Even the most fervent beer drinkers among us (myself included) are able to hazard a good guess at the most famous wine producing region in Spain.

Before those classy little numbers from Toro and Ribera del Duero found their way to these shores, Rioja was the only Spanish wine most of us really considered or were familiar with. As a result, prices sneaked up to reflect demand, but they seem to have found their level now. It has a long tradition of producing unique, aged wines of incredible drinkability, and despite being challenged from rival regions in terms of value for money, great buys are really quite easy to find.

The red Tempranillo is the key grape variety, and is often blended with other popular varietals. To name the three main grapes - Tempranillo for acidity and elegance, Garnacha (aka Grenache) for spice and luscious berry fruit flavours, and Graciano for structure and ageing potential.

Grapes and the terroir are not the only things to have their say on the characteristics of the wine. The traditional winemakers of Rioja are very keen on using American oak, which is generally more powerful than French oak, adding sweet vanilla-like overtones. Those of us with a keen nose may also be reminded of tobacco, cedar and smoky oak. Crianza is aged for at least two years, one of which is in oak. Reserva is aged for three years, with at least one year in oak, and Gran Reserva has at least two years in oak and three years in bottle.

Whilst the traditionalists will age in oak and bottle for lengthy periods, the standard Rioja, young and usually inexpensive, many of which are aged in French oak and released after 3-4 years, are more about the rich, ripe, vibrant fruit characteristics. Perhaps more of a drink now proposition.

Rioja is not without its whites, with Viura (Macabeo), Malvasía and the Garnacha Blanca reigning supreme. There are many lovely examples, but the reds will always dominate for their sheer brilliance.

You’ve still got time (last day Sunday 28th February) to avail of our Spanish wine sale with 20% off, including the wines of Rioja, Rías Baixas, Ribera del Duero and more. Prices will revert to normal on Monday 1st March.

This youthful Rioja is 100% unoaked, and represents a very good expression of the varietal. The Tempranillo grapes are cultivated in hillside vineyards in the best parts of Rioja Baja and fermented in stainless steel tanks for 15 days before being bottled. The result is an easy-drinking, fruity red, which is medium-light in body.

To view product page and for more details, click on Valliciergo Tempranillo.

Today Mike is tasting a great, inexpensive alternative to Rioja. This Toro picked up a Silver Medal in Decanter’s World Wine Awards last year, and it left our guests at the Recession Busters wine tasting in awe of its superior price / quality ratio.

To view product page and for more details, click on Quinta el Refugio Tinto Toro.

Situated in Castilla Y León in north central Spain, Ribera del Duero has become one of Spain’s most important red wine producing regions since its rise to prominence, which started in the early 1980’s. Before this, it was thought that the climate was inadequate, specifically the temperature, with vines struggling during highs of 40 degrees C in July and severe frost in the winter.

Alejandro Fernández was the first man to really make the world sit up and take notice. He selected grapes growing around the village of Pesquera del Duero, just upstream from Vega Sicilia, a Bodegas on the western edge of the denomination which had been producing world-class wines for over 100 years. The wines of Fernández, under the Pesquera label, soon began to earn critical acclaim from outside of Spain.

The best thing to come out of the success of Pesquera was that the local growers suddenly realised that the grapes they had been supplying to co-operatives for so long had more potential than they could possibly imagine. With a bit of belief behind them, they began to make and market their own wine. Fernández was acting as an example to others and, unlike Vega Sicilia, had sparked a revolution.

Despite the short growing season and extreme temperatures, Ribera del Duero manages to produce staggering quality when it comes to red wine of the Tempranillo grape, which, very interestingly, can be attributed to the grapes ability to adapt. The local variant, a slighter hardier version of Rioja’s Tempranillo, is also known as Tinto Fino or Tinta del Pais.

Cabernet Sauvignon, Merlot and Malbec are also allowed to be cultivated within the denomination. Garnacha is used for Rosé, and the white Albillo is grown for local consumption as table wine.

Curious top value pick Mesoneros de Castilla Ribera del Duero 2006 - Powerful, fruit driven wine with a persistent, dark fruit & chocolate richness to the finish.

Cascabel is a winery that has intrigued me from day one for being that little bit different. Winemakers and owners Duncan Ferguson and Susana Fernandez use very traditional European wine making techniques in their Australian winery to create a fascinating blend of the Old World and New World.

Susana is originally from Madrid, where she did her studies before gaining experience working in wineries in Trentino and Sicily in Italy, Bordeaux in France and Yarra Valley in Australia. After meeting up with Duncan in Australia, she worked with him, making wine in France, Germany and New Zealand.

Duncan studied Oenology at Roseworthy (in South Australia) in the early 90’s and spent several years making wine in Clare Valley before heading off to the Rhône Valley in France, the Mosel region in Germany, and New Zealand.

With all that vast experience, they purchased 5 hectares in McLaren Vale in 1997, and started setting up the winery and vineyards. Cascabel had a definite Spanish influence from the start, with varieties like Tempranillo, Monastrell, Graciano, Grenache and Cariñena making up the majority of the plantings. Spending time in France also encouraged them to plant Roussanne, Viognier, Shiraz and Cinsault. There are plans to plant some Albariño grapes too (music to my ears).

Although not very common in Australia, McLaren Vale is producing top class vintages from the Tempranillo grape, which you’ll be very familiar with thanks to those reds of Rioja. A fairly typical McLaren Vale blend of Grenache, Monstrell and Shiraz is another one of Cascabels specialities, and they produce one of the best Riesling’s to come out of Australia, with grapes sourced from Eden Valley.

This Australian/Spanish alliance has been turning the heads of the worlds most famous wine critics. Jay Miller has scored many of their wines 90 points and above, and James Halliday described them as one of the ten dark horses of Australian wineries, placing them in his prestigious 5 star category. All bias aside, this is one of my top dogs (or horses) as well.

For a taste of Old & New, click here.