Spanish wines are becoming increasingly popular across all channels of the trade and at all price points. Make sure you keep up to date with the latest trends, regions, varieties, including what key buyers across the UK wine trade think will happen to the Spanish wine category in the next year by reading this special Harpers Country report.
Spanish wine rides high on gastronomy
Andrew Catchpole, Supplement Editor
You’d be forgiven for feeling hungry after flipping through this shiny new Spanish wine supplement. The theme of gastronomy is strong, with emphasis at every turn on the link between Spain’s liquid assets and its cuisine, tying the wines, sherries and Cavas into the broader culture of food. And with good reason.
Spain’s gastronomic credentials remain on an all-time high, with cutting-edge chefs and their celebrated restaurants still exercising an influence and fascination that stretches far beyond Iberia. This in turn is reflected in the sheer quality of Britain’s home-grown Spanish tapas bar and restaurant scene, along with the sure and steady creep of foods such as pimentón and chorizo into everyday home cooking.
Moreover, the tapas dining concept has undergone “globalisation”, with modern British, Italian and even Asian eateries embracing the concept of a selection of small but perfectly formed taster dishes from which diners can construct their meal. And Spanish ingredients have also made the leap from the ethnic to the aboriginal, shouldering aside much of our earlier love affair with Italian flavours by becoming the default Mediterranean influence in gastropub and bar dishes. The taste of Spain has become increasingly mainstream in Britain.
Wine, of course, for most normal people, acts as a condiment to both food and occasion. Which is why Spain and its champions – blessed as they are by this gastronomic backdrop – have increasingly focused on the food link to help engage customers and promote understanding of the quality and diversity of Spain’s vinous offer.
It’s all about putting the wine in a context that is easy to understand. Or “letting people know how and when they should best use it”, as one contributor to this supplement put it. Then knowledge about the grape varieties and regions and climates and soils will gradually begin to filter through to those who may have a deeper interest. And few countries are so well positioned as Spain to talk up this link between wine and gastronomy. Which is why I hope this supplement will whet your appetite for the fantastic array of Spanish wines.
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