What are the differences between Ribera del Duero and Rioja wines?

If you are a lover of good wine, it is very likely that at some point you have wondered about the differences between the wines of Ribera del Duero and Rioja. It is truly surprising how two wine regions barely two hours apart by car, both using the famous tempranillo grape as their main variety, and sharing many aging and preservation techniques, can produce such distinct wines. In this article, we will give you some clues to understand the reasons behind this divergence so that you can impress your family and friends with your expertise. Three factors that explain the differences in the wines First, the so-called terroir, which consists of the type of grape used, the climate, and the characteristics of the soils where the vines grow. Second, the cultural practices in the vineyard. Third and lastly, the winemaking practices carried out by the wineries. Let’s start with the easy part. As we mentioned at the beginning of this post, the winemaking techniques in both Ribera del Duero and Rioja are quite similar. The Crianzas, Reservas, and Gran Reservas of both regions share the same production and aging times of 24, 36, and 60 months, respectively, including the minimum

What is a Verdejo white wine? Here’s what you need to know

The Verdejo grape Verdejo is a white grape grown in specific regions of Spain, known for producing some of the finest white wines with a designation of origin. This grape is the result of a cross between the castellana blanca grape and the traminer variety. Although it is cultivated in various Spanish regions, Castilla y León is the largest producer of Verdejo. Here’s an overview of its characteristics: Verdejo grapes are small in size, both in terms of individual berries and clusters, and they turn yellowish when ripe. Their skin is smooth and thick, while their flesh is slightly translucent, revealing large seeds when held up to the light. This variety thrives in dry climates and even in relatively infertile soils. Although the yield is moderate, Verdejo is one of Spain’s most important and emblematic grape varieties. An interesting detail: Verdejo grapes are best harvested at night. The reason? To ensure they arrive at the winery at an optimal temperature—between 10°C and 15°C (50°F to 59°F). This minimizes oxidation in the must, preserving the wine’s quality and characteristics. Regarding pruning, experts recommend a mixed and long pruning style, as it has proven to deliver better yields and adapt well to

What are the differences between a young wine, crianza, reserva, and gran reserva?

One of the most common questions we receive from the thousands of visitors who come to our winery each year is: “What distinguishes a young wine, gran reserva, reserva, and crianza?” Generally, we understand that the latter are considered to be higher-quality wines. However, it’s true that these classifications are often based on the production and aging time of the wine. How Wines Are Classified The first thing to know is that wine is not classified the same way everywhere in the world. For example, in the Southern Hemisphere, in countries such as Chile, Argentina, South Africa, New Zealand, or Australia, wines are often categorized by grape variety. It’s common to find Chilean Carménère, New Zealand Pinot Noir, Australian Shiraz, Argentine Malbec, or Sauvignon Blanc from virtually every country in the so-called “New World.” An intriguing case is France, where wines are classified based on the quality of the soils in which the vineyards are located. Burgundy is an extreme example of this, but without a doubt, Bordeaux has the most original classification system. The division of soils is complex, and each sub-region within the Bordeaux AOC has its own classification. The most famous classification was commissioned by Napoleon III

Organic wine: everything you need to know

Organic wines are those produced in an environmentally respectful and sustainable manner. Here, the use of pesticides, fungicides, and herbicides is notably absent. The procedures of organic agriculture are followed, meaning all fertilizers must be strictly organic: biomass generated by the vineyard, vegetable compost, or manure. The final result is a wine free from any artificial traces, showing utmost consideration not only for the land where it originated but also for the consumer. Moreover, like other non-organic wines, it is rich in polyphenols —beneficial antioxidant molecules for our body— and promotes rural development. How to know if a wine is organic In an organic wine, whether red, white, or rosé, the implementation of techniques that respect natural resources and the environment is mandatory. This pertains to viticulture and how we treat our vines. But it also relates to the entire subsequent production process in the winery. Aside from the previously mentioned fertilizers, the entire sowing and harvesting process is usually manual, and as with other wines, damaged grapes are excluded during the harvest. If in doubt, two very recognizable logos appear on the bottle’s label: the logo of the autonomous community where it is made, represented by a sun over

REFLECTIONS ON THE 2023 HARVEST AT PRADOREY

2023 HARVEST AT PRADOREY CLIMATOLOGY In the world of wine, we often say that the most beautiful aspect is that each vintage allows us only to aspire to achieve the best that nature offers at the end of each cycle. Last year, around this time, we spoke of 2022 being a highly challenging harvest. As for 2023, it has been even more challenging! We began with two frosts in April and May, which led to a loss of 50% of the production. This was followed by rains in late May and early June, which in some cases were extreme and challenging to manage. Additionally, the notorious DANAs further complicated the scenario. PRODUCTION In total, just over 1,200,000 Kg were harvested from the 158 plots that make up our vineyard, resulting in an average yield of approximately 2,500 Kg per hectare. THE WINES There is a famous Latin proverb attributed to Virgil, “fortune favors the brave,” and perhaps that’s why we started the harvest very early. We were conscious that challenging harvests don’t allow for shortcuts, and bold decisions are essential. It is also often said that good crews are genuinely known in storms. In the face of

