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ER's D3 Wines of the World > Spain > Flashcards

Spain Flashcards

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1
Q

What is the mnemonic for Spain’s principal wine regions?

A

Gacalana A Cavamuca

GA - licia
CA - stilla y León
LA - Rioja
NA - varro
A - ragon
CA - talunya
VA - lencia
MU - rcia
CA - stilla-La Mancha

Other: Basque/Txakolis, Sierra de Gredos, Islands (Balearics; Canarias)

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2
Q

Why is Spain 1st in global plantings (~1M ha) but only the 3rd largest producer?

A
  • Many vineyards are of bush vines planted at low density (eg La Mancha, as low as 1000/ha because
  • Low density is favourable due to climate (warm, with low annual rainfall) and therefore
  • Low yields explain low production volume to planting area ratio.
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3
Q

What are average vineyard holdings in Spain and how does this generally impact style, quality and price?

A
  • 66% are less than 0.5ha and 22% are 0.5ha to 3ha (i.e., 88% have < 3ha), therefore
  • Mechanisation is limited despite advances in vyard mgmt, therefore
  • Production dominated by large co-ops (eg Miguel Torres SA) making hi vol inexpensive wines for export, therefore
  • Super premium wines are uncommon, reflecting low demand domestically and overseas (no consumer awareness/not trendy) and therefore these wines have lower prices than counterparts in France and Italy

Spain is the world’s largest exporter of bulk wine; >50% of total export

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4
Q

What are Spain’s primary export markets for inexpensive and premium wines, respectively?

A

Inexpensive: France and Germany, both of which are price-conscious consumer driven.

Premium: UK, USA and China with USA having the highest value to volume ratio.

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5
Q

What are the appellation laws and regulations for Spanish wines?

A

DO = Denominación de Origen = PDO

DOCa/DOQ = Denominación de Origen Calificada/Qualificada

  • DO established min 10 years
  • All wines bottled at producer’s property
  • Must have quality regs in place including
  • Tasting assessment by external panel and audit process

VP = Vino de Pago, applies to single estates

  • Must use own grapes, make/mature on the estate

VT = Vino de la Tierra = PGI wines

Vino = No geographical indication

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6
Q

What are Spain’s nationally required minimum maturation times?

A

Red Wines

Crianza: 24 total; 6 in barrel
Reserva: 36 total; 12 in barrel
Gran Reserva: 60 mo total; 18 in barrel

White/Rose Wines

Crianza: 18 total; 6 in barrel
Reserva: 24 total; 6 in barrel
Gran Reserva: 48 total; 6 in barrel

(Joven = No or minimal oak)

*Oak vessels must be max 330 L capacity

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7
Q

What are the primary DO’s in Galicia?

A
  1. Rías Baixas DO
  2. Ribeiro DO
  3. Ribeira Sacra DO
  4. Valdeorras DO
  5. Monterrei DO
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8
Q

Describe the growing environment and viticulture of Rías Baixas DO.

A
  1. Maritime climate, Atlantic moderates; warm summer/mild winter
  2. High (1700 mm) annual rainfall throughout the year, so fungal & rainy harvest are risks, can lead to vintage variation
  3. Soils are sand over granite, free draining
  4. > 95% production from Albariño grape
    a. Albariño has thick skins which resist damage from rot
    b. Albariño is early to mid-ripening, can fully ripen most years even w/warming climate
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9
Q

What are the 5 subzones of Rías Baixas?

A
  1. Val do Salnés - on coast => high acidity
  2. O Rosal - Along Mio River/Portugal (Vinho Verde border) => blends of Albariño, Loureiro, Treixadura, Caiño Blanco
  3. Condado do Tea - Inland from O Rosal => warmer; riper style, lower acidity
  4. Ribeira de Ulla - newest => inexpensive to mid-priced wines
  5. Soutomaior - smallest
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10
Q

Describe briefly the up-and-coming DO’s of Galicia

A
  1. Ribeiro DO- Just east of RB; maritime; mainly whites from Treixadura
  2. Ribeira Sacra DO- Mio & Sil river valleys; cont’l; some sites see maritime. Steep stony slopes for drainage, heat but labor intensive; mainly reds from Mencía
  3. Valdeorras DO - further up Sil river, most easterly in Galicia; cont’l w/plentiful rain (700-1000mm); plantings at 300m asl; known for wines from Godello (white)
  4. Monterrei DO - South of Ribeira Sacra on border w/Portugal. Inland & sheltered from ocean by Sierra de Larouca; cont’l, hot, w/low rainfall. Mainly bulk wine but promising (riper) Mencía and fruity Godello
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11
Q

What are the primary (internationally recognized) DO’s of Castilla y León?

