The Anada Spanish Wine List

Green apple, lemon pith, a little toasted almond from the lees. Chalky and very dry at the finish.

Say it LA-kree-ma BA-koos

Garnacha and Pinot Noir, pale copper in the glass. Wild strawberry and blood orange, then dried herbs. Tart, clean finish.

Say it LA-kree-ma BA-koos

Baked apple, lemon curd, hazelnut, a whiff of smoke. The bubbles are more mist than fizz and the finish is long and salty. Severe, in the best sense.

Say it rre-ka-RE-doo kor-pee-NAT te-RRERS

Redcurrant, pink grapefruit, crushed herbs, a stony edge. Dry, faintly bitter at the end, the way good European rosé is.

Say it SYE-rra del to-LO-nyo

White peach, wild strawberry, orange zest and a chalky, almost salty close. Light, with a little roundness in the middle.

Say it ma-NWEL keen-TA-no la-bas-TEE-da

Raspberry, pomegranate, dried thyme and something almost meaty. It has grip, and it is better with food than without. Still good on day two.

Say it bo-DE-gas ek-SOP-to

Pet-nat: it finished fermenting in the bottle, so there is a haze and the fizz is soft and a bit unruly. Sour cherry, blood orange, something bready from the lees. Low alcohol, bone dry.

Say it EN-tre VEE-nyes o-NEE-reek

Clarete is the old Castilian way of making pink wine. Deep pink, with sour cherry, orange peel, white pepper and an earthy note. It has real tannin and drinks like a light red. Five years old and still fresh.

Say it PEE-ka-ro del A-gee-la kla-RE-te Gui is a hard g with silent u: 'A-gee-la', never 'a-GWEE-la'.

Green apple, white peach, grapefruit pith and a salty snap at the end. Dry, a little waxy, mouthwatering.

Say it o-FA-loom

Orange blossom, white peach, honeysuckle. Drier and firmer in the mouth than the nose suggests, with a powdery texture and a salty finish.

Say it TE-rras GOW-da a-ba-DEE-a de san KAM-pyo

Lemon rind, green almond, crushed oyster shell. Textured, close to chewy, and long.

Say it nan-KLA-res ee PRYE-to TEM-poos bee-BEN-dee

O Rosal is the subzone on the Portuguese border where Albariño is blended, not bottled alone. Pear, lime blossom, fennel, green herbs. Dry and taut, with a faint bitter twist that clears the palate.

Say it san-TYA-go rroo-EETH o rro-SAL

Baked pear, preserved lemon, a waxy edge, Atlantic salt underneath. The acid has softened into something silky.

Say it bo-DE-gas pen-te-kos-TES

Loureiro brings bay leaf and white flowers, Caíño Blanco the bite. Nectarine, grapefruit pith, a chalky grip, a salty end. Fuller than most Rías Baixas.

Say it TE-rras GOW-da o rro-SAL

Salnés is the subzone closest to the Atlantic, and this is the tight, salty end of the grape. Green apple, lemon oil, wax and crushed stone from bottle age. No oak.

Say it THA-ra-te Z is a Spanish 'th'; Galician locals often soften it toward 's'.

Raised in large neutral oak, so the wood adds breadth and no flavour. Lemon curd, quince, beeswax, and acid with the crunch of good Chenin. It sits still in the glass and keeps going after you swallow.

Say it nan-KLAH-res ee pree-EH-toh, so-veh-REE-bas

Viura on its own, no barrel. Green apple, pear skin, fennel, and a chalky dryness that builds as you drink. Quiet on the nose, more interesting in the mouth.

Say it ma-NWEL keen-TA-no

Age is the point. The green apple has become baked apple and quince, with honey, toasted nuts and a waxy texture only years in bottle produce. Gentle and long.

Say it fa-MEE-lya CHA-ba-rree lar-CHA-go

White flowers, ripe pear, orange peel. A soft, slightly oily texture and a dry finish. It has settled well with five years on it.

Say it loo-EES KA-nyas

Usually the junior partner in white Rioja. Alone it is all dried apricot, orange peel, ginger and white flowers, waxy and mouth-coating. It smells sweet and is not. The finish is bitter citrus.

Say it bo-DE-gas ek-SOP-to el ber-NA-te

Grapefruit and lime, then the bitter-almond finish Verdejo always has. Light, dry, best very cold.

Say it KWA-tro RRA-yas

Lemon zest, quince, green almond and a bitter-herb finish more fennel seed than cut grass. Firmer and longer than most Rueda. It will age.

Say it AN-hel rro-DREE-geth mar-teen-SAN-cho Ángel's g is throaty, like Scottish loch: 'AN-hel', not 'AN-jel'.

