Gives you a moment of pause doesn’t it? My following thought was, “Am I so powerful that I can actually make an entire vat of wine turn into vinegar just by looking at it?! How many people, or things, have I made impure in my life? If only I had known the breadth of my powers earlier!” Sarcasm aside, the fact that I cannot look at the wine, touch the wine, or get near the wine as a woman or a non Sabbath-observant male Jew, is astounding, simply because it goes beyond logic for me. However, I tend to believe that religion and logic are mutually exclusive; and therefore, cannot judge the situation in this light, but I can be open to learning how people’s beliefs influence their actions. Enter stage left: Kosher wine in Spain!

Last week, while visiting the Capçanes winery in Montsant, we visited the very first winery in Spain to produce a Kosher wine in the 20th century. Mind you, Kosher wine has been in existence since 636 AD in Isreal, and may have been in Spain prior to Capçanes innovative spirit. The history of Judaism in Spain dates back to Roman times, while some research even suggests that they may have inhabited the country earlier than the 3rd century. And what you may not know is that Spanish Jews were one of the largest Jewish communities worldwide, living peacefully under both Muslim and Christian rule until that fateful year 1492 when Isabel and Ferdinand expelled them during the inquisition. Currently, there are approximately 40,000 Jews living in Spain, and of that very healthy percentage, there is clearly a strong contingent of wine aficionados. (Photo from ICEX)

Capçanes dates back to the 19th century and was one of the many victims of phylloxera in Spain. Wiped out and under resourced, it wasn’t until 1933 when 5 families joined forces to create the cooperative of Capçanes. Over the years, they grew at a steady pace, but it wasn’t until 1995 when a Jewish family from Barcelona requested that they make the first Kosher wine in Spain that times truly changed for Capçanes. As taken from their website, “This demanded the installation of new equipment allowing the winemakers to identify, isolate and vinify under controlled “Lo Mebushal” conditions, small parcels of quality fruit.” Consequently, the Peraj Ha’abib (Flor de Primavera or Spring Flower) was the wine that placed Capçanes on the map worldwide.

What is Kosher Wine?

To answer this question I consulted a book given us by Richard Shaffer (Catavino’s Israeli wine guru) called, “Rogov’s Guide to Israeli Wines 2007” by Daniel Rogov. Rogov is considered Isreal’s pre-eminent wine critic and was kind enough to provide us with the 7 requirements that must be followed in order to produce a Kosher wine. As taken from his book:

According to the practice known as orla, the grapes of new vines cannot be used for winemaking until the fourth year of planting.

No other fruits or vegetables may be grown in between the rows of the vines (kalai hakerem)

After the first harvest, the field must lie fallow every seventh year. Each of these sabbatical years is known as shnat shmita.

From the onset of the harvest, only kosher tools and storage facilities may be used in the winemaking process, and all of the winemaking equipment must be cleaned [sometimes up to 7 times with hot water] to be certain that no foreign objects remain in the equipment or vats.

From the moment the grapes reach the winery, only Sabbath observant [male] Jews are allowed to come in contact with the wine. [To be clear, Jewish women are allowed at Capcanes to harvest the grapes, but neither the winemaker at Capcanes nor any other non Sabbath observant male my look at, touch or get near the wine after it has entered the winery]

All of the materials (e.g. yeasts) used in the production and clarification of the wines must be certified as kosher.

A symbolic amount of wine, representing the tithe (truma vama’aser) once paid to the Temple in Jerusalem must be poured away from the tanks or barrels in which the wine is being made. [I don't now in Capcanes case, but is also given away to charity by some wineries producing Kosher wines]

As explained by Inka Jechova, our trusty winery guide, on strictly a winemaking level, a Kosher wine proves to be a challenge to any winemaker. The winemaker may not have any contact with his wine other than through the Rabbi. Which means, that if the winemaker at Capçanes wants to check on his wine, he must ask the Rabbi to come in from Barcelona and take out a sample for him to both see and taste.

On a very personal, I found the process fascinating and had wished the Rabbi was there so that I could ask him a few questions. I wanted to understand every detail of the winemaking process from start to finish. Does the winemaker give him a list of instructions? How many Sabbath-observant Jews decide to become full fledged winemakers? Is language an issue both on a very practical level, but also on a technical level?

Currently, there are Kosher wines being made in DO Penedés (cava), Rioja, Priorat, Yecla, Montsant, Tarragona and Ribera del Duero. If you’re interested in getting more information on Kosher wine, you can head over to the Kosher Wine Society, or read several tasting notes on Spanish Kosher wines at Verema and El Gran Catador.

