Spain Drink

Yes, Spain does wine. Everyone knows that part. But there's a lot more going on once you sit down at a bar, and honestly, some of it caught me off guard the first time round. Here's what I'd actually reach for over there, whatever the hour.

Getting to know Spanish wine

Three names come up again and again: Rioja, Rueda, and Cava. Rioja is the red one, from the La Rioja region up north, and it tends to be dry with a fruity edge and a medium body — the kind of bottle you order without thinking twice. Rueda is the white, grown in the Rueda region, dry and citrusy and light on its feet. Then Cava, the sparkling wine from Catalonia, which turns up as either white or pink. Usually very dry, still fruity. Good luck stopping at one glass.

Ordering wine without the fuss

Heading to Spain, or just nosy about how the whole restaurant ritual works? A few things worth knowing:

1. When the wine list lands, actually read it for a minute before you commit. Nothing jumping out? Ask the waiter. They deal with this all day and they'll steer you right.

2. Pick your wine and the waiter usually brings the bottle over for a look. Glance at the label, clock the name and the vintage. Takes two seconds.

3. They'll pour a splash into your glass first so you can taste it. This is your moment — if it's off or just not for you, say so and pick something else. That's what the taste is for.

4. Happy? Then that's it. Sit back and drink the thing.

The beers people actually order

Spanish beer travels well, and it's everywhere once you're there. A few that come up constantly:

-Estrella Damm: A lager out of Barcelona, and one of the most ordered beers in the country. You'll see it turn up with food more often than not.

-San Miguel: Also a Barcelona brew, this one a pale lager. Crisp, easy, exactly what you want when it's 35 degrees outside.

-Mahou: The Madrid entry, another pale lager but a touch sweeter than the rest. Pairs nicely with a plate of something.

What to drink when you skip the booze

The alcohol gets all the attention, sure. But the soft stuff in Spain is genuinely good, not an afterthought. My picks:

1. Horchata: Made from ground almonds, tiger nuts, or sesame seeds, and often served with a slice of melon or some other fruit on the side. Cold and creamy.

2. Limonada: Lemonade, basically — fresh-squeezed lemons and sugar, nothing fancy. On a hot afternoon it does the job better than anything.

3. Té con leche: Tea brewed with milk instead of water. Comes sweetened with sugar as standard, though you can ask for it plain.

4. Agua de Valencia: Orange juice, sparkling water, and a shot of vodka or gin. Not exactly non-alcoholic, I'll admit, but it drinks like sunshine so I'm leaving it here.

5. Kalimotxo: Red wine mixed with Coca-Cola. I know how that sounds. Try it anyway — it's weirdly great, and you'll understand once you've had one.

Pairing a drink with your tapas

Tapas and a drink go together, and there's a bit of tradition behind what ends up next to those little plates. Wine first, obviously. Spanish wine is some of the best going and there's plenty of it — Tempranillo, a red made across Spain, is a classic tapas partner. Verdejo, a white, works too. And Cava, that Catalan sparkler again, never lets you down.

Not a wine person? No problem. Beer is always fair game, and Spain's got no shortage of good ones. Want something lighter, try a sidra — that's cider, and it's popular over there. Or if you're off the booze entirely, a cold glass of horchata, made from almond milk and tiger nuts, does the trick.

Whatever ends up in your glass, put some proper tapas next to it.

Wine, the longer version

Spain's wine reputation is earned, no argument there. Reds, whites, sparkling — take your pick. Sitting down to a meal or just unwinding with a glass, these are the ones I'd point you toward:

Rioja, the red from the Rioja region, is about as famous as Spanish wine gets. Fruity, with a whisper of oak underneath.

Cava, the sparkling wine from Catalonia, usually comes dry, light, and refreshing.

Sherry is the fortified one, made down in Andalusia. It swings sweet or dry depending on the bottle, and it's a classic aperitif to open a meal.

Malaga is the sweet fortified wine from the Malaga region, pressed from Pedro Ximenez grapes. Think raisins in a glass — rich stuff.

Cider

Cider — fermented apple juice, if we're being technical — has a real following in Spain. Walk into bars and restaurants pretty much anywhere and you'll spot people drinking it. It's served cold, on its own or with a meal, and it's exactly the kind of easy, refreshing thing you want after a warm day of wandering. Give it a go.

Beer

Beer runs deep in Spain, especially up in Catalonia and the Basque Country. Light beers, dark beers, and every region pushing its own thing. If you want to drink local, start here:

-Estrella Galicia: A light beer out of Galicia, up in the northwest corner.

-Mahou: A big-name Spanish beer brewed in Madrid.

-Sierra Nevada: A dark beer from Andalusia, down south.

-Txakoli: A light, slightly sparkling white wine from the Basque region — not a beer, strictly, but you'll be handed one in the same breath, so keep it in mind.

liqueurs

In Spain the liqueur comes out after the meal — an old habit, and there's plenty to choose from when the moment arrives.

A few of the usual suspects:

Cointreau: A French liqueur made from orange peel and Cognac. Strong, sweet, and a fixture in cocktails.

Grand Marnier: Another French one, this time Cognac and bitter orange. Sweeter than Cointreau, and happy either neat or mixed.

Licor 43: The Spanish one, blended from 43 different herbs and spices. Sweet, with a vanilla thing going on, and a favourite in desserts.

And that's only a few of them. Next time the plates get cleared, order one and see the meal off properly.

More non-alcoholic picks

Wine and beer get the headlines, but the softer end of the menu is worth your time too. The ones I keep coming back to:

1. Agua de Valencia: Orange juice, sparkling water, and a dash of vodka or gin.

2. Tinto de Verano: A summer staple — red wine cut with sparkling water. Simple and very drinkable.

3. Horchata: Creamy and sweet, made from tiger nut milk. If you've got a sweet tooth, this is your drink.

4. Limonada: Tart, cold lemonade that sorts out any thirst on a scorching day.

5. Pacharán: A sloe berry liqueur, usually served as an after-dinner digestif.

One last pour

So there's no shortage of good things to drink in Spain, from a jug of fruity sangria to a cold tinto de verano. Whatever you're into, you'll land on a drink or two you genuinely love. Get out, poke around, order the thing you can't pronounce. You won't regret it.