Across the U.S., Spanish restaurants that serve authentic takes on the country\u2019s greatest hits are all the rage. Serving staples like tortilla espa\u00f1ola, hand-sliced jam\u00f3n and paella as well as dishes like paprika-dusted octopus and salt-baked fish, these eateries are red-hot.\r\n\r\nBut it isn\u2019t just the food that\u2019s attracting a growing clientele to America\u2019s best Spanish restaurants. The wine offerings at places like Casa Mono in New York City, Taberna de Haro in Boston and fledgling Bellota in San Francisco are draws as well. Customers arrive thirsty for Albari\u00f1o, Tempranillo and whatever else today\u2019s Spain-loving sommeliers are pushing\u2014even Sherry and Cava.\r\n\r\nThe seven establishments profiled here succeed by crafting all-Spanish wine lists that sometimes offer hundreds of selections. The lists often span every quarter of Spain, from increasingly popular Galicia and reliable Rioja to regions with potential like Montsant (in Catalonia) and the Basque Country.\r\n\r\nBuen provecho y salud!\r\n\r\n\r\nThe Place: Bellota\r\nWhere: San Francisco\r\n\r\nWine focus: Regional Diversity and Obscure Varieties\r\n\r\n\u201cWe focus exclusively on producers who have a genuine love for what they\u2019re doing, from the vineyard to the bottle,\u201d says sommelier Michael Goss about the wine program at Bellota, one of San Francisco\u2019s most hopping new restaurants.\r\n\r\nOpened in June by the Absinthe Group in the South of Market district, the eatery has quickly emerged as the Bay Area\u2019s top choice for Spanish food and wine. Bellota, \u201cacorn\u201d in Spanish, is the prized food of Spain\u2019s cherished pata negra pigs. The menu is set by its Canadian-born chef, Ryan McIlwraith (above, left).\r\n\r\n\r\n\r\nWith more than 200 selections offered, Goss says the Spain-only list is strong in Galician wines, with Menc\u00eda from Ribeira Sacra and Bierzo doing better than he and Ian Baker, wine director of the Absinthe Group, could have imagined.\r\n\r\n\u201cThe reds from Ribeira Sacra are so versatile,\u201d says Goss. \u201cMoving to the other side of the country, we love the culture of Barcelona along with the wines from the Pened\u00e8s. Pansa Blanca\u2014what the Catalans call Xarel-lo\u2014is surprisingly complex and selling well. A bonus of working in a market like San Francisco is that people are willing to experiment.\r\n\r\n\u201cSherry and Txakoli are opening minds, and we seem to be on our way to building a culture that\u2019s receptive to not only Tempranillo, but strange stuff like La Zorra\u2019s Teso Blanco from Salamanca, which is Rufete Blanca, a grape no one in California knows.\u201d\r\n\r\n\r\nThe Place: Taberna de Haro\r\nWhere: Boston\r\n\r\nWine focus: Sherry and More Sherry\r\n\r\nFew American-born restaurateurs have as much hands-on experience with the culture, food and wines of Spain as Deborah Hansen. She\u2019s the owner, chef and sommelier at Taberna de Haro in the Boston-area town of Brookline. Now in its 18th year, Taberna de Haro takes its wine program seriously.\r\n\r\n\r\n\r\n\u201cI want to show an evolving world of Spanish wine, from the classics to what\u2019s being made by brave youngsters who know what they\u2019re doing,\u201d says Hansen.\r\n\r\nHansen, who co-owned a restaurant in Madrid in the early 1990s and spent 1997 studying in Spain to become a sommelier, travels to Iberia at least once a year to visit with the winemakers whose wines she sells.\r\n\r\n\u201cPeople come here knowing that they can be guided to some very cool wines that they may not know,\u201d she says. \u201cFor instance, I love the Comando G wines from Sierra de Gredos, as well as El Esquilon from Tenerife in the Canary Islands and the elegant wines being made by Dominik Huber of Terroir al Limit in Priorat.\u201d\r\n\r\nThere are about 75 Sherries offered at Taberna de Haro, a figure Hansen, a self-professed fanatic for Sherry, admits she will never sell through.\r\n\r\n\u201cAs long as we steer clear of old clich\u00e9s, I\u2019m happy.