Tag: rosé wines

Which wines should be cooled and how?

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All wine lovers know that each variety has an ideal temperature to drink: some must be consumed at room temperature and that, at times, we can spoil the experience of drinking a wine by serving it too cold or too hot.

For example, most young white and rosé wines, sparkling wines and sweet wines, improve if served cold. In contrast, wines with more body lose some of their richness in aromas and flavors if their temperature it’s too low.

Although we know that reds, for example, shouldn’t be served cold, this doesn’t mean that they should be consumed hot, as sometimes what we call “room temperature” is far from the ideal temperature that should be. This inconvenience disappears almost always if we have a cellar with a good temperature of conservation, but not everybody is that lucky and ends up drinking red wine (in summer, for example, or in homes with heating) warmer than it would be advisable.

A good solution is to put them in the fridge for a while, and check the temperature from time to time using a wine bottle thermometer. In the case of red wines, it’s best to keep them in a cool and ventilated place for the time necessary to cool them until reaching at least about 20º C. If it’s not possible, with 10 or 15 minutes in the refrigerator will be enough.

A low temperature can be, on the other hand, a good ally when it comes to masking, to a certain extent, the deficiencies of a mediocre wine, something that we can easily see in many bars and restaurants, which tend to cool above the normal to hide these irregularities.  

 TAGS:Vidigal Porta 6 2015Vidigal Porta 6 2015

Vidigal Porta 6 2015

 

 

 TAGS:La Rioja Alta Gran Reserva 904 2005La Rioja Alta Gran Reserva 904 2005

La Rioja Alta Gran Reserva 904 2005

Time for rosé wines: let’s pair them!

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Fresh, with notes of fruit and flowers and varied colours, rosé wine leaves a good mouthfeel, if we know to pair it correctly. Although it’s not always easy, being between the whites and reds, it goes well with meats and fish, since it has the advantage of being suitable for a variety of foods. Learn more about the pairings for rosé wines.

Dry rosé. For this type of rosé wine, such as those found in French regions of Touraine and Provence, in addition to the tasty Bordeaux, it is best to choose them for starters and single dishes. From a refreshing salad, to pasta or pizza, or with assorted cheeses.

 TAGS:Miraval Rosé 2014Miraval Rosé 2014

Miraval Rosé 2014

 

 

Stronger wines. There are rosé wines with different shades and flavours. It’s the magic of wine making, which offers disparity of flavours for a better combination. In the case of the strongest rosé wines, with shades of ruby and strong aromas, such as the Spanish Tempranillo or Garnacha, they are usually reserved for some kinds of fish and seafood.

From the Italian Tuscany. In Tuscany they produce long tradition rosé wines. They go perfect with a nice plate of pasta, but also with meats and a variety of starters. Goat cheese, vegetables, rice and fresh fish go well with such wines.

 TAGS:Tenuta Il Poggione Lo Sbrancato Rosato 2013Tenuta Il Poggione Lo Sbrancato Rosato 2013

Tenuta Il Poggione Lo Sbrancato Rosato 2013

 

 

Sparkling rosé wines. These wines are served with fish, either baked, grilled or barbecued, in addition to fine and delicate seafood. They are also recommended for stronger cheeses and fruits such as strawberries and apples. It offers several options.

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Freixenet Elyssia Rosado

 

 

Rosé wines and rice. The wine that goes better with rice is rosé. Whether for its fresh taste or its citrus notes, they contrast nicely with the taste of rice, that we can eat with tomato sauce, in meat or seafood paella and with sushi.

 TAGS:La Rosa de Raventós i Blanc 2014La Rosa de Raventós i Blanc 2014

La Rosa de Raventós i Blanc 2014

 

 

Summer’s comming : 5 low-calorie wines

 TAGS:Nowadays people care more and more about their figure and want to stay healthy and fit. As a consequence of this new way of living, the amount of calories that one is ingesting every day is becoming a real preoccupation. Both men and women try to acquire low-calorie wines so they can avoid annoying restrictions. In fact, it is estimated that in the case of United States, 20% of the population is in constant diets.

In 2009, the chef Bethenny Frankel presented his low-calorie cocktails for women. At the same time, the brand Skinnygirl launched a series of 3 low-calorie wines in 2012. There are many other international brands that are ideal for those who want to pamper themselves and enjoy a great wine at the same time.

