Jerez de la Frontera has been named Spain's Gastronomic Capital for 2026, spotlighting its rich winemaking and culinary traditions in the heart of the Jerez Wine Region. The area, encompassing El Puerto de Santa María and Sanlúcar de Barrameda, features fortified wines and distinctive dishes rooted in centuries of history. This recognition underscores the role of the albariza soil in producing these iconic wines.
Jerez de la Frontera, a tapestry of local traditions, has been chosen as Spain's Gastronomic Capital for 2026 owing to its legacy in winemaking and the cuisine that has developed alongside it. The Jerez Wine Region, a triangle bounded by Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda, benefits from its closeness to the Sierra de Grazalema, Spain's rainiest area. Winter rains are absorbed by the albariza soil, a whitish terrain formed from compacted animal exoskeletons thirty million years old, riddled with microchannels that store water to nourish vines in spring.
César Saldaña, president of the Jerez Wines Designation of Origin, stresses the soil's vital role: “Without this, we would be nothing,” he says while holding a piece of albariza. These fortified wines, built to withstand long voyages, have shaped the region's gastronomic identity, where wine casks and wooden staves define invisible borders of flavor and heritage. The 2026 designation encourages exploration beyond Jerez to the entire area, with towns preserving their historical charm and providing full experiences of food and drink.
