1. Omar Khayyam Nishapur, ca. 1050-1123 They say drinking wine is a sin. If those who love wine and love go to hell, paradise must be empty

2. Is this wine taste serious? Not much, but let us try to chat in a not too chaotic way. Languages? English, Italian?

3. Pedo-climatic conditions in Spain (1) Most of the country is a plateau with Low organic matter content in the soil and low water capacity. Low rainfall High number of sunny hours High difference of temperature day- night

4. Pedo-climatic conditions in Spain (2) Consequences: Generally good a priori conditions for wine making –But does this mean that Spanish wine is always good? Slope and orientation is less important than in France or most of Italy. Difference of quality between years is smaller (but there is a difference)

5. Wine production in different countries (average 10 years) Which is the percentage of good wine?

6. The D.O.C. in Spain Relatively few: 54?. (Italy >250) Very few sub-denominations (Italy > 1200) No sub-denominations defined by the grape variety. They are all “D.O.C.G.” (controlled by INDO)

7. Some standard regulations Keywords for ageing Redsminimum age minimum in oak barrel Crianza:24 months6 months Reserva36 months12 months Gran Reserva 60 months24 months Recently: “Roble”, often to indicate less than 6 months in wood

8. DOC Spagnole

9. The tongue and the basic tastes

10. Glasses General rules: –Transparent, no carvings, slightly closed, leaving space to develop the smell, high enough to avoid the smell of your hand Two main types: –Large –Small –A lot of shapes: tulip, AFNOR, “ballon”, Cognac When to use a large glass? –Powerful wines not beyond the optimal age –Hint: pour a bit in a standard glass; if it improves after a while, decant and use a large glass

11. Smoothness, balance A wine is balanced if Sweet substances, alcohol (<14%), sugar = acid substances (fixed acidity) + bitter substances (polyphenoles) Luca Maroni, Guida dei vini italiani, No specification of units “Indice de souplesse”: Alcohol (%vol)-[Fixed acidity(grammes/litre)+tanins (grammes/litre)] < 5 : thin wines 5 to 6-7 : “souples” (balanced?) >6-7: Thick, fat Emile Peynaud, Connaissance et travail du vin Very simplified: what about effects of ageing, for example?

12. In general Spanish reds are better than whites Very few whites improve several years in the bottle High alcohol content, full-bodied, “impegnativi”. –Some labels lie in the “opposite sense” (declaring less alcohol) The smell of oak is often dominant Reds are marketed rather late, when they start to be ready (tendency  ) –Examples: Vega Sicilia often sells the best wines when they are 20-25 years old. –Sweet wines, “olorosos”

13. Production structure Big producers are dominant (tendency irregular) Relatively few producers use 100% grapes from the own vineyards (tendency  ) North generally better than south, Often good quality-price ratio in the south for producers that have upgraded their technique.

14. Cultivation style Most often stand-alone without trellis Low density: 1000-1500 plants/ha (tendency  )

15. The traditional n.1 D.O.C.: Rioja Traditionally smooth and strongly wooded (American oak) “Modern” style: more concentration and less wood Rioja de cosechero: semi-carbonic fermentation

16. The traditional n.1 D.O.C.: Rioja Three sub-D.O.C.: Rioja Alta, Rioja Alavesa (Basque country), Rioja Baja Some white, traditionally very oaked. Also some fruity white.

17. The most fashionable D.O.C.: Ribera del Duero and Priorato Full bodied reds Much smaller production Sometimes non justified prices Ribera del Duero Priorato

18. Ribera del Duero

19. Protos: The pioneer of Ribera del Duero

20. Tapas: The Iberic pork (Pata negra) De bellota: It should have eaten only oak acorns De recebo: fed with soja and acorn the last months Cruzado: hybrid race

21. Tapas Chorizo: Specific spice: “pimentón” (most often mild) Best if “pata negra” Lomo: Similar but a single piece of meat (=“lonza”) Cheese: most Spanish cheese is Manchego-like (Zamorano, Esgueva, Roncal, etc.) Keywords: curado, semi, mezcla Idiazabal: sheep, smoked. Some mild cow cheese along the northwest coast Cabrales: “blue”. How to distinguish craft and industrial. Cecina: similar to Bresaola

22. The glass and the wine Maximum level of filling: about 1/3 for the AFNOR glass. Much less for larger glasses Need of space to concentrate aromas More than that makes oxygenation difficult

23. Why Spanish wine is not at the level of its potential quality? Technical knowledge of producers. Studies in oenology too recent Too many people still saying “the good wine is the one from the farmer, without chemistry” Grape varieties

24. Grape varieties: the ones to keep Tempranillo = tinto fino (Ribera Duero) = Cencibel (Mancha) = Ull de llebre (Catalonia) ~ Tinta de Toro : Best results among national varieties. Medium-high body and a variety of aromas. Good potential for reds: Garnacha (more fruity), Monastrell (Mourvèdre), Mazuelo, Graciano, Prieto picudo. Interesting for whites: Albariño, Loureiro, Treixadura, Macabeo, Xarel.lo, Perellada, Verdejo (Verdicchio), Viura Specific for sweet wines: Pedro Ximenez, Moscatel French varieties: Cabernet Sauvignon, Merlot, Sauvignon. Not much but growing. Interesting the coupage Tempranillo + Cabernet Sauvignon (+ Merlot).

25. Grape varieties: the ones to forget They occupy most of the vineyard area in Spain Often cultivated because they are resistant to draught Airén: the largest area worldwide Bobal, Pardillo, Zalema, Jaén To avoid for table wine: Palomino (good for Sherry) Blanca Cayetana (good for brandy)

26. Sparkling wine: “cava”, a special D.O.C. Most sparkling wine is “Método clásico” (Méthode Champenoise) Cava: Mainly from Cataluña with a few exceptions

27. Jerez (Sherry) Crianza en soleras Velo de flor (mould) Fino, manzanilla: relatively long aging in cask, but they should not be kept longtime

28. Jerez (2) Fino, manzanilla: relatively long aging in cask, but they should not be kept longtime Main difference: influence of the sea Amontillado, oloroso: oxidative ageing