineyard Partners. Following founder Jean-Marc Sauboua, she’s upheld the winery’s reputation for excellence, adding even more accolades to their list of 600+ awards.
Dive into Iberia’s top white
Throughout history, Spain and Portugal have had surprisingly little in common—viticulturtally or politically. But there is one thing the neighboring countries seem to agree on, minus the spelling: the refreshment and joy brought on by a glass of Albariño (or Alvarhino, if you’re Portuguese).
In Portugal, Alvarhino is most known for its use in the somewhat spritzy, high-acid blends of Vinho Verde. It’s also vinified on its own into ageworthy whites with citrus and apple qualities. In Spain, Albariño is typically crisp but textural, with gooseberry and stone fruit flavors, intense minerality and lip-smacking salinity.
Here, Sarah shares more details about the dynamic white, with a focus on Spain’s take on the grape.
Take a Peek at Port Production
Port—crafted with grapes from Portugal’s Douro Valley and taking its name from the famed city of Porto, where it’s made—was one of the first non-perishable wines in existence. It’s a type of wine known as fortified wine, defined by the addition of a neutral spirit that increases its alcohol level and preserves its sugar content. Today, more than 100 grapes can be used to create over a dozen deliciously different styles. See below for the most basic nuts and bolts of Port’s production process.
