Welcome to the World, Petaluma Gap AVA!

  By admin | December 7, 2017 - 1:19 pm | ,
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Map via: http://petalumagap.com

Map via: http://petalumagap.com

Welcome to the World, Petaluma Gap AVA!

The Alcohol and Tobacco Tax and Trade Bureau (TTB) of the United States has—just today—approved the first new American Viticultural Area (AVA) in over a year, and it is…the Petaluma Gap AVA!

Along with the approval of the new AVA—located in California’s Sonoma and Marin Counties—the southern boundary of the North Coast AVA is being expanded to include the northern portions of Marin County. The Petaluma Gap AVA overlaps a portion of the Sonoma Coast AVA and will be considered a sub-appellation of the newly re-outlined North Coast AVA.

The petition for the Petaluma Gap AVA was submitted by the Petaluma Gap Winegrowers Alliance in February of 2015. According to the petition, the unique factors of the area include the following:

  • The Petaluma Gap itself: A geological feature known as a “wind gap,” the Petaluma gap is actually a 15-mile-wide area of low-lying hills that create something of an opening in the otherwise much taller Coast Mountains. This area stretches from the Pacific Ocean, eastward to the bucolic Sonoma town of Petaluma, and then straight on through to San Pablo Bay. The effect on the area is as follows: as the inland areas heat up during the day, the heat causes the warm air to rise, and the cool air off the Pacific Ocean is pulled up into the gap. The wind gains speed as it travels, and eventually empties into the bay.
  • The Wind: Late afternoon wind speed within the Petaluma Gap is typically 8 miles per hour, and it is often clocked in at over 20 mph. In contrast, winds in the surrounding areas rarely get above 2 or 3 miles per hour.
  • The Climate: Mornings are cool and typically foggy. Late mornings and early afternoons are increasingly warm after the fog burns off. However, the breezes typically begin by mid-afternoon, cooling things down and bringing in the evening fog. The diurnal temperature range can be forty to fifty degrees (F).
  • The Grapes: The almost-daily winds tend to help reduce yield in the vines, creating late-ripening, small-berried fruit with intense flavors and good acidity.
Map via: http://petalumagap.com

Map via: http://petalumagap.com

An announcement regarding the establishment of the Petaluma Gap AVA was published in the Federal Register on December, 7, 2017; this final rule will be effective on January 8, 2018. The area within the new AVA totals 202,476 acres. There are currently over 80 winegrowers, 4,000 acres of vines, and 9 wineries located within the boundaries of the new region. The area is planted mainly to Pinot Noir along with Chardonnay and Syrah. Click here for a list of wineries located within the region, as well as those that produce wine using Petaluma Gap fruit.

We look forward to tasting these wines—and welcome to the world, Petaluma Gap AVA!

Note: Before today, the last AVA to be approved in the United States was the Appalachian High Country AVA (encompassing parts of North Carolina, Virginia, and Tennessee) in October of 2016. With the change in the Executive Branch that occurred earlier this year, several key posts at the Department of the Treasury were left vacant, including several whose signatures are required for new AVA rulings. However, in recent weeks these positions have been filled (including Brent James McIntosh, General Counsel and David Kautte, Assistant Secretary for Tax Policy). It seems that the business of approving AVAs is back on!

References/for more information:

Belgium and the Netherlands have a PDO Wine: the Maasvallei Limburg PDO

  By admin | November 28, 2017 - 9:41 am | ,
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Map via: http://wijngoed-thorn.nl/nl/3/nieuws

Map via: http://wijngoed-thorn.nl/nl/3/nieuws

The Maas River (known in France as the Meuse) runs for over 575 miles (925 km) from its source in France’s Grand Est Region. From there, it flows north through Belgium, then forms a portion of the border between Belgium and the Netherlands before turning slightly to the east and wandering a bit before joining the Hollands Diep and flowing into the North Sea.

A portion of the area where the Maas forms the border between Belgium and the Netherlands (about 60 square miles) is known as the Maasvallei Limburg. Maasvallei Limburg has (believe it or not) recently been designated as a PDO wine region by the European Union. This is noteworthy for several reasons, including the area’s northerly location (between 50° and 51ºN) and the fact that this will be the first PDO wine region that crosses the border and includes area within two separate EU countries.

