Thinking of exploring Spanish wine but not sure where to begin? You are not alone. Spain is one of the world’s largest wine producers, with hundreds of grape varieties and dozens of distinct wine regions. While that can seem overwhelming, understanding a few basics makes it much easier to choose a bottle with confidence.
“The first thing to know about Spanish wine is that it offers some of the best value for money in the world,” says Arnaud Lisoir of Spanish winery Sierra Cantabria. “The wines are fruity, well-balanced and full of flavour from the very first sip. They also offer remarkable diversity because every region brings its own character.”
For Victoria Mulu-Munywoki, a wine consultant and sommelier, Spain’s appeal lies in its ability to combine centuries of tradition with accessibility.
“Every major wine-producing country has its own identity,” she says. “France is known for terroir, Italy for regional diversity and indigenous grapes, and California for innovation and precision. Spain stands out because it embraces time-honoured winemaking while remaining approachable. You don’t have to spend a fortune to enjoy beautifully aged wines.”
As Kenya’s wine culture continues to evolve, she believes Spanish wines are perfectly placed to satisfy increasingly adventurous consumers.
It all starts with the grape
Like any wine-producing country, Spain’s identity begins with its grapes.
“There is no miracle in winemaking,” says Arnaud. “Good wine starts with good grapes, and Spain has exceptional conditions for growing them.”
The country’s signature red grape is Tempranillo, the foundation of many of Spain’s most celebrated wines. Depending on the region, it also goes by names such as Tinta Fina, Cencibel and Tinta del País.
Tempranillo typically produces medium- to full-bodied wines with flavours of cherry, plum and blackberry. When matured in oak, those fruit flavours are complemented by notes of vanilla, tobacco, leather and gentle spice. The grape is also prized for its smooth tannins and excellent ageing potential.
Another important red variety is Garnacha, known internationally as Grenache.
“It’s softer and juicier than Tempranillo, with flavours of ripe strawberry, raspberry and Mediterranean herbs,” says Victoria. “Those herbaceous notes often resonate with the Kenyan palate, making it a very food-friendly wine.”
Wine lovers who enjoy bold reds should also look out for Monastrell, especially from the Jumilla region.
“If you like Cabernet Sauvignon, Monastrell is a fantastic alternative,” she says. “It produces concentrated wines with dark fruit and spice, and it’s becoming one of Spain’s most exciting varieties.”
Spain also produces exceptional white wines.
Among the best known is Albariño, an aromatic grape that delivers citrus, peach and subtle saline notes, making it an excellent companion for seafood.
Another favourite is Verdejo, appreciated for its fresh citrus flavours and herbal character that pairs easily with a wide variety of foods.
A lesser-known variety, Xarel·lo, plays a crucial role in Spain’s famous sparkling wine, Cava, contributing freshness, structure and ageing potential.
Grape variety tells only part of the story. Climate, altitude and geography also shape a wine’s personality.
“Tempranillo is a perfect example,” says Arnaud. “The same grape produces completely different wines depending on where it’s grown. Warmer regions create richer, fuller wines, while cooler areas preserve freshness and elegance.”
Victoria, who has lived and worked in Spain, says travelling through the country’s wine regions feels like visiting different countries.
“The Atlantic produces lighter, fresher wines, while Mediterranean climates create riper, richer styles. In higher-altitude vineyards, cool nights preserve acidity despite intense sunshine, producing wines with remarkable balance.”
Among Spain’s most famous regions is Rioja, home to elegant, age-worthy Tempranillo wines that have become the country’s international calling card.
Nearby, Ribera del Duero produces darker, more concentrated expressions thanks to its high altitude and dramatic temperature swings between day and night.
Wine lovers seeking powerful reds should also explore Priorat, where steep vineyards produce intensely flavoured, mineral-driven wines.
For white wine enthusiasts, Rías Baixas in Galicia is the place to look. Its cool Atlantic climate creates crisp Albariño wines bursting with citrus and vibrant acidity.
No discussion of Spanish wine would be complete without Jerez de la Frontera, the birthplace of Sherry.
“Sherry is probably one of the world’s most misunderstood wines,” Victoria says. “It ranges from bone-dry Finos to intensely sweet Pedro Ximénez styles, offering something for almost every palate.”
Victoria Mulu-Munywoki (left) and Beatriz Hernandez from Spanish Embassy during Spanish wine tasting event at Shamba Café in Nairobi on June 12, 2025.
Photo credit: Boniface Bogita | NMG
Spanish wine labels often reveal not just where a wine comes from, but how long it has been aged before release.
A Crianza spends at least two years ageing, including time in oak barrels. These wines are generally fruit-forward, approachable and ready to drink.
A Reserva is aged for a minimum of three years, with at least one year in oak.
“That extra ageing creates greater complexity,” Victoria explains. “You’ll often notice softer tannins alongside flavours of dried fruit, leather and spice.”
The most prestigious classification is Gran Reserva, aged for at least five years, including two years in oak.
“Gran Reservas are usually made only in exceptional vintages,” she says. “If producers don’t believe the harvest was outstanding, they simply won’t make one.”
However, she cautions against assuming that older automatically means better.
“Age adds character, not greatness. Great wine is about balance, precision and choosing a bottle that suits the occasion.”
One of Spanish wine’s greatest strengths is its versatility at the dining table. Tempranillo pairs beautifully with nyama choma, where its ripe fruit and firm structure complement smoky grilled meat. Garnacha works particularly well with hearty dishes.
“It’s excellent with bean stews, matoke and spicy meals,” says Victoria. “Its ripe fruit softens the heat of spices without overpowering the food.”
For richly aromatic dishes such as biryani, she recommends a Rioja Reserva, whose complexity mirrors the layers of spice
Sparkling Cava is a natural choice for appetisers, pairing effortlessly with samosas, mishkaki, fried cassava and brunch dishes. Its bubbles refresh the palate between bites.
Seafood lovers should reach for Albariño, whose bright acidity complements grilled prawns, octopus and coconut-based coastal dishes.
Verdejo is equally versatile, pairing well with salads, grilled chicken, pizza and even pilau.
“I’d happily drink Verdejo with pilau because the acidity cuts through both the fat and spice,” Victoria says.
Even traditional meals such as ugali, sukuma wiki and beef stew work well with a juicy Garnacha or a soft Rioja Crianza.
Asked to recommend just a few bottles for someone new to Spanish wine, both experts agree that Tempranillo should be the starting point.
Victoria’s ideal introduction includes three wines: a Rioja Reserva, an Albariño from Rías Baixas, and a Sherry.
“The Rioja Reserva introduces you to Spain’s iconic red wine style, Albariño showcases the country’s outstanding whites, and Sherry reveals one of Spain’s best-kept secrets,” she says.
Together, they offer an excellent introduction to the diversity, quality and remarkable value that have made Spanish wines favourites around the world.
