Alicante is the most southerly of the Valencian DO areas. The area under cultivation by vines comprises a fairly large tract of land from the Mediterranean to the foot of the central hills of the Meseta. This region is further subdivided into two sub-areas of La Marina, around Cabo de la Nao inland from Benidorm, and Alicante, around and to he north¬west of the town of the same name. The famous beaches such as Benidorm and Villajoyosa are to be found between these two sub-areas. Oddly enough almost everyone in the world has probably heard of Benidorm but few will have heard of Alicante wine.
Here in Alicante like elsewhere the local growers have been engaged for centuries in the production of wine to trade in bulk, such as the doble pasta wine, a heavy double concentration wine for ‘cutting’ with other wines. Alicante was once famous for its rancio Spanish wine, which sold readily.
Alicante Blancos are mainly made from Merseguera, Macabeo, Planta Fina and (much less these days) Moscatel Romano. These can be dry (seco), medium dry (semi-seco) or sweet (dulce). These Spanish wine are light, fresh, and above all cheap. Alicante’s future will probably lie in the white wines currently being developed that are made with Chardonnay but most of all from Riesling. The initial results, in particular those with Riesling, are astonishing. Drink these white Alicante wines as an aperitif. Drinking temperature for this Spanish wine is 46.4- 50.0°F (8-10°C).
Alicante Rosados are made from Monastrell, Bobal, and Tempranillo. Most of them are seco, but you may also encounter the odd semi-seco rosado. Their combination of freshness coupled with fruitiness and roundness makes them ideal with all fish dishes. Drink this rosado Spanish wine at 50-53.6°F (10-12°C).