Wine as a Heart Health Partner: From France to Burgos…

Wine and Health The pairing of these two words is unsurprising, isn’t it? Wine has often been touted as healthful when consumed in moderation, beneficial for the heart if limited to a glass, a potent weapon against diabetes and cholesterol: the secret of the long-lived. But how true are these claims? Let’s not succumb to generalities and clichés; health is a serious matter that demands precision. The French Paradox… Years ago at Pradorey, we began to delve into the work of Roger Corder, a professor at Queen Mary University of London, author of “The Wine Diet” translated into over 25 languages, and a keen researcher of the so-called “French paradox”. This refers to the puzzling nutritional fact that the French population, despite a diet rich in animal saturated fats, has a remarkably low mortality rate from cardiovascular diseases compared to the rest of Europe. In 1994, Serge Renaud, a research director at INSERM in Bordeaux, postulated in an article for the prestigious Lancet journal that moderate wine consumption could counteract the impact of these saturated fats.After years of research, Professor Roger Corder discovered that this French paradox wasn’t uniformly observed throughout France. Instead, it was more pronounced in regions

HOW HAS THE PANDEMIC AFFECTED US?

Fernando Rodríguez de Rivera Cremades, grandson of founder Javier Cremades de Adaro and third generation at the helm of our winery, took over as general manager in 2007. He immediately had to deal with a financial crisis that undoubtedly helped him to keep a cool head during the next big downturn: the pandemic. However, daring to believe in oneself, as one can read on the label of our Adaro, the wine that is a tribute to our grandfather is a determining factor when it comes to entrepreneurship. And also the learning that comes from each mistake and never losing sight of the company’s ultimate goal. That is why, during these bad times, he has reinforced the vision of our brand, Pradorey, rather than changing it. We remain true to ourselves and never enter into price wars. We are committed to value-added products focused on the end consumer, so we can convert our customers into fans of our brand. We retain planned investment, even if that may seem a little crazy, in products such as our white wine cellar and new plantings. We maintain, and even expand, the number of employees on our team; a fundamental part of this great family.

AGEING WINE WITH CRIADERAS AND SOLERAS: THE SECRET TO MAKING GREAT WINES

There are many ways to make wine, but there is only one that is able to overcome time so that it is the soil, the vineyard and the grape that transcends. Subsequently the Solera ageing process begins. OXIDATIVE AGEING VS BIOLOGICAL AGEING It is clear that ageing is one of the most important factors in determining the quality of a wine. If done correctly, it will provide new sensory characteristics, achieving greater complexity and character in the final result. Oenologically, there are two main types of ageing: oxidative ageing, which, as its name suggests, takes place in the presence of oxygen, and biological ageing, in the absence of oxygen. There is a third way that mixes both for a very defined type of wine (amontillados and palo cortados, for example). STATIC AGEING VS DYNAMIC AGEING In the same way, another type of classification can also be established depending on the mobility of the wine during its presence in the barrel. Thus, we can speak of static ageing, in which the wine of a given vintage remains in the same barrel for the time stipulated by the winemaker, or, on the other hand, there is the Criadera and Solera system, which is dynamic. In this system, wines with different degrees of ageing are blended in order to maintain certain characteristics in the wine for whole decades, as it results from combining all the vintages since the foundation of the ‘soleraje’, as it is called. CRIADERA AND SOLERA SYSTEM This is a model in which the barrels (or butts in the case of sherries) are arranged in rows, each of which has a specific ageing group. The bottled wine is taken from the row of barrels closest to the ground, called ‘solera’; an operation known as ‘saca’. The amount of wine removed is restored with the same amount from the first criadera above. The task of replenishing the barrels with wine from the next row up is called ‘rocío’. The wine taken from the first criadera is replenished with wine from the second criadera and so on, until the youngest criadera is reached, where the base or ‘sobretablas’ wine from the latest vintage is employed to top it up. In short, each year, an amount of wine is removed from the oldest barrels, the solera, and the stack is refilled with the most recent wine, so

Ultimate Guide to Recognizing Wine Flavors

No matter what the occasion is, drinking wine is something that we all prefer! Wine is a complex drink and it’s essential to identify the organoleptic characteristics. Wine tasting is all about visual evaluation of the beverage, an olfactory evaluation of the bouquet and aromas, and finally; the gustatory evaluation of the wine flavors. If you’re a true wine lover or you are fond of wine tourism, you should always know the tricks to identify the flavors of wine. This would help you recognize the right flavor you’re having and that’s something great! Here are some simple ways: The Sense of Taste Generally speaking, humans can usually recognize four basic flavors and all of them are helpful when it comes to recognize the flavor of wine. Sweetness: This pleasant flavor is caused by the presence of sugar in the beverage. Easy to imagine, it defines the sweetness of the wine. Acidity: Obviously acidity doesn’t provide a pleasant feeling and is caused by the acids present in the wine. This flavor causes salivation. Sapidity: Another pleasant flavor in the list, sapidity refers to the presence of mineral salts in wine. The flavor contributes to the softness of the wine. Bitterness: Bitterness

tienda