The old Cava in an artisanal way

The old Cava in an artisanal way

The old Cava elaborated in an artisanal way, is produced by the noble Vilarnau family. It was established in the 12th century in this privileged land of Penedes.
The name of the VILARNAU cava, is the etymological result of Vila Arnau.

That is to say, the “country house or Domus” of the Arnau, that was in the stately demarcation of the term of the Castle of Subirats and where already in century XII vineyards were cultivated.

History of Cava Vilarnau

Albert de Vilarnau, name that currently receives the most exclusive cava of the brand, was a very unique character.
He made the power of the family grow, and even in the 14th century he was one of the patrons of the church of Santa María de Vilarnau.

The first cellar with Vilarnau label was born in 1949, when the owner family started to market the cava that had once been produced by the vineyards planted on the farm “Can Petit i Les Planes de Vilarnau”.

Since then, this historic sparkling wine has been associated with a cava of noble personality, elaborated under demanding quality standards and that takes maximum care of the detail.

In 1982, he became part of the González Byass family of wineries.

The new winery, was located right in the center of the farm and its inauguration took place in October 2005.

The design of the modern winery is by the architect Luis González.

In it, straight lines predominate and highlights the perfect adaptation to the beautiful Mediterranean environment through abundant windows.

Three are the main integrating elements of the landscape: the water, which borders the entire building and comes from rainwater, the glass of the windows and the oak wood of the exterior walls.

The interior has been largely designed by the renowned artist Antonio Miró, who has created a warm and welcoming atmosphere.


Every year, the winemaking team of this winery strives to improve, more and more, the quality of the cavas.

Them modern facilities of the same, the constant introduction of methods of improvement in processing and aging and the supply of grapes with their own vineyards and vineyards of the area with a long relationship, ensure the quality of the cava that keep their bottles.

The design of its packaging, like the glass, is a true reflection of what we want to convey to the consumer, which is the spirit that has always maintained the “Vilarnau” based on elegance, innovation, but without renouncing tradition and its origin.


“Can Petit i les Planes de Vilarnau”, the 20-hectare farm, is located in a privileged enclave in the heart of the cava region.

From the farm you can enjoy magnificent views of the Montserrat mountains, which protect the vineyard from the cold winds of the Pyrenees.

To the south the vineyard is flanked by the Serralada Litoral, and to the east it is open to the Mediterranean Sea, only 30 kilometers away.

In this beautiful place, located 250 meters above sea level, vine is cultivated in an excellent way.
These 20 hectares of vineyards are cared for with much care. Along with Chardonnay and Pinot Noir, bases for the elaboration of their cellars, they have plantations of Macabeo and Xarel.lo.

All these varieties are planted in the best orientation to receive the necessary hours of insolation and the best ventilation thanks to the soft breezes of the Mediterranean, which guarantee an optimum maturation of the fruit in each vintage.
Them soils of the farm “Can Petit i les Planes de Vilarnau” are of alluvial origin, formed by strata of silt and clays.

The harvest, entirely nocturnal, begins in mid-August and ends in the last days of September.


Until very recently, the consumption of this cava has been restricted to a few privileged people who knew it.
Today, Vilarnau crosses borders with the intention of making known its noble history and its excellent cavas.
A privileged situation, an exceptional environment, a careful preparation, a rigorous respect for the environment and a human team excited every day with their work, this is Vilarnau, this is our spirit and is what we want to convey in each bottle.


In Vilarnau we want to produce the best cava with the least possible ecological impact for our planet.
We live off the earth and that is why it is in our DNA to take care of it and pamper it to the fullest.
The better we treat the earth and our environment, the better we will get fruits from our vineyards and the better we can dig.

We are a pioneer winery in the calculation of the carbon footprint. Both in the organizational scope and in the scope of the product, in order to reduce CO2 emissions.
For this we carry out several actions:


Monitoring each phase of the process we can know the real ecological impact month by month, and we can take the necessary measures to reduce emissions as much as possible and identify which points we can improve.

For example, with the start-up of the biomass boiler, we have managed to reduce the use of fossil fuels by taking advantage of the remains of pruning and organic matter from the forests of the area.


Vilarnau is surrounded by a lake of water accumulation. It serves us to water the gardens of the winery.
The water comes from the rain, which is collected in the 3,500 m2 of the winery’s roof, and from the treatment plant.
So we reuse all the water we use during the process of making the cavas.


