Cataluňa Flashcards

Question

Where is Cataluňa located

Answer 1

``` N= France and Andorra E= Med S= Valencia W= Aragon ```

Answer 2

Lerida Gerona Barcelona Tarragona

Answer 3

2nd behind Madrid

Answer 4

Mediterranean North - cooler and wetter (Pyrennes) Sea breezes

Answer 5

600m Higher in North Lower in South Mostly spring and autumn!

Answer 6

Catalan Pirineos Cordilleras Costeros-Catalanas Central Catalan depression

Answer 7

Pica d'Estats 3,143m

Answer 8

Ter and LLobregat Ebro passes through..... Ca-ter-longer-bra

Answer 9

Alluviums, limestone and clay DO Penedes has v free draining soil

Answer 10

Soil type in DOQ Priorat Some in Montsant and Conca de Barbera Shallow, copper coloured slate/shale Poor, stony soils derived from the underlying slate and quartz, called locally llicorella, support only the most meagre of crops.

Answer 11

Indigenous Some international in blends

Answer 12

Xarel-lo Parellada Macebeo Garancha Blanca Chardonnay and Sauv Blanc

Answer 13

Garnacha Tinta Mazuelo Tempranillo Syrah and Cab Sauv

Answer 14

False Co-ops important since 19c

Answer 15

architect Wine cathedrals for co-ops

Answer 16

Institut Catala de la Vinya i ei Vi Catalan wine Institute Promoting wine knowledge

Answer 17

False - mostly blended

Answer 18

1999 Covers all region Blanco 49%, Tinto 41%, Rosado 10% Grapes - variety! 42,431ha Espumoso?? CR Encourages quality controversial do created in the early 21st century for blends of wines made from anywhere in the region. The big bottlers such as torres were the chief proponents and are the chief beneficiaries.

Answer 19

1986 Espumoso 100% Clay and Limestone 500mm 800m 33,110ha Xarel-lo, Macabeo, Parallada CAVA

Answer 20

Xampany/Champan The term Cava was adopted by the Spanish in 1970 when they agreed to abandon the use of the potentially misleading term Champaña. The word originates in cataluña, which produces most but not all Cava, where it means ‘cellar’.

Answer 21

Most remuage is now carried out automatically in a girasol or gyropalette, a Spanish invention which enables hundreds of bottles to be handled at a time.

Answer 22

Girasol New yeasts Improvements to presses

Answer 23

Cataluňa La Rioja Valencia Aragon Navarra Extremadura Pais Vasco

Answer 24

Macabeo, Xarel-lo, Parallada

Answer 25

Yes 8% of production min 25% of red

Answer 26

Brut Nature Extra Brut Brut Extra Seco Seco Semi-seco Dolce

Answer 27

Extra sweetness Complexity - sometimes use solera for extra

Answer 28

Cava=9/12 Reserva= 15/12 Gran Reserva=30/12 Paraje Calificado= 36/12

Answer 29

Vine \>10yrs Manual harvesting Single vineyard Lower than standard yields Vinfied on estate Vintage labelled Lees aged for \>=36/12 One of Brut sweetness levels Tasted and approved Traceable

Answer 30

2017 7 companies 9 estates 10 cavas

Answer 31

Collective of Penedes producers Terroir driven 100% organic hand harvested aged min 18/12, 30/12, 60/12 disagreement with DO Cava The best Cavas have increasingly been produced by smaller, more artisanal firms such as Recaredo and Gramona. But the perceived mass-market image of the appellation has led to a growing disenchantment among better quality producers. By 2014 a number of them in Penedès—including Raventòs i Blanc, Albet i Noya, Mas Comptal, Loxarel, Colet, and Mas Bertran—had left the appellation altogether and joined the DO penedès

Answer 32

4 min 5-6 average

Answer 33

Riverbanks

Answer 34

1975 (early)

Answer 35

TINTO 58%, Blanco 24%, Rosado 15%

Answer 36

Alluvium and slate

Answer 37

Med 600mm TRAMONTANA - autumn, winter, spring

Answer 38

260 m 1756ha 2 sections terraces

Answer 39

Trad - sweet, fortified Now - fresh vinos tintos - Garnacha, LLedoner, Samso

Answer 40

famous sweet vino de licor Garnacha del Emporda over ripe grapes \>90% Garnacha, \>2 yrs aging

Answer 41

