Tag: wines

Learning to smell a wine

Wine tastingOne of the senses present in Tasting notesEssential odors: this kind of smell is classified as chemical, floral, fruit and vegetables in general; herbs and spices should also be included.
Chemical odors, like acetic acid (vinegar), ethyl acetate (nail polish and nail polish remover), diacetyl (aroma of margarine, very similar to butter), sulfur dioxide (from gases produced in combustion resembling rotten eggs), ethyl alcohol or ethanol.
Floral scents: rose, violet, jasmine, geranium, citrus blossoms, pretty easy to identify between each other.
The fruit scents: green and red apple, peach, pear, lemon, grapefruit, pineapple, strawberry, banana, grape, plum, and cherry, either fresh or baked.
The plant smells: garlic, onion, red and green peppers, asparagus, green and black olives, mushrooms, eucalyptus, freshly cut and dry.
Finally, the smells of herbs and spices: cinnamon, clove, pepper or mint.

Choosing a good wine

Tasting WineWhat is important to choose a wine is to know that more expensive is not always better and the price of each bottle refers to the winemaking process and is not an indicator of quality. The most relevant factors in the cost of a bottle are:
• the better or worse care of the grapes in the vineyard
• whether it has been aged in the bottle or not.
• How long the wine was stored in the warehouse.
• The price of inputs used, labels, corks, technology, bottle, etc…

Ultimately, a young wine is different, not worse, than a reserve wine.


As for the aroma and taste of wine concerns, there are no recipes, and sensory experience of wine tasting is very subjective. However, we can say that white wine should have a strong acidity that waters down your mouth at least 3 times after taking the first sip, as well as the fruity and fresh print on the palate. In the case of red wineshigh acidity is not sought, unless the wine comes from Italy, whose wines are recognized just by having this attribute. These bottles also should have a completely drying astringency mouth, this may indicate, if reserve or guard, that is not yet ready for drinking, because this feature is softened by years of bottle aging. In either case, wines should not be moldy or musty smelling, even less if they were created to be consumed young.
If we are facing a great wine, we find that the glass reflects at least one aspect of each stage of processing, an herbaceous note of the vineyard, a fruit of the grape aroma, a floral from fermentation, and the aroma characteristic of vanilla and wood snuff. However, beyond the recipes, your goal should always be to excite those who test it, so I cannot resist returning to it in the future.
Another doubt is the temperature that each wine should be served, and although it is a matter of taste, the experts recommend cooling white light wines as Sauvignon Blanc and Pinot Grigio at 10 ° C, while denser whites aged in wood such as Chardonnay or Viognier, should be 12 º C. Sparkling and sweet wines are consumed both at a temperature between 6 º C and 8 º C. Lighter and younger reds are served about 12 º C. Finally, dense reds reserve or guard should be opened when they are between 17 º C and 18 º C, although it is common to hear that they should be taken at room temperature.

Halloween With Wine

HalloweenHalloween is a magical night of witches, goblins and mysteries. The night in which all beings in the shadows come out to celebrate their day, and in which anything can happen. In Spain, where celebrating Halloween is becoming a tradition, following the American way, something terrible has happened related to Halloween that can bring this event towards a chaos.

Point 0 of this mystery is the Spanish winery Protos. There are rumors that in these cellars lies a mystery, although nobody knows for sure what, or the exact point. The mystery will only be revealed today, tomorrow and the day after tomorrow, and only to those interested people who gather at the wine cellars gate on sunset.

For an hour and a half, fearless visitors will tour the cellars, trying to clarify the mystery in them, through the bowels of the cellar. At the exit, the survivors will be treated to a tasting for their courage and guts.

But of course, to join the adventure you must be an adult and pay 12 Euros entry. You can get all the information at: enoturismo@bodegasprotos.com or by calling (+34) 659 843 46

Halloween!!You would also prefer a home party. So that, best wine would be  Ánima Negra 2006 (black soul 2006), best wine for the night daemons, but tasting this wine perhaps the shadows will own your bodies…

If you can find Vampire Wines pick up a bottle or two. They promote themselves as “The Taste of Immortality.” Yes, these wines come to you directly from Transylvania. The vitners produce Cabernet Sauvignon, Merlot, Pinot Grigio, Chardonnay, and Pinot Noir. The Pinot Noir features forest fruits and wild strawberry aromas. The color is bright and clear, but the taste is more mature. They share the same qualities as the Count, a man who doesn’t look his age, but with many secrets to share.

Which one will you choose to provide with? If you keep yourselves safe till that moment, of course…good night…MWAHAHAHAHAHA…!

How to taste wine without being a wine taster

Wine EnthusiastAll those who enjoy wine and feel a weakness for exquisite flavors are unconsciously wine testers, the senses used to try the wine are: sight, smell and taste, and these senses are not exclusive of a taster or a sommelier. Although, to be an expert wine taster takes many years of experience and knowledge that comes only with education, but to have a basic knowledge of wine tasting can be reached with interest and experience in wine consumption.

As I said earlier, the basics of wine tasting is a good use of the 3 senses (sight, smell and taste). Starting there, we can achieve a successful wine tasting.

Always hold the glass by the stem and put it to eye level, so we can see the color, brightness and cleanliness of the wine. By moving the glass you can see “the tears” or “legs” liquid drops of the accumulated liquid will flow back down into the wine, forming arcs or arches and leaving streaks, often considered a indicator of alcoholic strength.


The smell also plays a key role in the tasting, the nose slightly entering in to the cup so we can perceive the aromas called primary, secondary and tertiary respectively, slightly shaking the cup to extend these aromas.

