đ€ Not sure about Jerez. I've lived in both burgundy (1993/4) and Jerez (well, SanlĂșcar, 2017/18) and although both have special, possibly unique limestone based soils and a history of parcel identification, for me any similarities end there. That said, when we were in SanlĂșcar, there were precious few unfortified Palominos of any quality that we could find and most still suffered from heavy handed, oxidative winemaking. Forlong was about the only exception we came across. Perhaps we didn't look hard enough?
It is admittedly a more recent change. If you've not have the unfortified wines in the last five years, the perception would be markedly different. I visited Forlong back in 2013 and my takeaway for the style as a whole in the region was similar to yours.
Again a solid suggestion and I'm happy to see that people can talk about Spain as a quality wine region, finally. With Gredos the issue is that it's ao big, basically undefined and there aren't any legal vineyard definitions, just what's going on some labels.
Having visited earlier this year, I'd say Bierzo has a better claim to be the Burgundy of Spain... documented lieux-dits (more than 1,500), mainly single varietal wines (Mencia and Godello) and leaner, more acid-driven styles... must open a bottle this weekend!
I was wondering if someone would mention that. MencĂa is actually rather low acidity and from Bierzo, I find it to be more like Beaujolais. I'll definitely agree that the Godello is wondrous, but I feel like they need a few more years to work on it in Bierzo whereas Jerez has been working Palomino for ages and all they needed to do was stop fortifying it.
Now that's some news!! Hot Arrival Miquel
đ€ Not sure about Jerez. I've lived in both burgundy (1993/4) and Jerez (well, SanlĂșcar, 2017/18) and although both have special, possibly unique limestone based soils and a history of parcel identification, for me any similarities end there. That said, when we were in SanlĂșcar, there were precious few unfortified Palominos of any quality that we could find and most still suffered from heavy handed, oxidative winemaking. Forlong was about the only exception we came across. Perhaps we didn't look hard enough?
The shame is that Ribeiro was never able to evolve properly having become dominated by cave coopératives. It was one of Spain's first 3 DOs (along with Jerez and Rioja) so it must have been highly thought of a century ago. In terms of climate, parcel differentiation and wine styles, I see more parallels between Ribeiro and Burgundy but the potential of Ribeiro has barely been developed.
It is admittedly a more recent change. If you've not have the unfortified wines in the last five years, the perception would be markedly different. I visited Forlong back in 2013 and my takeaway for the style as a whole in the region was similar to yours.
Having tasted Vina Corrales I have to agree that Jerez is indeed the white Burgundy of Spain. But surely the red is Sierra de Gredos?
Again a solid suggestion and I'm happy to see that people can talk about Spain as a quality wine region, finally. With Gredos the issue is that it's ao big, basically undefined and there aren't any legal vineyard definitions, just what's going on some labels.
Having visited earlier this year, I'd say Bierzo has a better claim to be the Burgundy of Spain... documented lieux-dits (more than 1,500), mainly single varietal wines (Mencia and Godello) and leaner, more acid-driven styles... must open a bottle this weekend!
I was wondering if someone would mention that. MencĂa is actually rather low acidity and from Bierzo, I find it to be more like Beaujolais. I'll definitely agree that the Godello is wondrous, but I feel like they need a few more years to work on it in Bierzo whereas Jerez has been working Palomino for ages and all they needed to do was stop fortifying it.