Each country has typical wines.
Spanish regions have different characteristics from their land beverages. Thus we find the cider in Asturias, horchata in Barcelona … In these pages you will know the typical drinks of Spain, whose personality and flavor, worth a visit to Spain.
It is the last drink in Spain. It is obtained from grapes. There are a variety of wines: Red wines, whites, pinks, claret, etc.
They are very important appellations of origin Ribera del Duero, Rioja, Toro (Zamora) and others.
This wine is typical of Jerez (Andalusia). It is characterized by light yellow and dry taste. It is extracted from the Palomino grape. It is ideal to accompany the different tapas as an appetizer. It is usually drunk chilled and its alcohol content is about 15 degrees.
Sherry or Xeres wine is typical of Andalucia highly linked to its cultural context.
As we know, this is a wine with character, labeled “Qualified Designation of Origin,” a category that applies only to wines produced in a given region and, therefore, is dependent on climate and land where they are produced. Usually wines with this designation have achieved in a short time a high quality.
In this case, their places of origin are Cadiz and Seville. Sherry is raised in Jerez de la Frontera, El Puerto de Santa Maria and Sanlucar de Barrameda in the province of Cadiz, while occurring in Chiclana de la Frontera, Chipiona, Puerto Real and Rota.
The Cadiz and Seville cannot but be happy with this wonderful grape and its development, which since 1935 is regulated by the “Wine Control Board.”
Sherry is a fortified wine, so it is advisable to drink it in moderation if you do not want to end up exhausted at the foot of a warehouse. However, it is a completely beverage derived from grapes, even during the fermentation process is common to add high amounts of sugar.
Sherry Bodega in Andalusia
You made slight changes to the grapes, now accepted as a typical feature of wine, are directly linked to the genesis of sherry in the Middle Ages and conservation processes to be carried out so that the wine could be transferred to other regions of Europe.
Celebrate the sherry, then, is one of the things they love the Andalusians.
The Muscatel grape variety is very common in Andalusian fields, giving rise to the popular wine of the same name. It is known as a muscat wine broth that gets its own flavor to the sweetness of grape origin and reaching a gradient of 10 to 15 degrees once your worth has been subjected to a fermentation process.
He has a long tradition known as ‘Muscatel of Chipiona’ (Cádiz) that does not undergo fermentation during processing. Not so with that produced in Malaga, where the manufacture of Muscatel through the usual stages of any stock, from the picking of the grapes until bottling.
In some localities Malaga, it is customary to mix the Muscatel with Pedro Ximenez wine to create a new flavor slightly stronger than the original, and a color shade darker.
As with other broths, Muscat is part of some recipes, used to enhance the flavor of certain fish dishes and, especially, of different types of meat.
A good red wine is the key ingredient for a tasty sangria. Next, add chopped fruit and sweetened with sugar or saccharin. Finally, add rum or brandy to taste.
In most bars and restaurants, sangria is served cold, in a one liter jar with a spoon to avoid getting the fruit to serve. Leave to stand for a few hours for wine to absorb the flavor of the fruit. Then you can proceed to its consumption.
It is a sparkling wine originating in San Sadurní de Noya, Penedes Catalan town. Set the year 1872 as the starting point of his entire development and production.
The cellar can be tasted throughout the year, but in Spain is taking ritual at Christmas and New Year. We must provide champagne for the start of the New Year!
The most famous is Catalan, but also produced in other Spanish cities: Requena (Valencia), Haro (La Rioja) …
Considering the percentage of sugar is added to the liquor, we distinguish different varieties of Cava: Brut Nature has no sugar, it is quite bitter; Extra Brut may have up to about 6 grams of sugar per liter, the so-called Brut takes up to 15 grams, The Extra Dry, 12 to 20 grams per liter; the Seco 17 to 35 grams, the Semiseco can vary from 33 to 50 grams per liter, and Sweet, takes more than 50 grams per liter. So when lunch or dinner at a restaurant ask a cava or the other depending on our taste, more or less sweet.
Asturian cider is the most famous in Spain. Has very low alcohol content, less than 3 degrees, and is extracted from the block.
Taste tends to be acidic, although it depends on the quality of apples treated and the time of exposure to sunlight. It takes cold. Typically, pour the cider to serve. Or what is the same, place the bottle on top, underneath the glass and drop the liquid in the glass to break.
The time of its production and harvesting is from February to June. Then proceed to its bottling to taste it the rest of the year.
Obtained from the distillation of grape pomace. Like any good liquor, is very strong and their alcohol content can vary from 29 to 40 degrees and can sometimes reach well over 70 degrees. It is typical of northwestern Spain.
In the Spanish towns, it was customary to take it first thing in the morning with the arrival of winter, to warm. It is also very typical of a shot residue after meals.
Drink originated in Barcelona. In summer it is one of the most requested drinks in Spanish decks to beat the heat. The crushed ice slush is complemented by orange, lemon or molasses and sugar added.
It is also a typical drink of the summer months. It takes cold. It is a mixture of groundnuts, sugar and water. The Arabs introduced into Spain from the Middle Ages.
The origin of its name is, according to a legend that after a battle, while King James I rest a maiden approached him and offered him a drink of white, sweet and fresh. After tasting it, the king said: “This is gold, flat.” From that moment, the drink became known as horchata.
The rebujito is prepared with a fine or part of chamomile and two soft drink such as soda, although it is more advisable to use some lime flavored as Seven Up or Sprite. The secret of good rebujito, got the first mixture is to add a good amount of mint ice well, giving you a touch of the more refreshing. This is the reason must be taken with care and moderation, as being cold and mild-tasting, drinking without “thinking” and forget that it really is some alcoholic beverage.
The rebujito is consumed mainly in the Andalusian fairs and celebrations, while a drink increasingly widespread throughout the Spanish geography. It is drunk as an aperitif and to accompany the “pecking” and food. Thus, it is perfect for watering tortilla shrimp, fried fish, Iberian ham, prawns grilled and almost any dish made with fish, so typical at the fair.