The best wine routes along the Spanish coast

wine routes along the Spanish coast

During this summer we will surely travel the Spanish coast and we will discover its beaches and charming towns. Here wine is also the protagonist because there are wine tourism routes and also vineyards that are worth discovering. Next we will tell you the best wine routes along the Spanish coast.

Route of the wine of the Rías Baixas

In the north, Galicia is a temptation to spend the summer season, surrounded by sea and cool nights. It is one of the areas where wine has more character, thanks to its different denominations of origin, such as Rias Baixas. This includes wineries, ideal to discover wines such as the famous Albariño, spas to relax, vineyards of high altitude, get into the sea with the Nautical Station of Rías Baixas, and much more. And of course, this can be completed with the extensive gastronomic offer, based on fish and seafood from the Galician coast.

Costa del Sol, a wine value on the rise

A super tourist area thanks to its beaches, that this summer will continue full of people. But there is more, because the Costa del Sol is also committed to wine tourism, with the Ronda and Málaga Wine Route. In fact, the average expense of wine tourists has increased considerably in recent years, reaching 161.9 euros per person and day in 2018. This summer you can take a tour of the wineries that are in the Montes de Málaga, the Serrania of Ronda, the Axarquía and Manilva.

DO Empordà on the Costa Brava

One more year, the Costa Brava will host a quality tourism that knows what it wants. Wonderful fishing villages are on display for anyone who wants to know more about their history. The best thing of all is that the Costa Brava is complete, that is, we can find sea, mountain, coast, natural parks and wine. The DO Empordà Wine Route allows you to enter a tradition deeply rooted in this land, centuries of history dating back to Roman times. Wineries, shops and more to discover the white, rosé and red wines of the DO Empordà.

Canary Islands Wine Route

Of course, the islands do not fall short on this topic. Tenerife is a destination for the whole year, and the Tenerife wine route is one of the most relevant. Here you will reach volcanic sand beaches, practice nautical and active tourism and pairing the richest wines of the area with the local cuisine.

Two glasses of wine a day reduce cardiovascular diseases and Alzheimer’s

We already know the multiple benefits provided by wine. Many investigations show the beneficial consequences for the body that wine consumption has.

Therefore, Corporación Vinoloa reminds us, as a collection, the health benefits of this drink.

Prevents cardiovascular diseases. This is provided that the amount of 150 ml per day is not exceeded. The antioxidants that make it up increase the levels of ‘good’ cholesterol or HDL and this prevents the formation of clots.
As a treatment for the gums. The benefits of drinking wine for your mouth are incredible. It is good for gum treatment and to clean the palate. The composition of the fermented grapes avoids the appearance of streptococci and bacteria related to caries, while it is also very effective against gingivitis and sore throats.
Reduces the risk of dementia. New studies confirm that drinking two glasses of wine a day decreases inflammation and brain toxins, even those that are associated with Alzheimer’s.
One feels happier. It has been shown that the intake of wine has also benefits in the mood. When you drink a glass, endorphins are released, relaxation increases and we are happier.
Excellent to keep the line. Surely you did not know that wine can be the perfect ally to meet your weight loss goals. Red wine contains a compound that prevents the formation of fat cells and allows stimulating the existing ones to purify them and eliminate them.
Wine-therapy for the skin. The benefits that wine brings on the skin are several. For example, it hydrates it deeply, providing greater elasticity, luminosity and fighting against free radicals.
Improves the peripheral circulation of the dermis. And furthermore, wine favours the decongestion of tired legs and reduces the appearance of varicose veins.

How will the “crianza” wines of the future be?

The "crianza" wines of the future

We can not guess how the wine of the future will be, but the trends mark a series of parameters that tell us roughly where they will go. As to how the “crianza” wines of the future will be, we rely on the new techniques that are researched to continue with the initial goal of this kind of wine, that is to preserve the flavour of the product.

Trends in wine ageing

When we talk about “crianza” wines we refer to an ageing and maturation process that pursues the best aromas and nuances, either in barrels, in tanks or in the bottle itself.

"crianza" wines

Red “crianza” wine has minimum ageing of 24 months, 6 of them in oak barrels. In white and rosé wines, the total maturation time is 18 months, 6 of which, at least, must be carried out in barrels.

