In the Intensive
Sommelier Training at the International Culinary Study Center in California,
where I studied under four Master Sommeliers (MS), we covered all of Spain in 9
hours over a 3-day period.[1]
After graduating the 17-week 200-hour course, and passing the Certified
Sommelier exams two weeks later, I knew the first wine region in the world I
wanted to study Italy more in depth followed by France and then Spain. Not only
did I want to further study these and other wine regions, I also needed to maintain what I had studied in
my long-term memory. It is one thing to cram for an exam it is quite another to
be able to recall what you studied several weeks, months or even years later.
How many of the people who passed the Certified Sommelier
exams, who are not continuing to study, could still pass it today?
I then did a 6-month
self-study in which I bought wines from all 20 regions of Italy and wrote
extensive notes. Then for a more in-depth study of France I went through the French
Wine Society’s French Wine Scholar program at the San Francisco Wine School
where I studied under David Glancy MS and Catherine Fallis MS. I wrote and
posted extensive notes for each region of France and passed the French Wine
Scholar exam on June 2, 2015. The exam is NOT
easy and there is only about a 60% passing rate. In fact, I didn’t pass it on
my first attempt, which was mostly due to poor time management and having my
studies divided between preparing for FWS and WSET Diploma exams.
In this study
I’ll be focusing on the wines of Spain and the primary texts books used in these
notes are:
John
Radford, The New Spain: A Complete Guide
to Spanish Wine (Mitchell Beazley; 2nd edition, 2006)
Ana
Fabiano, The Wine Region of Rioja (Sterling
Epicure, 2012)
Jesus
Barquin, Luis Gutierrez, Victor de La Serna, The Finest Wines of Rioja (Aurum Press, 2011)
Oz
Clarke, Encyclopedia of Grapes (Harcourt Books, 2001)
Karen MacNeil, The Wine Bible (Workman
Publishing, 2001)
Jancis Robinson, The Oxford
Companion to Wine (3rd Edition, Oxford University Press, 2006)
Hugh Johnson, Jancis Robinson, The
World Atlas of Wine (7th Edition, Octopus Publishing,
2013)
Tom Stevenson, The Sotheby Wine
Encyclopedia (5th Edition, Sands Publishing, 2011)
Study of Spain Outline
1. Spain Unit 1 -
Introduction to the Wines of Spain: History and Classifications
2. Spain Unit 2 -
Green Spain: Galicia and Basque Country
3. Spain Unit 3 -
Castilla y León
4. Spain Unit 4 –
North-Central Spain
5. Spain Unit 5 -
Catalonia (Catalunya) and the Balearics
6. Spain Unit 6 – The Levante
7. Spain Unit 7 – The Meseta
8. Spain Unit 8 – Andalucia and Jerez
9. Spain Unit 9 – The Canary Islands
9. Spain Unit 9 – The Canary Islands
The Geography of Spain
Spain covers the entire Iberian Peninsula except
for the southwestern corner which is covered by Portugal. The southern latitude
of Spain creates warm conditions that are moderated in the west and in the
north by the Atlantic Ocean. The Mediterranean Sea warms the climate to the
east and south. Overall, Spain is quite arid with very little rainfall with the
exception of a few coastal regions. Northern Spain is dominated by mountain
ranges and river valleys that create microclimates. At the center of Spain is
an enormous plateau that covers half of the country’s landmass known as the Meseta Central. This entire region is
hot and dry and it is sparsely planted.
The History of Spanish Wine
The ancient wine
history of many European countries such as France and Italy begins with the
Greeks and then is further developed the Romans. However, in Spain the earliest
makers of wine were the Phoenicians, who founded the city of Gadir (modern
Cádiz) on the coast of southern Spain around 1100 BC and planted vines in
Andalucía.[2]
From there the Phoenician sea-merchants transported grapes from the Middle East
to North Africa, the Mediterranean islands and the Iberian Peninsula. Winemaking
in Spain was furthered under the occupation of the Romans who improved on the
fragile, large amphorae in used for storage and transportation of wine.
