Spanish wine 4371178 225767195 2008-07-15T08:52:17Z Agne27 1279957 remove spam link [[Image:Spain (demis).png|right|200px|]] '''Spanish wines''' are wines produced in the southwestern [[Europe]]an country of [[Spain]]. Located on the [[Iberian Peninsula]], Spain has over 2.9 million [[acre]]s (over 1.17 million [[hectare]]s) planted--making it the most widely planted wine producing nation<ref name="MacNeil pg 410-422"> K. MacNeil ''The Wine Bible'' pg 410-422 Workman Publishing 2001 ISBN 1563054345 </ref> but it is only the third largest producer of wine in the world, the largest being [[Italy]] and [[France]].<ref name=FAO>{{Cite web|last=Food and Agriculture Organization of the United Nations |title=FAOSTAT|url=http://faostat.fao.org/site/567/default.aspx }}</ref>. This is due, in part, to the very low [[yield (wine)|yield]]s and wide spacing of the old vines planted on the dry, infertile soil found in many [[Spanish wine regions]]. The country is ninth in worldwide consumptions with [[Spaniard]]s drinking, on average, 10.06 [[gallon]]s (38 [[liter]]s) a year. The country has an abundance of native [[grape varieties]], with over 600 varieties planted throughout Spain though 80 percent of the country's wine production is from only 20 grapes--including [[Tempranillo]], [[Albarino]], [[Garnacha]], [[Palomino (grape)|Palomino]], [[Airen]], [[Macabeo]], [[Parellada]], [[Xarel·lo]], [[Cariñena (grape)|Cariñena]] and [[Monastrell]]. Major Spanish wine regions include the [[Rioja (wine)|Rioja]] and [[Ribera del Duero]] which is known for their Tempranillo production; [[Jerez]], the home of the [[fortified wine]] [[Sherry]]; [[Rías Baixas (DO)|Rías Baixas]] in the northwest region of [[Galicia (wine)|Galicia]] that is known for its white wines made from Albarino and [[Catalonia (wine)|Catalonia]] which includes the [[Cava (wine)|Cava]] and still wine producing regions of the [[Penedès]] as well the [[Priorat (DOQ)|Priorat]] region.<ref name="MacNeil pg 410-422"/> ==History== {{See also|History of Spain}} The abundance of native [[grape]] varieties fostered an early start to [[viticulture]] with evidence of grape [[seed|pips]] dating back to the [[Tertiary]] period. [[Archaeologist]]s believe that these grapes were first cultivated sometime between 4000 and 3000 BC, long before the wine-growing culture of the [[Phoenician]]s founded the trading post of [[Cádiz]] around 1100 BC.<ref name="Oxford pg 652-656"> J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 652-65 Oxford University Press 2006 ISBN 0198609906 </ref> Following the Phoenicians, the [[Carthaginians]] introduced new advances to the region-including the teachings of the early viticulturist [[Mago (agricultural writer)|Mago]].<ref name="Johnson pg 85">H. Johnson ''Vintage: The Story of Wine'' pg 85, Simon and Schuster 1989 ISBN 0671687026 </ref> Carthage would wage [[Punic Wars|a series of wars]] with the emerging [[Ancient Rome and wine|Roman Republic]] that would lead to the [[Roman conquest of Hispania|Roman conquest]] of the Spanish mainland, known as ''[[Hispania]]''.<ref name="Oxford pg 652-656"/> ===From Roman rule to the Reconquista=== {{See also|Ancient Rome and wine}} [[Image:Segovia Aqueduct.JPG|left|thumb|Roman [[aqueduct]] built in the [[Castile-La Mancha]] city of [[Segovia]].]] Under [[Ancient Rome|Roman rule]], Spanish wine was widely exported and traded throughout the Roman empire. The two largest wine producing regions at the time were [[Terraconensis]] (modern day [[Tarragona]]) in the north and [[Baetica]] (modern day [[Andalucia]]) in the south. During this period more Spanish wine was exported into [[Gaul]] than [[Italian wine]], with [[amphorae]] being found in ruins of Roman settlements in [[Normandy]], the [[Loire Valley (wine)|Loire Valley]], [[Brittany]], [[Provence (wine)|Provence]] and [[Bordeaux (wine)|Bordeaux]]. Spanish wine was also provided to [[Roman soldier]]s guarding border settlements in [[Roman Britain|Britain]] and the [[Limes Germanicus]] in [[Germania]]. The quality of Spanish wine during Roman times was varied, with [[Pliny the Elder]] and [[Martial]] noting the high quality associated with some wines from Terraconensis while [[Ovid]] notes that one popular Spanish wine sold in Rome, known as ''Saguntum'', was merely good for getting your [[Mistress (lover)|mistress]] drunk. (''Ars amatoria'' 3.645-6).