In addition to separating, reusing and recycling the waste that we generate, we carry out a selection of suppliers according to the containers and packaging they use.

On the other hand, we are creating a composting area to recycle the organic waste that is generated in the cellar on a daily basis.


Vilarnau enjoys the Certificate of Ecological Viticulture of the Consell Català de Producció Agraria Ecológica.

This means that we have reduced chemical and phytosanitary treatments by 50%.
On the other hand, we do not use herbicides, we apply sexual confusion by pheromones to avoid pests.

This tradition of quality means that the Vilarnau cellars maintain the homogeneity vintage after vintage.

Each variety has been used to obtain the best cava according to its type of preparation.
Giving it a touch of softness and sophistication.

In addition, in the varieties that add expedition liquor, we work to make the liquor as neutral as possible.

This makes the cavas this brand have a cheerful complexity that gives them elegance, freshness, fruitiness and genuineness.

Being long aging cavas, the bubble is much thinner and rises slowly, getting a crown that persists.
Cavas with this philosophical get a perfect balance between:
• primary aromas-own of the grape-
• secondary-derived from the fermentation of the fruit-
• and tertiary-of parenting.


Prepared with a hundred percent Subirat Parent grape, aged more than 15 months in the bottle.
On the nose it gives off aromas of rose petals and passion fruit. In the mouth, it gives the sensation of freshness
It is advisable to take it between 6 – 8º C, because it is very aromatic.
It is ideal to accompany all kinds of dishes that carry fruit such as:
• salads,
• fresh fruit (pineapple, strawberries, kiwi)
• or sour fruit sorbet (tangerine, mango …)


This cava is made with 50% Macabeo, 35% Parellada and 15% Xarel·lo, it is an aging of more than 15 months in the bottle. It has a great aromatic potential on the nose and offers the primary aromas of the grape.
When we try the Vilarnau Brut Reserva, it brings back memories that come from the grape, in this case of the varieties Macabeo, Xarel·lo and Parellada.


It is a very special sparkling wine fermented with 85% Garnacha 15% and Pinot Noir.
It is a pale pink cava, very intense and with a great aromatic complexity. On the nose, it offers the primary aromas characteristic of a delicate pink cava.
It shows the subtlety of violets and roses in combination with ripe red fruits: strawberries, raspberries and blueberries. The palate is soft, very creamy, fresh and elegant.


This cava contains 50% Macabeo, 35% Parellada and 15% Chardonnay. It has more than 24 months in the bottle.
This cava offers a balance between the three types of aromas that we can find in a sparkling wine.
In the first place, the primary aromas that come from the grape and that remind us of the fruit and floral notes.
Secondly, the secondary aromas: they come from the second fermentation inside the bottle, which evoke us to baking.

And, finally, the tertiary aromas that come from the aging of the cava, remind us of toasted, dried fruits and honeys.


It is the flagship of this winery, made with 35% Macabeo, 30% Parellada 30% Chardonnay and 5% Pinot Noir
With more than 36 months in the bottle, it offers us tertiary aromas that are obtained with a prolonged aging.
Thanks to autolysis, the yeast disintegrates and provides all its characteristics:
aromas and properties during the 36 months of aging.
But it also maintains its identity based on the primary aromas of the grapes from which it comes.
This GRAND RESERVE with only tertiary aromas would lack the vividness and joy that it offers in the glass.

Written by Angel Marques de Ávila, gastronomic journalist.

The Queen of Albariño awarded Order of Knights of Wine

The Queen of Albariño awarded Order of Knights of Wine. The Foundation, created in 1984 by “Wines from Spain” of the Economic and Commercial Office of the Embassy of Spain.
Located in London, each year this institution “puts in solfa” two new characters.
Elected by secret ballot, recognizing and highlighting their work in the promotion of Spanish wines in the United Kingdom.

The Queen of Albariño awarded Order of Knights of Wine


This year the title of Knight of the Wine of the Great Order of Knights of Wine (GOCV):
It has been for the Aragonese of origin and Pontevedra adoption:
Marisol Well, this woman has contributed with her work since her presidency for more than 21 years of the Albariño Designation of Origin.

For the dissemination of the Albariño variety in the English market. The second most important for Spanish wine in the European Union, which is made through Pazo de Señorans, of which it is the owner and founder.

