Spain with Brenna!

S P A I N

H I S T O R Y

“The abundance of native grape varieties fostered an early start to viticulture with evidence of grape pips dating back to the Tertiary period. Archaeologists believe that these grapes were first cultivated sometime between 4000 and 3000 BC. Under Roman rule, Spanish wine was widely exported and traded throughout the Roman empire. The quality of Spanish wine during Roman times was varied. Following the completion of the Spanish Reconquista in 1492, Christopher Columbus discovered the New World under the sponsorship of the Spanish crown. This opened up a new export market as well as new opportunity for wine production. Spanish missionaries and conquistadors brought European grape vines with them as they colonized the new lands. The emergence of growing wine industries in Mexico, Peru, Chile and Argentina was a threat to this income, with Philip III and succeeding monarchs issuing decrees and declarations ordering the uprooting of New World vineyards and halting the production of wine by the colonies.  A major turning point occurred in the mid 19th century when the phylloxera epidemic ravaged European vineyards-most notably 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. Phylloxera eventually reached Spain, devastating regions like Malaga in 1878 and reaching Rioja in 1901.It wasn't till the 1950s that domestic stability helped to usher in a period of revival for the Spanish wine industry.  Soon the quality and production volume of premium wines began to overtake the presence of generic Spanish bulk wines on the market and Spain's reputation entering the 21st century was that of a serious wine producing country that could compete with other producers in the world wine market.”

C L I M A T E

One of the dominant geographical influences of Spanish viticulture is the vast plateau known as the Meseta Central that covers much of central Spain. Several of Spain's principal rivers that are at the heart of many Spanish wine regions flow to the sea from that central area. In addition to the Meseta Central, several mountain ranges known as cordilleras 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.

The climate gets more extreme further inland towards the Meseta Central and is characterized by hot summers with temperatures that can reach 104 °F (40 °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 Towards the southeast, around Valencia, the climate is more moderate with the strong Mediterranean influence. In the south, the Sherry and Malaga producing regions of Andalusia contain some of the hottest parts of Spain. North of the Sierra Nevada mountains in the Guadalquivir Valley, temperatures often reach 113 °F (45 °C) in the summer. To adapt to these high temperatures, many Spanish vineyards will be planted on higher elevations, with many vineyards located over 2,000 feet (610 m) above sea level. These high altitudes create a large diurnal temperature variation with low night time temperatures that allow the grapes to maintain acidity levels and colouring. Regions with lower altitude vineyards, such as along the southern Mediterranean coast are suitable for producing grapes of high alcohol levels and low acidity.

V A R I E T A L S

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, 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 synonyms 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, Ribera del Duero and Penedès with Garnacha being the main grape of the Priorat region. In the Levante region, Monastrell and Bobal have significant plantings, being used for both dark red wines and dry rosé.

In the northwest, the white wine varieties of Albariño and Verdejo are popular plantings in the Rías Baixas and Rueda respectively. In the Cava producing regions of Catalonia and elsewhere in Spain, the principal grapes of Macabeo, Parellada and Xarel·lo are used for sparkling wine production as well as still white wines. In the southern Sherry and Malaga producing regions of Andalucia, the principal grapes are Palomino and Pedro Ximénez. As the Spanish wine industry becomes more modern, there has been a larger presence of international grape varieties 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.

• Sherry
• Cava

W I N E  L A W S

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 undergone 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. The three most common aging designations on Spanish wine labels are Crianza, Reserva and Gran Reserva.

• Crianza red wines are aged for 2 years with at least 6 months in oak. Crianza whites and rosés must be aged for at least 1 year with at least 6 months in oak.
• Reserva red wines are aged for at least 3 years with at least 1 year in oak. Reserva whites and rosés must be aged for at least 2 years with at least 6 months in oak.
• Gran Reserva wines typically appear in above average vintages with the red wines requiring at least 5 years aging, 18 months of which in oak and a minimum of 36 months in the bottle. Gran Reserva whites and rosés must be aged for at least 4 years with at least 6 months in oak.