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Spain Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Subzones of Rías Baixas DO

A
  • Val do Salnés
  • Ribeira do Ulla
  • Soutomaior
  • O Rosal
  • Condado do Tea
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2
Q

Principal Soils DO Rías Baixas DO

A

In Val do Salnés, O Rosal and Soutomaior the soils are alluvial over granite. In Condado do Tea both granite and slate appear on the surface with lighter granite subsoil. The soils are mainly alluvial in Ribeira do Ulla.

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3
Q

Authorized Grapes Rías Baixas DO

A

Blanco:
Recommended: Albariño, Loureira, Treixadura, Caiño Blanco
Authorized: Torrontés, Godello

Tinto:
Recommended: Caiño Tinto, Espadeiro, Loureira Tinta, Sousón
Authorized: Mencía, Brancellao

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4
Q

Subzones of Ribeira Sacra DO

A
  • Amandi
  • Chantada
  • Ribeiras do Miño
  • Ribeiras do Sil
  • Quiroga-Bibei
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5
Q

Communes of Production of Valdeorras DO

A
  • A Rúa
  • Carballeda
  • Larouco
  • O Barco,
  • O Bolo
  • Petín
  • Rubiá
  • Vilamartín
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6
Q

Ribeiro DO Requirements for Vino Tostado

A

Only recommended grape varieties permitted
Min. must weight of 350 g/l
Drying process for grapes must last a min. of 3 months
Min. residual sugar: 120 g/l

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7
Q

Subzones of Navarra DO

A
  • Ribera Alta
  • Ribera Baja
  • Baja Montaña
  • Tierra Estella
  • Valdizarbe
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8
Q

Penedès DO Styles Produced

A

Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend)
Blanco / Blanc
Rosado / Rosat
Tinto / Negre
Vino Dulce Natural / Vi Dolç Natural: Vi de Licor
Vino Dulce de Uva Sobremadurada (Vi Dolç di Raïm Sobremadurat): Vi de Licor made from overripe grapes
Vino Dulce de Frio
Vino Aguja / Vi d’Agulla: (semi-sparkling, 1-2.5 bars of pressure)
Classic Penedès: Sparkling wine made by traditional or ancestral method from organic grapes, min. 3.5 bars of pressure

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9
Q

Penedès DO Aging Requirements:

A

Crianza:
Blanco/Rosado: min. 18 months, including at least 6 months in oak
Tinto: min. 24 months, including at least 6 months in oak

Reserva:
Blanco/Rosado: min. 24 months, including at least 6 months in oak
Tinto: min. 3 years, including at least 1 year in oak

Gran Reserva:
Blanco/Rosado: min. 4 years, including at least 6 months in oak
Tinto: min. 5 years, including at least 24 months in oak

Classic Penedès: min. 15 months prior to disgorgement (all vines are technically “Reserva”)
Reserva3, Reserva4, etc. to Reserva15 can be used on the label to indicate a longer lees aging period of 3 to 15 years.
Ancestrale Method: min. 15 months.

Wines aged on lees for 4 years or more can be release without disgorgement with “No Dejorhat” or “No Degollat”.

Additional Requirements
Vino Dulce Natural and Vino Dulce de Frio: harvested at a min. must weight of 240 g/l
Vino Dulce de Frio:
Allowable Varieties
Chardonnay, Gewurtztraminer, Malvasía de Sitges, Moscatel de Grano Menudo, Moscatel de Alejandría, Riesling, Sauvignon Blanc, Merlot, Viognier y Xarel·lo
Finished RS: 70-150 g/l

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10
Q

Priorat DOQ Villages/Subzones

A
  • La Morera de Montrant
  • Gratallops,
  • Bellmunt del Priorat,
  • Escaladei
  • Porrera
  • Poboleda
  • La Vilella Baixa
  • La Vilella Alta
  • El Lloar
  • Masos de Falset
  • Solanes del Molar
  • Torroja del Priorat

Village wines are released under the village name followed by “Vi de Vila” on the label

