Tag: rosé wine

4 Myths about Rosé Wine

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Rosé wine is a type of wine with a long tradition in many parts of the world, like France, where it is very well appreciated. In fact, historians agree that it was rosé wine which we began to consume for its peculiar and striking color. There are many rosé wines of very good quality everywhere and you can enjoy just as a good red, with a special pairing and among friends and family. The truth is that there are many myths about this wine today and these will be disclosed and explained.

1. Rosé wine it’s a blend

Contrary to what it is still believed in some places, rosé wine is by no means a mixture of red and white. In fact, such mixtures are banned in some countries because it would detract from quality and property of being a wine. What it makes them to have this sublime color is the kind of maceration they go through, which is very short compared with other types of wine.

2. It is not a real wine

Another big myth that orbit rosé wine is about its quality. A rosé wine can have the same or higher quality than any other wine. They contain the most delicate grapes, more delicate than the ones used in any red, this is because rosé has fewer antioxidants, which help to protect wines from reactions and other contaminants.

3. The rosé wine is for women

We are in 2016, XXI century: who would think that something is specifically for a genre? We must open our minds more on the food side, and try everything. No wine is for women or men nor there are wines for connoisseurs and beginners. If you like a particular wine, enjoy it as you like.

4. They can’t be paired

Totally wrong. Rosé wine can be paired with tapas if you like, although you may preferably choose those that do not contain meat. Also, it is delicious with paella, or any meal based on rice, like Asian food, it can be very well enjoyed and paired with rosé.

Summarizing, and taking in account all the above aspects, rosé wine DEFINITELY is a wine and a very good one, which has great references both in Spain and elsewhere in the world. Discover and enjoy them!

 TAGS:Enate Rosado 2015Enate Rosado 2015

Enate Rosado 2015

 

 

 TAGS:Miraval Rosé 2015Miraval Rosé 2015

Miraval Rosé 2015

 

 

Wine and Salad: The healthy couple!

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On hot days, the best choice for your meals is a salad, and there’s a thousand ways to prepare them. Also, if you pair it with a good wine, the moment will become delightful and sophisticated. So today we will show you some salads and some of the wines that would go well to accompany them. Appetizing, right?

1. Summer rice salad

Ingredients:

  • 200 grams of basmati rice
  • 6 black olives
  • 12 capers
  • 2 boiled eggs
  • 1 can of tuna
  • 2 slices of canned pineapple
  • 4 cherry tomatoes
  • 16 raisins
  • 6 prawns
  • Salt

For the dressing:

  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of mustard
  • 1 tablespoon of cream

Preparation:

  1. Cook the rice. Cool it under running water and drain.
  2. Cook the eggs. Leave to soak the raisins to rehydrate.
  3. Cut the remaining ingredients into small pieces. Mix all ingredients in the bowl and finish assembling the salad with tuna chunks spread over the surface.

For this recipe, we recommend a young and slightly needle point red wine, like the Baigorri, a wine ideal to drink along with a complex salad like this.

2. Beans salad with french fries

Ingredients:

For the vinaigrette:

  • 20 milliliters of apple cider vinegar
  • 60 milliliters of extra virgin olive oil
  • 1 teaspoon of Dijon mustard
  • 1 garlic clove
  • Black pepper
  • Salt

For the salad:

  • 100 grams of French green beans
  • 1/2 teaspoon baking soda
  • 50 grams of tuna in olive oil
  • 100g of potatoes (boiled)
  • 50 grams of cherry tomatoes
  • 30 grams of pitted black olives
  • 4 or 5 anchovies
  • 1 egg

Preparation:

  1. We put all vinaigrette ingredients in a bowl. Whisk to emulsify with a pair of metal rods.
  2. Wash the green beans and remove the ends. Boil water in a pan and add the baking soda.  Leave the green beans in the boiled water for 5 minutes.
  3. Remove the beans from water and place them in a bowl with ice water. Let it cool, drain and dry.
  4. Drain and chop the tuna with your hands. Cut the potatoes into small pieces, cut the cherry tomatoes and olives in half and cut the anchovies into small pieces. Mix all ingredients.
  5. Peel the boiled egg, cut into quarters and set aside. Spread the salad with the vinaigrette and garnish with the egg.

