Tag: buy wine

Is it better to serve wine at night?


Serve wine at the best conditions can now depend on new factors. Such as light and sound, according to Oxford scientists. In the coming months the University of Oxford and Campo Viejo winery will test the impact of light and sound on the taste of wine.

For this experiment, at the Southbank Festival in London, thousands of people will be invited to enter the lab colors of Professor Charles Spence of Experimental Psychology, University of Oxford. In this lab, they will be invited to drink in different glasses, some completely black, others exposed to light and sound. Campo Viejo Color Lab opens the Southbank in London on May 2 and runs through May 5.

Spence believes that the findings could influence the labeling of wines in the future. “Drink while listening to classical music” or “better served in the evening”

Spence, for The Telegraph:

“We ‘ve all been in this situation where you bring a bottle of wine back from vacation . You are eager to open it with friends. Yet it does not have quite the same taste as you remembered.”

“Of course, wine is always the same. The only thing that has changed is the environment. So if you want to enjoy your holiday wine, you must recreate as much as possible the initial environment. You may will have to wait for a sunny afternoon or a warm summer night. Change the music that recreates the atmosphere. Everything will help you get the flavor you remember.»

In a previous study from the University of Oxford, where experienced tasters tasted champagne in black glasses, they struggled to make the difference between sparkling wine and a cheap bottle of expensive champagne.

The results of this new study, commissioned by Campo Viejo, will be published by Professor Spence. But he can already say that the findings could lead to the end of the traditional sommelier: “I think the results of our study extend to restaurants and bars. They will reconsider the color of tablecloths, glassware, cutlery and even the color of the pictures on the walls. “

Today, we recommend two Campo Viejo to be tastes in the dark 😉

 TAGS:Campo Viejo TempranilloCampo Viejo Tempranillo

Campo Viejo Tempranillo



 TAGS:Campo Viejo Crianza 2009Campo Viejo Crianza 2009

Campo Viejo Crianza 2009

Give me water and I will give you wine


Philip James invented a gadget that turns water into wine in just 3 days. This is his story:

This idea came to him after a motorcycle accident while he was recovering…

One evening, during a meal with his friend and former vice president Lot18 Kevin Boyer, friends were discussing the difficulty of transforming water into wine, as the miracle of Jesus. The next morning, they decided they did not have the technology to do this miracle, and Philip James spent the next years perfecting the design of his invention.

Thanks to his friends of Silicon Valley, James Boyer has studied the possibility of accelerating the process of making wine. Using a small amount of heat and a computer-controlled environment.

He examined the exact chemical composition of some of the best rated wines and found that it is possible to reproduce the flavors present in some wines, just as the perfume industry can do.

The machine works by converting the concentrated grape and wine yeast. Through a mobile application … The device is a fermentation chamber formed by a series of electrical sensors, heaters and pumps. This enables to start fermentation in a controlled environment.

To measure the level of sugar in the wine during the fermentation process: Philip James uses a digital refractometer. The cost of manufacturing a wine bottle is $ 2 and lasts two weeks.

Can you imagine a red wine from Rioja produced by this technique? Or are you more ?white Rias Baixas “? Until this invention became popular, we recommend two “real” wines:

 TAGS:Icono Cabernet Sauvignon 2006Icono Cabernet Sauvignon 2006

Icono Cabernet Sauvignon 2006



 TAGS:Bialla Cabernet Sauvignon 2006Bialla Cabernet Sauvignon 2006

Bialla Cabernet Sauvignon 2006

10 countries with the highest wine consumption per capita


By making a list of the 10 countries with the highest wine consumption per capita everyone expected to find big wine producing countries like Italy and Franc on the top the list. But data from the Wine Institute of California also reserve some surprises.

In the U.S. the popularity of sparkling wine Prosecco has a comic consequence: Americans consume more Italian wine that Italians themselves. Some of the greatest wine producing countries in the world are not the biggest consumers per capita.

10. Saint Pierre et Miquelon

The French islands of Saint Pierre et Miquelon is located in the western North Atlantic Ocean near Canada. Despite a population of only 5,000 inhabitants, residents consume 35 liters of wine per capita per year.