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11
Q

List of Vinos de Pago

A
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12
Q

Spain Aging Requirements: General DO and DOCa

A
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13
Q

Additionally, any DOP wines may use the following aging terminology

A

Noble: min. 18 months aging in a cask of less than 600 L or bottle
Añejo: min. 24 months aging in a cask of less than 600 L or bottle
Viejo: min. 36 months aging, demonstrates marked oxidative character

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14
Q

Aging Requirements: Ribera del Duero DO

A
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15
Q

Aging Requirements: Rioja DOCa

A
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16
Q

Toro DO Styles Produced

A

Blanco = 100% authorized white grapes
Rosado = 100% authorized red and/or white grapes
Tinto: = min. 75% Tinta de Toro or min. 85% Garnacha

17
Q

Rueda DO Styles Produced

A

Blanco: min. 50% principal varieties
Rosado: min. 50% authorized red varieties
Tinto: exclusively from authorized varieties
Vino Espumoso: min. 75% principal varieties
Vino Espumoso Rosado: min. 50% authorized red varieties
Vino de Licor (fortified)
Rueda Pálido (Pale): 100% combined Palomino Fino and/or Verdejo
Rueda Dorado (Golden): 100% combined Palomino Fino and/or Verdejo

18
Q

Montsant DO Styles Produced

A

Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend)
Blanco / Blanc
Rosado / Rosat
Tinto / Negre
Vino Rancio / Vi Ranci: white or red authorized grapes (fortified)
Mistela (Blanca/Negra)
Garnatxa de Montsant: Vi de Licor (fortified)
Vino Dulce Natural / Vi Dolç Natural: Vi de Licor, min. must weight of 272 g/l (fortified)
Vimblanc: Vi de Licor, 100% Pansa (dried grapes, fortified)

19
Q

Somontano DO Styles Produced

A

Blanco (Seco, Semiseco, Semidulce, Dulce)
Rosado (Seco, Semiseco, Semidulce, Dulce)
Tinto (Seco, Semiseco, Semidulce, Dulce)
Vino de Licor
Vino Espumoso
Vino Naturalmente Dulce

20
Q

La Mancha DO Styles Produced

A

Blanco (Seco, Semiseco, Semidulce, Dulce)
Blanco “Fermentado en Barrica”
Rosado (Seco, Semiseco, Semidulce, Dulce)
Tinto (Seco, Semiseco, Semidulce, Dulce)
Tinto “Fermentado en Barrica”
Vino Dulce Naturalmente (produced from dried grapes with a min. must weight of 300 g/l)
Vino de Aguja (semi-sparkling blanco, tinto, or rosado with 1-2.5 bars of pressure)
Vino Espumoso (blanco and rosado) (if made by a method other than the traditional method, it must be indicated on the label)

21
Q

Region of Jumilla DO

A

Region: Murcia, Castilla-La Mancha

22
Q

Jumilla DO - Styles Produced - Aging Requirements

A

Blanco
Rosado
Tinto
Monastrell Tinto: min. 85% Monastrell
Monastrell Rosado: min. 85% Monastrell
Dulce (Blanco/Rosado/Tinto)
Vino de Licor: 100% Monastrell

Crianza / Reserva / Gran Reserva

23
Q

Yecla DO belongs to which Region

A

Murcia

24
Q

Yecla DO Styles Produced - Aging Requirements

A

Styles Produced:
Blanco
Rosado
Tinto
Vino Espumoso (traditional method, min. 9 months on the lees, Monastrell makes up a min. 85% of any rosado or tinto espumoso wine)
Vino de Licor

Aging Requirements:
Crianza / Reserva / Gran Reserva

25
Q

Vinos de Madrid DO Subzones

A
  • Arganda
  • Navalcarnero
  • San Martín de Valdeiglesias
  • El Molar
26
Q

Bierzo DO Castilla y León

A

Styles Produced:

Blanco: authorized white varieties
Rosado: min. 70% authorized red varieties
Tinto: min. 85% authorized red varieties plus authorized white grapes
Vino clarete: 40% to 60% red grapes plus authorized white grapes; grapes go direct to press except 5 to 10% destemmed grapes which are included in fermentation.