<ref name="Oxford pg 652-656"/> Following the [[decline of the Roman Empire]], Spain was invaded by various [[Barbarian|barbaric tribes]]-including the [[Suebi]] and the [[Visigoths]]. Little is known about progress of viticulture and [[winemaking]] during this period but there is evidence that some viable form of a wine industry was present when the [[Moors]] conquered the land during the early 8th century AD. While the Moors were [[Muslim]] and subjected to [[Islamic dietary laws]] that forbid the use of [[alcohol]], the Moorish ruler held an ambiguous stance on wine and winemaking during their rule. Several [[caliph]]s and [[emir]]s owned vineyards and drank wine. While there laws written that outlawed the sale of wine, it was including on lists of items that were subject to taxation in Moorish territories. The Spanish ''[[Reconquista]]'' reopened the export possibilities of Spanish wines with [[Bilbao]] emerging as a large trading port-introducing Spanish wines to the [[England|English]] wine markets in [[Bristol]], [[London]] and [[Southampton]]. The quality of some of these exported Spanish wines appear to have been high. In 1364, the court of [[Edward III]] established the maximum price of wine sold in England with the Spanish wines being priced at the same level as wines from [[Gascony]] and higher than those from [[La Rochelle]]. The [[body|full bodied]] and high alcohol in most Spanish wines made their favored blending partners for the "weaker" wines from the cooler climate regions of [[France (wine)|France]] and [[Germany (wine)|Germany]] though there laws that explicitly outlawed this practice.<ref name="Oxford pg 652-656"/> ===Colonization of the New World=== [[Image:PhilipIIISpain.jpg|right|thumb|Under the reign of Phillip III, Spain became more dependent on the income from exporting Spanish wines to the colonies in South America.]] Following the completion of the Spanish ''Reconquista'' in 1492, [[Christopher Columbus]] discovered the [[New World]] under the sponsorship of the [[Isabella I of Castile|Spanish crown]]. This opened up a new export market as well as new opportunity for wine production with Spanish [[missionaries]] and [[conquistadors]] bring [[Vitis Vinifera|European grape]] vines with them as they [[Spanish Empire|colonized the new lands]]. During this period Spanish exports to England began to wane as Spanish-English relations steadily deteriorated following the divorce of [[Henry VIII of England]] from his Spanish wife [[Catherine of Aragon]]. English merchants from the Sherry producing regions of Jerez and [[Sanlúcar de Barrameda]] as well as [[Málaga]] fled the area due to the fear of persecution by the [[Spanish Inquisition]].<ref name="Oxford pg 652-656"/> The defeat of the [[Spanish Armada]] by [[Elizabeth I of England]] greatly reduced the strength of the Spanish navy and contributed to the country's debt occurred during the reign of [[Philip II of Spain|Philip II]]. Spain became more dependent on the income from its Spanish colonies, including the exportation of Spanish wine to the Americas. The emergences of growing wine industries in [[Mexico]], [[Peru]], [[Chile (wine)|Chile]] and [[Argentina (wine)|Argentina]] were a threat to this income with [[Philip III of Spain|Philip III]] and successive monarch issuing decrees and declaration ordering the uprooting of New World vineyards and the production of wine by the colonies. In some countries, like [[Chile]], these orders were largely ignored but in other regions, like [[Argentina]], they served to stunt the growth and development of these countries till they gained independence from Spanish rule.<ref name="Oxford pg 652-656"/> ===From phylloxera to modern day=== {{See also|History of Rioja wine}} The 17th & 18th centuries saw periods of popularity for various Spanish wines-namely Sherry (known in Britain as "sack"), [[Malaga (wine)|Malaga]] and Rioja wine but the Spanish wine industry was falling behind other European countries which were embracing the developments of the early [[Industrial Revolution|Industrial Age]]. A major turning point occurred in the mid 19th century when [[phylloxera]] epidemic ravaged European vineyards-most notably [[Great French Wine Blight|those of France]]. With the sudden shortage of [[French wine]], many countries turned to Spain with French winemakers crossing the [[Pyrenees]] to [[Rioja]], [[Navarre]] and [[Catalonia]]-bringing with them their expertise and winemaking methods. One of these developments was the introduction of the 59 gallon (225 liter) [[oak (wine)|oak]] ''barrica''. Phylloxera eventually reached Spain, devastating regions like Malaga in 1878 and reaching Rioja in 1901. Its slow progress was due in part to the wide tracks of land, including the [[Meseta_Central#The_Inner_Plateau_and_associated_mountains|Meseta Central]], that separated the major Spanish wine regions from each other. By the time the Spanish wine industry felt the full force of phylloxera, the remedy of [[grafting]] American [[rootstock]] to the European vines had already been discovered and widely utilized.