Considering that the fame of Spain revolves around Tempranillo, it is remarkable that the styles of wine are so varied. Oakageing for one, two and three years is often the key to making Crianzas, Reservas and Gran Reservas respectively. Blending with other grapes like Garnacha, Mazuelo and Cabernet also helps, bringing a complexity that has driven Rioja in particular to the fore. In the main the Spanish winemaker, whether in Rioja, Ribera del Duero, Navarra, Catalonia or La Mancha, wants to produce a warm, mellow glass of red wine with a rich slug of oak and a spicy finish. And don’t forget the whites! Some of the best are made from Verdejo in Rueda, Godello in Bierzo and glorious, peachy Albariño, the star of Rías Baixas in Galicia.