Wines of Germany, Portugal, Spain

• Deutscher Tafelwein
• Deutscher Landwein
• Qualitatswein
• Qualitatswein bestimmter Anbaugebiete
• Gualitatswein mit Pradikat

Simple Table Wine

Special Table Wine

Quality wine

Quality wine from specific regions

• Quality wine with special attributes
• Kabinett
• Spatlese
• Auslese
• Beerenauslese
• Trocketneerenauslese
• Eiswein

• Reserve
• Light wine, reflects terroir
• Low in alcohol
• Inexpensive

• Late Harvest
• Extra ripeness (warm and dry autumns or noble rot)
• More fully flavored
• Higher alcohol

fungle dises responsible for grey rot on fruit. In rare terroirs it becomes "magical and noble:

• Select Harvest
• over-ripe bunches from late harvest
• higher in alcohol
• reflects terroir (usually no noble rot)
• If with food, only with very rich food
• Age well (15-20 years easily)
• Expensive

• Berry Select Harvest
• pick of shriveled, noble rot berries
• High sugar = high alcohol
• Cosiderable residual sugar = sweet
• Dessert wines - similar to Sauternes

• Dried Berry Select Harvest
• Extreme form of Beerenauslese
• Thick as syrup
• Immortal
• Among most expensive wines
• Must be aged

• Ice Wine
• Picked when frozen on vine, crushed while still frozen
• only few drops per grape
• Very expensive

• Trocken = dry
• Halbtrocken = semi-dry
• Lieblich = sweet (lovely)
• Sekt = sparkling wine

• Germany's most exported wine
• "milk of Our Lady"
• 1.8% residual sugar
• made from muller-thurgau, sylvaner, kerner, or riesling grapes
• QbA quality
• can't be spatlese or auslese
• has to come from rheinhessen, rheinpfalz, rheingau, or nahe

• Gutsabfullung: "estate-bottled"
• Erzeugerabfullung: "producer-bottled"
• Abfuller: "bottled by independent bottler"

• Termpranillo, Garnacha (Grenache), Carinena (Carignan)
• Style: rich or medium-bodied reds

• Sherry (Palomino, Pedro Ximenez)
• Style: Dry through to sweet fortified wine

• Albarino
• Style: Aromatic, fruity whites

• Cavas (Parellada, Xarel-lo, Macabeo)
• Style: Dry sparkling made metodo tradicional

• Vino de mesa
• Vino de la tierra
• Vinos de Calidad con Indicacion Geografica (VCIG)
• Denominacion de Origen (DO)
• Denominacion de Origen Calificada (DOC)

table wine generally from unclassified vineyards, but like Italian vio da tavola, some excellent and expensive wines found in this class

wine produced from a specific region; counterpart to Franch vin de pays

better than vino de la tierra, but lesser than DO

mainstay, high end wines

highest quality wines

• major grape in all reds
• fine quality
• aromatic
• good acid balance

• minor red
• adds aroma and flavor

• robust red
• rich in tannin and color

• red
• high alcohol
• adds body

• major white variety
• contributes aroma, fruit flavors, acidity

• white
• low alcohol
• blended for aroma

• white
• higher alcohol
• added for body

red wine

rose wine

light red wine

White wine

Sparkling wines made by Champagne method

• Dulce: sweet
• Seco: dry
• Semi-seco: medium-dry
• Brut: very dry

• Rioja: longest aged wines in the world (4-10 years)
• Joven: 0-6 mos in oak, generally not exported
• Crianza: Whites--6 mos in barrel; Reds--1 year in oak, 1 year in bottle
• Reserva: white--6 mos in oak + 6 mos in bottle; Red-- 1 yr oak + 2 yrs in bottle
• Gran reserva: White--4 yrs, 6 mos in oak; Red--2 yrs in oak + 3 yrs in bottle; made only in exceptional yrs

• Jerez region
• Dynamic aging: "criaderas y soleras" for min of 3 yrs
• Palomino grapes, Moscatel, Pedro Ximenez (dark)
• What is the color?: Grape--white; Sherry--red, or ?

• Flor: surface yeast that prevents oxidation (keeps sherries white)
• Fino: fortified to 15-15.5% ABV to maintain flor
• Olorosos: fortified to 18% ABV, mature w/o flor

• Flor is kept alive over many years by continually replenishing cask butts with yeast nutrients
• A system of fractional blending that maintains product consistency

• Dao
• Barraida
• Vinho Verde
• Douro Valley (port wines)

• Lisbon
• Alentejo
• Algarve
• Madeira (Island)

• (worst) Vinho de mesa (table wine)
• Vinho regional
• Indicacao de Proveniencia Regulamentada (IPR)
• (best) Denominacao de Origem Controlada (DOC)

• fortified wine from the Douro Valley
• made by adding brandy to grape must to stop fermentation, which leaves residual sugar and yields high alcohol of 19 to 22%

• English wine merchants importing Portuguese wines asked winemakers to add small amounts of brandy to stabilize wines prior to shipment. Merchants discovered that adding brandy during fermentation created a sweeter end product, which was preferred by consumers. Became common production practice.
• 1730s: unscrupulous merchants began selling fake ports (produced by adding sugar and pigments), leading to declines in price and sales.
• 1756: merchants requested intervention by the Portuguese Prime Minister, the marquis of Pombal, who established the Douro region and regulations for port production.

• Touriga Nacional: backbone for most vintage ports
• Touriga Francesa
• Tinta Roriz (Spanish Tempranillo)
• Tinta Barroca
• Tinta Cao

• Fortified wine
• Probably the most resilient, long-lived wine in the world (vintage madeira aged 20 years in cask, minimum)
• Unique flavors generated by heat treatment.