An Introduction to Clàssic Penedès

RE: An Introduction to Clàssic Penedès

Sofia Villalon — Wed, 13 May 2020 01:45:03 GMT

A note on the dosage chart: for Brut, shouldn't the residual sugar be 0-12 g/l rather than 07-12g/l?

RE: An Introduction to Clàssic Penedès

Miquel Hudin — Thu, 14 Apr 2016 20:47:38 GMT

[mention:4055278f5e9b4938ad55405ca4e92c39:e9ed411860ed4f2ba0265705b8793d05] That was one of the more bizarre articles I'd seen on JR recently as it just sorta jumped from talking about Spain to then talking about Champagne when the topics about the Spanish producers she raised are worthy of lengthy discourse.

It should also be noted that Raventós i Blanc was indeed left out of this article as Pep isn't making Clàssic Penedés wines just yet. Hopefully someday he'll join the association so they can prevent a more unified front given that he definitely meets all the requirements.

RE: An Introduction to Clàssic Penedès

Jodi Bronchtein — Sun, 03 Apr 2016 23:47:42 GMT

www.raventos.com/.../pdf_en0830745001455277947_spain_in_pickle_jancis robinson_feb2016.pdf

RE: An Introduction to Clàssic Penedès

Miquel Hudin — Thu, 17 Mar 2016 18:21:01 GMT

It's definitely a very well-revised regulation for our modern times. As the gang I was talking to told me, "In the past, Spanish wine was simply defined as Red = Rioja, White = Penedès, Rosé = Navarra, Sparkling = Cava (from wherever) and Sherry = The British. It's an excellent direction and while there are those in Cava who insist that change should have happened from within that DO, I have no idea how that would have been possible given how the dominant three producers have their businesses constructed.

RE: An Introduction to Clàssic Penedès

Elliot Grass — Thu, 17 Mar 2016 17:08:18 GMT

Great read and lots of information to digest! I was always confused by the fact that the specific style of Cava was regulated, but so little was done to reflect the terroir in the process.