WSET D3 - Spain Flashcards
What organisation was founded to guarantee the authenticity of Rioja’s wine in exports market and when?
1907.
The Rioja Wine Exporters’ Syndicate.
When has Rioja become the first Spanish wine region to establish a regulatory council and what is it ?
1926.
Consejo Regulador.
What is the contribution of Miguel Torres.
Miguel Torres of eponymous winery did study winemaking in France and, on returning to family wine business in Penedès, Catalunya early 1960s, was permitted to put his learning into practice; some French and German varieties planted, vineyards trellised, temperature-controlled stainless steel tanks installed and a winery laboratory established. Resulting wines showed what different styles were achievable in Spain and showed many others the path to follow.
What is the climate?
36-43°N, can be considered a warm country.
An extensive coastline, several significant mountain ranges and a large raised plateau (meseta), climate vary markedly over different regions:
* North west is influenced by Atlantic - maritime climate with high rainfall throughout the year. Many vineyard areas in north and north east sheltered somewhat from Atlantic by mountains and have more continental climate, though with some maritime or, to north east, Mediterranean influences.
* South and east faces directly onto Mediterranean, and vineyards in close proximity to sea have a moderated climate with warm, dry summers and mild winters.
* Meseta (600–900 m), covers a vast area over central Spain. Continental climate, with hot days and cool nights, though altitude can help moderate the heat.
What’s the country’s topography?
High plateau tilted from north-east (Pyrenees) to south-west (Andalucia), with lower ground formed by several major rivers along which many wine-growing regions are found.
How many hectares does Spain have under vine?
Spain has largest vineyard plantings with 969,000 ha under production.However, only world’s third largest producer of wine (by volume), behind Italy and France.
Spain have the largest planting, why is it not the largest producer by volume?
Nature of many Spanish vineyards, made up of bush vines planted at low density.
In La Mancha, largest DO, densities as low as 1,000 vines per hectare.
Why is low density planting favourable in many regions?
Low annual rainfall (little as 300 mm), helpful to reduce competition between vines for soil water. Although, irrigation nationally legalised in 1996, still controlled by Consejo Regulador. In some regions, it is only permitted in establishment of young vines and extreme cases of drought, while in others it may be permitted during start of growing season but not during ripening period.
In many regions, there are significant plantings old bush vines. Increasingly recognised as an asset, providing good quality fruit, hence limited desire to grub them up and replant at higher densities, even if irrigation would permit that to be done. The very low yields from such vines is another reason for low production volumes for size of vineyard area.
Many areas receive very little rain in growing season. However, can often fall in heavy storms with temperatures rising quickly afterwards, creates a risk of mildew . Spring frosts also a hazard in many areas with continental climates.
What are some regions that are not affected by Phylloxera?
Some regions with sandy soils, such as areas within Toro and Rueda, were unaffected and have some plantings of incredibly old ungrafted vines.
What is the most common pest and how is it being managed?
European grapevine moth,
Pheromone traps.
Spain remains a country of small vineyard holdings (66% being less than 0.5ha), how can this affect winemaking practices?
Despite marked advances in understanding vineyard management over last few decades, level of vineyard mechanisation still relatively limited.
What are the top varieties planted in Spain?
1.Airén
2.Tempranillo
3.Garnacha
4.Bobal
5.Macabeo
6.Monastrell
Describe Airén.
Mainly planted in Castilla-La Mancha and, although it makes inexpensive neutral whites for early consumption, much is distilled into Brandy de Jerez.
Describe Tempranillo.
Although can be used to make inexpensive, fruity reds, is also a leading component in some Spain’s most prestigious wines (most particularly from Rioja, Ribera del Duero and Toro). Its dominance is relatively recent and thought to be associated with growth of Spanish wine in international markets and consumers’ association of Tempranillo with Rioja, widely considered to be Spain’s leading wine region.
M to high yields, depending on site, surely helped its popularity with growers (quality focused growers and producers tend to limit its yields to produce concentrated, structured wines).
Early ripening, produces its finest wines in warm climates where there is some cooling influence, such as altitude or cool winds.
Describe Bobal.
A black variety mainly grown near east coast Spain producing red and rosé wines.
Describe Garnacha Tinta.
Both red and rosé predominantly in central north and north east including autonomous communities of Rioja, Navarra, Catalunya and Aragon.
Describe Macabeo.
Mainly planted in Catalunya where it is used for both still wines, usually early consumption, and in Cava. It is also main white variety in Rioja (Viura) and, although it makes number of inexpensive neutral wines, is also a leading component in many premium-priced wines that fermented and matured in oak.