According to the EU petition, “Grapes for wine were cultivated in the abbeys along the Maas in the early Middle Ages. Historical texts refer to modest wine production within the abbey walls. A number of place names also refer to vineyards—including “Wingerd” (vine)—which indicate a history of wine cultivation in the area. Wine was one of the reasons that the convent of noble Benedictine nuns in Thorn acquired its status as an abbey-principality.”

In modern times, winemaking is fairly new to the area, and still somewhat obscure with just 10 producers on the Belgian side of the area (including Wijnomein Aldeneyck) and only one on the Dutch side (Wijngoed Thorn).

The Sint Servaasbrug Bridge over the River Maas (Maastricht, the Netherlands)

The Sint Servaasbrug Bridge over the River Maas (Maastricht, the Netherlands)

The Maasvallei Limburg PDO is approved for varietally-labeled red and white wines—however, according to the EU documentation, “blending is allowed, but something of an exception.”  Grapes approved for the region include the following:

  • Red Grapes: Acolon (a Blauer Lemberger  X Dornfelder cross), Dornfelder, and Pinot Noir
  • White Grapes: Auxerrois, Chardonnay, Gewürztraminer, Pinot Blanc, Pinot Gris, Riesling, and Siegerrebe (a Madeleine Angevine X Gewürztraminer cross)

Welcome to the world, Maasvallei Limburg PDO!

References/for more information:

 

The “New” New Zealand

  By admin | November 15, 2017 - 8:15 pm | ,
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Queenstown, Otago

Queenstown, Otago

If you’ve been following the wine news (or even some of our posts here at Wine, Wit, and Wisdom), you know that New Zealand is in the process of formalizing its geographical indications for wine and spirits. It is a long and interesting tale, but here is the gist:

New Zealand’s Geographical Indications (Wine and Spirits) Registration Act of 2006 created a registration system for wine and spirit geographical indications and allowed for the scheme of regions and subregions currently in use; however, the act was never brought into force. Fast forward ten years to November of 2016, and a revised law, the Geographical Indications (Wine and Spirits) Registration Amendment Act, was passed. As a result, the 2006 Act entered into force in July of 2017. Soon thereafter, applications for geographical indications began to be filed with the New Zealand Intellectual Property Office.

Mount Maunganui (suburb of Tauranga, Bay of Plenty)

Mount Maunganui (suburb of Tauranga, Bay of Plenty)

Three geographical indications—New Zealand, South Island, and North Island—were immediately approved as “enduring indications.” Several other applications for wine regions (geographical indications) and subregions (known as “local geographical indications”) have been submitted—many of these have been accepted and should become “official” in a few months—and some are still pending. Geographical indications (excluding enduring indications) will need to be renewed after the first five years, and every ten years thereafter.

One of the newly-accepted applications for geographical indications is Marlborough. Here’s an update on the area:

Accounting for over 59,000 acres (24,100 ha), the Marlborough region on the South Island is home to over two-thirds of all of New Zealand’s vines and grape production. The region is heavily planted to Sauvignon Blanc (47,000 acres/19,000 ha) and in many ways has shaped the explosive growth in New Zealand wine overall. Marlborough is also the largest producer of Pinot Noir in the country, with much of the region’s 6,400 acres (2,600 ha) of Pinot Noir is made into sparkling wine. Chardonnay, Pinot Gris, Riesling, Gewürztraminer, and Viognier are grown here as well.

Blenheim, Marlborough

Blenheim, Marlborough

Cloudy Bay, which gave its name to a now-famous Sauvignon Blanc producer, and Clifford Bay are both situated along the coast of Marlborough.  The Marlborough Region can be considered to have three separate areas (unofficial subregions), from the Wairau Valley in the north, to the Awatere Valley further south, and the Southern Valleys on the inland side.