How about a French rose wine for a French themed salad? Now is the best time to enjoy a good pink wine like the Miraval Rosé.

3. Zucchini noodle salad

Ingredients:

  • 4 zucchinis
  • 8 cherry tomatoes
  • 2 slices of ham
  • 80 grams of Parmesan cheese
  • 40 grams of pinions
  • 1 garlic clove
  • 5 tablespoons of olive oil
  • 1 bunch of basil
  • Salt and pepper

Preparation:

  1. Cut the ham into thin strips. Fry the pine nuts in a skillet.
  2. Wash the tomatoes, dry them and cut them into quarters. Wash the basil and dry it well. Reserve a few sprigs for garnish at the end and chop the rest.
  3. Cut the parmesan cheese into thin slabs. Peel the garlic clove and mince it.
  4. Wash the zucchini and cut into thin strips using a peeler, discarding the central part with the seeds.
  5. Heat 3 tablespoons of oil in a large skillet. Add the zucchini and fry it over high heat for 2 minutes. Stir continuously with a wooden spoon.
  6. Stir in garlic and tomatoes, season all with salt and freshly ground pepper. Cook for another minute.
  7. Turn off the heat, sprinkle some chopped basil then add the pine nuts and strips of ham and mix.
  8. Serve the zucchini noodles with tomatoes, the pine nuts and ham. Add parmesan cheese and sprinkle the remaining oil. Garnish with basil and serve.

You will like to pair this delicious salad with white wine. The delicate body of the Enate Chardonnay 234 2015 will work very well for this soft and tasty salad. Enjoy yourself!

8 wine cocktails to celebrate the warm season

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Are you looking for a cocktail based on a really good wine? Today we offer you the following ideas for the upcoming season. We hope you’ll enjoy them all!

  1. Coke: If you love red wine but want to take a different drink to escape the routine, try adding an equal portion of coke. This cocktail is called Kalimotxo. Complete the preparation with some ice and a few drops of lemon juice.
  2. Sparkling water: Mixing 1 part of sparkling water and 2 parts of chilled wine you’ll get an ideal cocktail to fresh up your evening. Complete with a slice of lemon and ice.
  3. Fruit and brandy: Another way to give it a twist is to mix 4 cups of wine with 1 or 2 cups of chopped fruit into small cubes, 2 tablespoons of brandy, 2 tablespoons of syrup and some soda.
  4. Pineapple slices: Whether white, rosé, sparkling or red, adding a few slices of pineapple to the edges of the glasses always adds sweetness to your drink give it an attractive presentation.
  5. Cantaloupe: Add some cantaloupe cut into small cubes to any white or rose wine, garnish your glass with a slice of lemon and sprinkle some fresh mint before serving.
  6. Lemonade: To transform a boring white wine into a delicious cocktail, mix equal parts of lemonade with white wine. Finish with some crushed ice and sparkling water.
  7. Nectar:That’s how you improvise a Bellini: Add a splash of fruit nectar to your wine. If you are out of champagne or sparkling wine, just add sparkling water.
  8. Granita: And for a quick and easy liquor dessert while serving it as a cocktail in the hot afternoons, mix 1 cup of wine and 2 tablespoons syrup. Right out of the refrigerator you will have a very tasteful beverage.

 TAGS:Pétalos del Bierzo 2014Pétalos del Bierzo 2014

Pétalos del Bierzo 2014: a red wine Bierzo based on Alicante Bouchet and Mencía of 2014 and with an alcohol proof of 14º.

 

 

 TAGS:Remelluri Reserva 2007Remelluri Reserva 2007

Remelluri Reserva 2007: a red wine Rioja based on Tempranillo and Graciano of 2007 and has a volume of alcohol of 13.5º

 

 

Great tips to pair your desserts like a pro

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Combining your desserts with wine is one of the best options to highlight flavours and live the best sensual experience possible. Take note of these tips and spoil your guests with the most delicious combinations of dessert and wine to your guests at home or get the best out of your next restaurant visit.