Describe Monastrell.
(Mourvèdre in The Rhône Valley)
Produces reds predominantly in regions around Valencia and Murcia. Well suited to warm Mediterranean climate in these regions as is late ripening and needs heat in late growing season to become fully ripe.
What the general winemaking like in Spain?
Youthful, fruity style made protectively, often in stainless steel, temperature control and use of inert gases, cultured yeasts, fining and/or filtration. Some may undergo carbonic or semi-carbonic maceration.
Temperature-controlled, stainless steel fermentation also common for premium red and whites. Some choose to use concrete tanks or eggs, and, less commonly but on increase, amphorae, both for fermentation and storage.
Oak maturation common for reds, especially mid-priced and above.
Whites that are not matured in oak may stored on lees after fermentation to enhance texture.
What’s the national ageing legislation for wines in Spain?
Reds: min. aging time. min. time in barrel.
Crianza : 24 6
Reserva : 36 12
Gran Reserva : 60 18
Rosé and white :
Crianza : 18 6
Reserva : 24 6
Gran Reserva : 48 6
legislation for individual DOs may be stricter, but they cannot specify lower min ageing requirements. National legislation also specifies oak vessels must be max capacity 330 L.
What is the argument about this ageing legislation for Spanish wine?
It has been variously criticised both for being too prescriptiv also not prescriptive enough.
1. It automatically suggests a hierarchy of excellence, setting an expectation that Gran Reserva will be highest quality wine and hence highest quality wines will be those aged for longest periods in oak and bottle. It is not necessarily appropriate for all styles.
2. No quality requirements specified, age or origin of oak not specified and only min ageing requirement given (many age for far longer than minimum). Provides very little indication of style, quality or value for consumer.
Some producers don’t use these terms wine labels. Areas ageing categories are more common (e.g. Rioja, Ribera del Duero) and where they are not (e.g. Bierzo, Priorat).
Term roble (oak) increasingly used, mainly for reds, that matured in oak for an unspecified duration, usually less than Crianza.
Term joven may also used to denote wines that released young, often with no or minimal oak ageing.
What type of oak is commonly used in Spain?
Many regions traditionally use American oak, originally due to strong trading relationships with America and relatively cheap compared to French oak. Still widely found but use of French oak grown, and is particularly prevalent in DOs such as Penedès, Priorat and Ribera del Duero. Generally, winemakers will choose to use one or the other, or to use a blend.
What’s Rosé like in Spain ?
Much is inexpensive and sold in bulk. Recent years, Number of very good rosés at mid to premium price points. Better understanding of vineyard management and harvesting times, improvements in winemaking and focus on market trends led to move away from high alcohol, over-ripe, jammy flavours.
Classically, Spanish rosés deep in colour. Number of pale rosés, made in style of Provence, increased recent years in line with consumer preferences, but still many producers continue to make deeper coloured, fruity rosés (longer skin contact).
Spanish rosés fermented in stainless steel and bottled soon after, although most expensive wines may fermented and matured in oak or stored on their lees to enhance texture and complexity.
Some make rosé in a traditional style, most notably Bodegas López de Heredia, typically from mixture of black and white grapes (mainly black) that macerated (sometimes beyond beginning of fermentation), pressed then fermented together. Often, these are matured in oak vessels, sometimes for long time, leads to a reduction in fruit flavours but greater texture and complexity from secondary and tertiary.
What’s DO and DOCa/DOCQ?
Denominación de Origen (DO) is Spanish term for PDO. 70 DOs in Spain (majority vineyard plantings).
Rioja and Priorat are only two have status of Denominación de Origen Calificada (DOCa) / Denominació d’Origen Qualificada (DOQ).
To apply to be a DOCa/DOQ:
1. DO must established min 10 years.
2. All wines must bottled at producer’s own property.
3. Denomination must have various quality regulations in place including tasting assessment by an external panel and a process to audit these extra restrictions and regulations.
What’s VP?
Vino de Pago (VP) applies to small number of single estates with high reputations. Majority are in Castilla-La Mancha, others in Navarra, Valencia and Aragon.
Approved estates may only use own grapes, vinified and matured on their estate. These are also within PDO category. They should not be confused with Grandes Pagos de España, an association of prestigious estates which only some qualified to label their wines as Vino de Pago.
What’s VT?
Vino de la Tierra (VT) commonly used for PGI. Around 40 VTs in Spain, largest being Castilla.
What’s Vino?
