As a fan of Spanish wines, I was lucky enough to attend a three day intensive Spanish wine course in San Francisco last week. It was offered by The Wine Academy of Spain, which is dedicated to the education of wine professionals and enthusiasts, and the promotion of Spanish wines.
They offer courses all over the country, so keep an eye on their schedule for next year.
The Academy’s president is Pancho Campo, the first Master of Wine in Spain and a member of Al Gore's Climate Project. The class instructor was the very passionate and knowledgeable Esteban Cabezas, who is a partner in the Academy and founder of the Wine Business School, and a Master of Wine student. You couldn't help but get excited about Spanish wine listening to him speak! The class was filled with wine geeks and wine lovers of all kind: retailers, wine radio personalities, specialized Spanish wine shop folks, sommeliers, distributors and importers.
We studied in depth the many wine regions of Spain, along with its important producers, and learned a great deal about the culture through Esteban's anecdotes about the food and his travels. We also tasted 50+ delicious wines. I was particularly intrigued by the section on Sherry. I knew a bit about the production of Sherry, but had tasted very little of it. It can be an acquired taste. Spanish people drink it much more than Americans do, but I encourage any wine lover to read about it and give it a try. There are so many styles, you are bound to find one you love. For a dry Sherry, I suggest trying Gonzalez Byass Amontillado Sherry, and for those with a sweet tooth I recommend Alvear Pedro Ximinez 1927. This one is excellent with vanilla ice cream.
Spanish winemakers produce many varied styles for all budgets, and each region is pretty unique. If you are a fan of lighter whites with refreshing acidity, try a Txakoli from the Basque Country, like my latest favorite, Bodegas Berroja Berroia Txakoli 2008, made predominantly from a grape called Hondarribi Zuri. Don’t worry about pronouncing it, just drink it. It’s delicious. If you like a red with some intensity and concentration, try a yummy Garnacha and Carignan blend from Priorat. If you are the more traditional type, grab a Tempranillo from the Rioja, which typically has more wood ageing and is great with all kinds of food. Or you can sip what many young Spaniards drink, “calimocho,” a mix of red wine and Coca Cola. I’m not too sure I’d like this (it sounds like a hangover waiting to happen), but Esteban told me not to knock it until I try it.