A
  1. Bierzo DO
  2. Toro DO
  3. Ribera del Duero DO
  4. Rueda DO
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12
Q

Describe the growing environment of Bierzo DO

A
  • In NW of Castilla & León, climate similar to Galician DO’s but further inland w/warmer summers, cooler winters, lower but adequate (700mm) rainfall.
  • Mountains and hills on 3 sides, open to west which allows some maritime influence
  • Vintage variation b/c some years cool and rainy; others warm and dry
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13
Q

Describe grape growing in Bierzo DO

A
  • Mencía is key black grape; 75% of all plantings
  • Early to mid-ripening but can lose acidity and quickly accumulate sugar (high alc wines if picked too late)
  • Range of styles from light/fruity to full/concentrated but Mencía must comprise 70% min to any red blend w/Alicante Bouschet making up difference but most wines are single varietal Mencía
  • Flat plain and lower slopes have fertile soil => high yields for inexp/mid wines for early drinking (sometimes carbonic/semi-carbonic, usu no oak)
  • Best grapes from hillside slopes 500-850m asl (have shallow, poor slate soils w/good drainage; altitude moderates => high diurnal so more concentration while retain acidity) for mid/prem/super prem wines
    —-Old bush vines on steep slopes (~80% are >60 years) means low annual yields w/high cost of production
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14
Q

Name examples of significant producers of premium/super premium wines in Bierzo DO

A
  1. Descendientes de J. Palacios
  2. Raul Perez
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15
Q

Describe the structure of the industry in Bierzo DO

A
  • 3000 ha planted are tended by 2000 growers (small plots)
  • Small plots = almost no mechanization = growers are members of co-ops
  • 75 wineries, many established in last 10-15 years
  • In 2017, Consejo Regulador recognized new classifications in the DO based on geographic characteristics to designate wines sourced from villages & vineyards of note, with significant restrictions on yields (similar to Priorat DOCa)
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16
Q

Describe the growing environment & grape growing of Toro DO

A
  • In western Castilla y León, Duero River runs through
  • Far inland; cont’l climate and high (620-750 m) alt = high diurnal, but no moderating influences so spring frost is a risk
  • Low rainfall; irrigation not permitted during growing season, therefore
  • Low density (max allowed is 2700/ha), mostly bush vines, low bunch/vine ratio
  • Sandy soils so no phylloxera; ungrafted vines (20% >50 years old; some >100)
  • Warm growing season w/intense sun + low yields = wines of deep color, full bodied, usu high alcohol but only max 15% abv allowed, so site selection very important (i.e., higher altitude in west or north-facing aspect)
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17
Q

What are the primary grapes in Toro DO

A
  1. Tinta de Toro is main grape (similar or related to Tempranillo) has thicker skins b/c intensity of the sun = wines of greater color, higher tannins
  2. Red wines must be min 75%, remainder must be Garnacha.
  3. Rosé can be made of Tinta de Toro or Garnacha
  4. White wines from Malvasía or Verdejo can be made
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18
Q

Describe wine making in Toro DO

A

Inexpensive/Mid-priced wines: Carbonic to boost fruit & extract less tannin is common to make acceptable to good early drinking wines.

Premium/Super Premium wines: Matured in oak; fruit concentration of Tinta de Toro balanced by high % of new oak (French or American)

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19
Q

Name examples of major producers in Toro DO

A
  • Teso La Monja
  • Numanthia
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20
Q

What is the industry like in Toro DO?

A
  • Distance from major cities, ports slowed development until Ribera del Duero became popular
  • Grew from 8 to 60 wineries from 1998 to 2018
  • 96,000 hl sold in 2016
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21
Q

Give a brief history of Ribera del Duero DO

A
  • Explosive growth last 20 years (9 to 280 wineries from 1982 to present)
  • Driven by international success of Pesquera, Alejandro Fernandez’s winery & wines from town of same name, which inspired growers to make & sell their own wines rather than sell to large co-ops
  • Helped by proximity to Madrid and popularity among its sophisticated consumers and wine tourism
  • Sparked investment from Catalunya & Rioja wineries
  • Rapid expansion could drive overproduction, dilution in quality overall
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22
Q

Describe the growing environment of Ribera del Duero DO

A
  • In upper valley of the river, east of Toro and Rueda w/continental climate but slightly hotter summers, colder winters
  • Higher altitudes (750-1000m asl) but spring and autumn frosts can be problematic (H2O spray, helicopters, heaters raise costs to save yields)
  • Low rainfall (400-600mm); irrigation permitted except during ripening
  • Range of altitudes & aspects; eastern side higher & cooler
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23
Q