Wine has always been preserved in wooden barrels. Then several types of wood emerged. For example, there is Spanish oak, that provides great potential for ageing, and Hungarian oak, which preserves fruit aromas more than French oak. Other woods used are those of pine or chestnut that have a lower cost.

The trends of the 80s and 90s, where an excess of wood eclipsed the rest of the aromas, are being abandoned. Now the ageing wines have spicy aromas, with a strong personality and must rest in other places, not only in wood.

On the other hand, we see that, in some Denominations of Origin as La Rioja, wines with a shorter ageing are being produced. That maintains the fruitiness of the grape without losing a touch of wood that adds complexity. We think that “half ageing” is a great trend that the current consumer appreciates and has a long journey ahead.

Beyond wood

From 2017 onwards, the expansion of wineries that opted for the use for fermentation and ageing in more neutral containers began, giving priority to the characteristics of the grape varieties, the terroir and its personality, rather than to the aromatic and structural contribution of materials such as wood.

Among the new trends that are established for ageing wines, there is the preservation in places other than wood, such as jars that, in addition, to recover traditional, ancestral methods, the porosity of the clay allows the micro-oxygenation of the wine. There is also the ageing in concrete, which performs transpiration similar to wood and provides oxygen to the ageing of the wine, but without adding flavours. It is already onset in some wineries.

trends in "crianza" wines

Other places are using ageing in a Flex Tank, a container that, through micro-oxygenation by porosity, adds complexity to the wine while maintaining fruitiness and freshness. We will be attentive to such changes.

The most fashionable healthy drinks

Both in summer and winter, healthy is a trend. First of all, as this concept is very broad and already applies to everything, it is convenient to ask a nutritionist if we have doubts about whether what we eat and drink is healthy or not. We discover some of the healthiest and most fashionable drinks today.

Coconut water

Actually, it’s not something expanding right now, we’ve heard about it years ago. Coconut water is the liquid that is found naturally in the inner hollow of the coconut. It has a transparent colour and provides several benefits: 94% water, minerals such as potassium, magnesium, sodium and calcium, and vitamins A and B12.

Kombucha

Strongly popular, it is found at the coolest establishments of the moment. It is a drink made from fermented tea, which mixes a sweet and citric flavour. It is usually consumed in China or Russia and not long ago it reaches many other countries in the world. And this is because, in this natural and healthy fever, it has a lot of minerals and vitamins, antioxidant polyphenols, it is 100% natural, it gives us energy and helps keep the intestinal flora in good condition. Where to take it? There are many establishments that serve this drink, among them, the terraces of the Hotel Ohla, Hotel Clarís, or El Sueño de Picasso, in Barcelona, or the Hotel Villareal in Madrid.

Guayusa

It is also a tea that comes from a jungle plant in the Ecuadorian Amazon. It is rich in antioxidants and chlorogenic acids, and low in calories. This protects our heart and helps us lose weight, provided we lead a healthy lifestyle.

Jamaica’s water

It also receives the name of hibiscus water or tea, being strongly consumed in Central America, South America and the Caribbean, as well as in Mexico and Jamaica. Like the rest of the drinks it is usually obtained from the infusion in water of the flowers of a type of hibiscus. It is diuretic, strengthens our digestive system, and is rich in vitamin C and minerals.

Matcha tea

We keep adding health. Matcha tea comes from Japan, in powder and is a ground green tea that is extracted from the whole leaves, and therefore retains all its nutrients. Its properties include antioxidants, tannins, minerals and vitamins. This makes it good for our digestion, reducing cholesterol and blood sugar and fat levels. Where to take it? At Suis & Bowls, in Barcelona or Waycup Specialty Coffee, in Madrid.

6 cellars worth visiting near Barcelona

The wine sector of Catalonia grows. Barcelona is the axis of wine tourism, since many tourists who visit and stay in the city usually make wine routes at the cellars near Barcelona. We review some of them.

1. Agustí Torelló

Located in Sant Sadurní d’Anoia, one of the most important enclaves of cava and wine worldwide, Agustí Torelló has wines from the Penedès region. Its cavas are the result of the elaboration and production of the pressing of the native grapes of the area, such as Xarel·lo or Macabeo. You can visit the cellar, try their products and make tastings.

