Spain: sparkling red wine by Pamela Geddes
Date : 27 April 2009
Sparkling red wines are by no means a novelty. Amongst others, there are already Italy’s Lambrusco, the ‘perlants’ from the French South-West and the trials with Gamays.
But, until now, Spain was better known for its white and rosé cavas. But that was before the sparkling red wines of Pamela Geddes, a neo-Catalan with Scottish roots.
This type of wine is far from typical of Spain’s vitivinicole culture. It is much more traditional in Australia, Chile, South Africa or California.
"Sparkling red wine has its roots in France, and has a rather Australian style. In California, it is produced by Australian oenologists” points out Pamela Geddes.
Pamela GEDDES is a micro-biology graduate of Glasgow’s Strathclyde University and Edinburgh’s Herriot Watt. Over recent years, working in the Pénédès region where she lives, she has become a pioneer in the production of a sparkling red wine: LA PAMELITA.
La Pamelita is made from two varieties: 95% Monastrell and 5% Tempranillo. Produced using the traditional method, it is bottle-aged for 38 months.
Annual production of La Pamelita is 8,000 bottles, from a bodega in Sant Jaume Sesoliveres in the Catalan region of Pénédès.
These wines are exported to many countries including Japan and the United Kingdom (Scotland) where they are a great success.
As La Pamelita comes from Spain, certain Japanese or Scottish consumers think it is simply sangria with bubbles. But, in reality, this sparkling red wine is dry, with a real flavour of fruit (blackberries, forest fruits and figs), fresh-tasting, full and round.
It should be noted that La Pamelita also has a “sister”, la Rosita: a sparkling rosé, 100% Monastrell, bottle-aged for 48 months. Annual production is 5,000 bottles.
Sources :
www.winealley.com - March 19, 2009
www.elmundovino.com - December 18, 2008
Photo : www.elmundovino.es and www.lapamelita.com
More information : Consult our Spain country fact-file