Then came the
occupation of the Moors who were Muslims. Because Islam forbids the consumption
of alcoholic beverages the sale of wine in Spain was declared was illegal, but the
Moors were somewhat indifferent so consumption of wine was often tolerated. During
this time Spanish wine became renowned for its power and was often exported and
used as a blending component in Italian and French wines.
In 1492, the
Moors were expelled from Spain and Christopher Columbus with other the Spanish
explorers developed wine trade in the Spanish colonies of new world as well as
in the West Indies. Because of the environment of the ships the wines were often
made intentionally, or developed into, a rancio style of wine. As a
result Sherry wines became increasingly popular with the English market from
the end of the 15th century even though the relationship between
Spain and England deteriorated after English defeat of the Spanish Armada in
1588.
In 17th century
Spanish law barred the colonies from producing their own wine, which protected
Spanish exports such as Málaga and Sherry. As a result of law rather than a
competition of quality, few of Spain’s table wines could compete with quality
of France and Italy.
During the mid-19th
century oidium and phylloxera plagued France so Bordeaux began looking to Spain
for a new supply of wine. During this time Spanish winemakers also began
looking to France for innovation on how to improve their own style of
winemaking and yet put their own stylistic twist. During this time the
Bordeaux-trained Marqués de Riscal and Marqués de Murrieta returned to Rioja and
brought with them grape varieties and winemaking techniques such as barrique
aging (barricas) and estate bottling in their newly constructed bodegas.
But, in the adaptation of French style of winemaking in Rioja Spanish
winemakers used American oak (Quercus alba) barrels, rather than French
wine barrels, which they acquired during their transatlantic colonial trade. During
this time many Rioja’s traditionalist bodegas
were founded including López de Heredia, Compañía
Vinícola del Norte de España
(CVNE), La Rioja Alta, and Berceo as well as San Sadurní d’Anoia which produced
Cava (originally called champaña), the Spanish traditional method
sparkling wine.
At the turn of
the 20th century the phylloxera plague came to Spain. Yet, in the
1930s Spain focused on quality with the establishment of the Spanish regulatory
board (Consejos Reguladores) for Rioja, Jerez, and Málaga.
While much of
Europe became more democratic following World War II, Spain underwent a bloody
civil war in the 1930s and came under the dominion of the general
and dictator Francisco Franco (1892-1975) who ruled over Spain from 1939 until
his death. He rose to power with the help of Nazi Germany and Fascist Italy
when his Nationalist forces overthrew the democratically elected Second
Republic, adopting the title of “El Caudillo” (The Leader).[3] He
persecuted political opponents, repressed the culture and language of Spain’s
Basque and Catalan regions, censured the media and under his rule winemakers were hindered
and Spanish wine suffered as bodegas were forced to emphasize quantity over
quality. Yet, several advances were made such as when Miguel Torres brought
stainless steel and temperature-controlled fermentations to Catalonia in the
1960s and in 1970 the Denominación de
Origen (DO) regulations were established. When Francisco
Franco died in 1975 Spanish winemakers experienced a new freedom.
Subsequently new
winegrowing regions were developed in the latter half of the 20th century
with a new generation of innovative winemakers that incorporated a blend of mix
of traditional and modern winemaking techniques, thus developing both “old
world” and “new world” wine styles in Spain.[4]
Spanish Grape Varieties
White Grape Varieties
|
Description
|
Airén
|
Also known as Aidén, Lairén, Burra Blanca, Burrablanca, Manchega,
Valdepeñera or Valdepeñas, Forcallet Forcayat and Valdepenas. This native
drought-resistant grape is planted throughout central Spain, particularly La
Mancha and Valdepenas wine regions and it represents about 30% of all grapes
grown in the country. The vine's high yields and low maintenance requirements
took precedence over the quality of the wine it made, so Airen has
traditionally been used by Spain's brandy industry, and to produce oxidative,
high-alcohol white wines. It was also blended with Cencibel (Tempranillo) to
produce lighter-bodied red wines. In the Canary Islands, Airen goes by the
name Burra Blanca (“white donkey”), and is used mainly as a blending
ingredient to produce dry white wines, alongside Malvasia, Breval and Listan
Blanco (aka Palomino).[5]
|
Albariño
|
It is primarily grown
in Galicia (northwest Spain), Monção and Melgaço (northwest Portugal) where it is known as Alvarinho and sometimes as Cainho Branco. It is also used in
the Rías Baixas DO, especially in the town of Cambados and in Barbanza e Iria
It is believed to have been brought to Iberia by Cluny monks in the 12th
century. Its name “Alba-Riño” which means “the white (wine) from
the Rhine”. It was once believed to be a Riesling clone or a close relative
of the French grape Petit Manseng.[6]
It is not related to nor should it be confused with the Alvarinho Liláz grape
of Madeira.