Rueda is usually drunk in its first summer. Given time, the grapefruit softens into quince and dried herbs and a lanolin note arrives. The bitter almond keeps it upright.

Say it mee-GEL a-RRO-yo eeth-KYER-do de-MEE-mo

Muscat for orange blossom and grape skin, Macabeo to keep it dry. Soft, foamy bubbles, closer to cider than Champagne. Pour it cloudy.

Say it EN-tre VEE-nyes o-NEE-reek

The skins give colour and a light tannin, like cold tea. Dried apricot, quince, orange peel, a bitter herbal edge. One of the few whites with a tannic tug at the finish.

Say it EN-tre VEE-nyes o-NEE-reek so-ta-TE-rra

Doña Blanca, Treixadura and Verdello from Monterrei, on the Portuguese border. Green apple and lemon pith, then chamomile, crushed stone and beeswax with air. Five years old and still tight.

Say it KEEN-ta da moo-ra-DEL-ya kan-DE-a Galician-Portuguese: 'da', not 'de'; -lla is 'lya' as in million.

Ripe pear, white peach, lime, almond skin. Real weight, unoaked, with a clean salty finish.

Say it a-DE-gas bal-mee-NYOR MEE-nyoos Adegas is Galician for bodegas: 'a-DE-gas', not 'bo-DE-gas'.

Pear, white peach, a lick of hazelnut, and weight without any oak taste. Doña Blanca adds acid and a herbal edge so it never goes soft. Creamy in the middle, stony at the end.

Say it men-GO-ba BRE-tho

Godello from Bierzo, where the Pérez family have grown grapes since the 1750s. Pear, white peach, hazelnut from the lees, and a mineral line the whole way through. Dry, broad, and it keeps going.

Say it KAS-troh ven-TOH-sa, el BAL

Sobre lías: it sat on its spent yeast, and you can taste it in the soft, creamy weight around lemon and green pear. The slate gives a dry, flinty finish.

Say it BEE-nya so-MO-tha NE-no

Six parcels, under four hectares between them, vines forty to fifty years old, each fermented separately in oak vats. White peach, lemon oil, toasted almond, a chalky grip, and a salty finish that runs past where you expect it to stop. Dense and quiet.

Say it ra-fa-EL pa-LA-thyos, ass SOR-tess

Green apple, lime, sea salt and a faint prickle on the tongue. Very high acid, short and clean. Built for a second glass.

Say it go-rron-DO-na cha-ko-LEE Basque tx is 'ch'; the region is 'bees-KY-ko cha-ko-LEE-na'.

A light tannin grip without tipping into cider. Apricot skin, mountain herbs, orange peel, and the dryness of granite country. Treat it as a light red.

Say it el ga-LA-yo es-pe-THYAL

Grown high on the Jumilla plateau, where the nights turn cold, in the middle of Monastrell country. Nectarine, lemon curd, white blossom, no oak. Rounder than cool-climate Chardonnay, with a citrus line underneath.

Say it bo-DE-ga theh-RRON rre-mor-dee-MYEN-to Peninsular c is 'th'; Latin Americans would say 'seh-RRON'.

Not very aromatic, but wide and satisfying once it is in your mouth. Green apple, fennel, grapefruit pith, a soft creamy weight. It finishes on bitter herbs and salt.

Say it e-de-TA-ree-a BEE-a TE-rra BLANG Catalan: the final -c in Blanc is swallowed, closer to 'blang'.

Yellow plum, fennel, dried hillside herbs and a chalky line from the black slate. Weight without fat. Long, and slightly bitter at the end.

Say it te-RWAR al LEE-meet ees-TO-reek BLANG Catalan: H in Històric is silent; final t in Límit barely sounds.

Blackberry, violets, and a twist of black pepper from the Graciano. Garnacha rounds the middle, Tempranillo gives it bones. Still all fruit.

Say it bo-DE-gas ek-SOP-to

Fermented the old Alavesa way, whole bunches, so it arrives vivid: crushed raspberry, liquorice, violets. Tannin barely there. Juicy.

Say it ar-TOO-ke

At least a year in barrel and two years before release. Red cherry, dried strawberry, vanilla, cedar and a leathery note at the back. Soft tannin, dusty finish. Rioja with no make-up on.

Say it ma-NWEL keen-TA-no la-bas-TEE-da

Red plum, morello cherry, a tomato-leaf greenness that is very Tempranillo, and a chalky finish. Bright, with fine tannin. It costs more than the Crianza because you are paying for fruit, not barrel time.

Say it ma-NWEL keen-TA-no, KOO de keen-TA-no The letter Q is 'koo' in Spanish, so 'KOO de keen-TA-no'.

