20 Questions
Which type of wine has no ageing requirement?
Generic wine
What is the minimum total time spent in barrel for Reserva red wines?
36 months
Which region is known for commonly using American oak in winemaking?
Ribera del Duero
What is the minimum time ageing requirement for Gran Reserva white wines?
18 months
Which term is used for red wines matured in oak for an unspecified duration?
Roble
Which type of wine is typically released young with minimal oak ageing?
Rosé wine
Which region is known for producing very good quality rosés at mid- and premium price points?
Penedès
What is the minimum time ageing requirement for Crianza white wines?
6 months
Which term is increasingly used for red wines matured in oak for an unspecified duration?
Roble
Which type of wine is made through longer periods of skin contact to achieve deeper color?
Rosé wine
Which type of fermentation is commonly used to enhance the fruity character of inexpensive and mid-priced young red wines in Spain?
Semi-carbonic maceration
What is a common practice for premium red and white wines in Spain?
Fermentation in stainless steel tanks
What is often done to enhance the texture of white wines in Spain?
Maturation in stainless steel tanks
What is the maximum capacity of oak vessels allowed by the national legislation in Spain?
330 L
What is the purpose of using cultured yeasts in winemaking in Spain?
To protect the wine
Which type of wines in Spain are often matured in oak?
Red wines
What are the terms Crianza, Reserva, and Gran Reserva used to indicate in Spain?
Minimum oak maturation times
What is the maximum capacity of oak vessels allowed by individual DOs in Spain?
350 L
What is the purpose of fining and/or filtration in winemaking in Spain?
To clarify the wine
What are concrete tanks and amphorae used for in winemaking in Spain?
Fermentation and storage
Test your knowledge of winemaking practices in Spain and learn about the evolution of techniques in the past 40 years. Discover how red, white, and rosé wines are made, including the use of stainless steel, temperature control, and inert gases. Explore the role of cultured yeasts, fining, and filtration, as well as carbonic or semi-carbonic maceration techniques.
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