wine
The Major Grape Varietals Of Spain
Tempranillo: (pronounced: Temp-prah-neeh-you) Also known as Ull de Llebre, Cencibel, Tinto Fino. Red. The Tempranillo varietal is believed to have been brought to Spain by pilgrims during the Crusades and to be a variant of Pinot Noir. (Genetically, it has been determined that there is no relationship between Pinot Noir and Tempranillo; however, there are genertic duplications in the grape varietal - Valdepenas - of California). The name derives from the Spanish word temprana, meaning early because the grape usually is harvested during late September. It has generally been planted throughout Spain and in the Rioja region, but thrives particularly well in the Rioja Alavesa. Temparnillo prefers a soil that is rich in calcium and limestone. This varietal is thick-skinned and produces wines of deep-color, but not necessarily high in alcohol. Naturally, Tempranillo tends to be lower in acidity and more "malic," which means that wines made solely from this varietal will hold back their color but not loose fruit over time. Generally, Tempranillo is blended with small amounts of Garnacha, Mazuelo and/or Graciano to compensate for lack of acidity and longevity.
Garnacha: (Gar-nah-chah) Red. Also known as Garnacha Tito or Tina, (Grenache in France and America). This varietal, Spanish in origin, is very comfortable in arid conditions; therefore, making it a very successful grape throughout the many areas of Spain. Influenced by the Mediterranean. (It is grown in the Penedés region, where surrounding mountains keep the humid climate locked in.) More commonly used for blending, Garnacha has a relatively long-growing season, but buds break later in the Spring than Tempranillo. Its must is low in malic acid, which can cause easy oxidation. However, the wines it produces are high in alcohol , 15- to 16 percent is not unusual. The wines from Garnacha tend to have a more fruity, sweet flavor, which makes them perfect for Rosés. Red wines produced solely from this grape can be big and clumsy and are not usually produced; although there is a very small handful of bodegas that have vinified 100% Garnacha wines very successfully.
Graciano: (Grah-thee-ah-no) Red. Also known as Morrastel (Courouillade in France; Xres in California), Graciano makes a soft, subtle, aromatic wine that is long-lived; unfortunately it is very low-yielding and prone to disease. It is traditionally picked in mid-October. Today there are more French vineyards under the vines of Graciano than in Spain.
Mazuelo: (Mah-thoo-eh-lo) Red. Also known as Mazuelo Tinto, Cariñena, (Carignan in France). Originally from Aragon in Spain, this varietal is one of the most widely planted varietals in the world. In Spain, however, it is not extensively planted because of its easy tendency to powdery-mildew (a fungus that spreads rapidly). For this reason, the world knows it by Carignan and not by its Spanish name. Mazuelo buds late in the Spring, making it susceptible to frost. It produces high yields, is thick-skinned, rich in color and high in tannins and acidity. As mentioned above, the varietal is very prone to mildew and so wider plantings are not being made.
Viura: (Vee-ooh-rah) White. Also known as Macabeo, Macabeo Alcanol (Maccabeu in France). Two theories exist as to the origin of this varietal, one is that it is from the Middle East, the other is from Aragon in Spain. Whatever the origins, generally the wines made from this grape today are lighter in style, drier, relatively higher in acid, not easly oxidized, and are aromatic. In the Penedés region of Spain (located in the area around Barcelona), Viura/Macabeo is a predominant grape used in the production of cava. There are over 125,000 acres (50,000 hectares) planted in Northern Spain alone, with only a very small amount of acreage under vine in Southern France and in Algeria and Morocco, where it does very well in arid climate.
Malvasia: (Mahl-vah-see-yah) White. Also known as Blanca-Roja (Malvasia Fina in Italy and Portugal) takes a back seat to Viura in Spain and Trebbiano in Italy. Believed to have originated in Asia Minor because its name has Greek origins, the true Malvasia is found mostly in Mediterranean countries. The grape is prone to oxidation and rot, but produces a more full-bodied, highly extracted, perfumed wine that is worth aging. It is for this reason that Italy uses it most-notably in its dessert wines. Spain traditionally uses Malvasia for dry, oak-aged wines that are very concentrated.