Empordà, do in the extreme north east corner of Spanish cataluña separated from roussillon only by the French border (see maps under spain and france). The zone has a long history of wine production, which was nearly extinguished when phylloxera swept through the vineyards in the 1900s. Many of the terraces that climb the low foothills of the Pyrenees were never replanted. The climate is mediterranean, although strong year-round winds protect the vineyards from frost and vine diseases, but can subject vines without windbreaks to severe stress. Empordà used to produce heavy rancios, sometimes called Garnatxa, the Catalan name for the grenache grape. This vine variety and Cariñena (carignan) still account for 80% of production, although for long they were mostly turned into bulk rosé for the local market. Inspired by the quality-conscious Castillo de Perelada estate however, smaller producers such as Mas Estela, Masia Serra, and Mas Oller have significantly changed the perception of a region that used to be known as Empordà-Costa Brava.

Answer 42

2002 - youngest in Cataluna Wine produced for 2000yrs Carthusian monks Was Falset of DO Tarragona

Answer 43

TINTO - 90% Samso/Mazuela/Carignan, Garnacha Some Macabeo whites large co-ops and small wineries

Answer 44

Panal - silty loam Saulo - limely clay with sand Llicorella - slate, schist Peanut salty liquorice

Answer 45

700m 1844 ha Encircles DO Priorat Mountains of Cordillera Prelittoral 2 rivers flow into Ebro

Answer 46

Montsant, do created in cataluña in 2001 which used to be known as the Falset subregion of the tarragona do. Its 1,900 ha/4,700 acres of vineyards were given their own identity in order to highlight its superior quality. It has less of the schist soils of its neighbour priorat but otherwise its old Garnacha and Cariñena vineyards on steep slopes enable it to produce wines of very similar style and quality at much lower prices.

Answer 47

1960 - OLD Oldest and most progressive One of largest wine regions Birthplace of Cava (now DO Cava)

Answer 48

MIXED Blanco 51% Tinto 35% Rosado 11%

Answer 49

limestone clay

Answer 50

Central Calatluna 900m 16,637ha coast and inland 3 sub-zones Superior - inland, mountainous Central - central plain Maritim - coastal Further 10 sub-zones

Answer 51

Sparkling 100% organic Penedes Method tradicional full process registered with DO \>15/12 on lees First 100% organic sparkling in world

Answer 52

he largest and most important denominated wine zone in cataluña in north-east Spain (see map under spain), producing an innovative range of wines from 15,200 ha/36,500 acres of vineyard in 2013. With its proximity to Barcelona, Penedès has always had a ready outlet for its wines. In the 19th century, it was one of the first regions in Spain to begin mass production and France, stricken by phylloxera, became an important market. The phylloxera louse reached Penedès in 1887, by which time José Raventós had laid the foundations of codorníu and the cava industry. Vineyards that had once produced strong, semi-fortified reds were uprooted in favour of white grapes for sparkling wine. Cava has subsequently developed a separate nationally organized do. Penedès underwent a second radical transformation in the 1960s and 1970s largely because of Miguel Torres Carbó and his son Miguel A. torres, wine (and brandy) producers in the heart of the region at Vilafranca del Penedès. They were among the first in Spain to install temperature control and stainless steel tanks. Miguel Torres, Jr, who studied oenology in France, also imported and experimented with such revolutionary vine varieties as Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Merlot, Pinot Noir, Riesling, and Gewürztraminer, which were planted alongside and blended with native varieties. Other growers followed in the Torres family footsteps