“Spain has been at the forefront of innovation, technology, sustainability and producing wines that are special and have a personality, wines that tell a story,” she says.
Some of the wines are crafted from vineyards over a century old.
“We have old vine wines, like the Garnacha from a vineyard that is more than 120 years old, and then we have a Monastrell from a vineyard that was also more than 140 years old. They have depth, they have longevity, and they hold their weight in the glass,” she says.
The Spanish must-knows? A proper Spanish wine journey, Victoria says, cannot ignore the Rioja which is Spain’s most globally celebrated region.
Rioja wines come classified under a clear ageing system that signals flavour intensity and complexity.
“You’ve got Crianza, aged at least two years, Reserva aged at least three years, and Gran Reserva that has been aged at least five years, with at least two of those years in oak,” she says.
Victoria also recommends the Pago de Vinos, Spain’s elite classification which is reserved for wines that come from a specific estate and are held to incredibly high standards of quality and production precision.
“These are often small-scale, ultra-premium wines. You can taste their attention to detail,” she says.
But Spanish wine isn’t just about the reds. “You can enjoy the white wines like Viura and Verdej, sold in Kenya,” she adds. She also recommends Albariño, a crisp, salty white wine from Galicia that brings out Spain’s coastal freshness.
Starting a Spanish cellar
If you are looking to build your own Spanish wine collection, whether you’re a beginner or a long-time connoisseur, she suggests a six-bottle starter set.
“You must have a Cava, Verdejo, Albariño, Tempranillo, Garnacha, Rioja, either Crianza, Reserva or Gran Reservaand also, you must have a Priorat Red. That’s three reds, three whites and bubbles,” she says.
Each of these, she says, represents Spain’s native varietals and offers a solid introduction to the Spanish terroir.
“A lot of these wines will always come up as four-star, three-and-a-half-star. They’ll always come up highly rated by Kenyans. They’re accessible and easy to appreciate whether you’re just sipping casually or tasting critically.”
According to Victoria, recognising a quality bottle begins with how it tastes and how long the taste lasts.
“The tasting technique is the same for all wines. Look out for the intensity of flavour, how long the flavours last on your palate, the sweetness and dryness levels, these indicate how the wine making process has taken place. Also, for red wines look out on the quality of the tannins.”
She describes good tannins as balanced and elegant. “If they’re soft and gentle and very well balanced and complement the rest of the flavours in the wine, then you have a complex wine. But if they’re tight tannins, harsh, and they’re standing out and overpowering the fruit flavours, then you know that wine making wasn’t as great.”
This, she says, is where Spanish wine shines, balancing tradition and innovation while delivering expressive, refined bottles that appeal to experienced drinkers and curious beginners alike.
Keeping the bottle right
Kenya’s tropical climate, she warns, demands proper storage for anyone interested in ageing wine or preserving it for more than a few days.
“Store your wine in the fridge or in very cool conditions. Wine does not like high temperatures because it’s a living product,” she says.
Variety of Bodegas Protos wine pictured during a Spanish wine tasting event at the Shamba Café in Nairobi on June 12, 2025.
Photo credit: Bonface Bogita | Nation Media Group
She also cautions against movement and light. “You must store it away from vibration. Do not put it in a room where there’s a lot of movement and a lot of activity. You can also use a dark place to store your wines because light destroys wine. Make it a habit to store wine on its side.”
Storing upright increases the space (ullage) between the cork and the wine, which can lead to oxidation. “Movement makes wine change a lot, every time you shake a bottle, you’re opening it up to evolution. The wine will start to change and starts to age,” she says.
The wine expert recommends drinking younger reds and most whites within two to three years, while Gran Reserva Riojas, if stored well, can age gracefully for decades.
Busting the myths
Price, it turns out doesn’t always dictate quality.
“Expensive wine is the best? Not always. You can get great wine at any price point,” Ms Muli says.
What about the common belief that a deep punt (the dent at the bottom of the bottle) means better wine?
“No! Not necessarily, everyone is thinking about the carbon footprint. A lot of winemakers are thinking about cutting back on how heavy the bottle is and how deep the punt is. It doesn’t necessarily tell that the wine is of great quality or can be aged for long.”
Another myth Victoria turns down are sentiments that only wine from great producers or famous producers is good. “There are small producers who are not famous but are doing a great job at producing amazing wine. The best test for quality is your palate and there’s only two things with that, you either like it, or you don’t like it. Let’s start there and stay there.”