And perhaps the most fundamental point of tasting wine is the wine tasting, a sip, moving the wine throughout our mouth without letting any air in. The flavor and body is one of the most important feelings at trying wines.
Describing wine tasting may sound so easy, but without proper instructions it would be useless and following these steps before appointed and experience is very important, time can be our ally so when you drink wine consider these details try them with wines of similar characteristics, it helps to have points of comparison between one wine and another.

It also helps to get information on the subject by various ways, as well as knowing the basic characteristics of wine testing; this will give us a starting point for wine tasting. To do so as an amateur and for self-satisfaction can be a good start at the fascinating world of wine. Would you join in?

Tasting notes

Tasting teacherOkay, I’ve tried a wine and I want to do a more or less academic speech… How should I do that?
Well, we “Uviners”, like all kind of opinions, especially those who tell favorite wine pairing,  if you decided to buy wine through Uvinum and found it  cheap, or if your bf / gf liked it more than you, because we want you to tell us your story… but if you ever find yourself in the position of having to write something more formal, here are some advices:
First of all, hand the  glass of wine you want to write on, tasting notes are written better at the moment. So, go ahead! Buy wine!
Yes, we realize that to write a tasting note you must have previous notions of how a wine should be tasted, If not, this article will not teach you to do it: just to order your feelings on paper.
Start separating by senses: sight, hearing, smell and taste, touch (to remember the order, think about your organs from top to bottom: Eyes, ears, nose and mouth (in the mouth you will notice the taste and the touch at the same time).

  • View: Discuss whether the wine is transparent, opaque or turbid. How does the wine tear look? You see it very thick, like sludge, or oil, like vinegar? Talk about the color (main color, edge, or secondary color). If it’s sparkling, how persistent and large the bobble is….
  • Hearing: This is only for sparkling wine. Think of the bubble sound, like a peta-zeta, a coca-cola or is so thin that can’t even hear it, although you are seeing it.
  • Smell: You can talk about your first impressions, without shaking the glass. What aromas can you appreciate after, and even how smells several hours after opening the bottle, if aromas have gone? New ones have appeared? Remember after you receive the retro nasal aromas; Do they change something, are they is intensified.
  • Taste-touch: You can start by touching, because it may be the simplest: was the wine warm? “The thick champagne bubbles bother?  “Dense? Write it all! Now, share with us, discover us the tastes, starting with primary flavors: sweet, salty, sour and bitter. What you notice first? How you get to the final taste? Was it (balanced? Take a moment to think of astringency. Has your left side tongue felt like sandpaper, or something softer? Finally, stop for a moment to remember that wine, while analyzing its post palate. Are you going next? Does it stay long? Do you remember any special scent or flavor?

By now you should have enough notes to write your tasting note, more or less correctly.
Basting is the sentences will also do to correct and revise your notes. You’ll see that   as reviewing, clarifications or revisions will occur. It’s normal, because once we have a global idea of the wine seems that everything becomes more meaningful. If you do not want to correct, or want to keep both versions, you can divide your impressions, saying something like: “At first, at first impression …” and then something like “continues to change, later, later I felt…”
Also think that a wine that always offers you the same feeling is something remarkable. You can say that the wine “is emphasized in perceptions”, or talk about the “persistence of aromas.”
Anyway, after that you will already have your note ready to send to any Wine Academy. Just do not forget to share it in Uvinum…

Wine and Tourism

SomontanoAfter reading a review by Manuel Colmenero Larriba of Lluis Tolosa’s new book España no es California, in which he discusses the issue of attracting tourists to Spanish wine regions, I thought of all the news I have been recieving recently about Napa– new restaurants with celebrity chefs, new state of the art wineries, luxe resort openings, and had mixed feelings on the topic. Spanish tourism is underdeveloped in most of its wine regions, even in Rioja this spring my parents had problems finding wineries with tours in English on the days they were there, and generally lacking information on where to go and what to do. Undoubtedly there are business opportunities being missed that would benefit the wineries, the regions, and the country’s reputation as well as the tourists themselves. However, after reading the descriptions of Iron Chef Masaharu Morimoto’s new Napa restaurant, which is called, so there is no confusion, Morimoto Napa, and will eventually sit alongside two other celebrity restaurants, one by Tyler Florence, and Stephen Barber, I couldn’t help but think- Vegas

Not that there is anything wrong per se with Las Vegas, but it called to mind the boom there a few years back with all the over the top restaurants where the celebrity chefs only flew in periodically and the housing bubble that accompanied it, and the pattern worries me. More so because so much of Napa Valley‘s charm is in the land and the already existing icons. There is no shortage of amazing food to be found, from The French Laundry to Terra to more low key favorites like Gott’s, and much of the charm is driving through the stunning scenery, albeit probably quite slowly due to the traffic, and knowing despite corporate buyouts of many wineries, a large amount are still held in family hands, and the Valley is still lovely because those families fight to keep it a place they want to live. 

Napa ValleyI love Napa, and I could be wrong to worry about the direction in which it’s headed, after all it has still retained its allure despite being a serious tourist attraction since the 1980’s. But as Spanish wine regions like Somontano decide which measures to take to build tourism, I think they should seriously consider their end goals, and make sure the road they choose is sustainable. It’s good to offer tourists a range of good dining and accomodation options, and ways to learn about the region and the wines, but ideally the end result should preserve and enhance the original treasure- the vineyards and wineries. It’s a tricky line to walk.