Describe grape growing in Ribera del Duero DO

A
  • Tinto Fino (Tempranillo) predominant
  • Use of varying sites/aspects to achieve balance, complexity and consistent yields (e.g., avoid flat & north facing sites b/c frost)
  • ~50% planted to bush vines with 25% >50 yrs, some >100 yrs.
  • Newer planted on trellises to expedite establishment
  • Majority of growers have <1 ha.
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24
Q

Describe wine making and regulations in Ribera del Duero DO

A
  • White must be 75% Albillo Mayor
  • Red must be min 75% Tempranillo; remainder can be local or international varieties (or even Albillo Mayor, though rare) - most 100% Tempranillo
  • Wines gen’ly full body, high alc, ripe blackberry & plum, vanilla & chocolate from new oak (French mainly, or American or both). Premium/super premium with 50-100% new oak is common but general trend is less extraction, less time on skins and less oak
  • Ageing categories are used here but Crianza is most common and Gran Reserva is rare and most made without age indicated
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25
Q

Name key producers in Ribera del Duero DO

A
  • Vega Sicilia & Tempos Vega Sicilia
  • Pesquera
  • Dominio de Pingus
  • Bodegas Aalto
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26
Q

Comment on the wine business of Ribera del Duero DO

A
  • Avg annual sales 600K to 700K hL
  • 2019 ~20% exported, with main markets by volume Switzerland, Mexico, USA, Germany, China
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27
Q

How is Rueda DO different from Toro DO and Ribera del Duero DO?

A
  • Production is almost 100% white wines
  • Spurred by investment from Marqués de Riscal (Rioja) in Verdejo as varietal wine to meet consumer demand for fresh fruity whites if handled protectively and made reductively (temp controlled stainless steel)
  • Other producers followed this lead, making the DO synonymous with this wine style
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28
Q

Describe the growing environment in Rueda DO

A
  • Similar climate to Toro & Ribera del Duero (cont’l, with hot/dry summers and cold winters, low rainfall)
  • Vineyards at 700-800 m means cool nights retain acidity
  • Bedrock is limestone w/sandy clay sublayer and topsoil of stone or sand, free draining and low in nutrients which controls vigour
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29
Q

Comment on grape growing in Rueda DO

A
  • Verdejo is key variety; Sauvignon Blanc is 2nd
  • Drought tolerant, well-suited to area b/c hot/dry/low rainfall
  • Wines have med/med+ acidity, apple/pear/peach with herbal/fennel note, slight phenolic bitterness on finish
  • New vineyards trellised w/VSP
  • Harvesting at night desirable and possible w/VSP.
  • 10% of the planted area is old bush vines, kept for quality of fruit
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30
Q

Comment on winemaking in Rueda DO

A

Mostly white (Verdejo); some red & rosé but stiff competition from Ribera del Duero and Toro

Inexpensive: Made protectively (cool ferm, stainless steel vessels), cultured yeast for reliability and fruity flavors; bottled for early drinking; acceptable to good quality

Mid-priced: Usually some lees ageing (few months to 1 year) with stirring for body & texture; good quality.
* at high end of this range, some fermentation and/or maturation in oak for aromatic complexity, body, texture

-MLC typically avoided to retain acidity

-Varietal label required min 85%
* 100% Verdejo or Sauv Blanc is common

-Small amount of red from Tempranillo but competition from Toro and Ribera del Duero reds is high

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31
Q

Name some key producers in Rueda DO

A
  • Ossian
  • Bodega Belandrade y Lurton
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32
Q

Comment on Castilla y León VT

A
  • Northern part of meseta, protected from Atlantic to the north by Cantabrian mountains
  • Continental climate with hot summers moderated by altitude
  • Local and international varieties permitted
  • Allows DO producers to make wines from grapes and/or in styles not allowed in the DO with a GI
33
Q

Describe the growing environment in Rioja DOCa

A
  • NE of main DO’s of Castilla y León and borders Navarra DO on east
  • 60 km from NW to SE along River Ebro, up to 40 km wide
  • Sierra de Cantabria range protects from Atlantic to the north
  • Sierra de la Demanda range protects from warmer centre of the country to the south
  • Ebro river valley is open to SE, allowing Mediterranean influence
  • Various tributaries create valleys of varying aspects and soils
  • Most vyards are in La Rioja; some in Alava and Navarra provinces of Basque Country to north
34
Q

What are the 3 zones of Rioja DOCa?