  • Wairau Valley: The Wairau Valley (known by the Maori as Kei puta te Wairau—the place with the hole in the cloud) is one of New Zealand’s sunniest places. The region is known for stony, alluvial soils and a cool climate that tends to become drier as one heads inland.
  • Awatere Valley: The Awatere Valley is located to the south of the Wairau Valley, stretching inland from the coast into the Kaikoura Ranges. This is one of the coolest, driest, and windiest areas of Marlborough—and many of the vineyards have some elevation.
  • The Southern Valleys: Located inland, the vineyards of the Southern Valleys—consisting of the Omaka, Fairhall, Brancott, Ben Morvan and Waihopai Valleys—wind and wrap around the surrounding hills. The area has a great diversity in terms of mesoclimates and soils, but does tend to heavier, more clay-based soils than the areas closer to the coast.
Auckland

Auckland

Other geographical indications of the “New” New Zealand that have been accepted (as of November 15, 2017) include Hawke’s Bay, Gisborne, Matakana (a subregion of Auckland), Waiheke Island (also a subregion of Auckland), Northland, Wairarapa, and Canterbury. More are sure to come, and we’ll be posting them as they are announced here.

References/for more information:

  • https://www.iponz.govt.nz/about-ip/geographical-indications/register/
  • https://www.nzwine.com/en
  • https://www.nzwine.com/en/our-regions/marlborough/

Post authored by Jane A. Nickles, your blog administrator

Guest Blogger: Book Review—The Wines and Foods of Piemonte

  By admin | November 6, 2017 - 9:09 am | ,
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Today we have a guest post and book review brought to us by Harriet Lembeck, CWE, CSE. Read on as Harriet reviews a beautiful book about the wine and food of Piedmont, Italy!

Book Review: The Wines and Foods of Piemonte—text and photos Tom Hyland, maps by Alessandro Masnaghetti

If you are planning a trip to Piemonte, this book is a must. If not, once you read Tom Hyland’s book, you will be clamoring to go with this in your backpack. Hyland informs you about grapes not often seen in the US, such as the red Ruché, Freisa, and Pelaverga, and the white Timorasso. His book covers reds, whites, sparkling and dessert wines.

This book covers the well-known wine regions, and will fill in your current knowledge with all types of delicious tidbits. For instance, did you know…

  • Barolo DOCG is produced in eleven neighboring communes—and within the area there are several dozen crus (legally recognized nenzioni geografiche aggiuntive [geographical designations])—each of which may be described as a unique terroir.
  • The Alto Piemonte—with its borderline continental/Mediterranean climate—contains the little-known Boca DOC, which produces an acid-driven Nebbiolo-based red wine that is delicious while still young.
  • The Montalbera Winery in Castagnole Monferrato produces as many as four versions of Ruché a year, which may include a stainless steel-fermented version, an oak-aged version, and a passito version.

Hyland’s writing is very graceful and readable, and a large glossary fills in definitions, that if he stopped to explain, would slow up the flow of his story. Interviews with winemakers and chefs are most informative. Hearing different producers argue for single vineyard wines versus wines from blends of vineyards, or hearing discussions of the use of small barrels versus large barrels, helps to explain the complexity of these wines from Piedmont.

A list of recommended wines, restaurants, local foods, and further suggested reading all combine to make this book invaluable to travelers, wine students, and lovers of Italian wine as well.

Bibliographical details: The Wines and Foods of Piemonte Text and Photos Tom Hyland, Maps by Alessandro Masnaghetti, University of Nebraska Press,  208 pages, paperback. Available on Amazon.com

HarrietHarriet Lembeck is a CWE (Certified Wine Educator) and a CSE (Certified Spirits Educator – a new designation). She is President of the Wine & Spirits Program, and revised and updated the textbook Grossman’s Guide to Wines, Beers and Spirits. She was the Director of the Wine Department for The New School University for 18 years. She can be reached at h.lembeck@ wineandspiritsprogram.com.

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

 

 

CSW Practice Tests and Quizzes!

  By admin | November 1, 2017 - 12:27 pm | ,
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Has it been a while since you took the CSW exam, and you’d like to know if you “still got it”?

Are you considering studying for the CSW and would like to know how it stacks up against other programs you’ve taken?

