Abstract On the basis of anthocyanin composition, and using the multivariate statistical methods of principal component and stepwise discriminant analyses, differentiation of 23 Spanish wines according to grape variety and wine-growing region was procured. Acylated derivatives, particularly of malvidin-3-glucoside, appeared as key factors in this characterisation. Thus, malvidin 3-acetyl-glucoside was the variable with the largest discriminating power in the differentiation of varieties. Larger relative concentrations in this compound were found in the wines of Merlot and Cabernet Sauvignon. In addition, a neat separation of wines according to production area is obtained in terms of their relative contents of the P-coumaric acid ester of malvidin 3-glucoside.