As to the 2006 Peraj Ha’abib (not 2005 as indicated on the adjacent photo), it is made with 35% Cabernet Sauvignon, 35% Garnatxa Negra and 30% Samsó and aged for 12 months in new and one year old, mainly (honestly not sure what “mainly” means, because I didn’t think you could use a barrel that wasn’t Kosher, but that is what I was told) Kosher French oak barrels. Overall, we both enjoyed this wine immensely, but it is a monster wine that needs to develop. The wine is incredibly dark in color with a fabulous black cherry, chocolate and floral nose. In the mouth, the Peraj Ha’abib showed medium fine tannins, fresh acidity and a round mouthfeel, ebbing to a long, lush dark spice and red fruit finish. Definitely a fun wine, and worthy accolades, but as mentioned, lay this bottle for awhile before popping the cork.

Now it’s your turn. Tell us your experience with Kosher wines. Have you encountered a difference between Kosher and non-Kosher wine? Do you like Kosher wines? And just out of my own personal curiosity, do you think it is humanly possible to make a wine impure by looking at it?

Cheers,

Gabriella Opaz

• Iberian Links from Around the Web
• Iberian Links Around the Web – Kosher Wines, Slow Wine and Discount Rioja
• 25 Super Spanish Wines For Less Than $50
• Codorníu
• Rias Baixas 2005

As we have discussed with you in our previous article, we have recently learned that Montsant wines are very unique in their style. High in both acidity and tannin, which expresses their beautiful earthy, dark fruit and mineral composition, these wines generally call for a larger wine glass. But like many wine regions, DO Montsant was seeking for the “perfect” glass to fully express their wines.

But how does one find the “perfect glass”?

A panel of 19 tasters, which included 3 women (myself, Sarah Perez -  wife of René Barbier JR,  and Isabelle Meyer – wife of René Barbier Sr), joined together at swanky wine restaurant called, Monvinic, in Barcelona.

With 16 glasses lined up in front of me, ranging from gigantic Burgundy Grand Cru glass from their Sommelier Line to the tiny and petite, what I believe to be, Rheingau glass in their Vinum line, our goal was simple: elimination through democracy.

We were asked to eliminate a determined number of glasses in 4 flights until the winner was eventually decided. All four wines, one for each flight, were red and of the same vintage, but could consist of either a monovarietal or a blend. At the end of the flight, the number of people wanting to eliminate each glass was counted, and by majority, the glasses receiving the total number of negative votes in each flight would be eliminated

Flight 1

Eliminate 6 glasses

As predicted during the introduction, this flight was by far the easiest for the group, as the majority of the white wine or rosé glasses were voted “off the island”. The only oddity of this flight, was the elimination of the Cabernet Sauvignon glass. According to George, “It is rare that the Cabernet Sauvignon glass would be eliminated so early, as it is worldwide, the most successful glass. However, it tells us that when we think of a Montsant wine, we do not think of the green notes that are highlighted by this glass.” Assuming that this glass does increase our awareness of “green notes”, what is interesting is that we heard several Montsant winemakers share with us that they were interested in tearing up their Cabernet plants for other varietals,  such as Syrah. I’ll let you come to your own conclusion about that one.

This round ended in a tie, and consequently, only 5 glasses were eliminated.

Flight 2

Eliminate 5 glasses (Increased by 1 due to the tie)

In this round the “Rioja” glass was eliminated, which proved interesting to several Montsant winemakers who may have secretly enjoyed the fact that their wines didn’t have any perceived relationship with their “famed” brethren in the North.

Flight 3

Eliminate 3 glasses

This is when my attention span began to wane into the dark day glow background around me. To be honest, I completely agree that smaller glasses do inhibit the aroma of a big red wine. It was abundantly clear that the majority of white and rosé wines, characterized by their smaller size and more narrow shape, are not the “ideal” glass for any red wine. However, at this point, the six remaining glasses were similar enough in shape and size that this debate became rather insignificant. Sure, my heart was set on a beautiful Rhone glass that I’m still dreaming of having in my house, but beyond aesthetics, anyone could have happily enjoyed a Montsant wine in any one of these glasses. Were they different? At this point, yes, there were some marked differences in a few of them, but for an average consumer, they were quite similar.

Flight 4

Eliminate 2 glasses

For all practical purposes, there was zero difference between these glasses. If I didn’t see these glasses side by side to compare their nuances, I’m not confident I, or most people, could tell the difference.  On the other hand, I could argue that my beautiful Rhone glass showed harsher tannins in the mouth than the other two glasses, but was it the glass, or the fact that we switched from blends to a 100% Grenache?

Two of the remaining glasses were designed as Rhone glasses, and though both are exquisite to look at, they too were voted off the island. The winning glass was developed for Marques de Griñon as their Tempranillo glass for their Tinto Reserva, as shown in the photo.

Is the new Montsant glass the ideal glass for all Montsant wines?

If you want an incredibly gorgeous glass to drink your Montsant wines out of, I say, go for it!  However, I am not of the opinion that you need a Riedel to enjoy a Montsant wine. Whether it be a Riedel, a supermarket wine glass, a beer mug, a thermos or a Dixi cup, it’s not what your drinking the wine out of, it’s the fact that you’re actually seeking out, and experimenting with, various Montsant wines.

