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| Meta Title | Ribera del Duero 2021: así se califica una añada como "excelente" |
| Meta Description | Hemos participado en la calificación de la añada 2021 de Ribera del Duero. ¿Sabes cómo se valoran los vinos? Te lo contamos desde dentro. |
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| Boilerpipe Text | La
añada 2021 de Ribera del Duero
fue calificada hace unos días como «
excelente
«. Y nosotros, como Gastronomistas,
hemos participado en esta valoración
porque tuve el honor, la responsabilidad y el placer de formar parte del comité de calificación de la denominación de origen, que
este año cumple el 40º aniversario
. Un gustazo porque es una de mis denominaciones de origen favoritas, y ya he dejado testimonio de ello escribiendo un post sobre
varias bodegas con buenos restaurantes de la zona
.
Pero, más allá de la noticia sobre la calidad de esta
añada 2021 de Ribera del Duero
, me pregunto si sabes cómo funciona el proceso de calificación que resulta trascendental como motor de ventas y sello de prestigio para la denominación de origen:
cómo se valoran los vinos, cuántas son las copas, cuántos y quiénes participan en el análisis
… Te lo cuento a continuación porque me pareció tan interesante como enriquecedor (aunque ciertas deliberaciones se quedarán en el terreno de lo privado, como debe hacer todo miembro de un jurado que se precie).
Llegas a la sede del consejo regulador de la
denominación de origen Ribera del Duero
, en Roa (Burgos), y entras en una sala blanquísima con unas mesas en las que han plantado
12 copas
vacías sobre un mantelito de papel con otros tantos números en un círculo, del 1 al 12. Al lado, una escupidera (no vamos a pimplarnos los 12 vinos, ¡solo a catarlos!). Y al otro lado, una hoja para calificar cada vino que vamos a
probar a ciegas
y que lleva los 12 números que se corresponden con los del mantelito.
No sabemos de qué bodega ni qué coupage tienen
. La hoja solo apunta si el vino es tinto, rosado o blanco, si es joven, de roble (en el caso de los tintos) o de guarda, y si la muestra sale de una botella, de un depósito o de una barrica. Y, hala, a catar.
Tres fases: visual, olfativa y gustativa
Se trata de
valorar en tres fases: la visual, la olfativa y la gustativa, y puntuar cada una del 1 al 10
. Con la suma de las tres puntuaciones se hace la media y ya tienes la nota del vino analizado. Con las de cada tipo de vino (blanco, rosado y tinto) se hacen las notas finales de cada categoría. Hubo
dos blancos, dos rosados y ocho tintos
. Y con la media de cada clase de vino sale la nota definitiva:
entre 8,5 y 10 puntos, se califica como excelente; de 7 a 8,5, muy buena; de 5,5 a 7, buena; de 4 a 5,5, regular, y por debajo de 4 puntos, deficiente
.
¡Damos por finalizada la cata de muestras para determinar la calidad de la Añada de 2021! 📝
¡Estamos impacientes por saber el resultado! 🍷😍🍷
¡Gracias a todas las profesionales que han venido a nuestra casa a calificar la cosecha del año anterior! 👏😊
pic.twitter.com/n5nBnATvFO
— Ribera Del Duero (@DORibera)
May 9, 2022
Los blancos, uno joven y otro de guarda, me parecieron prometedores
, especialmente el de guarda. Ambos
elaborados con albillo, variedad autóctona
que me parece de lo más interesante, sobre todo por su capacidad de guarda.
Los rosados (uno joven y otro de guarda) me sorprendieron
, especialmente el segundo, de color anaranjado y buen cuerpo. Hubo debate sobre su calidad en el seno del comité de calificación. A mí me gustó, y muchos otros compañeros de examen también, aunque es cierto que no llegaba al nivel de los tintos.
