Sub-regions:

Ampurdan-Costa Brava

Penedes
Conca de Barber         

Tarragona
Priorato

Terra Alta
Costers del Segre

From Penedes, you might be familiar with the wines of the Torres family. 

"Cava" (methode Champenoise) bubblies are typically made from Xarel-lo, Macabeo and Parellada, though some are using a bit of Chardonnay, too.    Penedès red wines are typically made of Ull de Llebre (Tempranillo under a different name), Garnacha, Monastrell (Mourvedre), Cariñena, though Cabernet Sauvignon, Merlot and Pinot Noir are also being cultivated.  For white wines, you might find Sauvignon Blanc, Muscat and even Gewürztraminer!
Alella, an area just north of Barcelona, is typically producing white wines made of the Xarel-lo variety, but here it's known as Pans Blanca.
Conca de Barber is west of Penedes and most of the wines grown here are folded into the  Penedès.  Along with Cabernet, Pinot Noir, Tempranillo and Chardonnay, the local grape of note is "Trepat" and is used, typically, for rosé.

Sub-regions:

Somontano

Cariñena

Calatayud

Somontano lies at the foot of the Pyrenees.  New plantings include Cabernet, Merlot, Pinot Noir, Chardonnay and Gewürztraminer.  Traditional varieties are the Garnacha, Tempranillo and Moristel (said to be related to Monastrell -Mourvedre-).

Cariñena is located south of Zaragoza and its wines used to be overwhelmingly powerful, 14% alcohol being the <minimum!>.  This is changing and the wines of this region, formerly Garnacha, are now being made of Tempranillo and Cabernet.  Mazuelo (or Mazuela) is a local variety and is probably the Carignan grape.  White wines are made of Macabeo, Garnacha Blanc and Moscatel Romano, with Parellada being a recent addition to the mix. 

Calatayud is an area with lots of fruit trees, especially famous for its peaches.  Reds and roses are made of Garnacha with a bit of Tempranillo.  Some Cabernet is planted, as well.  White wines are made of Macabeo, but this grape is known as Viura here. 

Sub-regions:

Rioja Alavesa

Rioja Alta

Vino de Cosechero is young wine from the previous year's harvest.  Often served by the glass in Riojana restaurants.

Crianza is the term for "aged" wine which is sold after its third year, having been matured, at least, 12 months in "barricas," 50 gallon oak barrels.

Reserva wines may not be sold until their fourth year and, like a crianza, 12 months aging in small oak is mandatory.  These are, supposedly, only from good vintages. 

Sub-regions:

Ribera del Duero

Rueda

Toro

Bierzo

Ribera del Duero is the home of Spain's most famous traditional winery, Vega Sicilia, and Spain's most famous new-wave (by comparison, anyway) producer, Alejandro Fernandez and his Pesquera and Condado de Haza estates.  Tinta del País, also known as Tinto Fino, is the Tempranillo in disguise. 

Rueda is an area known for white wines.  These are based on the Verdejo grape.  New plantings of Sauvignon Blanc are proving quite successful.   There's also a bit of Viura (Macabeo, elsewhere). 

Toro is 96 miles north and west of Madrid.  Its red wines are made of Tinta de Toro, probably a clone of Tempranillo.  Malvasia is the primary white grape, but the region produces mostly red wines. 

Bierzo is a small outpost in the very western part of this region and its red grape is called Mencía (some say this might be Cabernet Franc, or related to it).

Sub-regions:

Valdeorras

Rias Baixas

Valdeorras is north of Zamora and west of Bierzo.  The reds are not notable here, but of interest is the wine made from a white grape called Godello.  When modestly priced, this can be an attractive wine.

Utiel-Requena

Alicante

Yecla

Jumilla

Bullas

Valencia is famous for its oranges, along with paella.  There are three sub-districts to Valencia.  White grapes include Merseguera, Pedro Ximénez, Macabeo and Malvasía, while there's a variety called Bobal and Garnacha for grapes of color along with Garnacha, Monastrell, Tintorera and Tempranillo.

Utiel-Requena is well inland, west of Valencia.  The color-poor "red" grape called Bobal is widely planted, making lots of rosado.  New varieties include Cabernet, Merlot, Tempranillo and Syrah.

