Tag: wine

3 delicious wines for spring

 

 TAGS:undefinedNights are getting shorter and the days are getting longer again. After a cold and wet winter, we welcome this easy and fresh springtime with open arms. This free and easy mindset finds the best company in fresh wines with a long aftertaste. And so, we’re starting our quest for this type of wines. 

That’s why we prepared three first-class wines for you that fulfil these standards and moreover, show up in an outstanding price-value-ratio.

Who knows how to enjoy doesn’t drink wine anymore but tastes secrets instead. – Salvador Dalí (1904 – 1989).

 TAGS:Kiefer Schmetterlinge Im Bauch Rosé 2015Kiefer Schmetterlinge Im Bauch Rosé 2015

We start our recommendations with a wine to fall in love with. Rosé wines like this “Schmetterlinge im Bauch” (Butterflies in the stomach) made by Weingut Kiefer make a perfect match for spring and give variation to our wine routine. Because let’s be honest, we often stick to our favourites and save-bet wines. This rosé from Baden, Germany, adds to the brand’s product range named “Junge Poeten” (Young Poets) and convinces with vigour, poetry, and colour. The fresh variety quartet of Pinot Noir, Dornfelder, Cabernet Mitos, and Cabernet Carol delivers a fizzy and fruity wine and an absolutely fine taste on the palate. Fun to drink and fun to share!

 

 TAGS:Cantina Terlan Pinot Bianco 2015Cantina Terlan Pinot Bianco 2015

The Pinot Bianco 2015 made by Cantina Terlan from South Tyrol offers lots of power and tension with fresh fruity notes of pear and quince. Since the beginnings, this white belongs to the winery’s most important wines. With its delicate and mineral character, typical for Cantina Terlan, the terroir finds its wonderful expression. An ideal white wine for fresh salads, light fish dishes and diverse antipasti. That’s how  you chink glasses on spring.

 

 TAGS:Tariquet Premières Grives 2015Tariquet Premières Grives 2015

Our third recommendation takes us to France, where we find the Tariquet Premières Grives 2015, a wonderful and fresh white wine. Lovely and at the same time full-bodied, this Gros Manseng dances on the aficionado’s tongue living “from the joy of  surrendering itself”. On the finish, the white wine from Gascony is deliciously long revealing fruity notes of grapes. The Premières Grives stands for an exotic but fine character and you can still welcome spring 2018 with this bottle – if you store it correctly.

Did we increase your appetite for wine? Search through our product catalogue at www.uvinum.co.uk and discover new wines in our bestsellers, recommendations, or  filtered searches.

Give wine barrels a great second life

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Wine barrels aren’t only useful to wineries. You can breathe new life into old wine barrels and use them as decorative elements like furniture. Yes, you read well. Following this link, you can find more creative ideas to decorate your home with wine.

Use barrels as ice buckets

Once the barrel has fulfilled its original function, cut it in half and fill it with ice. For example, you can put a beer keg in the centre and enjoy cold drinks at your party the whole night long.

As a treasure chest

Whether you cut a small window inside or leave it as it is – you can use the wine barrel to store all kinds of things giving your room a neat and original touch. Especially your wine loving friends will love it.

As a lamp

Another way to recycle these barrels is transforming them into lamps. Just drill holes in the barrel and introduce a light bulb inside. As a result, you’ll get a beautiful garden lamp illuminating your garden or your terrace.

As a vintage table

In this case, we take advantage of the barrel’s round shape. Just cut it in half and there you go. Put a glass on top of it, paint it as you like – some individual arrangements will give your new table a personal touch. 

As a bar table

Because of its height, weight and width, you can use the barrel as a support for nearly anything. Just put a larger round board on top. Congratulations, you just built yourself a wonderful bar table!

As shelves

For handy persons: Cut the barrel in half vertically. Then you can either connect them through chains, ropes or whatever comes to your mind. Finally, you put your new shelve either into a corner or hang them on the wall.

Uvinum wine recommendations

 TAGS:Las Gundiñas 2013Las Gundiñas 2013

With 94 Parker points, the Las Gundiñas 2013 plays in the league of the great wines from Bierzo. 

 

 TAGS:Pétalos del Bierzo 2014Pétalos del Bierzo 2014

Floral, elegant, silky… the Pétalos del Bierzo 2014 is a wine that seduces and invites to a relaxed dinner with friends and family. This new vintage fits perfectly into the world of a well-earned fame due to Robert Parker.