Do you believe there is such a concept as a “perfect” glass for a particular style or varietal of wine? Does the glass make a difference to you when tasting wine, or does it depend on your motivation for having the wine in the first place?

Cheers,

Gabriella Opaz

Follow us on Twitter: @catavino, @ryanopaz, @gabriellaopaz

• 2002 Joan D’Anguera Montsant Finca L’Argata
• Glass Half Empty, Glass Half Full
• A Very Non Iberian Wine: S.Anderson 1999 Cabernet Sauvignon
• What does wine taste like at 30,000 feet? Do I really care, is a better question!
• Iberian Wine Myth Busting – Sulfites

…What he wants is to go pick up some Spanish wines, and find some cheeses that we would suggest to pair with them. So I thought it might be good to ask our writers, and friends for a few of their favorites…

Wines – Spanish but stick with region/grape/style rather than producer
Cheeses – Looking for general ones, though if there is a particular favorite, let us know. Best though we stick with “strong blues” or “hard Parmesans” etc…

And the responses…

Justin Roberts

Hard, dry, salty goats’ milk cheeses from the villages in the Sierras de Malaga and Cadiz go very well with dry Amontillado or Oloroso.

The Payoyo cheeses from Villalengua del Rosario are probably the best known example but there are many others like the Gazul cheeses from Alcala de los Gazules.

Payoya is a breed of goat by the way as in la raza Payoya. Malagueña goats are similar and make similar cheeses.

Ricard Giner

OK, I love this question because I am a cheese fanatic. You won’t believe it but only yesterday I flew to Amsterdam specifically to buy cheese at De Kaaskamer, one of Europe’s finest cheese shops. You’re talking to a cheese Taliban here.

• Great Spanish blue cheeses – the only truly great one is Cabrales, and this MUST NOT be had with any wine, but with cider, pref. from Asturias
• Other significant salty blue cheeses from other countries, such as Roquefort, Stilton, Gorgonzola (not the sweet one) should be had with port (LBV is v. good, or perhaps crusted) – the combination is DIVINE, or a sweet sherry, such as an Amontillado or a Cream
• Powerful manchegos also go well with port, perhaps a tawny, and can just about be handled with a dry sherry, served cold; serving an old, dry manchego with red wine is foolish and thoughtless
• The great Catalan goat’s cheeses, such as Montsec, can be had with either a young unoaked red (a Mencía from Bierzo would work well, but not oak-aged), slightly chilled, or a cava – can’t go wrong there
• Cava also goes well with ewe’s milk cheeses from the Pyrenees
• Albariño is very good with smoked cheese from the Basque country, such as Idiazábal – the fruit plays off very well against the smoke, delicious
• And the greatest cheese known to humanity, bar none, Torta del Casar, the “I-want-a-smelly-peasant-to-smear-my-naked-body-with-50-tortas-the-day-before-I-die” cheese, should not be drunk with table wine. It should be had with old vines Monastrell sweet wine. Then you die. Smiling.

John Maher

BTW this post made me dig up some old articles on Catavino that all cheese lovers must not miss!

• Spanish Cheese Grommit, Cheeeeese!
• Gourmet Cheese in Madrid
• The Scot, the Spanish Cheese Shop and the “Non” Spanish City of Barcelona: Formatgeria La Seu

Learn more about Blogging and Social media

• Spanish Cheese Grommit, Cheeeeese!
• Gourmet Cheese in Madrid
• 1998 Bodegas Olivares Jumilla Dulce Monastrell
• Spanish Wine Dinner Wrap up!
• The Scot, the Spanish Cheese Shop and the “Non” Spanish City of Barcelona: Formatgeria La Seu

Editors Note: Last year we published a book review for Valencia Land of Wine, who’s plublisher is our own writer, John Maher. After realizing that this book was not most likely recieving the attention it deserved, we decided to ask John if we could publish some of the chapters here for you to read. We hope you enjoy this series which will be going up through the month of August, and that if you like what you are reading you might consider buying a copy with this link:Valencia Land of Wine. The book is composed of translated articles written by Joan C. Martin about the wines of Valencia. Each story is straight from the pages of El Pais’s Valencian edition. Each one highlights an aspect of Valencian wine history through the story of one wine.

Please let us know what you think. Cheers, Ryan and Gabriella Opaz

Carlota Suria: From Dom Pérignon to Cavafy
Pago de Tharsys, Requena (DO Utiel-Requena)

At the Benedictine abbey at Hautvilliers in Champagne the apocryphal story is told of how a monk, Dom Pierre Pérignon, called to his fellows: “Come quickly, brothers! I’m tasting stars!” on tasting the sparkling wine produced accidentally when a second fermentation occurred in the bottles in the abbey’s cellar in spring. The abbey was founded by the Benedictines in 650 ad in the Dark Ages, as a result of Irish monks coming to return the classical culture which had been lost with the fall of Rome at the hands of the Barbarians.

