Spain and Portugal.txt

• Denominacion de Origen Calificada (DOCa) - Qualified DO
• Denominacion de Origen (DO) - Denomination of Origin, each district has its own Consejos Reguladores
• DO Pagos wines (aka Vino de Pago Calificado) - Single estates, not necessarily within a DO
• Vinos de Calidad con Indicacion Geografica (VCIG) - Quality Wines with Geographical Indication
• Vino de la Tierra (VdlT) - Country Wine, min 60% from that region
• Vino Comarcal (VC) - Local Wine (not an official quality level but fits here)
• Vino de Mesa (VdM) - Table Wine, no vintage allowed until recently

• 1988: introduced classification
• 1991: Rioja
• 2000: Priorat

• Castile-La Mancha: Campo de la Guardia, Dehesa del Carrizal, Dominio de Valdepusa, Finca Elez, Pago Guijoso, Pago Casa del Blanco, Pago Florentino, Calzadilla
• Navarra: Senorio de Arinzano, Prado de Irache, Pago de Otazu

A marketing association for single wine estates from all of Spain's regions

• Single estate wines (a force for modernization in Spain)
• May be in DOCa, DO, or VdlT regions

• San Roman
• Aalto
• Mauro
• Gran Caus
• Cervoles
• Mas Doix
• Dehesa del Carrizal Coleccion
• Reserva Santa Rosa
• Finca Sandoval
• Finca Valpiedra
• Guelbenzu Lautus
• Casa Castillo Pie Franco
• Luna Beberide
• Manuel Manzaneque Nuestra Seleccion
• Vallegarcia Viognier
• Dominio de Valdepusa Emeritus
• Gran Calzadilla
• Secastilla
• Fillaboa Finca Monte Alto

Regulatory Board

• Minimum 85% of a red Rioja blend (95% if destemmed) must be:
• Tempranillo (Tinto Fino)
• Garnacha (Grenache)
• Mazuelo (aka Carinena, Carignan)
• Graciano
• Maturana Tinta
• Experimental grapes such as Monastel or Cabernet Sauvignon may make up the remainder

• Cencibel
• Tinto Fino
• Tinto de Pais
• Tinta de Toro
• Tinta Roriz (only name for Tempranillo in Portugal)

• Carinena
• Mazuelo

• Spain: Aragon, (Tinto) Aragones, Garnacha Tinta, Garnacho Tinto, Garnatxa, Lladoner
• France: Alicante, Grenache Noir
• Italy: Granaccia, Granacha
• Sardinia: Cannonau

• Viura (Macabeo)
• Malvasia
• Garnacha Blanca
• Airen
• Chardonnay
• Verdejo
• Albarino

• Parellada
• Xarel-lo
• Macabeo
• Chardonnay
• Pinot Noir

• Rioja Alta - best subzone; structure and ageworthy; clay soils with chalk (whites) and iron (Tempranillo)
• Rioja Alavesa - Tempranillo predominant; soils; chalky soils; maritime climate
• Rioja Baja - Garnacha predominant; overlaps Navarra; clay soils; warm and dry

• Reds: 2/3/5 years (1/2/2 years in oak)
• Whites: 1/2/4 years (6 months in oak)

• Baron de Ley
• Marques de Crinon
• Marques de Murrieta
• Marques de Riscal
• Bodega Muga
• La Rioja Alta
• CVNE (Compania Vinicola del Norte de Espana = Wine Company of Northern Spain)

Lopez de Heredia

• 1560: Rioja (named after RIver OJA)
• Spain's first DO in 1925
• Spain's first DOCa in 1991

• 2004
• 2001
• 1995

• Ribera Alta - finest wines; Viura important too
• Ribera Baja - finest wines; very hot and dry; Garnacha predominant
• Tierra Estalla - rosados from Tempranillo
• Valdizarbe - smallest
• Baja Montana - highest and wettest

Rosado wines

• Garnacha (Grenache) - most widely planted grape (red or white) in Navarra
• Tempranillo
• Cabernet and Merlot

• Viura (Macabeo)
• Malvasia
• Chardonnay

American oak (Quercus alba)

Garnacha, Carinena, Cabernet, Syrah

• Plant on hills
• Install drip irrigation and modern winemaking equipment
• Make wines with more fruit and new (French) oak
• Make wines with less alcohol and less oxidation

Carlos Pastrana (Costers sel Siurana) brought together Alvaro Palacios (Clos l'Ermita), Mas Martinet, Rene Barbier (Clos Magador), and Clos & Terrasses.