This wine grower since 1979, known as the “Gran Dama del Albariño”. He has dedicated all his time and effort to the Pazo de Señorans winery. Quality reference and pioneer in the avant-garde wines of the Rías Baixas.

Marisol Bueno Berrio-Ategortúa was born in Zaragoza, from a Basque mother. His father, military doctor, was stationed in Pontevedra and there ended up establishing the Bueno family.
In that city, the same one that, according to the saying, “gives drink to whoever passes by”.

The owner of this Galician winery, which is so emblematic in the wine world of this Community, became an adopted Galician.

Pazo de Señorans (, is a beautiful property in the municipality of Meis (Pontevedra), presided over by a 16th century manor house surrounded by eight hectares of vineyards.

This is a project promoted in its day by Marisol Bueno and her husband, the prestigious rheumatologist Javier Mareque Abada, who dedicates his production to making the best Albariño grape whites.

The trajectory of this winery was consolidated in 1989 with the quality and floral character of its Pazo de Señorans.

From the 1995 harvest, Selección de Añada emerged, a target of great expression that has since made a great contribution to the family winery.



Born in the DO Rías Baixas in the 80s.
The winery offers quality albariños from one of the noblest Spanish varieties.

The traditional and respectful methods with the product are what define Pazo de Señorans. Always keeping the peculiarities of the grape in the freshness of its wines.
Facts that have been recognized by national and international critics, giving great ratings in competitions around the world.
The Albariño grape is one of the great white wines of the world.
Thanks to its aromatic medium-high and its great structure and is distinguished by its aging capacity.
In fact, one of the first irrefutable proofs of the longevity of Albariño grape the white top. PAZO SEÑORÁNS SELECTION OF AÑADA, which premiered with the 1995 vintage.
The wine came onto the market with fourteen months of aging in stainless steel tanks with its lees, something totally unheard of at the time.


To make the Vintage Selection, the most unique vineyard of the Señoráns estate, known as Los Bancales, was chosen for the terraced area in which it is located.

Very airy, with low planting density and lower yields than usual in the area. Perhaps the most characteristic is the soil, of pure granite and with little organic matter.
In the 1996 vintage the breeding time was extended to twenty-seven months.
Since then it has moved around thirty months (even reaching thirty-eight in the 2001 harvest).

The current vintage of the Vintage Selection, in the market since last summer, has been aged for more than thirty months. In stainless steel tanks and a minimum of one year in the bottle before going on the market.

In the end, the total aging time is comparable to that of many large reserves of other denominations of origin, which so much veneration awaken lately among fans.
The wine, which is still a baby, offers a fruit with a lot of relief.

Certain syrupy notes that will evolve over time with candied touches. Spices, dried herbs and hydrocarbon notes as often happens with riesling.

Although, despite old legends, it is already proven that there is no kinship between both varieties.

The Selection is a wine with a marked and voluminous character on the palate. Only about twelve thousand-eighteen thousand bottles are made.

Written by Angel Marques de Avila-gastronomic journalist


Quesería Tierras Altas: The taste in pastry bag

At Quesería Tierras Altas, they make some cheeses that remind me of the true flavor of the old transhumant herds. That thanks to its vast pastures in sturdy but beautiful landscapes, the harshness of its climate and the inhospitable nature of the place give rise to an authentic cheese.

Highlands Cheese Factory

Cheese creams are made in this cheese factory.
Located in the Soria locality of San Pedro Manrique, they hide the pleasure of enjoying the cheese in a different way.
For Inma Herráez Hurtado, manager and alma mater of this company, soriana of adoption since 1999 and Extremadura of origin:
“The cheeses we make are of supreme quality and artisanal, because we do everything by hand. There is not a single machine, there are only the hands to melt and mature the cheeses. ”
La Quesería Tierras Altas, began its journey back in 2012.
Its novelty lies in the presentation of cream cheese pastry sleeves, with utility patent.

They are being very well received in the world of hospitality and catering, as well as by the consumer in general, for their easy handling.


Innovating in a world as traditional as cheese is complicated, says the manager, Inma Herráez.
So we must sharpen the ingenuity, but in Quesería Tierras Altas know that the ingenuity allows you to keep the quality intact and reach tables that others can only dream of.

The company was born only five years ago, when a Valladolid cheese enthusiast, Ignacio Velasco, decided to install the factory in Tierras Altas (Soria-Spain).

To ripen the dairy products and turn them into spreads.

