The Balearic Islands (Las Islas Baleares) collectively form one of Spain's 17 official administrative regions. This idyllic archipelago sits approximately 60 miles (95km) to the east of the Iberian Peninsula in the western Mediterranean Sea. The islands' nearest neighbors are the provinces of Valencia and Murcia to the west, and Catalonia to the north. The four largest islands (Majorca, Menorca, Ibiza and Formentera) are well known as archetypal Mediterranean holiday destinations.
Although wine has been produced on the islands since Roman times (vines were introduced around 121 BC), the industry here is still very much evolving. The islands have two official DO wine titles: Pla i Llevant (introduced in 2001) and Binissalem-Mallorca, both of which are on the island of Majorca. The latter was the islands' first DO title, and the first ever granted outside the Spanish mainland. Although there are just two DO's, a number of VT-classified zones are spread throughout the other islands.
It was sweet Malmsey wine (see Malvasia) that first put the Balearic Islands' wines in demand, particularly from England, the Netherlands and Germany. This wine style all but disappeared in the late 19th Century with the arrival of phylloxera, which devastated the local vine population. Several native varieties never recovered form this attack, but local varieties Manto Negro, Callet, Fogoneu and Moll (Prensal Blanc) are still in use today. They are complemented by ever-more fashionable French varieties including Cabernet Sauvignon, Merlot and Chardonnay, which have brought broader appeal to wines from the Balearics, as has Spain's very own Tempranillo. Currently, most Balearic wines are made in fresh, aromatic styles designed for early consumption.
Aside from wine, some liqueurs and spirits are also produced on the islands, including Absinthe and Gin. There is even a local brewery, supplying beer to a reliable flow of tourists.