• Cava, mostly in Medio Penedes
• White grapes are Parallada, Xarel-lo, Macabeo
• Black grape is Pinot Noir

• Ribera del Duero: ribera means riverside
• Toro: 100% Tinta de Toro (Trempranillo)
• Rueda: aromatic whites from Verdejo (similar to SB), plus SB and Viura, most with no oak

Tinto del Pais (Tempranillo) and Bordeaux varieties

Tempranillo

Ribera del Duero DO (Castilla-Leon)

• Somontano
• White grapes: Chardonnay, Viura, Alcanon, Garnacha (white)
• Black grapes: CS, Garnacha, Tempranillo, Moristel, Parrelata

Albarino (90%) makes dry crisp whites

"CHUCK-O-LEE"

"SHARE-A-LOW"

"REE-AS BAY-CHAS"

Carinena

Valencia

• Basque Country
• Light and acidic
• Whites from Hondarribi Zuri
• Reds from Hondarribi Beltza

Aromatic whites from Verdejo, Sauvignon Blanc, and Viura

• Val do Salnes
• O Rosal
• Condado do Tea
• Soutomaior
• Ribeira do Ulla

• Enormous vlume of wine
• Whites from Airen (63%)
• Reds from Cencibel (Tempranillo)

Valdepenas DO

• Fortified wines similar to Sherry
• Moscatel, Pedro Ximenez

• Fortified and Unfortified wines similar to Sherry
• Airen, Baladi, Moscatel, Pedro Ximenez, Torrontes (more famous in Argentina)

• Yecla
• Jumilla
• Bullas

• Monastrell, Syrah, Merlot
• White, Rose, Red

• Finca Dofi
• Clos l'Ermita
• Las Terrasses
• Clos Mogador
• Clos Erasmus

• Aalto
• Abadia Retuerta
• Alion
• Condado de Haza
• Dominio de Pingus
• Emelio Moro
• Mauro
• Pesquera
• Vega Sicila

1994, 1995, 1996, 2000, 2001

• Jerez de la Frontera
• Sanlucar de Barrameda
• Puerto de Santa Maria

• 90% Palomino
• PX and Moscatel are raisinated and used for sweeting and color
• All white grapes

Calcareous white soil which traps the winter water so grapes get water all summer

• Albariza (primary soil type)
• Barros
• Arenas

• A method of fractional blending
• Up to 1/3 of the oldest wine cask is bottled; the next oldest wine (Criadera) is used to top it up; and so forth up to the youngest wine (Anada).
• Must have 7 years of wine before you can sell as Sherry.
• No bottling date (yet)... the solera date is the date of the oldest wine

• Fino: has flor, makes the lightest style, fortified to 15.5%
• Manzanilla: Fino from Sanlucar de Barameda
• Amontillado: Fino aged to develop a nutty character, usually a dry style between Fino and Oloroso
• Oloroso: no flor, fortified to 18% and aged longer. Dry but some are sweetened and sold as Cream Sherries.
• Palo Cortado: flor has been interrupted, a dry style between Fino and Oloroso (rare and expensive)
• Almacenistas: a single Solera Sherry bottled unblended with other stockkeeper's wine

• Aging
• Not a big price difference between styles (except for Palo Cortado)

• Manzanilla
• Chill Fino/Manzanilla, serve in a Copita Sherry glass, pair with Tapas

• Yeast which grows on the surface of casks with no more than 15.5% alcohol
• It lives off the nutrients in the wine and affects its color
• Flor prevents the wine from being overly oxidized

• Vinho de Mesa (VM): table wines
• Vinho Regional (VR): equivalent to Vin de Pays
• Indicacao de Proveniencia Regulamentada (IPR): equivalent to VDQS
• Denominacao de Origem Controlada (DOC): approved quality wine areas

• Minho:
• Tras os Montes:
• Beiras:
• Estremadura: Atlantic climate
• Ribatejano:
• Ribatejo: white wines of Periquita, chalk soil
• Alantejo: includes 5 DOCs; red wines of Aragonez and Castelao Frances)
• Terras do Sado:
• Algarve: includes 4 DOCs, red and white wine, source of cork trees

• Ungrafted vines grown in sand
• Ramisco grape (white)

• Branco: white
• Bruto: dry sparkling wine
• Choheita: vintage
• Engarrafado na origem: estate bottled
• Garrafeira: reserve wine with specific alcohol and aging requirements
• Quinta: estate