He recently retired and today the witness is held by Inmaculada Herráez, creativity and illusion in its purest form.
Within this innovation we are introducing ourselves, says the person in charge of the Cheese Factory, in the world of food for Jews.

“We are working on kosher cheese”.

” That is, elaborated under the guidelines required by practicing Jews and that suppose, for example, utensils that have never been in contact with the flesh “.

“A rabbi comes for four or five days to supervise the manufacturing process and by the end of the year we can be in seven countries,” says Inmaculada Herráez.
This step we have taken does not mean creating a new brand. It is rather a new seal that we want to give our face creams open new business experiences.
Make our cheeses known to the different communities and adapting to what the current demand.

International Impact

Although demand is scarce at the national level, “outside of Spain we are having great success,” he says.
“For me it is very important because it is opening doors,” he says and adds that also because “the label of ‘produced by Inmaculada Herráez’ will reach other countries.

“With the signing of an Extremaduran cheese shop that fell in love with Tierras Altas and puts its grain of sand in one of the most unpopulated regions of Europe.
“I continue to make the same products with creams and cheese,

” he explains, but I have incorporated a patented and innovative line.

It’s about the sleeves, “just like the pastry makers do, but with cream cheese.”

“Right now it is what is most successful because it is very comfortable for any cover. Save work to those who buy it, “says the cheese maker.
For the time being I have tried the SHEEP CHEESE CREAM WITH BOLETUS EUDULIS, which has pleasantly surprised me.
It has a strong flavor at the beginning but leaves a bitter aftertaste that is pleasant to the palate.

Cheese Creams

this classic cream, is soft, and great to accompany with honey to be a delicious dessert.

Ideal for mid afternoon take a toast with it to enjoy both its aroma and taste.
And it could not be missing in the land of the Torreznos:
special to taste it as an aperitif, very tasty and in which that soriano touch is appreciated with pleasure.

“The sleeves I sell mostly to distributors, but I also prepare smaller, half pound,” he says. The innkeepers themselves can see their ideas reflected, in addition, with new ingredients.
This is so and tells us that for example in particular from Cádiz.
I call myself a chef to tell me that because of this fashion, bluefin tuna, and if I could prepare a cream with that ingredient, and I said yes, without any problem I did.
They have also asked for me with nuts. “It’s something that is personalized, but always based on my own cheeses.”

In fact, the presentation in pastry bag is patented.
“I do not manufacture under any other brand or for anyone else. It’s a bit like a son, “he says.
Of course, it has left traveler and already has demand in almost all of Spain and in more than ten countries.

The quality

The secret of this success tells us that this in addition to the novel presentation, resides in “the quality of cheese.”

“I do not make cheese creams with 5% product and 95% additives to correct the taste.

Here it is the other way around, take the cheese and the melting salts so that it can be spread, because otherwise it would be impossible.

It does not carry rare preservatives and that gives it quality, “he says.

An advice

There are people who ask me how you can put a good cheese to melt. I answer very easily is that we use the same cheese that is sold whole. We simply take advantage of those that have some small aesthetic defect, for example, a crack. It is a perfect cheese, only it is not attractive to the eye.
There are also those who send us their cheeses so that my hands and that of a person that helps me turn them into delicious creams easy to handle and for all tastes.

The pairing for daring palates. By Angel Marques Avila

The pairing for daring palates and you can enjoy it. If you are young, modern and foodie, willing to try new experiences. This winter you have an appointment at the LARIOS CAFÉ in Madrid.

For this new experience, the chef NACHO GARCIA, with experience among others JOAQUIN FELIPE or MARTIN BERASATEGUI, has designed (together with the team of LARIOS CAFÉ and ROYAL BLISS).

A combination of 5 dishes and 5 cocktails made with different tonic ROYAL BLISS, prepared by ALEXIS CARDENAS, that will take you along a road full of inexpressible emotions.

Beginning of the Expedition

The experience begins by opening the mouth with an APERITIVE, consisting of Idiazábal croquette and pear compote Bao; of bacon and kimchi. To accompany this dish we take a Gin Tonic with LARIOS 150 & ROYAL BLISS CREATIVE Tonic Water Kaffir lime and lime twist that enhances the two appetizers proposed and prepare the palate for the rest of sensations that you are about to experiment with the following dishes .

The next match corresponding to the section of FISH.