The world was still young and, as Cavafy described in “Waiting for the Barbarians”, our own people returned from the border when we expected the Barbarians.1 As the Irish monks showed when they rescued our civilization, the end depends on the beginning. This must have been what it was like for Vicente García twenty-something years ago, when, as a winemaker for several Cava producers in the Penedès, he and some friends founded a Cava winery in “his Requena”.

Vicente García is the man behind Pago de Tharsys, his most cherished project, and he has made, as we knew he would, an exquisite Cava: Carlota Suria Brut Nature, chosen by Enoforum 2005 (in a blind-tasting by members of the wine trade), as the best Cava in Spain. Carlota Suria has tiny bubbles, as after fermenting on their sides in bottle (“en la rima”) and being clarified by being inclined on a special rack (“pupitre”) it is aged a further fifteen months on its lees. Carlota Suria is an elegant dry “nature” (meaning it has from 0 to 3 grams of residual sugar and no addition of reserve wine), with a touch of acidity and a luscious bouquet of salted almonds, making it ideal chilled as an aperitif, although it is a good idea to breathe it in after each sip, and enjoy its scent, like the luxury perfume of a dowager duchess. Pago de Tharsys is an all-in-one bodega in which grapes from their own surrounding vineyards are used in making, developing and bottling the wine. It is a model château, the most fully realized in the whole of the País Valenciano, embodying this winemaking philosophy in the same way as the best producers in the Médoc. Pago de Tharsys also produces a rarity that is full of Hellenic wisdom: a naturally sweet wine from the Greek grape variety Thomson-Schiller, harvested when the grapes are nearly raisins and producing a very delicate, feminine, milky nectar. Vicente García is endlessly creative, and he has added a “Blanc de Noirs” – a white Cava from the red Bobal grape. Just as Dom Pérignon did when he stumbled on Champagne, in which the predominant grape is Pinot Noir.

I recommend visiting Pago de Tharsys, as sacred ground – just like the abbey at Hautvillers with its cellar, its relics of St Helena and tomb of Dom Pérignon, despite the fact that the abbey and its vineyards are a shadow of what they were in the nineteenth century (the result of revolutions and the battles of Verdun and the Marne). The legacy of Dom Pérignon has been wisely followed by Vicente García and other “mestres xampanitzadors”, who followed for love of the search itself, as in Cavafy’s lines:

Ithaca has given you the beautiful voyage.
Without her you would never have set out on the road.

Joan C. Martin

Website: www.pagodetharsys.com
Label: Carlota Suria 2003
Type: Brut Nature
ABV: 11.5%
Grape: Macabeo
Approx. price: €9–10
Bodega: Pago de Tharsys
Address: Paraje de Fuencaliente s/n (Ctra.N-III, Km. 274),
46340 Requena, Valencia
Tel: 962303354
Fax: 962329000
Email: pagodetharsys@pagodetharsys.com

NOTES

1 Constantine Cavafy (1864–1933), “Waiting for the Barbarians” (1904). The quote at the end of this chapter is from “Ithaca” (1911).

• Valencian Cava: The Difference is in the Grapes
• Vino Tinto de Arte Mayor – Dominio de la Vega, DO Utiel-Requena
• Abadia Retuerta
• Mersequera
• Dominio de la Vega – Cavas

Our goal was simply to immerse ourselves, and with the exception of one wine from the Priorat, we drank Montsant, breathed Montsant and nibbled on many delicious treats from Montsant. One might even go so far as to say that we literally infused this region’s essence through our veins and into our minds so that we may share each and every detail with you at: catavino.net/montsant over the coming days!

But first, I want to talk about a very important lesson that hit home for both of us regarding the subject of identity and self-awareness. Our adventures took place in the Comarca of Priorat, where we experienced Montsant to its finest. Sounds a bit confusing, doesn’t it? No worries, because we were too! So allow me to explain.

DOCa Priorat and DO Montsant are both in the comarca, or political region, of Priorat. In 1954, the DOCa Priorat was established taking its name from the Comarca Priorat. This region was based upon a very unique area where the soil is known as Llicorella, or what you might call schist. The entire area of the Priorat wine region is made up of this same schistous soil, and consequently, the wines have some commonality in style. It is also due to a few historic events in the wine world in the early 90’s that the DOCa Priorat rose to fame and thus spurred the surrounding lands to try and share the glory.

