WINES FROM SPAIN

 

SPAIN

·         The third largest wine-producing country in the world.

·         Bulk are ordinary, some fine ones, and of course . . .  Sherry

·         New laws in 1970 – modern methods helped raise standards.

·         Production and labeling governed by INDO (Instituto National de Denominacione de Origen)

·         Wines labeled DO are of guaranteed standard – but not as stringent as AOC.

·         There are 28 wine regions.

RIOJA

·         Northern Spain, bordering Ebro river.

·         Very popular (still made by traditional methods).

·         Best are reds but whites also are good.

·         Reds often aged for more than 10 years. Whites are had young.

·         Grapes/wines are sold to shippers who produce blended brands.

·         Some notable brands:   Imperial, Ygay, Marques de Riscal

LA MANCHA

·         Central Spain, south-east of Madrid.

·         Huge concentration of wines.

·         The town of Valdepeñas gives its name to many wines.

·         Chiefly strong reds.

CATALONIA

·         North-east, near Barcelona.

·         Red, white and rosé.

Penedés

·         North-east coastline, between Barcelona and Tarragona.

·         Best known for sparkling wines but stills also produced.

Andalucia

·         South-west coast – most famous wine-region of Spain.

·         Other than the delimited Sherry district, two famous districts are Montilla and Malaga.

·         Other regions

·         Valencia, Las Campañas, Basque, Extremaduro, Aragon, La Nava, Ceberos, Etc.

SHERRY

·         Sherry is a complex blend of wines, fortified by the addition of spirits.

·         Appeared in England in the early 16th century – immediately popular.

·         Fortification for easy travelling.

·         The English called it sack - from Spanish sacar (to export).

·         Main town: Jerez de la Frontera

·         Jerez → Sherris → Sherry

·         Andalucia – from Portuguese frontier in the west to Mediterranean in the east.

·         Sherry district between Guadalquivir and Guadalete rivers.

·         Jerez de la Frontera is the Sherry capital.

·         Other towns are: Sanlucar de Barrameda, Cadiz and Puerto da Santa Maria.

Soil

·         Albariza (lime, chalk, magnesium & clay)

·         Barros (clay)

·         Arenas (sandy)

Grapes Used

·         Palominos (white) – classic and finest for Sherry – 90% are Palomino vines.

·         Others: Mantuo Castellano, Mantuo de Pilla, Cañocazo

·         Pedro Ximenez – very sweet, used mainly for blending.

 

MANUFACTURING OF SHERRY

Unusual and unique process.

Fully ripened grapes brought to pressing house

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Placed on round, woven esparto grass mats (for 12 to 14 hours)

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Juice concentrated = high sugar content

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Brought to pressing hall with lagars

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Men tread with hobnailed shoes.

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Gypsum is sprinkled → cream of tartar in grapes breaks down to tartaric acid = higher acidity.

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Actual pressing with a screwpost (grape pulp piled evenly, covered with broad esparto ribbon and the post is turned)

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Juice gushes forth filtered though the grass ribbon

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Received in the waiting butt

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Butts of mosto sent by trucks to bodegas in the Sherry towns.

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Fermentation is violent in the first week.

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Slows down and takes up to 3 months = a completely dry wine.

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Racked into new casks

(even at this stage the vintner does not know what type of wine is going to develop)

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A white and soft flor appears on the wine in some of the casks

(gives distinctive character to dry Sherries).

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Two basic categories:

•          Fino (fine) – thick and heavy flor

•          Oloroso (rich fragrant) – little or no flor

The wine is incorporated into a solera system for maturing and blending with old wines → the new wine acquires the characteristics of the older wines.

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Never drawn out more than 1/3^rd from the solera → continually blending wines → continuity of style for centuries.

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Sometimes wines from more than one soleras are blended to create a brand.

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Put into fresh casks and fortified with brandy:

•          Fino – 15%

•          Oloroso – 18%

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Further blending, if desired:

•          Darker: vino de color

•          Sweeter: vino dulce,  dulce apagado

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Clarified with egg white/white Spanish earth.

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Bottling

TYPES OF SHERRY

The Fino Group

·         Manzanilla: a very dry, very pale, light-bodied fino that has been developed in the bodegas of Sanlucar de Barrameda, where the salty air of the Atlantic ocean contributes to the fragrance of the wine.

·         Fino: a very dry, very pale, medium-bodied fino from Jerez.

·         Amontillado: dry, pale to light gold, fuller-bodied.

The Oloroso Group

·         Oloroso: usually sweet, deep golden, full-bodied and nutty.

·         Cream: sweet, deep golden, full-bodied and nutty.

·         Brown: very sweet, dark brown, full-bodied and nutty.

SOME FAMOUS SHIPPERS

Gonzalez Byass, La Riva, Williams & Humbert, Pedro Domecq, Harvey’s

USES OF SHERRY

·         A fine drink on its own (before/after dinner).

·         Accompaniment with some foods.

·         Popular cooking alcohol.

SPANISH SPARKLING WINES

Vino Espumoso

·         Lately quite popular.

·         Some are good, especially from Penedes.

·         Most are sweet.

 

SOME SPANISH LABEL TERMS

·         Tinto: Red

·         Blanco: White

·         Rosado: Rosé

·         Cepa: grape variety

·         Reserva: matured quality

·         Vino de mesa/pasto: table wine

·         4º Ano / 4 Anos: bottled at 4 years old.

·         Consejo Regulador: organising and controlling co-operative body