Wines are fashionably dressed

Dame VidaThe design is a fundamental part of the success of a product. Until recently the world of wine stood apart because it was thought that the prestige of a company was grounded in years and years of work, but it is also true that those who want to enjoy a wine may not know the history of every winery in the world.

In 2 words: label sells. It catches your eye. And if behind the label there’s a good wine, it will sell.

That is the thought that many wineries around the world who have modernize their labels fallow, new or younger products and more commercial or aggressive. We present some examples:

In first place we have the Dame Vida 2009, which appears in the image on the right. It is a new winery in Rueda presents the wine like something waiting to come alive in the glass.

 

If we go to France we have the Armand de Brigniac winery, which produces some of the best rated Champagnes in the world. And they enhance the feeling by presenting them as aces.

Armand de Brigniac

Another type of design is “Julian Madrid Reserva 2005”, That Rioja wine has a very personal image. So personal, that the grape on the label is, in fact, the fingerprint of the self Julian Madrid:

Julián Madrid Reserva

The last is the 2007 Petite Syrah Dessert Wine, from Francis Ford Coppola’s wineries, owned by film director. It’s a dessert wine, with 17.5 degrees, and where the letters fall apart.

Coppola Wines

What do you think of the labels? Do you think they can help to sell the wine better? is it just marketing? What is your favorite label?

Tasting or wine tasting?

Tasting winesTasting wine or Wine tasting? That´s the same really, although the former may and better accepted might be the first one by all those who have been attracted by a bottle of wine, them who felt the pleasure of tasting a good wine and want to make the experience repeated, without ever becoming technical or critical with the famous drink.

The term Wine tasting is usually associated with an expert taste of wine, but must not necessarily be taken that way.

 

Hugh Johnson, an expert in the world of wine, said in one of his books:

“A lot of good quality wine, even a great wine gets wasted. It flows on through throats and tongs unsynchronized with it, unreceptive to what it can offer you. Minded People or submerged in a conversation that might have just drunk a strong alcoholic beverage has stiff the sense of taste, or have swallowed a salad with vinegar that has been imposed on it, who has a cold, or simply not know where lies the difference between an ordinary wine and great wine. Nothing than a winemaker can do disclaims the need of a sensitive or interested drinker. “

Tasting is the ability to transform a common and ordinary act, in a more reflective one, with more detail on what is being done. When tasting a wine you are trying to figure out its secrets, get in a sip as much information about the product that we can. Experts call them organoleptic characteristics, between us; they refer to aroma, color and hidden flavors of wine.

When you visit a winery it is possible to be invited to the tasting room, and it may call your attention its poor decoration, the lack of items or elements capable of distracting the attention, this is so for one simple reason: all senses should be doomed to wine tasting. Even professional tasters generally winemakers, should concentrate the maximum and for them is best if these rooms have sober furniture and decoration.

According to the experts in the tasting or wine tasting there are various factors: the stimulus, sensation and perception. The first of course is the wine to taste itself, the sensation is a subjective phenomenon, dependent on the stimulation of the senses and finally we have perception that is what interprets the sensations.

Just this last factor, the perception is what requires to be learned, to achieve an independence from past experiences and be objective. It is important to have in mind that the classification of a wine as “good” depends on personal assessments, but when it comes to dry wine or astringent, it is an objective adjective referred to concepts that can be shared.

Wine in literature

El vino y la literaturaNo doubt wine is the favorite of all drinks for the world literature, its best exponents of Occident and Orient have never ignored it for better or for worse.

The Bible and Wine

The first mentions of the poetically called “tears of the vine” can be found in the most printed book and perhaps read of the history of mankind, the Bible. Perhaps the most famous of the appearances of wine in the sacred text, is the miraculous conversion of water into wine by Jesus of a wedding in Cana at Galilee. The wine makes countless appearances in the Bible, including Old and New Testament, so one could say that this drink is the most named after water.

“Jesus said to the servants, “Fill the jars with water”; so they filled them to the brim. Then he told them, “Now draw some out and take it to the master of the banquet.” They did so, and the master of the banquet tasted the water that had been turned into wine.”(Paragraph John 2:6-11 the Bible)

Shakespeare and wine

Not all poets, dramaturges and writers have treated wine with finesse and deep devotion. The most famous is the “immortal bard” by William Shakespeare, who named the wine with not very kind words and blamed it for degrade human traits. Although his aversion to wine is not entirely proven, we can recall some of his work where he speaks about the enmity of Shakespeare and wine.

