Wine types & terms
Looking for an amazing wine but not sure which one is right for you? No problem, we got you covered.
In this guide we'll cover wine types and terms that define the character and identity of any wine, based on the production method, the aging quality, the tannic content and the singularities of their environment.
1. Production method: organic, biodynamic, natural and vegan
The production method in winemaking includes the whole process that goes from the cultivation of the vineyard until the elaboration of the wine juice in the vinification process. In that sense, wines can be categorized into four types according to their production:
1. 3. Natural wines
A vegan wine does not get filtered and is free from animal fining products, leaving the particles to sink naturally and self-stabilize afterwards. In that sense, vegan wines represent a new direction towards making more natural and sustainable wines.
1. 1. Organic wines
Wines made from grapes that are organically grown without the use of herbicides, pesticides or chemical fertilizers. They have no added sulfites, aside from the natural ones that occur during fermentation, and the grapes are usually harvested by hand.Organic wines are respectful with the environment where they are made, and provide an option for more conscious consumers who value environmentally friendly practices and wish to minimize their exposure to chemical residues.
1. 2. Biodynamic wines
A biodynamic wine is made following a holistic philosophy in line with the natural cycles of the lunar and solar calendars. They have less sulfites than organic wines and only natural yeasts must be used during the vinification process.
Biodynamic farming understands the vineyard as a self-contained ecosystem where the vineyard’s soil, plants, and animals involved in the vine cultivation shall work in harmony with each other. Biodynamic wines also use organic practices, as they avoid pesticides and depend on compost, rather than chemical fertilizer.
1. 3. Natural wines
While Biodynamic wines put the focus on the astronomical cycles and the vine's environment, natural wines advocate for a minimum intervention by the winemaker, both in the vineyard and in the cellar, opting for a wild yeast fermentation to enhance the characteristics of the grape.
Natural wines are the purest expression of organic farming, made exclusively from hand-picked grapes and without using any chemical additives or sulfites for their preservation, resulting in a raw and vibrant acidity.
1. 4. Vegan wines
Most wines need to undergo a basic filtration process in order to reach the bottle. To remove any sediments left after this process, winemakers use animal-related fining agents, such as egg white, casein or fish oil, to stabilize the wine for its consumption.
A vegan wine does not get filtered and is free from animal fining products, leaving the particles to sink naturally and self-stabilize afterwards. In that sense, vegan wines represent a new direction towards making more natural and sustainable wines.
2. Aging quality
Wine aging is the process of maturation a wine goes through to achieve better aromas, flavors and nuances, either in the barrel or in the bottle. The aging quality or maturation is typical both in still wines (red, white and rosé) as well as in sparkling. Aged wines are those that have been aged for at least 24 months.
Though depending on the Regulatory Council of each region, Catalan wines shall age for a period of 6 to 12 months in a barrel and the rest of the time in the bottle to be considered “aged”.
In that sense, the aging quality of a still wine can be divided into the following categories:
Cava de Guarda or Tradicional:
Cava de Guarda Superior:
* Cava Gran Reserva: After 30 months aged in the bottle, a Cava Gran Reserva boasts aromas of ripe fruit along with notes of pastries, toast and nuts. An intense Cava with a small-sized bubble thanks to its full integration in the wine.
* Cava de Paratge Qualificat: With a minimum of 36 months of aging in the bottle, a Qualified Estate Cava stands out for the complexity of its aromas and perfectly combined toasts. The palate shows great creaminess and acidity, where notes of honey, spices and nuts can be appreciated.
Depending on the sugar amount added in the dosage mix, the resulting Cava may be categorized as follows:
* Brut Nature (0-3 g/l): The label Brut Nature means that the Cava has no added sugar in it, aside from the residual one after the fermentation. This is the purest expression of a Cava: dry, fresh and vibrant, the ideal companion to harmonize any kind of meal.
* Extra Brut (0-6 g/l): A Cava Extra Brut may contain up to 6 grams per liter of sugar in the dosage. This little sugar addition allows for more versatility when pairing the wine with more intense, fatty foods.
* Brut (max. 12 g/l): Boasting a sweeter and more floral profile, the extra sugar volume in a Cava Brut delivers an intense flavor and aromas which, combined with the good acidity of the wine, is the perfect complement for different kinds of pairings.
* Extra-Sec (12-17 g/l): In an Extra-Sec Cava, the extra amount of sugar adds more weight on the palate, allowing extra versatility when paired with more specific flavors.
* Sec (17-32 g/l): With a higher amount of extra added sugar, a Cava Sec has a more specific flavor that can pair well with sweeter dishes, though losing a bit of versatility when paired with other flavors.
* Semi-Sec (32-50 g/l): A less complex Cava, the Semi-Sec boasts a remarkable sweetness level that makes it ideal to pair with a wide range of desserts and any kind of sweet appetizer.
* Dolç (+50 g/l): The sweetest of all Cavas, a Cava Dolç may be a whim for the senses on a very special occasion. Less versatile than the dryer types, this Cava may be enjoyed on its own as a perfect appetizer.
In that sense, the aging quality of a still wine can be divided into the following categories:
* Jove: A wine with a maximum of 6 months of aging, either in a barrel or in the bottle.
