Recently growers have been trying out other varieties such as Chenin Blanc, Pinot Noir, Syrah, and Cabernet Sauvignon. Most of these trials are being carried out on the less hilly and lower area around Gratallops. The trials are seeking to discover how these ‘foreign’ varieties adapt here and whether they can be grown on their own or should be used in combination with other (native) varieties. The initial results are very promising. The higher siting of the area around Scala Dei will however continue solely to produce the traditional Spanish wines.
Whether experimental or not, the vinos jovenes blanco, rosado or tinto are generally fresh, pleasant Spanish wines for every day use. They are made for drinking when young. Drinking temperature for this Spanish wine is 46.4- 50.0°F (8-10°C) for white Spanish wines, 50-53.6°F (10-12°C) for rosés Spanish wine, and 53.6-57.2°F (12-14°C) for the red vino joven.
The famous Priorat red is also available as Crianza (minimum one year in oak and not for sale before three years old), Reserva (minimum one year in barrel and at least two in the bottle) and Gran Reserva (minimum two years in oak and at least four in the bottle). Depending on the age of the this Spanish wine it is more or less black in colour, intense in bouquet (blackberry), and very powerful with alcohol varying between at least 13.5 and 18%.
Most of the Spanish wines do not exceed 16% alcohol, although this is very high. One of the best and most spectacular Priorats is made by the famous Spanish wine expert José Luis Pérez: the Martinet Bru. This is an impressive monument of a wine, while the more modern Clos Martinet is a harbinger of what Priorat may become in the 21st century: lower in alcohol and more fruity. Maximum drinking temperature for this Spanish wine is 60.8°F/16°C (lower is acceptable but not below 57.2°F/14°C.)
Priorat also makes excellent Rancio, which is matured under the hot sun in glass carboys. This Spanish wine is exposed to the air which causes it to oxidise. The Priorat Rancio is somewhat similar to a Madeira, with the strength of a Maury or Banyuls, and the taste of terroir of a top-class port. Drink this Spanish wine as aperitif at 46.4-53.6°F (8-12°C) or at room temperature after food 60.8-64.4°F(16-18°C). Finally, there are also liqueur wines, liquorosos or generosos, made of Gamacha and Pedro Ximenez. In the best cases they resemble good oloroso sherry. You can drinking this Spanish wine at 46.4-53.6°F (8-12°C).