Vin Classification:

Vino de Villa & Vino de Paraje: 100% must be sourced from one of the designated municipalities, or parcels

Viña Clasificada: May be added to a single parcel, or collection of parcels within a Vino de Paraje that has been labelled as such for at least 5 years, and has been approved by a tasting panel.

Gran Viña Clasificada: Designation for a wine that has been produced as a Viña Clasificada for at least 5 years, and has been approved by a tasting panel.

27
Q

Climate - Spaine

A

The country generally grows warmer toward the south, with the Sistema Central providing a marked shift in temperatures. Exceptions exist, such as the warmer pockets of the Catalan coast and cold, high-elevation sites in Andalucía. Spain experiences seasonality, especially beyond the Mediterranean coastline, with both scorching summers and harsh winters in some regions. Diurnal swings can be wide, particularly at higher elevations. Several wind patterns also affect temperatures. The Poniente blows from the west, bringing cold air from the Atlantic, while the Leveche brings in hot, drying currents from the African desert. Another warm—but humid—wind, the Levante, comes in from the east, funnels through Gibraltar, and can be felt throughout southeast Spain.

The northern coast, extending through Galicia and narrowing to its end in Basque Country, encompasses what is often called Green Spain. Rainfall here is the highest in the country, with parts of Galicia receiving more than 2,000 millimeters per year. Precipitation drops dramatically just outside Green Spain’s boundaries, with much of the country receiving less than 500 millimeters annually. Dry-farming remains standard, though irrigation for viticulture was legalized in 1996 in certain circumstances.

28
Q

Cava DO - Régions and Zones in Spain

A

Regions: Aragón, Euskadi (Basque Country), Catalunya, Extremadura, La Rioja, Navarra, València

Zones: Comtats de Barcelona, Valle del Ebro, Viñedos de Almendralejo, Zona de Levante (Cava de Requena)

29
Q

Cava Aging Requirements:

A
  • Cava / Cava de Guarda: min. 9 months on the lees from the day of tirage.
  • Cava de Guarda Superior: min. 18 months on the lees from the day of tirage. (Reserva was previously 15 months, prior to the 2021 harvest)
  • Reserva: 18 months on the lees from the day of tirage. (previously 15 months, prior to the 2021 harvest)
  • Gran Reserva: min. 30 months on the lees from the day of tirage (Brut, Extra Brut, and Brut Nature only)
  • Cava de Paraje Calificado (Cava de Paratge Qualificat): min. 36 months on the lees from the day of tirage.
30
Q

Cava Designated Foil Colors

A

Green: Cava de Guarda
Silver: Reserva
Gold: Gran Reseve
Antique Gold: Paraje Calificado

31
Q

Vino de Pueblo

A

A village wine. A wine made from grapes from various vineyards located in the same municipality.

32
Q

Spain Atlántico

A

Maritime. An “Atlantic” wine is one from a cooler maritime climate, which generally has more rain and milder temperatures than other regions of Spain giving wines with lower alcohol and increased acidity. The DO Rías Baixas is a good example of an Atlantic region. You also hear people referring to “Atlantic” vintages, meaning years in which the weather was cooler and wetter than usual.

33
Q

Spaine - Mediterráneo

A

Mediterranean. The Mediterranean climate is relatively warm throughout the year with plenty of sunshine, little rain and a long growing season. This typically leads to wines that are full-bodied, fleshy with lower acidity and higher alcohol than other areas. A Monastrell from the DO Jumilla would be a good example of a Mediterranean wine. Similarly, a Mediterranean vintage is one that is warm, dry and sunny with a milder winter.

34
Q

Spain - Continental

A

Continental. Continental wines are ones from regions like Ribera del Duero and Toro where there is little or no influence from the sea. Winters are extremely cold, with the risk of late spring frosts, and summers very hot and dry. “Nine months of winter and three months of hell” is the phrase used to refer to the Madrid climate for example. This means that early ripening varieties like Tempranillo are key and the wines are typically concentrated in flavour with deep colour, high tannins and relatively high acidity and alcohol.

CMS Advanced (16 decks)

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