|
Albillo
|
Also
known as Albillo de Toro,
Albillo Real, Blanca del Pais and Pardina. At a young age Albillo has a
distinct golden-yellow hue. It is a fairly neutral white grape
with a light perfume aroma. This
grape is heavy with glycerin and usually exhibits touches of residual sugar
and expressive notes of tropical fruits. It is often blended with Muscat à
Petits Grains in Spanish versions of Moscatel or used as a blending grape
with Garnache to lighten red wines. It is planted primarily in
the Ribera del Duero region, and also in Vinos
de Madrid DO, Ávila and Galicia. It is sometimes added to the red
wines of the Ribera del Duero for added aromatics.[7]
|
Alcañón
|
Also known as Viura,
Macabeo or Macabeu. It
is widely grown in Rioja, the Cava producing areas south of Barcelona, and
the Languedoc-Roussillon region of France. It is mostly used to produce
mildly acidic and young white wines or for blending with other white and red
varieties. It is the primary grape of white Rioja and is sometimes blended in
small amounts with Tempranillo and red Garnacha, both in un-oaked and oaked
versions. It was introduced in Rioja after the phylloxera epidemic, where it
largely replaced Malvasia and Garnacha Blanca, partially because of the
ability of its wines to better withstand oxidation. It is also used in Reserva
and Gran Reserva white Rioja subjected to extended ageing that can span
decades, resulting in a highly distinctive and aromatic wine.[8]
|
Godello
|
Pronounced “go-DAY-oh”, it is also known as Agodello,
Berdello, Godelho, Ojo de Gallo and Trincadente. It is part of the Verdelho
family of grape varieties. The best are from Galicia’s Valdeorras and
Monterrei DOs and Castilla y León’s Bierzo DO, although quality offerings can
also be found in Galicia’s Ribeira Sacra and Ribeiro DOs. Godello-based wines
have the big fruit and acidity of albariño (peaches, citrus, apple), but with
a bit more body and slightly higher alcohol.
|
Looureira
|
Cultivated primarily in Galicia and in Portuguese wine
region of Minho where it is known as “Loureiro”
and used in Vinho Verde. It is an aromatic variety and typically wines made
from the grape are richer than Albariño with attractive peachy fruit. It is
made either as a varietal wine or in a blend with Treixadura.[9]
|
Malvasia
|
A family of grape varieties grown historically in the
Mediterranean region, Balearic islands, Canary Islands and the island of
Madeira where it is known as “Malmsey.” Scholars believe it is likely the
wine given highest accolades by the world’s first authority, Pliny the Elder,
who coined the phrase “Vino Veritas” (“In wine there is truth”).
|
Merseguera
|
A little-known white wine grape variety grown along the
southeastern coast of Spain, primarily in the Alicante, Jumilla and Valencia
regions. It lacks varietal character but it has
high levels of acidity and polyphenols and is very tolerant of warm,
dry climates. It is best used in blends.[10]
|
Moscatel
|
A member of the
Muscat family of grapes, it is a particularly aromatic grape
variety, with citrus, flowery, ‘grapey’ flavors. It ripens to high sugar
levels and is ideal for making sweet, fortified wines. It is grown in Spain
as well as two regions of Portugal that are famous for sweet, fortified
Moscatel: the Douro and the Peninsula of Setúbal. In Spain the wine is
produced in a similar way as Pedro Ximénez, with the grape variety being at
least 85% Moscatel de Alejandria. The musts can hardly ferment and
fermentation is stopped by fortification really soon anyway. The Moscatel
Pasas or Moscatel de Pasas is made from grapes that were dried
in the sun for up to three weeks. These raisin wines have a
sweeter, darker profile.