Used for wines without a geographical indication.
What’s the most important producer type ?
Co-operatives, although negociants also common.
Name some largest wine business in Spain.
J. García Carrión
Félix Solís Avantis
Pernod Richard Groupe
Miguel Torres SA
Bodegas Martín Códax SA
Many have wineries within several regions.
How is the exporting market for Spanish wine?
World’s largest exporter (volume). However average price per litre is lowest of major exporting country (reflects large proportion inexpensive wines).
World’s largest exporter of wine in bulk and, with some value within supply chain consequently going to foreign bottler than remaining with Spanish producer.
Relatively speaking, Spain produces only handful of super-premium wines and generally most expensive wines from a region’s leading producers sell at lower prices than those from France and Italy.
Unlike those two countries, Spain has not become fashionable on investment market despite quality of top wines.
What are the main export markets?
France, Germany, UK, USA, China.
What is the promotional body for the entire country?
Foods and Wines from Spain.
Aims to increase awareness of diversity and quality of Spanish products (food and wine) through information, education and promotional activities.
Individual DOs and VTs have own Consejos Reguladores also play a role in marketing their region’s wines.
Summarise the business structure and history of Rías Baixas DO.
Largest DO in Galicia. Co-operatives dominant (Bodegas Martín Códax, largest producer).
After phylloxera, much vineyard land replanted with hybrid varieties and high- yielding Palomino vines, and many vineyards were tiny plots of land whose owners would sell on their grapes to local producers; small-scale grape growing continues across region today.
However, 1970s & 1980s, incentives to grow indigenous varieties and modernize winery equipment led to significant improvements in quality of wines. Able to provide quality wines, in desirable style (fresh and fruity) and at affordable price point, Wines quickly became popular, firstly in Spain latterly within export markets.
What’s the climate like in Rías Baixas DO?
Maritime climate. Atlantic moderates temperatures, giving warm summers and mild winters. Annual rainfall is high (1,700 mm), falls throughout the year. This means fungal diseases and rain just prior to harvest are key hazards can lead to significant vintage variation.
Fortunately, soils (sand over granite bedrock) are free draining.
What are the grape varieties used here?
95% from Albariño. Usually made as a single varietal wine. Other grape varieties permitted (sometimes blended), include Loureira (early ripening, M (+) acidity, aromatic citrus, pear, floral and herbal notes), Treixadura (mid-ripening, low acidity, apple and peach flavours) and Caiño Blanco (late ripening, high acidity, citrus flavours).
Small volumes local black grapes: Sousón (Vinhão in Vinho Verde), Caiño Tinto (1% production).
Describe Albariño.
Well suited to damp climate, thick skins (less prone to damage from rot).
Early to mid-ripening, with a warming climate and improved viticultural understanding and practices, can become fully ripe in most years.
High in acidity, with M (–) or M body, M alcohol and aromas and flavours of lemon, grapefruit and peach, sometimes a floral note.
What are the sub zones in Rías Baixas DO?
- Val do Salnés - oldest subzone with greatest plantings and concentration of wineries. Directly on coast (coolest and wettest), wines generally with highest acidity.
- O Rosal - lies along River Miño as it reaches ocean. Position on border of Portugal (and Vinho Verde), wines often blends of Albariño, Loureira, Treixadura and Caiño Blanco. With south-facing sites on north bank of river, Warmer than Val do Salnés. Wines slightly lower acidity with primary flavours depending on blend of grapes.
- Condado do Tea - inland from O Rosal (even warmer), produce riper wines with more peach and slightly lower acidity (easy to drink when young).
- Ribeira do Ulla - newest subzone, tends to produce inexpensive and mid-priced wines
- Soutomaior - smallest subzone.
In general term, What are the white wine like in Rías Baixas?
High acidity, M (–) or M body, M alcohol and aromas and flavours of peach, melon and lemon. Good to very good, with some outstanding examples, mid-priced to premium.
Producers known for their quality include Pazo de Senorans and Palacio de Fefiñanes.
What is the training and trellising system used here?
Pergola (here called parral) remains a popular trellising system, often using granite stone supports in humid atmosphere.
Allow growth of other agricultural crops underneath and also promotes air circulation under canopy, reducing likelihood of fungal diseases.
Many bigger growers now use VSP trellising, which allows for mechanisation.
What is winemaking like in Rías Baixas?
Generally protective to retain fresh fruit.
White grapes may macerated for a few hours to enhance intensity of flavours provide greater texture.