Are you a wine student looking for some new study tools?

If you answered “yes” to any of these questions, we have an announcement for you! We now have a suite of CSW practice quizzes and practice exams available! The complete set includes five practice quizzes (each based on the entirety of the Study Guide and Workbook) of 25 questions each, and three complete 100-question practice exams. The practice exams may be taken in either a “quiz” format (where you get the results to each individual question immediately), or in a timed, one-hour “practice exam” format. The price is $19.00, which includes unlimited use of the exams and quizzes for six months.

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For more information, click here (navigate to “course catalog”) 

 

 

Estonian Vodka, now a Protected Geographical Indication

  By admin | October 30, 2017 - 9:28 am | ,
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Map of the Baltic States

Map of the Baltic States

Earlier this month, the Baltic country of Estonia was approved for its first protected geographical indication (PGI), as awarded by the European Union. The product of choice is Estonian vodka. Vodka has a documented history of production in the area of Estonia that dates back to the 1400s.

According to regulations, PGI-indicated Estonian Vodka must be produced entirely in Estonia using raw materials grown in Estonia and Estonian water. Estonia now joins Poland, Lithuania, Finland, and Sweden as EU countries that have PGI status for their vodka.  An application for Norwegian vodka is pending.

The Estonian city of Tallinn

The Estonian city of Tallinn

A trip to Estonia might be in order, if only to taste the vodka and experience what the Lonely Planet website considers one of the “best value” destinations for 2018. While you are there, you can visit the old town center of Tallinn—one of Europe’s most complete walled cities, the Kumu Gallery—a 7-storey limestone, glass, and copper art museum, and the Great Guild Hall—built in 410 and housing historical exhibits documenting the history of the Baltics through art, music, literature, language, stamps, and coins.

References/for more information:

Post authored by Jane A. Nickles, your blog administrator

 

New York State of Whiskey: Empire Rye

  By admin | October 26, 2017 - 9:09 am | ,
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Empire Rye logo via: www.empirerye.com

Empire Rye logo via: www.empirerye.com

It all started at a craft spirits conference in late 2015, during that hour when all of the best work gets done at a conference: the late-night, after-hours drinking session.

It seems that at a particular table, a group of New York State craft distillers had gathered and the conversation turned towards the state’s nascent craft whiskey industry. According to Tom Potter, founder of New York Distilling Company, a group of them “shook hands, and decided to do something” to differentiate and protect those distillers using local products and high-quality craft production methods.

Not long after, the Empire Rye Whiskey Association was born. According to their website, the association intends to be “an homage to New York State’s pre-Prohibition rye whiskey-making heritage and a testament to the ingenuity and industriousness of its contemporary distillers.”

The standards for a whiskey to be labeled as an “Empire Rye” include the following:

  • The mash bill must include a minimum of 75% New York State-grown rye grain (which may be any combination of raw or malted)
  • It must be distilled to no higher than 160 proof
  • It must be aged for a minimum of two years in charred, new oak barrels—and placed into the barrel at no more than 115 proof
  • It must be produced entirely at a single New York State distillery—including mashing, fermentation, distillation, and barrel maturation—and made (excepting maturation time) in a single distilling season (January 1 through June 30 for the spring season, or July 1 through December 31 for the fall season)
  • Products so produced may display the “Empire Rye” logo on the bottle.
  • A product made from the Empire Rye whiskeys of more than one NY distiller may be created and labeled as “Blended Empire Rye”
Photo Credit: Empire Rye/Facebook

Photo Credit: Empire Rye/Facebook

Empire Rye is not a protected geographical indication, nor is it defined by state or federal law—for now, it remains a trademark and certification mark used by members of the Empire Rye Whiskey Association. But who knows what the future may bring? This is some tasty whiskey.

Examples of Empire Rye are widely available up and down the east coast of the USA. I was also able to locate three examples on retail shelves in central Texas (each bottle I found was priced in the $40 to $50 range). For those in other locations, online retailers or a trip to New York might be your best bet.