“Why do you associate with that trunk of bodily fluids, that sifting bin of beastliness, that swollen sack of disease, that huge jug of wine” … (Paragraph of Henry IV, William Shakespeare)

More wine in literature

All of us who read Cervantes, know about the love for wine of the Ingenious Hidalgo Don Quixote and his faithful Sancho Panza. We also remember the nights of gathering drowned in wine by Athos, Porthos and Aramis, the Three Musketeers of Alexander Dumas. We may never end, to quote the time that wine was remembered with love, devotion or mischievous admiration in world literature.

Nowadays, although literature is not going through a happy time due to the flood of technology and globalization, wine drinking is still king for all poets and writers, who see in this elixir of the vines as the best partner in a glass .

“ Day-colored wine, night-colored wine, wine with purple feet or wine with topaz blood,
wine, starry child of earth, wine, smooth as a golden sword, soft as lascivious velvet,… “(Pablo Neruda’s Ode to Wine ).

Development and variations of sherry

Sherry from JerezSherry is not a single wine, it embraces 4 variants at denomination of origin made from a base fluid prepared in the same way: 

  • Fine
  • Amontillado
  • Oloroso (Odorous)
  • Palo cortado 

By law, the 70% of the initial pressing is used to develop the fine wines, light sherry or ordinary sherry, the next 20% goes to the odorous wines and other wines of lesser quality. While any remaining liquid to be distilled (become a spirit, like brandy). 

In developing these wines, it‘s important to go though these procedures; after the grape harvest, the grinding, crushing, fermenting and header (addition of wine alcohol to raise their graduation), which lies in the barrel where it grows is known as “flower”: a fungus that develops a layer that provides unique properties to wine protecting it from the harmful effects of oxygen.

Anyway, there’s a difference with what happens with the traditional wine and oxygen is not always a bad company, on the contrary, sometimes the deterioration caused by its presence is wished, like in this case for example, to obtain“Jerez Amontillado”. “The alcohol content of fortified wine shall define it. In the case of the “Fino” “Amontillado” and “Olorosos” requires 15 volumes and the “Palo Cortado”, 17 volumes (the “flowe”r can not be developed in this environment). 

The ultimate expression of these wines is the “fino”, pale golden color and nutty aroma. This is a dry mild flavor drink. In this case, the flower is kept for at least 3 years of biological aging of the liquid oxidation. For many, the perfect aperitif, is consuming this wine at 8 ° C, and combines well with fish and seafood, as well as typical Spanish tapas. 

The “amontillado” Sherry’s color reminds amber and has like hazelnuts flavor. This dry drink is a double ageing, biological and oxidative. Beginning its development as a “fino” with flower, but as it loses it; oxygen starts acting on the liquid printing new characteristics. Better Serve at 14 ° C, the experts recommend drinking this wine with soups, white meat and oily fish. 

“Oloroso” is the term used to identify a darker sherry than the other ones, with notes of nuts and toast in the mouth. With higher alcohol content than the “fino” or “Amontillado”, this sherry wine is the result of a prolonged contact with the air inside the barrel. It is usually consumed with game meat for the pronounced flavor, at around 14 ° C. 

Among the “amontillado” and “oloroso” we have the “palo cortado, which is achieved when the tasters identify citrus notes during aging of fine sherry, and add more alcohol to remove the flower and give way to an oxidative phase that leads to potencial the special features found in the barrel. This wine is taken at 13 ° C, and is great to drink it alone or with nuts. 

In the area of Sanlucar de Barrameda, winters are warmer than in Puerto de Santa Maria and Jerez de la Frontera, because of the proximity of the Atlantic Ocean which moderates the cold weather. Nature does the flower to be active all year in this area to provide a special feature to “Fino”, actually known as Manzanilla.

Beaujolais!!

Eiffel in DenverFrench wine with american styleToday is the official launch of this years’s beaujolais wines, even in the States!

So, The French American Chamber of Commerce in the States wants to give their support to this launching, promoting the Beaujolais wines in Denver, AZ.

Amèlie Company, from Denver, has designed a line of modern posters that blend this different countries, thanks to Beaujolais. Are you gonna try it? 

Do you like them?