Los tintos de la añada 2021 juegan en otra división
Porque
los tintos de la añada 2021 de Ribera del Duero
, amigos y amigas, juegan en otra división. Es
Champions y NBA a la vez
.
Qué colores tan intensos, qué aromas tan sugerentes, qué elegancia en el paladar
sin que la madera me tumbara y aún así qué poderío y
qué largos en boca
. Fueron ocho maravillas (dos jóvenes, un joven ‘roble’ y cinco de guarda) que elevaron la calificación hasta el excelente.
Tras la cata, en la que
participamos 10 personas
, fuimos a celebrar el veredicto a Bodegas Balbás, donde firmamos una barrica que llevaba una placa con nuestros nombres:
Laura Sánchez Lara
, periodista y sumiller;
María José Huertas
, sumiller de la Terraza del Casino (Madrid, dos estrellas Michelin);
Nacho Martínez
, sumiller jefe Decantalo.es;
María Millán
, sumiller del Hotel Villa de Laguardia;
José Antonio Fernández Escudero
, enólogo y responsable de la Estación Enológica de Castilla y León;
Almudena Sancho
, enóloga de Bodegas Vilano;
Rebeca Palomo
, enóloga y asesora de varias bodegas;
José Manuel Pérez
, de Dominio de Calogía y asesor de Juvé & Camps;
Xavier Ausàs
, enólogo y fundador de Ausàs Bodegas y Viñedos, y un servidor.
Lo dicho, un honor y un placer… excelentes.
Temas relacionados
Vinos
Ferran Imedio
En los últimos dos años ha visitado más de 300 restaurantes, pero su colesterol sigue en niveles normales. Esta rareza sin explicación biológica le permite seguir escribiendo sobre gastronomía en 'Cata Mayor', el canal especializado de 'El Periódico de Catalunya', y en 'On Barcelona', la sección de ocio del mismo diario. Antes, había sido responsable de la sección de Gente, donde ya contaba qué se cocía y qué se comía por ahí. |
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# Ribera del Duero 2021: así se califica una añada como «excelente»
- [19 mayo 2022](https://www.gastronomistas.com/ribera-del-duero-anada-2021-excelente/)
- [Ferran Imedio](https://www.gastronomistas.com/author/ferranimedio/ "View all posts by Ferran Imedio")
[](https://www.gastronomistas.com/wp-content/uploads/copas-cata-calificacion-anada-2021-ribera-del-duero-2021.jpg)
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La **añada 2021 de Ribera del Duero** fue calificada hace unos días como «**excelente**«. Y nosotros, como Gastronomistas, **hemos participado en esta valoración** porque tuve el honor, la responsabilidad y el placer de formar parte del comité de calificación de la denominación de origen, que **este año cumple el 40º aniversario**. Un gustazo porque es una de mis denominaciones de origen favoritas, y ya he dejado testimonio de ello escribiendo un post sobre [varias bodegas con buenos restaurantes de la zona](https://www.gastronomistas.com/ruta-5-bodegas-restaurantes-ribera-duero/).
Pero, más allá de la noticia sobre la calidad de esta **añada 2021 de Ribera del Duero**, me pregunto si sabes cómo funciona el proceso de calificación que resulta trascendental como motor de ventas y sello de prestigio para la denominación de origen: **cómo se valoran los vinos, cuántas son las copas, cuántos y quiénes participan en el análisis**… Te lo cuento a continuación porque me pareció tan interesante como enriquecedor (aunque ciertas deliberaciones se quedarán en el terreno de lo privado, como debe hacer todo miembro de un jurado que se precie).
[](https://www.gastronomistas.com/wp-content/uploads/copas-cata-calificacion-anada-2021-ribera-del-duero-2021.jpg)
Llegas a la sede del consejo regulador de la **denominación de origen Ribera del Duero**, en Roa (Burgos), y entras en una sala blanquísima con unas mesas en las que han plantado **12 copas** vacías sobre un mantelito de papel con otros tantos números en un círculo, del 1 al 12. Al lado, una escupidera (no vamos a pimplarnos los 12 vinos, ¡solo a catarlos!). Y al otro lado, una hoja para calificar cada vino que vamos a **probar a ciegas** y que lleva los 12 números que se corresponden con los del mantelito.