<ref name="Oxford pg 652-656"/> The end of the 19th century also saw the emergences of Spain's [[sparkling wine]] industry with the development of Cava in Catalonia. As the 20th century progress, the production of Cava would rival the [[Champagne (wine region)|Champagne]] region in worldwide production. Civil and political upheaval would mark most of the 20th century, including a military [[dictatorship]] under General [[Miguel Primo de Rivera]]. One of the measured instituted by Primo de Rivera was the early groundwork of the ''[[Denominación de Origen]]'' (DO) [[appellation]] system first developed in Rioja in 1926. The [[Spanish Civil War]] saw vineyards neglected and wineries destroyed throughout Spain with regions like Catalonia and [[Valencia (province)|Valencia]] being particularly hard hit. The [[Second World War]] closed off European markets to Spanish exports and further damaged the Spanish economy.<ref name="Oxford pg 652-656"/> It wasn't till the 1950s that domestic stability helped to usher in a period of revival for the Spanish wine industry. Several large [[co-operative]] wineries were founded during this period and an international market was created for [[generic]] bulk wines that were sold under names like Spanish [[sauternes (wine)|sauternes]] and Spanish [[chablis (wine)|chablis]]. In the 1960s, Sherry was rediscovered by the international wine market and soon Rioja wine was in demand. The death [[Francisco Franco]] in 1975 and the [[Spanish transition to democracy]] allowed more economic freedom for winemakers and created an emerging market with the growing [[middle class]] of Spain. The late 1970s and 1980s saw periods modernization and renewed emphasis on quality wine production. The 1986 acceptance of Spain into the [[European Union]] brought economic aid to the rural wine industries of [[Galicia]] and [[La Mancha]]. The 1990s saw the influence of [[flying winemaker]]s from abroad and broader acceptance of the use of international grape varieties like [[Cabernet Sauvignon]] and [[Chardonnay]]. In 1996, the restriction on [[irrigation]] were lifted which gave winemaker greater control over yields and what areas could be planted.<ref name="Oxford pg 652-656"/> Soon the quality and production volume of premium wines began to overtake the presence of generic Spanish bulk wines on the market and Spain reputation entering the 21st century was that of a serious wine producing country that could compete with other producers in the world wine market.<ref name="Sotheby pg 302-311"> T. Stevenson ''"The Sotheby's Wine Encyclopedia"'' pg 302-311 Dorling Kindersley 2005 ISBN 0756613248 </ref> ==Geography and climate== {{See also|Geography of Spain}} [[Image:Spain topo.jpg|right|thumb|The mountain ranges of Spain influences the climates of many Spanish wine regions, isolating regions like [[Galicia (wine)|Galicia]] in the northwest and protecting the [[Rioja (wine)|Rioja]] region from the rain and cool wines from the Bay of Biscay.]] One of the dominant geographical influences of Spanish viticulture is the vast [[plateau]] known as the Meseta Central that covers much of central Spain. From there flows to the sea several of Spain's principle rivers that are at the heart of many Spanish wine regions. These include the eastward flowing [[Ebro river]] that runs through the Rioja and several Catalan wine regions; the [[Duero]] which flows westward through the Ribera del Duero region in Spain before crossing the border into [[Portugal]]'s [[Douro Valley]] which is at the heart of [[Port wine]] production; the [[Tajo]] which runs through the [[La Mancha (DO)|La Mancha]] region; [[Guadalquivir]] which flows into the [[Atlantic]] at the Sherry producing village of Sanlúcar de Barrameda. In addition to the Meseta Central, several mountain ranges known as ''[[cordillera]]s'' serve to isolate and influence the climate of several Spanish wine regions. These include the [[Cantabrian Mountains]] that spur westward from the Pyrenees and protect regions like the Rioja from the rain and the cool of westerlies coming from the [[Bay of Biscay]]. The Cantabrian Mountains act as a [[rain shadow]] with the coastal regions of the [[Basque Country (autonomous community)|Basque Country]] receiving an average of 59 [[inch]]es (1,500 [[millimeter|mm]]) while the winemaking region of Rioja, near [[Haro, La Rioja|Haro]], around 62 [[mile]]s (100 [[kilometer|km]]) away receives only 18 inches (450 mm). In [[Galicia]] on the northwest coast, the region receives annual rainfall that range from 39 inches (1000 mm) on the coast to 79 inches near the mountainous border of [[Castile and León]].