  • Lindeman’s Early Harvest: This Australian brand was one of the pioneers in launching wines low in alcohol. Early Harvest was launched in 2007 with 25% less alcohol and calories than a regular wine. The Shiraz has 90 calories per cup. The brand also has a whole range of rosés.
  • MarlboroughSauvignon low alcohol: It is one of the best-selling low-alcohol drink in the UK. The brand plans to launch “Flight”, a version with less alcohol that is already on sale in New Zealand.
  • Jacob’s Creek Cool Harvest: This range of drinks was launched in 2011 and made from grapes harvested at night, according to its creator Pernod Ricard. The sparkling and rosé wine as much as Sauvignon Blanc and Vermentino have less calories than other options available in the market.
  • Wine Skinny: It was created thinking of all those who are watching their figure or are working to improve it.  Chardonnay, Moscato and Thin Mini Zin, each portion of these wines has 95 calories
  • Natureo 2012: This wine launched in 2008 has only 0.5% vol of alcohol in his presentation and 20 calories per 100 ml. It is an excellent invention of Torres, who also features a presentation of red and pink to suit all tastes.

Thinking about the operation bikini? We recommend 2 drinks:

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Natureo 2012

 

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Buckler 0% Alcohol Canned

Wines to celebrate Labor Day

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May 1st, Labor Day, is a holiday and to celebrate nothing better than a glass of wine… A great way to discover new flavors along with a wide range of cuisine! Pair the wine with a snack or a special meal and enjoy this day with your loved ones. 

As we are in spring, weather is getting warmer and the sun is the protagonist. To fight the hot days, white wine is fantastic. Soft, fresh, sweet or with a spicy touch. Choose the one that best fits with you. 

A clear example are the Verdejo wines from Valladolid; they provide golden colors, ideal for the times in which we are, blending with the reflected sunlight. The Verdejo white tastes of fruits, providing a sweet and refreshing taste that we can share on a terrace next to the sea. 

Although the most remarkable Rioja wines are generally red, it also produces excellent white varieties. Therefore, for Labor Day, share a bottle of white Rioja, produced usually with Viura, Garnacha Blanca, Malvasia, Maturana white, Tempranillo white and Torrontés varieties. 

And the Moscatell Alicante white wines are very sweet, with unmistakable aromas of flowers and fruit with a different and renowned variety, with a sweet touch, perfect after a good meal. 

Along with white wines, rosés also arise during this time. Navarra rosé wines provide a full personality, with transparent burgundy color and special strawberries flavors. Rosé wines of Penedes and Priorat are quite desirable in a holiday that welcomes the summer. Merlot, Sumoll and Pinot Noir are some of the varieties used in the elaboration of these rosés, which define a full range of colors and flavors. 

Do you prefer a red? Then, we choose a Merlot variety wine, which features much sweeter and softer flavors than other more powerful reds. 

Any more recommendation? Sure! Today we recommend two wines with great value for you to save money and enjoy:

The rosé wines, even in winter

 - Rosé wines are not only for the summer. Their freshness and flavor presume that are fully optimal to taste them with fish or rice dishes by the sea, but we can also consume them in winter. These are some of the myths that characterize the world of wine, the same way that many people drink only reds during the colder months, when they also can be consumed throughout the year.

Many rosés come to replace some less hearty whites in winter, and they are perfect with different types of fish. So, everyone knows that rosé wine is a red wine with less maceration, resulting in a wide range of colors, ranging from pink to burgundy. For winter, we recommend the latter color, offering something stronger by being closer -in depth and features- to those found in red wine in general.

It all depends on the type of rosé, since there are much more potent different varieties, reminiscent of the vintage and fuller flavors offered by many reds. The secret is in the grape varieties, such as Cabernet Sauvignon or Malbec, which provide more concentration of aromas.

Some of the strongest rosés, that have nothing to envy of certain red wines, are the stars of the DO Montsant, for example, with Merlot and Garnacha Blanca grapes and violet hues. Their flavors are reminiscent of berries, citrus and exotic fruits, bringing a sweet touch that sets them apart from more traditional reds.

Meanwhile, the rosés of DO Navarra are elaborated with Tempranillo and Garnacha grapes, and offer strawberry and raspberry colors, with powerful aromas of ripe fruit. And we’ll not only drink them with pasta or fish, but also with the finest poultry dishes.

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Peñascal Rosado Aguja

 

 

 TAGS:Châteu Minuty Château Minuty M Rosé 2011Châteu Minuty Château Minuty M Rosé 2011

Châteu Minuty Château Minuty M Rosé 2011

Elaboration of rosé wines

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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.