Tag: rosé wine

Which wines are best to pair with paella?


Paella is that great signature dish from Spain, which usually has its origin in Valencia, although it is consumed in several Spanish regions. Made with rice, broth, fish, meat or vegetables, there are a lot of types of paellas, all of them delicious. If you have questions about what kind of wine goes best with paella, we give some recommendations.

Seafood and fish paella goes perfect with a white or rosé wine. For example, some wines from Ribera del Duero and DO Galicia, which often pair well with fish dishes. Whites from Alicante, Valencia and Penedès are also recommended. They must be very fruity and fresh wines, being a dish that is preferably consumed in summer.

White wines with aromas of flowers and fruits also pair well, while introducing aromatic and citrus notes. The ones from chardonnay variety are also highly recommended. Pedro Ximenez wines have delicate and sweet flavours. In this case, sparkling wines can also be at the table when we eat paella. While white, rosé and sparkling wines, also pair well with paellas with vegetables and legumes.

For seafood paella, one of the most widespread, Rueda, Verdejo and, of course, the Galician Albariños are also recommended.

Paella can be elaborated with meat, such as chicken, beef, rabbit or duck, mixed with some vegetables such as artichokes or peppers. In this case, rosé wines will pair exceptionally, and also young and rather soft reds. Merlot and Monastrell reds, showing hints of red fruits and spices, intensify the flavour of the rice. Other wines that are recommended for this kind of paella are the “crianzas”.

 TAGS:Mar de Frades 2013Mar de Frades 2013

Mar de Frades 2013: a white wine with Rias Baixas DO from Mar de Frades cellar made with albariño of 2013 and with an alcoholic strength of 12.5º.



 TAGS:Minuty Prestige Rosé 2014Minuty Prestige Rosé 2014

Minuty Prestige Rosé 2014, a rosé wine from Côtes De Provence DO of Château Minuty cellar based on the top of tibouren and syrah from 2014 vintage and with an alcoholic strength of 13º.



 TAGS:Enate 2009Enate 2009

Enate 2009 is a Somontano from the Enate cellar with the best bunches of 2009 merlot and has a volume of alcohol of 14º.


Daily consumption of beer prevents kidney stones


From time to time, studies reveal the benefits of a particular food or drink in reference to certain health problems, or related to the prevention of all kinds of diseases. Some of them are already too well known, as the beneficial effects, for example, of wine. Consumed in moderation and with a balanced diet, it helps prevent cardiovascular disease and also contains an appreciable amount of antioxidants, key controlling many related health problems, especially with aging.

In this case, the beer is aprotagonist too. In the same way, this ancient drink, with origins lost in the mists of time, is gaining popularity and, in time, more and more things about its properties have been discovered : its benefits and, of course, its wide variety of elaborations, which allow marry it with many meals. As for wine, nowadays projects put to light scientific evidence that shows that responsible consumption can be directly related to different health problem solutions.

Recently, the Clinical Journal of the American Society of Nephrology published a study analyzing the effects of certain drinks in the possibility of developing kidney stones, the famous and very painful ?stones ?in the kidney.

Thus, the study shows that sugary drinks favor the occurrence of these problems, which can be severe, while beer, however, reduced by up to 41 % chance of developing the disease.

The study analyzed data from over 190,000 people, mostly middle-aged who had no history of kidney stones. For eight years, 4,462 of these subjects had stones, being fans of sugary drinks. Specifically, those who had drank one or more sugary drinks a day during the time of the study, were to have a 23 % higher risk than those who drank it once a week.

As for the beer, the highest risk reduction, cited above, was achieved with a beer a day, while wine also presents a risk reduction of 33%, as for the white wine, and 31% in reference to the red wine. Coffee reduces the risk by 26 %, orange juice, 12% and tea by 11%.

Would you like to consume beer? Well with the 2 we recommend today, you will have a great time. Enjoy in moderation:

 TAGS:Damm Inedit 75clDamm Inedit 75cl

Damm Inedit 75cl



 TAGS:Heineken CanHeineken Can

Heineken Can

How are the wines of Sardinia

 TAGS:In Italy, the cuisine is really one of its greatest assets. And if it’s on an island, even better. This is the case of Sardinia, which offers really tasty food and, of course, wines.

