In this video interview, I speak with James MacPhail, owner and winemaker of Tongue Dancer Wines—a boutique winery based in Sonoma, California. Warning, we do get a little wine-nerdy and chat about everything from clonal selections, Sonoma Coast topography and microclimates, and winemaking techniques. A full list of the wines are below the video, along with my independent tasting notes and critiques.
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When most folks think of Spain, *probably* the first thing that comes to mind is red wine. But the country actually has a lot of decent still white wine—and no, not all of it is Albariño. In a previous post, I talked about how I compartmentalizing a few of the major red wine producing regions of Spain has been helping me with my WSET Diploma studies. Today, I’m doing the same but with the white wines of Spain. So, once again, let’s start with a little theory:
Describe three major white wine producing regions in Spain, including climate, topography, and typical viticultural practices. What is the main white wine grape of each region? Describe them and explain why they are suited to that particular environment. What are the common winemaking methods used to produce these varieties? Describe the resulting wines in a dry tasting note.
Wine from Spain with Protected Geographical Indication; courtesy foodswinesfromspain.com
Below, I’ve got bullet points that answer those few questions along with my tasting notes from each region. I’ve also slipped in a few Pop Quiz/Triviaquestions throughout this post—see if you can answer those as well.
Welcome to Spain. One of the more intimidating countries for me to study, if I’m quite honest. But today I am breaking down a few of the major red wine producing regions via tastings. So, let’s start off with a little theory:
Describe the regions of Bierzo, Ribeiro del Duero, Rioja, and Priorat in terms of topography and climatic conditions. Describe the main red wine grape(s) of each region and create a generic dry tasting note for the red wines typical to each region.
Wine Regions of Spain; courtesy foodswinesfromspain.com
Below, I’ve got bullet points that answer those few questions along with my tasting notes from each region. I’ve also slipped in a few Pop Quiz/Triviaquestions throughout this post—see if you can answer those as well.
I have a theory question for you: Tokaj has a solid reputation creating sweet wines from the Aszu grapes. So why are recent trends veering toward dryer wine styles? Describe the grapes and winemaking methods used to produce the dry wines of Tokaj and describe a typical example of a dry Tokaj wine in the form of a tasting note. What are the marketing opportunities for this style of wine for the region?
These are just a few things I was thinking about when I tasted through my first dry Furmint from Hungary. My analysis of the wine follows my Top Tokaj 10.
I got great feedback about my Top 10 idea, as expressed in my post about Jura. Today, I want to share my Top 10 Austria facts. What would you add to this list?
Following that list, I’m also sharing a little tasting I did of a basic Wachau Gruner Veltliner and a Brugenland Zweigelt. Please enjoy and don’t hesitate to pipe in