<ref name="Oxford pg 652-656"/> The climate gets more extreme the further inland towards the Meseta Central and is characterized by hot summers with temperatures that can reach 104[[Fahrenheit|°F]] (40[[Celsius|°C]]) with [[drought]] conditions. Many regions receive less than 12 inches (300 mm) of rain annually with most of the rain falling during sudden downpours in the spring and autumn that can pose the risk of [[flash flooding]]. Winters in these regions are characterized by cold temperatures that can often fall below freezing around -8°F (-22°C). Towards the southeast, around [[Valencia (DO)|Valencia]], the climate is more [[Mediterranean climate|moderate]] with the strong [[Mediterranean Sea|Mediterranean influence]]. In the south, the climate of the Sherry and Malaga producing regions of [[Andalusia]] contain some of the hottest parts of Spain. North of the [[Sierra Nevada (Spain)|Sierra Nevada]] mountains in the [[Guadalquivir Valley]], temperatures often reach 113°F (45°C) in the summer.<ref name="Oxford pg 652-656"/> To adapt to this high temperatures, many Spanish vineyards will be planted on higher elevations, with many vineyards located over 2000 feet (650 m) above sea levels. These high altitudes creates a large [[diurnal temperature variation]] with low night time temperatures that allow the grapes to maintain acidity levels and coloring. In regions with lower altitude vineyards, such as along the southern [[Mediterranean]] coast are prone to producing grapes of high alcohol levels and low acidity.<ref name="Robinson pg 232-246"> J. Robinson ''Jancis Robinson's Wine Course'' Third Edition pg 232-246 Abbeville Press 2003 ISBN 0789208830 </ref> ==Classification== [[Image:Penedeslogo.jpg|left|120px|thumb|Wine produced under a Spanish DO or DOC, such as the [[Penedès]] region in [[Catalonia (wine)|Catalonia]], will have that region's DO stamp on the wine label or bottle seal.]] Spanish wine laws created the ''Denominación de Origen'' (DO) system in 1932 and were later revised in 1970. The system shares many similarities with the the hierarchical ''[[Appellation d'origine contrôlée]]'' (AOC) system of France and Italy's ''[[Denominazione di origine controllata]]'' (DOC) system.<ref name="MacNeil pg 410-422"/> As of 2007, there was 67 DOs across Spain.<ref> Gabriella Opaz ''"[http://www.catavino.net/2008/02/22/what-does-rioja-jancis-robinson-and-65-dos-have-in-common/ What does Rioja, Jancis Robinson and 65 DOs have in Common?]"'' CataVino February 22nd, 2008 </ref> In addition there are ''Denominación de Origen Calificada'' (DOCa or DOQ in [[Catalan language|Catalan]]) status for DOs that have a consistent track record for quality. There is currently only 2 DOCa/DOQ-Rioja and Priorat.<ref>P. Gregutt ''"[[http://seattletimes.nwsource.com/html/foodwine/2002232263_winecol06.html Priorat, where the priority is flavor]"'' The Seattle Times, April 6 2005 </ref> Each DO has a [[Consejo Regulador]], which acts as a governing control body that enforces the DOs regulations and standards involving [[viticulture|viticultural]] and [[winemaking]] practices. These regulations govern everything from the types of grapes that are permitted to be planted, the maximum yields that can be [[harvest (wine)|harvest]]ed, the minimum length of time that the wine must be aged and what type of information is required to appear on the [[wine label]]. Wineries that are seeking to have their wine sold under DO or DOC status must submit their wines to the Consejo Regulador laboratory and tasting panel for testing and evaluation. Wines that have been granted DO/DOC status will feature the regional stamp of the Consejo Regulador on the label.