THAT IT IS THE WINE?
Wine is the product of the fermentation of the juice of mature grapes.
FERMENTATION: Of the Latin fervere that means to boil.
LEAVENING: Small unicellular organisms that exist naturally in the vineyard and the grapes and that gradually turn the sugar into alcohol and carbon dioxide.
Louis Pasteur discovered the fermentation in century XIX.
THE MAIN INGREDIENT: One you more important factors that they do of a wine somewhat different from another one is the nature of the juice of grapes.
TYPES OF WINE
RED WINE: The red wines are red, can be pale red purple or or ruby. The red wines are done using bluish red grapes or.
The red color takes place when the colorless juice makes contact with enemy with the peel of the grape. Besides color, it acquires tannin, main difference with white wines.
STYLES OF RED WINE:
Light wines of body, afrutados without much tannin as the Beaujolais.
Red wines of average body, moderately tannic, like the Chianti.
Red wines of total body, tannic like best the Bordeaux.
WHITE WINE: It is a wine in which there is nothing of red or pink color, can yellow, be gilded, greenish or pale.
The white wine becomes of two ways:
using white grapes (really they are not white)
using red grapes (only the juice without the rind)
STYLES OF WHITE WINE:
There are three main categories of flavor of the white wine without counting frothy and candies for dessert.
Droughts and bivouacs, without dulzura nor roblizo character like the majority of the Italians, the Sancerre and the French Chablis.
Droughts of total body and with roblizo character like more expensive Californian wines and the French of Burgundy.
Semi-dry like the German Liebfraumilch.
ROSE'E WINE OR ROSE: They are wines of pink color. They take control of red grapes and they do not leave red because the juice of the grape is not left in contact with the peels but by very just a short time.
The rose'e wines absorb very little tannin. Therefore the white wines and pink take colds.
ROSE'E WINE STYLES:
In the United States the term “Blush” or “Flesh color” was invented.
The Blush wines are quite sweet.
The Rose wines can be something sweet or droughts.
White wines, red and pink it is known them like table wines; and they have an alcohol content between 8,5% and 14%.
The alcohol content can be expressed by vol. in percentage of alcohol or degrees Gay Lussac.
GENEROUS WINES: They are wines with more than 14% of alcohol, because alcohol is added to him later during the fermentation or.
GENEROUS WINE STYLES:
Droughts like the Sherry Fino or Manzanilla.
Candies like the Oporto of Portugal.
The droughts are excellent appetizers and the candies are taken with desserts.
FROTHY WINES: They are those that have bubbles. The bubbles are carbon dioxide. The Champagne is most famous of frothy wines and comes from the region of the same name in France. The use of the name Champagne or Champaña is regulated and only the wines of that one region can take that one name. The rest of the producers calls to this one “frothy” wine. In Spain they call Digging to him.
Different types exist and they are from semi-dry candies or to brut or natural that is totally dry.
TECHNIQUE FOR THE ELABORATION OF WINES
RED WINE
SQUEEZED: The grapes are put in a estrujadora despalilladora to break the peels and to eliminate raspones.
FERMENTATION: Must (pulp, peels and juice) is let rest in bathtubs of fermentation (wood, cement, stainless steel) so that the leavening makes contact with enemy with must and begins the fermentation. In this one stage the must correction can be necessary:
to add sugar
to add acid
to add worked leavenings
The fermentation is affected by the following thing:
Temperature: if much rises accelerates the fermentation and good quality is not obtained or the leavening dies, if low much, the fermentation pauses.
Sugar: when the run out the sugar de2tiene the fermentation
Alcohol: When arriving at certain limit the fermentation pauses.
Another essential factor is to submerge the peels or to water them with the wine so that they loosen to color and tannin.
The hard fermentation of a few days up to 4 weeks.
When finalizing the fermentation or before the peels of the wine separate to obtain a more or less tannic wine. The peels are pressed to obtain the press wine that serves to correct the wine.
FERMENTATION MALOLACTICA: It is the conversion of málico lactic acid acid consequently the red wines are smoothed (in the targets it is avoided) is realised with the addition of the suitable bacterium or natural way.
TRANSFERS: It consists of transferring the wine from a deposit to other to retire the sediment that has been deposited at heart.
MATURATION: Many red wines are matured in barrels of oak of about 225 liters. During a period among four and twenty-four months. The best oak is the French. The oak gives flavor to vanilla mainly and also it contributes tannin and to the porous being it allows to an interaction between the wine and the air.
