【碗梨秀｜盲品西班牙】EP3: 西班牙主要的红葡萄品种

碗梨的盲品西班牙特辑又来啦，今天来讲讲红～
西班牙的气候普遍比法国暖和，因此酿制出的红葡萄酒酒体丰满、强劲。西班牙西北部或里奥哈的葡萄酒可能是例外，但以歌海娜 (Garnacha)或莫纳斯德尔 (Monastrell)葡萄为主要成分的葡萄酒可能非常饱满有结构，甚至带有果酱般的风味。在以丹魄 (Tempranillo)为主的葡萄酒中，常见的特点是质地柔顺，伴有粉质单宁和坚实酸度。
从前西班牙红葡萄酒常常展现出干预式的酿酒风格，即酒的风格很大程度上取决于酒窖中的工艺。新橡木是最明显的例子，包括使用美国橡木。在里奥哈，传统风格的葡萄酒中，葡萄酒的橡木桶陈年很常见。而在西班牙葡萄酒如今的酿造风格中，低干预和尽量少的使用橡木桶，尝试使用水泥罐、陶罐等发酵和陈年容器成为新的趋势。所以如今，我们在西班牙可以喝到风格迥异的、多样化的葡萄酒风格。
有许多西班牙红葡萄酒也偏爱混酿，因此尽管品种特性仍然可以被辨识，但通常是多种葡萄的复杂结合。而我们今天所要深度解析的五个西班牙的红葡萄品种是：丹魄 (Tempranillo)，歌海娜 (Garnacha)，莫纳斯德尔 (Monastrell) ，门西亚 (Mencía) 和佳丽酿 (Cariñena)。我们将先从每个品种的种植区域、产区气候与葡萄栽培和葡萄酿造着手，为大家阐述这一品种的一些背景知识，再结合风味与结构，与大家聊聊该品种如何在盲品中被识别出来。
The climate in Spain is generally warmer than in France, leading to fuller-bodied and robust red wines. Exceptionally, wines from the northwest or Rioja might differ, but those predominantly made from Garnacha or Monastrell grapes can be intensely structured and jam-like. Tempranillo-based wines commonly feature smooth textures, powdery tannins, and firm acidity.Formerly, Spanish red wines often exhibited interventionist winemaking styles, where the wine's character was significantly shaped by cellar techniques. New oak was the most apparent example, including the use of American oak. In Rioja, barrel aging of wines in traditional styles was common. However, in today's Spanish winemaking, there is a shift towards low intervention and minimal use of oak barrels, with a growing trend to experiment with fermentation and aging vessels like cement tanks and clay jars. Consequently, today we can enjoy a diverse array of wine styles from Spain.There are numerous Spanish red wines that also favor blends, so while varietal characteristics can still be discerned, they are usually a complex combination of multiple grapes. The five Spanish red grape varieties we are going to delve into today are Tempranillo, Garnacha, Monastrell, Mencía, and Cariñena.We will begin by discussing the planting regions, climate of origin, and aspects of viticulture and winemaking for each variety, providing some background information. Then, we will delve into flavor and structure to discuss how the variety can be identified in blind tastings.