9. Italy

Home to some of the world’s oldest wine regions, Italian produce between 45 to 50 million hectoliters of wine per year.

8. Switzerland

With approximately 15 000 hectares of vine varieties grown (half red and half white). Very little wine produced in this region is exported, and consumption is mostly national.

7. Portugal

Known for the famous white Vinho Verde, Portugal is located at the 7th position of the biggest wine drinkers in the world.

6. Slovenia

Wine of Slovenia entered the history before the Roman Empire, with 28 000 wineries that produce between 80 and 90 million hectoliters of wine each year.

5. France

One of the largest wine producers in the world, his love for wine can be measured in this ranking.

4 Norfolk Island – Pacific Ocean

It is a small island in the Pacific Ocean between Australia, New Zealand and New Caledonia. It was colonized by Britain in 1788. Despite a population of just over 2000 inhabitants, this small island is the fourth on the rankings.

3. Luxembourg

The love of wine in Luxembourg dates back to Roman times. The industry is dominated by a number of cooperative wineries in Greiveldange , Grevenmacher, Remerschen Wellenstein and Stadtbredimus.

2. Andorra

Andorra is a landlocked microstate in the mountains of the eastern Pyrenees. It cultivates the love of wine. Each of its 85,000 inhabitants consumes 50 liters of wine per year.

1. Vatican City

With the lowest population and the highest rate of consumption of wine in the world, the State of the Vatican City in Italy has an average of 62 liters of wine consumed per year per capita.

And since we know the biggest consumers, interested in knowing the most sold wines? Here they are:

 TAGS:Cresta Rosa PremiumCresta Rosa Premium

Cresta Rosa Premium



 TAGS:Buitenverwachting Buiten Blanc 2013Buitenverwachting Buiten Blanc 2013

Buitenverwachting Buiten Blanc 2013

How to quickly cool your beer


At certain times of year, like summer, some drinks heat up quickly, losing its freshness and flavor. This is the case of beer, which warm or hot, it doesn?t taste the same and isn?t as good on the palate. The beer should be drunk chilly to take away the heat. To cool it quickly, we have some options.

We can put the beer in a large bowl filled with water and ice. It is perfect when we are away from home, as we have on hand a large bowl and ice.

If we want the beer to be fresh instantly, then we can use the same bowl, water, ice and salt. Strangely, with salt, ice and cold water cools beers more quickly. At the same time, we can put the bowl in the freezer. It is recommended to put the beer bottles in a bag so you do not have some salt taste when you drink it.

If you come home with warm beer, you can always put it in the freezer. Now freezers are at high temperatures and in a few minutes the beer Is ready. Not as effective as the previous case, but while we wait we can always prepare something to eat.

If you are in the mountains and close to a river, you can use the following trick. We can always leave our beer cans or bottles into the river, anchored with stones or some support to prevent escape. The river water is usually colder, so we’ll have our fresh beers as we need.
We can also make use of the method of paper or newspaper, it is very simple to perform. Just break a paper or newspaper strips, wash it or soak it in water for a moment and paste or wrap directly on the bottle or can of beer.

What are your favorite beers? We recommend:

 TAGS:Waterloo Double Dark 8Waterloo Double Dark 8

Waterloo Double Dark 8





Wines for a barbecue

 TAGS:Summer and barbecue. It is the perfect tandem, the master combination, the proposal that never fails. It was already about time to go out to eat and enjoy a good barbecue. Our chefs skills embers armed with a good piece of beef, or pork, or chicken … and they will only be improved if we know how to buy wine.

It can also happen that we are not the barbecue chief, but only simple voyeurs and tasters, in which case we cannot fail to attend the event with a generous contribution, good wine, one of those who make history. There is no better occasion.

If the barbecue is going to be meat I’d go for a Somontano like the Absum Varietals 2008, which I like much more than the Crianza; a VdlT Extremadura: Habla Nº 7 2007, of course, because it?s simply spectacular, or one from Castile, the Marqués de Griñón Petit Verdot or the Caliza, both from Dominio de Valdepusa.

