The flavor of citrus in wine of Spain
Discover the of Spain wines revealing the of citrus flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
Spain is a land of breathtaking scenery, colourful history and a Deep and Complex culture in which wine has Long played an important role. Grapes have been grown on the Iberian Peninsula since at least 3000 BC, although it wasn't until 1000 BC that viticulture really began here - a skill brought by Phoenician traders from the eastern Mediterranean. Today, Spain is home to more vineyards than any other country in the world, and its national wine production is exceeded only by France and Italy.
All of Spain's seventeen administrative regions (communidades autónomas) produce wine to some degree, including the Canary Islands and the Balearic Islands.
The greatest concentration of vineyards is in Castilla-La Mancha, but the finest and most famous wines come from Galicia (Rias Baixas), Catalonia (Cava and Priorat), Andalusia (Sherry), Castilla y León (Rueda, Toro and Ribera del Duero) and of course Rioja.
Geography and Climate together play a fundamental role in defining the many styles of Spanish wines. From cool Green Galicia and the snowy Pyrenees in the North, through the parched Central plateau, to sunny sandy Andalusia in the South, the Spanish landscape is very varied. The country spans seven degrees of latitude (36°N to 43°N), leaving 500 miles (800 km) between its Atlantic and Mediterranean coasts.
Between these two very different coasts are various mountain ranges, each of which has a particular effect on the local landscape and climate. The Cordillera Cantábrica, for example, creates dramatic contrasts between the lush green land on its northern, Atlantic side and the Dry, dusty Castile and Leon on its southern, inland side.
Among the mountain peaks and plateaus rise the rivers on which so many of Spain's vineyards depend. These are important not only as an indispensable source of water, but also because of their impact on local soils and mesoclimates.
This term can have several meanings, but generally refers to a wine that is several years old and has been aged in the bottle after having been in the barrel.
Only 3,600 bottles of Tobermory 24 Year Old Oloroso Cask Finish will be available, following last year’s release of a 23-year-old Hebridean Series single malt from the same batch. Bottled at 52.5% abv, Tobermory 24 has spent the last nine years in Oloroso Sherry casks sourced from González Byass. The series is part of a new focus on aged Tobermory releases under Brendan McCarron, master distiller for parent company Distell, master blender Julieann Fernandez and Tobermory manager Cara Gilbert, 28 ...
In the second part of this series, Decanter’s editorial team members highlight the wines they are looking forward to tasting at the upcoming Decanter Fine Wine Encounter NYC on Saturday 18th June 2022. Tina Gellie – Content Manager and Regional Editor (US, Canada, Australia, New Zealand & South Africa) Burrowing Owl, Cabernet Sauvignon, Okanagan Valley, British Columbia, Canada 2019 In 2016, while on a press trip to British Columbia’s Okanagan and Similkameen Valleys, I had the pleasur ...
Last year, there was much mirth on wine Twitter about a particularly excruciating tasting note. You’re right. The wine trade needs to get out more. But still… this one was a beauty. It began well enough – really quite beautiful, in fact. But before long the imaginative descriptions were getting more ornate and strained. It moved from poetic to meaningless before finishing with a reference to Burnt Norton – the first of TS Eliot’s Four Quartets – that put it firmly in Private Eye magazine’s ...