Spain - Catalonia

Question 1

Catalonia Geography

Answer 1

(-) Northeastern Spain, in the foothills of the Pyrenees.

(-) Near the Mediterranean Sea and the city of Barcelona

Question 2

Climate of Priorat

Answer 2

(-) Hot and dry Mediterranean
(-) Significant diurnal shifts

Question 3

Climate of Cava

Answer 3

Moderate due to altitude (where most Cava is made)

Question 4

Physical Features in Catalonia

Answer 4

Priorat: Steep, terraced slopes.
Cava: High-altitude sites in the Pyrenees.

Question 5

Soil type of Catalonia (Priorat)

Answer 5

Priorat: Llicorella soil allows vines to dig deep for water

Question 6

Grape growing in Priorat

Answer 6

Terrain does not allow for mechanization.

Use of bush vine (Gobelet) training,
naturally low yields

Question 7

How is wine aged in Priorat

Answer 7

Use of French oak, is common

Question 8

Describe winemaking in Cava

Answer 8

Traditional Method sparkling wines. The gyropalette (a Spanish invention) is typically used instead of riddling by hand

Question 9

This region is located northeast of Tarragona, along the Catalan Coast

Answer 9

Penedes DO

Question 10

White Grape Variety Names in Catalonia

Answer 10

Xarel-lo
Parellada
Macabeo
Garnacha Blanca

Question 11

Red Grape Variety Names in Catalonia

Answer 11

Garnacha
Pinot Noir
Cariñena

Question 12

Priorat Grapes

Answer 12

Garnacha
Cariñena

Question 13

Cava grapes

Answer 13

Xarel-lo
Parellada
Macabeo
Pinot Noir

Question 14

What is the main soil type of Priorat

Answer 14

Schist soil and Llicorella

Question 15

Llicorella is a mixture of what soils

Answer 15

Quartzite and black slate

Question 16

Style of Priorat wine

Answer 16

A powerful, intense, spicy Garnacha-based blend, often aged in French oak and blended with international varieties

Question 17

Style of Cava Wine

Answer 17

Traditional method sparkling wine

Question 18

Producers of Cava

Answer 18

Gramona

Question 19

Producers of Priorat

Answer 19

Rene Barbier (Clos Mogador)
Álvaro Palacios
Clos Erasmus
Clos Martinet
Scala Dei

Question 20

Cava DO

Answer 20

(-) Traditional Method Sparkling, white, and rosado styles of wine based on native Spanish grape varieties listed above

(-) Covers all of Spain, but the vast majority of Cava is made within the Penedès DO of Catalonia

Question 21

Priorat DOCa wine styles

Answer 21

(-) Primarily still, dry reds based on Garnacha, Cariñena, and international varieties

Question 22

Cava aging requirements

Answer 22

Cava de Guarda: min 9 months on lees

Reserva: min 18 months on lees

Question 23

Catalonia DO

Answer 23

Cava
Priorat
Penedes

Question 24

Describe Priorat

Answer 24

A modern Spanish wine, not a traditional style. It made a big impact in a short period of time and is highly respected

Question 25

The significance of the Gratallops project to the style and reputation of Priorat DOCa.

Answer 25

The Gratallops project revolutionized Priorat DOCa by showcasing the region’s unique terroir and producing high-quality wines that gained global acclaim. Led by pioneers like Álvaro Palacios and René Barbier in the 1980s, it focused on small-scale, terroir-driven winemaking using old-vine Garnacha and Cariñena. This approach revived Priorat’s reputation, elevating it to one of Spain’s most prestigious wine regions. The project emphasized sustainability and individuality, setting a benchmark for quality and putting Priorat on the world wine map.

Question 26

Pairings

Answer 26

Good Pairings -

(-) Grilled meats, smoky barbecue, and aged cheeses given flavors of vanilla, spice, and smoke

(-) Tannins from oak-aging pair well with fatty cuts of beef or lamb, balancing the richness.

(-) Ripe fruit flavors (blackberries, plums) pair beautifully with rich, savory dishes like braised short ribs or duck

(-) Sweet undertones from ripeness can enhance sweet-savory combinations, such as pork with fruit glazes or mole sauces.

(-) Intensity: Bold, intense wines stand up to hearty, robust dishes like stews, roasts, and spicy cuisines.

Bad Pairings:
(-) Avoid pairing with delicate foods, as the intensity can overwhelm lighter dishes like seafood or salads

(-) Spicy foods pair poorly due to high alcohol content