FINAL PHASES: During the maturation in oak several transfers become and the barrels fill up periodically to replace the wine that is lost by evaporation.
Some wines must be mixed (Bordeaux) before bottling itself, the wine is due to clarify with clear of egg or bentonita.
The majority of wines filters although the best ones do without the filtration because and loses capacity of maturing in bottle.
WHITE WINE
In order to make white wine the juice of the grape without the presence of peels is fermented only therefore the first step is the pressing.
A light pressing is made to avoid to break the seeds and not to have a tannic wine. Before the fermentation, must or by centrifuged precipitation is clarified or by.
The majority of white wines is fermented to low temperatures.
In white wines the maloláctica fermentation is avoided because more acids are preferred.
Some white wines of quality are fermented in the barrel to prolong the contact with the oak.
The majority of commercial wines is not matured in wood but once trasegados they are clarify and they leaked to bottle them.
ROSE'E WINE
The color comes from the peels of red grapes which are squeezed and they are let macerate by several hours or with one slight fermentation with the peels. Rest s to a large extent the same treatment that the white wines.
IT CAME FROTHY
TRADITIONAL METHOD OR CHAMPENOISE: One adds to leavening and sugar to the finalized wine. It initiates one second fermentation within the bottle. The carbon dioxide gas is catched in the form of bubbles in the wine.
The wine leaves in the bottle with its posos during a minimum of fifteen months dead leavenings is disintegrated to give the typical creamy character and of bread of champagne fine.
The following step is to remove the sediments from the bottle by means of:
THE REMOVED ONE: that s a process of gradual inclination and turn of the bottles that are maturing so that the sediment slipping towards the neck of the bottle.
The sediments are congealed in the neck of the bottle and they are expelled from this one like a congealed cork. A endulzante solution called dosage is added to fit the flavor of the wine and the bottles are encorchan.
OTHER METHODS:
- Another form consists of transferring what it is frothy already wine to another bottle, previous filtrate of the wine, leaving back the posos but never obtains the gentleness of the traditional method.
The label says “Fermented in the Fermented bottle” instead of “in this one bottle”.
- Another method is the one of CUVE CLOSE or CHARMAT that consists of producing one second fermentation in a great tank.
- The lowest frothy wine category consists of the gasification in which adds carbon dioxide to a frothy wine or.
SWEET WINES
The majority of sweet wines is white.
The dulzura must to the natural sugar of the grape (very sweet and mature grapes) that has not become alcohol or with the addition of concentrate of sweet grape.
The fermentation pauses when reaching high alcohol levels or adding sulphur dioxide or transfers or centrifuged in the point in which the sugar levels, acidity and alcohol are balances.
The grapes for sweet white wines are dehydrated:
pasificadas in the vine (it harvests delayed)
pasificadas in mats
botritizadas or noble rottenness (botrytis ash-grey)
congealed
THE STOCKS
The variety of a grape in any wine is the main influence in its style and character.
They exist more than 10.000 varieties of the wine-yielding species “vitis” that is the species responsible almost exclusively for the grapes for wine. This species was originated in Europe and Western Asia. Other species different from vitis are native of North America.
Vitis sort
Wine-yielding species
Variety Cabernet Sauvignon
CHARACTERISTICS OF PERSONALITY OF THE VARIETIES OF GRAPE:
- The color of the rind
- The aromatic compounds (floral fruit trees, herbaceous, etc.)
- The acidity levels
- The thickness of the rind (tannin levels)
BEHAVIOR FACTORS:
Period of maturity
Dense or compact clusters
Tendency to growth of leaves and sprouts
NOBLE VARIETIES OF GRAPES IN ITS BETTER CONDITIONS:
The grapes Chardonnay and Pinot Noir in Burgundy, France.
The grape Cabernet Sauvignon in Bordeaux, France.
The grape Syrah in the North part of the Valley of the Rhone, in France.
The grape Chenin Blanc in the Valley of the Rhone, France.
The grape Nebbiolo in Piedmont, Italy.
The grape Riesling in the regions of the Mosela and the Rhine in Germany.
TYPICAL OF THE MAIN VARIETIES
CLASSIC WHITE STOCKS
CHARDONNAY
Flavors: apple, pear, citruses, melon, pineapple, peach, butter, wax, honey, caramel, candy of butter, hemstitch, spices, humid wool, minerals and flint.