In 2002, the region of Montsant stepped into the picture and became more than just a subzone of the region DO Tarragona, claiming its independence. The why and how of it I won’t get into right now, but basically this act created a C shaped region around DOCa Priorat that is composed of various soils(4main soils to be exact) and hilly landscapes. When all was said and done, and the region was formally recognized as DO Montant, most people jumped to the conclusion that because DOCa Priorat’s land is considered the “best” land in the area, Montsant was simply taking advantage of the “leftovers” or residual terroir. Additionally,  as Montsant was only classified as a ‘DO’ while Priorat held the same ‘DOCa’ fame as Rioja, then logically, the wines are inferior in some way. The baby brother syndrome was thus created, giving Montsant the the reputation of the little brother who could never measure up to his big brother’s fame.

I myself subscribed to this idea, that is until this week. Having only 54 wineries in the region, of which we tasted approximately half, and both Gabriella and I now firmly believe that Montsant deserves more credit than any of us have given it. In my mind, what makes a region’s wines great are the things that set it apart from others, and Montsant has plenty to call its own.

Quickly a few points:

• Acidity and Alcohol – Montsant is hot, very hot, and wines without any effort reach alcohol levels of 14, 15, 16,+ percent, which is generally considered overwhelming to most of us for a red table wines alcohol. But in truth we had trouble finding the alcohol in the majority of Montsant wines. The wines were incredibly well balanced with a freshness that never failed to amaze us both. Huge rich natural acidities, and high alcohol levels, led ironically, to words like “elegant”, “nuanced” and “subtle” written in my notebook. This balance is something that Priorat does not share in the same way, and is something very unique in my mind to Montsant’s wines.
• White Wines –  I love white Grenache, but I was stunned to see so much of it, and so often elaborated in such unique and subtle ways. Generally, these wines did have large alcohol levels, but they were perfumey, full of layers, minerals and dramatic to drink. Though there were several that had yet to achieve a good balance, overall I think this region has loads of potential for producing white wines that are unique and exciting.
• Carignan/Samsó/Mazuelo – Whatever you call it, it has been  considered a useless variety. Jancis Robinson derides it in the Oxford Companion of Wine, while several others push for its uprooting. I too might have fallen in that camp until I tasted several mono-varietal Carignan wines from Montsant. When treated with care, this varietal can take center stage, and should! Please watch the video at the end of this post to learn more about this varietal.

So at this point, neither Gabriella or I believe that Montsant should be looked at as the younger brother of DOQa Priorat, but rather more of a  fraternal twin. Both regions have a common history of origin and similar upbringings, but they are very independent in both style and flavor. Each one has a uniqueness that should not be overlooked, and for us, it is without a doubt that Montsant can one day be an equal to Priorat. It will take time and patience, while it discovers its identity, but it can happen.

Stay tuned to Catavino this week, along with our micro site: www.catavino.net/montsant to learn more about this magical region.

Cheers,

Ryan Opaz

Alfredo Arribas – Portal del Montsant from ryan and gabriella opaz on Vimeo.

Alfredo Arribas tells us why he chose Carignan for his top wine.

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Today will conclude the last day of our Montsant stay, having spent 3 days visiting approximately 10 wineries, tasted well over 60+ wines, met with over a dozen winemakers, and have enjoyed a beautiful, albeit curvy, drive through this absolutely breathtaking region.

In the coming weeks, we’ll do out best to give you a full report on all the wineries we’ve visited, the wines we’ve tasted, our general impression on the “style” of Monstant, foods of the region, places to stay and tourists spots to pay attention to.

What we can tell you for sure is that Montsant is NOT Priorat’s little brother and should get the respect and attention it so rightfully deserves for not only crafting some amazing wines, but for a region full of spectacular nature that should be appreciated and enjoyed.

Sorry for the teaser, but do stay tuned in the coming weeks for more photos, videos and articles!

Cheers,

Gabriella and Ryan Opaz

Catavino in Siurana from ryan and gabriella opaz on Vimeo.

I get Gabriella to go out on a ledge literally in the small town of Siurana!

• Assumptions versus Reality: What is DO Montsant
• Catavino Heads to DO Montsant for Another Regional Report!
• Recap of Last Weeks Trip to the Penedes (more to come!)
• I’m still alive and in Barcelona
• Ribera del Duero – Vine Progress

What’s so great about this scenario is that the information they’ll be given will only be the icing on the cake, because all of these winners are either head-over-heels in love with Spanish wine or have a profound curiosity already, making their attendence one of passion, rather than one of convincing.

And to be quite honest, I’m incredibly envious of their prize, because despite the fact that I live in Iberia and have the ability to speak with winemakers whenever I need to, there is something wonderful about sharing your learning with other like-minded students in a formal classroom. Plus, their teachers are completely immersed in both the culture and the field itself, providing them with a priceless resource to take advantage of. What we’ve learned, like the Spanish language, has come purely from our everyday life experiences, rather than from a pedegogical experience. Granted, both ways of learning are equally valid, but a classroom can provide a strong foundation to build upon, unique onto itself. And with any luck, we’ll all benefit from their learning as they wax on in their blogs about the: major Spanish appellations, various micro-climates, vastly different soils, rich and dramatic history, unique wine styles, and of course, native grape varieties – a favorite topic of mine!

