Which Spanish wine regions are the best to visit?

Rioja wines are known for their balance of fruit, oak, and spice, and for the way they evolve beautifully with age. Seven different types of grapes are permitted in the making of Rioja wines, including graciano and mazuelo, but the most common (and our favorite!) is tempranillo. It accounts for about 75% of the grapes grown in the Rioja region and is the fourth-most popular grape in the world. Young tempranillos are fresh and fruity, while barrel-aging brings out bold, earthy flavors like leather and tobacco. That versatility makes it easy to find a Rioja wine for any occasion. It’s no wonder we highlighted Rioja as one of the best wines in Spain in our Food and Wine Guide to Spain.

Pairs well with: While aged Riojas are a great pairing for big, hearty meals, younger Riojas pair well with lighter dishes, like pastas, vegetables, and rice. The moral of the story: You can’t go wrong with a glass of Rioja at dinner (or lunch!) on our Spain tours.

These grapes are unique to this region and produce decadent, full-bodied reds. The area’s mountains protect the plateau and create extreme weather shifts, from hot and very dry summers to below-freezing temperatures and harsh winters. The big shifts in climate between day and night help create grapes with complex flavors for the local wines. Regulations for the region mandate that wines must have at least 75% tempranillo grapes, and the remaining balance is usually made up of cabernet, merlot, and malbec grapes. Tinto wines are aged in barrels for between one and three years before they are bottled. They are known for their flavors of plum, blackberry, and cassis, with notes of spice, leather, and tobacco from their time in barrels.

Pairs well with: Aged cheeses and hearty dishes like stews, beef goulash, sausage, steak, venison, and lamb chops.

Bold and mineral-driven, Priorat’s reds are made from a backbone of garnacha and carignan, sometimes softened with touches of merlot or cabernet sauvignon. The steep, mountainous terrain is exposed to the elements, which naturally limits yields. As a result, production is small, which makes these wines rare and highly sought after. Expect deep colored wine with layers of dark fruit, herbal notes, and a slate-like minerality that speaks to the region’s rocky soils.

Pairs well with: Grilled meats, rich pastas, and dishes that match the wine’s intensity.

Made using the same methode traditionnelle as Champagne, Cava is crisp, lively, and full of fine bubbles. Macabeo grapes bring floral notes, xarel·lo adds body and structure, and parellada lends brightness—together creating a sparkling wine that’s refreshing, versatile, and distinctly Spanish. In fact, Cava is protected under the Designation of Origin, meaning that in order to be categorized as a Cava, the wine must be both produced in the method described above and within specific regions of Spain.

Pairs well with: Tapas, seafood, or anything worth celebrating—like, say, the beginning or ending of an unforgettable tour of Spain!

Rias Baixas’ crisp, citrusy white wine is fresh, aromatic, and perfect for coastal dining. Albarino grapes love the region’s misty, temperate climate, which preserves their citrusy, floral flavors and helps develop a lively freshness and delicate minerality that mirrors the sparkling waters of the Rias Baixas themselves.

Pairs well with: Mussels, scallops, and grilled fish.

Jerez offers a different kind of wine experience. Its signature fortified wine, sherry, isn’t just one wine—it’s a whole spectrum of styles, all born in the cellars of the Jerez Spanish wine region and often savored like whiskey or cognac, rather than sipped like wine. From the pale, crisp, and slightly salty sherry called fino, to the richer, nutty, amber-hued amontillado sherry, to the dark, velvety Oloroso sherry with flavors of dried fruit and spice, there’s a sherry for nearly every mood and palate. For those with a sweet tooth, Pedro Ximenez (PX) is like dessert in a glass: syrupy and decadent with a hint of raisin.

What makes sherry unique is the solera system, a continual layered method of blending wines across many vintages. Imagine rows of barrels stacked on top of each other, with the oldest sherry resting at the bottom. Each year, a portion is drawn from the bottom barrels for bottling, then topped up with younger wine from the layers above. This creates an endless supply of consistently aged and blended wine.

Pairs well with: Sip fino with seafood, enjoy amontillado with meat and cheese, and try PX drizzled over ice cream.

Spring is one of our favorite times to explore Spain’s vineyards. You’ll be met with mild weather, fewer crowds, and the chance to see the countryside in full bloom. However, the harvest season in the fall adds an extra level of excitement, with wine festivals and the flurry of activity surrounding the harvest. Summer is the perfect time to visit the cooler Spain wine regions in the north, while a winter trip calls for bold reds and hearty fare in the still-warm south. (Looking for some tips on exploring the southernmost wine regions of Spain? Check out our guide to the best things to do in southern Spain for ideas.)