Most people are quite surprised to hear that Spain has the largest amount of wine producing acreage of any country in the world. I know I was. My guess as to why this fact might not be so well known is probably because, when we measure the total volume of actual wine produced per country, it ranks third on the list behind Italy and France. Most experts are inclined to agree that this is most likely due to the geography. As we discovered in another article here this month, Spain is the second most mountainous country in Europe behind Switzerland, another thing most might not know. Don't you just love it when you learn something at the same time you' re enjoying yourself?
The HistoryBecause the culture of Spain is such that it has been influenced by centuries of invasion and the subsequent insertion of foreign customs, Txomin Etxaniz Vineyard in Getaria foods and beliefs, today's Spain is a vibrant and alive country with many diverse sides.That said, I'd like to give you a brief glimpse into how Spain came to be the wine producer it is. Keep in mind though, that a good many things we understand about the culinary side of this nation are intertwined. For example, cheeses are developed specifically to go with age old wine traditions and the same can be said in in the opposite order.
First, let's talk grapes. Some were cultivated between 4000 and 3000 BC, long before the wine culture of the Phoenicians came to Cadiz around 1100 BC. After that it was the Carthaginians. When the Greeks came in 700 BC, they introduced the culture of extensive vineyards. A few centuries later the Romans developed viticulture in the country further and following the fall of the Roman Empire, the Visigoth invaded Spain and wine production went into decline. Later, the Arab conquerors tolerated wine production without actually encouraging it. That is eight, uniquely disparate countries and cultures over a 4000 year span, if you count the indigenous population. But wait... there's more..The Moors were subsequently defeated and Christians took over. With colonization, Spain developed markets in its South American colonies, as well as, wine trade with England. The 17th and 18th centuries saw the growth of popularity with Sherry, Malaga and Rioja wine. The end of the 19th century saw the emergence of Spanish sparkling wines, with Cava in Cataloña. Then came the beginning of the Denominación de Origen system (D.O.) first developed in Rioja in 1926.
The Spanish Civil War in the 50s, saw many vineyards neglected or destroyed, but the final political stability created new export opportunities for bulk wine. This facilitated the creation of many cooperatives. Sherry was rediscovered in the 60s, while Rioja wines were again in demand from foreign markets. Gradually, Spain has moved from producing low quality bulk wines, to focusing on top shelf, quality wines.The D.O. system was revised in 1970 and now has similarities with the French and Italian systems. In 2007, there were 67 D.O.'s. in Spain. The Spanish have also addeed a top class of D.O., the Denominación de Origen Calificada. This status is given only to D.O.'s that have a consistent track record of quality. There are two D.O.C.; Rioja and Priorat.
So as you can see, Spain's food, wines and attitude have all been shaped over the centuries into a melding of the culture you have today. It explains quite a bit as you start to delve into the nation, its culture and its cuisine. To really get an understanding of a country and its people, you have to think, eat and drink like they do. I wholeheartedly agree. To find out more about the regions and culinary history of Spain, check out Spain...A Culinary Day in the Life. Lastly, no discussion about wine in Spain would be complete without talking about the time honored tradition of drinking out of the Porron.El Porron
From Wikpedia: "Porron (Catalan: porró) is a traditional glass wine pitcher, typical of Catalonia, but famous throughout Spain. It resembles a cross between a wine bottle and a watering can. The top of the bottle is narrow and can be sealed off with a cork. Stemming upwards from the bottom of the pitcher is a spout that gradually tapers off to a small opening. It is shaped such that the wine stored inside it will have minimal contact with the air, while being ready to be used at all times. The idea originated as a replacement to Bota bags. Porrons are most commonly filled with regular wines, either white or red, but are also used to drink Cava. A smaller version, filled with dessert sweet wine, is common in Catalan restaurants."Now that we have covered a brief history of the country's wine making origins, rather than give you a huge list of wines, I have chosen three outstanding D.O.'s for you to try and enjoy.
Bodegas Bleda, Murcia
The Winery
Bodegas Bleda is a family owned bodega that was established in 1935. It was one of the very first bodegas to individually bottle wine in this region, where until the 1980's was primarily used to produce bulk table wines. It is also one of the most important and historic Bodegas. Its ever-increasing presence in various reference guides and awards in international competitions are Christopher Gilar of Bodegas Bleda testimony to the quality and focus of this bodega, and the success of their extensive regional grape varietals - primarily the Monastrell (or Mourvédre in French). Their wines are bottled and aged under the most modern and technologically advanced conditions in line with the new Jumilla, while maintaining the long traditions of the bodega.
