Spain is the third largest wine producer in Europe behind Italy and France. The harsh climate limits wine production, and aside from sherry and the Rioja reds, most of the countrys wines are consumed domestically. Spain has enacted a tighter appellation system, Denominación de Origen, with only one region - Rioja - attaining the highest designation. The country is also modernizing its winemaking techniques as well as its viticulture methods. Even though Spanish white and sparkling wines are beginning to claim an international following, lower-quality red wines produced for domestic consumption still make up the bulk of production.


Sherry

Sherry is a fortified wine made in the Andalusia region of Spain. Sherries can vary widely in terms of color, flavor and sweetness but there are essentially two types - fino and oloroso. Fino-type sherries develop an insulating layer of flor, or yeast, that protects the wine from oxidation. When a fino sherry has lost its flor, it becomes an amontillado. Oloroso-type sherries oxidize, imparting grater depth of flavor. Most Spanish olorosos are dry, and cream sherries are simply sweetened olorosos that are usually of lesser quality.


Rioja DOCA

Located in northern Spain, Rioja is the first and only area to receive the country's highest appellation, DOCA. Wines have made here for thousands of years, and its red wines are famous. Similar to a French Bordeaux wine, they are heavily aged in oak caskets. La Rioja Alta is generally regarded as producing the best, most full-bodied of these wines.


Cava DO

Cava, which is Catalan for "cellar," identifies a group of sparkling wines made in the Catalan region. This region is quite extensive, but 90 percent of all cavas come from Penedés in Catalonia. The traditional French Méthode Champenoise is used in the making of these wines. The world's largest producer of sparkling wines made in the French method is the Spanish winemaking company Freixenet, producer of the best-selling Cordon Negro Brut.