You can read the train's route in a wine list. Each region of Green Spain pours something the next one doesn't, and the week moves through them in order — one of our favourite ways to explain the journey to first-time guests.
Basque Country: Txakoli
Young, lightly sparkling, bone-dry white — poured theatrically from a height to wake the bubbles. It is the natural partner to San Sebastián's pintxos, and your first glass usually arrives within hours of boarding.
Asturias: cider, thrown not poured
Asturian sidra natural is still, sharp and alive, and the ritual is the point: the escanciador pours from above his head into a wide glass to aerate it, and you drink the splash at once. A proper sidrería lunch is one of the route's most joyful meals — see our gastronomy guide for how off-train meals work.
Galicia: Albariño and the rías
From vines overlooking drowned Atlantic valleys comes Albariño — saline, peachy, arguably Spain's finest white — made for the shellfish of the same waters, as our culinary map explains.
On board
Regional wines and drinks are included with meals and in the pub car — nobody keeps a tab on this train (what's included). The landscape that grows all three is decoded in our Green Spain geography guide.