The WineDIVUS
Current Vintage: 2005
Grapes: 95% Monastrell, 5% Merlot
PRODUCTION NOTES
The grapes come from 50 year-old vineyards of Monastrell 95% and Merlot 5%, hand selected and harvested during the first week of October 2005. There is a long maceration of the skin for 21 days. Crianza of the wine: in new French oak barrels (Allier) during nine months.
TASTING
Very intense and deep cherry red color. Nose of intense blackberry, blackcurrant and light anis, with a pleasant vanilla note of elegant Allier wood. In the mouth it is tasty, rich and with balsamic notes. Meaty, fresh and balanced structure, very powerful with good acidity and noble with well-joined tannins integrated with wood. Ample and persistent finish with tobacco & toasted notes and bright retro nasal aroma.
The Bodegas Berceo of Rioja
The Winery Bodegas Gurpegui Muga was formed nearly one and a half centuries ago, where the first member of the Gurpegui family inspired the creation of what is today, one of the most important wine producing grupos in Spain. The respect for inherited tradition and a deep love of wine are still recognized as the prominent features of their identity.
Bodegas Berceo is the oldest and most historical bodega of the group located in Haro (Rioja Alavesa) on the historical street of Cuevas de Haro, and was established in 1872. One of two bodegas located within the actual municipality, they originally located the bodega on the side of town with the steepest incline, as it was one of the first to use the gravitation process advantage to produce wine, which at the time, was considered a revolutionary technology. It is still functional to this day (but not used for production). In the old cellars and ancient facilities of Bodegas
Berceo, the traditions of old live side-by-side with the most innovative wine production systems, such as the new Luis Gurpegui Muga Bodega, a splendid 21st century building incorporating the latest wine-making technologies, located at the edge of the Navarra region which borders Rioja Alavesa. Today, they are part of a Riojan group called Grupo Gurpegui Muga, which utilize a wide variety of wine-producing estates in a number of areas. The Bodegas Berceo of Rioja and Luis Gurpegui Muga of Navarra wines are highly respected and well established in the Spanish and international markets, along with continuing international accolades and recognition.
The WineGONZALO de BERCEO RESERVA
Current Vintage: 2001
Grapes: Tempranillo, Graciano, Mazuelo
PRODUCTION NOTES
The bunches were hand picked, whole, clean and leaf free. Vinification was carried out with the traditional fermentation method, not exceeding 28 °C during the first fermentation. After a very light sulphite process, skins were cleared from the must at a denisty of 995 gr/L, completing afterwards malolactic fermentation. Once completed, a further sulphite process was carried out at 2 fr/hl, after which the aging process began, keeping the wine in oak barrels (both French and American) for at least 1 year. The wine was then filtered and cold stabilized at -5 °C, prior to bottling.
TASTING
Clean and brilliant ruby red color.
Perfect balance between the vanilla and spices from the oak and plumy, red berry fruit aromas. Smooth, well rounded, good backbone and a long, persistent finish, with nice, well integrated acidity which will help keep the wine, improving for a further 3 to 4 years.
Adega Almirante, Rias Baixas
The WineryThe birth of Albariño and its relation to Portas dates historically back to the XII Century above the river Umia, which ends in Portas, about one-third of the way between Pontevedra and Santiago de Compostela. Adega Almirante in a very short time, has become one of the most important bodegas (Adegas) in Rias Baixas. Located in the borough of Portas within the province of Caldas de Reis, which is located in the northern portion of Val de Salnés. This is the closest Albariño region to the Atlantic west, allowing for a later harvest and increased grape maturity. The over 35 hectares of vines are owned by the five principal owners of Adegas Almirante. Therefore the quality of the grapes and reputation of the wines are controlled by the owners. This quality is evident as reflected in the new state of the art facility and growing techniques, which is resulting in the rapid success of their Albariños locally, and now, internationally. The late harvest maceration provides the wines with brilliant color, freshness, elegance, and intense flavors.
The WineMACCERATO
Current Vintage: 2006
Grape: 100% Albariño
NOSE
A nose that is surprisingly complex, elegant ripe fruit - apricot, banana, apple, giving way to delicate floral tones and a subtle herbal background.
VISUAL STAGE
Clear, brilliant, intense straw color with golden reflections.
TASTING STAGE
A flavorsome Albariño, which stands out for its body and complexity, due to the second, temperature controlled Maceration process. This elevates the fruity overtones, while at the same time, Maccerato is characterized by its finish, rounded quality and acidity. Through the retro-nasal passage, there is a balanced structure that makes this an especially unique Albariño.
Bon Appetit,
Lou
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