With that, we give all of these winners a huge congratulations and wish them all the luck in the world as they embark on an exciting summer course. If only all things in life were this much fun! Please be sure to click through to their sites and read about why they want to learn about Spanish wine!

Chicago, IL (July 6-8): Erica Green of Bottle of Wine

I feel like I’ve woken the sleeping giant within myself. The giant that loves Spanish wines. Since starting to blog about wine, I’ve found a new interest and fascination with Spanish wines. My interest in the Spanish culture isn’t limited to wine. I’ve become conversational in the Spanish language over the past few years, and developed an appreciation for the rich, savory foods of Spain during a recent trip. The sleeping giant has woken up and there is no putting her back to sleep.

Seattle, Washington (August 3-6): Mike Veseth of Wine Economist

Portland, OH (August 7-10): Pamela Heiligenthal of Enobytes

What first caught my eye about the 3-day certification course was the opportunity to taste more than 50 Spanish wines during the intensive program. If you’re like me and don’t have a copious amount of Spanish wine at your disposal, this would be a great opportunity to sample some remarkable wines while educating your palate.

San Francisco, CA (August 13-15): Kevin Hogan of The Spanish Table

Learning about Spanish wine was like discovering a spare room in your house that you never knew existed. I grew up in a family that drank French wine, end of story. My few attempts at exploring Spanish wine were limited to a few unpleasant experiences with wire mesh wrapped bottles sporting heraldic crests on the labels and containing tired, dusty, brown juice inside. What a revelation it was to find grapes/regions/producers that were previously unknown to me. The broad range of styles encouraged exploration and experimentation. Every night I would take home a new bottle to taste and learn about. My passion for Spanish wine had taken hold.

San Diego, CA (August 17-19): Neil Maiers of Wine Expedition

Our adventure began, naturally, in our own backyards. As Californians, trips to Napa, Sonoma, Paso Robles and Santa Barbara are easily arranged, and so our wine experience started with wines from these regions. The wines we tasted, the people we met, the landscape we took in- it all fueled our passion, and we began to look beyond California, and we discovered wines from France, Italy, Australia and so on. Recently, one of the regions that we’ve been focusing on is Spain. Why? Spanish wines represented uncharted territory; the opportunity to discover new wines is once again a driving force behind WineExpedition. Additionally, Spanish wines are proving to be GREAT WINE VALUES!

Cleveland, OH (August 20-22): Ryan Reichert of Oe-no-phile

After returning [Camino de Santiago], and starting my wine education, it was actually a Spanish wine which inspired me to create o-no-phile. The complex intriguing aromas and flavors ofBaltos Mencía struck me as something I really needed to share with others. Little did I know, but I probably had quite a lot of Mencía while on the Meseta in Spain. It took this one bottle to push me enough to finally start writing. I’ll be ever grateful to that bottle from Bierzo which was an excellent (and extremely tasty) muse.

Washinton DC (August 24-26): Allison Aitken of A Glass After Work

The fact that my girlfriends (and I) had such little exposure to Spanish wine makes me think that they’re probably not the only ones who read “A Glass After Work” who that are missing out on Spanish wines. It’s natural to gravitate towards our comfort zone. Since starting my blog, I’ve tried to push past the wine regions I’m familiar with and explore wines from all over the world, and I’ve discovered a couple of exciting and enjoyable Spanish wines available at very reasonable prices—some of which I’ve already reviewed…I would love to know more so I can find the Spanish wine “gems” and be a better resource for my readers..what better way for me to gain that knowledge than to learn from the best and earn the “Spanish Wine Educators” and “Certificate on Andalusia and its Wines” through the Spanish Wine Education Program.

New York, NY (October 7-9): Katie Pizzuto of Gonzo Gastronomy

Why, they asked, did I wanna learn more about Spanish wine? I could wax eloquent about my Spanish heritage, or go on and on about how Iberian wine is penetrating the US like an enological dagger, but the truth of the matter is that the first wine I ever had that actually brought me to near tears was a Rioja: R. Lopez de Heredia. I bought it on a recommendation from the store owner and eventually came back to personally thank her for having shifted my world. That rioja moved me. It slapped me across the face and said “Pay attention, wench, because it gets no better than this.” THAT is why I long to learn about the country that is capable of producing such a wine.

Cheers,

Gabriella and Ryan Opaz

Follow us on Twitter: @catavino, @ryanopaz, @gabriellaopaz

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There is a part of me that regrets having to write this post, while the other part knows that it has to be done. Social media around the world is changing how consumers relate to wine. The idea of using social media to sell wine is working and is being

taken very seriously by wineries who want to engage new consumers and those individuals just turning to wine for the first time. We still suffer from the inability to fully measure its results, but those that have embraced it at the least anecdotally have acknowledged that is does have an affect.