**No sabemos de qué bodega ni qué coupage tienen**. La hoja solo apunta si el vino es tinto, rosado o blanco, si es joven, de roble (en el caso de los tintos) o de guarda, y si la muestra sale de una botella, de un depósito o de una barrica. Y, hala, a catar.
## Tres fases: visual, olfativa y gustativa
Se trata de **valorar en tres fases: la visual, la olfativa y la gustativa, y puntuar cada una del 1 al 10**. Con la suma de las tres puntuaciones se hace la media y ya tienes la nota del vino analizado. Con las de cada tipo de vino (blanco, rosado y tinto) se hacen las notas finales de cada categoría. Hubo **dos blancos, dos rosados y ocho tintos**. Y con la media de cada clase de vino sale la nota definitiva: **entre 8,5 y 10 puntos, se califica como excelente; de 7 a 8,5, muy buena; de 5,5 a 7, buena; de 4 a 5,5, regular, y por debajo de 4 puntos, deficiente**.
> ¡Damos por finalizada la cata de muestras para determinar la calidad de la Añada de 2021! 📝
>
> ¡Estamos impacientes por saber el resultado! 🍷😍🍷
>
> ¡Gracias a todas las profesionales que han venido a nuestra casa a calificar la cosecha del año anterior! 👏😊 [pic.twitter.com/n5nBnATvFO](https://t.co/n5nBnATvFO)
>
> — Ribera Del Duero (@DORibera) [May 9, 2022](https://twitter.com/DORibera/status/1523603906332434432?ref_src=twsrc%5Etfw)
**Los blancos, uno joven y otro de guarda, me parecieron prometedores**, especialmente el de guarda. Ambos **elaborados con albillo, variedad autóctona** que me parece de lo más interesante, sobre todo por su capacidad de guarda.
**Los rosados (uno joven y otro de guarda) me sorprendieron**, especialmente el segundo, de color anaranjado y buen cuerpo. Hubo debate sobre su calidad en el seno del comité de calificación. A mí me gustó, y muchos otros compañeros de examen también, aunque es cierto que no llegaba al nivel de los tintos.
## Los tintos de la añada 2021 juegan en otra división
Porque **los tintos de la añada 2021 de Ribera del Duero**, amigos y amigas, juegan en otra división. Es **Champions y NBA a la vez**. **Qué colores tan intensos, qué aromas tan sugerentes, qué elegancia en el paladar** sin que la madera me tumbara y aún así qué poderío y **qué largos en boca**. Fueron ocho maravillas (dos jóvenes, un joven ‘roble’ y cinco de guarda) que elevaron la calificación hasta el excelente.
[](https://www.gastronomistas.com/wp-content/uploads/comite-calificacion-cata-anada-2021-ribera-del-duero-en-bodegas-balbas-gastronomistas.com-.jpeg)
[](https://www.gastronomistas.com/wp-content/uploads/barrica-comite-calificacion-anada-2021-ribera-del-duero-gastronomistas.com-.jpg)
Tras la cata, en la que **participamos 10 personas**, fuimos a celebrar el veredicto a Bodegas Balbás, donde firmamos una barrica que llevaba una placa con nuestros nombres: **Laura Sánchez Lara**, periodista y sumiller; **María José Huertas**, sumiller de la Terraza del Casino (Madrid, dos estrellas Michelin); **Nacho Martínez**, sumiller jefe Decantalo.es; **María Millán**, sumiller del Hotel Villa de Laguardia; **José Antonio Fernández Escudero**, enólogo y responsable de la Estación Enológica de Castilla y León; **Almudena Sancho**, enóloga de Bodegas Vilano; **Rebeca Palomo**, enóloga y asesora de varias bodegas; **José Manuel Pérez**, de Dominio de Calogía y asesor de Juvé & Camps; **Xavier Ausàs**, enólogo y fundador de Ausàs Bodegas y Viñedos, y un servidor.