|
Palomino
|
In France the grape is known as
Listán, and in South Africa it is known as Fransdruif. It is home to Andalucia,
southwestern Spain, and is categorized in the three sub-varieties: Palomino Fino, Palomino Basto, and Palomino de Jerez. The grape widely
grown in Spain and South Africa, and best known for its use in the
manufacture of sherry.
|
Parellada
|
Also known as Martorella, Montonec, Montonech, Montonega,
Montoneo, Montonero, and Montonet. The grape originates from the Catalan
origin specially grown in Catalonia. Along with Macabeu and Xarel·lo, it is
one of the three traditional varieties used to make Cava in which it adds
aromas of blossom and green apple to the wine.[11]
|
Pedro Ximénez
|
Also known as Pedro
Jimenez, Perrum, Don Bueno or
simply referred to as “PX”. It is best known for its role in the
sweet sherries of Jerez. It has very low acidity so it does not produce
quality table wines.
|
Verdejo
|
The grape originated in North Africa and was spread to
Rueda in about the 11th Century, possibly by Mozarabs. It is now
best known in the Rueda region of Spain. The grape is easily prone to
oxidization so it was originally used to make a strongly oxidized,
Sherry-like wine. Now, due to modern wine making techniques such as night-time
harvesting, cool fermentation and the use of an inert gas blanketing have led
to the delicate and youthful aromatic freshness of the wines being preserved.
It is often blended with
Sauvignon Blanc to add body and richness to Sauvignon's aromatic lift. Its
finest manifestation is Rueda
Superior, which must contain a minimum of 85% Verdejo. Typically
Verdejo dominated wines are crisp with soft, creamy, nutty overtones, and
sometimes accompanied by notes of honey. Arguably Spain's finest white grape
variety.[12]
|
Xarel-lo
|
Also known as Cartoixa, Cartuja, Cartuxa, Moll, Pansa,
Pansa Blanca, Pansal, Pansalat, Pansalet, Pansar, Pensal, Prensa Branco,
Vinate, and Vinyater. It is primarily grown in Catalonia. Along with Macabeu
and Parellada, is one of the three traditional varieties used to make Cava.[13]
|
Red Grape Varieties
|
Description
|
Bobal
|
The grape is native to the Utiel-Requena DO in Valencia where
it represents about 90% of all vines grown, and is also present in
significant quantities in Valencia, Cuenca and Albacete. The name derives
from the Latin bovale, in reference to the shape of a bull’s head. It is the third most planted variety in
Spain with 90,000 ha (8%), coming behind Airén 305,000 ha (27%) and
Tempranillo 190,000 (17%). At its best, Bobal makes wines known for their
dark color, chewy tannins and spicy dark fruit notes with a juicy acidity. It
is also widely used for making rosé. [14]
|
Cariñena
(Mazuelo)
|
Also known as Carignan Noir, Carignane, Carignano,
Mazuelo, Gragnano, Pinot Evara, and Samso. The grape is native to Aragon in
northern Spain (specifically the town of Cariñena). It
is found in wines along the Mediterranean coast and in France's
Languedoc-Roussillon region. It grows best in warm, dry climates and it
produces wine with black fruits, pepper, licorice, spice and savory accents
with deep color, high tannins, and acidity.
|
Garnacha
Tinta
|
Also known as Garnatxa
(Spain), Madrid
region as Tinto Aragonés (Madrid), Grenache
(France) and Guarnaccia (Italy). It is a late ripening
variety so it needs hot, dry conditions to achieve full maturity. It is
generally spicy, berry-flavored (raspberry and strawberry) with a subtle,
white pepper spice notes. Structurally, it tends to be soft on the palate due
to low tannin and acidity yet with a relatively high alcohol content. As
Grenache ages the wines tend to take on more leather and tar flavors. Grenache
wines are highly prone to oxidation with even young examples having the
potential to show browning (or “bricking”) coloration that can be noticed
around the rim when evaluating the wine at an angle in the glass.[15]
It is commonly blended with Carignan and Tempranillo or outside of Spain with
Syrah and Mourvèdre.