Oak has been part of Labastida since that experiment, and here it seasons the wine without covering it. Dark cherry, dried fig, cedar, tobacco leaf. Firm tannin, long smoky finish.

Say it ma-NWEL keen-TA-no el pyo-NE-ro

Mostly Tempranillo, with Mazuelo and Garnacha, close to two years in oak. Cherry, blackberry, sweet spice, vanilla, tobacco, a balsamic thread. Silky tannin, long finish.

Say it mar-KESS deh VAR-gas

Three years minimum before release, one in barrel, and 2018 was a cool year in Rioja, so it arrives fresh. Dried cherry, orange peel, leather, tobacco, forest floor. Tannin gone to silk.

Say it ma-NWEL keen-TA-no la-bas-TEE-da

Laderas means slopes. Red cherry, wild strawberry, dried rose and a cool chalky line. Fine, powdery tannin. Clean, stony finish.

Say it ba-len-THEE-so la-DE-ras de ka-BA-ma

Black cherry, blueberry, mocha and toasted spice from the barrel. Plush tannin, warm finish. Less leather and dried fruit than the traditional style, more polish.

Say it LO-peth de A-ro el PAK-to H is always silent in Spanish: Haro is 'A-ro'.

Rioja only recently allowed a single village on the label. San Vicente sits high on the north bank of the Ebro and the wine shows it: red and black cherry, dried herbs, iron. Firmer and cooler than most Rioja, long and mineral.

Say it LO-peth de A-ro, san bee-THEN-te de la son-SYE-rra

No vanilla, no cedar, no smoke. Dark cherry, plum, dried thyme and a wet-stone coolness. Firm, chalky tannin. A long, clean finish.

Say it ba-len-THEE-so the-MEN-to

The classic Rioja Alta reading of Reserva. Red cherry, dried orange, cedar, sweet tobacco, leather. Tannin polished to silk, and a finish that keeps unfolding.

Say it ba-len-THEE-so

Tempranillo with a good share of Garnacha, years in used American oak, racked by hand every six months. Strawberry, dried fig, cedar and a curl of coconut off the old barrels. Silky, and open now.

Say it la ree-OH-hah AL-ta, VEEN-ya ar-DAN-tha

Tempranillo with Graciano, all in used oak, held back years in barrel and bottle before release. Dried cherry, tobacco leaf, leather, a balsamic edge. Drier and firmer than the Ardanza.

Say it la ree-OH-hah AL-ta, VEEN-ya a-RA-na

Mostly Tempranillo with Graciano, a small share of new French oak. Black fruit, cracked pepper, olive, iron, and a floral lift. Fine, long tannin.

Say it ar-TOO-keh, es-ko-ya-DEH-roh

Tinta de Toro is Tempranillo grown hotter and higher, with thicker skins. Joven means no barrel, so this is the grape as it is: blackberry, black plum, liquorice, violet. Dense, with chewy tannin.

Say it es-TAN-thya PYE-dra HO-ben e-ko-LO-hee-ko Joven's j is throaty, like Scottish loch: 'HO-ben', not 'JOH-ven'.

Black plum, dried fig, leather, cocoa from the barrel, and a little Garnacha lifting the middle. Warm and full, tannin that grips and then lets go.

Say it es-TAN-thya PYE-dra e-ko-LO-hee-ko

Close to opaque. Blackberry, violets, smoke, with a short spell in barrel. Plush, with fine tannin. Dark plum and black pepper at the end.

Say it MA-tsoo el PEE-ka-ro

Black cherry, dried herbs, cedar, smoke. Firm through the middle, and the fruit is ripe enough to carry it. Liquorice and tobacco to finish.

Say it MA-tsoo el RRE-thyo

Black cherry, blackberry, dried thyme, graphite. Nimble for Toro, with tannin sanded down by seven years in bottle. Dry and stony to finish.

Say it TEL-mo rro-DREE-geth de-E-sa GA-go Silent h inside Dehesa: say 'de-E-sa', two clean vowels.

Picture Cabernet Franc grown somewhere cooler and stonier. Red cherry, raspberry, violet, black pepper, something leafy. Fine, dusty tannin and bright acid. Mineral at the end.

Say it THE-sar MAR-keth pa-RA-hes

Mencía for red cherry and pepper. Garnacha Tintorera, one of the few grapes with red flesh, for colour and plummy depth. Soft tannin, a lick of liquorice, fresh finish.

Say it men-GO-ba BRE-tho

Dark cherry, pomegranate, dried herbs, and graphite like wet stone. Firm, fine tannin. Closer to bitter cherry than jam at the end.

Say it bo-DE-gas PEE-ta-koom, pe-TEET PEE-ta-koom

From the steep slate slopes above Corullón. Black cherry, dried rose, graphite, iron, smoke. Tight, polished tannin, oak folded in. Only beginning to open, with a decade ahead of it.

