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Wine > Fundamentals > Flashcards

Fundamentals Flashcards

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1
Q

Main topographical features (mountain ranges, rivers, etc.)

A

45% covered in large central plateau, la Meseta. Main mountain ranges: Pirienos, the Cordillera Cantabrica, Sistema Iberico (running northwest to southeast), Sistema Central (Sierra de Guadarrama, Sierra de Gredos), Cordilleras Costero-Catalanas. Montes de Toledo, Sierra Morena (east a west along south of meseta), Sistema Betico (even farther south). Two lowland areas: The Ebro Basin and the Andalusian Plain. Five primary rivers: Tajo, Ebro, Duero, Guadiana, Guadalquivir. Tajo, Duero and Guadiana flow south and westward to ocean. Ebro flows to Med.

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2
Q

Dominant soil types

A

Fall into three catagories: metamorphic, sedimentary and volcanic.

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3
Q

Who gets credit for bringing wine to Spain

A

Phoenicians and Greeks get a lot of credit. Phoenicians settled Cadiz (Gadir)

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4
Q

Impact of Moors

A

Reached as far north as the Duero. Wine production slowed during their reign.

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5
Q

Key events in Spanish wine history

A

Trading of Sherish (Jerez) w/England in 12th century. Explorers took wine with them.

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6
Q

Impact of Phylloxera

A

French wine maker exodus to Spain - they brought grapes and especially know how. Spanish industry thus blossomed.

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7
Q

Early Spanish wines and producers

A

Don Eloy Lecanda y Chaves of Vega Sicilia in Ribera del Duero, and Marques de Murrieta in Rioja - both brought techniques from France. Josep Raventos i Fatjo of Codorniu first created cava in 1872. Don Miguel Quintano - priest who studied wine making in Bordeaux.

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8
Q

What is the Wine Statute

A

officialized 19 regions as wine-producing regions in 1932.

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9
Q

Most planted grape varieties

A

Airen #1 (22.28%), Tempranillo #2 (20.84%), then Bobal and Garnacha tinta (6%)

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10
Q

Viticulture in Spain

A

more land under vine than any other country. En vaso/gobelet, parral/pergola, espadlera/VSP (easier to mechanize)

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11
Q

Winemaking in Spain

A

French exodus ushered in new winemaking. Nowadays experimenting with modern techniques

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12
Q

Tinto wine styles

A

light fresh to oaked and age worthy (54%)

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13
Q

White wine styles

A

lighter and fresher, more and more examples of aged

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14
Q

Vino espumoso

A

1872 by ??. All traditional method. 4th largest producer in the world

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15
Q

Vinos generosos

A

Fortified. Jerez.

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16
Q

Vinos dulces

A

unfortified. Fondillon

17
Q

Aging requirements for vino joven

A

TINTO: time in barrel: none. Time before release: 1 year after harvest. BLANCO: time in boarrel: n/a, time bfore release: 1 year after harvest

18
Q

Aging requirements for vino crianza

A

TINTO: time in barrel: 6 mos. Time before release: 24 mos. BLANCO: time in barrel: 6 mos. Time before realse: 18 mos

19
Q

Aging requirements for reserva

A

TINTO: time in barrel: 12 mos. time before release: 36 mos. BLANCO: time in barrel: 6 mos.time beforerlease: 24 mos

20
Q

Aging reqs for Gran Reserva

A

TINTO: time in barrel: 18 mos. time before release: 60 mos. BLANCO: time in barrel: 6 mos. Time before release: 48 mos.

21
Q

Vinos de España

A

Bottom of run, however some great wines, as gives producers more freedom

22
Q

Vinos de Tierra

A

A step above Vinos de España. Not many. Don’t need ot know.

23
Q

Vinos de Calidad con Indicacion Geografica (VC)

A

a stepping stone to DO

24
Q

Denominacion de Origen DO

A

68 of them. Must meet certain grape reqs, production levels, methods, aging. Must have been quality wine making area for five years.

25
Q

Denominacion de Origen Calificada (DOCa)

A

top tier (10 years as DO). Only Rioja and Priorat. Can be restrictive

26
Q

Vinos de Pago

A

One of highest quality. Single estate. Designed for wineries with unique factors. Mostly in Castilla la Mancha.

27
Q

How did Franco impact wine production?

A

He believed wine should only be consumed for the sacrament so it decimated white wine production.

28
Q

Euro regulations: DOP and IGP equivalents

A

DOP=DOCa, DO, VC. IGP=vino de la tierra (VT)

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