Alicante, south of Valencia and along the coast, it is famed for its beaches.  Monastrell is the main grape variety, used for making reds, rosés and a curious sweet wine called Fondillon, aged 6-10 years in wood! White grapes, accounting for a tiny percentage of plantings, include Chardonnay, Moscatel Romano, Planta Fina, and Merseguera.  Red plantings, hither and yon, include Bobal, Cabernet Sauvignon, Merlot, Tempranillo and Pinot Noir!

Yecla is situated north of the Jumilla region.   It's rather warm and though white wine is made here, red takes the heat (seemingly) better.  Monastrell predominates, followed by Garnacha. Cabernet Sauvignon, Cencibel (Tempranillo), Merlot, Tintorera and Syrah are also planted.

Jumilla is subject to intense heat in the summer and very cold temperatures in the winter.  With very chalky soil and very little rain, the region is planted to something like 90% with Monastrell.  There are also vineyards of Garnacha Tinta, Garnacha Tintorera, Cencibel (Tempranillo), Cabernet Sauvignon, Merlot and Syrah.  A few white grapes of this region include Airén, Macabeo, Malvasia and Pedro Ximénez.

Sub-regions:

Valdepenas

La Mancha

Almansa

Vinos de Madrid

Valdepenas is the southern-most area of this region, due south of Toledo.  With extreme heat in the summers and cold winters, there are but two grape varieties typically found here.   The white is called Airen and the red is called Cencibel (which is Tempranillo elsewhere).  Experimental plantings are in the ground: Cabernet, Merlot, Garnacha and Macabeo head these trials.  There are also plantings of Viura, Sauvignon Blanc, Chardonnay, Verdejo and Moscatel.

La Mancha is noted as also having an extreme climate.  Locals will tell you they have 9 months of winter and 3 months of hell!  Much of the wine produced here is sent to Jerez and Sherry producers distill it.  Airen is the main grape.  Red wines are made from Cencibel and Garnacha, though Cabernet is now being planted along with Merlot, Syrah, Petit Verdot and Moravia Dulce.

Almansa is in the southeast part of this region, bordering Jumilla and Yecla.  Having not quite as extreme a climate as La Mancha or Valdepenas, it's still rather dry and hot in the summer.  Monastrell is the important variety here, along with Garnacha Tintorera, some sort of deeply-colored Grenache.  Cencibel is now accounting for many new plantings, but there's also Cabernet, Syrah, Merlot and Petit Verdot.  In whites, there's Chardonnay, Sauvignon Blanc, Verdejo and Moscatel de Grado Menudo.

Vinos de Madrid come from vineyards south of the capital city.  With three sub-zones, white wines are typically made of a variety called Malvar along with Airen.  Reds are Tinto Fino or Tempranillo in the region of Arganda, while in Navalcarnero and San Martin de Valdeigleisias, Garnacha predominates.

Condado de Huelva

Malaga

Montilla-Moriles

Sherry Types:
Manzanilla
This comes from one small region called Sanlúcar de Barrameda and is usually a dry wine.   Due to its proximity to the sea, these tend to be almost salty.

Fino
Light and dry, its special character comes from the yeast which forms a layer atop the wine in partially-filled barrels. 

Amontillado         Finos and Manzanillas left to mature are stronger and more intense and these are called Amontillados.  Typically these are dry.

Oloroso
With little or no contribution of the "flor" yeasts, these should be more fragrant and when dry, it's marvelously complex.  Some sweeter versions may be found.

Palo Cortado
This is a fino type which has not developed the "flor" yeast on its surface.  It is somewhere between an Amontillado and an Oloroso. 

Condado de Huelva is north of Jerez and on the Gulf of Cadiz.  Palomino is grown here, as is a variety called Zalema.  This latter variety is predominant in the region, but is falling out of favor. 

Malaga is located along the Mediterranean, east of Gibraltar.  The Pedro Ximenez variety is grown here, along with Moscatel.   The region makes wines from sun-dried fruit as well as grape juice which has been boiled to concentrate it (like they don't already have a high enough sugar content!).  There is dry Malaga made, but most people know the sweet versions.  Most firms here also make sweet Moscatel wines.