<ref name="MacNeil pg 410-422"/> Following Spain's acceptance into the European Union, Spanish wine laws were brought in line to be more consistent without European systems. One development was a five-tier classification system that is administered by each [[Autonomous communities of Spain|autonomous region]]. Non-autonomous areas or wine regions whose boundaries overlap with other autonomous communities (such as Cava, Rioja and [[Jumilla (DO)|Jumilla]]) are administered by the ''[[Instituto Nacional de Denominaciones de Origen]]'' (INDO) based in [[Madrid]]. The five-tier classifications, starting from the bottom, include:<ref name="Oxford pg 652-656"/> *'''Vino de Mesa''' (VdM) - These are wines that are the equivalent of most country's [[table wine]]s and are made from unclassified vineyards or grapes that have been declassified through "illegal" blending. Similar to the Italian [[Super Tuscan]]s from the late 20th century, some Spanish winemakers will intentionally declassified their wines so that they have greater flexibility with blending and winemaking methods.<ref name="Oxford pg 652-656"/> *'''Vinos de la Tierra''' (VdlT) - This level is similar to France's ''[[vin de pays]]'' system, normally corresponding to the larger ''comunidad autonóma'' geographical regions and will appear on the label with these broader geographical designations like [[Andalucia]], [[Castilla La Mancha]] and [[Levante, Spain|Levante]]. * '''Vino de Calidad Producido en Región Determinada''' (VCPRD) - This level is similar to France's ''[[Vin Délimité de Qualité Supérieure]]'' (VDSQ) system and is considered a stepping stone towards DO status. * '''Denominación de Origen''' (Denominació d'Origen in Catalan - DO)- This level is for the mainstream quality-wine regions and are regulated by the Consejo Regulador who is also responsible for marketing the wines of that DO. In 2005, nearly two thirds of the total vineyard area in Spain was within the boundaries a DO region.<ref name="Oxford pg 652-656"/> * '''Denominación de Origen Calificada''' (DOCa/DOQ - Denominació d'Origen Qualificada in Catalan)- This designation, which is similar to [[Italy]]'s ''[[Denominazione di Origine Controllata e Garantita]]'' (DOCG) designation, is for regions with a track record of consistent quality and is meant to be a step above DO level. Rioja was the first region afforded this designation in 1991 and was followed by Priorat in 2003.<ref name="Oxford pg 652-656"/> Additionally there is the ''Denominación de Pago'' (DO de Pago) designation for individual single-estates with an international reputation. As of 2007, there was 5 estates with this status.<ref name=deca>{{Cite web|last=Hughes|first= Natasha, ''Decanter.com''|title=Julian Chivite bodega gets top classification|url=http://www.decanter.com/news/172731.html}}</ref> ===Spanish labeling laws=== [[Image:Reserva Spanish wine label.jpg|right|thumb|Spanish red wines labeled "Reserva" spend at least 1 year in oak and 3 years overall aging before they are released to the market.]] Spanish wines are often labeled according to the amount of aging the wine has received. When the label says ''vino joven'' ("young wine") or ''sin crianza'', the wines will have subjected to very little, if any, wood aging. Depending on the producer, some of these wines will be meant to be consumed very young-often within a year of their release. Others will benefit from some time aging in the bottle. For the [[vintage]] year (''vendimia'' or ''cosecha'') to appear on the label, a minimum of 85% of the grapes must be from that year's [[harvest (wine)|harvest]]. The three most common aging designations on Spanish wine labels are ''Crianza, Reserva'' and ''Gran Reserva''.<ref name="Sotheby pg 302-311"/> * '''Crianza''' red wines are aged for 2 years with at least 6 months in oak. ''Crianza'' whites and rosé must be aged for at least 1 year with at least 6 months in oak.<ref name="Sotheby pg 302-311"/> * '''Reserva''' red wines are aged for at least 3 years with at least 1 year in oak. ''Reserva'' whites and rosé must be aged for at least 2 years with at least 6 months in oak.<ref name="Sotheby pg 302-311"/> * '''Gran Reserva''' wines typically appears in above average vintages and with the red wines requiring at least 5 years aging, 18 months of which in oak. ''Gran Reserva'' whites and rosé must be aged for at least 4 years with at least 6 months in oak.<ref name="Sotheby pg 302-311"/> ==Wine regions== {{main|Spanish wine regions}} Spain has a relatively large number of distinct wine-producing regions, more than half having the classification ''Denominación de Origen'' (DO) with the majority of the remainder classified as ''Vinos de la Tierra'' (VdlT). There are two regions nominated as ''Denominación de Origen Calificada'' (DOCa) - Rioja and Priorato - the flagship regions of Spanish winemaking.