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.
Aged for 30 months in new French oak barrels. Garnet red with burgundy and bright edges. On the nose, you can appreciate the toasted tones of the wood and aromas of candied fruit. The entry into the mouth is pleasant with a long finish.
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.
Pillory color with violet trim, high layer and dyed tear. On the nose, clear aromas of ripe plum appear along with red fruit wrapped in notes of Mediterranean bush. Good persistence and a lot of fruit in retronasal.
Cherry color with garnet trim and medium-high layer. On the nose, we find aromas of red fruit in compote mixed with balsamic notes. 12 months in French oak barrels.
Elegant and with subtlety, this is how this wine from Godello de Valdeorras is presented. A white with body and personality, with a lively and refreshing acidity. It is a ripe and creamy white wine.
Peñín: 93 ptos. Parker: 92 ptos. The greater distance of the Sierra de Cantabria supposes different meteorological conditions, greater Mediterranean influence and lower temperature contrast. A wine that has nerve, but at the same time is light and pleasant, with full tannins, very good acidity and long in the mouth.
Parker: 90 ptos. Peñín: 93 ptos. Wine Spectator: 90 ptos. 70% of the wine spends 22 months in new French oak barrels and the rest in French oak barrels of two uses. Cherry color of middle layer and garnet flashes that are already turning off. Very classic and complex on the nose and very elegant.
Peñín: 90 ptos. Otazu Chardonnay is a white 100% Chardonnay with 3 months of aging on its lees in stainless steel tanks. With a predominance of fruit and floral notes. The palate is voluminous and with a fresh finish.
It is the first Codorníu cava that incorporated the Chardonnay variety in its blend. Straw yellow with golden reflections, fine bubbles and persistent crown.
After the alcoholic fermentation and the first racking, the wine rested on its fine lías. It is a refreshing pale yellow color with greenish flashes.
Peñín: 89 ptos. Concurso Mundial de Rosados: Oro. A very well vinified Cabernet, where the Cabernet does not give, neither in the nose nor in the mouth, those pirezinas of the Cabernet that remember the green pepper and are not very pleasant.