Madrid Wine & Olive Oil Tasting

Spain is the world's largest producer of olive oil and one of its most significant wine producers, yet many visitors leave Madrid with only a passing acquaintance with either category. This two-hour expert-led tasting session in central Madrid addresses both simultaneously, drawing on the considerable output of producers within a few hours' drive of the capital and building the vocabulary needed to navigate Spanish wine lists and olive oil labels with confidence. The wine selection focuses on three Denominaciones de Origen with close geographical ties to Madrid. The Vinos de Madrid DO, established in 1990, covers the commuter belt south and west of the city, producing primarily Tempranillo and Malvar — a rare white grape native to the region that rarely appears outside the Madrid area. The Méntrida DO, in the province of Toledo, specialises in Garnacha grown on old vines in poor granite soils, producing dense, structured reds with distinctive dark fruit character. Ribera del Duero, a longer drive north along the Duero river valley, forms an essential reference point for Tempranillo expressed at its most serious — longer maceration, extended barrel ageing, and the altitude-influenced freshness of the Castilian meseta. Six wines are tasted in sequence — two whites, one rosado, and three reds — arranged to build from lightest to most structured. A professional sommelier guides participants through each wine, covering aroma identification, palate structure, and food-pairing principles, before pouring tasting portions. The session is not a technical certification programme; it is structured for engaged but non-specialist visitors who want to shop Spanish wine intelligently and understand what they are drinking in restaurants. The olive oil segment runs in parallel, with three single-estate extra-virgin olive oils representing different Spanish varieties: a delicate Arbequina from Catalonia or Aragón, a robust Picual from Jaén in Andalusia, and a third chosen for seasonal interest. Participants taste each oil on plain bread and learn to assess colour, aroma, fruitiness, bitterness, and the peppery finish that signals fresh oil with high polyphenol content. The sommelier explains harvest timing, the significance of early-harvest versus late-harvest designations, and how to read producer labels when shopping. Artisan bread, charcuterie, and anchovies accompany the tasting to demonstrate pairing principles without disrupting the sequence of flavours. Sessions are conducted in English. The €60 price covers six wines, three olive oils, bread, and charcuterie.