Here in Spain, we’re missing the boat. And I’m afraid in the short term, Spain will continue to fail to size up. And before any of you start pointing to individual examples of winery blogs, or other social media campaigns that you feel are examples of how I’m wrong,  allow me to explain my thoughts.

Social media is about sharing ideas, sharing stories, and communicating with people on the consumer level. It’s removing a hierarchy of who is more important than who, yet social media really shines and succeeds when people using these tools begin talk to every consumer as an equal, not a subordinate. Successful practioners of Social media even work with their competitors, or rather as I call them, collaborators in an effort to amplify their message. The best social media campaigns realize that we all are aiming for the same targets of openness, new ideas and a better world. To do this, the most successful practitioners of social media hold no secrets. If they succeed, they share the steps they took to achieve that success within the social networks they’re active in. If they fail, they also explain why they failed and ask for help, knowing that others like them, as collaborators or competitors, will lend a hand.

A bit utopian, but it’s true, and here are some examples. Seth Goodin publishes his books for free online and than outsells his competitors by leaps and bounds when these same books come out in print. People hire him because they can see he knows his stuff, and he knows it well. Gary Vaynerchuck has shared his philosophies, and if you ask him a question, he’ll probably answer it in a video on his site; whereby giving you, and everyone else the answer for free. He “tells it as he sees it”, and for this his audience rewards him. El Jefe, from Twisted Oak Winery, posts photos of his vines coated in a thick layer of ice on his blog, and strangely enough, people are still buying his wines. In fact, they do it not only because he makes great wine, but to support him as a friend. Tapas (Tempranillo Advocates Producers and Amigos Society) is a group of wineries who work together to promote their wines. They host tastings as a team and do promotions that help everyone within the group sell more wine. They know that as individuals they will struggle but as a group they can shine.

So why will Spain fail? Simple. Wineires in Spain refuse in most cases to work together. If you have a good example where this is not true, please let me know, but there is a serious case of “cutting one’s nose off to spite one’s face” going on here in Spain.  Example: I sat down with a producer in Ribera del Duero many years ago who told me that they could not get their wine tourism initiative off the ground. They had few visitors, and of the visitors they did have, it was difficult for them to motivate wine sales. I asked him if he knew of any other interesting wineries close by, to which he replied, “yes”. I then suggested that they team up with those wineries to rent a bus and provide tours for visitors to the nearby town of Aranda del Duero, to all of those wineries. With their logos plastered on the side of the bus, they could visit 3-4 wineries, and then end up at a wine shop where all the wines were available for purchase. Affordable, tourist friendly and easy to set up. Their response illustrates my point: “Well, what if we sell our neighbor’s wine?”

UGH. I would hope you did, but with that attitude, you won’t sell your neighbor’s wine or your own wine. Good luck!

So why do I think Portugal has a chance? Although they might prove me wrong, and at times, I honestly think they are trying purposely to prove me wrong, but they do have a few nice examples of success. The Douro Boys have done a great job of working together to sell all their wines. Their “Douro Boy Dinners” are legendary and the meals are filled with jokes and stories as each individual teases the other about who’s wine is the best. We all fall in love with the wines, and when out and about, we never hesitate to recommend any of the wines when asked. It helps that they make great wines, but the point is that they are happy to sell some of each others wines for the collective good. There have been other attempts like the now crumbling G7 group, and the stable Independent Wine Growers Association, which features the wines of Luis Pato among many others. These groups are offline social media communities, that work well to spread the cost of promotion within a group of like minded individuals.

Social media is about sharing ideas and stories. If you have a winery blog and only talk about your own winery, please don’t tell me about it, because I won’t be reading it. If you get on Twitter and only tell me how your new wine is being made, once again, forget you know us, as we won’t follow you. If you fail to tell me about what inspires you, which wines make you want to be a better winemaker than I really don’t have any reason to talk to you. Create a webpage where I can’t see it if I don’t have Flash installed, and I won’t bother waiting for it to load. Send me a press release without my asking for it, and I’ll make sure to ignore everything that comes from you going forward. Oh and if you bother me about how you were the first to do x, y, or z, I won’t be able to get my finger to the “spam” button in my email inbox quick enough.

That said, if you tell me about your region, the wineries that you admire within it, the restaurants that you eat at every day, and the people you talk to as you travel about promoting your own wines, well then, I just might lend an ear. If you do something original where you were the first to think of it, please show me how you came up with the idea and tell us how others can benefit from it. Explain what you did right and wrong in developing the idea. If you do this, I’ll follow you with interest. I will talk about you to others, and I will buy your wines when I find them. The more I know about you, holistically, the more I will want to do everything I can to support who you are and the wines you make. Tell me honestly when the harvest is difficult, because if I turn on the news and see from the weather report that you are lying, I won’t bother turning to you again. Or best of all, ask a question, and then listen to my response. Do that you will gain an evangelist for your brand, who you won’t have to pay.

