Amidst movements to leave the Cava DO, the denomination has introduced new, quality-minded regulations. Can it change the perception of Spain’s most famous sparkling wine?
A more complex, textured style of Vinho Verde has emerged, driven by monovarietal, subzone-specific wines at slightly higher price points. Is the U.S. market ready to accept them?
The change will permit nonfortified wines in some subregions, allowing for greater diversity
With terroir top of mind, producers are campaigning for new hierarchy designations in regions like Rioja and Bierzo
No longer bottled under the Cava DO, sparkling wine made by a splinter group of premium producers takes hold
Olé’s Orr Reches homes in on the unique styles coming out of Spain and Portugal
Some winemakers are using 100-year-old barrels, disproving the premise that they must be discarded after five years
Spain’s budget-friendly designation gets a luxury upgrade with super-premium sparklers
In an ancient part of Spain known primarily for Cava, sommelier Amanda Smeltz discovers an independent streak emphasizing indigenous varieties and sustainable practices
Getting to know an oft-overlooked Spanish region
Bodegas revisit old techniques to help bring sherry into the future