Andalucia Flashcards
How history helped to shape Andalucía’s modern wine industry
second largest autonomous region (behind CyL). phoenicians belived to have brought wine. founded Cadiz, oldest standing city in Western Europe. Caliph conceded and only left a third of vines, grape culture cont’d with Christians. Explorers wanted wine. Malaga gave land to residents to plant vines. Magellan brought Sherry. In 18th century, sherry wine producers developed criaderas y soleras system to manage wine surplus stemming from multiple generous harvests - ended up producing better wines. Phylloxera didn’t hit hard (already a solution) so growers just reassessed with vines were best. But Franco’s regime hit region as one of the hardest. Rebounded after.
Main topographical features (mountain ranges, rivers, etc.)
Most important: 2 primary mt ranges: sierra morena (north), sistema betico (south - sierra nevada) 2 main rivers: guadalquivir, guadalete /// Sierra Morena natural northern border to Extremadura and Castilla la Mancha. Sistema Betico, to south, highest mt range on peninsula (made up of cordillera prebetica (murcia), cordillera penebetica (south), cordillera subbetica (north). Third highest peak in Europe is in Sierra Nevada (highest on mainland spain) - part of Cordillera Penibetica, in Granada - some of vineyards here are hightest in Europe. Five rivers on way to ocean: odiel, tinto, guadalete, guadalquivir, barbate -- guadalete and guadalquivir through sherry country. rivers to med: guadiaro, guadalhorce, guadalfeo, andarax, almanzora
The factors influencing the region’s climate
Mediterranean with continental influences. Rainfall winter dominant. Azores high contributes hot, dry summers. Coastal areas less extreme temp flucuations. Jaen and Granada lowest overall temps in south. Levante and Poniente winds affect most of region. Rainfall varied throughout.
Dominant soil types
Very large so lots of soils. In north (sierra morena) limestone and clay. south and East in Sierra Betico: limestone and slate. Jerez and montilla-moriles: Albariza of course - white, rich in calicium carbonate (chalk with limestone, clay and sand) – reflects sunlight (keeps cooler), retains humidity, stores water by forming hard crust at surface. Largely in DO Jerez and DO Manzanilla San Lucar de Barrameda – 90% Albariza. Also found in DO Montilla-Moriles - called albero (also the name of floor in sherry bodegas)
The “need to know” (NTK) grape varieties and their regional synonyms
consderable portion are vino generoso (fortified) and vino dulce (sweet), so grapes that dominate: palomino fino, pedro ximenez, moscatel. Palomino fino also Listan Blanco. PX and moscatel used as sweetening agents for Sherry, and for vinos dulces. The majority of the sweet wines come from DO Montilla-Moriles and DO Malaga. Some still and sparkling – grapes include: white: px, viriruego, chard, sauv blanc. Red: temp, garnacha tinta, cab, merlot, cab franc, syrah.
The main vine training systems in Andalucía
en vaso. In some areas on slopes both en vaso and espaldera, but hand harvested for logistical reasons and quality. In Jerez, most pruned vara y pulgar.
Traditional and modern winemaking practices
Most versatile range of wines in all of Spain - still, sweet, fortified, sparkling.
Dominant wine styles in Andalucia
consderable portion are vino generoso (fortified) and vino dulce (sweet). Also still table wines and sparkling.
Poniente wind
brings cool, humid winds from the west = the ocean. appears as an evening sea breeze. Can reach 95% humidity level, and moderates hot dry Levante from the east. Combo ideal for development of flor - especially noticeable in Manzanillas from San Lucar, which carry a hint of sea.
Sherry history
Same history, but was exported to England (when region reclaimed by Christians) and bartered for wool. In 17th and 18th centuries popularity grew, and British merchants set up shop in Jerez. Creation of soleras y criaderas in 18th century significantly change sherry’s wine style - it became less sweet. Also, to accommodate solera, existing architecture had to change. After phylloxera, and optimization of vines, region was prosperous, exports expanded. Estacion de Jerez in 1854 - train to puerto de Santa Maria
about palomino fino
Also called Listan Blanco. Believed to be named after Don Fernan Yañez Palomino, a knight who fought beisde King Alfonso I during Reconquista. Indigenous to Andalucia. Prone to oxidation.
about px grape
indigenous to Andalucia. Principal sweetening agent in sherry. Mostly planted in DO montilla-moriles where it’s warmer - good for ripeness. Can produce varietal wines.
about moscatel (de Alejandria)
sweetening agent for sherry. also varietal wines. Native to probably italy or greece. high sugar levels. Sweet wines in DO Malaga.