A

Rioja Alta
* Conti’l w/maritime (Mediterranean)
* South of Ebro; vyards near river lower, warmer w/alluvial soils
* NW corner is cooler, wetter w/calcareous clay
* Southern part at 700 m asl, cool, wet w/some ferrous clay

Rioja Alavesa
* North of Ebro; cool & wet (similar to NW Rioja Alta)
* Vyards at 700 m, calcareous clay soils

Rioja Oriental (formerly Baja)
* North and South of Ebro, furthest SE
* North end low, warmest & driest in Rioja
* South end vyards at 500-1000 m, cool like Alta, w/mix of calcareous clay and ferrous clay

35
Q

Comment on the impact of climate change on Rioja DOCa

A
  • It has made high altitude vyards viable where in past grapes would struggle to ripen
  • Rioja Oriental has lowest altitude vyards which are most at risk b/c it is already warm and suffers from drought
36
Q

Comment on grape growing in Rioja DOCa

A
  1. Vintage variation b/c unpredictable influence from Atlantic (cool, wet) and/or Mediterranean (warm, dry); producers blend for consistency year over year or make vintage wines.
  2. 64K ha of vyards, growing gradually; annual production is ~3m hL
  3. EU funds for restructuring vyards to trellised VSP allowed some mechanization
  4. Considerable plantings of old bush vines, some >100 yrs old
37
Q

What are the key black grapes of Rioja DOCa?

A
  • Tempranillo: 88% of black planted, helped by being high-yielding and the legalization of irrigation which obviated the need for drought-tolerant Garnacha. Early (temprano) ripener, even in cooler sites w/cool, clay soils. Gives raspberry & black plum fruit w/med levels of tannin and acidity.
  • Garnacha: 2nd-most; suited to warm/dry Rioja Oriental. Gives ripe strawberry, lower tannins, fuller body.
  • Graciano: Late ripening, drought resistant, small-yielding and susceptible to fungal. Gives high acidity and fresh black fruit.
  • Mazuelo (Cariñena): Gives high acidity similar to Graciano.
  • Maturana Tinta: Gives deep purple color, high acidity, fresh cranberry and blackberry.
38
Q

What are the key white grapes of Rioja DOCa?

A
  • Viura (Macabeo): 70% of white planted; late-budding, late-ripening; needs warm/dry sites b/c botrytis prone. Neutral grape; used in range of styles (e.g., high yields made protectively for simple, early; low yields matured in oak for concentrated, complex and ageworthy wines.
  • Tempranillo Blanco: 2nd-most planted; wines have high acidity w/lemon, grapefruit, pineapple flavors.
  • Malvasia & Garnacha Blanca: Blending components, mainly for premium, oak matured wines.
  • Verdejo & Sauvignon Blanc: Single varietal or added to Viura, mainly in inexpensive, unoaked styles.
39
Q

Describe white winemaking in Rioja DOCa

A

Inexpensive:
1. Made protectively, cool fermentation, neutral vessel, no oak, early bottle and release, usu from high-yielding Viura, a neutral grape, with other varieties blended in.
2. Acceptable to good quality.

Mid-priced and premium:
1. Classic (oxidative) style: Not much fruit or acidity, complexity from long ageing in oak
2. Modern style: Oak maturation but balanced and fresher; Viura is main grape w/others blended in.
3. Good to very good; some outstanding examples.

Marqués de Murrieta, e.g., releases very old bottlings in classic style

40
Q

What are the new (2018) geographical delimitations allowed in Rioja DOCa?

A
  1. Vino de Zona
  2. Vino de Municipio
  3. Viñedo Singular
41
Q

What are the Vino de Zona requirements in Rioja DOCa?

A
  • Can name the zone (Alta, Alavesa or Oriental) if vinification, maturation and bottling are done within a single named zone
  • 15% may come from vineyard outside the zone if it borders named zone with proof of 10 consecutive yrs of sourcing from that vinyard
42
Q

What are the Vino de Municipio requirements?

A
  • Can name a single municipality (village or group of villages that comprise the municipality) if all production within a winery producer owns in that municipality
  • 15% may come from municipality that borders named municipality w/proof of min 10 yrs sourced
43
Q

What are the Viñedo Singular requirements?

A
  • Can name a single vineyard if all grapes are from vineyards or estates that make up a formal Viñedo Singular, and all production is within the same winery.
  • Producer must have owned vyard min 10 yrs; vyard must be min 35 yrs old & must adhere to max yield reqmts.
  • Must be hand harvested and Rx sustainable and adhere to restrictions on pruning.
  • Checks on traceability are required and tasting panel must authorise.
44
Q

Describe red winemaking in Rioja DOCa

A

Ageing regulations led to a branding hierarchy based on them and therefore impact styles available on the market. But practices in the vineyard & winery that contribute to style, quality & price are not stipulated so ageing per se is not an indicator of style, quality & price.

Classic/Old Style: Focus on long American-oak ageing vs grape quality and concentration/extraction to produce complex wines of dried fruit, mushroom, cured meats, vanilla, dill and coconut

Modern Style: Low yields, selected parcels to make ripe fruited, concentrated, structured wines aged in new French oak, no ageing category on label (vinos de autor).

