Wines of Germany, Portugal, Spain

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  1. German Wine Quality Categories
    • Deutscher Tafelwein
    • Deutscher Landwein
    • Qualitatswein
    • Qualitatswein bestimmter Anbaugebiete
    • Gualitatswein mit Pradikat
  2. Deutscher Tafelwein
    Simple Table Wine
  3. Deutscher Landwein
    Special Table Wine
  4. Qualitatswein
    Quality wine
  5. Qualitatswein bestimmter Anbaugebiete (QbA)
    Quality wine from specific regions
  6. Qualitatswein mit Pradikat (QmP)
    • Quality wine with special attributes
    • Kabinett
    • Spatlese
    • Auslese
    • Beerenauslese
    • Trocketneerenauslese
    • Eiswein
  7. Kabinett
    • Reserve
    • Light wine, reflects terroir
    • Low in alcohol
    • Inexpensive
  8. Spatlese
    • Late Harvest
    • Extra ripeness (warm and dry autumns or noble rot)
    • More fully flavored
    • Higher alcohol
  9. Noble Rot - Botrytis
    fungle dises responsible for grey rot on fruit. In rare terroirs it becomes "magical and noble:
  10. Auslese
    • 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
  11. Beerenauslese
    • Berry Select Harvest
    • pick of shriveled, noble rot berries
    • High sugar = high alcohol
    • Cosiderable residual sugar = sweet
    • Dessert wines - similar to Sauternes
  12. Trockenbeerenauslese
    • Dried Berry Select Harvest
    • Extreme form of Beerenauslese
    • Thick as syrup
    • Immortal
    • Among most expensive wines
    • Must be aged
  13. Eiswein
    • Ice Wine
    • Picked when frozen on vine, crushed while still frozen
    • only few drops per grape
    • Very expensive
  14. German Style of Wine
    • Trocken = dry
    • Halbtrocken = semi-dry
    • Lieblich = sweet (lovely)
    • Sekt = sparkling wine
  15. Liebfraumilch
    • 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
  16. Where bottled? German
    • Gutsabfullung: "estate-bottled"
    • Erzeugerabfullung: "producer-bottled"
    • Abfuller: "bottled by independent bottler"
  17. Spain: Rioja, Ribero del Duero, Priorato
    • Termpranillo, Garnacha (Grenache), Carinena (Carignan)
    • Style: rich or medium-bodied reds
  18. Spain: Jerez
    • Sherry (Palomino, Pedro Ximenez)
    • Style: Dry through to sweet fortified wine
  19. Spain: Rias Baixas
    • Albarino
    • Style: Aromatic, fruity whites
  20. Spain: Catalonia (Penedes)
    • Cavas (Parellada, Xarel-lo, Macabeo)
    • Style: Dry sparkling made metodo tradicional
  21. DO Wine Classifications: Spain
    • Vino de mesa
    • Vino de la tierra
    • Vinos de Calidad con Indicacion Geografica (VCIG)
    • Denominacion de Origen (DO)
    • Denominacion de Origen Calificada (DOC)
  22. Vino de mesa
    table wine generally from unclassified vineyards, but like Italian vio da tavola, some excellent and expensive wines found in this class
  23. Vino de la tierra
    wine produced from a specific region; counterpart to Franch vin de pays
  24. Vinos de Calidad con Indicacion Geografica (VCIG)
    better than vino de la tierra, but lesser than DO
  25. Denominacion de Origen (DO)
    mainstay, high end wines
  26. Denominacion de Origen Calificada (DOC)
    highest quality wines
  27. Spanish Grape Varieties: Tempranillo
    • major grape in all reds
    • fine quality
    • aromatic
    • good acid balance
  28. Spanish Grape Varieties: Graciano
    • minor red
    • adds aroma and flavor
  29. Spanish Grape Varieties: Mazuelo (Carignan)
    • robust red
    • rich in tannin and color
  30. Spanish Grape Varieties: Garnacha (Grenache)
    • red
    • high alcohol
    • adds body
  31. Spanish Grape Varieties: Viura
    • major white variety
    • contributes aroma, fruit flavors, acidity
  32. Spanish Grape Varieties: Malyasia
    • white
    • low alcohol
    • blended for aroma
  33. Spanish Grape Varieties: Garnacha Blanca
    • white
    • higher alcohol
    • added for body
  34. Spanish Wine Types: Tinto
    red wine
  35. Spanish Wine Types: Rosado
    rose wine
  36. Spanish Wine Types: Clarete
    light red wine
  37. Spanish Wine Types: Blanco
    White wine
  38. Spanish Wine Types: Cava
    Sparkling wines made by Champagne method
  39. Sweetness: Spanish whites, sherries, and cavas
    • Dulce: sweet
    • Seco: dry
    • Semi-seco: medium-dry
    • Brut: very dry
  40. Spanish Wine Aging
    • 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
  41. Sherry
    • 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 ?
  42. Sherry Colors
    • 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
  43. Solera System
    • Flor is kept alive over many years by continually replenishing cask butts with yeast nutrients
    • A system of fractional blending that maintains product consistency
  44. Northern Portugal wine regions
    • Dao
    • Barraida
    • Vinho Verde
    • Douro Valley (port wines)
  45. Southern Portugal wine regions
    • Lisbon
    • Alentejo
    • Algarve
    • Madeira (Island)
  46. Portugal Wine Classifications
    • (worst) Vinho de mesa (table wine)
    • Vinho regional
    • Indicacao de Proveniencia Regulamentada (IPR)
    • (best) Denominacao de Origem Controlada (DOC)
  47. Port
    • 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%
  48. History of Port Production
    • 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.
  49. Grape Varieties used in Port
    • Touriga Nacional: backbone for most vintage ports
    • Touriga Francesa
    • Tinta Roriz (Spanish Tempranillo)
    • Tinta Barroca
    • Tinta Cao
  50. Madeira
    • 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.
Card Set
Wines of Germany, Portugal, Spain
Wine tasting Wines of Germany, Portugal, Spain
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