<ref name="Sotheby pg 302-311"/> While most DOs make both red and white wine, some wine regions are more dominated by one style than the other. ==Viticulture== [[Image:Galician vineyard with wide vine spacing.jpg|left|thumb|200px|In many Spanish wine regions, such as [[Galicia (wine)|Galicia]], vines are widely spaced in the vineyard.]] Viticulture in Spain has developed in adaption of the varied and extreme climate of the region. The dry weather in many parts of Spain, reduces the threat of common [[grape disease|viticultural hazards]] like [[downy mildew]] and [[powdery mildew]] as well as the development of [[Botrytis cinerea]]. In these parts, the threat of drought and poor fertility of the land has encouraged Spanish vineyard owners to plant their vines with wide spacing so that there is less competition between vines for resources. One widely adopted system is known as ''macro real'' and involves having 8 [[feet (length)|feet]] (2.5 [[meter]]s) of space between vines in all directions. These areas, mostly in the south and central regions, have some lowest vine density in the world--often ranging between 375-650 vines per [[acre]] (900-1600 vines per [[hectare]]). This is less than 1/8th of the vine density commonly found in other wine regions such as [[Bordeaux (wine)|Bordeaux]] and [[Burgundy (wine)|Burgundy]]. Many Spanish vineyards are several decades old, with the old vines producing even lower yields of fruit. In the [[Jumilla]] region of [[Castile-La Mancha]], for example, yields are often less than 1.1 [[ton]] and acre (20 [[hectoliter|hl]]/ha).<ref name="Oxford pg 652-656"/> In the 1990s, the use of irrigation became more popular after droughts in 1994 and 1995 severely reduced the [[harvest (wine)|harvest]] in those years. In 1996, the practice of using irrigation in all Spanish wine regions was legalized with many regions quickly adopting the practice. In the [[Toledo (province)|Toledo]] province, [[Australian (wine)|Australian]] [[flying winemaker]]s helped to popularize the use of underground [[drip irrigation]] to minimize the effects of [[evaporation]]. The wide spread use of irrigation has encouraged higher density of vine plantings and has contributed to higher yields in some parts of Spain.<ref name="Oxford pg 652-656"/> While traditionally Spanish vineyards would harvest their grapes by hands, the modernization of the Spanish wine industry has saw increased use of [[mechanical harvesting]]. In years past, most harvesting had to be done in the early morning with wineries often refusing grapes after mid day due to their prolong exposure to the blistering heat. In recent years, aided in part by the wider spread use of mechanical harvesting, more harvests are now being done in the cooler temperatures at night.<ref name="Oxford pg 652-656"/> ===Grape varieties=== [[Image:Tempranillo.jpg|right|thumb|Tempranillo is the second most widely planted grape in Spain and is an important grape in the Rioja, Ribera del Duero and Penedès regions.]] Some records estimate that over 600 grape varieties are planted throughout Spain but 80% of the country's wine production is focused on only 20 grape varieties. The most widely planted grape is the white wine grape [[Airén]] which was prized for its hardiness and resistance to drop. It is found throughout central Spain and for many years served as the base for Spanish [[brandy]]. Wines made from this grape can be very [[alcoholic]] and prone to [[oxidation]]. The red wine grape [[Tempranillo]] is the second most widely planted grape variety, recently eclipsing [[Garnacha]] in plantings in 2004. It is known throughout Spain under a variety of [[synonym]]s that may appear on Spanish wine labels-including Cencibel, Tinto Fino and Ull de Llebre. Both Tempranillo and Garnacha are used to make the full bodied red wines associated with the [[Rioja (wine)|Rioja]], [[Ribera del Duero]] and [[Penedès]] with Garnacha being the main grape of the [[Priorat (DOQ)|Priorat]] region. In the [[Levante, Spain|Levante]] region, [[Monastrell]] and [[Bobal]] have significant plantings, being used for both dark red wines and dry [[rosé]].<ref name="Oxford pg 652-656"/> In the northwest, the white wine varieties of [[Albarino]] and [[Verdejo]] are popular plantings in the [[Rías Baixas (DO)|Rías Baixas]] and [[Rueda (DO)|Rueda]] respectively. In the Cava producing regions of Catalonia and elsewhere in Spain, the principle grapes of [[Macabeo]], [[Parellada]] and [[Xarel·lo]] are use for [[sparkling wine production]] as well as still white wines. In the southern Sherry and Malaga producing regions of Andalucia, the principle grapes are [[Palomino (grape)|Palomino]] and [[Pedro Ximénez]]. As the Spanish wine industry becomes more modern, there has been a larger presence of international grape variety appearing in both blends and [[varietal]] forms-most notably [[Cabernet Sauvignon]], [[Chardonnay]], [[Syrah]], [[Merlot]] and [[Sauvignon blanc]]. Other Spanish grape varieties that have significant plantings include [[Cariñena]], [[Godello]], [[Graciano]], [[Mencia]], [[Loureira]], and [[Treixadura]].