SAUVIGNON BLANC
Flavors: grass just cut, currant leaves in flower, urine of cat, tin asparagus, stone or flint.
RIESLING
Flavors: green apple, apple roasted with spices, quince, orange, tila, mineral fruit of the passion, honey, notes, gasoline and toast.
SEMILLON
Flavors: grass, citruses lanolin, honey and toast.
CHENIN BLANC
Flavors: apples, apricots, nuts, honey and marzipan.
GEWURZTRAMINER (sharp grape of Tramin)
Flavors: spices like ginger and cinnamon and nivea cream.
GRAY PINOT OR GRIGIO
Flavors: quite neutral aromas, sometimes rind of fruits like the peach tree or the orange.
CLASSIC RED STOCKS
CABERNET SAUVIGNON
Flavors: currant, cedar, box of pure, mine of pencil, pepper, mint, chocolate, tobacco and olives.
MERLOT
Flavors: seemed to those of the Cabernet Sauvignon, but sometimes it contains more plums and roses than currant. More spices and pie of fruits and less mint and mine of pencil.
PINOT NOIR
Flavors: raspberries, strawberries, cherries, bilberries, violets, roses, hunt, installment and dung.
SYRAH
Flavors: raspberries, variable blackberries, currants, pepper, spices, leather, hunt and tar.
ZINFANDEL
Flavors: blackberries spices and black pepper.
NEBBIOLO
Flavors: tar liquorice (orozuz), violets, roses, plums, pie of fruits and chocolate.
SANGIOVESE
Flavors: bitter cherry, spices, tobacco and grass.
TEMPRANILLO
Flavors: strawberries, spices and caramel of butter.
THE CARE OF THE VINES
To have appropriate varieties in a ground adapted under a favorable climate does not guarantee to obtain a good wine. It is necessary to deal with extreme well-taken care of to the vines putting wires to them, leading them, to prune them, to treat them to prevent diseases and the inclement time and to collect them at the best moment.
IT PRUNES AND CONDUCTION
The grapevine is a trepadora plant that needs to conduct through prunings and wires. There are diverse types of pruning but most common he is the one of two fixed wires to posts to different heights that serve as guide. This facilitates the exhibition to the solar light and therefore the best maturation you clusters. The pruning is realised in diverse times of the year:
During the winter period of lethargy to select the most suitable vine shoots.
During the summer to eliminate the buds nonwished.
The objective is to control the amount and the quality of the fruit to greater amount, minor quality.
PRODUCTION
All the mentioned practices affect the production of the grape and the production affects the quality.
The French system of “apellation controlee” specific the maximum of production and prohibits the irrigation.
A severe climate is going to produce lower harvests evidently.
The densidad of plantation is deceptive. The volume in the new world is much more low due to the use of the mechanical vendimiadoras that need space to move. However of Burgundy, the grape harvest is in its majority manual.
Generally an ample space is considered like more negative for the quality since the roots tend to extend in horizontal direction without happening to other layers.
PLAGUES AND DISEASES
The eutipiosis is a new disease also called “disease of the dying arm” or the AIDS of the vine world. It is a fungus that appeared in France.
It incubates of five to ten years. At the moment there is no possible remedy, only some preventive measures.
The phylloxera brought about a catastrophe in Europe in century XIX. The phylloxera arrived at originating stake Europe of America. Around 1860 in two decades it devastated with the majority of the vineyards of France and great part of the rest of the European and Californian cultures of grapevine.
In spite of the devastation of century XIX the majority of the stocks was replanted with resistant American feet of stock to the phylloxera. Some countries like Chile by their geographic location have obtained that to its vineyards does not arrive the phylloxera.
MATURATION AND HARVESTING
The grape is a quite complex fruit and to decide when it has reached the optimal point of maturity for the wine style that is tried to obtain can be difficult.
If it is delayed, the low acidity.
If it is collected too much soon, the dulzura will be dominated by acid.
The type of mechanical harvesting or manual
It varies the quality since the harvesting by hand is more delicate and selective.
CLIMATIC AND SEASONAL CONTROL
Cold: the base is covered with the plant for protection
Frosts: they are controlled with irrigations
Birds: espantapájaros, noise, you enmesh
THE VINEYARDS, THE TERROIR
The Terroir is a combination of immutable natural factors such as:
The ground
The subsoil
The climate (sun, rain, wind, etc.)