Members (and whiskeys) of the Empire Rye Whiskey Association (as of October 2017) include:

References/for more information:

Post authored by Jane A. Nickles, your blog administrator

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

Guest Post: Southwest Sojourn: Scenes, Shops, Sips and Savors

  By admin | October 24, 2017 - 2:59 pm |
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Today we have a guest post—the first in a series—by an author we have all gotten to know by the nom de plume of Candi, CSW. Read on while Candi takes us on a southwest sojourn to the Grand Canyon—along with some cheap Chardonnay and some plastic wine glasses. 

Road Trip! My husband and I recently took a vacation to Arizona and New Mexico. Three destinations, one drive day only between stops. We have learned that more than one consecutive drive day is not kind to our aging bodies and minds. So be it. We needed the change-up, rest and respite. Fortunately, we were rewarded with all of these.

First destination: Grand Canyon National Park. We had not been to the Park in over a decade. September is part of the shoulder season, with decent weather and less crowding. No offense intended, but parking lots full of rented RVs and kid mobiles are not for us. Not to mention noise, noise, noise at each popular spot.

Day 1, drove to Tusayan, AZ. This town’s advantage is being immediately south of the South Rim entrance to the park. You pay a premium for basic lodging in Tusayan for the convenience. Location, location, location.

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When we checked in for two nights, the place’s friendly front desk staff provided sample menus for local restaurants. OK, so the prices were out of date. The menu descriptions were, however, accurate. To avoid our no-no’s of noise and crowding, we were looking for takeout. Restaurant chosen supposedly featured typical Mexican and Aztec cuisine. The 10% coupon from our lodging didn’t hurt, either. My frugal soul loves discounts!

Within the hour, I was headed out for a two-block walk to Plaza Bonita. Saturday night. Crowded and noisy. Staff busy, people waiting for tables. Checked in to pickup my order at the first stand I saw. The gentleman behind me posed a question at the stand: do you have Prickly Pear Margaritas? When the answer was in the affirmative, I had two immediate thoughts. First, please let my order come quickly. Second, get me outta here!

Given the work load in the restaurant, I was kept waiting longer than expected. But the staff added complimentary food to our order. End result: for less than $40 we had enough food for two nights, two adults. This became important the next evening. And the food was quite good: chicken mole (billed as Aztec) and carne asada (with quality cuts of steak).

The family geek always comes prepared for small-town travel. Plastic wine glasses, cheap screw cap wine. Unoaked Chardonnay, anyone? Half for tonight, save some for tomorrow!

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Day 2, the Grand Canyon. Shuttle buses, required for the most popular stops, to the left. Private vehicles, including ours, to the right along Desert View Drive. Emphasis on the private. Taking our own time, deciding when and where to stop.

One nice thing about revisiting a national park after years have passed is that so many scenes, sites and views somehow seem new. They may not be new, but we enjoyed them, so it didn’t matter. Our favorite places this time:

  • Desert View Watchtower: one of the most remote options. Tour buses allowed, so some crowding to climb the tower. That was fine; there was a path going below the tower, in the opposite direction. A very steep path. It surprised me that so many people went so very close to the Canyon edge of the path. We are talking, duh, a big drop if you stumble. They don’t call the Canyon grand for nothing. I stayed at the other edge, took my time, and just quietly appreciated.
  • Lipan Point: I did not remember this stop from last time. No tour bus parking available: yes! The Point offered unique views not available at Desert View. Shallow areas, rock formations resembling: fill in your imagination’s blank here. Birds? Temples? Other? Hint: experience this one with your eyes. Don’t put an electronic device between you and the Canyon here. Or maybe at any Canyon location. But, hey, it’s your vacation.
  • Tusayan Ruins and Museum: I know this stop was new to us. Instead of a canyon view, the site is on the other side of Desert View Drive. Very educational, very quiet. A small display of local vegetation and succulents. Signs describing the ruins along a level path.
  • Yavapai Point and Geology Museum: along the popular South Rim walk. Consequently, very crowded and noisy. But the views and education within the Museum were worth the visit, anyway. Museum had big display windows, excellent exhibits. A very civilized place to refill your water bottle. Hydration at 7,000+ feet altitude is very wise. Even more important as, ahem, one ages.
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I just mentioned altitude. We walked at leisure, took our time, enjoyed every scene, and kept up the hydration. But, still, we are talking walking on a windy day at altitude for people who are acclimated to sea level. After about 7 hours, even with breaks, we were tired. Seriously tired. The last half-mile to the car was most challenging. We began to hurt as well as become exhausted. Feeling every year of our age and every step taken.

