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WSET LEVEL 3 > Grapes and wines of Spain > Flashcards

Grapes and wines of Spain Flashcards

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1
Q

Describe the climatic zones of Spain with associated features

A

North and North-west coast: Moderate maritime climate, dominated by Atlantic weather systems i.e. high rainfall
East coast from Catalunya to Levante: warm Mediterranean climate, moderation by sea or altitude (gets hotter further south)
Meseta Central: encircling mountains mostly cut off sea influences, hot continental climate. Temperatures fall below freezing in winter and in Summer they get very high, with limited rainfall. High altitude sites are more moderated by cooler nights

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2
Q

What are the biggest challenges to grape growing? How is this managed?

A

Heat and lack of water (with the exception of NW Spain) places heavy stress on the vines
Low density bush training = maximises amount of water available to each vine, and shades fruit from excessive heat
Wire training is being introduced in areas where it is affordable and practical

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3
Q

Summarise the range of winemaking styles of Spain

A

Inexpensive wines can be made without oak and semi-carbonic maceration is often used to enhance fruitiness
Best wines usually see oak maturation, often with a proportion of new oak. Traditionally they used American oak, but now French oak is more common

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4
Q

Describe the characteristics of the Tempranillo grape with respect to Spain’s climates

A

Thick-skinned with medium acidity - needs sufficient warmth to develop flavours, but hot climates WITHOUT a high diurnal temperature range can cause the wine to lack necessary acidity for ideal balance
Tempranillo grows best where summer temperatures are moderated by sea/alitutde

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5
Q

Describe winemaking practice with Tempranillo

A

Can produce a strawberry-scented Joven wine on its own, fermented often using semi-carbonic maceration for early-drinking style
Plays key role in more concentrated ageworthy oaked blends e.g. with Garnacha and Carinena or Cabernet Sauvignon

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6
Q

List all the alternative names for Tempranillo and where they are used

A

Ull de Llebre - Penedès

Cencibel - Castilla-La Mancha

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7
Q

What is the Spanish for PDO? give corresponding regulations

A

Denominación de Origen Protegida (DOP)
or Denominación de Origen (DO) - minimum quality with rules around grape varieties, viticulture, location
or Denominación de Origen Calificada (DOCa) - DO’s of at least 10 years can apply for this more prestigious category. Only two DOCa’s exist: Rioja, Prioriat. NOTE in Priorat they use the Catalan: Denominació d’Origen Qualificada (DOQ)

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8
Q

What is VP?

A

Vinos de Pago - given to a small number of estates with high reputations. Approved estates may only use their own grapes which must be vinified and matured on their estate.

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9
Q

What is the PGI for Spain?

A

Vino de la Tierra (VdIT)

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10
Q

List the ageing terminology

A

Joven
Crianza
Reserva
Gran Reserva (only produced in exceptional vintages, rarely used for white and rose)

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11
Q

Give the ageing requirements for red wines under each term

A

Joven - min 0 total, min 0 in barrel
Crianza - min 24 total, min 6 in barrel
Reserva - min 36 total, min 12 in barrel
Gran Reserva - min 60 total, min 18 in barrel

Note many producers exceed ageing requirements, and in Rioja for example wines must be aged even longer in total and in barrel.

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12
Q

Give the ageing requirements for white wines under each term

A

Joven - min 0 total, min 0 in barrel
Crianza - min 18 total, min 6 in barrel
Reserva - min 24 total, min 6 in barrel
Gran Reserva - min 48 total, min 6 in barrel

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13
Q

Summarise the role of Garnacha Tinta in Spain

A

(Grenache)
High alcohol and deeply coloured wine with red fruit flavours, matures early but some exceptions exist.
Widely used for rosados
Important in Priorat = low-yielding vines produce intense, complex, full-bodied reds

Also grown in Rioja Baja as a blending partner to Tempranillo to contributed perfumed fruit flavours.
Also widely grown in Carinena, Calatayud and Navarra.

