Over centuries, Spain has cultivated one of the most diverse and dynamic wine cultures in the world. To drink Spanish wine is to understand its regional dialects—each glass shaped by soil, sunlight, and story. Whether it’s a pour of txakoli overlooking the Cantabrian coast or a structured tempranillo drawn from a Rioja cave cellar, these are the wines that have defined Spain’s culinary identity—and continue to evolve with each generation.

Here are ten types of Spanish wine worth seeking out and better yet, experiencing in the regions where they were born.

Rioja Wines (Red)

Long considered Spain’s most iconic wine region, Rioja is synonymous with tempranillo—the bold, structured grape that anchors many of the country’s most revered reds. The aging classifications here (Crianza, Reserva, Gran Reserva) speak not just to time, but to intention. Expect layered notes of cherry and dried plum, alongside cedar, tobacco, and soft leather. These flavors are especially prevalent in wines that have rested in oak and in bottle for years. Rioja’s reds are as thoughtful as they are timeless.

2. Txakoli

Txakoli (pronounced chah-koh-lee) is the wine of the Basque coast. Hailing from the Basque Country, this lightly sparkling white is zippy, low in alcohol, and served with flair—poured with theatrical flair from high above the glass to release aromatics. Often made from the hondarrabi zuri grape, txakoli pairs best with pintxos, good company, and ocean air.

3. Albariño

This is Spain’s most expressive white wine—crisp, saline, and citrus-driven. Bright and often kissed by the sea breeze, albariño thrives in Galicia’s Rías Baixas region. Along the windswept shores, albariño vines thrive in granite soils just steps from the Atlantic. Its natural affinity for seafood is no coincidence. With a glass of albariño in hand and a plate of just-steamed mussels on the table, there’s little separating you from the coast itself. Its bracing acidity and stone fruit character make it a perfect companion to shellfish—especially Galician percebes (goose barnacles), a delicacy in the region.

4. Cava

Spain’s answer to Champagne, cava is a traditional method sparkling wine often produced in Catalonia. Crafted using the same méthode traditionnelle as Champagne, it is far more affordable than its French cousins and is Spain’s sparkling gift to the world. The most common grapes—xarel·lo, macabeo, and parellada—come together in wines that are vibrant, clean, and quietly complex. Look for brut nature or reserva labels to experience a drier, more refined style. It’s the kind of wine that pairs as easily with seaside oysters as with a celebratory toast at sunset.

5. Godello

Often overlooked outside of Spain, godello produces elegant, mineral-driven whites with a layered profile of green apple, chamomile, and a distinct wet-stone character. From the lesser-known hills of Valdeorras and Bierzo, it’s made from a white grape that sommeliers adore for its poise, personality, and versatility with food. There’s a quiet confidence to godello that rewards the curious.

6. Priorat (Red)

Priorat reds are rugged and intense, forged from steep, slate-rich vineyards in Catalonia. Garnacha and cariñena dominate, producing inky wines with black fruit, licorice, and graphite notes. These are wines that speak of sunbaked rock and old vines. They’re the kind of bottles that turn a meal into a memory, demanding attention and rewarding slow drinking.

7. Ribera del Duero

Another tempranillo stronghold, Ribera del Duero wines tend to be darker, bolder, and more full-bodied than those from Rioja as hot days and cold nights create bold wines with firm tannins, black cherry, and spice. If Rioja is silk, Ribera is velvet. Many of Spain’s most esteemed red wines come from this region, often aged in French oak and built to age.

8. Verdejo

A staple of the Rueda region, verdejo offers an herbaceous, citrusy profile with occasional nutty undertones. Fresh and herbal, with hints of fennel and grapefruit, it’s a natural companion to tapas hour or a perfect aperitif wine, often enjoyed chilled alongside boquerones or jamón ibérico. Grown in Rueda’s high-altitude vineyards, these wines are crisp but generous, inviting rather than austere.

9. Sherry (Jerez)

Often misunderstood, sherry is one of the world’s most complex and food-friendly wines. Produced in Andalusia through a complex solera aging system, it spans a dramatic range: from bone-dry fino and manzanilla to nutty amontillado and syrupy-sweet PX (Pedro Ximénez). It’s not just a dessert wine but a cultural treasure. Served chilled and paired with olives, jamón ibérico, or almonds, a glass of fino is one of Spain’s great pleasures—and still one of its best-kept secrets.

10. Garnacha Blanca

The white counterpart to grenache, garnacha blanca yields structured, aromatic wines with notes of pear and apple fruit, with a touch of waxy richness and a whisper of almond. It grows especially well in northeastern Spain and is often blended or oak-aged for added texture and structure to match roasted poultry or seafood in saffron broth.

Raise a Glass in Spain

Our Northern Spain trip with sommelier Sarah Looper brings this list to life. From txakoli poured fresh in San Sebastián to tempranillo sipped straight from the cellar in Rioja, this journey isn’t just about wine—it’s about place, and the people who preserve its traditions.

Discover the full Spanish wine itinerary and book your spot today.