  • Cakes: Sweet wines like Sauternes (Bordeaux) make for a great companion for desserts based on fruits and nuts. In other cases, like cakes and such made of creams you’d rather prefer a semi-dry rosé or sparkling.
  • Chocolate desserts: Cakes and other desserts made of chocolate can be accompanied by sweet white, fortified, and natural sweet wines. Also, many choose to go for the risk-free option to avoid any mistake: the Port.
  • Spirits and liqueurs to make desserts: spirits are used for the manufacture of Biscuits or to make reductions. On other occasions, we use those drinks to make ice cream. Examples include brandy like the Poire Williams for pears, Maraschino for cherries and the Grand Marnier for oranges. For chocolate-based desserts, cognacs and brandies are your best choice. In these cases, we recommend pairing the dessert with the same liquor which the dessert has been prepared with.

Candied or dried fruits such as figs, raisins, dates and apricots go very well with Pedro Ximenez wines and aged Muscat.

Nuts such as chestnuts, walnuts, almonds, hazelnuts, pine nuts and peanuts could be combined with fortified wines with a strong and persistent flavour.

Red and black fruits such as cherries, raspberries and strawberries get along very well with young red wines showing more vivid and violet colours.

Citrus fruits may be accompanied by sweet wines with high citrus notes, as aged Muscat.

And remember: For the right pairing, it’s important to consider the balance between fruit flavours and aromas of wines, as well as the fruit’s colour and the wine’s colour which should be similar.

 TAGS:Pedro Ximenez Reserva de Familia 50clPedro Ximenez Reserva de Familia 50cl

Pedro Ximenez Reserva de Familia 50cl: a sweet wine with Málaga DO of the best of Pedro Ximénez-grapes and 17.00º of alcohol. Pedro Ximenez Reserva de Familia 50cl can be matched with desserts.

 

 TAGS:Moscatel Naranja 50clMoscatel Naranja 50cl

Moscatel Naranja 50cl: a fortified wine from Málaga DO vinified with  Muscat of Alexandria and Moscatel and has an alcohol content of 15º.

 

 

How to choose the right wine glass

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Just like there are dozens of different types of wine, each suitable for a particular time or event, the glasses in which they are served must also offer a wide degree of variety since the shape influences the taste of wine. A fact that we have to take into account when enjoying a drink.

Generally speaking, all the experts agree that the wine glasses should be made of crystal or transparent glass, without decorations and colours and, if possible, they must be made with materials of the highest quality possible. The disadvantage is that price of the finest crystal glasses can be quite high, considering the fact they can be very fragile as well. As for the shape, the goal is to enjoy the wine’s taste and aroma in the best possible conditions.

Wine glasses

  • Glasses for red wine: red wines are usually served in tall cups with a big and rounded chalice with a large aperture (“mouth”) that enables the wine to breathe. Through the contact with the open air, we can appreciate its aromas. Among the glasses of red wine, there are also more specific varieties. For instance, a Bordeaux glass is tall with a smaller chalice, designed for the wine to reach the back of the mouth easily and maximise the flavour. Burgundy glasses are slightly shorter with a wider chalice to better appreciate the qualities of wines like Pinot Noir.
  • Glasses for white wine: these glasses are usually narrower, allowing the wine to keep a cooler temperature and offering its aromas to us.
  • Glasses for rosé wine: although a white wine glass can also be used for rosé, there are specific designs for them. Ideally, the best thing is to drink it in a short chalice and a slightly flared base.
  • Glasses for sweet wine: they are smaller than the previous glasses and there’s a vast variety of shapes that will depend on the kind of wine you are drinking.

Glasses for champagne and sparkling wine

You can find plenty of different shapes on the market. But it’s recommended that the cups for sparkling wine are transparent and made of thin and fine glass without decorations or colours. This way, we can better appreciate the overall look of cava or champagne, the quality of their bubbles, transparency and colour tones. The aim is to achieve a glass that allows the bubbles to float naturally, to keep its temperature as long as possible and to promote the wine’s appreciation of aromas and flavours.