It is also used in the pale colored rosados of Rioja.
|
Graciano
|
Also known as Bastardo Nero, Morrastel (France), and
Graciana (Argentina) it is grown primarily in Rioja DO (395 ha, 0.7%) where
produces low yields and is a key component of Gran Reservas in Rioja and
Navarra, contributing structure and aging potential.[16]
It produces wines with intense black fruits, red cherries and red plums and
can be very long lived.
|
Juan
García
|
Also known as Mouratón, Negreda, Negreda preta, Negrera,
Nepada and Tinta Negreda. It is a minor red grape variety that is native to
the Arribes (Fermoselle) region, near the Portuguese border. It is found
throughout in Central Spain, and in the provinces of Zamora and Salamanca and
in the autonomous region of Galicia. It tends to produce wines that are
bright purple with light- to medium-body and strongly aromatics.
|
Listán Negro
|
A black skinned variety of
Palomino it is also known as Listán Prieto. It is widely planted
in the Canary Islands, particularly on the island of Tenerife, in the Tacoronte-Acentejo
DO, Valle de la Orotava DO, Ycoden-Daute-Isora DO and Valle de Güímar DO. In
the USA it is known as the Mission Grape.[17]
|
Manto
Negro
|
Grown in the Balearic islands where it used in wines
produced under the Binissalem-Mallorca DO and Plà i Llevant DO as well as the
Illes Balears appellations. Most of it is planted on the island of Majorca
with 320 hectares (790 acres) making it the most widely planted grape variety
on the island accounting for over 20% of the total vineyard land in
production. It tends to produce lightly colored, soft, light bodied red wines
that are often high in alcohol. [18]
|
Mencía
|
Also known as Jaen, Fernao Pires Tinta, Giao, Loureiro
Tinto, Mencin, Negra, Negro, Mencia Roble, Tinto Mencia and Tinto Mollar. The
grape is primarily found in the Bierzo, Ribeira Sacra and Valdeorras regions.
The grape produces light, pale, relatively fragrant red wines for early
consumption.[19]
|
Monastrell
|
Also known as Mataró
and Mourvèdre (France), it is grown in the Valencia DO and Jumilla DO.
It tends to produce wines with aromas of red fruits, with wild game and/or
earthy notes that are tannic wines that are high in alcohol. Young wines can
come across as faulted due to the reductive, sulfur notes and “barnyard” aromas
that mellow with age.
|
Moristel
|
Also known as Concejón, Juán Ibáñez, Miguel de Arcos and
Miguel d'Arco. It is mainly found in the autonomous region of Aragon and is
one of the authorized varieties of the Somontano DO. It has medium-sized,
compact bunches with medium-sized, cylindrical-shaped berries with a blue
hue. It is commonly used as a blending grape to add body and color to wines,
particularly with Parraleta (another black grape native to Somontano) and
more recently with Garnacha, Tempranillo and Syrah.
|
Negramoll
|
|
Tempranillo
|
Also known as
Cencibel, Ull de Llebre,
and Tinta del Pais. The name is the derived from the Spanish word temprano
(“early”). It is native to northern Spain and is widely cultivated in Rioja
and as far south as La Mancha. It is an early ripening variety that tends to
thrive in chalky vineyard soils found in the Ribera del Duero DO. Table wines
tend to be ruby red in color, with aromas and flavors strawberries, plum,
tobacco, vanilla, leather and herbs. In Portugal, it is known as Tinto Roriz and Aragonez and is used to make
fortified Port wines.[22]
|
Spanish Wine Classification
System
The regulatory body which oversees the nation’s wine
industry is called Instituto Nacional de
Denominaciones de Origen (INDO). Spain’s system of wine laws are known as
the Denominación de Origen (DO) laws and they are
based on the French AOC laws and is similar to the Italian DOC classification
system. There are five designated categories solely for wine, which are as
follows:
Classification
|
Description
|
Denominación de Origen Calificada
(DOC)
|
Abbreviated as “DOCa” or “DOQ” in Catalan, this is the
strictest and highest quality classification regulating only select
appellations.[23] Wines
for this classification have the name “Vino de Calidad” on the label followed
by the name of the specific region of origin.