The slope of the ground
The altitude
These occur in the specific place of a vineyard. There are not two vineyards in the world that they have to same combination of these factors.
Terroir is the principle that determines the European concept that the wines must be called from the place from where they come.
The name of the place denotes what grapes were used to make the wine there. The law specifically prescribes the varieties authorized by the region or affected denomination.
THE GROUND AND THE CLIMATE
The grapes can be different in agreement with the place where they are cultivated:
The same variety of grape can occur of different way when it stands in two different places. It can mature more in a place than in another one or the grapes can taste certain mineral such as. The place will always affect the character of the grapes.
In two different places varieties different from grapes can be planted. Some varieties can not be the grapes that occur better in a certain place with the ground and the climate that it has.
MICROCLIMATE
The climate of a region combined to the situation of the vineyard, creates unique conditions that are known like microclimate.
IN SUMMARY WE HAVE:
- Microclimate: situation + climate
- Terroir: microclimate + nature of grounds
- CRU: to terroir + selection of stocks
In Europe they have had centuries to realize in what places occur better the different grapes. They have systematized the grape conjunctions and place they have codified and them in the law.
IN ORDER TO PROVE AND TO SAVOR THE AROMA OF THE WINE
AS TO PROVE THE WINE
To take I suck medium
To air the wine
To pass the wine through all the mouth
To swallow
Different parts from the language register different sensations:
The dulzura in the end
The acidity in the sides
The bitter one in the part of back
When moving the wine by all the mouth gives the opportunity to touch all to those places and time to the brain to realize than it is being savored.
At the same time it is appraised how the wine feels: heavy, light, smooth or rough.
LIKE SAVORING THE AROMAS
When air through wine in the mouth is inhaled vaporize the aromas and they happen through the retronasal passage. Most of the flavors of the wine are really aromas that l to vaporize itself in the mouth. They are perceived through retronasal passage.
THE DESCRIPTION OF THE PLEASURE
DULZURA
One feels in the end of the language. Not to confuse with fruit tree.
As far as the dulzura, the wine is classified like dry, semi-dry or sweet.
ACIDITY
One feels in the sides of the language. In white wines it gives the firmness him to the wine.
As far as its acidity, the wine is classified like bitter, signs, smooth or loose.
TANNIN
Bitter. One feels back of the language. In red wines it is very important. Not to confuse acid with tannin. It is classified like: bitter, it signs or smooth.
TEXTURE
They are the smoothness and the firmness.
As far as the texture, the wines can be: smooth or smooth, or rough duros or.
They give to the impression of hardness or firmness:
in the white wine: the acid
in the red wine: the tannin
If they lower the levels of some of these two substances it can have a smooth wine or a loose wine.
The amount of sugar and alcohol also gives the smoothness impression.
BODY
It is the impression of the weight and size of the wine in the mouth. Some wines seem in the mouth more plenary sessions, greater or heavier than others. Then, they are classified like of slight body, average body, and complete or total body.
FLAVORS
The wines have buccal aromas that are divided in:
fruit or frutosos wines: fruits remember.
earthy wines: fungi remember, the forest, the removed Earth of the garden, dry leaves, etc.
sharp wines: cinnamon, nail or pepper.
herbales wines: mint, I graze, marjoram, etc.
CONDITIONS OF QUALITY
BALANCE
It is the relation between dulzura, acidity, tannin and alcohol
Hardening elements: tannin and acidity
Suavizadores elements: alcohol and sugar
The then balance is the interrelation of its hard and smooth aspects.
LENGTH
It is a wine that knows throughout the palate. It centers all the flavor in the language and it is still maintained after it has passed it to one.
DEPTH
When the wine does not know flat and one-dimensional in the palate, but it seems to have underground layers of flavor.
COMPLEXITY
It is a wine that continues revealing different things to us on itself, always discovering a new impression or a new flavor to us.
AUTHENTICITY
In order to judge if a wine is typical (faithful to its type) it is necessary to know how how one assumes that it is that one type of wine. Types of grapes and wines coming from different classic regions from the wine in the world.
DEFECTS IN WINES
SPOILED FRUIT Facts with fruit that or was fresh.
VINEGAR the wine is the ideal point between the juice and the vinegar.
CHEMICAL OR BACTERIAL SCENTS sulphur Acetone, steam.