Today, most wines fall somewhere between these 2 styles with both now highlighting characteristics and quality of grapes
* Vineyard: Site selection, canopy magmt, harvest dates
* Winery: Gentle extraction, choice of size/type of fermentation and maturation vessels, length of maturation, type of oak

45
Q

What role does blending play in style, quality and price of wines in Rioja DOCa?

A
  • Blending necessitated by structure of the industry (small growers across the DOCa selling to co-ops
  • Large producers especially must blend for volume, consistency, etc.
  • Blending across zones is desirable to create certain styles, quality, e.g., Garnacha, best is from Oriental bc well-suited, best Tempranillo from Alta & Alavesa =>very good/outstanding examples require some blending.
  • HOWEVER many producers make single-varietal (Tempranillo) and single vineyard wines & new regs allow vineyard, villlage or zone to appear on label.
46
Q

What are the ageing requirements of Rioja DOCa?

A

Red Wines
Crianza: 24 total; 12 barrel; 0 bottle
Reserva: 36 total; 12 barrel; 6 bottle
Gran Reserva: 60 total; 24 barrel; 24 bottle

White Wines
Crianza: 24 total from 1st Oct of harvest yearl; 6 barrel
Reserva: 24 total; 6 barrel
Gran Reserva: 48 total; 6 barrel

Maturation of all wines in 225 L barrique only

47
Q

What are the sub-regions of Navarra DO?

A

Baja Montaña, Valdizarbe & Tierra Estella run east to west and are cooler & wetter b/c Atlantic to NW

Ribera Alta in the middle of the region and Ribera Baja in the south are progressively warmer, drier and flatter

48
Q

What are the key grape varieties of Navarra DO?

A
  • Traditionally, Garnacha (from old bush vine plantings)
  • In the 1970’s, Tempranillo became the focus and is now the MPV
  • Since 1980’s, Consejo Regulador permitted international varieties
  • Chardonnay is MPV white
  • Diversity may or may not be a benefit to the DO; there is no focus on a signature grape, e.g., perhaps Garnacha b/c old bush vines = highest quality.
49
Q

What are the principal DO’s of Aragon?

A
  1. Cariñena
  2. Campo de Borja
  3. Calatayud
  4. Somontano

Somontano only is in NE bordering Catalunya w/very different climate

50
Q

Comment on the growing environment, grape growing and winemaking in Cariñena, Campo de Borja & Calatayud

A

Growing Environment
* Inland, so warm cont’l climates w/450-500mm max rainfall
* Vyards on high plateaus & slopes to moderate hot summers. Cierzo wind from north helps moderate and slow ripening

Grape Growing
* Garnacha is MPV
* Lack of rain, rocky soils (free drainin) and dry weather so low density bush vine plantings and low disease pressure but spring frost risk

Winemaking
* Small holdings, low # wineries; focus on high volume, inexpensive reds for early drinking w/grapes fermented at moderate temp in stainless steel & bottled after.
* Handful of quality-focused wineries showcase quality of fruit (Garnacha), limited oak in larger (500+ L) barrels.

51
Q

Comment on the growing environment, grape growing and winemaking in Somontano DO

A

Growing Environment

  • At foot of Pyrenees; warm cont’l climate w/slightly more rain that the 3 C’s throughout the year
  • Plantings at 350-650m moderate and give high diurnal. Cold breezes off Pyrenees also moderate, slow growing

Grape Growing

  • Wide variety permitted with Cab Sauv & Chardonnay MPV’s, along with Gewürztraminer

Winemaking

  • External investment has been important
  • Majority of wines are mid-priced, good to very good examples but
  • Stiff competition around the world from wines of same varieties
52
Q

What are the primary DO’s of Catalunya?

A
  1. Catalunya DO
  2. Penedés DO
  3. Priorat DOQ
  4. Monsant DO
  5. Costers de Segre DO
53
Q

Comment on the growing environment and grape growing in Penedés DO

A

Growing Environment

  • Warm Mediterranean climate, divided into 3 climatic and topographic subzones allowing wide range of varities
  • Rainfall ~500mm, driest in summer; irrigation allowed if hydric stress
  • Soils loamy w/calcareous clay, store water
  • Largest vyards are VSP trellised for mechanization

Grape Growing

  • Xarel.lo, Macabeo, Parellada MPV of either color w/sizable plantings of Chardonnay and smaller amounts of other white varieties, e.g., Moscatel
  • Merlot is MPV black, then Cab Sauv, Tempranillo, Pinot Noir, Syrah, then other permittted varieties
54
Q

What are the 3 subzones of Penedés DO?