 

Source:  The Denver Egotist

Learning to smell a wine

Wine tastingOne of the senses present in Tasting notesEssential odors: this kind of smell is classified as chemical, floral, fruit and vegetables in general; herbs and spices should also be included.
Chemical odors, like acetic acid (vinegar), ethyl acetate (nail polish and nail polish remover), diacetyl (aroma of margarine, very similar to butter), sulfur dioxide (from gases produced in combustion resembling rotten eggs), ethyl alcohol or ethanol.
Floral scents: rose, violet, jasmine, geranium, citrus blossoms, pretty easy to identify between each other.
The fruit scents: green and red apple, peach, pear, lemon, grapefruit, pineapple, strawberry, banana, grape, plum, and cherry, either fresh or baked.
The plant smells: garlic, onion, red and green peppers, asparagus, green and black olives, mushrooms, eucalyptus, freshly cut and dry.
Finally, the smells of herbs and spices: cinnamon, clove, pepper or mint.

New vineyards, old vineyards

V3, Viñas Viejas VerdejoOne of the most beautiful mysteries of wine is the constant evolution that suffers. The same bottle, tested several days apart, can develop different nuances. This is because wine is housed with a multitude of bacterial that changes and changes the characteristics of the beetled wine.

In the barrels significant changes takes place too, when the wine’s contact with the wood of the barrel due to the particles that fall off from wood and mix with the liquid.

But one of the most important changes and less significance is the vine itself, which over the years builds up grapes with different characteristics. That means that each year the wine is unique and unrepeatable, because factors will never be exactly the same again.

 

What is the mystery of a good harvest? The grape has to grow with nutrients metabolized by the plant. That is, if a vine is watered and generously provided with salts, the grapes grow large and full of juice, but that juice will only contain water and salts. However, if a vineyard suffers the lack of water to feed the grapes, the plant will slowly break down every molecule of water that the roots are able to find on earth, and therefore the grapes will grow small and the production will be low, but full of the vine properties.

On the early years of a vineyard, the vines produce grapes in abundance. We will get plenty and beautiful fruits with lots of sugar and really tasty to the palate. However, its use to produce wines is not recommended because the grapes have very few nutrients provided by a plant too young in which sap flows quickly and comfortably though and If we made wine with them it would turn to be quite acidic and poor in flavor.

It is well known that until the vineyard was 5 years old it was not recommended to use the grapes to produce wine. Now a days, the new vineyards care techniques has accelerate the development of the plant and vineyards so within 3 years more than acceptable wines can be made.

Through the first 20 years, a vineyard increases producing grapes. Moreover, one generally has to “cut” grapes (cut bunches before the vintage, so the plant will produce fewer but higher quality grapes). The fruits are still great and full of nutrients.

After 30 years, we face what are considered old vines. Regardless of the richness of the soil, the plant has undergone many pruning and “arteries” do not work as they did due to ageing and so that the transition from the sap of the plant is done slowly and with difficulty, making the clusters scarce, small and full of tannins. It is difficult to make wine from old vines, among other things because you need a larger vineyard to get the same amount of wine, but the quality increases over the same vineyard as a youth.

That does not necessary mean that wines from old vines are always better, because as important as age is the state of conservation. Someone Tell that to George Clooney …

In Spain there are several wines from old vines that have been internationally recognized. Among them, who opened the “path” was “Baltasar Gracian Viñas Viejas Grenache, San Alejandro’s Co., in Calatayud, of which Robert Parker said that it was incredible that such an excellent wine cost less than $ 3 (at the time)…

It is less common to find wines from old white vines, we distinguish the V3, a Verdejo in Rueda, a wine that will surprise you, no doubt, the producer winery is “Terna.”

To end, here is a phrase of Sir Francis Bacon: “Old wood to burn, old wine to drink, old friends to trust and old authors to read.”

Choosing a good wine

Tasting WineWhat is important to choose a wine is to know that more expensive is not always better and the price of each bottle refers to the winemaking process and is not an indicator of quality. The most relevant factors in the cost of a bottle are:
• the better or worse care of the grapes in the vineyard
• whether it has been aged in the bottle or not.
• How long the wine was stored in the warehouse.
• The price of inputs used, labels, corks, technology, bottle, etc…

Ultimately, a young wine is different, not worse, than a reserve wine.

