While there’s no doubt of Spanish wine’s international reputation, regarded as being one of the best quality wine producing nations, the power house of La Rioja and Ribera del Duero wine producing regions can distract from the other vinicultural areas of the country, which have a lot to offer and stories to tell in their own right. Valencia is one such area, with two Denominación de Origen (D.O.) designations and a good amount of variety, personality and history in their wines, which are celebrated as much today in the chic neighbourhoods of El Carmen as they were thousands of years ago.
D.O. Utiel-Requena
This prestigious D.O. features over 100 wineries and takes its name from the two neighbouring villages of Utiel and Requena, 700 metres above sea level in the Sierra de Utiel. Wine has been produced here since at least the 7th century BC, centuries before the arrival of the Romans in the area, and its quality was so good that it was even tolerated during the Moorish era. With a mix of the native Bobal grape variety, which withstood the phylloxera plague that devastated much of Europe’s vineyards in the early 20th century, temperatures ranging from 40°C to -10°C and plenty of sun, the D.O. is known for its sturdy wines bursting with complex flavour. It mostly uses the Bobal but is also known for reds like the relaxed Spanish favourite tempranillo and international go-tos Cabernet Sauvignon and Merlot. The Spanish wine industry takes aging very seriously and this D.O. is no exception, with crianzas having to be aged for at least one year in oak (roble) barrels, taking on more complex flavour profiles.
D.O. Valencia
While D.O. Utiel-Requena is best known for its reds, typically Bobals, this lesser known D.O. is specifically known for its whites, typically the native Mersegueras, and its dessert wines – the famous Moscatel de Valencia, arguably the region’s most well-known vinicultural export. The Merseguera grape - while varietals like the Macebeo, Malvasía, Pedro Ximénez and Chardonnay are also grown – and the region’s growing conditions lead to crisp and fruity whites that go perfectly with a hot summer’s day in the city. It’s also due to this heat that the aging process is halved, making it an unusual region in Spain. The Moscatel de Valencia itself is noteworthy, with a crisp, light elderflower sweetness to it that contrasts with other more raisiny Moscatels like those from Setúbal in Portugal (read our guide to Portuguese wines here). These Moscatels also come in blue, with plums adding a slight tartness to it – although once you look past the blue novelty, you’re probably better off with a classic Moscatel.
For Valencian cheese and wine pairings, read our guide here.
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