First of all, the more wineries there are, the more competitive the market becomes and therefore everyone should benefit. I am not going to present you with an exhaustive list of all the wineries on Mallorca. What I will try to do is demonstrate that there are enough types of wine on the island to cover any kind of meal, gift or wine tasting.

Each winery has its own particular way of working. Classicism dominates at some, whilst others focus on making wines of an international character, and still others continue on their quest for a Mallorcan wine as a cultural element. This distinction in itself is one way of looking at the wines and choosing one for our specific tastes. There are many authorized grape varieties available on the island, but the amount of wine made using autochthonous varieties is meager by comparison. This is due to the added difficulties involved in making these wines.

The first type of wine, and at the same time the most discreet, is sparkling wine made in Mallorca. The first winery to make a sparkling wine on the island was Jaume Mesquida, but they have since stopped producing it due to the aggressive competition en- countered from the cava produced on the mainland. However, there are wineries on the island which sell cava with their own labels but which has actually been produced on the mainland.

I suggest trying “Goig”, made by the Celler Ramanyà in Santa Maria using the Manto Negro variety. This is a sparkling rosé which is ideal as an aperitif or as a refreshing mid-afternoon tipple.

Mallorcan white wines are the inevitable stars of the summer as the perfect accompaniment to fish and seafood dishes. A great option is
 Som dels Cavallers by Galmés i Ribot in Santa Margalida, made using autochthonous grape varieties. If you are looking for a white wine to have before your meal, or as a smooth starter, look no further than the blanc de blancs produced in the Binissalem area, mainly with Prensal blanc grapes.

A word of advice: try the Galdent by Can Majoral in Algaida with a piece of semi-cured Mahonés cheese: it is simply unbeatable. There is one specific type of white wine which deserves a special men- tion; the Malvasia wines produced in Banyalbufar and Estellencs.

We owe a great deal of thanks to this group of winemakers for their outstanding work in maintaining and injecting new life into the cultivation of this variety on the steep terraces on the Tramuntana mountain range. I think it would be unfair to mention any one particular wine over the others, but I can say that I was very impressed with the clean and well defined fruity flavours of the Cornet 2011 made by the Banyalbufar cooperative.

Rosé wines are becoming increasingly popular. They combine perfectly with pasta dishes, pizzas, traditional fidueas or slightly spicy meals. There are two very clearly defined styles. The ones which exhibit a vibrant red colour, similar to red fruits, which are also quite aromatic, such as the Eco by Bodegas Binigrau and the Ses Nines
 by Celler Tianna Negre; and the ones which exhibit a slightly paler salmon colour, are less fruity and feature a slight acidity, which reminds the drinker of white wine. Good examples of the latter are the Armero i Adrover from Felanitx, the Flaires by Mortitx or the wine made by Marc Gayda on his Son Artigues estate near Porreres.

Within the red wine family, there is one particular wine which enjoys great popularity and which is a great choice for the summer months when you may feel like enjoying a red wine served slightly chilled; the Macia Batle “Maceración Carbónica” from Santa María. Its name refers to the technique used to make it and which brings forth wines which are very fruity and smooth on the palate.

The largest group of red wines is, without a doubt, those aged in oak barrels. Tianna Bocchoris by Tianna Negre is made mainly from the Manto Negro variety in the Binissalem area and is significantly influenced by new barrels and modern techniques. A slightly more classic but equally fine example would be the Carmesi by Jaume de Puntiró. These wines are great for combining with grilled red meats or smooth stews.

In the wine growing area of Pla i Llevant we come across the Cal- let variety which brings us very fine and elegant wines such as the Callet by Armero i Adrover, which is perfect for lighter meat dishes. For fans of foreign grape varieties, a very pleasant Cabernet Sauvignon is the Son Prim made in Sencelles.

I think it is high time that Mallorcan wines should take their rightful place on our tables; to be enjoyed with the best meals and at special occasions. For this to happen they will first have to replace wines from Ribera del Duero and La Rioja, which currently rank first place in our estimation for no other reason than their region of origin.

For more information about Mallorcan Wine see our Wine Articles.