 

5 ways to ruin a good meal with wine

 TAGS:undefinedImagine the following scenario: You organize a meal to celebrate something with your friends or family. It took you several days thinking of the food you serve and the ideal wine pairing. When the day arrives, everything is perfect; however, small details that seemed unimportant end up distracting from efforts invested in the preparation. If you don’t want this to happen, we recommend paying attention to some things you should avoid to not ruining an excellent meal.

Artichokes

Artichokes and wine are not a good combination. Although this statement is not entirely true, because combined with the right wines it can be good. Apparently, artichokes have a component called cinarina that makes the wine’s taste somewhat strange. It is best to choose light-bodied white wines.

Wine temperature

Each wine type should be consumed according to the recommended temperature. A red served too hot, or a very cold white can spoil the taste of certain foods. If you notice that the red wine is too warm, just put it in the refrigerator for 30 minutes before serving. On the other hand, remove the white wine from the refrigerator a few minutes before serving.

Bad combinations

Matching flavours and recipes with wines to enhance the taste isn’t always as simple as it seems. A good meal can be ruined if the wine is not suitable for the actual type of dish. Too sweet doesn’t pair well with rather fatty foods. With desserts, however, they do. White wines don’t work with game dishes. It is better to inform yourself on the matter before choosing the best combinations and wines for each type of cuisine.

Don’t use ice cubes to cool the wine

Wine lovers already know about this. If the wine we serve is too warm, we might think of adding an ice cube. But by adding ice, we are mixing wine with water. That being said it is best to put the bottle into the refrigerator for 10 minutes. 

Don’t mix two different wines in the same glass

When we drink wines of different brands, backgrounds, and taste from the same glass the taste can be somewhat strange. The best thing is to have separate glasses for each wine to enjoy each one’s particular characteristics at its most.

Uvinum wine recommendations: 

 TAGS:Villa Maria Private Bin Sauvignon Blanc 2015Villa Maria Private Bin Sauvignon Blanc 2015

The Villa Maria Private Bin Sauvignon Blanc 2015: White meat and seafood is an ideal match for this Sauvignon Blanc. A wine white rated with 4 points on 5 according to Uvinum’s users. 

 

 TAGS:Vidigal Porta 6 2015Vidigal Porta 6 2015

Vidigal Porta 6 2015: A red wine with Lisbon DO is made with 2015 grapes and with an alcohol content of 13º.

5 tips on how to enjoy a hedonistic tasting

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The search for the maximum sensory pleasure is taking centre stage in the world of tourism and gastronomy. It seeks to give pleasure through food or drink, to reach a maximum sense of wellbeing. So when we talk about hedonistic tastings they are those that provide this pleasure when drinking, for example, wine.

  1. Good ambience. For a hedonistic tasting, you should be surrounded by something good and enjoyable. Either the best atmosphere, friends, relatives, people that make us feel free while we taste good wine. Everything is linked. Living situations, relaxing, in a carefree atmosphere.
  2. Enjoyment. On the contrary to professional tastings, at hedonistic ones you’re looking to have fun. You’re going to this tasting with the goal of having a good time. 
  3. Enjoy the sensory pathways. In this type of tasting, several things are important for the best experience, sight, smell, and taste. We need to condition this tasting to all of these sensory stimuli to learn to seek new flavours and aromas that will allow us later to distinguish one wine from another, and always with pure pleasure.
  4. Wines to fascinate you. It is believed, according to wine experts that hedonistic tastings bring you joy and euphoria; they’re intended to fascinate and enthral pleasure at its best.
  5. It can be practised anywhere. This type of tasting, unlike most professional ones, can be done where ever you want to – at home, in a garden, or a bar. Invite friends and/or persons who understand the subject like an oenologist or sommelier, to guide the guests and help them develop new knowledge, as well as their palate.

Wine recommendations by Uvinum

 TAGS:M. Chapoutier Bila Haut Occultum Lapidem 2014Bila-Haut Occultum Lapidem 2014

Bila-Haut Occultum Lapidem 2014: Through biodynamics Michel Chapoutier gets the best out of his wines, reminding us of images from the South of France with its warm colours and scents of Mediterranean woods. 

 

 TAGS:Pipoli Aglianico del Vulture DOC 2013Pipoli Aglianico DOC 2013

Partially matured in French barriques, the Pipoli Aglianico DOC 2013 from Basilicata spoils your palate with a bouquet of red berries, cherries and violets and hints of vanilla, liquorice, and black pepper.

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.

 

 

Wines from Binissalem-Mallorca: how are they?