As for glasses of champagne or sparkling wines, there are basically four types:

  • Pompadour: it has a wide mouth and its chalice is short in height. This glass is not recommended to taste sparkling wines since the gas escapes very quickly and its shape promotes the heating of the wine.
  • Flute: this glass is tall and narrow, useful to keep bubbles and temperature on its ideal levels, but bad to appreciate its aromas.
  • Trumpet: a very popular type of glass which allows us to appreciate the aroma, but because of its overly narrow base it may not be ideal for proper release of bubbles.
  • Tulip: probably the best choice because of its wide and flared shape of the base that allows a proper release of bubbles and at the same time a great appreciation of the aroma and taste, keeping its temperature.
  • Normal wine glass: experts recommend using wine glasses to taste the most exceptional sparkling wines as they are specifically designed to encourage the tasting.

 TAGS:Pack 2 Riedel Wine GlassesPack 2 Riedel Wine Glasses

Pack 2 Riedel Wine Glasses

 

 

 TAGS:Syrah Riedel GlassSyrah Riedel Glass

Syrah Riedel Glass

 

 

11 false myths about wine

 TAGS:undefinedWine can sometimes be related to ideas that seem very far from reality. But if you are a true wine lover or simply want to learn more about wine, you’ll certainly find this interesting. 

1. The older the better

Many people believe that the more time wine is kept in the barrel for aging, the better it gets. The describing terms, “young”, “barrel aged” and “reserve”, do not indicate the quality of the wine but its age. It is true that some types of wine need longer time to mature and, for this reason, they have higher production costs than other with less maturing time, like the “reserve” wines. Hence, they are more expensive, but not necessarily better.

Most of the wines produced today are meant to be consumed within 3 years. As to the “maturity” of a wine, there are many myths. There are many “reserve” wines that are of lower quality.

2. Red wine with meat, white wine with fish

This is another phrase that many have taken as the standard but it’s not necessarily true. Although red wine goes better with stronger dishes and white wine with soft dishes, this rule is subject to the type of wine and plate to serve. The real secret of a good combination is that wine enhances the flavor of the food and the other way round.

3. Rosé wine is for women

Rosé wine always had a reputation as an easy-to-drink-wine and to be of lower quality than red or white, chosen by people that are not too keen on wine and women. But this belief, in addition to being sexist, is meaningless. There are high-quality rosé wines which, moreover, are an ideal accompaniment to vegetables, pasta, rice or omelets.

4. I only drink Rioja and Ribera to make sure 

No one disputes that the origins of Rioja and Ribera del Duero are Spain’s most famous appellations and have various premium wineries. But because of this reason, many of their wines have a premium quality without any justification.

It is also true that there are appellations with an excellent quality offering good wines at a lower price. Some Spanish examples include Toro, Bierzo, Rias Baixas, Somontano, Penedes, Terra Alta, Jumilla, and Alicante.

5. Spanish cava or champagne are for desserts

Another myth asserted without substance. Although it is common to enjoy champagne or cava together with the dessert, this is the worst thing you can do with a Brut or a Dry cava as it spoils the sweet combination. For dessert or after dinner, it is best to choose a sweet or semi-dry cava which is fresher and smoother.

Similar to wines, there are also different kinds of Spanish cavas depending on their maturing time (Young, Reserva, and Gran Reserva) and the type of grapes used in the assemblage (cava can only be made of 9 varieties). In addition, they are distinguished by the amount of contained sugar. There are 6 varieties depending on the sweetness of cava: Brut, Extra Brut, Brut, Extra Dry, Dry, and Sweet. Dry Spanish cavas are suitable to pair with appetizers, seafood, and fish while a Brut goes perfectly with stews or ham.

6. If the cap is not corked the wine is bad

We have become very used to corks but many wines are kept well with screw caps. This doesn’t only apply to wines of poor quality.

On the one hand, screw caps can be problematic for packing vintage wines with more need for oxygen. But on the other hand, they are perfect for young wines.

7. White wine is served cold, and red tempered

Wine should be served at the temperature indicated by the production warehouse. Wines with long aging are usually served at approximately 18 degrees; White wines are served colder: a young white wine should be served at about 6 or 8 degrees meanwhile the matured ones at about 9 or 12 degrees.

8. Look at the cork to see if it’s gone bad

In many restaurants, the waiter leaves the wine cork on the table so the guest can smell it. And surely, you can smell it, but the smelling of the cork will not tell you anything about the wine you’re about to drink. But you can check if the cork is whole and, therefore, no cork pieces in the wine.