\u201d\r\n\r\n\r\nThe Place: Jaleo\r\nWhere: Washington, DC\r\n\r\nWine focus: Well-Aged Rioja\r\n\r\nAny successful Spanish restaurant that has opened over the past 20 years or so should send a thank-you note to the pioneering chef, Jos\u00e9 Andr\u00e9s, who launched Jaleo in the nation\u2019s capital in 1993. Because this is, arguably, where the current Spanish culinary movement in America began.\r\n\r\n\r\n\r\nToday, there are three Jaleos in the greater Washington area as well as locations in Las Vegas and Mexico City. But it\u2019s at the original restaurant where sommelier Jordi Paronella and Andy Myers, MS, the beverage director for Jos\u00e9 Andr\u00e9s\u2019s ThinkFoodGroup, are creating the most vinous magic.\r\n\r\nAmong Jaleo\u2019s 250 Spanish wines, Myers says the strongest part of the list is classic Rioja, some of which was purchased at auction from elBulli, the now-closed Costa Brava restaurant headed by Ferran Adri\u00e0.\r\n\r\nWith that purchase, Myers says, came some great older wines from CVNE, Marqu\u00e9s de Murrieta and Faustino.\r\n\r\n\u201cBut what I am loving now is the Ribeira Sacra region,\u201d he says. \u201cBeing an acid head, the wines of Dominio do Bibei and Ra\u00fal P\u00e9rez speak to me.\u201d\r\n\r\nMost popular with Jaleo\u2019s customers are Albari\u00f1o from R\u00edas Baixas and reds from Rioja.\r\n\r\n\u201cJordi and I are pushing, pushing, pushing things like Menc\u00eda, which I believe offers that fabulous mix of Cru Beaujolais, Pinot Noir and C\u00f4te-R\u00f4tie,\u201d he says.\r\n\r\n\r\nThe Place: Xix\u00f3n\r\nWhere: Miami\r\n\r\nWine focus: A Shop With 300-Plus Selections\r\n\r\nLike at most Miami businesses, you will find no \u201cSe Habla Espa\u00f1ol\u201d signs at Xix\u00f3n\u2014that goes without saying in this bilingual city, where more than half the population speaks Spanish. But it wouldn\u2019t matter anyway: Xix\u00f3n, founded by an Asturiana in 2001 as little more than a tapas stand, employs a mostly English-speaking staff from all corners of the Hispanic world.\r\n\r\n\r\n\r\nThe kitchen and wine program at this Coral Gables spot is helmed by Tom\u00e1s Cuadrado, a certified sommelier and chef originally from Catalonia, in Spain\u2019s northeastern corner.\r\n\r\n\u201cOur clientele is probably 60 percent Latino, but not necessarily from Spain,\u201d says Cuadrado. \u201cFor many customers, we\u2019re offering an introduction to our country.\u201d\r\n\r\nBeing Catalan, Cuadrado has a soft spot for Cava, his home region\u2019s signature wine, as does Bego\u00f1a Tuya, Xix\u00f3n\u2019s owner. But Cuadrado says it\u2019s Albari\u00f1o that\u2019s the hottest-selling wine among white varieties. And despite the high Miami temperatures, sales of Tempranillo-based reds from Ribera del Duero and Toro aren\u2019t suffering, either.\r\n\r\nA main feature at Xix\u00f3n, which opened in its current location in 2011 and is the Asturian spelling for the city of Gij\u00f3n, is an onsite wine shop. Customers can purchase whatever they like from more than 300 options and drink it with their meal.\r\n\r\n\u201cWhen I see someone in the shop who will be dining with us, that\u2019s when I try to move them to something like Ac\u00fastic Cellers from Montsant,\u201d says Cuadrado. \u201cWe have more than 20 Cavas, and we are trying hard to introduce them to customers.\u201d\r\n\r\n\r\nThe Place: Morcilla\r\nWhere: Pittsburgh\r\n\r\nWine focus: Txakoli and Hand-Pulled Cider\r\n\r\nWhen one thinks about food in Pittsburgh, it\u2019s probably pierogis that come to mind, not pintxos. That\u2019s changing, however, in part due to the success of Morcilla, a new magnet in the Lawrenceville neighborhood owned and operated by Justin Severino, chef at the award-winning Cure, and his wife, Hilary Prescott Severino (below).\r\n\r\n\r\n\r\nMorcilla serves wines and Trabanco ciders straight from the tap along with what Prescott, the restaurant\u2019s wine ace, calls \u201csafe choices like Tempranillo and Albari\u00f1o.\u201d Morcilla, Spanish for \u201cblood sausage,\u201d boasts a month-long wait for a table.\r\n\r\n\u201cWe are not even a year old, so to get people in Pittsburgh to buy into a 100-percent all-Spain list, that\u2019s really made us happy,\u201d she says. \u201cPeople here are curious, especially customers who have followed us from Cure.