A

Penedés Maritim

  • Between sea and coastal range; warm climate w/out extremes. Source for full-bodied reds from late ripeners like Monastrell.

Penedés Central

  • Between coastal range and inland mountains. Vyards at 500m so some cooling. Xarel-lo, Macabeo & Parellada along w/Merlot, Cab Sauv, Tempranillo & Chardonnay

Penedés Superior

  • In the inland mountains at 500-800m where altitude provides high diurnal but spring frost is risk.
  • Cool, therefore white e.g. Chard and Sauv Blanc, Riesling & Gewürz can ripen while retaining acidity. Pinot Noir also.
55
Q

Comment on winemaking in Penedés DO

A
  • Miguel Torres (Dijon-educated) led modernisation (temp controlled st steel fermentation) in 60’s & 70’s
  • DO gained reputation for clean, fruity, aromatic white wines and fruity, early-drinking reds.
  • Premium wines incl Chardonnay usu see some oak
  • Majority are inexpensive/mid, good to very good
56
Q

Comment on Wine Law & Biz in Penedés DO

A
  • More precise zoning, with 10 subzones based on climate, culture; can label if 100% grapes from the subzone and organically grown
  • 30% are exported w/Germany, Canada, Switzerland, China & US largest markets in that order
  • 90% of domestic sales are in Catalunya, with Barcelona nearby providing consumers and wine tourists.
57
Q

Describe the growing environment in Priorat DOQ

A
  • Warm continental climate, protected from north cold winds by Serra de Montsant and from Mediterranean to the south by Serra de Llaberia. High diurnal but spring frost risk.
  • Rain is 500-600mm, winter/spring storms, dry summers. Irrigation only for establishing new vyards.
  • River Siurana runs through valleys and w/tributaries a broad range of altitudes (100-750m) and aspects.
  • Many vyards on slopes (costers) 5-60% grade with narrow terraces to aid water capture & prevent erosion; mechanization not typically possible.
  • Soil mainly llicorella, dark red/black slate w/mica quartz that fractures vertically (color absorbs heat; mica reflects light & heat; vertical fracture allows root penetration).
58
Q

Describe grape growing in Priorat DOQ

A
  • Old vyards planted to bush vines at low density; newer VSP trellised if possible but high density plantings are rare
  • Average yields only 5-6 hL/ha; maximum yield is 36 hL/ha; with big impact on cost of production and price (along w/no mechanization, distance from major city)
  • Garnacha & Cariñena are MPV’s, 66% of black; both drought and heat tolerant, especially Cariñena. Merlot & Syrah sometimes used but fading out.
  • Garnacha Blanca & Macabeo are MPV white, 6% of plantings.
59
Q

Comment on winemaking in Priorat DOQ

A
  • Varies from trad’l, old basket presses and large oak fermentation vats to modern w/st steel and optical sorting.
  • Cultured yeasts often used for speed & reliability b/c high potential alcohol (14..5% common); ambient yeasts take many weeks and could lead to stuck fermentation.
  • Maturation typically in oak, French, 1-2 years.
  • Quality focus is fresh fruit character and acidity
  • Very good to outstanding wines have concentrated, ripe (not jammy) fruit blanced by high alcohol and med+ acidity.
60
Q

What are the local regulations in Priorat DOQ?

A
  1. Vi de Vila - grapes from one of the 12 subzones. Name of subzone and “Vi de Vila” appear on label.
  2. Vi de Paratge - grapes from one named site (lieu dit). There are 459 paratges noted for microclimate, terrain and geology.
  3. Vinya Classificada - wine from single vineyard of particular merit within a paratge, similar to a cru.
  4. Gran Vinya Classificada - wine from single vineyard of exceptional merit within a paratge, similar to a grand cru.

For all 4, producers must own vyard or have rented for min 7 years and follow specific requirements for each, e.g., % of Garnacha and Cariñena in the blend, min vine age, maximum yields, traceability for min 5 years (Classificada categories).

“Old vines” only used if min 75 years old or planted prior to 1945.

61
Q

Comment on Monsant DO’s growing environment & compare to Priorat DOQ

A
  • Forms almost a complete ring around Priorat DOQ w/most vyards in the south where land flattens to Ebro river valley
  • More Mediterranean influence than Priorat b/c closer to coast w/warm & dry summers, rain in winter & spring. Vyards in north at 300-700m, generally cooler.
  • Mixture of soils; some llicorella south; north and east more limestone. Generally more fertile than Priorat, so higher yields.
  • Vyards easier to work than Priorat b/c less extreme topography esp to south; some terraces but VSP trellising common allowing mechanization. Some bush vine plantings.
62
Q

Comment on grape growing and winemaking in Monsant DO & compare to Priorat DOQ

A
  • Black grapes dominate w/66% Garnacha & Cariñena similar to Priorat but unlike Priorat, Tempranillo is next MPV; also international varieties.
  • Wines are mostly blends and single varietal reds w/1-2 years in American and/or French oak.
  • Styles depend on varieties, area of growth/production and producer though generally they’re made in the south, ripe & fruity, full body, high alcohol. Grapes from cooler north used for fresh fruit & acidity.
  • Generally, good to very good (mid-priced) with premium/super premium examples.

