Types of wine (in Spain)

Most people categorize wine into 3 types which can fit under a variety of titles. My personal names are: A great bottle - must get get this in again; That wasn't bad - for a cheap bottle; and this one is for the spaghetti sauce (not being one to throw out the grape juice, however bad it may be).

According to the UN, Spain is the 3rd largest wine producing country in the world after Italy and France. The powers that be in each of these countries use slightly different terminologies to mine and the wine producers strive to reach the top classifications.

Here in Spain the words to look out for are the DO Denoninación de Origen, Vino de la tierra (wine of the land) and Vino de la mesa (table wine). We'll look at Italian and French classifications at a later date.

Table wine
Not necessarily meaning wine that you want to have on your table, but rather unclassified wine whose grapes can be mixed or be from different regions. It is not home produced plonk, but rather wine which cannot be classified under a higher category. It is also a name which some regional wines will be classified within.
Rarely will these wines be oaked, they tend to be "elaborated" (to translate from the Spanish) then available for purchase on a fairly quick turnaround.

Vino de la tierra
This term is used to label wines that do not fit under other classifications, but are a nice drop! Generally you will see them referring to a specific area.

Denomincación de Origen (Calificada)
DO wines are considered to be the best Spanish wines as defined by the Instituto Nacional de Denomincaciones de Origen and with the administration of the Consejo Regulador. To be at the highest level of DOCa the wine must be a superior quality level over a long period of time.

A selection of these areas where you have likely tried the wine include: Rioja and Priorat (both the highest DO level), Abona (south Tenerife), Binissalem-Mallorca, Cava, the Canary Islands of El Hierro, Gran Canaria, La Gomera, La Palma and Lanzarote, Cigales, Jeréz, Madrid, Málaga, Navarra, Penedès, Ribeiro, Ribera del Duerto, Rueda, Valdepeñas and Valencia. At last years count there were a total of 77 DO regions.

Within this section we should also include DO de Pago of which there are a limited number of wine estates that work to the highest standards within strict critera. The wine is only produced on these estates and has international recognition.

Other Spanish Wine Quality Classifications

Gran Reserva: The best of Spanish red wine, aged for a minimum of 5 years, 2 of which in oak before being released for drinking.

Reserva: Aged for a minimum of 3 years, 1 of which must be in oak.

Crianza: Aged for a minimum of 2 years, of which a minimum of 6 months must be in oak.

White and Rosé wines are oaked and bottled for less time than red wines to reach these classification criteria. For Gran Reserva they are oaked for a minimum of 6 months with aging at a minimum of 4 years. For Reserva status they are aged a minimum of 18 months, again with 6 months being in oak. Crianzas do not require oaking, but should be aged a minimum of 18 months.

As you can see, there are different types of wine in Spain and different ways of classifying that wine, so next time you are heading out to choose a bottle, which type of wine will you choose?

Faustino Wine

The history of Faustino dates back a century and a half although the award winning wine that we can enjoy nowadays has a history of little over 50 years resulting from the hard work of the founders grandson.

There is a short history that can be read on the company's web sites in English or Spanish (www.bodegasfaustino.com or www.grupofaustino.es) but the even more condensed version is that a vineyard was bought in 1861 in the Rioja region and through the family generations has become the world famous bodega we know and love today.

Faustino is a wine in which you need to carefully check the label. The first time I tried a glass was in a country bar in the Canary islands - one of those bars that tourists never see and the waiter speaks Spanish with a broad and gruff accent. You know those places? They have cheap, good home-cooked food and usually a wine list which is twice as long as the food menu.

Not being a Spanish speaker I took what was ordered for me and despite the extra-strong garlic which came with the tomato salad, dinner was an awesome affair. The exception for me being the wine. At this time I had heard of Faustino, but was somewhat disappointed compared to the very easy drinking Torres bottles that I was becoming accustomed to on a daily basis. Waffling aside, the point I am trying to make is that Faustino comes in various similar looking bottles and you need to look at the number. Faustino VIII is not the first bottle to be enjoyed of an evening, whereas if you aim for a lower number, you will be getting a rich red oaked drop of heaven with slightly spiced undertones that feels like velvet on your tongue.

This spring the Faustino team were extremely busy picking up a selection of awards for the fruits of their labour: 4 medals at the Challenge International du Vin in Bourdeaux, 3 silver medals at the Vinalies Internationales in Paris and 8 medals at the Concours Mondial.... and all this on top of 2 medals at the Berliner Wein Trophy. So as the story will tell you, the wine range is pretty good offering a selection of flavours for all budgets, tastes and styles.