It was composed of Tiradito with green curry, pico de gallo and passion fruit gel. To escort this dish we take VODKA VOX & ROYAL BLISS EXPRESSIVE Orange Syrup fruit passion and grapefruit twist.

The different food plates

Next is the time of the PASTA.  Through the Gnochi of roasted pumpkin with Manchego cheese sauce, bacon and rocket shoots.

For this dish, the Cardenas bartender prepared a cocktial composed of gin, LARIOS 12 & ROYAL BLISS YUZU SENSATION BITTER Angostura and orange twist.

With the following plate of PRESA IBÉRICA charcoal with pineapple and ginger chutney. It was the turn of tasting Dominican rum BRUGAL EXTRA AÑEJO & ROYAL BLISS IRREVERENT GINGER ALE Ginger and twist of grapefruit.

The dessert


And to conclude this tour, we arrived at the dessert composed of a creamy with raspberry and apricot with eucalyptus candy.

Here comes the moment of the gin LARIOS ROSÉ & ROYAL BLISS BOHEMIAN BERRY SENSATION Aroma of strawberry and orange twist.

Calm atmosphere enlivened by a duo composed of guitar and singer that offered all kinds of ballads and melodic songs. The room under the baton of Manuel Infantes gives an attentive and fast service. Frankly, there are too many terms because what you have to do is come and experience it yourself.

You will live a frankly unforgettable moment and you will surely repeat it.


Caviar is a rare and exclusive luxury. Today we are going to talk about Caviar de Riofrio that comes from the Industrial piscícola navarra that began its journey in 1956 and extended to its current facilities in Andalusia (Riofrio) in 1963.

History of Caviar

Thus, with more than 50 years of experience in fish farming, and three facilities, including two of the most important sturgeons in Europe, today they are one of the largest sturgeon aquaculturists in the world, the most important of A. naccarii, and the first with ecological certification for caviar and sturgeon.

In Spain from always and up to the 70s, sturgeons were fished for their meat and roe. Both on the shores of the Mediterranean and the Atlantic, and along the Guadalquivir, the Ebro, the Duero and the Tagus.

These famous rivers of the Iberian Peninsula were traced by sturgeons loaded with roe to reproduce, of the species A. naccarii and A. sturio, and even in some cases the famous Beluga H.huso.

From the 30s to the 60s, the production of Guadalquivir caviar was developed (Acipenser naccarii). Being one of the two European caviars together with the French (Acipenser sturio).

Historically, Iberian caviar was, as in France or Russia, a famous and desired delicacy.
In fact, there was a brand of Iberian caviar that was exported, with great success, even to Russia. Several tons were harvested each year.

During these decades, the overexploitation of this Iberian species for its caviar, as well as the construction of the Alcalá dam in the Guadalquivir, caused its disappearance.
Only some wild specimens of A. naccarii that traced the Po in Italy remained.


The Caviar of Riofrio

In Spain, and specifically in Andalusia as in all regions of the world where the sturgeon was caught for its caviar, the populations practically disappeared due to the deterioration of its habitat and above all due to its overexploitation.

CAVIAR DE RIOFRÍO after more than 20 years of research and development has managed to dominate the breeding of this native species native to the seas of Southern Europe and its rivers: the Acipenser naccarii.

This company has the largest population in the world, with more than 600 tons of naccarii. What allows it, respecting wild populations, produce a high quality sustainable caviar.
Good things require time, patience and care.

The first thing that differentiates our naccarii caviar from others, says its Production Manager, and biologist Alberto Domezain Fau, is that our females need about 16 years of breeding.
Twice as long as most of the usual market caviar.

To this we must add the conditions in which our sturgeons are raised, because our facilities are located in open natural environments, where the sun, natural air and pure water of the rivers that nourish our pools constitute the base that has allowed to achieve an ecological breeding process.

The result is a European ecological certification, controlled by official organisms and agencies of sustainable development, in all those natural and technical parameters that give these caviars a great purity and security to guarantee the greatest pleasure of the clients.
This philosophy makes it easy to identify those products that have a series of specific characteristics that confer a quality level endorsed by an official agency such as the Junta de Andalucía through the Ministry of Agriculture and Fisheries.


The organic farming logo of the EU offers consumers full guarantees that the origin and quality of food and beverages meet the requirements set out in the EU Organic Agriculture Regulation.

Proof of this is that Cervantes already mentioned the caviar in Don Quixote (1615): “They stretched out on the ground, and, making tablecloths of the herbs, put on them bread, salt, knives, walnuts, slices of cheese, bones of ham. , that if they did not let themselves chew, they did not defend being sucked.