OXIDIZED WINE Smells plane, weak or spanish stew.
AROMA AND COOKED FLAVOR Know spanish stew. Excess of heat in the transport or warehouse.
WINE WITH FLAVOR TO CORK Scent to humid cardboard. Bad cork.
TASTING CARD
TASTER: ______________________________ DATE: ____________
NAME OF THE WINE: _______________________ WINE #____________
REGION: ___________ APPEAL: _____________COSECHA: ________
TYPE OF WINE: frothy pink white red
HOUR OF TASTING: tomorrow behind schedule night
QUALITY OF THE CORK: smooth it last hollow porous
ASPECT: tenuous brilliant mate
OBSERVATIONS: ______________________________________________
COLOR: ______________________________________________________
SENSE OF SMELL: hard half weak
pleasant neutral disagreeable
aromatic half simple
OBSERVATIONS: _____________________________________________
BALANCE IN THE MOUTH:
DULZURA: dry semi-dry candy
ACIDITY: bitter it signs smooth
TANNIN: bitter 6 sign smooth
BODY: light half complete
FLAVORS: ____________________________________________________
STATE OF THE WINE: passed mature young person
INTENSE AROMATIC PERMANENCE:
1 2 3 4 5 6 7 8 9 10….
QUALIFICATION:
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
EXCELLENT 18-20 TO REGULATE 9-11
VERY GOOD 15-17 BAD ONE 6-8
GOOD 12-14 VERY BAD ONE 1-5
THE SERVICE OF THE WINE
THE CORKS
The cork is the crust of the cork oak and is the best material to close the wine bottles due to its qualities that are:
the air tightness
the innocuity
IT OPEN: The corkscrew of mesero is adapted for the service for being practitioner and so that it is possible to be transported in stock-market of the coat. This type of corkscrew counts the necessary thing yet abrir a wine bottle: knife, tirabuzón and handle to facilitate open.
THE GLASSES
For the best appreciation of the wine, these must be:
Of crystal
I am transparent without color
Without engravings
Slightly closed in the mouth
Of the measurement indicated for each wine:
warm glass for or sherry: 2-3 oz.
glass for white wine: 4-8 oz.
glass for red wine: 6-10 oz.
glass for frothy wine: 6-8 oz. (call “flute”)
MOVEMENT
The aged wines must breathe before taking themselves. In order to air the wine it has:
to spill the wine within a bottle
or
to at least serve to the wine in great glasses ten minutes before taking it
WHAT WINES MUST BE PRAISED/POURED OFF
THE YOUNG AND TANNIC RED WINES. They know better if they are praised/poured off because their tannins are smoothed and the wine becomes less rough. As a rule one hour of aireaciön is sufficient time.
THE AGED RED WINES WITH SEDIMENT. That they are tannin particles and other substances that are solidified and that give to bad flavor and a disagreeable aspect if they are mixed with the wine. By such reason the sediments of the wine are due to separate passing it to another container with care leaving the sediments in the bottle.
A FEW WHITE WINES. Some white wines very good droughts also improve with the ventilation.
OPORTOS OF HARVEST. They are very tannic generous wines, and youngest they require to breathe to smooth itself. Most aged they are filled with sediments.
TEMPERATURE ON WATCH
The majority of red wines gives the best thing of himself enters 16 and 18°C the old temperature chambre. At the moment the temperature average of a hungry hall is like of 21°C, too much warms up. The wine served to this one temperature will be flat, loose, without life.
The light and fruit red wines as the Beaujolais uses slightly cold, to 14 or 15.5°C
Like many red wines use too lukewarm, many cold white wines use too much. While more discharge is the quality of a white wine, less cold it has to be to appreciate it.
The good white wines of 14° to 16.5°C
Little expensive the simple white wines of 10° to 12.8°C
Pink or blush just as the little expensive targets
The sweet wines of low price, just as the little expensive targets
The fine dessert wines: the Sauternes of 14° to 16.5°C and the Oporto of 16° to 18°C
Frothy or champagne colds to 7°C are better
ORDER OF THE SERVICE
Red dry white wine before
Heavy light wine before
Old young wine before
The sweet dry wine before EU
SEQUENCE OF THE SERVICE IN A RESTAURANT
Mesero or to sommelier presents/displays the bottle to the “host” it inspects so that it. The reason is so that the client makes sure that it is the bottle that was become ordained.
