Tarragona Spanish wine
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Tarragona wine and region
The vineyards of Tarragona were already in existence in Roman times. In those times loads of full-bodied, strong, and sweet fortified Tarragona wines were shipped to Rome. The trade was later taken over by the French at which point Tarragona flourished in the sale of wine in bulk volume. This heavy wine was very suitable for ‘cutting’ various so-called French wines, and trade flourished, especially after Algeria, which was the former main supplier, gained its independence. A small amount of Tarragona Classico is still produced today but in common with the rest of Penedés the emphasis has now increasingly been placed on quality wines. Much has changed since the 1960s but to a less spectacular extent than in Penedés.
The cycle of work in the vineyard
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Annual pruning, aimed at limiting excessive growth of the woody stem and giving a balanced yield, normally takes place between December and March. The potential number of buds is determined by the strength of the plant, and this has a direct effect on the size of the harvest. In spring the work consists of “unearthing” the vines - the soil is raked into the middle of the row, creating a loose layer that should stay relatively dry.
The ground is tended throughout the whole growing cycle, according to need: self- propagating plants are destroyed, the loose topsoil is maintained and loss of moisture through evaporation is prevented.
Soils for wine-growing
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THE ADAPTATION OF VARIETIES TO SOIL AND CLIMATE
Taken in its broadest sense, the notion of “soils for wine-growing”, often referred to as terroir, brings together several different factors: biological (choice of variety), geographical, climatic, geological and pedological (types of soil). Added to these are the human, historical and commercial aspects: for example, the existence of the port at Bordeaux and its commerce with Scandinavian countries encouraged the wine-growers of the 18th century to improve the quality of their wines.
In the northern hemisphere the vine is cultivated between the latitudes of 35° and 50°; it therefore has to adapt to very different climates. However, the most northerly vineyards usually cultivate only white varieties,
How make wine
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About making wine process
The vine belongs to the genus Vitis,in which there are many species. Traditionally, wine is produced from different varieties of Vitis vinifera, which originated on the European continent. There are however, other species that originated on the American continent. Some of these are infertile, others produce wines with very particular organoleptic qualities (known as foxé or foxy), and these are not very popular. However, these “American” varieties have a greater resistance to disease than Vitis vinifera.In the 1930s attempts were made to create hybrids that would be resistant to disease, like the American species, but would also produce wines of the same quality as Vitis vinifera.Unfortunately, these were a complete failure.
How to serving a wine
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Serving wine
Good wine deserves good glass. Crystal is fine but it can interfere with your perception and appreciation of the colour of the wine. I prefer clean, clear and large glasses. Clean glasses are essential because there is almost nothing worse than being offered wine in a glass which reeks of washing-up liquid.
Nor is it pleasing to be given wine in a small glass. This is not just a matter of greed, but because wine needs to breathe and you must be able to appreciate the bouquet given off. A large glass should be used and only half-filled, so there is space between the surface of the wine and the rim of the glass, where the aromas can gather.
