Spanish Study Guides Index
The study guides that I have to share here are a culmination from these resources:
The Wine Bible by Karen MacNeil
GuildSomm web study guides * an annual subscription based web site
The World Atlas of Wine, 7th Edition by Hugh Johnson & Jancis Robinson
Windows on the World by Kevin Zraly
Wine Folly: The Essential Guide to Wine by Madeline Puckette & Justin Hammack
When creating these about a year ago, I used direct quotes and paraphrasing to aid in my own studying. I have decided to share these study guides on my blog to help other aspiring sommeliers but I accredit the phrasing and information to the literature noted above.
Spain
Study guides from the major regions of Spain
available study guides by region
North Central Spain
Galicia (Green Spain)
Castilla y Leon
- Ribera Del Duero
- Rueda & Toro
Catalonia (Catalunya)
- Penedès (Cava)
- Priorato
Southern Spain
Jerez (Sherry Country)
Basics of Spanish Wine
Main Grapes:
- Albariño (Rías Baixas)
- Parellada (Penedès)
- Tempranillo (Rioja & Ribera del Duero)
- More than 600 varieties native to Spain
- 20 of which account for 80% of production
- the most widely planted grape is arién (grown in the central plains of Don Quixote’s La Mancha) Makes a neutral tasting carafe wine drunk in bars.
Concerns
- Cold winters and extremely hot summers (when vines shut down during the day) can leave the vines in a scramble to accumulate sugar and aroma before temperatures drop.
- Summer drought in the south, east and some of the north. Vines are planted very far apart from each other because the dry soils can not support many vines
Evolutions
- Traditionally, bodega’s were places were wine was aged. Grapes were bought from growers and aged at bodega’s for longer than necessary/longer than advisable.
- Because of transatlantic for centuries American oak was always used for barrels, since the 1980’s a new wave of winemakers have been using French oak.
- A few producers with a more Burgundian terroir driven mind than Bordelais. (Abel Mendoza, Olivier Rivière, Divid Sampedro, Tom Puyaubert)
Wine Laws
- DO laws Denominación de Origen enacted in 1932 then known as Consejos Regulators (similar to Frances AOC laws)
- The DO system is not necessarily always correct, many times because Latin anarchy (like Italy). Particularly in the matter of grape varieties that they are allowed to plant.
Regional Designations
14 Single estate appellations (Vinos de Pago)
2 DOCa’s (Rioja & Priorat)
67 DOs
6 Vinos de Calidad
History:
Wild grapes were native to Spain before even humans habituated the area.
Some of the more popular grapes were introduced by the Phoenicians
- 1492 - Columbus and the Spanish explorers introduced Spanish wine trade to the new world. Sherry wines were possibly the first vinous export to North America
- 1850-1860s phylloxera struck in France - french wine makers went to Spain to bridge the interruption of their own disease ridden vines. (began a bordeaux style of cultivation
- Began a Bordeaux style of winemaking including barrique aging and estate bottling. The Spaniards used American Oak due to their colonial trade rather than French.
- Early 20th Century phylloxera stuck Spain,
- Early 1930 Consejos Reguladores were established (focus on quality),
- Late 1930s bloody civil war… fascism took hold in Spain under Francisco Franco it remained so until 1975. (this hindered wine makers due to the suppression of economic freedom)
- 1960 Even so, advancements were made, 1960 Miguel Torres brought stainless steel and temperature controlled fermentations to Catalonia.
- 1970 the Denominación de Origen laws were approved in 1970
Aging requirements
With the exception of a few major regions (Rioja & Ribera del Duero) that have adapted more strict requirements.
Aging Level
Total Aging Requirement
Minimum time in oak
CRIANZA
2 years
6 months
RESERVA
3 years
1 year
GRAN RESERVA
5 years
18 months
Any DOP wine may use the following:
NOBLE: 18 months aging in a cask of less than 600 L or bottle
AÑEJO: 24 months aging in a cask of less than 600 L or bottle
VIEJO: 36 months aging & demonstrates a marked oxidative character