Lo dicho, un honor y un placer… excelentes.
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[](https://www.gastronomistas.com/author/ferranimedio/)
##### [Ferran Imedio](https://www.gastronomistas.com/author/ferranimedio/)
En los últimos dos años ha visitado más de 300 restaurantes, pero su colesterol sigue en niveles normales. Esta rareza sin explicación biológica le permite seguir escribiendo sobre gastronomía en 'Cata Mayor', el canal especializado de 'El Periódico de Catalunya', y en 'On Barcelona', la sección de ocio del mismo diario. Antes, había sido responsable de la sección de Gente, donde ya contaba qué se cocía y qué se comía por ahí.
[Artículo anterior](https://www.gastronomistas.com/propiedades-healthy-cecina-de-leon/)
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#### Estas son las propiedades healthy de la cecina de León
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| Readable Markdown | La **añada 2021 de Ribera del Duero** fue calificada hace unos días como «**excelente**«. Y nosotros, como Gastronomistas, **hemos participado en esta valoración** porque tuve el honor, la responsabilidad y el placer de formar parte del comité de calificación de la denominación de origen, que **este año cumple el 40º aniversario**. Un gustazo porque es una de mis denominaciones de origen favoritas, y ya he dejado testimonio de ello escribiendo un post sobre [varias bodegas con buenos restaurantes de la zona](https://www.gastronomistas.com/ruta-5-bodegas-restaurantes-ribera-duero/).
Pero, más allá de la noticia sobre la calidad de esta **añada 2021 de Ribera del Duero**, me pregunto si sabes cómo funciona el proceso de calificación que resulta trascendental como motor de ventas y sello de prestigio para la denominación de origen: **cómo se valoran los vinos, cuántas son las copas, cuántos y quiénes participan en el análisis**… Te lo cuento a continuación porque me pareció tan interesante como enriquecedor (aunque ciertas deliberaciones se quedarán en el terreno de lo privado, como debe hacer todo miembro de un jurado que se precie).
[](https://www.gastronomistas.com/wp-content/uploads/copas-cata-calificacion-anada-2021-ribera-del-duero-2021.jpg)
Llegas a la sede del consejo regulador de la **denominación de origen Ribera del Duero**, en Roa (Burgos), y entras en una sala blanquísima con unas mesas en las que han plantado **12 copas** vacías sobre un mantelito de papel con otros tantos números en un círculo, del 1 al 12. Al lado, una escupidera (no vamos a pimplarnos los 12 vinos, ¡solo a catarlos!). Y al otro lado, una hoja para calificar cada vino que vamos a **probar a ciegas** y que lleva los 12 números que se corresponden con los del mantelito.
**No sabemos de qué bodega ni qué coupage tienen**. La hoja solo apunta si el vino es tinto, rosado o blanco, si es joven, de roble (en el caso de los tintos) o de guarda, y si la muestra sale de una botella, de un depósito o de una barrica. Y, hala, a catar.
## Tres fases: visual, olfativa y gustativa
Se trata de **valorar en tres fases: la visual, la olfativa y la gustativa, y puntuar cada una del 1 al 10**. Con la suma de las tres puntuaciones se hace la media y ya tienes la nota del vino analizado. Con las de cada tipo de vino (blanco, rosado y tinto) se hacen las notas finales de cada categoría. Hubo **dos blancos, dos rosados y ocho tintos**. Y con la media de cada clase de vino sale la nota definitiva: **entre 8,5 y 10 puntos, se califica como excelente; de 7 a 8,5, muy buena; de 5,5 a 7, buena; de 4 a 5,5, regular, y por debajo de 4 puntos, deficiente**.