|
Denominación de Origen
(DO)
|
Considered equivalent to an AOC in
France. Each district has its own Consejo Regulador to monitor quality
and classifications. The Vinos de
Pago (DO Pago) is a sub-category of DO with single estates
only (15 as of 2012), with each estate guiding its own production.
|
Vinos de Calidad con Indicación Geográfica
(VCIG)
|
Includes stricter and higher quality requirements for
wines from important regions.
|
Vino de la Tierra
(VT or VdlT)
|
It means “Country Wine” and it is a sub-classification of Vino,
it is similar to the IGT classification in Italy. It is table wine of a
demarcated area with a minimum of 85%
of the grapes coming from that region.
|
Vino de Mesa (VdM)
|
The lowest level of wine and loosest
quality requirements.
|
Spain has three
additional designated quality terms:
Designation
|
Description
|
Vino
de Pago (VP)
|
A special term
for high-quality, single-estate wines (Pago is the Spanish term for a
vineyard) which in some cases also belong to DO or VdlT appellations.
|
Vinum
Optima Signatum (VOS)
|
Very Old
Sherry, it applies to sherries with an average age of at least 20 years.
|
Vinum Optimu Rare Signatum (VORS)
|
Very Old Rare
Sherry
|
Regions and Wines
As of 2011, Spain
has 120 identifiable wine regions under some form of geographical
classification.[24]
The following is an overview of the DOCs
and more prominent DO regions:
DOCa/DOQ
|
Description
|
Rioja
|
Named after the La Rioja river. The red (tinto),
white (blanco) or rosé (rosado) wines are made from grapes
grown in the Autonomous Community of La Rioja as well as parts of Navarre and
the Basque province of Álava.
|
Priorat
|
A small, dynamic wine region in
Catalonia, north-eastern Spain, that covers 11 municipalities. It
primarily produces powerful red wines.
|
DO
|
Description
|
Jumilla
(Murcia)
|
A very successful DO producing notable wines from
ungrafted, pre-phylloxera Monastrell vines.
|
Campo
de Borja
|
Recently become more prominent. It features a number of
cooperatives who produce Garnacha and Tempranillo.
|
Jerez-Xérès-Sherry
(Cádiz)
|
A traditional fortified wine made from white grapes made
in a variety of styles, from very pale, dry finos to deliciously sweet wines.
|
Penedès
(Barcelona)
|
Notable not only for the production of the sparkling wine Cava,
but popular red wines from Tempranillo, Garnacha and Carinena grapes.
|
Rías
Baixas (Galicia)
|
Known for its Albariño varietals, Spain's number
one white wine. Other whites grown here include Treixadura, Loureira, Caino
Blanco, and Torrontes. Popular red grapes in this region include Caino Tinto
and Souson.
|
Ribera
del Duero (Castile and León)
|
Challenges Rioja for the best red wines produced in Spain.
Almost all of its wines are made from the Tempranillo grape.
|
Rueda
(Castile and León)
|
Located west of Ribera del Duero, it produces notable reds
and whites typically less expensive than those of its more famous neighbors.
|
Priorat
(Tarragona)
|
Along with Rioja, it is one of he two highest-regarded
wine producing regions in Spain and carry the special Denominación de
Origen Calificada (DOCa)
|
Toro
(Castile and León)
|
Located between provinces of Zamora and Valladolid, along
de River Duero, producing notable reds, from Tinta de Toro, the local name
for Tempranillo.
|
Autonomous Communities
Spain has 17 autonomias, autonomous communities,
each of which consists of a number of provinces, of which there are 50 in
total.[25]
The 17 autonomous communities with their wine regions Denominación de Origen
(DO) are as follows:
|
|
(1) Andalucia
|
Provinces: Almeria, Cadiz, Cordoba, Granada,
Hulva, Jaen, Malaga, Sevila.