Mesero opens the bottle and it gives the cork to him or it places the host before. The intention is to smell and to review visually the cork to see if it is in good state. The cork can have a disagreeable scent, can be totally humid and wrinkled or parched and fragile, which indicates that air can to him have entered the wine.
If the wine needs to be praised/poured off, mesero will come to praise/pour off it then.
Mesero serves a small amount as wine in the glass and hopes. The client inspects the wine with the view, sense of smell and pleasure. If there is some problem with the wine he communicates it to mesero. Mesero can smell or prove the wine. If sommelier, maitre or captain it agrees in which the bottle is bad it can bring another bottle of the same wine or arta to select one different one. The sequence is repeated.
If the host accepts the wine, mesero she serves to the guests and finally the host.
WHEN TO DRINK THE WINE
“Some young wines, those that have greatness potential, do not need but time and a little care to mature well and to reach a wonderful oldness”
Two types of wine in the world exist:
commercial wines
fine wines
The commercial wines are more or less ready when they leave on sale. Three to five years for the best ones are due to take between a few months and about.
The fine wines go of good to extraordinary. Generally they require additional maturing to take them.
When aging it, the taste of the wine will improve until reaching a maturity plateau in which it remains an indefinite time. Soon it declines gradually. At certain moment it is considered finished or dead.
As a mature fine wine in the bottle happens certain changes:
- The wine becomes from paler color
- Its aroma evolves, of the fruit aroma until a complex bouquet of leather and earth.
- Its tannin falls
- Its texture becomes silky
A basic norm to age a wine is to choose a good harvest.
THE DIGGING
In order to age a wine, it is necessary to store it well:
fresh temperature, between 12° and 16°C
constant temperature
the area must be humid from 75 to 95%
free of light, especially the one of the sun
free of chemical scents
A wine badly stored can present/display:
phase angle greater to one inch between the cork and the level of the wine
the mouth of the humid or sticky bottle
darkened or opacado white wine in excess
red wine of color coffee or brown
The wines that better mature are:
RED WINES
Bordeaux: red great droughts especially the Crus.
Borgoñas: red Grand Cru.
The Rhone of the North: Cote Roties and Hermitage and of the south some Chateauneuf Du Pape.
Italy: Barolo, Barbaresco, Brunello Di Montalcino and Taurasi de Campania.
Spain: Only Sicily fertile valley.
California: some Cabernets.
Australia: Grangr Hermitage.
WHITE WINES
Borgoñas white: the great wines of the Cote de Beaune and some Chablis
Bordeaux white: great the Chateaux
Riesling: the best ones of Germany and Alsace
CHAMPAGNES
The Champagne, if it ages well. Those of regular grape harvest or premium.
THE WINES OF THE DESSERT
The Sauternes of Bordeaux
The Oportos of grape harvest
Rieslings of delayed harvest
HOW LONG THEY AGE MODERN WINES?
The Bordeaux red usually will have of 20 to 30 years of life
The Borgoñas red is due to consume within the 10 to the 15 years
The Barolos and Barbarescos and the Brunello Di Montalcino can be aged of 20 to 25 years
Best the white Borgoñas and Bordeaux can age with a time between 10 and 15 years in good harvests.
THE LABEL
The obligatory information that it must contain the label is:
a mark name
indication of the type of wine
percentage of alcohol
name and direction of the embotellador one
net content
The obligations in Europe, besides the previous ones, are:
a name of registered place
a phrase that it indicates that the wine is a table wine (position inferior to the one of the name of the registered place)
ORIGIN APPEALS
A name of registered place is called “origin appeal” and besides defining the origin of the grapes it indicates the following thing:
the varieties of grape
the methods of its culture
the methods of production of the wine
Between the phrases of certain European labels that they confirm that a wine has a name of registered place and that therefore is quality wines are:
FRANCE
Appellation Controlee or Appellation D'Origine Controlee (AC or AOC) that is translated like controlled appeal or controlled appeal of origin. Also the denomination VDQS that means Vins Delimites de Qualite Superieure: Delimited wines of quality superior
ITALY
Denominazione D'Origine Controllata (DOC): controlled denomination of origin. Also for better wines the Denominazione D'Origine Controllata and Garantita (DOCG): controlled and guaranteed denomination of origin.
PORTUGAL
Denominacao de Origem Controlada (DOC): controlled denomination of origin, and Indicacao de Proveniencia Regulamentada (IPR): indication of regulated proveniencia.
