Valencia, on Spain's Mediterranean coast, has long supplied easy-drinking, good-value wine, but a newer generation of producers is taking its native grapes more seriously. Bobal, once used mainly for bulk rosé, now makes deep, dark-fruited reds when yields are kept low, while Monastrell (Mourvèdre) thrives in the region's hot, dry inland areas. Merseguera and Moscatel lead the whites, typically fresh and aromatic, built for the region's seafood-heavy cuisine.

Key grapes: Bobal, Monastrell, Merseguera, Moscatel