N/E Spain - Catalunya - Tarragona

Answer 1

Roman times: region renowned for its sweet red wines, exported to Rome.
• Before 1960s: red wines regarded as soft, robust & fiery 1960s: reputation of coarse and alcoholic red wines

Answer 2

• Mediterranean nearer the coast with continental influences in the higher part of the Ebro river valley inland
• Alluvial soil in the plains, dark soils with limestone in the hills inland.
• Variety of altitude from 40-400m above sea level.

Answer 3

Tarragona Campo

1. Close to the coast; alluvial soils & Mediterranean climate -> easy drinking fruity wines

Tarragona Falset

1. High altitude vineyards inland w loam over limestone soils. More continental influence.
2. Famous for Tarragona Classico & Capcanes but mostly easy drinking styles.

Answer 4

Mostly modern style white, reds & rosés.

1. Rancios: wines left in the sun in glass demijohns and then aged for min 4 years
2. Tarragona Classico: 100% Tempranillo, fermented up to 17% abv and aged for 12 years.• Sweet desserts aged in vats, oak casks or bottles for 5 to 10 years.

Answer 5

Reds (30% of production)

1. Garnacha
2. Buds early and requires a long growing season to fully ripen (often last grape after Cab Sauv to be picked)
3. Vigorous vines, ie, hi yields that prefer hot dry soils
4. Pale coloured, hi in alcohol, low in tannins w relatively light flavours of raspberries, strawberries
5. Carinena
6. Hi yielding; late budding & ripening (-> warm climate)
7. Thick stalk that makes mechanical harvesting difficult
8. Deep colour, hi acidity, hi tannins w red fruits flavours (cherry, raspberry) and blackberry
9. Ull de Llebre aka Tempranillo
10. Native black grape w thick skin that ripens early i.e. several weeks earlier vs. most Spanish red grapes (temprano: ‘early’)
11. Wines are med->full bodied, low to med+ acidity, w med tannins and flavours of strawberry, cherry, raspberry & plum. Oak and ageing add flavours of herbs, mushrooms, leather & tobacco

Others: Cabernet Sauvignon, Merlot

Answer 6

Whites (70% of Production)

1. Garnacha Blanca
   
   1. used in small amounts to add weight + body to Viura-based wines
2. Macabeo
   
   1. Floral fresh fruit character with good acidity when grown in low yields
   2. Mainly grown for Cava production
3. Pedro Ximenez

• Soft, thin skinned berries that produce a very sweet juice

Answer 7

1. 7,300 ha - DO since 1976
2. Traditionally vines planted en vaso with newer vineyards espeldera
3. Minimal frost risk

Celler de Capcanes

1. One of the first cooperative to drive quality in Tarragona; 250ha for 750,000btls/yr
2. The top wine, Cabrida, is made from an old Garnacha vineyard and joins the ranks of Catalunya’s best