The car. Upholstered seats. Cold water. A bit of a snack. Rest of sightseeing by car, briefly. Period.

Back to our trusty room. My husband used online tools to estimate that our altitude walk for the day was 3.5 – 4+ miles. Considering conditions, not bad for an honest day’s exertion.

All we wanted to do that evening was rest and put up our feet. Leftovers in the room? Fabulous. The rest of the cheap Chardonnay? Even better.

I’m sure by now you want to know: did we ever have Prickly Pear Margaritas during the trip? No: I have very rarely had a Margarita, and had visions of sweet pear syrup serving as an accelerant of the liquor to my brain. To this day, I believe I am correct.

Did we taste vino at other stops? You have to ask? That is, I believe a “preview of coming attractions”. Stay tuned for other Destinations.

In the meantime,

Cheap Chardonnay Cheers!

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

Rebirth in Austria: The Schilcherland DAC!

  By admin | October 16, 2017 - 1:00 pm |
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map via: https://www.austrianwine.com/

map via: https://www.austrianwine.com/

Note: As of March 3, 2019, the Schilcherland DAC has been rescinded and replaced by the Weststeiermark DAC. Schilcher rosé continues to be produced as a specialty of the Weststeiermark DAC.

We’re leaving this blog post—originally dated October 16, 2017—up and available in order to provide information on the late, great, historic Schilcherland DAC. 

The Austrian wine region formerly known as Weststeiermark has been re-born as the Schilcherland DAC. This brings the total number of Districtus Austriae Controllatus regions (DACs) in Austria to ten. This change was announced via the website of the Austrian Wine Marketing Board today (October 16, 2017), and the changes will be reflected in the wines of the current vintage (2017) and moving forward.

The new DAC is approved for one type of wine only—rosé produced from 100% Blauer Wildbacher grapes. The grapes must be harvested by hand and the wine must be packaged in a glass bottle. There are two quality levels: Schilcherland “Klassik” DAC and Schilcherland DAC—which must specify a single vineyard (Ried) designation on the front label. Other requirements are noted below.

For Schilcherland Klassik DAC:

  • The wine must be vinified dry (max. 3.0 g/l residual sugar)
  • The wine should show no oak influence
  • Alcohol content must range from a minimum of 11% to a maximum of 12% abv
  • The flavor must be refreshing and fruit-forward, and should show aromas of strawberry, red currant and raspberry

Schilcherland DAC:

  • The wine must be labeled with a specific vineyard (Ried) designation
  • Minimum alcohol content of 12% abv
  • The wine must be vinified dry (max. 4.0 g/l residual sugar)
  • The wine should also be refreshing and fruit-forward and with no oak influence; but it is expected to have a deal more flavor intensity then the Klassik versions.

We’ll post more information as it becomes available, but for now—Welcome to the world, Schilcherland DAC!

References/for more information:

Guest Blogger: The Empordà Wine Region (Part Two— The Contemporary History)

  By admin | October 11, 2017 - 4:27 am | ,
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Today we have a guest post from Laura Masramon. Ms. Masramon is a personal sommelier and a member of the DO Empordà Wine Route. This is the second part of our two-part series on the wines of the Empordà DO, located on the Mediterranean Coast in Spain’s Costa Brava (Catlonia).  Click here to read the first part of the series: The Ancient History of the Empordà Wine Region.   

Photo via: Ruta del Vi Empordà

Photo via: Ruta del Vi Empordà

After the phylloxera crisis, it took several generations—until the 1930s—for wine-growing in Empordà to begin once again. In the early days, the farmers were hard-pressed for money and had to join forces. This was the origin of the local wine and olive oil cooperatives, some of which are still in operation today and open to public, such as the Celler Cooperatiu d’Espolla (1931), Empordàlia (1947) and Cooperativa Agrícola de Garriguella (1963).

