Wine is an inseparable binomial with gastronomy. So we have to choose the right type of wine in terms of what we're going to try. A wine complements a meal, the highlights... Apparently it can be difficult to choose the perfect partner according to food, but following a few small guidelines easy and fascinating.
The marriage, as known to the art of combining "food and wine" begins by distinguishing the different types of food. For example for red meats and stews it itself is a red wine, while for crustaceans and fish, the ideal is to water them with a white wine. The age of the wine (choose a young, crianza, reserva) is determined by the type of dish, the way to be cooked ...
A common problem we often face is how we keep wine until use. A wine must be isolated from the natural light and vibration. It must be at a relatively low temperature and not be exposed to sudden changes in temperature. The ideal storage temperature of red wine is between 14 ° C and 16 ° C.
It is fundamental that the cork remains moist on the inside, so it is appropriate that the bottle is stored horizontally. Retain a red wine is always more delicate than keep a white or pink. There are a small heated cabinets, designed to help preserve the wine.
The operating temperature
The wine should be taken at the recommended temperature. Only in this way you will appreciate the multitude of aromas and flavors. Crianzas and reserves should be served at around 16-18 ° C. White and pink, but must be colder, around 7 ° C.
The way we can be very useful when it comes to taste a wine:
The view can be very useful to learn to distinguish between different shades of red of a red wine: Tones routed to a black betray us that this is a young wine, but if an ocher or russet approach, that we It indicates an aged wine or old. On the other hand, if the red is more intense, this is going to indicate that the wine has body.
Another important aspect of a wine is its clarity, its degree of transparency, indicating that it has been properly filtered and has no impurities and suspended matter, this would cause the wine was more matte or opaque. Although wine is limpid, it can also be turned off, it is very important also the vibrancy of color.
Natural wine aromas given off may intensify if shaken. When inside the mouth it follows other secondary aromas due to temperature rise caused by alcohol and also this kind of aromas retronasal receive them. The volatile substances contained in wine aromas make distinguish, pudiéndolos grouped into; fruity, animal, balsamic, pharmacy, wood, species, esters, floral, mineral, chemical and vegetable.
Thus we can summarize the aromas of a wine in three phases; primary, or natural flavors of the wine, differentiated by the type of vine; secondary aromas produced by fermentation; and tertiary aromas developed by the process of maturation and aging in bottle and barricade. When all these odorous sensations melt, giving way to more consistent perceptions, it is called a bouquet.
The wines provide different types of flavors, which are perceived at different times, and its durability is also variable, we describe the different possible flavors:
If the flavors generally a wine evolve and get lost in a fast, allowing the acid taste that takes over the palate, then you are said to be short, if on the contrary, the initial feeling is much longer, as in the If old wines or breeding, are called long wines.
The noble and tasty reds are coming from a mature grape quality.
Currently, owning a winery that meets the favorable conditions for the conservation of a good wine is really difficult, but that does not mean you can not keep a personal reservation at a home and in satisfactory condition. The ideal temperature should be around about 12 ° C, although it is acceptable temperature variation from winter to summer 10 to 16 ° C. However, an orientation north always favor the ventilation and temperature. Aeration should be quite small, but nonzero to avoid odors, on the other hand, the relative humidity should be between 70% and 75%.
The light could alter the composition of the wine, therefore should be limited, we must ensure the stability of movement, since the vibrations are not recommended and should never be stored other than products in the hold. Other useful tricks are generally kept moist caps of the bottles and watch them regularly, taste the wine and go renewing stored stocks to not leave excess wine aging, prevent movement, including the movement of wine, and of course enjoy this exquisite pleasure.
Peñín: 94 ptos. It is a fresh and elegant wine on the nose with a wide range of nuances, where the fruit that gives us the variety integrates perfectly with the aromas that appear during aging.
Very elegant wine, light in the passage through the mouth but intense in flavor, with noble and polished tannins and a very well integrated acidity. Long finish, with a lot of complexity in retronasal with hints of candied fruit. Cherry red color, high layer.
James Suckling: 92 ptos. Peñín: 90 ptos. Intense yellow color with golden highlights, clean and bright. The nose is intense, ripe exotic fruits, white flowers, aromatic herbs, complex, mineral, spicy and balsamic background...
Parker: 91 ptos. Peñín: 90 ptos. Gourmets:95 ptos. It offers an intense cherry color, with a border of cardinal tones. It is an aromatic wine, complex and structured, very integrated wood. Aged for 12 months in French oak barrels.
Silver Medal at the Concours Mondial de Bruxelles. Aged for 14 months in French and American oak barrels. Cherry red color with a high layer with garnet tones, medium-high layer, balanced and with good glycerin in the glass. Easy entry and greedy. Good acidity that invites you to drink.
This wine is the tribute of Bodegas Hidalgo la Gitana to a unique 15-hectare plot of Viñas Centenarias palomino, within "El Cuadrado", located in the sought-after neighborhood of Balbaina Alta, considered one of the most influential Atlantic all payments from Superior Sherry.
It is the first Codorníu cava that incorporated the Chardonnay variety in its blend. Straw yellow with golden reflections, fine bubbles and persistent crown.
The basic wine to discover the godellos of Valdeorras, as Galician whites with great volume in the mouth. A preparation that offers freshness and varietal character for immediate enjoyment. The combination of sandy and granite soils makes this godello a modern wine, fresh and easy to drink.
Peñín: 90 ptos. Our rosé is made by the traditional method of bleeding, to fully respect the quality of the fruit and maintain the personality and uniqueness of the variety. After clarification of the must, it ferments at a controlled temperature in stainless steel tanks.
Bacchus: Gold. Only 6,000 bottles of this exceptional rosé with fruity aromas and fresh palate have been produced. The Prieto Picudo bunch ripens slowly as it suffers the extreme climate of the plateau with very cold nights in the summer. This wine is made with the first must obtained by bleeding.
The most "Mediterranean" wine of Enate, in which Tempranillo is used. 9 months of French and American oak barrels. Cherry red color with garnet sparkles, medium-high layer.
Berliner Wein Trophy: Gold. Mundus Vini: Gold. The destemmed grape makes a cold pellicular maceration. The mosto ferments for 3-4 weeks in stainless steel tanks. After, remains a few more weeks with its fine lees to acquire a greater volume.