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All wines with Designation of Origin Binissalem-Mallorca are distinguished by characteristics given by native varieties in the area and mixing with foreign varieties.

The most cultivated varieties are:

  • Inks: black Manto (main variety grown), Callet, Tempranillo, Monastrell, Cabernet Sauvignon, Syrah and Merlot.
  • White: Moll or Prensal (main variety grown), Giró ros, Macabeo, Parellada, Chardonnay and Moscatel.

All certified wines must be made from grape varieties produced in the wine region of the Designation of Origin Binissalem-Mallorca and comply with the rules established in the Regulations of the Designation of Origin.

General characteristics of the wines:

  • Young wines are white wines, rosé, red or sparkling whose period of aging in oak barrels do not reach the minimum time required for reserva and gran reserva categories.
  • The red wines are classified in young or crianza, reserva and gran reserva. For its preparation 30% of the variety should be Black Mantle and a maximum of 30% of the variety Gorgollassa must be used.
  • White wines: can be dry or sweet. For its elaboration, 50% of the native Moll or Prensal Blanc or 50% of Muscatel must be used.
  • Rosé wines: for its elaboration, any authorized variety by the Regulation and a maximum of 30% of the Gorgollassa variety  need to be used.
  • The white sparkling wines: Must be at least 50% of the native white variety Moll.
  • Pink sparkling wines: can be made from any variety authorized with a maximum of 30% of the variety Gorgollassa.

The time periods of aging red wines are:

  • Crianza: They must have a minimum period of aging of 24 months, of which 6 must have passed in oak barrels.
  • Reserva: They must have a minimum period of aging of 36 months, of which 12 must be spent in oak barrels and bottles the rest of the time.
  • Gran Reserva: They must have minimum aging period of 60 months, which should be spent, at least, 18 in oak barrels, and the rest in bottles.

 TAGS:Veritas Vinyes Velles 2012Veritas Vinyes Velles 2012

Veritas Vinyes Velles 2012: a red wine with Binissalem-Mallorca DO made with 2012 grapes and with an alcoholic strength of 15º. 

 

 

 TAGS:Macià Batle Rosado 2015Macià Batle Rosado 2015

Macià Batle Rosado 2015: a rosé wine with Binissalem-Mallorca DO harvested in 2015 and 13º of alcohol strength.

 

 

The 8 worst pairings in the world

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There are pairings between wine and food you should avoid at all costs as they are carried as bad as cats and dogs. It is way better to learn how you should accompany your meals and get the best of your eating experience. In some cases a bad pairing can cause heartburnor and hangover, and in other cases it could completely spoil the taste of your dishes.

1. You should never pair with champagne

One of the worst combinations for dry champagne is the sweet cakes served at weddings, as they make out of your palate battlefield of tastes. Another combination to avoid is the vintage champagne and curry.

2. Cabernet Sauvignon is your friend

In the case of a Cabernet that stands by its tannic character is best to avoid combining with ice cream: you will find the wine too bitter and ice cream too sweet. Another is the unpleasant combination of Cabernet Sauvignon and oysters, because the texture of oysters you will find a sandy and metallic taste. One last very poor combination is the sole and Cabernet, as its delicate flavor will be lost in the wine.

3. Don’t combine acid with Pinot Noir

If you want to enjoy a chicken with tarragon vinegar sauce, avoid combining it with a Pinot Noir, you will lose the bottle. Herbal vinegar and any acid plate dampens the fruitiness of this wine.

4. If you like Sauvignon Blanc…

Caviar is one of the foods you should stay away from when drinking Sauvignon Blanc, because you will lose all of its features. Another food is the blue cheese, which by its strong flavor will compete with wine on your palate.

5. The Chardonnay hates sweetness

You may find interesting combination of ice cream and Chardonnay, but it is a surefire way to (get) a hangover recipe. It is also advisable to stay away from mackerel, which by its oily taste completely change the taste of wine on your palate, as well as the raw oysters because they lose their delicate flavor. Finally, the Chardonnay will flatter when combined with spicy foods such as chorizo.

6. Chianti dislikes tuna

The chianti is not the best wine to accompany tuna salad or similar dishes, because the latter will make the wine acquires a metallic taste on the palate.

7. Do not spoil a wine of Merlot

If you love artichokes, brussels sprouts, green beans and collards, avoid combining them with red wine based on Merlot. In general, the harmonies for these dishes are best with white wines.

8. Do not throw away a bottle of Burgundy

The Burgundy and the lasagna is one of those combinations that can cause you heartburn. Cheese, tomato sauce and wine are such a strong combination for your stomach.