and Penedès was in the 1980s one of the most dynamic and varied wine regions in Spain. By the late 1990s, however, the region was failing to confirm the high hopes placed in its red wines, which were increasingly overshadowed by those of priorat. Penedès rises from the Mediterranean like a series of steps and divides into three distinct zones. Bajo, or Low, Penedès reaches elevations of 250 m/825 ft away from the tourist resorts of the Costa Daurada. This is the warmest part of the region which traditionally grew Malvasía and Moscatel de Alejandría (muscat of alexandria) grapes for sweet fortified wines. With the expansion of the resort towns and declining sales of such wines, these vineyards have either been abandoned or replanted with garnacha, cariñena, or monastrell making sturdy reds. The second zone, Medio Penedès, is a broad valley 500 m/1,600 ft above sea level, separated from the coast by a ridge of hills, the Garraf chain, which has ambitions to be a separate subappellation. The Medio Penedès is the most productive part of the region providing much of the base wine for the sparkling wine industry at Sant Sadurní d’Anoia (see cava). macabeo, xarel-lo, and parellada are grown for Cava, together with increasing quantities of Chardonnay and red varieties such as tempranillo (often called here by its Catalan name Ull de Llebre) and Cabernet Sauvignon. Penedès Superior, between 500 and 800 m above the coast, is the coolest part of the region where some of the best white grapes are grown. The native Parellada is the most important variety here,

Answer 53

2009 one of only 2 DOQ, DOCs Carthusian monks First recognised in 1932 in Wine Statute

Answer 54

TINTO - 95% Garnacha and Samso (carignan)

Answer 55

LLicorella - quartz rich slate Struggle to find water

Answer 56

Med 600mm Cold dry CIERZO winds large diurnal swings

Answer 57

750m 1972ha Mountain ranges on all sides Siurana river - on way to Ebro Steep slopes, terraces Hand work

Answer 58

Grapes from anywhere in DOQ Priorat Must be estate or 7+yrs rented \>60% Garnacha and/or Samso

Answer 59

Grapes must be grown within boundary of village Max yields 90% of vineyard 10yrs+, rest 5yrs+ To gain the Vi de Vila status all the grapes must be sourced from the vineyards surrounding the named village (stricter than the rules for Rioja’s new Vino de Municipio, which may include 15% of wine grown elsewhere). Additionally, the traceability must be closely overseen by the Consejo Regulador, and the wine must be kept separately throughout the vinification process and the local grapes Garnatxa and Carinyena should dominate the blend. Twelve villages may add their name to the Vi de Vila qualification. The producers can annually communicate to the Consejo the wines they want to label under this category and then the technical department will oversee and certify the final wine. In the first vintage of the programme (for 2007 wines) just seven wines requested the qualification. Today there are 46

Answer 60

Grapes must be grown within paratge (location) Lower Max yields 90% of vineyard 15yrs+, rest 5yrs+ 459 paratges

Answer 61

Grapes must be from single vineyard Max yields 80% of vineyards 20+yrs, rest 5yrs+ Traceability 4 wines - Clos Mogador, Mas de la Rosa, Coma Blanca, Clos Fonta

Answer 62

Grapes must be from single vineyard Lower Max yields 80% of vineyards 35+yrs, rest 10yrs+ Traceability 1 wine - L'ermita

Answer 63

Grapes come from plots over 75yrs or planted prior to 1945

Answer 64