DO Wines: Condado de Huelva, Montila-Moriles, Jerez
/Xeres / Sherry y Manzanilla.
Vinos de La Terra: Cadiz, Contraviesa-Alpujara.
Vinos Comarales: Laujar, Vilaviciosa, Lopera,
Aljarale, Lebrija, Los Palacios
|
(2) Aragon
|
Provinces: Huesca, Terul, Zaragoza
DO Wines: Caltayud, Campo de Borja, Carinena,
Somontano.
Vinos de La Terra: Bajo Aragon, Tierra Baja de Aragon,
Valejalon.
Vinos Comarales: Alto Jiloca, Muniesa, Belchite,
Daroca
|
(3) Asturias
|
Asturias is a
principality.
Province: Oviedo
|
(4) Baleares (Baleric Islands)
|
Provinces: Palma de Mallorca (Four islands:
Mallorca, Menorca, Eivissa, Formentera)
DO Wines: Binissalem
Vinos de La Terra: Plà
i Llevant de Mallorca
|
(5) Canarias (Canary Islands)
|
Provinces: Las Palmas de Gran Canaria (Three
islands: Lanzarote, Fuerteventura, Gran Canaria)
DO Wines: Abona, El Hierro, Lanzarote, El
Monte, La Palma, Tacaoronte-Acentjo, Valle de Orotava, Ycoden-Daute-Isora.
Vinos de La Terra: La Gomera
|
(6) Cantabria
|
Provinces: Santander
|
(7) Castilla-Leon (Castile-Leon)
|
Provinces: Burgos, Leon, Palencia, Salmananca, Segovia,
Soria, Valladolid, Zamora
DO Wines: Bierzo, Cigales, Ribera del Duero,
Rueda, Toro
Vinos de La Terra: Cebreros, Fermoselle-Arribes del
Duero, Tierra Del Vino de Zamora, Valdevimbre-Los Oteros
Vinos Comarales: Benavente, La Ribera del Arlanza, La Sierra
de Salmanca, Valtiendas
|
(8) Castilla-La-Mancha
|
Provinces: Albacete, Ciudad Real, Cuenca,
Guadalajara, Toledo.
DO Wines: Almasa, La Mancha, Méntrida, Mondéjar, Valdepenas
Vinos de La Terra: Galvez, Machuela, Pozohondo, Sierra
de Alcaraz
|
(9) Catalunya (Cataluña
/ Catalonia)
|
Provinces: Barcelona, Gerona / Girona, Lenda /
Lleida, Tarragona.
DO Wines: Alella, Ampundan-Costa Brava, Cava, Conca
de Barbera, Costers del Segre, Penedes, Pla de Bages, Priorato, Tarragona,
Terra Alta.
Vinos Comarales: Conca de Tremp, Bajo Ebre-Montasia
|
(10) Extremadura
|
Provinces: Badajoz, Caceres
DO Wines: Ribera Del Guardiana,
Vinos Comarales: Azuaga, Cilleros
|
(11) Galicia
|
Provinces: La Coruna / A Coruna, Lugo, Ourense /
Orense, Ponteverda
DO Wines: Monterrei, Rias Baixas, Ribeira
Sacra, Ribeiro, Valdeorras.
Vinos de La Terra: Val do minho
Vinos Comarales: Betranzos
|
(12) Madrid
|
Provinces: Madrid
DO Wines: Vinos de Madrid
|
(13) Murcia
|
Murcia is a
region.