9. White wines give a headache

False, the addition of sulfites to wines for their conservation is something that is studied increasingly, and now you can obtain a better preservation with a smaller amount of added sulfites. Anyway, the sulfur of sulfites is not responsible for headaches.

10. The wine acids are bad

Heartburn is alkaline. If the wine has no acidity, it will not combine with any food.

11. Open the bottle and let the wine breathe

A question often asked in restaurants. But they might as well serve it straight away. To have any effect on the wine, the bottle has to be opened several hours before serving. You will get the same effect and much faster after some minutes in the glass. 

 TAGS:Cune Crianza 2012Cune Crianza 2012

Cune Crianza 2012: a red wine with Rioja DO from Cune (CVNE) cellar based on the best of Garnacha Negra and Garnacha Tinta from 2012 and with an alcoholic strength of 13.5º

 

 

 TAGS:Hacienda López de Haro Tempranillo 2014Hacienda López de Haro Tempranillo 2014

Hacienda López de Haro Tempranillo 2014: a red wine with DO Rioja based on the top of tempranillo from 2014 vintage and has an alcohol content of 13.5º.

 

 

3 beautiful combinations of vegetarian meals and wine for this winter

 TAGS:undefinedToday we present you 3 vegetarian recipes for this winter to give you a treat without having to spend hours in the kitchen. On top, we’ll suggest an organic wine for each meal so you can enjoy even more!

1. Brussels sprout with pistachio dukkah

This may be the ideal entry or garnish to any other recipe you prepare at home. Brussels sprouts with pistachio dukkah is a rather light meal and if you wish you can brown them on top with some cheese and bechamel sauce.

Ingredients (serves 4)

  • 500 grams of Brussels sprouts
  • 4 garlic cloves
  • Extra virgin olive oil
  • Salt

For the pistachio dukkah

  • 2 tablespoons toasted pistachios
  • 1 tablespoon almond flour
  • 1 tablespoon freshly roasted sesame
  • 1 tablespoon freshly ground black pepper
  • 1/2 tablespoon mustard seeds
  • 1/2 tablespoon cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper (optional)
  • 1 pinch of salt

Preparation

  1. Remove the outher leaves of the cabbages and wash the sprouts. Put them in a pot with salted water and cook until soft.
  2. Put mustard seeds, coriander and cumin in a mortar and grind to powder. Add the sesamo seeds, black pepper, almond flour, chili and salt and grind again. To finish the dukkah, add the chopped pistachios.
  3. Peal the garlic cloves and cut them into thin slices. Heat a little olive oil in a skillet and fry the garlic until golden. Add the drained Brussels sprouts and the dukkah. Sauté and remove from the heat.

 TAGS:Ratpenat 2013Ratpenat 2013

Ratpenat 2013 comes from the agreement between Celler Credo and the Museu de Ciències Naturals de Granollers for the defense of the evironment and the living beings that inhabit it.

 

 

 

2. Tomate curry

This recipe is ideal as a starter. It has some strong flavours to wake up your palate.

Ingredients

  • 2 cups dried chickpeas or 400g cooked chickpeas
  • 5 tomatoes or a can of tomatoe pulp
  • 2 potatoes
  • 1 onion
  • 1/2 lemon
  • 1 heaped tablespoon curry
  • 1 ginger to taste
  • Cumin to taste
  • Cilantro to taste
  • Olive oil
  • Salt
  • Courgette
  • Eggplant

Preparation

  1. Cook the (soaked during the night) chickpeas in water for 15 minutes in the pot together with ½ onion, 2 potatoes cut in medium pieces, lemon, 1 garlic clove, a drizzle of olive oil and salt. You can add courgette, eggplant or squash.
  2. Beaten the tomatoes and cook them together with half an onion, 1 garlic clove, a drizzle of olive oil and salt in a pot over low heat for 30 minutes.
  3. Add the tomatoes and the spices to the chickpeas. Stir well, cover the pot and cook for 5 more minutes.

 TAGS:Terra Remota Caminito Rosat 2014Terra Remota Caminito Rosat 2014

Terra Remota Caminito Rosat 2014 is a rosé wine with DO Empordà from the Terra Remota cellar made with garnacha negra and syrah of 2014 and has a volume of alcohol of 14º.

