Drinking Traditions of Zaragoza: 7 Local Beverages That Tell a City’s Story

Zaragoza sits on the Ebro River, with hot, dry summers and the brisk cierzo wind shaping when and what locals drink. Aperitifs stretch across shaded plazas, hearty wines anchor tapas crawls in El Tubo, and crisp lagers cut through the heat.

As the capital of Aragón, the city pours products from nearby DOs—Cariñena, Campo de Borja, and Calatayud—alongside time-honored liqueurs. Sundays revolve around the vermú hour; festivals like El Pilar extend rituals late into the night.

Garnacha (Grenache) is Zaragoza’s most emblematic wine, sourced from vineyards in Campo de Borja, Cariñena, and Calatayud—three appellations that ring the city. The grape thrives on stony, limestone-clay soils swept by the cooling cierzo; many vines are bush-trained (en vaso) and decades old, yielding concentrated fruit. Most wines are dry reds, though rosados are common in summer. Fermentation typically occurs in stainless steel or concrete; some cuvées see short aging in French or American oak. Expect ripe red cherry, strawberry, dried herbs (tomillo, romero), and a touch of white pepper. Alcohol commonly sits at 13.5–15.5% ABV.

Culturally, Garnacha is the go-to for a tapeo through El Tubo, matching grilled mushrooms, migas, or ternasco de Aragón (roast lamb). In cooler months, fuller styles from Calatayud’s higher altitudes pair well with stews, while lighter Campo de Borja bottlings chill slightly for summer evenings. You’ll find by-the-glass options in traditional bodegas around the Casco Viejo and modern wine bars near Plaza del Pilar.

The vermú hour—before the midday meal, especially on Sundays—is a cornerstone of Zaragoza’s social life. Spanish vermouth starts with a neutral wine base infused with botanicals: wormwood (ajenjo), gentian, citrus peels, clove, cinnamon, and local herbs. Producers in Aragón, including houses around Calatayud and Cariñena, bottle both red (sweet) and white (drier) styles. The fortified, lightly bitter-sweet result usually clocks in at 15–18% ABV, with aromas of orange zest, baking spice, and alpine bitters.

Order it sobre hielo (on the rocks) with a slice of orange, an olive, and sometimes a splash of soda. It’s the cue for gildas, anchovies, and conservas before lunch. Traditional bars keep a grifo de vermut on tap, while newer spots build spritz-like mixes. You’ll see families and friends fill terraces across the city—El Tubo lanes, the riverfront, and neighborhood squares—turning the pre-meal into an unhurried ritual that bridges morning and afternoon.

Beer is deeply local thanks to La Zaragozana, the city’s historic brewery founded in 1900 and home to the Ámbar label. Core styles are European lagers brewed from barley malt and Zaragoza’s water, with clean fermentations that emphasize cereal notes and a crisp finish. Ámbar Especial sits around 5.2% ABV, offering lightly toasted malt, gentle bitterness, and a refreshing snap; Ámbar Export climbs to about 7% ABV with richer malt sweetness and a longer palate.

In practice, a caña of Ámbar is the everyday order—quick, cold, and perfect with patatas bravas or calamari sandwiches. Hot Ebro summers make lager the default on terraces, while the stronger Export pairs neatly with charcutería on cooler nights. The brewery runs visits and tastings, and many traditional cervecerías pour Ámbar on draft across central Zaragoza. It’s the city’s most democratic drink, bridging tapas runs, football matches, and post-work meetups.

Though pacharán originates in neighboring Navarre, it’s firmly at home in Zaragoza. The liqueur is made by macerating endrinas (sloe berries, Prunus spinosa) in anisette, sometimes with a few coffee beans or cinnamon sticks. The infusion yields a deep ruby tone and layered aromas—tart plum, anise, almondy notes from the stones, and gentle spice. Bottled at roughly 25–30% ABV, it is sweet but balanced by berry acidity.

Locals take pacharán as a digestif after hearty lunches or festival meals during Fiestas del Pilar in October. Order it chilled or over ice; avoid mixing to keep the fruit and anise interplay intact. Many Zaragoza bars stock multiple labels, reflecting personal loyalties and family traditions that go back generations. It’s a simple pleasure that closes the loop on a long menu: from tapas and Garnacha to coffee—and finally a small glass of ruby comfort.

Licor de guindas is a homemade-to-professional staple across Aragón and appears frequently in Zaragoza households and classic cafés. The base method is straightforward: sour cherries (guindas, often related to Morello types) are steeped in aguardiente or anisette with sugar, sometimes cinnamon or lemon peel, until the fruit releases its color and pits lend faint almond notes. Strength varies by recipe, generally 25–35% ABV.

The result is a garnet liqueur with aromas of cherry compote, marzipan, and spice, sipped in small glasses after dessert or offered to guests on holidays. Calatayud, known for its candied cherries (guindas confitadas), has long supplied the fruit that underpins this tradition. In Zaragoza’s old-school bars you may spot dusty demijohns behind the counter, a nod to house-made versions. Pair a thimbleful with bicas or simple butter cookies for a pleasantly old-fashioned finale.

Sweet wines remain part of Zaragoza’s festive table. Wineries in DO Cariñena and nearby zones produce Moscatel—typically Moscatel de Alejandría—by either stopping fermentation early or fortifying the must, landing at 15–17% ABV. The wines carry orange blossom, honey, and apricot aromas, with a smooth, syrupy palate kept lively by grape acidity. Mistela is even simpler: unfermented grape must fortified with neutral spirit, preserving pure fruit sweetness and perfume.

Locals pour a small copa alongside classic sweets like Frutas de Aragón (candied fruits enrobed in chocolate) or almond pastries, especially around Christmas and during family celebrations. In summer, a lightly chilled Moscatel doubles as an aperitif for those who prefer a gentler bitterness than vermouth. You’ll find bottles in traditional wine shops around the Mercado Central and by-the-glass pours in bodega-style bars near the Casco Viejo.

Tinto de verano—literally “summer red”—is Zaragoza’s warm-weather refresher. The formula is minimal: young red wine (often local Garnacha or Tempranillo) blended with gaseosa (mild lemon-lime soda) or lemonade over ice, sometimes with a lemon slice. Depending on the ratio, the drink sits around 4–8% ABV, offering light tannin, red fruit, and citrus lift without the weight of full-strength wine.

You’ll see it from late spring through early autumn on riverside terraces and neighborhood plazas, especially in late afternoons when the heat eases and the cierzo starts to blow. It’s a flexible match for fried tapas, Russian salad, or boquerones. Unlike punchy sangría, tinto de verano is an everyday order—quick to mix, cheap, and designed for Zaragoza’s climate. If you prefer drier, ask for more wine than soda; if you’re pacing a long evening, reverse the ratio.