Tag: sweet wines

Which wines should be cooled and how?


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

Sweet wines from southern Spain

 TAGS:Spain is one of the countries of the world in which the quality and variety of wine is more prominent internationally, especially since, in recent decades, local producers, institutions and numerous appellations of origin have taken care of these areas, traditionally reserved to a few varieties.

Apart from the famous wines -reds and whites- of Rioja, Ribera del Duero and Penedes, to name just a few appellations, the sweet, fortified or ‘generous’ wines have always been placed among the most consumed varieties, especially Sherry, thanks to the success they have had for centuries in the British Isles and other European countries. 

The elaboration process, in fact, of most of the varieties produced in Spain, has remained unchanged for a long time and is born precisely from the need to preserve them for transport in times when this was extremely complicated, considering the long distances and sailing conditions. 

Thus, particularly in southern Spain, began to produce these wines, especially in Andalusia, but also in areas such as Valencian Community, Castilla-La Mancha and Extremadura, especially with grape varieties such as Pedro Ximenez, Malvasia, Moscatel and Monastrell, with infinite variations by region, type of soil, mixture of grapes, elaboration process… but all with a common counting, the hours of sunlight needed to get a grape with a high sugar content. 

Although these wines are usually taken after meals alone or to accompany desserts, often very well complemented with, it is also interesting pairing them with cheese, ham or other salty foods, offering a contrast of flavors which sometimes can be extraordinary and surprising.

 TAGS:Tío PepeTío Pepe

Tío Pepe



 TAGS:Barbazul 2010Barbazul 2010

Barbazul 2010



Foto: Flickr