2. Alella Vinícola Can Jonc

The DO Alella is strongly rooted in the area. It produces, elaborates and bottles wines and cavas of this appellation, that has vineyards just 15 km from Barcelona. In this area, modernist cellars abound, with amazing architecture. They not only offer quality in their wines but also enormous beauty in their facilities. Here you can take guided tours, activities in the vineyards and their surroundings, get to know the cellar, tasting workshops and be able to eat at its nearby restaurants.

3. Bodegas Freixenet

It is one of the most traditional cellars around the world. Its history rooted in the Penedès marks a before and after in the wine world of all time. Visitors enjoy a great experience when visiting Freixenet because one discovers how the cava is made, in addition to tasting it. A memorable visit.

4. Bodegas Pinord

It is fortunate to have such a large wine extension next to Barcelona. The most famous palates enjoy visiting these cellars because they offer tradition and modernity. In Vilafranca del Penedès, Bodegas Pinord presents 150 years of winemaking tradition. In their facilities, they produce more than five million bottles a year. Their wines are powerful and have all the art and tradition of the Penedès area.

5. Bodega Parés Baltà

In Pacs del Penedès there is Masia Can Baltà, which allows you to discover the vineyards of this important wine area, in addition to being able to see and touch the earth and taste its ecological and biodynamic wines.

6. Can Calopa-L’Olivera Cooperativa

In the Collserola Park of Barcelona there is a farmhouse, almost touching the big city. With the view one enjoys walking through the vineyard, in addition to knowing the process of organic wine elaboration.

Images: Uvinum and Armando Castillejos

The 4 restaurants that best match wine and food in Barcelona

Wine has become an essential element in most restaurants. Currently you can find there several Appellations of Origin from many different places and special gastronomic wine lists, endorsed by sommeliers who join forces with the chefs to create perfect pairings. Follow our route of the best restaurants with wine pairing in Barcelona.

1. Barcelonas, at the Gran Hotel La Florida

At this restaurant you can enjoy high cuisine, not only for its location, 500 meters above the city, near the Tibidabo, but also because it takes good care of every detail of its cuisine, Mediterranean and Catalan, where the chef Jordi Delfa offers two different tasting menus for those who wish a total immersion in the new gastronomy. These are paired carefully with wines of varieties of geographical proximity represented in the appellations Montsant, Priorat or Penedés, taking also into account other areas such as Rioja and Ribera del Duero, organic wines, Sherry wines, French wines and a wide variety of champagnes.

pairings gan hotel la florida

2. Sintonía

The ex-Bulli Pablo Tomás proposes a menu that one can build “a la carte”, according to the dishes that are available at that moment. But the highlight is that they have a wine list of 100 references, eminently from small producers, focusing on the gastronomic side. Prepared by Patricia Pacho, maître of the restaurant, Catalan wines take centre stage, as well as champagnes, sparkling wines or wines by the glass. Its pairing pays attention to combining products from the land with wines also from the same origin. The bouillabaisse stands out with a rosé from the area of Soria, and the red wine Ferret from Priorat for the veal knuckle with vegetables, cut in front of the diner. “Some vegetables with a light and aromatic wine could help that intended balance. A barrel with deeper notes is perfect for a white meat that has a more complex elaboration”, explains Patricia Pacho.

sintonia restaurant wine pairings

3. Caelis

The Caelis wine list is based on local and Spanish wines, as well as French, Italian, German and American wines. They offer 350 references and also different and new options that the sommelier and the chef try, in order to offer something outside of the usual. Here we find several tasting menus: the Tierra y Mar (“Land and Sea”) is shorter and paired only with Catalan wines, while the Celebration is longer, and there are wines from all over the world.

4. Nora BCN

There are restaurants that surprise for their thorough and extensive wine list. At Nora there is a “wine room” where you can eat or dine with wine pairings to combine perfectly, with a mix of Catalan and international cuisine.