<ref name="Oxford pg 652-656"/> ==Winemaking== [[Image:Wine barrels in La Rioja.jpg|left|thumb|Extended periods of aging in American oak has long been associated with Spanish wine from regions like the Rioja.]] In Spain, winemakers often use the [[Spanish language|Spanish word]] ''elaborar'' (to elaborate) rather than ''fabricar'' (to produce/make) when describing the Spanish [[winemaking]] philosophy. This relates to the view that the winemakers acts more of a nurturer of the grapes and wine rather than as a producer. For many years, Spanish winemaking was very rustic and steeped in tradition. This included the judicious use of [[oak (wine)|oak]] with some wines, even whites, spending as much as two decades aging in the barrel. This created distinctly identifiable fllavors that were internationally associated with the wines from regions such as the Rioja. <ref name="MacNeil pg 410-422"/> In the 19th century, wine writers held negative views about Spanish winemaking. [[Richard Ford (writer)|Richard Ford]] noted in 1846 that the Spanish made wine in an "unscientific and careless manner" while [[Cyrus Redding]] noted in his work the ''History and Description of Modern wines'' that Spanish gave "rude treatment" to the grapes. Some of these criticisms were rooted in the traditional manners of winemaking that the were employed in Spain. Crushing and [[fermentation (wine)|fermentation]] would take place in [[earthenware]] jars known as ''tinajas''. Afterwards the wine was stored in wooden barrels or pig skin made bags lined with [[resin]] known as ''cueros''.<ref name="Oxford pg 652-656"/> In the warmer climate and lower elevation regions, the red wines tilted towards being too high in alcohol and too low in acidity. The standard technique to rectify those wines was the addition of white wine grapes which balanced the acidity but diluted some of the fruit flavors of the red grapes.<ref name="Robinson pg 232-246"/> The advent of temperature control stainless steel fermentation tanks radically changed the wine industry in warm climate regions like Andalucia, La Mancha and the Levante, allowing winemakers to make more fresh and fruiter styles of wine-particularly whites. While many producers focused on this crisp, fresh styles in the early 1990s there was a resurgence in more active use of barrel fermenting whites as a throwback to the traditional, more oxidized styles of the 19th century. The use of oak has a long tradition in Spanish winemaking, dating back even centuries before the French introduced the small 59 gallon (225 liter) barrica style barrels. Gradually Spanish winemakers in the late 19th and early 20th century started to develop a preference for the cheaper, and more stronger flavored, American oak. Winemakers in regions like the Rioja found that the Tempranillo grape, in particularly, responded well to new American oak. In the 1990s, more winemakers started to rediscover the use of French oak and some wineries will use a combination of both as a blend. Most DOs require some minimum period of barrel aging which will be stipulated on the wine label by the designations-Crianza, Reserva and Gran Reserva depending on how long it spends in the barrel. The tradition of long barrel and bottle age has meant that most Spanish wines were ready to drink once they hit the market. A new generation of winemakers have started to produce more ''vino joven'' (young wines) that are released with very little aging.<ref name="Oxford pg 652-656"/> ===Sherry=== {{main|Sherry}} [[Image:Del Duque Amontillado Sherry.jpg|right|thumb|A glass of Amontillado Sherry.]] Sherry is a [[fortified wine]] produced in southern Spain around the towns of [[Jerez]], [[Sanlúcar de Barrameda]], and [[El Puerto de Santa María]]. In the 1990s, the European Union restricted the use of name "Sherry" to the wine made from this region. It mostly made from the Palomino grape, accounting for nearly 95% of the regions plantings, but [[Moscatel]] and Pedro Ximenez can also be used. While the wine is aging in the barrel, a naturally occurring yeast native to the region, known as [[flor]], will develop and distinguish certain styles of Sherry. The flor needs fresh wine in order to survive and is added by the use of a [[solera]] system that also gradually blends the wines of different vintages together. Palomino wine, by itself, typically ferments to an alcohol level of around 12% with Sherry producers adding brandy to the wine in order to increase the alcohol level or kill the flor yeast which will not thrive in alcohol levels above 16%.