The introduction of wine in Sardinia goes back many centuries ago and that is why it currently provides a wide range of wines, from reds to sparkling passing by whites. We must talk about the DO Alghero, that offers powerful wines, many of them enshrined in the Sella & Mosca winery, one of the most popular features transparent white, fine and pure Torbato grapes, ideal pink for summer as well as red with Cabernet Sauvignon grapes and vernaccia di Oristano. As we see, a variety we can admire.

Among the best-known wines, we want to speak about the cannonau, which is produced in the eastern part of the island. He has DO and fills the mouth with a dry and powerful flavor, a ?must try? if we are on the island.

In the South, we recommend the Medio Campidano wines, with the Nuragus native varieties, and the Sardinian Monica.

Strangely, we can also find the Malvasia, a unique wine that we see in different Spanish regions. It also has the OD and is naturally sweet and dry. As elsewhere, are also perfect for desserts at the end of a great meal.

Next to Cannonau, Carignano is another of the popular wines of Sardinia. Basically made ??in the Sulcis area, it is known for its strong ruby color, very warm and full-bodied, usually taken with pastas, meats and sausages.

Other proposals of high quality wines on the island are the Mandrolisai, Moscato di Sorso and Sennori, or Vernaccia di Oristano, which also include designation of origin, and represent some of the most popular wines in Sardinia.

Do you want to buy a wine of Sardinia? Today we recommend:

 TAGS:Mesa Buio Buio 2010Mesa Buio Buio 2010

Mesa Buio Buio 2010



 TAGS:Sella & Mosca Monteoro Vermentino Di Gallura Docg 2011Sella & Mosca Monteoro Vermentino Di Gallura Docg 2011

Sella & Mosca Monteoro Vermentino Di Gallura Docg 2011

To drink more and spend less

 TAGS:In 2012 Spanish households increased their wine consumption and reduced the spending on these purchases. They tend to choose cheaper wines and increased their consumption by 0.2% over the previous year.

We’ve seen cheap wine options that have emerged successfully in Spanish market thanks to the new behavior of consumers, looking for new options in order to serve wine at their tables and enjoy a good family meal.

Spending on wine purchases fell 2.6%, representing 2.36 Euros per liter. This is a reflection of the fall of prices for wines with denomination of origin and sparkling ones. In addition, there was an increase in the consumption of wines without designation of origin at affordable prices in the Spanish market.

Wine consumption in Spain increased to reach 435, 3 million liters in 2012, this is a considerable amount and a good part of this consumption comes from Catalonia. This Autonomous Community consumes more wine and spends more money on food.

Today we recommend the most popular and economical wines with denomination of origin in Uvinum:

 TAGS:Txomin Etxaniz Txakoli 2011Txomin Etxaniz Txakoli 2011

Txomin Etxaniz Txakoli 2011



 TAGS:Gran Feudo Chivite Reserva 2006Gran Feudo Chivite Reserva 2006

Gran Feudo Chivite Reserva 2006

Elaboration of rosé wines


Previously we talked about the origin of rosé wine and how it has evolved in terms of production and consumption so far, even explained the difference between a claret and a rosé. This time we will show, in summary, the process of elaboration of this type of wine.

Any wine that claims to hold the title of rosé should be slightly acidic, have fruity aromas and a bit of residual sugar, which can be perceived or not when drinking them. However, its creation does not respond to a single recipe but there are at least three different methods for obtaining them.

The so-called gray wine is made the same way that white wine: Once harvested, the grapes are pressed and its juice is fermented. Since the dye compound of the wine (anthocyanins) is in the peel or skin, this wine has almost no color.

A second way would be to follow the steps of the red wine vinification, i.e. the harvested fruit is placed in stainless steel barrels or tanks to macerate for 1 to 3 days, in order to extract color and chemical compounds which become aromas and flavors. Here usually the wine takes shades ranging from pink to salmon and deep orange, also called ?bird’s eye?.

 - Finally there is the method Saignée, resulting from the maceration of the grapes previously broken in a period between 12 and 24 hours, which therefore has a color ranging from strawberry to a light red. In all cases the juice, free of skins and seeds, is fermented by microorganisms called ?yeast?, which consumed the sugar in the liquid and release as residue alcohol and carbon dioxide. Similarly, in this process also remains an unfermented sugar residue providing balance to the natural acidity of the beverage. In some cases this sweetness is easily detectable and highly appreciated.

Gastronomically, for example, these sweetened versions are ideal companions of sugary Moroccan dishes like cous cous royal or spicy recipes from India, while the driest wines go well with Asian dishes like sushi, cooked vegetables and even green salads. In conclusion, the rosé is an ideal drink for a beach weather menu (we recommend consuming it young), and may even join, along with sparkling and white wines, the New Year’s Eve toast.