I have yet to see anyone in Spain embrace these ideas, though I trust there are those who believe they exist, prove me wrong. Spanish wineries need to stop thinking they are the best wine producing country in the world. Here’s a very true statement that might help you out: “There is no perfect wine”. You are one among many, and that is what I like about wine. Help me to get to know you, your wines, all while discovering other wines in the process. Trust me, we the consumers will reward you for it.

Cheers,

Ryan Opaz

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What is a regional report? Well, it’s as detailed and comprehensive as your yearly physical, only a hell of a lot more fun! We create a website dedicated to a specific region and pack it full of information. Articles you’ll encounter generally include: typical grape varietals, winemaking trends, interviews with winemakers, tasting notes, culinary history and tradition, places to stay and enough photos to create your own coffee table book. In short, our intention is to answer any and all questions you have on a given region.

And as the title of this post has already disclosed, we’re heading to DO Montsant this Thursday where we’ll spend 3 days and 2 nights visiting approximately a dozen+ bodegas, a half dozen restaurants, and who knows what else we’ll encounter in between.

However, Father Time has been unyielding with us, and it’s been over a year since our last regional report when we dedicated a week to DOC Rioja, exploring its vineyards, rummaging through its historic past, demystifying its fame, and generally providing you with our impression of what you can do and find in this legendary wine region.

Hence, why we’re giddy with excitement to taste our way through a wine region that has been known as the shadowed version of its internationally renowned neighbor, DOC Priorat. Did I mention DO Montsant has a blog in three languages? Exciting! We’ll be sure to tell you more, and we’ll be posting about our adventures as they unfold.

Right now, what is of most importance to us is your questions. What do you want to learn about the wines DO Montsant? Is there a specific winery you want us to visit? Is there a grape you want more information about? Are their culinary questions that have been haunting you? Maybe a recipe you need clarification on? Is there a festival you want us to research? Or simply, tell us what you think about the wines of Montsant. Leave your questions here and we’ll make sure to get them answered for you!

Cheers,

Gabriella Opaz

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Trying to jump through all the WSET Diploma hoops from a distance can be a little complicated, especially the tasting side of things and particularly in southern Spain. Very long legs are necessary. Wine merchants, in the British style, as I know them, don’t really exist and the selection in supermarkets here is orientated towards pile-it-high-and-sell-it-cheap Spanish wines (although, to be fair, there are a lot of gems lurking on those shelves). The third exam, which I wrote last week, covered fortified wines. I am lucky to live in the middle of Sherry country, so one of the three classical fortifieds can be covered with ease. Madeira is difficult to come by around here, Port less so but try getting your hands on something like Mavordaphne of Patras or Marsala in little old Jerez! It amuses me that the three best know fortified wines all come from Iberian countries and yet are so difficult to find, in Iberia, and not far from where they are produced. The last time I was in Oporto, the receptionist at the hotel had never heard of Sherry. Didn’t have the foggiest! Knowledge of Madeira here in Jerez is at similar levels.

An the certificate stage, I found the tasting questions much easier than the written or multiple-choice ones, but for the diploma, the tasting notes are lot more comprehensive and demanding. An enologist friend here in Jerez, who has years of experience making wines all over the world suggested we form our own little tasting group of two. So one evening we gathered as many bottles of fortified wines as we could and lined them up on his dining-room table. There were Vins Doux Naturel, a wine from Samos, that Mavrodaphne of Patras I struggled to find, various Madeiras and a satisfyingly large offering of Ports and Sherries of all the necessary styles. It was so good to taste wine with someone else, bouncing ideas off each other and learning to “calibrate” my palate. We also had a bit of fun. A bottle of 1967 Sandeman Port was decanted, but only after the cork broke, was pushed into and then fished out of the bottle with a bit of string. After all the excitement it was a slightly disappointing wine, even a day later and despite not being tainted by the cork. We voted the best wine of the evening a Cockburns 20yr old Tawny Port, which had been cellared for a further 15 years. It was delicious! I’m sure we’ll be organising another tasting soon, and I hope we can recruit some others to join us.

There is only 1 mark for identifying the wine in WSET exams – and a lot more marks for getting things like colour, body, acidity and alcohol levels correct. This is fortunate because I got all wines three wrong. We were given a Muscat de Beaumes-de-Venis, a 10yr old Sercial Madeira and a Fino Sherry. I said they were Muscat de Frontignan, a sweet Amontillado and a Manzanilla Sherry! I struggle to tell the difference between Beaumes-de-Venis and Frontignan VDN Muscats; and trying to differentiate Finos and Manzanillas blind is like trying to split hairs (perhaps a Fino vs Manz evening should be organised) but I’m still kicking myself about the Madeira.

Any other WSET exam anecdotes out there? I’d love to hear about them in the comments section below.

Hasta la proxima

Justin Roberts

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