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14
Q

Describe the characteristics of Monastrell and role in Spain

A

(Mourvèdre)
Thick-skinned, drought tolerant but needs hot and sunny conditions to ripen
Grown in South-Eastern DO’s e.g. Yecla and Jumilla
Very deeply-coloured, full-bodied wines with high tannin and alcohol, low to medium acidity, flavours of ripe blackberry fruit

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15
Q

Describe the characteristics and role of Graciano in Spain

A

Challenging to grow, but highly valued
Mainly in Rioja, used in small part in blends
Adds concentrated black fruit aromas, acidity and tannins to structure of wine to help age

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16
Q

Describe the characteristics and role of Cariñena in Spain

A

(Carignan in France, Mazuelo in Rioja)
Wines are high in acidity, tannin, colour
Small proportion makes ideal blend with Tempranillo
Grown in Priorat - blended with Garnacha to enhance tannic structure

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17
Q

Describe the characteristics and role of Mencía in Spain

A

Suits moderate climates, gives wines with fresh fruit, medium to high acidity, sometimes a hint of herbaceousness

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18
Q

Describe the characteristics and role of Verdejo in Spain

A

Highly susceptible to oxidation, was used to make Sherry-like wines.
Now use protective winemaking to make a light-bodied, high acid, melon and peach-flavoured style similar to Sauvignon Blanc.
Often blended with Sauvignon Blanc
Can be made fuller-bodied and richer using skin contact and barrel fermentation

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19
Q

Describe the characteristics and role of Albariño in Spain

A

Thick-skinned, able to resist fungal disease - useful in damp climate of north west Spain
Naturally high in acidity, produces refreshing wines with citrus and stone fruit flavours, can be made in richer, fuller-bodied style

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20
Q

Describe the characteristics and role of Airén in Spain

A

Most widely planted variety, mostly in La Mancha
Resists extreme heat and drought conditions of Meseta Central
Can be made into dry neutral white wine, but most of output is used for Brandy de Jerez

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21
Q

Describe the characteristics and role of Parellada, Xarel-lo and Macabeo in Spain

A

Grown widely, main varieties used in Cava production
Macabeo (Viura in Rioja) is usually used for still wine production: unoaked, subtle herb and spice aromas (was originally big part of heavily oaked Riojas)

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22
Q

List the international varieties grown in Spain

A

Cabernet Sauvignon
Merlot
Sauvignon Blanc
Chardonnay

Common in North-east, sometimes in blends with local varieties

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23
Q

What is the most extensive Vino de la Tierra region?

A

Castilla y Léon

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24
Q

Which of the Rioja regions generally produce the lightest wines with the most finesse?

A

Rioja Alavesa

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25
Q

Describe the vineyard layout and climate of Rioja Alta and Baja

A

Range of altitudes 500-800m
Moderated by Atlantic Ocean, but Cantabrian Mountains shield from worst weather
In Rioja Baja, the climate is less maritime with hotter summers and more severe winters, low annual rainfall (drought)

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26
Q

Describe the main style of Rioja

A

Tempranillo (does best in cooler western sub-regions), main component of most blends giving red fruit flavours and medium tannins
Garnacha (grown best in Rioja Baja) gives body and alcohol to blend
Mazuelo and Graciano can provide supporting role in blend

27
Q

Describe winemaking styles of Rioja

A

Early drinking style: semi-carbonic maceration for vibrant fruit flavours, low levels of smooth tannin
Long-term maturation: destem and crush, tradtional fermentation. Sometimes vigorous cap management and extended maceration for heavy extraction (deep colour, concentrated fruit flavours), but many are many more elegant subtle styles.
Oak maturation: traditionally American oak with pronounced aromas of vanilla. Now more French oak is used to give more subtle spicy aromas

28
Q

How many white varieties are approved for use in Rioja?

A

8

29
Q

What is the most widely planted white variety in Rioja?

