Penedes Spanish Wine Region
The
following excerpt is taken from Oz Clarke’s Encyclopedia of Wine and
describes the Penedès wine-producing region in the Catalan part of
north-eastern Spain famed for its Cava sparkling wines but also producing
high-quality still red and white wines.
Penedes Wine
Winemaking
technology in the Penedès region is way ahead of the rest of Cataluña, and
ahead of most of Spain, largely because of the wealth and technical expertise
generated by the booming Cava
industry. Although many of the grapes for making
Cava come from elsewhere, the vast majority of the Cava companies are based in
Penedès and many of them make still wines as well. The bodegas that specialize
in still wines include the famous Torres, the trailblazer for modern Spanish
wine. Co-operatives are as strong here as in the rest of Spain, but so also are
the Cava companies who own one-fifth of the vineyards.
White
wines predominate, and 90 per cent of these are made principally from the three
local grapes, Xarel-lo, Macabeo and (best for quality) Parellada. They can be
fresh, lightly aromatic and pleasantly lemony-fruity, but are never great wines.
Chardonnay has been permitted in Penedès DO wines since 1986, and is now being
used more widely to improve local blends. The reds made from local varieties
tend to be thin, but the finest Penedès reds are made partially or entirely
from the Cabernet Sauvignon grape, by Torres, Jean León and a growing group of
smaller producers. Tempranillo also can produce some fairly rich flavours here.
The region’s other best producers include Albet i Noya, Can Feixes, Can Ráfols
dels Caus, Cavas Hill, Juvé y Camps, Jean Léon,
Marqués de Montistrol, Masía Bach, Albert Milá i Mallofré, Puig y
Roca, Vallformosa and Jané Ventura.
Source:
Oz Clarke’s Encyclopedia of Wine
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