Cool fermentation in stainless steel typical and some may encourage at least partial malo in cool years to reduce malic acidity rather than introduce overtly buttery notes.
More expensive examples often stored on lees (sobre lias) for 1-2 yrs, but some stored for longer. Usually, lees not stirred (or occasionally), which could introduce oxygen, effect is mainly to body and texture although some light creaminess may be evident.
A few ferment most expensive wines in oak, may vary from entirely large, old oak purely giving texture, to a proportion of new oak, giving toasty, vanilla notes.
Which are the biggest export markets?
USA, UK.
Summarise autonomous community of Galicia.
North west Spain. Proximity to Atlantic mean many regions experience cool and wet weather to a greater or lesser extent.
Summaris Ribeiro DO.
Just east of southern Rías Baixas.
Maritime climate with temperate conditions and high rainfall.
Mainly white wines; Treixadura most planted and either as single variety or lead component in white blend with other Galician varieties. It’s usual for producers to ferment or mature most expensive wines in oak.
Summarise Ribeira Sacra DO.
Further inland, follows valley of River Miño northwards and of River Sil eastwards from their confluence.
Mainly continental, can be maritime influences depends on sites. Many situated on very precipitous and deep valley sides at various altitudes and aspects.
Stony slopes provide good drainage and conduct heat during the day but make viticulture extremely labour intensive.
Most important black grape is Mencía. Tend to show red cherry and raspberry fruit, M body and tannins, and M (+) acidity. Majority mid-priced and made in fresh, early drinking style.
Summarise Valdeorras DO.
Further up River Sil.
Continental climate, plentiful rain (700–1,000 mm).
Altitudes of 300 m.
Despite renowned for slate mining, region’s vineyards are planted on diverse range of soils. Valdeorras has gained a reputation of good and very good quality Godello, wines showing citrus and stone fruit, sometimes a herbal or wet stone character, generally M (+) acidity. Premium versions often fermented and/or matured in oak to lend texture and a toasty, spicy complexity.
Mencía is most important black variety here .
Summarise Monterrei DO.
On border of Portugal. Being inland and sheltered from ocean influence by Sierra de Larouca mountains, continental climate with hot summers and relatively low rainfall.
Most inexpensive wine sold in bulk, but starting to make some good quality Mencía, usually in a riper style than Ribeira Sacra, and some fruity Godello.
Summarise the autonomous community of Castilla y León.
Covers vast area in north Spain.
Made up of a high-altitude plateau (northern part of meseta) with mountains to north and south. Many regions have continental climates, though with some maritime influences towards west.
Within its boundaries is number of internationally recognised DOs as well as large Castilla y León VT.
Summarise the wine styles development of Bierzo DO.
Until recently made rather rustic wines.
Arrival of Alvaro Palacios and his nephew Ricardo Pérez in late 1990s, attracted by slate slopes (similar to vineyards that had made their reputations in Priorat), first demonstrated to international market that Bierzo could make high quality wines and gave Bierzo winemakers and growers confidence to strive for quality and higher prices.
What’s the climate like in Bierzo?
NW Castilla y León. Further inland, it has warmer summers, cooler winters and lower but still adequate rainfall. It has mountains or hills on 3 sides but opens to west, allowing some maritime influence. Some years can be cool and rainy whereas others can be warm and dry (vintage variation).
What’s the topography like in Bierzo DO?
Best vineyards are on hillside slopes (500– 850m) that have good drainage, together with shallow, poor slate soils, limits vigour. Altitude is a cooling influence, and large diurnal range, helps slow sugar accumulation and retain acidity while flavours and tannins develop.
Steepness of slopes and age of some vineyards means bush vines most common.
Significant proportion old vines, around 80% over 60 years old, poor soils, average yields low and overall costs are high.
What is the key variety ? what’s the characteristics and regulations for it ?
Mencía is key black grape (75%) with some Godello and other white Galician varieties.
Mencía: early to mid-ripening and can lose its characteristic M (+) or high acidity and quickly accumulate sugar (high alcohol wines if picked too late). Wines can be light bodied, fruity with M tannins, to more concentrated examples with fuller bodies and higher tannins.
Mencía must contribute min 70% to any red blend, with Alicante Bouschet (red-fleshed, giving deep colour, red and black berry fruit, also grown in Castilla La Mancha and Galicia) making up difference, but only 2% plantings in Bierzo and so many wines made from 100% Mencía.
What styles of wine are found in different topographic areas?