A

Viura

30
Q

Describe white winemaking techniques

A

Traditionally aged for extended periods in American oak giving wines with deep golden colour and nutty flavours. Now modern methods use minimal oxygen contact to preserve fruit flavours and aromas. Some bodegas produce barrel-fermented white wine, but less oxidative style than traditional white Riojas

31
Q

Describe the climate of Navarra

A

Similar to Rioja (some Atlantic influence) but cooler and wetter near Pyrenees

32
Q

Describe the wine styles of Navarra

A

Tempranillo blended with other Rioja varieties (e.g. Garnacha, Mazuelo, Graciano) or with international varieties e.g. Cabernet Sauvignon, Merlot.
Joven to Gan Reservas are produced

Garnacha can be used to make rose, where the grapes are picked earlier at higher acid and lower sugar levels, followed by protective handling to create refreshing fruity wine

33
Q

What white wine exists in Navarra?

A

Very small production

Viura, Chardonnay, Sauvignon Blanc

34
Q

Describe the climate of Cariñena and Calatayud

A

Warm continental climate, low rainfall

35
Q

Describe wine styles of Cariñena and Calatayud

A

Inexpensive wines made in fruity, early-drinking style

Higher quality wines made from old vine Garnacha and Cariñena, display greater flavour intensity and structure

36
Q

Describe the generic Catalunya DO for wine

A

Only still wines from the entire region, originally created for large volumes of blended wine

37
Q

Describe the climate of Penedès

A

Three distinct climatic zones:

  • Hottest on coastal plain = Mediterranean climate
  • Inland in valleys = slightly cooler but still warm
  • Further into hills at high altitudes (800m) = moderate climate
38
Q

What wine does Penedès make?

A

Wide variety due to varying climates and landscape
Most planted white grapes are used to make Cava: Xarel-lo, Parellada, Macabeo

Ull de Llebre (Tempranillo), Pinot Noir, Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Gewurtzraminer

39
Q

Describe the climate of Priorat and which grapes it is best suited to

A

Long, hot, dry summers and low annual rainfall. Cool night time temperatures provide some relief from the heat of the day:
Old vine Garnacha and Cariñena - late ripening varieties

40
Q

Describe the best soils of Priorat

A

Llicorella soils: layers of red slate with small particles of mica that sparkle in the sun, which help ripening by reflecting and conserving heat. They are also quite deep, and therefore able to retain sufficient water throughout growing season.

41
Q

Describe vineyard management in Priorat

A

Bush vines and steep slopes: mechanisation is almost impossible, so vineyards are expensive and time consuming to manage.
Low nutrient soils and old vines means very small yields of grapes = very complex and intense Priorat wine

42
Q

Describe a typical Priorat wine

A

Low yields and complex/intense wines means Priorat wines are rarely cheap
Red Priorat: Garnacha and Cariñena, sometimes international varieties added e.g. Cabernet Sauvignon.
-Deeply coloured, high tannin, medium to high alcohol, concentrated black fruit, often accompanied by toasty aromas from new French oak

Some white and rose made, but rarely seen

43
Q

Describe the climate of Ribera del Duero

A

Cut off from Maritime influence by ring of mountains

Short, hot, dry summers, very cold winters

44
Q

Describe the vineyard layout of Ribera del Duero and effect on grape quality

A

Highest part of Meseta Central: some at over 850m. High altitude means the region experiences cool night-time temps throughout the year, helping to retain acidity and fresh fruit flavours in grapes

45
Q

What wine does the Ribera del Duero DO allow?

