The Phoenicians, one of the first great maritime trading cultures, founded the city of Gadir (modern Cádiz) on the coast of southern Spain around 1100 BCE and established the value of viticulture and wine as a commodity in Andalucía.
The wine trade of the eastern Mediterranean owes a significant debt to Phoenician ships: the grapes they carried from the Middle East to North Africa, the Mediterranean islands and the Iberian peninsula represent the genetic ancestors of some of the modern varieties of Spain. However, while the Phoenicians may have introduced viticulture in Spain, evidence of primitive grape cultivation reaches thousands of years back in time, and wild grapes preceded mankind in the region. Winemaking continued under the Romans, who improved on the fragile, large amphorae in use, but it remained a secondary pursuit under the conquering Moors, whose religion forbade the consumption of alcohol. Still, grapegrowing persisted and was often used for raisins and distillation for medicines, perfumes, and other goods. Despite the indifference of the Moors—the sale of wine was illegal, but often tolerated—Spanish wine became renowned for its strength, and found its way as a blending component into wines from France and Italy. During this time, the Catholic church began to expand slowly as well and would soon come to reign in Spain. In 1492, Christopher Columbus and the Spanish explorers opened up a new world for Spanish trade. Wine benefitted greatly from these related occurrences: with the law’s renewed approval, Spanish wine went forth with Spanish ships to supply the nation’s new colonies, and the inherently heavy wines were often made in a deliberately rancio style, or they nonetheless arrived in the West Indies that way. Sherry wines, possibly the first vinous
Admin User woof. somebody tell Spain to get it together.
Brandon Anderson and CaraPatriciaHiggins2768 I'm almost tempted to take the mention of that grape out of this guide—it's created so much confusion but the point, that there are a few experimental grapes, was really just a minor one! In any case, it is NOT Monastrell but an indigenous variety to the region. Here's some info: www.acenologia.com/.../variedades_recuperadas_rioja_cienc0213.htm
Brandon Anderson:
In this case of Rioja, Monastrell = Mouvedre, like in Jumilla. It is 'experimental' in Rioja because its natural home is in the Levant & La Mancha. It can also be known as Mataro in spain (like is used in australia).
Graciano has been confused for Monastrell in the vineyard in the distant past, but is called Monastrell Menudo or Monastrell Verdado, and would be found in Languedoc as "Morrastell". It was probably the work of Ampelographers who finally helped them figure this all out (such as was the case with Carmenere being mistaken for Merlot in Chile, etc etc).
Graciano is it's own grape with freshness and bright aromatics needed to fine tune the classic Rioja profile. Monastrell on the other hand typically has high alcohol and tannins and big black fruit characteristics.
Check out Jancis Robinson's Wine Grapes page 425 on Graciano and page 646 for Monastrell to get more info.
Thanks as always for these great study guides. I had a question about the requirements for grapes in Rioja (red). It mentions, “Experimental” grapes such as Monastel or Cabernet Sauvignon may make up the remainder."
I was confused about this Monastel grape. I found that Graciano is sometimes called "Monastel" but this would seem to be a different grape since the 85-95% minimum includes Monastel. I know this may not be a consequential grape but I was just curious if there was any way to find out a little bit more about this grape since all of my searches have led me to Monastrell and I see this is not a typo. Thanks for your help.
Thanks Matt. I guess you can tell what I'm studying this week.