* Small amount of white, Garnacha Blanca & Macabeo as in Priorat.

63
Q

Comment on Costers del Segre DO

A
  • Furthest north in Catalunya, inland far from coast, continental climate and low rainfall ~400mm
  • Region was developed over decades and planted by Manuel Raventós who improved the saline soils (sandy, free-draining) and installed irrigation systems to mitigate cold and heat
  • Altitudes 200-700m, highest sites good for grapes for Cava, early ripening white & black for still w/wide variety of local and int’l permitted.
  • Wines generally fresh & fruity, early drinking style, some with oak (French or American) ageing but trend is to use less. They are mid-priced w/some premium examples.
  • 4000 ha of plantings but Raimat owns 1/3 of the land.
  • 40+% of wineries adhere to sustainability program.
64
Q

What are the primary DO’s in Valencia & Murcia?

A

Valencia
1. Valencia DO
2. Utiel-Requena DO
3. Alicante DO

Murcia
4. Jumilla DO
5. Yecla DO

65
Q

Comment on Valencia DO

A
  • Warm Mediterranean climate, cooling from altitude or proximity to coast. Rainfall is low at 450mm so irrigation widely used.
  • Alto Turia subzone is in southern foothills of Sistema Ibérico; plantings at 700-1100m so almost exclusively white wines, notably Moscatel and Merseguera.
  • Valentino subzone is 200-650m, warmer than Alto Turia, cooled by sea breezes. Has diverse range of local & int’l varieties for red, rosé & white wines.
  • Clariano subzone similar to Valentino but further south.
  • Moscatel subzone, inland from Valentino produces sweet wine Moscatel de Valencia and vino de licor.
  • Marjority of wines made in fresh, fruity, early-drinking style by co-ops, acceptable to good and inexpensive. Some producers making good/very good at mid-price, working with local varieties to differentiate in markets.
66
Q

Comment on Utiel-Requena DO

A
  • Inland, northern Valencia w/conti’l climate; average altitude 750m gives cool nights but spring frost is risk; rainfall low at 450mm.
  • 87% planted to black, with Bobal MPV (70% of plantings), which is well-suited to the region b/c mid-late budding, drought tolerant, heat tolerant, retains acidity (but can ripen unevenly giving firm, grippy tannins).
  • Bobal is vigorous; vines kept in balance produce grapes for high quality wines. The deep color makes Bobal a good, cheap blending partner for wines lacking concentration.
  • Bobal’s fruitiness & high acidity were prized for rosé wines but now mostly used for reds.
  • Range of styles. Light bodied, med tannin made by carbonic for early drinking to full bodied, concentrated, med+ tannins, ripe blackberry/black cherry & chocolate.
67
Q

Comment on the growing environment and grape growing in Alicante DO

A
  • Non-contiguous; smallest & most southerly DO in Valencia w/Mediterranean climate - hot summers, cold winters, extremely dry - avg 250mm/year.
  • Vinalopó subzone is centre of production, from coast to vyards at 500m near Sierra de Salinas. Main grape is Monastrell.
  • Marina Alta subzone to NE has humid breezes, 500mm rain/year. Main grape is Moscatel.
  • Monastrell is well-suited hot, dry climate: late ripening, drought tolerant, retains acidity. It is 75% of plantings in the DO, mainly to low density bush vines.
68
Q

Comment on winemaking in Alicante DO

A
  • Red wine labeled Alicante DO must have min 80% Monastrell; w/Alicante Bouschet, Garnacha, Bobal typically added.
  • General style is full-bodied, dry w/high alcohol, high tannins and ripe black fruit. Maturation w/American oak is common. Some producers focus on fresher fruit and medium alcohol. Wines are good to very good, mid-premium priced.
  • Fondillón is historic, oxidized style: Med sweet w/max 40 g/L rs from late harvested Monastrell (no rain risk), min 16% alcohol and no fortification allowed. Matured min 10 years in oak, trad’ly large, 1200 L. Añada is single year; more typically wines are matured in a solera system.
69
Q

