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.
Parker: 90 ptos. Peñín: 93ptos. Cherry color with purple trim, medium-high layer. On the nose, it retains quite the fruity character, although the tertiary aromas dominate. A very varietal wine with a "very Ribera" profile.
Intense garnet color with medium-high layer, clean and bright. On the nose, fruity notes, with a predominance of blackberries and berries and balsamic touches in the background. The aging is mainly done in American oak which favors the sweetness and softness.
El País: 92 ptos. Proensa: 92 ptos. Gourmets: 95 ptos. Garnet red with a border that starts to turn pale, clean, with a glycerine tear. Is sweet, as are the tannins. It is silky with a lively but balanced acidity. A classic that does not go out of style.
Wine Spectator: 91 ptos. Señorío de Arínzano produces this Hacienda de Arínzano 2014, a red wine made with Tempranillo, Merlot and Cabernet Sauvignon grapes, in a climate of cold winter, fresh spring, mild summer and dry and warm autumn that make this wine exceptional.
Parker: 91 ptos. Wine made with 100% Garnacha grapes. Slate and granite floors are mixed giving depth and fruit character to this wine. Pegaso Zeta, fermented with autochthonous yeasts and subsequent aging for 6 months in 500 L. French oak barrels and later in steel tanks for another 6 months.
Intense cherry color with garnet rims, with a high layer and a tear-colored and slow-moving. Aromas of red and black fruit, notes of spices and balsamic.
Albariño with great aromatic intensity, where a varietal and very expressive wine is defined. The palate is very fruity and broad, with citrus, floral and nutty notes. Long and intense. It is a monovarietal wine, the result of a rigorous selection of the best grapes on the farm, all from a own vineyard.
Peñín: 92 ptos. Gaba do Xil offers a wine from the interior Galicia. An Atlantic wine with continental influence. Ripe and fresh, expressive and serious, Gaba do Xil shows the virtues of the Godello grape and the Galician soil.
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.
Aire de Protos is characterized for being a kind, light and fresh wine. It appears with a bright pink color. Made with 100% tempranillo grape.
Made with Tempranillo and Garnacha grapes, vinified separately by the natural method of bleeding and alcoholic fermentation in stainless steel tanks maintaining its acidity and freshness.