<ref name="Oxford pg 623-627"> J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 623-627 Oxford University Press 2006 ISBN 0198609906 </ref> Sherry has many categories:<ref name="Oxford pg 623-627"/> *'''[[Fino]]''' Sherry is a very light and delicate Sherry. These wines are characterized by flor. It often contains 15 to 18% of alcohol. *'''[[Manzanilla]]''' Sherry comes from the Sanlucar district along the sea coast. The sea air leads the Sherry to develop a salty taste. These wines also have flor. This wine is produced using exactly the same process than Fino, but as weather conditions are very different in Sanlucar district it grows to a slightly different kind of wine. It often contains 15 to 19% of alcohol. *'''[[Amontillado]]''' Sherry is similar to Fino, however it does not have the as much flor development. These are deeper in color and drier than Finos and are left in the barrel longer. It often contains 16 to 22% of alcohol. *'''[[Oloroso]]''' Sherry is deeper/darker in color and have more [[residual sugar]]. These are more fortified. It often contains 17 to 22% of alcohol. *'''[[Cream Sherry]]''' is very rich and can be a good dessert-style wine. It often contains 15.5 to 22% of alcohol. *'''[[Pedro Ximénez]]''' Sherry is very rich and is a popular [[dessert wine|dessert-style wine]. It's made from [[raisins]] of Pedro Ximenez grapes dried in the sun. It often contains around 18% of alcohol. *'''[[Palo Cortado]]''' Sherry is very rare, as its an Oloroso wine that gets older in a different way only produced by nature (not able by human interaction). It often contains 17 to 22% of alcohol. ===Cava=== {{See also|Catalan_wine#Cava}} [[Image:Xarel lo Cava grapes.jpg|left|thumb|230px|Xarel·lo is one of the principle grapes of the Spanish sparkling wine Cava.]] Cava is a Spanish sparkling wine made in the [[traditional method]] of the [[French (wine)|French]] sparkling wine [[Champagne (wine)|Champagne]]. It originated in the Catalonia region by the [[Codorníu Winery]] in the late 19th century. The wine was originally known as ''Champaña'' until Spanish producers officially adopted the term "Cava" (cellar) in 1970 in reference to the underground cellars when then wines [[fermentation (wine)|ferment]] and age in the bottle. The early Cava industry was nurtured by the phylloxera epidemic of the late 19th that caused the destruction and uprooting of vineyards planted with red grape varieties. Inspired by the success of Champagne, Codorníu and others encouraged vineyard owners to replant with white grape varieties like Macabeo, Parellada and Xarel·lo to use for sparkling wine production. These grapes are still the primary grapes of Cava today though some producers are experimenting with the use of the Champagne wine grapes of Chardonnay and [[Pinot noir]].<ref name="Oxford pg 144-145"> J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 145-145 Oxford University Press 2006 ISBN 0198609906 </ref> For most of existence, the production of Cava was not regulated to a particular region of DO but rather to the grapes and method of production. Upon Spain's acceptance into the European Union in 1986, efforts were undertaken to designate specific areas for Cava production. Today use of the term "Cava" is restricted to production around select municipalities in Catalonia, [[Aragon]], Castile and León, [[Valencian Community|Valencia]], [[Extremadura]], [[Navarra (DO)|Navarra]], Basque Country and Rioja. Around 95% of Spain's total Cava production is from Catalonia with the village of [[Sant Sadurní d'Anoia]] being home to many of Spain's largest production house.<ref name="Oxford pg 144-145"/> ==See also== *[[Codorníu Winery]] *[[Vega Sicilia]] ==References== {{Reflist}} ==External links== *[http://www.espavino.com/index_en.php Spain - Wine regions and their wine] Information about all Spanish DOCa and DO wine regions. *[http://www.feelmadrid.com/wine.html Spanish Wine] - Classification and Regions {{Wines}} {{Wine by country}} [[Category:Spanish wine| ]] [[de:Weinbau in Spanien]] [[es:Vino de España]] [[fr:Viticulture en Espagne]] [[lb:Wäibau a Spuenien]] [[nl:Spanje (wijnstreken)]] [[ja:スペインワイン]] [[no:Spansk vin]] [[sv:Spanska viner]] [[th:ไวน์สเปน]]