Spain’s Wine Industry Faces Rising Alcohol Levels Amidst Declining Consumption
The Spanish wine sector is navigating a complex landscape marked by increasing alcohol content in wines alongside a continuing, albeit slight, decline in overall consumption. While recent wine brands continue to emerge, demand is falling – a 4% annual drop was recorded in the latest report from the Spanish Wine Market Observatory (OeMv). This trend suggests consumers are drinking less, but potentially choosing higher-quality wines.
The Impact of Climate Change on Alcohol Levels
A key driver of the rising alcohol content is climate change. Winemakers are observing that grapes are reaching higher sugar levels at harvest due to warmer temperatures, which translates to increased alcohol during fermentation. José Hidalgo, a renowned winemaker and advisor, notes that txakolis, a type of Basque wine, are experiencing this effect, increasing from just over ten degrees to 12-13% alcohol in recent years. Similarly, in Rioja Alta, wines are now commonly reaching 14.5-15% alcohol, compared to rarely exceeding 12.5% in the past. [OIVE]
Hidalgo explains the technical reasons behind this phenomenon: as grapes ripen, the pulp matures faster than the skin and seeds. To achieve desired aromas and phenolic ripeness in red wines, extended skin contact is necessary, leading to higher sugar levels in the pulp and, increased alcohol. This trend also impacts white wines, though to a lesser extent.
Consumer Preferences and the Rise of Low-Alcohol Options
Despite the increasing alcohol levels, many consumers prefer wines with lower alcohol content, seeking a lighter and more fluid experience without sacrificing complexity. This preference is fueling the growth of “NOLO” wines – those with no or low alcohol – catering to a diverse audience with varied motivations. [OIVE] However, this demand clashes with the current trend of rising alcohol levels in traditionally produced wines.
There’s a growing “demonization of alcohol,” according to Hidalgo, leading consumers to seek lower-alcohol options, potentially contributing to the global consumption crisis in the wine industry.
Adaptation Strategies for Winemakers
Winemakers are employing several strategies to address the challenges posed by climate change and consumer preferences. These include:
- Planting Vineyards at Higher Altitudes: This delays maturity, allowing for a better balance between pulp and skin ripening, and reducing the final alcohol content.
- Utilizing Forgotten Varieties: Some wineries are turning to more climate-resistant grape varieties with longer ripening cycles.
- Cold Rooms: Grapes are being placed in cold rooms after harvest to gradual down fermentation and control alcohol levels.
- Partial Dealcoholization: While currently not permitted by Regulatory Councils, reducing alcohol content by a small degree could be a potential solution.
A decade ago, wines with high alcohol content were often favored. However, awareness has grown regarding the impact of alcohol on wine enjoyment, leading to a shift towards lower-alcohol styles.
Domestic Consumption Trends
As of May 2024, wine consumption in Spain increased by 1.4% year-on-year, reaching 9.83 million hectoliters – the best figure since October 2022. [Tridge] This indicates a slight recovery from the COVID-19 crisis, though consumption remains below pre-pandemic levels (11.09 million hectoliters in February 2020). Consumption in the food sector grew by 4%, while it decreased by 3.1% in the hospitality sector. [Tridge]
A study presented by Barcelona Wine Week in January 2026 revealed that 94% of Spanish wine consumers enjoy wine in bars and restaurants, highlighting the importance of the hospitality industry. Supermarkets account for 73% of wine sales, followed by hypermarkets at 55%. [Fira de Barcelona]
Spanish consumers highly value the quality of domestic wine, with 76% considering it to be of good or very good quality. [Fira de Barcelona]