We had 2 bottles of wine
2004 Belondrade y Lurton
2003 Cuvee Santamaria Finca Panta
I just compare them with French wines in general
To name a few I had before (I might be being unfair if one is much more expensive than the other - don't really remember the price)
1997 Leroy - Les Fremieres, from Chambolle-Musigny
1999 Marcel Deiss - Engelgarten, from Alsace
Coteaux du Languedoc "Aurel" 2001 - Domaine Les Aurelles
Usually for top restaurants, I let the sommelier choose the wines for me. I think that's the fun part. First of all, I don't really know whether the dishes there have strong or light taste. Secondly, just to see if they could pick the right one for me (I know this could be very subjective)
How did you pick yours? Perhaps I could learn for the future. In general, for the white wine, I prefer rather light, dry, and not sweet. Whereas, for the red one, I like a rather strong one, quite sweet but not to the extend to take over/dominate the food's taste. But again it depends on the food's taste.
The Belondrade y Lurton is a very nice food wine that I happen to like a lot. You had nothing to compare in price or quality to the Leroy. The Deiss is a nice wine with good acid and somewhat sweet. It is a good food wine, though I prefer the Rueda. I was curious as to how the wines were chosen because that can make a big difference. I agree in a situation like that to have guidance from the sommalier. While your ultimate conclusion regarding France and Spain is debatable depending on the criteria used and even if it is the same as what you ultimately came up with, I would say that is a rather small sample size of Spanish wines to base it on and maybe even French. In both cases one can find stellar wines and one can find plonk. On the whole, for relative value I think I prefer Spanish wines. That is not to say that means that I think the greatest Spanish wines are necessarily better than the greatest French wines, though.