* Criança: A minimum of 24 months of aging, with at least 6 months in a barrel.
* Reserva: A standard of 36 months of aging, with a minimum of 12 months spent in a barrel.
* Criança: A minimum of 24 months of aging, with at least 6 months in a barrel.
* Reserva: A standard of 36 months of aging, with a minimum of 12 months spent in a barrel.
* Gran reserva: A minimum of 60 months of aging, with at least 18 months in a barrel.
2. 1. The aging process in Cava
Cava sparkling wine follows the traditional method or champenoise, based on a second fermentation in the bottle adding yeasts and sugar to the base wine. According to the time a Cava is kept in the cellar, it can be classified as follows:
With a minimum of 9 months aged in the bottle, Cava de Guarda is characterized by a bright straw color, boasting aromas of white fruit and a great sparkling bubble that still hasn’t fully integrated into the wine. This is the traditional type of Cava, and one of the most versatile ones.
* Cava Reserva: After 18 months of aging in bottle, the Cava Reserva is bright and well structured. It has great aromatic richness and a smaller bubble, rising slowlier due to its integration process. It is also creamier and more intense due to its longer aging.
* Cava Gran Reserva: After 30 months aged in the bottle, a Cava Gran Reserva boasts aromas of ripe fruit along with notes of pastries, toast and nuts. An intense Cava with a small-sized bubble thanks to its full integration in the wine.
* Cava de Paratge Qualificat: With a minimum of 36 months of aging in the bottle, a Qualified Estate Cava stands out for the complexity of its aromas and perfectly combined toasts. The palate shows great creaminess and acidity, where notes of honey, spices and nuts can be appreciated.
2. 2. Sugar volume in Cava sparkling wine
After the second fermentation ends in the bottle, a mixture of extra wine and sugar is added to adjust the sweetness level of a Cava and, thus, defining the personality of the final wine. This mixture is known as dosage or expedition liqueur.
Depending on the sugar amount added in the dosage mix, the resulting Cava may be categorized as follows:
* Brut Nature (0-3 g/l): The label Brut Nature means that the Cava has no added sugar in it, aside from the residual one after the fermentation. This is the purest expression of a Cava: dry, fresh and vibrant, the ideal companion to harmonize any kind of meal.
* Extra Brut (0-6 g/l): A Cava Extra Brut may contain up to 6 grams per liter of sugar in the dosage. This little sugar addition allows for more versatility when pairing the wine with more intense, fatty foods.
* Brut (max. 12 g/l): Boasting a sweeter and more floral profile, the extra sugar volume in a Cava Brut delivers an intense flavor and aromas which, combined with the good acidity of the wine, is the perfect complement for different kinds of pairings.
* Extra-Sec (12-17 g/l): In an Extra-Sec Cava, the extra amount of sugar adds more weight on the palate, allowing extra versatility when paired with more specific flavors.
* Sec (17-32 g/l): With a higher amount of extra added sugar, a Cava Sec has a more specific flavor that can pair well with sweeter dishes, though losing a bit of versatility when paired with other flavors.
* Semi-Sec (32-50 g/l): A less complex Cava, the Semi-Sec boasts a remarkable sweetness level that makes it ideal to pair with a wide range of desserts and any kind of sweet appetizer.
* Dolç (+50 g/l): The sweetest of all Cavas, a Cava Dolç may be a whim for the senses on a very special occasion. Less versatile than the dryer types, this Cava may be enjoyed on its own as a perfect appetizer.
3. Tannic content
Wine tannins are chemical compounds that contribute to adding bitterness and astringency to the wine, and they can be found in three different sources: the grape skins, the seeds and the stems.
Once they are crushed, these three components release the tannins which will blend into the wine juice during the fermentation process, adding structure and complexity to the wine.
Wines that are high in tannins may be quite bitter, so it is important to keep that in mind when choosing a wine. However, tannic wines pair well with fatty dishes and intense flavors, reducing their astringency and softening the overall mouthfeel on the palate.
Once they are crushed, these three components release the tannins which will blend into the wine juice during the fermentation process, adding structure and complexity to the wine.
Wines that are high in tannins may be quite bitter, so it is important to keep that in mind when choosing a wine. However, tannic wines pair well with fatty dishes and intense flavors, reducing their astringency and softening the overall mouthfeel on the palate.
4. Climate, environment and terroir
The climate is an essential factor when defining the identity of a wine, no less than the environment and the geological conditions where the wine is grown. The composition, color and structure of the soils are of great importance in the cultivation of the vine.
In Catalonia, the rocky slate-soils of Priorat deliver authentic wonders, thanks to the cultivation of the Garnatxa variety in such extreme calcareous terroir, producing full-bodied wines with more alcohol and higher tannins.
On the other hand, the maritime influence of the Mediterranean in wine regions like Penedès, Alella or Empordà help to produce crisp and lighter wines, with less tannins but higher in acidity.
In Catalonia, the rocky slate-soils of Priorat deliver authentic wonders, thanks to the cultivation of the Garnatxa variety in such extreme calcareous terroir, producing full-bodied wines with more alcohol and higher tannins.
On the other hand, the maritime influence of the Mediterranean in wine regions like Penedès, Alella or Empordà help to produce crisp and lighter wines, with less tannins but higher in acidity.