GERMANY
Qualitatswein Bestimmter Anbauigebiete (QBA): wine of quality of a specific region or Qualitatswein Mit Pradikat (QMP): quality with special attributes came and
Between the phrases of the European labels that they indicate that one is a table wine they are:
France: Vin de Pays or Vin de Table
Spain: Wine of the Earth or table Vino
Italy: Wine Gives Tavola (followed of the name of the region)
Germany: Landwein or Tafelwein
Portugal: Regional table Vinho
Map of the denominations of origin of wines of Spain
The wine elaboration in Spain is a millenarian tradition. In this map they appear the 47 wine producing zones with denomination of origin. The quality of these wines has made the recognized fame possible of some of them anywhere in the world.
DENOMINATION OF ORIGIN
WINE-MAKING ZONE
PROVINCE
SUPERFICIE1
DENSIDAD2
Alella
Catalonia
Barcelona
550
3.000
Alicante
The East
Alicante
34.000
2.000
Almansa
The East
Albacete and Valencia
10.000
1.600
Brave Ampurdán-Coast
Catalonia
Girona
5.600
3
Bierzo
Cantabrian cornice
Leon
7.000
3.800
Binissalem-Majorca
The Islands
The Balearics
500
3.500
Rackets
The East
Murcia
7.000
2.200
Calatayud
Ebro
Saragossa
19.000
2.400
Field of Borja
Ebro
Saragossa
10.000
2.500
Cariñena
Ebro
Saragossa
20.000
7.500
Chacolí de Getaria
Cantabrian cornice
Guip'uzcoa
50
3.500
Chacolí de Bizkaia
Cantabrian cornice
Biscay
50
3.500
Cigales
Duero
Valladolid and Palencia
3.500
3.000
Conca de Barberá
Catalonia
Tarragona
9.000
4.500
County of Huelva
Andalusia
Huelva
18.000
3
Costers of the Segre
Catalonia
Lleida
6.000
3
The Iron
The Islands
Sta. Cross of Tenerife
1.000
3.300
Sherry
and Manzanilla Sanlúcar
of Barrameda
Andalusia
Cadiz and Seville
23.000
4.000
Jumilla
The East
Albacete and Murcia
47.000
1.600
La Mancha
Center
Ciudad Real, Albacete,
River basin and Toledo
480.000
3
The Palm
The Islands
Sta. Cross of Tenerife
1.600
3.300
Lanzarote
The Islands
Las Palmas
2.000
2.000
Malaga
Andalusia
Malaga
12.000
3.000
Méntrida
Center
Toledo and Madrid
33.000
1.600
Montilla-Moriles
Andalusia
Cordova
18.500
3.600
Navarre
Ebro
Navarre
23.000
3
Penedés
Catalonia
Barcelona and
Tarragona
25.000
3
Priorato
Catalonia
Tarragona
3.700
3
Laugh
Cantabrian cornice
Pontevedra
2.000
1.600
Ribeiro
Cantabrian cornice
Orense
3.100
7.000
Shore of the Duero
Duero
Valladolid, Segovia,
Burgos and Soria
11.900
4.000
La Rioja
Ebro
La Rioja, Alava and
Navarre
48.500
4.000
Wheel
Duero
Valladolid, Avila and
Segovia
8.500
3.000
Somontano
Ebro
Huesca
3.100
3.000
Tacoronte-Acentejo
The Islands
Sta. Cross of Tenerife
1.800
3.000
Tarragona
Catalonia
Tarragona
25.000
3
High Terra
Catalonia
Tarragona
16.000
3
Toro
Duero
Zamora and Valladolid
6.000
2.700
Utiel-Requena
The East
Valencia
50.000
2.000
Valdeorras
Cantabrian cornice
Orense
3.000
4.000
Valdepeñas
Center
Ciudad Real
35.000
2.300
Valley of the Orotava
The Islands
Sta. Cross of Tenerife
900
2.000
Valencia
The East
Valencia
47.000
2.000
Wines of Madrid
Center
Madrid
22.000
2.400
Ycoden-Daute-Isora
The Islands
Sta. Cross of Tenerife
1.500
3.400
Yecla
The East
Murcia
26.500
1.600
1 approximated Surface of vineyard in hectares.
2 maximum Densidad of plantation allowed in stocks by hectare