 

As for the aroma and taste of wine concerns, there are no recipes, and sensory experience of wine tasting is very subjective. However, we can say that white wine should have a strong acidity that waters down your mouth at least 3 times after taking the first sip, as well as the fruity and fresh print on the palate. In the case of red wineshigh acidity is not sought, unless the wine comes from Italy, whose wines are recognized just by having this attribute. These bottles also should have a completely drying astringency mouth, this may indicate, if reserve or guard, that is not yet ready for drinking, because this feature is softened by years of bottle aging. In either case, wines should not be moldy or musty smelling, even less if they were created to be consumed young.
If we are facing a great wine, we find that the glass reflects at least one aspect of each stage of processing, an herbaceous note of the vineyard, a fruit of the grape aroma, a floral from fermentation, and the aroma characteristic of vanilla and wood snuff. However, beyond the recipes, your goal should always be to excite those who test it, so I cannot resist returning to it in the future.
Another doubt is the temperature that each wine should be served, and although it is a matter of taste, the experts recommend cooling white light wines as Sauvignon Blanc and Pinot Grigio at 10 ° C, while denser whites aged in wood such as Chardonnay or Viognier, should be 12 º C. Sparkling and sweet wines are consumed both at a temperature between 6 º C and 8 º C. Lighter and younger reds are served about 12 º C. Finally, dense reds reserve or guard should be opened when they are between 17 º C and 18 º C, although it is common to hear that they should be taken at room temperature.

Halloween With Wine

HalloweenHalloween is a magical night of witches, goblins and mysteries. The night in which all beings in the shadows come out to celebrate their day, and in which anything can happen. In Spain, where celebrating Halloween is becoming a tradition, following the American way, something terrible has happened related to Halloween that can bring this event towards a chaos.

Point 0 of this mystery is the Spanish winery Protos. There are rumors that in these cellars lies a mystery, although nobody knows for sure what, or the exact point. The mystery will only be revealed today, tomorrow and the day after tomorrow, and only to those interested people who gather at the wine cellars gate on sunset.

For an hour and a half, fearless visitors will tour the cellars, trying to clarify the mystery in them, through the bowels of the cellar. At the exit, the survivors will be treated to a tasting for their courage and guts.

But of course, to join the adventure you must be an adult and pay 12 Euros entry. You can get all the information at: enoturismo@bodegasprotos.com or by calling (+34) 659 843 46

Halloween!!You would also prefer a home party. So that, best wine would be  Ánima Negra 2006 (black soul 2006), best wine for the night daemons, but tasting this wine perhaps the shadows will own your bodies…

If you can find Vampire Wines pick up a bottle or two. They promote themselves as “The Taste of Immortality.” Yes, these wines come to you directly from Transylvania. The vitners produce Cabernet Sauvignon, Merlot, Pinot Grigio, Chardonnay, and Pinot Noir. The Pinot Noir features forest fruits and wild strawberry aromas. The color is bright and clear, but the taste is more mature. They share the same qualities as the Count, a man who doesn’t look his age, but with many secrets to share.

Which one will you choose to provide with? If you keep yourselves safe till that moment, of course…good night…MWAHAHAHAHAHA…!

How to taste wine without being a wine taster

Wine EnthusiastAll those who enjoy wine and feel a weakness for exquisite flavors are unconsciously wine testers, the senses used to try the wine are: sight, smell and taste, and these senses are not exclusive of a taster or a sommelier. Although, to be an expert wine taster takes many years of experience and knowledge that comes only with education, but to have a basic knowledge of wine tasting can be reached with interest and experience in wine consumption.

As I said earlier, the basics of wine tasting is a good use of the 3 senses (sight, smell and taste). Starting there, we can achieve a successful wine tasting.

Always hold the glass by the stem and put it to eye level, so we can see the color, brightness and cleanliness of the wine. By moving the glass you can see “the tears” or “legs” liquid drops of the accumulated liquid will flow back down into the wine, forming arcs or arches and leaving streaks, often considered a indicator of alcoholic strength.

 

The smell also plays a key role in the tasting, the nose slightly entering in to the cup so we can perceive the aromas called primary, secondary and tertiary respectively, slightly shaking the cup to extend these aromas.

And perhaps the most fundamental point of tasting wine is the wine tasting, a sip, moving the wine throughout our mouth without letting any air in. The flavor and body is one of the most important feelings at trying wines.
Describing wine tasting may sound so easy, but without proper instructions it would be useless and following these steps before appointed and experience is very important, time can be our ally so when you drink wine consider these details try them with wines of similar characteristics, it helps to have points of comparison between one wine and another.

It also helps to get information on the subject by various ways, as well as knowing the basic characteristics of wine testing; this will give us a starting point for wine tasting. To do so as an amateur and for self-satisfaction can be a good start at the fascinating world of wine. Would you join in?