Priorat, one of Spain’s most inspiring red wines made in an isolated zone in catalunya inland from Tarragona (see map under spain) that is one of the country’s only two to qualify as a doca. (Its Spanish rather than native Catalan name is Priorato.) In the 1990s, a true revolution engulfed the region, where production methods for Priorat had barely altered since the 12th century when the Carthusian monks first established the priory after which the wine is named. Priorat is one of the world’s few first-class wines to be made from Garnacha (grenache) and Mazuelo/Cariñena (carignan) vines. The age of the vines and concomitantly extremely low yields, which average just 5 or 6 hl/ha (0.3 ton/acre), undoubtedly contribute to the intensity and strength of Priorat. Poor, stony soils derived from the underlying slate and quartz, called locally llicorella, support only the most meagre of crops. mechanization is almost impossible and many steeply terraced smallholdings had been abandoned as the rural population left to find work on the coast. The success of new wave Priorat has been reviving viticulture, however. The region was long dominated by co-operatives but there is an increasing number of well-equipped estates, traditionally led by Scala Dei, while De Müller makes some good generoso. In the 1980s, René Barbier, the scion of the Franco-Spanish winemaking family (whose eponymous firm in Penedès belongs to freixenet), recognizing Priorat’s potential for top-quality red wines, located some particularly promising vineyard sites, renaming them clos. Such French vine varieties as Cabernet Sauvignon, Merlot, Syrah, and some Pinot Noir were planted. A group of private growers took over. The wines of René Barbier (Clos Mogador), Costers del Siurana (Clos de l’Obac), Álvaro Palacios (Finca Dofí, L’Ermita), Mas Martinet (Clos Martinet), and Clos & Terrasses (Clos Erasmus) had won worldwide acclaim by the late 1990s with L’Ermita one of Spain’s most expensive wines. Complex blends including small proportions of French varieties, careful winemaking, and ageing in new French oak barrels were the key innovations. Other small estates jumped on the bandwagon and by the mid 2000s there were more than 50 bodegas in Priorat, with a growing number now producing white wines too from Garnacha Blanca, Macabeo, Pedro Ximénez, and some Viognier.

Answer 65

TINTO 72% But exploring whites

Answer 66

Limestone clay

Answer 67

1000m 6066ha SW Calaluna Between Ebro and Aragon Highest vineyards in Cataluna Hills and plains

Answer 68

Co-ops Historically vinos blancos some sweet, fortified and orange

Answer 69

Quality white wine Numbered by CR

Answer 70

Terra Alta, Spanish for ‘high land’, is the highest of the do wine zones in Spanish cataluña (see map under spain). Its recent development parallels that of tarragona, which adjoins Terra Alta to the east. As in Tarragona, growers are following the lead of priorat, notably recovering and relaunching their formerly despised garnacha blanca grapes and making some impressive red blends.

Answer 71

Via Augusta

Answer 72

Parrelada. Macebeo and Xarello

Answer 73

100% organic

Answer 74

False - mostly indigenous

Answer 75

Saulo Panal ... like solar panels

Answer 76

Cordillars Costero-Catalanas

Answer 77

F... not Cava

Answer 78

Sweet fortified Sweet Em Poured a fortified

Answer 79

Garnacha Tinta,, Monastrell, Pinot Noir, Trepat

Answer 80

Spring and autumn

Answer 81

Single Vineyard

Answer 82

Brisats Bri - satsuma

Answer 83

France and Andorra

Answer 84

Llicorella

Answer 85

Tramontana

Answer 86

Josep Raventos i Fatjo

Answer 87

Gran Vinya Classificada

Answer 88

See errata

Answer 89

Ull de LLebre

Answer 90

Josep Raventos i Fatjo

Answer 91

Metodo Tradicional

Answer 92

Garnacha Tinta Trepat Monastrell Pinot Noir

Answer 93

Garncaha Blanca

Answer 94

But Nature \<0.3% Extra Brut \<0.6% Brut 0.6\<1.2% Extra Seco 1.2\>1.7% Seco 1.7\>3.2% Semi Seco 3.2%\>5% Dolce 5%\>

Answer 95

Joseph R Fatjo and Manuel Raventos Domech

Answer 96

Xarel-lo=structure and herbs (high yields/sugars) Macebeo=softness and perfume (later ripening) Parellada=Finesse and lemon (early bud/late ripening)