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Z 19 Spain Coker MS > Catalonia > Flashcards

Catalonia Flashcards

1
Q

What are the 5 original ‘Clos’ of Priorat?

A

Barbier’s Clos Mogador

Palacios’ Clos Dofi

Clos Erasmus

Clos de l’Obac

Clos Martinet

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2
Q

What are the Vi de la Vila appellations in Priorat?

A

Gratallops

Escaladei

La Morera de Montsant

Bellmunt del Priorat

Porrera

Poboleda

La Vilella Baixa

La Vilella Alta

El Lloar

Masos del Terme de Falset

Solanes del Terme de El Molar

Torroja del Priorat

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3
Q

What styles are made in Priorat DOCa?

A

Blanco / Blanc

Rosado / Rosat

Tinto / Negre

Vino Rancio / Vi Ranci (Tinto and Blanco, not fortified)

Mistela (Tinto and Blanco)

Vino Dulce Natural / Vi Dolç Natural

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4
Q

What are the recommended and authorized red grapes in Priorat DOCa?

A

Recommended: Garnacha Tinta, Samsó (Mazuela)

Authorized: Garnacha Peluda, Cabernet Sauvignon, Cabernet Franc, Tempranillo, Pinot Noir, Syrah, Merlot, Picapoll Negro

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5
Q

What is Alella?

A

Small DO in Catalonia producing a wide ranges of styles including Vino de Aguja and Vino Espumoso styles

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6
Q

Describe Cataluña DO:

A

Large DO covering the entire Autonomia which allows for greater freedom in blending and styles

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7
Q

What are the aging requirements for Cava DO?

A

Cava: min. 9 months on the lees

Reserva: min. 15 months on the lees

Gran Reserva: min. 30 months on the lees (Brut, Extra Brut, and Brut Nature only)

Cava del Paraje: min. 36 months on the lees

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8
Q

What are the sweetness levels of Cava DO?

A

Brut Nature: 0-3 g/l

Extra Brut: 0-6 g/l

Brut: 0-12 g/l

Extra Dry (Extra Seco): 12-17 g/l

Dry (Seco): 17-32 g/l

Semi-Dry (Semi-Seco): 32-50 g/l

Sweet (Dulce): 50+ g/l

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9
Q

What Autonomías are authorized for the production of Cava DO?

A

Aragón

Basque Country

Catalonia (Catalunya)

Extremadura

La Rioja

Navarra

Valencia

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10
Q

What are the permitted Vine Training systems for Cava DO?

A

En Vaso

En Espaldera (Trellis): Cordón (simple or double) or Vara y Pulgar (simple or double)

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11
Q

What styles are made in Conca de Barberá DO?

A

Varietal

Blanco / Blanc

Rosado / Rosat

Tinto / Negre

Vino de Licor / Vi de licor (fortified)

Vino Rancio /Vi Ranci (fortified)

Vino Dulce Natural / Vi Dolç Natural (fortified)

Mistela

Vino de Aguja / Vi d’agulla (semi-sparkling)

Vino Espumoso / Vi Escumoso: made by traditional method with a min. 3.5 bars of pressure

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12
Q

What styles are made in Costers del Segre DO?

A

Varietal

Blanco

Rosado

Tinto

Vino de Licor (fortified)

Vino de Aguja (semi-sparkling)

Vino Espumoso: made by the traditional method with a minimum 3.5 bars of pressure

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13
Q

What is Vino de Uvas Sobremadurada?

A

Vino de Licor made from over-ripe grapes (Blanco only) in Empordà DO

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14
Q

What styles are made in Empordà DO?

A

Varietal

Blanco

Rosado

Tinto

Garnatxa de l’Empordà: Vino de Licor, designated “rubí” if made with Garnacha Tinta, or “ámbar” if made with Garnacha Blanca, may be labeled “vino dulce natural” with a min. must weight of 270 g/l

Moscatell de l’Empordà: Vino de Licor, may be labeled “vino dulce natural” with a min. must weight of 270 g/l

Vino de Aguja (semi-sparkling)

Vino Espumoso

Mistela (Blanca/Tinta)

Vino de Uvas Sobremadurada: Vino de Licor made from over-ripe grapes (Blanco only)

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15
Q

What styles are made in Montsant DO?

A

Blanco / Blanc

Rosado / Rosat

Tinto / Negre

Vino Rancio / Vi Ranci: white or red authorized grapes (fortified)

Mistela (Blanca/Negra)

Garnatxa de Montsant: Vino de Licor (fortified)

Vino Dulce Natural / Vi Dolç Natural: Vino de Licor, min. must weight of 272 g/l (fortified)

Vino Vimblanc: Vino de Licor, 100% Pansa (dried grapes, fortified)

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16
Q

What styles are made in Penedès DO?

A

Varietal

Blanco / Blanc

Rosado / Rosat

Tinto / Negre

Vino Dulce Natural / Vi Dolç Natural: Vino de Licor, grapes harvested at a min. must weight of 240 g/l

Vino Dulce de Uva Sobremadurada (Vi Dolç di Raïm Sobremadurat): Vino de Licor made from overripe grapes

Vino Aguja / Vi d’Agulla: (semi-sparkling, 1-2.5 bars of pressure)

Vino Espumoso (Vi Escumós): made by traditional method, min. 3.5 bars of pressure

17
Q

What styles are made in Plà de Bages DO?

A

Varietal

Blanco / Blanc

Rosado / Rosat

Tinto / Negre

Vino Dulce Natural / Vi Dolç Natural: Vino de Licor, grapes harvested at a min. must weight of 240 g/l

Vino Dulce de Uva Sobremadurada (Vi Dolç di Raïm Sobremadurat): Vino de Licor made from overripe grapes

Vino Aguja / Vi d’Agulla: (semi-sparkling, 1-2.5 bars of pressure)

Vino Espumoso (Vi Escumós): made by traditional method, min. 3.5 bars of pressure

18
Q

What styles are made in Tarragona DO?

A

Varietal

Blanca / Blanc

Rosado / Rosat

Tinta / Negre

Vino de Aguja / Vi d’agullo (semi-sparkling)

Vino Espumoso / Vi Escumoso

Vino Rancio / Vi Ranci (fortified)

Mistela (Blanca/Negra, fortified)

Moscatell de Tarragona (Vino de Licor produced from Moscatell de Alexandria and Moscatell de Gra Petit)

Garnatxa de Tarragona (Vino de Licor produced from Garnatxa Blanca and Negra)

Vino Vimblanc (Vino de Licor made from overripe grapes)

19
Q

What styles are made in Terra Alta DO?

A

Varietal

Blanco / Blanc

Rosado / Rosat

Tinto / Negre

Vino Rancio / Vi Ranci: Garnacha (Blanca or Tinta) and Macabeo

Vino Dulce Natural / Vi Dolç Natural (fortified, grapes harvested at a min. must weight of 250 g/l)

Mistela (Blanca/Tinta, fortified)

Vino Garnacha (Vino de Licor produced from overripe grapes)

Vino Aguja / Vi d’Agulla: (semi-sparkling with 1-2.5 bars of pressure)

Vino Espumoso / Vi Escumoso (made by traditional method, min. 3.5 bars of pressure)

Z 19 Spain Coker MS (15 decks)

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