\r\n\r\n\u201cWe don\u2019t pretend to be traditional. Justin and I aren\u2019t Spanish\u2014we have no Spanish heritage. But we love the flavors of Spain, and Justin likes cooking with top-notch Spanish ingredients, so we are good with our concept, which is contemporary interpretations of Spain\u2019s best dishes.\u201d\r\n\r\nMorcilla features about 35 Spanish wines, although Prescott would like to increase the breadth of her list.\r\n\r\n\u201cWe\u2019ve traveled through Rioja and Castilla y Le\u00f3n,\u201d she says. \u201cWe\u2019ve been to Asturias for cider, and we\u2019ve gone to San Sebasti\u00e1n for the great food. Pittsburgh may not yet be ready for cutting edge, but it\u2019s becoming more adventurous. Wines like Txakoli and grapes like Menc\u00eda and Graciano are totally new here.\u201d\r\n\r\n\r\nThe Place: BCN\r\nWhere: Houston\r\n\r\nWine focus: Cava and the Priorat\r\n\r\nThe dining scene in Houston isn\u2019t defined by tattooed chefs and natural-wine-pouring hipsters. Indeed, in this part of Texas, it\u2019s maybe better (and more lucrative) to be true to your roots, which is what BCN, housed in a 1920s mansion in the city\u2019s Montrose section, has been doing since its 2014 opening.\r\n\r\n\r\n\r\nBarcelona-born Luis Roger (above) cooks Catalan classics like fideua, arroz negro (rice blackened with squid ink) and langosta caldereta (a saffron-infused lobster dish akin to bouillabaisse). Francisco \u201cPaco\u201d Calza, the restaurant\u2019s co-owner and wine buyer, offers about 60 Spanish wines along with a lengthy selection of Spanish-inspired gin-and-tonics.\r\n\r\nCalza, who was born in Galicia and reared in Venezuela, moved to Houston 40 years ago. He\u00a0 says BCN, the code for Barcelona\u2019s international airport, is filling a niche in the land of Tex-Mex and BBQ.\r\n\r\n\u201cI believe we\u2019re the most authentic Spanish restaurant in Texas,\u201d says Calza, noting that even the staff dresses in suits from the Spanish fashion brand, Zara. \u201cLuis is a great chef who is cooking old family recipes, and even though I\u2019m originally from La Coru\u00f1a in Galicia, I love Catalonian wines like Cava and Priorat.\u201d\r\n\r\nBCN pours its share of big reds.\r\n\r\n\u201cCalifornia is the public\u2019s main reference point for wines, so Ribera del Duero does well,\u201d says Calza. \u201cWhat we\u2019re seeing more of is people moving away from Champagne, Pinot Grigio and Chardonnay, and exploring Cava, Albari\u00f1o, Viura, Verdejo, even Txakoli. One good Albari\u00f1o, and they\u2019re blown away.\u201d\r\n\r\n\r\nThe Place: Casa Mono/Bar Jam\u00f3n\r\nWhere: New York City\r\n\r\nWine focus: 500 selections\r\n\r\nWhen it comes to Casa Mono and its next-door vinoteca, Bar Jam\u00f3n, less is more. Although barely bigger than a shoebox, this Michelin-starred, tile-adorned spot in Gramercy Park offers the largest all-Spanish wine list in the U.S.\r\n\r\n\u201cAll Spain, all regions is what we are dedicated to,\u201d says Nancy Selzer, a co-owner of the 13-year-old eatery, along with Executive Chef Andy Nusser and Italian-leaning restaurateurs Mario Batali and Joe Bastianich.\r\n\r\n\r\n\r\nAs Casa Mono\u2019s original wine director, Selzer works closely with sommelier Rachel Merriam. The pair has constructed a wine list that complements Head Chef Anthony Sasso\u2019s modern culinary interpretations of Spanish favorites.\r\n\r\nFor dyed-in-the-wool Spanish wine lovers, there\u2019s a huge choice of Sherries, something Selzer equates to her \u201cpersonal art project.\u201d There is also a number of Txakolis poured, evidence that this high-acid, spritzy Basque white is in the process of becoming a modern favorite.\r\n\r\n\u201cEven in 2016, most people don\u2019t have a full grasp of all that Spain offers,\u201d says Selzer. \u201cWe\u2019re fortunate to have explorative customers. Something that helps is having a Coravin program where we can sample customers on three or four tastes of something special.\u201d Examples include Artadi\u2019s Pagos Viejos or Contino\u2019s white blend, both from Rioja.