Cornell Wines Final - Spain & Portugal

Study Notes

Spanish and Portuguese Wine Classification Systems

Spain uses the Denominacion de Origen (DO) system, while Portugal has the Indication of Regulated Provence (IPR) and Denominacao de Origem Controlada (DOC).
Spanish wine classifications include:
- Vino de Mesa: table wine
- Vino de la Tierra: regional wine
- Denominacion de Origen (DO): controlled designation of origin
- Denominacion de Origen Califacada (DOCa): the highest level, indicating strict quality control

Classifications of Portuguese Wines

Portuguese wines are classified as follows:
- Vinho de Mesa: basic table wine
- Vinho Regional: covers eight large geographic regions
- IPR: 28 approved regions indicating regulatory control
- DOC: Denominacao de Origem Controlada, recognizing the top 19 wine-producing regions

Fortified Wines

Fortified wines contain added brandy, increasing alcohol content to 15% - 23%.
Examples include:
- Sherry from Spain
- Port and Madeira from Portugal
Fermentation impacts sweetness in fortified wines:
- Sweet Port: fortified during fermentation
- Dry Sherry: fortified post-fermentation

Classifications of Port

Key grape for Port is Tinta Roriz (Tempranillo), primarily produced in the Douro Valley.
Port is fortified during fermentation, resulting in a natural sweetness.
Classification types include:
- Ruby: young ports aged 3 years in wood
- Tawny: older wood-aged ports
- Colheita: tawny from a single vintage, aged at least 7 years
- Vintage Port: high-quality wine from exceptional years, aged 10-20 years
- Late Bottled Vintage (LBV): vintage left in wood for 4-6 years

Classifications of Sherry

Originates from Jerez, Spain, primarily using the Palomino grape, with a unique aging process called the solera system.
Sherry types include:
- Fino: light, crisp, dry with yeast film (flor)
- Manzanilla: salty, from Sanlucar region
- Amontillado: dry, aged longer, deeper color
- Oloroso: deep flavor, fortified without flor
- Cream: sweet dessert style made from Olorosos with added sweet wine

Classifications of Madeira

Produced on the island of Madeira; features a unique heating process called estufagem, caramelizing sugars.
Madeira types include:
- Sercial: pale, dry, high acidity
- Verdelho: golden, medium sweetness
- Bual: deep in color and rich
- Malmsey: the sweetest variation

Serving Suggestions and Temperature

Sherry is served chilled, commonly as aperitifs with tapas or in various dishes, best paired with almonds.
Sherry glass, or "copita," holds servings of 1.5-2 oz. Recommended temperatures:
- Fino: 45°F
- Amontillado/Oloroso: 60°F
Port is served cool, typically in 2.5-3 oz servings. Best temperatures:
- 60-65°F; pairs well with strong cheeses and various desserts.
Vintage Port ages well, requiring 20+ years in the bottle, with notable vintages including 2003, 2000, and 1994.

Unique Winemaking Practices in Portugal

The phenomenon of flor is crucial, impacting whether Sherries evolve into finos or olorosos.
Selection of wine styles occurs post-fermentation, based on sensory evaluations.

Description

Test your knowledge of Spanish and Portuguese wine classifications with these flashcards! Explore the Denominacion de Origen system in Spain and its equivalent in Portugal. Perfect for those looking to deepen their understanding of wines from the Iberian Peninsula.