Airén is the most widely planted grape variety in Spain. This white-skinned grape is better known for its sturdiness, and though it was mainly used as a blending grape or in production of brandy and table wines, some winemakers have seen its potential in the production of crisp, good-quality varietals.

Wines made from Airén grapes are light and typically low in acidity, with fruity aromas reminiscent of green apples, pineapple, and citrus fruit, while the best examples will usually also display rose nuances. These easy-drinking wines usually have moderate acidity and perfectly pair with white fish and seafood. 

Palomino Fino is a Spanish grape variety that is mostly used in the production of sherry. Known as a high-yielding grape that produces mainly bland white wines that are low in acidity and sugar, the must from Palomino can oxidize quickly, which makes it ideal for the production of sherry—fortified and oxidized wines that hail from Jerez.

The grape is used in the production of various sherry styles, and it accounts for approximately 90% of sherry production. The first must is mostly used in the production of dry white wines such as Fino and Manzanilla, while the second pressing is usually made into darker and richer Oloroso. 

Bobal is a native red Spanish grape that is native to southeastern Spain. This dark-skinned grape is cultivated in several regions, but it flourishes in Utiel-Requena DO, located in the province of Valencia, where it is the undisputed king.

It is estimated that it is the second most common red grape in the country, after Tempranillo. Bobal produces rounded red wines with medium to full body, rich tannins, and great acidity. The wines are deeply colored, dense, and fruity. They are rich but manage to stay fresh. 

Made from Palomino grapes in Jerez or Puerto de Santa María, Fino is the driest and the most delicate sherry variety. This fortified wine is aged naturally, under a layer of flor—a film of yeast that appears on the surface while the wine is matured in a barrel.

Fino is refreshing and light, with typical notes of almonds and yeast. It is best served chilled, and although it can be enjoyed as an aperitif, Fino also pairs well with tapas such as olives, Ibérico ham, or croquetas, as well as seafood, vegetable dishes, or cold soups.

Xarel·lo is a Spanish grape variety best known for its use in sparkling Cava, where it is used along with Macabeo and Parellada. It is a high-quality grape that provides power, body, and structure in Cava wines. It is the most planted variety in DO Penedès.

Apart from sparkling wines, the grape is used for dry white wines, both varietals and blends. Wines made from Xarel·lo are medium-bodied and aromatic, with good acidity and alcohol content. The aromas are reminiscent of citrus and stone fruit, and the wines will typically have herbal and mineral character. 

Yzaguirre is often called the oldest vermouth in Spain. It is the first Spanish vermouth brand, and though the company produces several styles, the first and signature label is Yzaguirre Rojo, the sweet (red) vermouth. This classic has been produced since 1884, and it is still one of the most popular varieties on the market.

This vermouth starts as a white wine made from the local Macabeo variety that is mixed with herbal macerate and is then left to age in oak. The resulting vermouth is aromatic, smooth, and pleasantly balanced with sweetness and acidity. It has fruity, herbal, and spice aromas with hints of balsamic notes. 

Mencía or Jaen is a grape whose origin is associated with the Iberian peninsula. In the past, it was believed that Mencía and Jaen are two separate varieties, but recent research has shown that they are genetically identical.

In Spain, the grape is mostly associated with the Bierzo appellation that is located in the province of León. While for most of its history, Mencía was used in the production of light, somewhat bland table wines, some winemakers have seen the potential to produce more concentrated and better quality varietals with a medium body and good natural acidity. 

Godello is a Spanish grape variety that has recently risen in popularity after it had nearly gone extinct after the 1970s. The grape shows the best results in Valdeorras in Galicia, though it is planted in other Spanish regions, as well as Portugal.

The wines made from Godello are usually full-bodied and dense but remain bright and mineral. Their character may vary, and while those aged in steel tanks tend to be lighter and fruiter, oak-aged styles are more creamy and rich. Godello wines will typically include notes of citrus and white fruit, with accompanying nuances of honeysuckle and chamomile. 

Manzanilla is a dry sherry variety made from Palomino grapes in Sanlúcar de Barrameda. This light and refreshing wine is aged naturally, under a thick layer of yeast (flor). It is straw-colored with aromas of almonds, yeast, and chamomile.

Since Sanlúcar de Barrameda is a coastal town, during aging, Manzanilla also attains a characteristic salty note, unlike its close relative Fino. It should always be served chilled, and it pairs exceptionally well with seafood, salads, and cold soups.