Provinces: Murcia
DO Wines: Bullas, Jumilla, Yecla
Vinos de La Terra: Abanilla, Campo de Cartegna
|
(14) Navarra
|
Navarra is a comunidad
foral
Provinces: Navarra
DO Wines: Navarra, Rioja (DOCa)
|
(15) Pais Vasco / Euskadi
(The Basque Country)
|
Provinces: Alava / Araba, Guipuzcoa / Gipuzkoa,
Vizcaya / Bizkaia
DO Wines: Chacoli de Getaria / Getariako
Txakolina, Chacoli de Vizcaya / Bizkaiko Txakolina, Rioja (DOCa)
Vinos de La Terra:
Vinos Comarales:
|
(16) La Rioja
|
Provinces: La Rioja
DOCa Wines: Rioja
|
(17) Valencia
|
Provinces: Alicante, Castellon de La Plana,
Valencia
DO Wines: Alicante, Utiel-Reguena, Valencia
Vinos de La Terra: Benniares, Lliber-Javea, San Mateo /
Sant Mateu
|
Spanish Wine Ageing
Classifications
Category
|
Red Wine
|
Rosé and White Wines
|
Vino
Joven
|
Less than
Crianza
|
Less than
Crianza
|
Crianza
|
2 years w/ 6
months in oak
|
18 months w/ 6
months in oak
|
Reserva
|
3 years w/ 12
months in oak
|
2 years w/ 6
months in oak
|
Gran
Reserva
|
5 years w/ 18
months in oak
|
4 years w/ 6
months in oak
|
Aging terms for non-DO wines (in barrel and/or bottle) are
as follows:
Spanish Term
|
Age
|
Noblé
|
18
months
|
Añejo
|
24
months
|
Viejo
|
36
months
(Wines
must show oxidative character)
|
Spanish Wine Labeling Terms
There are several Spanish terms that one must know in order
to read the wine labels, which are as follows:
Spanish Term
|
English
|
Bianco
|
White
|
Tinto
|
Red
|
Rosado
|
Rosé
|
Cosecha
|
Vintage
(85%)
|
[1] http://worldofwinetastingadventures.blogspot.com/2014/02/unit-5-day-1-overview-of-spain-rioja.html
[2] John Radford, The New Spain: A Complete Guide to Spanish Wine (Mitchell
Beazley; 2nd edition, 2006),
[4] John Radford, The New Spain: A Complete Guide to Spanish Wine (Mitchell
Beazley; 2nd edition, 2006), 8-11.
[6] Oz
Clarke, Encyclopedia of Grapes (Harcourt Books, 2001), 167.
[7] Jancis
Robinson, Jancis Robinson's Wine Course (Third Edition, Abbeville Press
2003), 100.
[8] Jancis Robinson, The Oxford
Companion to Wine (3rd Edition, Oxford University Press, 2006),
414.
[9] Jancis Robinson, The Oxford
Companion to Wine (3rd Edition, Oxford University Press, 2006),
112.
[10] Jancis Robinson, The Oxford
Companion to Wine (3rd Edition, Oxford University Press, 2006),
113.
[11] Jancis Robinson, The Oxford
Companion to Wine (3rd Edition, Oxford University Press, 2006),
506.
[13] Jancis Robinson, The Oxford
Companion to Wine (3rd Edition, Oxford University Press, 2006),
777.
[15] Wine
& Spirits Education Trust, Wine and Spirits: Understanding Wine Quality
(Second Revised Edition), 6-9.
[16] Jancis
Robinson, Vines, Grapes & Wines (Mitchell Beazley, 1986), 214.
[17] Tom
Stevenson, The Sotheby's Wine Encyclopedia (Dorling Kindersley),
306–311.
[18] J.
Robinson, J. Harding and J. Vouillamoz, Wine Grapes - A Complete Guide to
1,368 Vine Varieties, Including their Origins and Flavors (Allen Lane/Ecco),
592-593.
[19] Jancis Robinson, The Oxford
Companion to Wine (3rd Edition, Oxford University Press, 2006), 435–436.
[21] Jancis Robinson, The Oxford
Companion to Wine (3rd Edition, Oxford University Press, 2006),
698.
[22] Jancis Robinson, The Oxford
Companion to Wine (3rd Edition, Oxford University Press, 2006),
691.
[24] Janis
Robinson, The Oxford Companion to Wine (3rd
Edition, Oxford University Press, 2006), 655.
[25] John Radford, The New Spain: A Complete Guide to Spanish Wine (Mitchell
Beazley; 2nd edition, 2006), 15
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