Alicante Blancos are mainly made from Merseguera, Macabeo, Planta Fina and (much less these days) Moscatel Romano. These can be dry (seco), medium dry (semi-seco) or sweet (dulce). These Spanish wine are light, fresh, and above all cheap. Alicante’s future will probably lie in the white wines currently being developed that are made with Chardonnay but most of all from Riesling. The initial results, in particular those with Riesling, are astonishing. Drink these white Alicante wines as an aperitif. Drinking temperature for this Spanish wine is 46.4- 50.0°F (8-10°C).
Alicante Rosados are made from Monastrell, Bobal, and Tempranillo. Most of them are seco, but you may also encounter the odd semi-seco rosado. Their combination of freshness coupled with fruitiness and roundness makes them ideal with all fish dishes. Drink this rosado Spanish wine at 50-53.6°F (10-12°C).
This is an exceptionally elegant pink Cava with a sparkling colour. It has wonderful floral and fruity aromas and is full-flavoured, dry, and fruity. It makes an excellent aperitif.
This is the driest (least sweet) of all Cavas. This type contains less than 6 grams of sugar per litre.
This wine is slightly less dry than the previous one. Although quite a dry wine it is much less so than a French Champagne for example.
Cava Brut is by far the most favourite Cava with non Spanish drinkers. It has 6-15 grams per litre of sugar.
Granted DO status since 1994, there are three sub- areas of Hoyo de Mazo (south-eastern hills of Santa Cruz de La Palma through to Mazo), Fuencaliente- Las Manchas (south-western hills of Tazacorte to Fuencaliente), and the northern area of Tijarafe to Puntallana.
The vineyards are sited on black volcanic soil at heights of between 328 and 3,280 feet(200 and almost 1,000 metres). Because of the strong winds, the vines are each planted individually inside a shelter of a stone wall in a slight depression in the ground. The climate is sub-tropical but with strong maritime influences (La Palma is the most westerly island of the Canaries).
The Malvasia from the grape of the same name is available as seco, semi-dulce, or dulce.
Alto Turia Blancos are fresh, light wines made wholly with Mersequera. Valencia and Valentino Blancos are produced from a mixture of Merseguera, Planta Fina, Pedro Ximénez, and Malvasía and are available in seco (dry), semi-seco (medium dry) and dulce (sweet) forms. Clariano Blanco Seco is produced from Merseguera, Tortosi and Malvasía. Drink the dry Spanish wines as an aperitif or with fish and shellfish. The slightly sweeter wine can be drunk as an aperitif if you like that kind of thing. The sweet types are best avoided, or if this is not possible then serve with a fresh fruit salad. You can drink this Spanish wine 46.4- 50.0°F (8-10°C) for seco/semi-seco and 42.8-46.4°F(6-8°C) for dulce wines. Valencia, Valentino and Clariano Rosados are fresh and light and have little to say for themselves. These rosados main contribution to a meal is their discretion. Drink this Spanish wine 50-53.6°F (10-12°C).