They also put a black delicacy that they say is called caviar and is made from fish eggs, a great wake-up call. ”


It is the first ecological certified caviar in the world, fresh and soft.
With the right point of salt so as not to hide its varied marine nuances and nuts.

A delicate process of elaboration by our experts guarantees the maximum quality of the product.
Having no added preservatives, or having undergone ripening or oxidation processes, it preserves all its delicate nuances of flavor intact.

Both in the primary taste and in its delicate aftertaste. It is the authentic fresh caviar that the Czars ate.
This ecological caviar is available in exclusive glass jars that guarantee optimal conservation. Available in two Classic and Classic categories and Excellsius.


Following the traditional techniques of Iranian preparation, we obtain a caviar with the right point of maturation and salt, soft texture and intense flavor.
This company manages to unite the best qualities of Caspian caviars with the unsurpassed raw material of RIOFRÍO.
It is the traditional caviar is packaged in metal cans with a wide range of formats from 10 g up to 1 kg.


This product has the peculiarity that it is an elaboration of Riofrío Russian Style Caviar, which is based on the purest Russian tradition used since the time of the Tsars and applied by the experts of this company with the right point of salt (Malossol Style) to preserve the purity and quality of the freshest caviar.
Available in classic metal can format and in two usual categories Classic and Excellsius.


This variety is pure Caviar, which will bring feeling and personality to your creations.
Elaborated for its sprinkled application, it will give an extraordinary and creative touch.
Molinillo with ceramic mechanism 30 g. – Recharge with 30 g.

It also appears in DADOS DE CAVIAR. This technique has been developed by RIOFRIO. Based on a new concept for the world of high catering and cocktails.
After many years of research from its R & D department, it has achieved an optimal result for the market.

Always keeping in mind and respecting the essence of the original product, the authentic Caviar.

Getting a different and exclusive way to take authentic caviar. In cocktail format, shot, skewer or as an ingredient of the best culinary creations.
It comes in a pot with 25 dice with a net weight of 30 g.


Alberto Domezain Fau, Biologist and Production Director Caviar de Riofrío S.L., tells us:
“that the ecological caviar of his fish farm is the coolest we have”.

It is the type of caviar that was taken in the production areas and we consider that it is our best product.

Although many people have become accustomed to caviar with preservatives, which has much stronger flavors.
He declares that the RIOFRÍO fish farm was the first in the world to obtain the certification for ecological Caviar.

In the world at the moment there are only three certified farms in ecological production of sturgeons and caviar;
• the first one that achieved it after many years of preparing it was the Riofrío fish farm. Riofrío Caviar, with its first production of caviar in the year 2000.
• The second was the Yesa fish farm, from CAVIAR PIRINEA. Certified in 2008 and with its first production of caviar in 2012.
• The third and last one for the moment is a fish farm in Canada, which has been certified in 2.017.

For RIOFRÍO it has “taken a great effort to be pioneers in the ecological production of caviar.”
The caviar of this fish farm lives in a spring that springs from the Sierra.
A torrent of natural water, pure and crystal clear. In a natural environment and protected, preserved, respected to achieve an organic production and its European certification.
“Those rare and exclusive eggs were consumed for centuries in traditional salted fish”.

Presentation of caviar

To present the caviar, it must be served in a deep glass container. This is placed in another container filled half of the snow (broken ice).
The caviar is decorated with watercress and served by sending slices of English bread (even better than brown bread) spread with lightly salted butter, pieces of lemon and finely chopped chives.

It is one of the luxury gourmet products par excellence. The shortage of production, in addition to its tasty flavor, make it a super luxury snack.

Take the wine where you go.

Take the wine where you go.


Bring the party with you

This bag has a secret tap for your wine

Publicado por VT en Jueves, 18 de mayo de 2017

How to match wine with each type of food

How to match wine with each type of food. Today we will explain how to match the wine with each type of food. A few months ago we explained part of this content, and now we want to expand. We remember what we said in his day:
It is about those who know less about the world of wine, but like to organize meals or dinners with friends, or simply be at a meal and have to choose a wine, know the general guidelines, and have a food matching guide and wines.

By Type of Wine

The generous wine (Jerez, Oporto, etc): it is taken as an aperitif before lunch.

