In our pursuit of fresh views on how Spanish wines fare in key markets, we spoke to an experienced American MW. She is not a Spanish specialist, but she has extensive knowledge of its main competitors.

Master Sommelier and Master of Wine, this multi-talented man talks about the evolution of Spanish wines in the US and the enormous potential of many varieties and regions of Spain that are still unknown.

Eric Solomon, the owner of European Cellars, imports into the US some of Spain’s most recognized brands such as Clos Erasmus or Comando G. He talks to Bill Ward about the present and future of Spanish wine.

The owner of the Cúrate group met her Catalan husband while working at Ferran Adrià’s El Bulli restaurant and now they run a thriving business in the US focused on Spanish food and wine. Our correspondent Bill Ward interviews them.

With the pandemic receding across the land, Americans are, more than ever, into sharing. This is good news for the Spanish wine world, as small plates and by-the-glass offerings continue their pre-Covid ascendency.

Producers, wine merchants and consumers breathe a big sigh of relief as US and EU officials pause tariffs on wines but the road ahead is far from being free of obstacles for the country’s wines.

It has been a marriage made in vinous heaven: red Spanish grapes and American oak. Even today, venerable Rioja wineries such a R. López de Heredia and La Rioja Alta are deeply committed to barrels crafted from the white oak trees found in the US.

Small wineries and distributors are likely to be hurt the most by the 25% tariffs on some European wines, and medium-priced wines ($15 to $25) will take the biggest hits, say distributors and restaurateurs.

Based in North Carolina, Tamers shares with us his experience selling Spanish wines in the US, the styles that will prevail in the 21st century and his thoughts on the new tariffs imposed by Donald Trump last week.

They get to taste and review thousands of wines every year, yet it’s the quality, not the quantity, that drives Joshua Greene (Wine & Spirits), Michael Schachner (Wine Enthusiast), Josh Raynolds (Vinous) and Luis Gutiérrez (The Wine Advocate).

Brand loyalty is built largely around buyers knowing that they can count on quality with every purchase. But that is not the only attribute to convince American wine enthusiasts to embrace premium Spanish wines.

A window into US enjoyment of Spanish wines does not contain glass. Boxed-wine options are rising steadily, but it’s larger and smaller vessels that are arguably the hottest options these days.

Vermouth is gaining ground as the drink of choice among many Americans, who come back from their travels across Spain willing to reprise those experiences at home.

Bill Ward asks US retailers and restaurateurs which Spanish wines’ “back stories” have proven enticing or enchanting to their customers.

As the weather cools, Americans’ appetite for Spain’s red wines warms up. From coast to coast, retailers and restaurateurs see an uptick in sales of not just Riojas but also an increasingly diverse selection of Spanish reds.

From Florida to California, mixed drinks containing Cava are a hot item. Mixmasters not only are finding it an affordable substitute for Champagne in staples like Mimosas, they also are making complicated cocktails that are finding favor with consumers.

Tempranillo grapes have a long but spotty history in the United States. Albariño has almost no history, but both Spanish varieties have made great inroads in recent years, with domestic production rising sharply in quantity and quality.

Unlike Spain, most popular foods in the US are not associated with particular regions. We ask three restaurant experts which Iberian wines they would match up best with classic American food.

It’s not a reach to say that the United States has a major dose of Iberian Fever. As Spanish wines continue to ascend in popularity, and as more brands are imported to the US, restaurant wine lists are making the most of it. 

The range of Spanish whites is definitely broader in the US than 10 years ago, says Bill Ward, but there’s still a lot of work to do to bring awareness to them after Albariño’s stumbles in this highly competitive market.

To end his series of articles on leading importers of Spanish wines in the US, Lucas Payá asked them about the future: what’s in store for Spanish wines in such a competitive market?

For young, hip Americans, Spain’s wines offer up a brave new world. The wide range of Iberian wines allows them to explore and experiment on the cheap.

After his detailed piece on the leading importers of Spanish wine into the US, Lucas Payá takes a look at the presence of Spanish selections in the portfolios of large wholesale players.

Pioneering initiatives and young adventurous projects. We review the leading importers who have worked hard to improve the presence of Spanish wines in the world’s most important market.

Spain’s prototypical drink has found a welcome home in all corners of the country, even if it often bears little resemblance to traditional versions.

More than a decade after Spanish wine became “the next big thing” on America’s west coast, consumers are digging deeper for discovery, and finding much to their liking.

Everything comes back around, the saying goes. That’s certainly true for sherry cocktails in the US, even if it has taken a century.

After working for Spanish chef Ferran Adriá at El Bulli, sommelier Lucas Payá moved to Washington, where he now lives. He has discovered a pretty and quiet city with a vibrant activity around wine and plenty of serious aficionados.

It wasn’t so long ago that a Spanish restaurant in the United States would have a few tapas and native dishes, usually washed down with sangria. The Spanish section in a wine store, if it even existed, would have a handful of Riojas.