• Vinho Verde
• Porto & Douro
• Dao
• Bairrada
• Borba
• Madeira

• Loureiro
• Alvarinho
• Trajadura
• Dry white, rose, and red wines
• Bottled young to undergo malolactic fermentation in bottle

• Touriga Nacional
• Tinta Roriz (Tempranillo)
• Tinta Barroca

• Touriga Nacional (red)
• Encruzado (white)
• Terraced vineyards on granite slopes

• Baga (red): high acid, high tannin
• Maria Gomez (white)
• Clay-based soils with chalk

• Touriga Nacional
• Touriga Francesa
• Tinta Roriz (only name for Tempranillo in Portugal)
• Tinta Cao
• Tinta Baroca
• Bastardo (in both Port and Madeira but not important for either)

• Arinto
• Codega
• Malvasia Fino
• Malvasia Corada
• Rabigato
• Voshino

• Villa Nova de Gaia
• Oporto

• Vintage Port: sometimes called un-wooded
• From a single great year's harvest
• Max 2 years in barrel (though some sources say 18-30 months)
• Very ageworthy
• Ruby color on release & throw sediment when mature
• Tawny Port: sometimes called wooded
• Usually a blend of multiple vintages (except Colheita)
• Min 6 years in barrel (7 years for Colheita)
• Only legal labeling terms are 10, 20, 30 or 40 year (average age of wines in blend)
• Racked 3-4 times per year entire time in barrel thus no sediment once bottled
• Tawny color (orangish brown) on release

• Aguardente: on part (neutral grape spirit at 77%) is added to four parts must
• Finished wine has 18-20% alcohol

traditional Port cask holding 550 liters

a large stone trough traditionally used to tread and ferment grapes when making port or sherry

• Sercial
• Verdelho
• Bual (Boal)
• Malmsey (Malvasia, black version)
• Also: Bastardo, Moscatel, Terrantez, Tinta Negra Mole (now called Negra Mole, the most widely planted grape)

• estufa: oven
• Cooking the wines at 120 degrees F for 6-12 months
• (every producer does it differently)
• Sugars are caramelized and the wine becomes completely oxidized

A light dry blended Madeira

• A rod with a metal hook on one end and a cylindrical container on the other.
• The cylindrical shape allows you to extract wine below flor in a barrel.
• The skilled user is called a Venenciador.
• It is used in Andalusia, Spain.

• Cool climates result in High Acid and Low Alcohol
• Hot climates result in Low Acid and High Alcohol

• Ruby or Vintage Character: no oak
• Vintage or Quinta: max 2 years; age vintage 20-30 years, age quinta 10 years
• LBV: 4 to 6 years
• Tawny: min 6 years; medium sweet
• Colheita: min 7 years

• Dry to sweet
• High acidity and alcohol
• Different grapes than Port

• Secial/Verdelho: Dry, served chilled as apertifs; alcohol added after fermentation (like Sherry)
• Bual/Malmsey: Sweet, served with dessert or cheese; fermentation stopped by addition of spirit (like Port)
• Malmsey is the richest style

The youngest component in the blend

• Vintage Madeira is aged a min of 20 years in wood and 2 years in bottle before release
• Vintage Port is aged a max of 2 years

Both are aged a min. of 7 years from a single vintage

• Abbey at Lamego: practice of fortifying must during fermentation
• Marquis de Pombal: tightened rules; ordered boundary to be marked by granite posts (Pombal stones)
• Pombal decreed all port must be fortified with aguardente bought from Portugese government; now, it can come from anywhere but must be tested at Instituto dos Vinhos do Douro e Porto (IVDP)

• Vintage Port: aged 18-30 months in cask; vintages must be approved by IVP
• Single Quinta Port: Vintage Port from a single vineyard
• Late Bottled-Vintage Port (LBV): aged 4-6 years in cask; vintage and bottling years on label; filtered (modern, no decanting) and unfiltered (traditional, improve with age)
• Vintage Character Port/Ruby Port: Sweet, strong, and red; aged in bulk for 2-3 years; blended for consistency from multiple vineeyards and vintages

• House Tawny: inexpensive blends of white and red wines
• Aged Tawny: aged min 6 years in cask; average age of blend must be 10, 20, 30, or 40 years
• Coheita: aged min 7 years cask from a single vintage
• Tawny is racked 3 times a year while it is in barrel.
• Most tawny is wooded but some is not.

Each producer declares their own vintage, potentially for a single vineyard

Boats once used to transport wine fermented at the source down the Douro river to Oporto where it was aged, blended, and bottled. These boats now are only used as restaurants for tourists.