Say it des-then-DYEN-tes de HO-ta pa-LA-thyos, BEE-ya de ko-roo-YON The J. is said 'HO-ta'; Castilian ll sounds like the y in 'yes'.

Ribeira Sacra's terraces are steep enough that every grape is picked by hand. Pale and floral: sour cherry, cranberry, violets, crushed stone. No oak, little tannin, almost salty at the end.

Say it GEE-ma-ro Gui is a hard g, u silent: 'GEE-' as in 'geese'.

The step up from the young Guímaro. Black cherry, damson, dried flowers, wet stone, a thread of smoke. Still tightly wound, and it unfolds over an evening.

Say it GEE-ma-ro ka-MEE-nyo rre-AL

A single plot on the terraces above the Sil, Mencía fermented whole bunch. Red cherry, cranberry, blood orange, a bitter Campari edge, stem spice. Light on its feet. Held in bottle for years before release.

Say it SEE-lee-theh, FEEN-ka lo-BAY-ras

Monastrell is the Spanish name for Mourvèdre, and Jumilla's heat makes it dark and meaty. Blackberry, dried fig, black olive, woodsmoke. The bottle age has rounded the tannin.

Say it fa-MEE-lya pa-CHE-ko

Crushed raspberry, dark cherry, black pepper, little or no oak. Low tannin, and it keeps sending you back for more.

Say it bo-DE-ga theh-RRON rre-mor-dee-MYEN-to

Old vines on stony ground in one of Spain's hottest corners, and the wine never turns heavy. Blackberry, dark plum, dried herbs, and the gravel note the wine is named for. Fine tannin, long dry finish.

Say it KA-sa kas-TEE-yoh, las GRA-bas

A few months on lees for some flesh. Blackberry, blueberry, violet, and a peppery snap from the Syrah. Soft and juicy.

Say it KA-re Two syllables, 'KA-re', not the English word 'care'.

Raspberry and dried strawberry, then pepper and dried herbs. Soft through the middle, with fine dusty tannin. Cold nights keep the acid, so it finishes bright.

Say it HO-ta na-bas-KWES KOO-tyo

Hot days, cold nights on the Castilian plateau. Blackcurrant, black plum, cedar and vanilla, dried mushroom underneath. Tight tannin, bright acid.

Say it BAR-dos bee-NYE-dos de al-TOO-ra

Ribera grows Tempranillo, called Tinto Fino there, high and cold, and it comes out darker than in Rioja. Blackberry, dark plum, chocolate and coffee from the barrel. Polished.

Say it KON-deh deh san krees-TOH-bal

Red cherry, pomegranate, then smoke, ash and a peppery, almost salty finish. Light, low in tannin, a bit wild.

Say it SWER-tes del mar-KES, SYE-te FWEN-tes The 7 is spoken in Spanish: 'siete', not 'seven'.

Raspberry, dried strawberry, wild thyme, orange peel. Silky, with sandy tannin and enough acid to stay fresh. Warm-country fruit in a cool-country shape.

Say it fron-TO-nyo mee-kro-KOS-mee-ko

Red cherry, plum, liquorice, a dusty finish. Garnacha gives the soft middle, Tempranillo the edges. Navarra catches Pyrenean air, so it feels cooler than most Spanish reds.

Say it loo-tha-DOR los an-DRE-ses

Raspberry, stewed strawberry, dried herb, sweet spice, with a little Tempranillo for grip. Soft and generous.

Say it bo-DE-gas a-ra-go-NE-sas don rra-MON

Bobal is one of Spain's most planted grapes and almost unknown outside it. Thick-skinned and naturally high in acid, so it makes dark wine that still tastes fresh. Sour cherry, blackberry, violets, a stony bitter edge.

Say it moor-BYE-dro SE-ree-thees THE-pas BYE-has

Wild raspberry, dark cherry, dried flowers, and a wet-stone, slightly bloody edge. Light on its feet for something this dark, with chalky tannin.

Say it bo-DE-gas PON-the la ka-SEE-ya

Galicia's driest, warmest corner, on the Portuguese border. Red cherry, violets and pepper from the Mencía, colour and grip from the Tintorera. Taut and stony.

Say it KEEN-ta da moo-ra-DEL-ya kan-DE-a

Callet and Fogoneu rarely leave the island. Pale and perfumed, given shape by the Syrah and Cabernet. Wild herbs, red plum, dried orange peel, sea air. Silky, with a warm salty finish.

Say it KWA-tro KEE-los bee-NEE-ko-la, DOD-ze VOLS Catalan numerals: dotze volts; the final t in volts is dropped.