Sherry cathedrals
retain humidity (key for flor) and reduce heat. Also make room for soleras. Windows up high to release heat, and esparto, when wet, to cool incoming air. Thick walls, white outside. Albero floor. Oriented notheast-southwest axis - allows for entry (through strategically placed windows) of mositure-laden Poniente winds, and blocks dry Levante winds. Opened in evening, closed in morning.
Albero
Bodego floors are covered with albero, an absorbant sand very similar to what is used in bullrings. Porous and moisture retentive sand - regulate humidity and moisture in bodega.
Primera yema
once grape are crushed, must is extracted and classified according to press fratction. The first is mostly free-run juice. Light and pale - 65% of total volume. usually for finos.
Segunda yema
generally extracted via pneumatic press. Juice contains more color and tanin than the free-run (23% of volume). Usually used for Oloroso.
Mosto prensa
For distillation. represents the press fraction that receives the most pressure and therefore extracts a coarser more inelegant juice. Used for distillation and not sherry
Base wine production
primera yema and segunda yema fermented separately in predominantly temp-controlled stainless tanks. Alcoholic ferment carried about by indigenous yeasts. Palomino wines ferment to dryness - alc generally 11-12%. Usually produced near vineyards and not cathedrals).
How does base wine get classified as fino/manzanilla?
wines with a distinct paleness and finesse are destine to be finos and manzanillas. Marked with a / . Will undergo biological aging
How does base wine get classified as oloroso?
wines with greater structure are earmakred as olorosos. Marked with circle (o) They undergo pure physiochmeical oxidation in direct contact w/air. Final wine is dark in color, aromas of hazelnuts, walnuts, more body. Can pick up to 22% alc (the max allowed).
What happens after classification?
after classification, wines are then fortified with 50/50 mixture of distilled grape spirit and mature sherry known as mitad y mitad. Fino/Manzanilla fortified to 15-15.5% (if above 17%, flor will die). Olorosos fortified to 17% (to ensure flor dies)
What happens after fortification?
After fortification, and prior to entering the solera, wines are moved from tank to wooden butts for intermediary stage called sobretable. After a period of time (3 mos to a year) tasters analyze the wines again to confirm or change the original classification. (Fino/manzanilla can take some time to show true character.) Those w/active and thriving flor will continue. those with less vigours flor are fortified to 17% and aged oxidatively as Oloroso. Any barrels not worthy will be used for vinegar.
About flor
environment must be aerobic and undisturbed, humid. Flor’s food source depletes within 12-18 mos, hence wine must be refreshed via solera. Min age of sherry is 2 yrs, but usually much longer. Most flor only lives for 7-8 years, Manzanilla a little longer due to humidity.
How is amontillado created?
If flor begins to die off, the wine comes in contact with air, and an amontillado can be created by refortifying the wine to min of 17% and aging it further. Color changes to gold with aromas of hazelnuts.
What are rayas?
butts with lighter wines may be aged outside in the sun for 1-2 years. 15% of volume will evaporate, hastening aging. These are often blended with sweetening agent to craft dessert wines.
Four definitions for the word solera
1) vertical stacking of casks with one type of sherry of diff ages. 2) From latin word solum meaning floor - technically the bottom row of butts. 3) a dynamic aging system that allows for partial withdrawal of older wine…. 4) a fractional blending and agin system that maintains both house style and consisten quality of product.
What are criaderas?
The barrels comprising the solera are organized int tiers called criaderas (also known as scales). Each row contains same age. 3-20 criaderas. # of butts in a criadera unlimited. Preferred and most common bo=utt is 159g/600l, American oak. Usually filled to 5/6 capacity.