 TAGS:Château Citran 2009Château Citran 2009

Château Citran 2009: a red wine with the best bunches of 2009 cabernet sauvignon and 13.5º of alcohol. 

 

 

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Château la Garricq 2009:  a red wine from the Moulis DO made with petit verdot and merlot of 2009 and with an alcohol content of 14º.

If you drink beer or wine, you’ll eat better

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According to a study by Miguel Hernández University (UMH) in Elche, students who drink beer or wine in moderation tend to consume large amounts of fish, fruit and vegetables, ingredients that make up the Mediterranean diet and are the basis for a healthy diet.

In contrast, respondents young abstainers (over 1,000 between 17 and 35 years old) admitted they consume less fish instead, they eat larger amounts of meat. Meanwhile, drinkers of all forms of alcohol had a lower intake of fruits and vegetables and twice the amount of meat compared to those who drink beer or wine moderately.

According to these results, 18.9% of participants drank only wine or beer moderately, 19.5% did not drink alcohol and 61.6% consumed all kinds of alcoholic beverages, including high ranking.

The average alcohol intake was 4.3 grams per day, an amount that can be considered low to moderate, as it is less than 11.8 grams per day calculated by the National Health Survey for young adults of the same age, made between 2011 and 2012.

However, they acknowledge the controversy that exists within the international scientific community regarding recommend or not alcohol, albeit moderately, due to the negative effects that excessive consumption can have.

The results of the work done by the UMH demonstrates the importance of jointly study the diet and alcohol consumption when measuring the effects of the latter in the body. The reasearchers also pointed out that the Mediterranean diet inlcudes moderate consumption of wine in the meals thanks to its health benefits.

 TAGS:Pruno 2014Pruno 2014

Pruno 2014: a red wine from the Ribera del Duero DO made with cabernet sauvignon and tinta fina of 2014 and 13.5º of alcohol strength.

 

 

 TAGS:Tarima 2014Tarima 2014

Tarima 2014: a red wine from Alicante DO of Bodegas Volver cellar with a blend based on monastrell of 2014 and with an alcoholic strength of 14.5º.

 

The best pairings for smoked salmon

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When we think of food pairing possibilities for salmon our first option’s usually white wine or champagne. However, there are many other possible pairings for this tasty and soft fish. Whether wine, beer or spirits, there is a wide range of drinks: it is just a matter of putting aside traditions and try something new and different.

Wines

  • Sancerre, Pouilly-Fumé and other Sauvignon from the Loire: these wines are known for their dry minerals, with delicate flavours of gooseberry that are perfect for smoked salmon. Other Sauvignons can also work as long as they are not too “herbal”.
  • Chablis: young Chablis’ work better since they have a clean freshness and just the right amount of acidity to counteract the salmon’s greasiness. Chardonnays also go well with hot smoked salmon.
  • Riesling: young German Riesling wines like Kabinett with their intense flavours of green apple combine especially well. Young Alsace wines and Australian Rieslings are also a good choice for this dish.
  • Gewürztraminer: Gewürztraminer and smoked salmon make an excellent couple. Just give this two a shot.
  • Dry sherry. If you like dry sherry, this might be your best choice. The sherry’s salty and spicy taste is perfect as long as it is served cold and directly after the bottle was opened.

 TAGS:Grand Regnard Chablis 2013Grand Regnard Chablis 2013

Grand Regnard Chablis 2013: a white wine with Chablis DO with the best bunches of chardonnay from the 2013 vintage and with an alcohol content of 12º.

 

Beers and spirits

  • Czech or German pilsner beer: the freshness and slight bitterness of pilsner is just the thing to serve with your dish of smoked salmon.
  • Weissbier, Witbier or wheat beer: the ‘white’ beers go with most types of seafood in addition to smoked fish. An excellent option that will go great with your meals.
  • Malt Whisky: it may not be the first thing on your mind thinking of smoked salmon but it makes for an excellent choice. Choose a light malt whisky if the taste of salmon is soft or an Islay whisky if it’s stronger.
  • Aquavit: this is an aromatic spirit from the Nordic countries and a very original option to enjoy with salmon. Its dill and cilantro aromas make it a perfect partner for the fish’s taste.
  • Vodka: good cold Polish vodka can work just fine. With this combination, you get to give an unexpected twist to your evening dining.

 TAGS:Absolut Electrik SilverAbsolut Electrik Silver

Absolut Electrik Silver: a vodka from distillery The Absolut Company from Sweden.