 

 

3. Chestnut cream with mushrooms

Prepare this fine cream of chestnuts with fresh sautéd mushrooms. The preparation is very simple.

Ingredients (serves 4):

  • 200 grams of fresh chestnuts
  • 1 or 2 mushrooms
  • 2 onions
  • 1 cup cream
  • ¾ liter of vegetable broth
  • Water
  • Olive oil
  • Salt
  • Pepper
  • 1 or 2 star anise
  • Vinaigrette

Preparation:

  1. Put water and salt in a pot. Add a couple of star anise. Make a cut in the skin of the chestnuts and put them in the pot. Cover and cook for 15 minutes.
  2. Julienne the onions and poach them in a pot with olive oil. Peal the chestnuts and add them to the onions.
  3. Pour the chestnut broth and the vegetable broth, season and cook for 15 minutes. Add the cream and purée to smooth cream.
  4. Season with pepper and olive oil.
  5. Slice the mushrooms and season them with salt and olive oil. Sauté them in a skillet with salt, pepper and a drizzle of Vinaigrette.
  6. Serve the cream with the mushrooms on top.

 TAGS:Alaya Tierra 2013Alaya Tierra 2013

Alaya Tierra 2013 a red wine from the DO Almansa is made with garnacha tintorera of 2013 and 16º of alcohol.

 

 

*Picture: arsheffield (flickr)

Types of wine glasses

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The same way that there are different types of wines, each suited to a particular moment, there is also a great range of glasses. Each shape is designed to deliver the optimal conditions for consumption, something that we have to consider.

In general, all the experts agree that wine glasses should be made of crystal glass or transparent glass without decorations and colours. Furthermore, they should be made with materials of the highest possible quality. Also, consider the better the quality, the more expensive the glass. In terms of their form, the goal is to enjoy the taste and aroma of the wine under the best conditions.

Red wine glasses

Red wines are usually served in large glasses with a wide and rounded bowl and a large opening enabling the wine to breathe. By offering a large surface in contact with the air you’ll better appreciate its aromas. Among the red wine glasses, there are also more specific varieties, such as the Bordeaux glasses for instance. These are taller and with a smaller bowl, designed for the wine to reach the back of the mouth to maximize the flavour. The Burgundy glasses are slightly lower than latter, with a wider bowl to better appreciate the qualities of wines especially produced from Pinot Noir grapes.

White wine glasses

These glasses are usually narrower. Apart from enabling the release of the aromas of the wine, they also have to maintain a cool temperature.

Rosé glasses

Although a white wine glass can also be valid for a rosé, there are specific designs for them. Ideally, the best thing is a glass with a short bowl and a slightly flared edge.

The glasses for sweet and fortified wines are smaller than the above and there are a variety of shapes depending on the specific wine. Learn the specifics of different sparkling wine glasses in a separated article of Uvinum.

 TAGS:Syrah Riedel GlassSyrah Riedel Glass

Syrah Riedel Glass

 

 

 TAGS:Glass Esprit Casual 4UGlass Esprit Casual 4U

Glass Esprit Casual 4U

 

 

How to alternate different wines at New Year’s Eve dinner

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Very special holidays are coming, where gastronomy will be the star and wine is central axis of friends and family gatherings. You can already choose your wine for Christmas if you want your dinner to be a success; choose quality and variety, and be sure they will thank you for it.

Fish, meat, desserts… at Christmas we eat too much and so varied, that is why we must alternate different wines especially on New Year’s Eve dinner, which is usually longer.

From white to red. It is a traditional way to alternate them and as some tastings are usually carried out. This is usually because of what we eat, since usually we begin, as starters, with snacks, soups and some fish, so white wines are preferred. Sirloin steak, turkey or pork as main courses open a wide field for us to finish the dinner with a powerful red. In this way, the flavours will be more intense at every moment of dinner. Normally, a white and two or three red wines are served to produce more impact on the palate.

From dry to sweet. Everything depends on the menu, but another way is to start with white or dry red wines to switch to sweet wines, such as Muscat, with desserts. The combination of dry with starters and main courses will be much better when paired properly, and the soft and sweet ones (where white grapes are lifted), pair perfectly with nougat and marzipan. Also, in this way, dinner is less indigestible.

