In the last ten years Spain has catapulted on to the world’s wine radar screen. In the dark Franco years and before, Spain accepted its cut-off position beyond the Pyrenees from the rest of Europe, and only its sherries traveled from vineyard to the world. Those who really knew and cared also searched out and found some very good tempranillos from Rioja, but that’s all changed. American wine Master and writer Doug Frost says that where Spanish wine is concerned, “what we’re seeing today is something that no other country has ever experienced in such a compressed period of time.”

In a very short time, Spanish wine regions (designated Denominacion de Origen or DO) have grown to a total of 67 all with new laws governing quality categories and grape varieties never before known outside their locale. These regions are now producing world class wines and their makers are seeing that they reach world wide markets.

We’re learning about specific production areas in the Ebro Valley, the Duero Valley, the Meseta, and both the Atlantic and Mediterranean Coasts. Suddenly, it seems, we’re tasting wines made from grapes such as albarino, parellada, torrontes, garnacha. monastrell, and mencia.

To help explain the Spanish wine phenomenon and understand the wine varieties coming our way is Bloomington-based importer of fine Spanish wines Manuel Hernandez-Martin, owner of Manolo’s Wines. Please watch the video.