Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
12.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Familiar, yet unfamiliar flavors and a bargain to boot.
GRAPE VARIETAL(S)
Albillo
Al-BEE-yo
Albillo is a versatile white grape native to Spain, primarily flourishing in the Castilla y León region. Albillo wines are characterized by their rich texture, notes of ripe stone fruits, and a balanced acidity, making them an excellent match for both seafood and lighter meat dishes.
Macabeo
Ma-Ka-BEY-Oh
Macabeo, also known as Viura, is a white grape variety widely planted in Spain, especially in Rioja and Catalonia. It produces fresh, medium-bodied wines with flavors of citrus, apple, and floral notes. Macabeo is often used in blends for Cava and other sparkling wines, as well as still wines.
Malvar
MAL-Varr
Malvar is a white grape variety from Spain, mainly grown in the Madrid region. It produces wines with bright acidity, medium body, and flavors of citrus, apple, and floral notes. Malvar is often used in blends to add freshness and aromatic complexity.
Moscatel
MOSS-Ka-Tell
Moscatel is a diverse family of grape varieties known for their aromatic wines with floral and fruity notes. Moscatel wines can range from dry to sweet, with flavors of citrus, peach, apricot, and a distinctive grapey aroma. Moscatel is often used in sparkling and dessert wines.
Bernabeleva translates to "the bear’s forest,” the vision of Vincente Alvarez-Villamil when he purchased this estate nd planted grenache with the dream of making wine. Due to political strife in Spain, this never came to pass, but in 2006 Vincente’s grandchildren, Diez Bulnes and Santiago Matallana Bulnes, made his vision a reality.
The estate lies on the eastern side of the Sierra de Gredo mountains, half a mile above sea level, experiencing warm days and cool nights. The vines, now 80-years-old, naturally produce low yields and intensely flavored red and white grapes.
The red wines of Bernabeleva showcase layers of fruit and spice, while the whites exhibit zesty acidity and complex minerality.
Apple
Saline
Nutty
Biodynamic