Xarello: (Chah-rayl-lo) White. Also known as Pansa Blanca. Used only in Catalonia, where it originated in the production of Cava. It is planted in the lower levels of soils and produces an acidic wine perfect for sparkling wines. This grape is also the preeminant grape used in the small but highly regarded D.O. of Alella where the Parxet winery makes their acclaimed Marques de Alella Clasico from the Xarello grape.
Parellada: (Par-eh-yah-dah) White. Also known as Montonec. A native to Catalonia, it grows best in the cooler areas of Penedés. It has a fruity quality and high acidity, which makes it pleasant and, therefore an integral part of Cava.
Garnacha: (Gar-nah-chah) Red. Also known as Garnacha Tito or Tina, (Grenache in France and America). This varietal, Spanish in origin, is very comfortable in arid conditions; therefore, making it a very successful grape throughout the many areas of Spain. Influenced by the Mediterranean. (It is grown in the Penedés region, where surrounding mountains keep the humid climate locked in.) More commonly used for blending, Garnacha has a relatively long-growing season, but buds break later in the Spring than Tempranillo. Its must is low in malic acid, which can cause easy oxidation. However, the wines it produces are high in alcohol , 15- to 16 percent is not unusual. The wines from Garnacha tend to have a more fruity, sweet flavor, which makes them perfect for Rosés. Red wines produced solely from this grape can be big and clumsy and are not usually produced; although there is a very small handful of bodegas that have vinified 100% Garnacha wines very successfully.
Graciano: (Grah-thee-ah-no) Red. Also known as Morrastel (Courouillade in France; Xres in California), Graciano makes a soft, subtle, aromatic wine that is long-lived; unfortunately it is very low-yielding and prone to disease. It is traditionally picked in mid-October. Today there are more French vineyards under the vines of Graciano than in Spain.
Mazuelo: (Mah-thoo-eh-lo) Red. Also known as Mazuelo Tinto, Cariñena, (Carignan in France). Originally from Aragon in Spain, this varietal is one of the most widely planted varietals in the world. In Spain, however, it is not extensively planted because of its easy tendency to powdery-mildew (a fungus that spreads rapidly). For this reason, the world knows it by Carignan and not by its Spanish name. Mazuelo buds late in the Spring, making it susceptible to frost. It produces high yields, is thick-skinned, rich in color and high in tannins and acidity. As mentioned above, the varietal is very prone to mildew and so wider plantings are not being made.
Viura: (Vee-ooh-rah) White. Also known as Macabeo, Macabeo Alcanol (Maccabeu in France). Two theories exist as to the origin of this varietal, one is that it is from the Middle East, the other is from Aragon in Spain. Whatever the origins, generally the wines made from this grape today are lighter in style, drier, relatively higher in acid, not easly oxidized, and are aromatic. In the Penedés region of Spain (located in the area around Barcelona), Viura/Macabeo is a predominant grape used in the production of cava. There are over 125,000 acres (50,000 hectares) planted in Northern Spain alone, with only a very small amount of acreage under vine in Southern France and in Algeria and Morocco, where it does very well in arid climate.
Malvasia: (Mahl-vah-see-yah) White. Also known as Blanca-Roja (Malvasia Fina in Italy and Portugal) takes a back seat to Viura in Spain and Trebbiano in Italy. Believed to have originated in Asia Minor because its name has Greek origins, the true Malvasia is found mostly in Mediterranean countries. The grape is prone to oxidation and rot, but produces a more full-bodied, highly extracted, perfumed wine that is worth aging. It is for this reason that Italy uses it most-notably in its dessert wines. Spain traditionally uses Malvasia for dry, oak-aged wines that are very concentrated.
Xarello: (Chah-rayl-lo) White. Also known as Pansa Blanca. Used only in Catalonia, where it originated in the production of Cava. It is planted in the lower levels of soils and produces an acidic wine perfect for sparkling wines. This grape is also the preeminant grape used in the small but highly regarded D.O. of Alella where the Parxet winery makes their acclaimed Marques de Alella Clasico from the Xarello grape.
Parellada: (Par-eh-yah-dah) White. Also known as Montonec. A native to Catalonia, it grows best in the cooler areas of Penedés. It has a fruity quality and high acidity, which makes it pleasant and, therefore an integral part of Cava.