Flat plain in middle and lower slopes of mountains have fertile silty loam soils, tend to be source of inexpensive or mid-priced wines grown at relatively high yields. Often M (–) in body and tannins with flavours of red fruits (raspberry and cherry). For early consumption sometimes by carbonic or semi-carbonic maceration. Usually not matured in oak. Good quality and mid-priced.
Wines from slopes tend to show more concentration, with M to M (+) body and tannins, higher alcohol and ripe red cherry and plum fruit, sometimes floral or herbal note. Often matured in oak contributing
spicy character, care has to be taken not to mask Mencía’s more delicate aromas.
Very good to outstanding and mid-priced to premium, some super-premium examples. Significant producers - Descendientes de J. Palacios and Raul Perez.
In 2017, the Consejo Regulador recognized new classifications within DO Bierzo, What is it like?
Based on specific geographic characteristics, used to designate wines sourced exclusively from villages and vineyards of particular note, with significant restrictions on yields. Similar to classifications recently introduced in DOQ Priorat.
What’s the climate in Toro DO?
West Castilla y León, River Duero (River Douro in Portugal) running through.
Continental climate with hot summers and cold winters, combined with altitude (620–750m), means large diurnal range, with cool nights help maintain acidity. However, without any moderating influences, spring frosts can be problem.
What is the main grape used here?
Tinta de Toro (form of Tempranillo adapted to local climate, by others: autochthonous variety of Toro). Due to intensity of sun, Tinta de Toro thought to have thicker skins than Tempranillo elsewhere in Spain, greater colour and higher tannin. Reds must be min 75% Tinta de Toro, remainder being Garnacha.
Rosé (from either Tinta de Toro or Garnacha) and white wines (from Malvasía or Verdejo) also made.
What is grape growing like in Toro DO?
Rainfall is low & irrigation not permitted from June until after harvest.
To manage limited water, low density with a low number of bunches per vine (maximum density is a low 2,700 per hectare).
Bush vines make up vast majority. Sandy soils in region mean phylloxera not a problem and many vines ungrafted. Around 1/5 vines over 50 years old and number of vines over 100 years old.
What’s the wine like in Toro DO?
Warm growing season, intense sun and low yields all contribute to wines deep in colour, full-bodied, often high alcohol, high tannins and ripe blackberry and blueberry, but cool nights help deliver M (+) or even high acidity.
Cooler sites providing slower ripening can be found at higher-altitude west of region and by choosing north-facing aspects.
Consejo permits a max alcohol of 15% abv for reds, and lower for whites and rosés.
What’s the winemaking like in Toro DO?
Inexpensive and mid-priced may undergone carbonic maceration. Acceptable to good quality. Premium and super-premium can be of very good or outstanding, matured in oak; concentration able to balance flavours of high proportions new oak.
Both American or French oak (or mixture) used. Producers known for quality -Teso La Monja and Numanthia.
Summarise the history of Ribera Del Duero Do.
First winery established was Vega Sicilia in late 19th century, still considered to produce some highest quality wine in the region.
Until 1990s, very few wineries. The winery sparked change was Alejandro Fernandez’s Pesquera. After these wines started to win international acclaim in 1980s, many producers (used to sending their grapes to local co-operatives), were inspired to make wines and bottle under their own labels. relative proximity of Madrid meant it soon became popular amongst Spanish fine-wine drinkers and in other regions, particularly Catalunya and Rioja.
Many relatively newly founded wineries still finding their feet and, with such a rapid expansion of vineyard area, there is potential danger that overall quality could be diluted.
What’s the climate in Ribera del Duero?
Upper valley River Duero. Similar climate to Toro and Rueda to its west, though summers slightly hotter, winters colder and vineyards can be even higher in altitude (750–1,000 m). Frosts are a problem (both spring and autumn), limiting time grapes can be left on vine and causing serious loss of yield some years; heaters, vine spraying with water, occasionally, helicopters are used.
Rainfall relatively low (400–600 mm), irrigation can be used at certain times (not during ripening period).
What’s the topography in Ribera del Duero?
As in Toro, range of altitudes and aspects, with eastern side higher and cooler. As many producers grow only, or predominantly, Tempranillo (here Tinto Fino or Tinta del País), use of different sites with slight changes in climate or aspect can be useful in gaining balance, complexity and ensuring consistent yields (eg: flat sites and north-facing sites most at risk of frost).
How’s the vineyard management like in Ribera del Duero?
Around half vineyards planted bush vines, around 1/4 over 50 years old, number of vines over 100 years old.
Newer vineyards often planted on trellises (quicker to establish).
Vast majority growers have plots of under 1 ha.