The tourists arrive: With the arrival of the tourist boom in the 1960s, many farmers decided to move to the coast and go into tourism. They left the countryside to create a first-rate tourist destination, the Costa Brava.

Charming restaurants and hotels were built to attract visitors. Nowadays Empordà gastronomy is famous all over the world. Restaurants like El Bulli, run by chef Ferran Adrià, revolutionised modern cuisine for over two decades. Another reference in the area is El Celler de Can Roca (designated “Best Restaurant in the World” in 2013 and 2015 by the British magazine Restaurant. In fact, the province of Girona boasts the highest number of Michelin stars per capita. The best way to enjoy Empordà wines is with the local gastronomy. 

Photo via: Ruta del Vi Empordà

Photo via: Ruta del Vi Empordà

Beginning in the 1990s, a group of young wine experts returned to the farms. Their grandfathers had preserved very old vines, some of which were over a hundred years old. The new generations used these vines and their expertise to create unique, authentic wines. At present their wines are on their way to excellence.

These young oenologists seek to revive the regional varieties to the point of mastering them and understanding them in depth. Thus they obtain wines that express the terroir of the Empordà. They are modern wines but at the same time they speak to us of those 2,700 years of history. Some wineries opt for classic fermentations in stainless-steel vats with ageing in 225-litre and 300-litre oak casks and finish by leaving the wine to rest in bottles with natural corks. Other wineries experiment with methods of fermentation and ageing in amphoras, biodynamic crops and natural wines. 

Tramuntana wines: The DO Empordà is a small area with 2,000 hectares (4,900 acres) of vineyards and some 50 wineries. This part of the country is strongly influenced by a dry wind that comes from the north of Europe, the tramuntana, which batters the vines violently with gusts of up to 120 km (75 miles) per hour. The sea breeze however counteracts its effects and hydrates the grapes, allowing a slower ripening of the fruit and a more balanced vine.

Photo via: Ruta del Vi Empordà

Photo via: Ruta del Vi Empordà

The Empordà DO has a mosaic of different terrains stretching in small vineyards between the Mediterranean Sea and the foothills of the Pyrenees. The soils are predominantly granite and slate, sand and silt. Some vineyards cling to terraces of schists and slate. Others grow on clay, pebbles and gravel. There are vineyards facing north, south, east and west. There are vineyards by the sea, on the Empordà plain or lining the hillsides. In addition to this infinite number of terrains there are a large variety of grapes. The most dominant are Garnacha Blanca, Garnacha Gris, Garnacha Tinta, and Carignan (Mazuelo/Cariñena) , as well as the recently discovered but clearly very old White Carignan (Cariñena Blanca) variety.

The predominant red wines have a bright colour with aromas of ripe fruit; in the mouth they are full-bodied, with round, rich tannins thanks to being aged in barrels. The whites can be light, fresh and perfumed when made with Macabeo or Muscat of Alexandria. They can also be unctuous and warm when made with Garnacha Blanca and Garnacha Gris and fermented in barrels.

Garnatxa de l’Empordà: One of the jewels of Mediterranean culture which has so far been preserved is the traditional Garnatxa de l’Empordà,  a natural sweet wine aged by the solera system (that is, in barrels that are never completely emptied, in which successive grape vintages are blended). These wines are exposed to years of oxidative ageing, yet still retain the acidity and sweetness of the grape. They are exquisite wines, with highly concentrated aromas of candied fruits like vine peaches and dried apricots, nuts like almonds and walnuts, roasted aromas like coffee and reductive aromas like honey. In the area there are wine cellars with very old ageing barrels, with the oldest ones dating back to 1860.

Photo via: Ruta del Vi Empordà

Photo via: Ruta del Vi Empordà

The Empordà DO regulatory council was officially recognized in 1975.  Come visit!

Laura Masramon is Personal Sommelier and member of the DO Empordà Wine Route.  She is also co-director of the wine branding seminars Marca Vi and Vivid Enoconference. More information may be found on her website, Lauramasramon.com.

References/for more information:

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