Describe the growing environment and grape growing in Jumilla DO

A
  • Inland region of flat plains and wide valleys w/warm cont’l climate; altitudes 400-800m give cooling & large diurnal in the highest sites; 25K ha plantings.
  • Rainfall very low, 250-300mm but soil is sand over limestone which retains water sufficient for grape growing; many vyards are dry farmed b/c no irrigation.
  • Monastrell is MPV, 80% of plantings (drought & heat tolerant; late ripening, retains acidity).
  • Many vyards of Monastrell were replanted w/better suited, higher quality clones after phylloxera in late 80’s & w/better vyard mgmt wines steadily improving. Many old vines still exist & produce low yields of high quality fruit.
70
Q

Describe winemaking and wine business in Jumilla DO

A
  • Red wines from Monastrell are full-bodied, high alcohol, ripe flavors of black fruit (cherry, berry) & spice from oak, with very good examples ripe, concentrated fruit is balanced by med+ acidity
  • 2000 growers, 40 wineries including co-ops.
  • Most wine is high volume, inexpensive tho’ of better quality than past decades but some producers make very good examples at premium prices (Bodegas El Nido, Casa Castilla e.g.).
  • Most wines from the DO are sold on export markets.
71
Q

Comment on Yecla DO

A
  • Between Jumilla and Alicante; small area 6K ha under vine
  • Climate similar to Jumilla with more Mediterranean influence; altitude also moderates (vyards at 500-900m).
  • Low rainfall (300 mm); sand & limestone soils retain water
  • Monastrell MPV, style similar to Jumilla
  • Bulk and bottled wines w/1 co-op making 60% of DO’s output.
  • 95% is exported
72
Q

What are the principal wine regions of Castilla-La Mancha?

A
  1. La Mancha DO
  2. Valdepeñas DO
  3. Vinos de Pago
  4. Castilla VT
73
Q

Describe La Mancha DO

A
  • Largest DO in Spain (158K ha), landlocked, on big flat meseta plain, 500-700m asl w/extreme continental climate.
  • Low rainfall 300-400mm but limestone & chalk soils help retain water; drip irrigation common; 40% of vyards irrigated.
  • Low planting densities: Bush trained, dry farmed vines 1K/ha; trellised irrigated vines 3K/ha.
  • Airén MPV (neutral white grape for some early drinking wine but most used for Brandy de Jerez). Cencibel/Tempranillo MPV black - fruity style, short time in oak (some aged examples)
  • Co-ops dominate; e.g., Virgen de las Viñas is largest in the DO and Spain.
  • Wines sold bulk and bottled, 40% exported (China, Germany, Russia, Netherlands in order)
74
Q

Comment on Valdepeñas DO

A
  • South of La Mancha, similar climate
  • Known for Cencibel/Tempranillo w/ripe red fruit, soft tannins, med acidity, oak spice; good to very good, inexpensive to mid-price.
75
Q

Comment on Vinos de Pago (VP’s) in Castilla-La Mancha

A
  • 9 of Spain’s 18 VP’s in this region.
  • A VP is a classification applied to single vineyards or estates with unique characteristics
  • 1st and best-known is Dominio de Valdepusa, making wines from Cab Sauv, Syrah & Petit Verdot.
76
Q

Comment on the Basque Country

A
  • Split east to west by Cantabrian cordillera with Rioja Alavesa in the sheltered region to the south and Txakoli DO’s to the north.
  • These DO’s, unprotected, have a moderate, maritime climate with high (up to 1600 mm) rainfall making canopy mgmt crucial to avoid fungal disease.
  • Hondarrabi Zuri is main grape (white).
  • Style: Fresh, early drinking made by cool fermentation in st steel, bottled and released a few months later. Wines have high acidity, med(-) body, low alcohol, apple/pear/lemon and sometime slight spritz. Also some makers use lees, oak or bottle ageing for more textured, complex versions.
77
Q

Comment on Sierra de Gredos

A
  • Not a DO; mountain range west of Madrid
  • Inexpensive, high volume production traditionally w/new focus on quality vs quantity.
  • Mainly old vine Garnacha wines, from vines at 600-1200m for cooling, high diurnal.
  • Style is lighter than Aragonese versions, lighter tannin, med+ acidity and fresh strawberry, cherry fruit, made in low-intervention manner. Alcohol can be high b/c sunny days.
  • Albillo Real is MPV white, made into full-bodied wines, citrus/floral, med/med+ acidity.
78
Q

Comment on wine regions in The Islands

A

Balearics:

  • Manto Negro (light reds); & Callet (medium reds)

Las Canarias

  • 28 N, tropical, hot, humid so vyards at 1500 m for cooling, high diurnal. Rugged so no mechanization but range of altitudes, aspects. No phylloxera.
  • Each island has own DO; Tenerife has 5 DO’s.
  • MPV’s: Listán Negro (aka País or Mission); Malvasía, Listán Blanco (aka Palomino).

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