Is Andalucia, the south of Spain, were wine making started in Spain, and probably in western Europe, about 500 BC. These robust, strong very sweet wines evolved into the three main varieties, sherry, Montilla and Malaga wines, that are still made in the region. The scorching Andalucian heat makes most grapes to over-ripen, but not in the cooler areas at higher altitudes. Some states are growing grapes and producing some impressive non fortified wines, both reds and whites, in the Andalucian heights.

Spain is where this current craze originated, if slightly by accident or, more accurately,as a necessity. The word tapas derives from the word tapar, meaning “to cover.” Some stories say that tapas originated when small pieces of bread or meat were placed on top of glasses of wine. These tapas were placed on the glasses at taverns or restaurants, and replaced there after each sip by the patron. The purpose was to keep the flies out of the drink while providing a snack for the guest.

Not such a large stretch of coast but very different cooking styles, Galicia, Asturias, Cantabria and the Basque Country have much to offer, from simple country recipes to the sophisticated dishes from the new cuisine in the Basque Country, for many, the cradle for modern Spanish cuisine.

Food in the Spanish Mediterranean region will get you close to the cuisine from Catalonia down to the last point along the Spanish east coast. A cuisine rich in fresh vegetables and fish dishes.