With any of these wines the success at the barbecue is assured, word of honor. 
If you prefer a classic, then you can choose a Ribera del Duero as Alión or Arzuaga. Protos and Pago de los Capellanes are also exquisite options. Or you can choose some of these fantastic Riojas, which would improve the whole result: Marqués de Riscal, Viña Ardanza, Viña Tondonia, Ramón Bilbao, Muga or Lagunilla Reserva 2005.

We cannot forget that the ultimate country of meat is Argentina, and that?s why to uncork a bottle of Humberto Canale Malbec, Alta Vista Cabernet Sauvignon or Artesano de Argento would be a great idea.

Napa Valley in the United States will for sure not disappoint us if choosing one of its wines. I’d go for some Zinfandel, like Ravenswood, or a Malbec, like Black Mountain Vineyard, a classically American flavor to give a different touch to your BBQ.

My last suggestion would be around some of the fantastic South African wines which I list next: The Chocolate Block, Saxenburg Private Collection or Saronsberg Seismic 2004. Of the three I would choose the first one if you are looking for a truly captivating experience. The only risk is that once you taste it, a bottle will not be enough.

Finally, if the barbecue is going to be fish, although this does not happen so often, I would come up with a French Sauvignon Blanc as Château La Louvière Blanc, because you do not need to go over forty euros wines, or any Chablis, because so far I have liked all the ones I have tried.

A Gewürztraminer or Riesling from Germany would also be an asset to accompany almost any fish or seafood on the barbecue.

From Spain I would choose a fresh Albariño with an elegant presence such as Mar de Frades, Santiago Ruiz, Martin Códax or Terras Gauda. Or a Verdejo, a classic, like the Protos Verdejo, the Belondrade y Lurton or El Transistor.

Any other wines? Of course! Here you are 2:

 TAGS:Sangue Di Giuda 2008Sangue Di Giuda 2008

Sangue Di Giuda 2008, a great italian wine, fruity and smoothy



 TAGS:Casa Castillo Monastrell 2010Casa Castillo Monastrell 2010

Casa Castillo Monastrell 2010, delicious!

How to choose a good wine

Elegir vinoImportant things to know when choosing a wine are: first of all considering that ?more expensive? doesn?t always mean ?the best? and that the price of each bottle may refer to the winemaking process and is not a quality indicator.A bottle of wine is priced depending on several relevant factors such as:

  • The greater or lesser degree of care for grapes in the vineyard
  • Whether the wine has been aged or not in the bottle
  • How long the wine was stored in the warehouse
  • Costs of materials, such as labels, corks, technology, bottles, etc.

Ultimately, a younger wine is different but not worse than a reserve one.

When it comes to wine aromas and flavours, there are no special recipes: as wine tasting is a sensorial experience, it is a very subjective matter. However we can say that white wine should have a strong acidity, watering down in your mouth at least 3 times after taking the first sip, and should also have a fruity taste and refresh the palate. About red wines , a high acidity level is not required, with the exception of Italian wines, which are well-known for this peculiarity. Moreover these bottles should not have a strong astringency level that leaves the mouth completely dry as this would indicate that the wine, in the case of reserve, is not yet ready for drinking; this feature blunts after the wine spends some years in the bottle for aging. In any case, wines should not have a moldy or rancid aroma, except in case they were produced to be drunk young.

In the case of a great wine, we?ll find that the glass reflects at least one aspect of each processing stage, an herbaceous touch by the vineyard, a fruit-like taste by the grape, a floral bouquet by the fermentation, and a vanillin or tobacco aroma which is typical of wood. However, beyond the recipe, its purpose must always be to delight those who taste it, so that they can?t resist to drink it again and again in future times.

Another unclear question is about wine serving temperature; although it depends on your personal taste, experts recommend chilling light-bodied white wines like Sauvignon Blanc and Pinot Grigio to 10ºC and full-bodied and wood aged wines like Chardonnay or Viognier, to around 12ºC. Dessert wines and sparkling wines can be served at a temperature between 6ºC and 8ºC. Red wines serving temperature is about 12ºC for light-bodied and young wines and between 17ºC and 18ºC for full-bodied and reserve wines, although the common belief is that they must be drunk at room temperature.

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.