So which of the Faustino wine range will be your choice?

Here are just 3 of the delicious range which may be to your taste:-

Faustino I Gran Reserva
Made from 85% Tempranillo, 10% Graciano, 5% Mazuelo grapes
Gran Reserva is one of the highest qualities of Spanish wine and refers to wine which has been aged for 2 years in oak and 3 years in the bottle, totaling 5 years before being available to purchase and enjoy. In the case of Faustino I, the wine has had 28 months in oak casks of American and French woods.
The wine is a rich ruby colour and a very smooth drink with hints of oak and other spices.

Faustino V
The Faustino V reserva is made from 90-92% Tempranillo and 8-10% Mazuelo depending on which year the vintage is and has fruity spiced flavour. Although it would be a great addition to a meaty stew in the winter, I personally prefer to enjoy it in the glass rather than on the plate.
The white version of the number V is made of 100% Viura grapes and has an intensly dry yet fruity nose.
There is also a rosé bottle whose 100% Tempranillo grapes have wonderful flavour both when very and lightly chilled. Less chilled my personal opinion is that you can appreciate the different fruity flavours more.

Faustino VII
The red wine is a very easy drinking wine and being of a higher number, tends to be on the cheaper side of aforementioned bottles. The 10 months the wine is aged in oak are noticeable in the 95% Tempranillo and 5% Mazuelo grapes.
On the other hand the rosé with its Tempranillo and Garnacha has a distinctive dry fruity nose and is one of those wines which accompanies almost any meal a treat.
The white wine like the V is completely viura and has a citrus-ness to it which the V doesn't.

Rosé wine is no longer uncool

The 1980's has a lot to answer for as far as I'm concerned.
Robot-shaped bodies assisted with immense shoulder pads, those garish colours, killing the ozone layer with excessive hairspray use and mass production of poor quality rosé wine.

Whilst I admit that as I child I loved colours, whether it be any kind of colouring activity, or my clothes and shoes, and I still continue to opt for colour rather than dark or formal colour options, my wine choices until I moved to Spain never included Rosé.

Should I blame my parents for being 20- and 30-somethings in the 80's, trying out such delights as Portugal's Mateus or more often still the Italian Lambrusco, or is it my own fault for being the type of child to always drink off the top when noone was looking and so attempt wine appreciation from a young age.

Whatever the reason, it is only in the last years that I have really started to enjoy rosé wine and am still learning which are the bottles that should be kept in the fridge just in case the girls stop by Sunday afternoon and which should be avoided at all costs.

I've heard horror stories of American rosé's which could be described as a whole genre of wine unto themselves. Remember as a child when you believed that the pink colour was a result of mixing white and red wines together? Well, excluding a few bottles, the general consensus still tends to be to stick to European bottles over American ones. I admit that I have never knowingly tried an American Rosé so I am basing this knowledge on that passed to me by others who have.

On the other hand, I have a fair bit of experience in enjoying bottles originating from France, Spain and Italy which tend to be drier in their flavour in the case of the majority of bottles, although there are many notable exceptions. Spain, where the bottle of choice is very much a red one, has an almost equal selection of whites as it does rosé's.

For me, white and rosé have a lot in common, not just in that they are both young bottles that should be enjoyed rather than stored away, yet their production is more similar to that of red, for including the grape skin. Unlike white, I find that rosé wine tends to compliment more meal choices. Whether your plate is a spicy curry, steak, fish or a creamy risotto, rosé is the perfect choice for filling your wine glass. Dessert is another story and I admit there are not so many rosé's which can compliment a death by chocolate dessert, but if your option is cheese and wine, then you are on to a winner.

So how is rosé wine made?

In short, the skin of the grape is added to the fermentation for a short period of time, richer colours of wine are achieved for leaving the skin with the liquid for a longer period of time.

Rosé can also be achieved by a process called 'saignée' which is draining or bleeding red wine when it is at its early stages and then continuing the process with the 2 different wines apart.

In the case of most red wines and many whites, flavour is added to the wine by using oak casks, with different barrels capable of having significant effect on the overall result. A good rosé wine does not require extra help to enhance it's flavour. Quality grapes, combined with an experienced winemaker will produce your pink nectar without a need for enhancement so you can enjoy the true richness of the rosé wine every time.