By protocol. The first wine is usually uncorked and tasted by the host of the dinner, although he may make honours to some guest to taste it. After opening the bottle, it can be left on the table, although the right to do is leave it on a side table and serve it as the glasses get empty. The first glasses are filled halfway and then to consumer tastes. The protocol marks to serve firstly white and rosé wines at a temperature of 10°, then the reds at room temperature of 20º and finally sherry, sweet wine or sparkling wine at about 8º.

Do you already have the wines for New Year’s Eve dinner? We recommend:

 

 TAGS:Pruno 2014Pruno 2014

Pruno 2014: a red wine with Ribera del Duero DO made with tinta fina of 2014 and with an alcohol content of 13.5º. Pruno 2014 is ideal to combine with barbecue and game. 

 

 

 TAGS:Juan Gil 4 Meses 2014Juan Gil 4 Meses 2014

Juan Gil 4 Meses 2014: a wine red with the Jumilla DO vinified with monastrell from 2014 and presents an alcohol content of 14.5º.

 

 

 TAGS:El Novio Perfecto 2014El Novio Perfecto 2014

El Novio Perfecto 2014  is a white wine with Valencia DO from vintage 2014 and with an alcohol proof of 12º. 

 

 

 TAGS:Recaredo Brut de Brut 2006Recaredo Brut de Brut 2006

Recaredo Brut de Brut 2006:  a sparkling wine from this DO: Cava with the best bunches of 2006 xarel·lo and macabeo and with an alcoholic strength of 11.5º.

 

 

The best cocktails with rosé wine

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Rosé wine is a delicious drink, and you can not only drink it, but also create interesting cocktails with it.

Cocktail with rosé wine

Ingredients

  • 150 millilitres rosé wine
  • 30 millilitres vodka
  • 2 basil leaves
  • 1 slice of lemon
  • Simple syrup.
  • Ice

Elaboration:

  1. Place the basil leaf and the slice of lemon in a glass. Crush both ingredients and add two ice cubes.
  2. Add the rosé wine, vodka and a splash of simple syrup.

Rose wine Margarita

Ingredients:

  • 120 millilitres rosé wine
  • 30 millilitres white tequila
  • 15 millilitres triple sec
  • 1 slice of lemon
  • Simple syrup
  • Salt

Elaboration:

  1. Moisten the edge of the glass with the slice of lemon and then pass it by the salt to frost the glass and decorate.
  2. Add ice, lemon juice, rosé wine, triple sec and tequila.
  3. Stir the ingredients and add a touch of simple syrup.

Rosé cocktail

Ingredients:

  • 2 strawberries
  • 90 millilitres rosé wine
  • 30 millilitres vodka
  • 30 millilitres grapefruit juice
  • Simple syrup
  • Ice

Elaboration:

  1. Place in a glass strawberries and crush them. Fill the glass with ice and pour the rosé wine, vodka and grapefruit juice.
  2. Remove the content and add a touch of simple syrup.

Rosé wine and peach cocktail

Ingredients:

  • 3/4 kilogram ripe peaches
  • 1 litre rosé wine
  • Juice of 2 oranges
  • The zest of 1 orange
  • The zest of 1 lemon
  • 2 cups soda (500 cc)
  • Crushed ice

Elaboration:

  1. Place the wine in a bowl. Peel the peaches and cut them into pieces.
  2. Add the peaches to the wine with orange juice, orange zest and lemon zest.
  3. Macerate the preparation for a couple hours.
  4. Serve with some chilled soda and crushed ice. Decorate the glass with a slice of lemon or orange peel.

 TAGS:Miraval Rosé 2014Miraval Rosé 2014

Miraval Rosé 2014: a rosé wine with this DO: Côtes De Provence is made with cinsault and syrah of 2014 and 13º of alcohol content.

 

 

 TAGS:Minuty Prestige Rosé 2014Minuty Prestige Rosé 2014

Minuty Prestige Rosé 2014, a wine rosé with the Côtes De Provence DO with trebbiano and tibouren of 2014 and 13º of alcohol content.

 

*Image: Uvinum y esimpraim