Spain Flashcards

1
Q

Name the six geographical regions in Spain
Uncle DC
or
Lend CC

A

Upper Ebro
North West
Catalunya
Levant

Duero Valley
Castilla-La Mancha

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2
Q

Name the river flowing through

Rioja, Navarra, Calatayud and Cariñena

A

The Ebro

The upper part of the Ebro to be precise.

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3
Q

Spain. How does Tempranillo benefit from the addition of Garnacha?

A

Tempranillo has red fruit flavours and medium tannins.

Garnacha adds body with its alcohol

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4
Q

The Cariñena DO does not have many Cariñena grapevines planted.
🤔
What is planted?

A

Do not be fooled!

Garnacha is the biggie

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5
Q

Catalunya has a single DO for all still wines in the region.

True or False

A

True dis.

Enabled blending from the entire area.

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6
Q

Catalunya makes most of which Spanish wine?

A

Cava

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7
Q

Spain.

Penedès has three climatic zones… which are

A
  • Coastal : Hot Mediterranean
  • Valleys and Plain : Warm Mediterranean
  • Hills (800m) : Moderate Mediterranean
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8
Q

Spain.

What is Ilicoella and where is it found?

A

It is layers of red slate with bits of mica which sparkle in the sun that both stores and reflects heat.

Deep enough to retain water for the growing season.

And it’s in Priorat.

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9
Q

Priorat colour, tannins, alcohol and fruit

A
Deep in colour
High tannin
Med to high alcohol
Concentrated black fruit
Toasty French oak aroma
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10
Q

The adjacent Spanish DO’s of Toro and Rueda along the Duero produce predominantly red and white wines.
Which does red and which does white?

A

Red : Toro (Bull. Blood. Red)

Rueda : 5 characters like White. Not red.

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11
Q

Rias Baixas, a moderate damp and humid climate, uses what vine training method to address this?

A

The pergola.

Vines are trained high to encourage air circulation

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12
Q

Hierarchy of appellation quality in Spain

A
PGI, aka Vino de la Tierra (VdlT)
PDO, aka DOP
DO
DOCa (or DOQ in Catalunya)
VP - Vinos de Pago
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13
Q

Where the most VP classified wines from in Spain

A

La Mancha

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14
Q

La Mancha does decent wine, which sub-region does better?

That depends…

A

Valdepeñas (That depends)

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15
Q

Spanish ageing / oaking law

Joven wines… how much time and how much of that in oak?

A

None

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16
Q

Spanish red wines: Age and how much of that in oak?

Crianza wines…

A

24 months in total, 6 months in oak

17
Q

Spanish red wines: Age and how much of that in oak?

Reserva wines…

A

36 months total, 12 in oak

18
Q

Spanish red wines: Age and how much of that in oak?

Gran Reserva wines…

A

60 months age and 18 in oak

19
Q

How to remember the Spanish red age (not oak) table

Start at Crian24 (crianza)

A

Add 12 for Reserva (36)
Add Crianza and Reserva to get
60 for Gran Reserva

20
Q

How to remember the oak age table for Spanish reds.

Start at 6rianza (Crianza)…

A

Then add 6 for Reserva (12)

Add 6 again for Gran Reserva (18)

21
Q

How to remember the Spanish white ageing (not oak) table

Start at Cr1an8a (Crianza) and…

A

Add 6 for Reserva (24)

Double it for Gran Reserva (48)

22
Q

How to remember the Spanish White oak ageing table?

The same for red 6rianza (Crianza)…

A

… and it’s 6 months for all white designations

23
Q

Spanish Tempranillo

Skin, acidity

A

Thick

High

24
Q

Spanish Graciano
Added to which regions wine
Fruit, acidity, tannin?

A

Rioja

Concentrated black fruit, acidity, tannin (this will age)

25
Q

Spanish Verdejo

Colour, body, acidity, flavour

A

White

Light body, high acid, melon and peach

26
Q

Spanish Alboriño

Skin, acidity, flavours

A

Thick (good for fungus)
High acidity
Citrus and stone fruit

27
Q

The Ribera del Duero in Spain, climate…

A

Cool continental
Short hot dry summers
Very cold winters
High diurnals

28
Q

Ribera del Duero

Red, white or both?

A

Just red.

Mainly tempronillo

29
Q

Rioja is often blended. Tempranillo and which 2 other grapes?

A

Grenach (Garnacha)

Graciano

30
Q

What do Graciano and Grenache add to a Rioja?

A

Graciano - to add concentrated black fruit, acidity and tannin

Grenache - body and alcohol

31
Q

Easy drinking Rioja has brighter fruit and lower tannins… how?

A

Semi-Carbonic Maceration