The first pairing based on the diner’s DNA

The gastronomy industry is one of the most advanced towards the future. Such is their experimentation that now it also makes use of DNA to create new flavours and textures. Apparently, González Byass, for the first time in history, has just led an initiative consisting of pairing the first menu of history based on the diner’s DNA.

Science, wine and gastronomy

If what is sought is to match, more and more, the tastes of the diner, with this experiment the success is assured, because they have created a perfect symbiosis between science, wine and gastronomy, applied to haute cuisine. The González Byass family of winemakers has paired a personalized menu, associated with the tastes and nutritional aspects of each diner, according to the genetics of the users.

DNA pairing

This menu has been designed by Mauro Colagreco, a chef with 2 Michelin stars and number 3 in The World’s 50 Best Restaurants; the geneticist doctor Jorge Dotto and the aforementioned González Byass winemakers. Thus, both the ingredients and the wines have responded to the preferences of taste, aroma and other health indicators, derived from the data of the genetic tests carried out by The Gen Company Laboratory.

Doctors have already anticipated, a few years ago, that DNA is the key to define treatments, know diseases and also be able to apply to many other areas of society, as we have seen in the beauty industry.

What does this study consist of?

To define a menu tailored to the tastes of a person, different factors are taken into account. For example, environment, health status, diet and cultural influences, habits, learning capacity and genes. Such actors are responsible for the perception of the flavours.

It should be noted that humans have taste receptors in the nose and tongue. Therefore, we perceive different types of flavour, from sweet to salty, sour, bitter. Also in this group, there is a receptor that was discovered not long ago, the umami (a subtle flavour with a prolonged aftertaste that is difficult to describe). The receptors send a signal to the brain that, together with external factors, determine whether something is likeable or not.

This process involves more than 35 receptors and more than 400 in the detection of aromas. From the basis of some “instructions” encoded in the DNA, a wide variety of flavours are perceived, as indicated by The Gen Company Laboratory, performer of this pairing, based on the DNA of people.

Gonzalez-Byass DNA pairing

Thus, a panel designed by Dr. Dotto has been analysed, containing genes associated with nutritional aspects, tastes and flavours. From there, the individualized profiles of each diner have been obtained. This provides accurate information about the genetic predisposition to perceive the tastes. In addition, it offers other indicators such as intolerances, response to poly and mono-saturated fats or even the genetic risk of having specific vitamin deficiencies.

According to the interpretation of these profiles, the chef has designed a menu for each genetic type, prioritizing the tastes related to each one according to what their DNA indicates, as well as values related to nutrition. González Byass has contributed with a personal touch, the pairing, representing the ecological diversity of this Family of Wines. Will we eat like this in the near future?

Grapes that are fuel

It seems that wine is much more than tasting it. Besides being delicious and offering several benefits for the body, now also serves as fuel. Yes, as you read it, let’s see how grapes can be gasoline.

A research from the University of Adelaide in Australia concludes that it is feasible to produce up to 400 litres of bioethanol through the fermentation of one ton of grape waste. That is to say, most of the carbohydrates present in these grape residues could be transformed into ethanol through a fermentation process, with a production of up to 270 litres per ton of grape waste.

But this study is not the only one that determined that grapes have this power, as a Gironde company has developed a fuel based on grape waste. That is why, after the study and its application in the company, there are those who predict that bioethanol could become a clear alternative to gasoline and diesel.

Grapes as fuel

Specifically, Citram Aquitaine has the Interlink LD Euro 6 bus from Scania, and is committed to a vehicle adapted to long distance travel that works with bioethanol produced by Raisinor France Alcools. The bus of this company does not work with diesel, like many others present in the market, but with fuel made from grape waste, that is, the solid part of the berry after the extraction of juice.

The alcohol contained in this residue will be extracted and distilled to obtain ED95, which is translated into bioethanol, which emits 95% less CO² than a conventional fuel. This way, we also obtain a type of sustainable fuel that does not harm the environment, something that has long been pursued as an alternative to other energies.

In addition, it is a “km 0” biofuel because the waste is collected in the vineyards of the Gironde, in the same area. This month of November the bus already will circulate with this bioethanol and will operate between the areas of Mont-de-Marsan and Dax.

grapes as fuel

As explained by the company, its production potential would supply 1,000 vehicles locally. And they comment that by using the waste products of the local wine industry to manufacture the fuel that is used in some of their vehicles, they are joining the green intelligence movement.