> ¡Damos por finalizada la cata de muestras para determinar la calidad de la Añada de 2021! 📝
>
> ¡Estamos impacientes por saber el resultado! 🍷😍🍷
>
> ¡Gracias a todas las profesionales que han venido a nuestra casa a calificar la cosecha del año anterior! 👏😊 [pic.twitter.com/n5nBnATvFO](https://t.co/n5nBnATvFO)
>
> — Ribera Del Duero (@DORibera) [May 9, 2022](https://twitter.com/DORibera/status/1523603906332434432?ref_src=twsrc%5Etfw)
**Los blancos, uno joven y otro de guarda, me parecieron prometedores**, especialmente el de guarda. Ambos **elaborados con albillo, variedad autóctona** que me parece de lo más interesante, sobre todo por su capacidad de guarda.
**Los rosados (uno joven y otro de guarda) me sorprendieron**, especialmente el segundo, de color anaranjado y buen cuerpo. Hubo debate sobre su calidad en el seno del comité de calificación. A mí me gustó, y muchos otros compañeros de examen también, aunque es cierto que no llegaba al nivel de los tintos.
## Los tintos de la añada 2021 juegan en otra división
Porque **los tintos de la añada 2021 de Ribera del Duero**, amigos y amigas, juegan en otra división. Es **Champions y NBA a la vez**. **Qué colores tan intensos, qué aromas tan sugerentes, qué elegancia en el paladar** sin que la madera me tumbara y aún así qué poderío y **qué largos en boca**. Fueron ocho maravillas (dos jóvenes, un joven ‘roble’ y cinco de guarda) que elevaron la calificación hasta el excelente.
[](https://www.gastronomistas.com/wp-content/uploads/comite-calificacion-cata-anada-2021-ribera-del-duero-en-bodegas-balbas-gastronomistas.com-.jpeg)
[](https://www.gastronomistas.com/wp-content/uploads/barrica-comite-calificacion-anada-2021-ribera-del-duero-gastronomistas.com-.jpg)
Tras la cata, en la que **participamos 10 personas**, fuimos a celebrar el veredicto a Bodegas Balbás, donde firmamos una barrica que llevaba una placa con nuestros nombres: **Laura Sánchez Lara**, periodista y sumiller; **María José Huertas**, sumiller de la Terraza del Casino (Madrid, dos estrellas Michelin); **Nacho Martínez**, sumiller jefe Decantalo.es; **María Millán**, sumiller del Hotel Villa de Laguardia; **José Antonio Fernández Escudero**, enólogo y responsable de la Estación Enológica de Castilla y León; **Almudena Sancho**, enóloga de Bodegas Vilano; **Rebeca Palomo**, enóloga y asesora de varias bodegas; **José Manuel Pérez**, de Dominio de Calogía y asesor de Juvé & Camps; **Xavier Ausàs**, enólogo y fundador de Ausàs Bodegas y Viñedos, y un servidor.
Lo dicho, un honor y un placer… excelentes.
##### Temas relacionados
- [Vinos](https://www.gastronomistas.com/tag/vinos/)
[](https://www.gastronomistas.com/author/ferranimedio/)
##### [Ferran Imedio](https://www.gastronomistas.com/author/ferranimedio/)
En los últimos dos años ha visitado más de 300 restaurantes, pero su colesterol sigue en niveles normales. Esta rareza sin explicación biológica le permite seguir escribiendo sobre gastronomía en 'Cata Mayor', el canal especializado de 'El Periódico de Catalunya', y en 'On Barcelona', la sección de ocio del mismo diario. Antes, había sido responsable de la sección de Gente, donde ya contaba qué se cocía y qué se comía por ahí. |
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| Unparsed URL | com,gastronomistas!www,/ribera-del-duero-anada-2021-excelente/ s443 |