Rosé wines


After centuries of marginalization, rosé wine made its way to success in the twenty-first century. According to historians, it was the first wine ever made by man, and its character, so revered by the Greeks and Egyptians, always resided in the brightness of its color.

Product of the ignorance of winemaking techniques, at that time the grapes were trodden, pressed, to separate the liquid from the skin and seeds of the fruit, then the liquid was placed into jars, fermented and drank. Since then, the wine in the world was rosé, a curious fact if you think that, nowadays, its production represents only nine percent of the total consumption of this drink.

The French, famous not only for its white and red wines, but also for its rosés, especially those produced in regions such as Provence and Bordeaux, always said that these wines go well with any meal, and thus promote them: ?rosé-qui-va-avec-tout?. While actually not every recipe receive these bottles as its perfect match, they became essential in the summer days. Perhaps this is a result of the freshness offered by drink them, because of their slightly acidic and fruity taste.

It is said that rosés are red wines stripped of their aggressiveness, but with aromas and flavors typical of the grapes with which they have been developed. They result from the vinification of red grapes, but the rosés differ from reds depending on the time the fruit has been in contact with its skin and seeds. In the first case, the bunches are harvested before being macerated in vats or tanks, usually six to twelve days. In the second, instead, the contact time usually don?t exceed three days, and sometimes is just a few hours. This process seeks to remove the tannin content, usually associated with a sensation of astringency in the mouth, and the coloring matter, among other compounds present in the peel of the grape.

The classification of a rosé or claret wine sometimes is confusing, and this is easy to clear as for the claret wine, the fermentation is done along with the skins, in a similar manner to red wines, and with the rosés, the fermentation process is carried out without the participation of these.

There are several methods of elaboration of rosé wines: in general highlight three of them, which we will explain in an upcoming post on the Uvinum?s blog.

Red grapes, a matter of tannins


We keep talking about grapes! On this occasion we mention the most famous and suggestive red grapes…

Cabernet Franc

Renowned for its elegance and floral aroma, Cabernet Franc grape is related with Cabernet Sauvignon and widely grown in Bordeaux. In Uruguay is used to add delicacy to cuts based on Cabernet Sauvignon and Tannat. When elaborated alone, this grape produces a light and soft wine.

Cabernet Sauvignon

This variety is the most widespread in the world and when it reaches its optimal maturation is associated with cassis, while with lack of maturation reveals vegetable notes similar to sweet peppers, and canned or cooked food like black olives. In the typicality of Cabernet Sauvignon the experts find hints of spices such as black or red pepper, and identify its color with the absence of shine, while its colors go from violet shades in youth to red brick over the years.


Raspberry and prunes are the descriptors for the testers used to refer to this fruit. When mature it gives notes of dark chocolate, while the violets are the flowers chosen to name its perfume. This grape is an essential part in the great French mixes and it is fundamental to renowned wines such as Petrus. In young bottles predominate fresh aromas of red fruits, so is included in rosé wines.

Pinot Noir

Said to be the summit of any producer and preferred by any taster. With no resistance to frost, rain and heat, this variety is of complicated maturation. Low color intensity by the low amount of anthocyanins and difficult preservation, result of the low presence of tannins, Pinot Noir provides anyway fruity young wines and robust vintage wines. Its flavors are associated with blackberries and cherries, while its aromas are generally of cut grass, black tea and leather.

Syrah or Shiraz

Fresh raspberries and blackberries, prunes and quince, black pepper, leather and even tar are the descriptors that identify this variety, typical of France, which today finds its highest expression in Australia.


Recognized in Rio de la Plata as a flagship grape, this variety has green leaves of medium size and its fruit is dark purple, almost black. In young wines is associated with raspberries, quince and figs, which results in an intense aroma of leather, with a marked astringency produced by its high percentage of tannins.


The tempranillo grape, also called ?tinta del pais? or ?Tinta Roriz?, is the key in most Spanish wines. It is unusual to find this variety in mono-varietal wines out of Spain because although it produces a colored wine, its acidity is very low and is low in tannins.


Called Cot in France, this black fruit grape is recognized by its dense coloration, almost black. Adopted in Argentina as a flagship red variety, it can become a young wine, an extended aging wine or a rosé, and always reflects aromas similar to cherry or cassis and violet perfume. In the elaboration of red wines it provides also notes of spicy anise or licorice.