A vehicle with ED95 consumes more because the production of ethanol is half that of diesel, and it is more expensive to buy compared to a vehicle of such characteristics. The bioethanol-diesel comparison is important because it represents 50% less nitrogen oxides and 70% less particles.

Cocktail pairings

We can not deny that the world of cocktails is expanding. New flavours appear each day so that we not only drink them as an aperitif or a simple digestive but also when having a meal. Thus, cocktail pairings are strongly in trend at bars and restaurants.

The union between bartender and chef

With this pairing, we discover a new way of working in the kitchen, in which both chef and bartender connect, merge and launch fantastic creations. Both work hand in hand to complement ingredients and textures, each in their own knowledge area. This makes them mutually enriching and the result of their fusion brings new experiences to diners.

Pure craftsmanship

Cocktail pairings are usually quite similar to wine and food pairings. But they differ because they are much more creative and artisan and usually the alcohol content of the cocktails is higher. The bartender is usually a great innovator who transforms and experiments to find the right flavour: the one that best pairs with the right food.

The Alchemix cocktails

Types of cocktails and meals

Nevertheless, we must take into account a series of recommendations when it comes to pairing food with cocktails. For example, when a combination has too much alcohol then it is better for food to be also powerful and strong, and also of slower digestion. Dry cocktails pair better instead with foods with proteins and fats.

Some cocktail pairings

In Barcelona, the restaurant The Alchemix unites both worlds, thanks to the wisdom of chef Sergi Palacín and bartender Ignacio Ussía, who together create a menu of cocktails and food from Asia and the Mediterranean. They propose a mix between gastronomy and cocktails for an after-work, such as the foie temaki in ice cream cone with nori seaweed with foie mousse and alcohol macerated with amaretto. They have many more proposals.

Another classic cocktail that stands out in this pairing matter is the margarita, which in its country of origin, Mexico, usually accompanies Mexican meals. It brings a great balance to spicy and strong food.

Another example is the Dry Martini, which in the Mandarin Oriental Hotel of Barcelona is paired with special sauces or cheeses, and there is also the rum infused with chocolate.

Cocktails should be consumed in moderation, always choosing the best for each type of food and with an alcohol content as low as possible.

Discover the Austrian wine region of Wachau

Wine and wine tourism lovers have a beautiful region in Austria that is less known than other areas of the same characteristics. It is Wachau, which one hour away from Vienna, the Austrian capital, allows you to discover beautiful landscapes and vineyards, and it is declared a World Heritage Site by UNESCO. Let’s go?

The valley has 33 km that separate the cities of Krems and Melk, and it is well known for its cultural heritage, such as castles and monasteries. In this prestigious wine region, although we have heard little of it, it is said that wine was made since Roman times, but its best time was during the Carolingian Empire, in the ninth century. The vineyards of Wachau extend for 1,350 hectares and they are located in the Benedictine abbeys, since it was the monks who in the Middle Ages elaborated the wine of the area.

As places to visit, we have already named Melk, which has a remarkable abbey, the Town Hall Square, the Municipal Museum, as well as restaurants and bars where you can taste the wine of the region directly. On the other hand, Spitz is a small town that has establishments run by grape growers in which we can taste the wine of the harvest of the year.

Wineries in the area

To visit this valley, you must first know its wines and the wineries that are part of the landscape. There are a total of 232 wineries that are included in an association of producers, Vinea Wachau. It should be noted that the small producers are who make this place one of the most important in terms of wines from Austria.

Wachau wine is classified into three different categories, according to their alcohol content: Steinfeder, Federspiel and Smaragd. The wine, generally, is usually a dry white made with no addition of sugar. Vinea Wachau association rules demand that the producers harvest the grapes by hand and, so the wines are obtained throughout an artisanal process.

The grapes used for these wines are Grüner Veltliner and Regia Riesling, which is quite common in such European areas. But other varieties of grapes are also used, such as Neuburger, Gelbe Muskateller, Weißburgunder or Traminer.

Author: martaburgues