ESPAÑA
Spanish Maps and Comparative Exercises
Re-examine labels and wines based on two axes—appellation and time—for white wines of the Atlantic side, inland Tempranillo, Cava, and Sherry.
Read the key points in the diagram
First, consider your answer to the question, then read the comparison table and explanation. The table is organized based on articles and sources. Lastly, please jot down the basis for your answer and any reflections in your notes.
Rioja: Separate information on place and time
Explain why two bottles labeled Reserva are not necessarily made from the same plot and barrel.
Read the comparison table and reasoning
| Items for comparison. | Geographical indications | Display of maturation |
|---|---|---|
| Key questions | Where does the raw material come from? | Under which conditions was the time spent? |
| Examples | Information on region, village, vineyard | Crianza / Reserva etc. |
| Unknown from this alone. | Barrel specifications, length of bottle maturation. | Plot, blend, barrel material |
Geography and maturation are independent pieces of information. After confirming the same vintage, color, and appellation, record the geographical extent, grape material, vessel, and actual length of maturation. Do not automatically assign the same figures to Italian Riserva wines.
Read the source:Rioja's two axes → Italian appellations →
Sherry and Champagne: Comparing the handling of multiple vintages.
Write three questions to check what a given old vintage year refers to when it appears in source material.
Read the comparison table and reasoning
| Items for comparison. | Criadera and solera | Reserve wines in Champagne |
|---|---|---|
| Basic target | Continuous topping up connecting maturation stages | Past base wines used in blends |
| How to read the stated number of years | Year of establishment is not the age of the entire contents | The age of some of the base wine is not the age of the total finished wine. |
| Investigate separately | Maturation environments such as flor | Bottle aging and disgorgement after blending |
Check whether it is the year of establishment or vintage, whether it is part of the elements or the whole, and from when each step is counted. The presence of flor and ongoing replenishment also do not mean the same thing.
Read the source:Ageing of Sherry → Bollinger product materials →
Cava and Champagne: Shared methods and different regulations
Why can't you say, 'They both use the traditional method, so the grapes and aging regulations are the same'?
Read the comparison table and reasoning
| Items for comparison. | Processes to confirm in common. | Check conditions for each appellation |
|---|---|---|
| Fermentation | Base wine production → secondary fermentation in bottle | Regions and Authorized Grape Varieties |
| Time | Period spent on lees → after lees removal | Category requirements and actual specifications |
| Finishing | Labeling of sweetness/dryness and actual composition | Relevant vintage and storage conditions |
Method refers to commonalities in fermentation locations and processes, but origin, grape varieties and category requirements are specific. The Brut designation should also be considered separately from origin or aging category.
Read the source:Cava label → Champagne process →
CHECK YOUR UNDERSTANDING
Check your understanding, 3 questions.
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Answers and feedback for comparison exercises
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