A

Only red and rose, but majority is red

46
Q

Describe a typical Ribera del Duero DO wine

A

Tempranillo: dominant in blend or single-varietal, dark wines with high tannin
Cabernet Sauvignon, Malbec, Merlot rarely used but permitted
Garnacha mostly made into dry rose

47
Q

Describe typical winemaking practices for Ribera del Duero DO

A

Many winemakers choose to accentuate concentrated fruit flavours and tannins in grapes by undertaking long macerations and ageing wines in short time in new oak barrels (French rather than American)

48
Q

Describe the climate of Toro and the effect on grape growing/quality

A

Similar to Ribera del Duero (long, hot, dry summers with very cold winters) - produces full-bodied reds with intense fruit flavours and high alcohol from low-yielding Tempranillo bush vines

49
Q

Describe a typical Toro wine

A

Predominantly Tempranillo - full-bodied, intense fruit, high alcohol
Garnacha
Joven typically have a proportion of Garnacha, and Reservas and Gran Reservas are exceptionally deeply coloured and tannic when young with the ability to age well
Small quantities of white and rose made

50
Q

Describe the climate of Rueda

A

Continental climate with cool summer nights

51
Q

Describe a typical Rueda wine

A

Often white, made from single varietal or blended Verdejo and Sauvignon blanc
A blended wine must contain at least 50% Verdejo
Range from simple, fruity to richer, barrel-fermented

52
Q

Describe the climate of Rías Baixas and influence on grape quality and vineyard management

A

Moderate, damp climate due to Atlantic influence. Disease such as mildew and rot are common
Pergola training is used to encourage air circulation, while others use different forms of trellising

53
Q

Describe a typical Rías Baixas wine

A

Albariño
made in refreshing unoaked style, takes advantage of grapes naturally high acidity and ripe stone fruit flavours. Some are made in richer style sometimes with a touch of oak or lees stirring

Very little red wine is made here

54
Q

Describe the climate of Bierzo

A

In the mountains: moderate climate with cooling maritime influence

55
Q

Describe a typical Bierzo wine

A

Predominantly red wine, key variety is Mencía
Elegant red wine with naturally high acidity, red fruit aromas. Many best examples come from old vines on steep stony slopes
Some unoaked examples exist to preserve red fruit of grape variety, but many use new oak to add toasty aromas

56
Q

Describe the wine styles and grape varieties best known in Valencia

A

Value-for-money wines, many local and international varieties
Monastrell (Mourvèdre)
Merseguera
Muscat of Alexandria produces Moscatel de Valencia (sweet fortified wine)

57
Q

Describe the climate of Jumilla and Yecla and its effect on grape varieties and style

A

Hot, arid climate - perfect for Monastrell

Mostly youthful and fruity wine style

58
Q

Describe the climate of Castilla-La Mancha

A

Hot continental climate

59
Q

What is the most widely planted variety of La Mancha? What style of wine does it produce?

A

Airén - neutral, fresh white wines (note this is in decline, making way for other varieties encouraged by authorities)

60
Q

What varieties other than Airén are being planted in La Mancha? Describe typical style

A

Cencibel (Tempranillo), Cabernet Sauvignon, Merlot, Syrah, Chardonnay, Sauvignon Blanc
Significant investment in technology and expertise = inexpensive well-made reds and whites for export
Origin of trend of top-quality pagos wines - majority of Vinos de Pago estates are here

61
Q

Describe typical wines from Valdepeñas

A

Airén (most widely planted), Cencibel (Tempranillo) made into single-varietal or blends with international varieties
Wines vary from fruity to more concentrated and oak matured

62
Q

How is Cava made? Describe varieties and style

A

Traditional method with min. 9 months on lees (some undergo extensive lees ageing).
Traditional varieties: white wines = Xarel-lo, Macabeo (Viura), Parellada; rose wines = Garnacha Tinta, Monastrell

Pinot Noir and Chardonnay recently added to permitted varieties to add additional fruit and acidity, but contentious because many producers believe it detracts from the point of difference of Cava.

Most are dry, medium acidity, easy drinking, some character from yeast autolysis (differ in nature to Champagne bready and toasty character).
Most non-vintage, ready to drink on release.

63
Q

List notable areas for Cava production

A

Sant Sadurní d’Anoia in Catalunya - main output

Navarra, Rioja, Valencia

WSET LEVEL 3 (82 decks)

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