– Young red wines: they accompany very well the meats of veal, lamb and bird. The pasta, the vegetables and the paella.

-Wine reds Crianzas and Reservas: to accompany the stews, the swindles of ox, and the game meats.

The white wines: usually taken with fish and seafood. The ham and the soups. They can be taken with white and light meats like chicken or turkey. We can also take them with cheeses (preferably blue)

The rosés: can be taken as an entrance before eating, and tapas. In the same way it can be taken with oriental foods, and salads.

-The cava and champagne: in any type of food and throughout it, without differentiating the type of food.

Sweet wine: they are always taken in the dessert.

But we must not forget that the pairing of food and wine is not always respected, since for the tastes the colors were invented, and there are people who love a certain wine, who always want to accompany the food with that particular wine, be it kind that is.

Initial Considerations

We are going to give some considerations once we have talked about the food and wine pairing guide, which should also be taken into account.
a.-Respect the order of the wines in the food: starter, 1st dish, 2nd dish, etc …
b.-We must know the composition of the food (soft or strong), to choose the type of wine.
c.-Never take more than four different types of wine in the same meal
d.-Avoid drinking wine with foods such as: garlic, vinegar, artichokes, smoked asparagus, chocolate, why they kill the taste of wine.

Time of year

The different periods of a year also influence the consumption of one type of wine or another.

It seems that in the months of cold and lower temperatures, you want a stronger wine with food than a soft one.

In these cases we always opt for a red wine, because winter meals are stronger and more spicy than summer food.

The red wine as we said previously combines very well with roasts, stews and meats in general and these meals usually, especially the stews we take them in autumn or winter.

Therefore, in winter if we have to choose a wine for food we can follow the guide shown at the beginning of this article to know which red wine to choose.

On the contrary, if we are in a few months of good temperature and heat, white wines better accompany our meals.

This is due to the fact that with the heat it is more desirable to take light meals than heavy meals, and white wine for these cases is ideal. This is because the acidity of white wine is lower than in red wines, and therefore the food does not become so heavy.


Possibly some may say that these theories are past history and does not stop being right.

Due to the enormous advances that have taken place in the elaboration of the wine and the new techniques of the same, nowadays you can obtain white wines with a certain acidity, or white wines with aging.

This means that white wines with a certain acidity can be taken perfectly with meats, as well as fish, seafood and rice dishes.

It is recommended that in these cases the selected white wine be of a certain quality, because the white wines of aging bring volume to the wine.

For the same reason, today we have red wines that perfectly accompany the fish.
This is the case of young and fruity red wines, which can be taken with blue fish.

And red reserve wine that is accompanied spontaneously with stronger fish such as sea bream.

In the case of sweet wines, they have also undergone transformation over time, and so you can see sweet wines in appetizers and tapas, and especially taking it with cheeses.

Food and wine guides


white wines, rosé wines and fine sherry wines


white wines


white wines, but depending on the type of seafood, some wines are better than others.
– Prawns, shrimps, shrimps and crayfish .: albariño and white wines made with Sauvignon grapes
– Crabs, Necoras and ox: white chardonnay, albariños and ribeiro.
– Clams and Oysters: ribeiros and young white wines.
– Barnacles and hedgehogs: godello grape whites. Also the fine wines of Jerez.


you can distinguish
– Cold: young white wines, and Amontillado wines.
– Hot: young red wine
– Fish or seafood: white wines
– Meat: young red wines.
– Vegetables: young red wines
– Consomés: white wines from Jerez.
For the creams you can use both white wine and young red wine.

Rices and Pasta:

rosé wines and young red wines


young and breeding red wine


both young red wines and white wines. Preferably white wines, but for the blue fish the young silly wine can be used.


red wines in general
– Stews and red meats: red wines with aging
– white meats: young red wines or with little aging.
– Chicken and Turkey: rosé, white wines with aging and young red wines.
– Cold cuts: young red wines and rosé wines of merlot grapes.
– Game meat: red wines with body (aging and reserves)

Other Meals

– Spicy wines: aromatic red wines and rosé wines
– With spices: rosé wines made with cabernet grape.
– Bittersweet (China): rosé wines and some young red wines, especially aromatic ones.


Qiesio manchego curado

we must distinguish between
• Queso Fresco .: aromatic white wines
• Tender and semi-cured: white wines
• Cured: White wines with aging or red wines with body.
• Blue cheese: red wines

In general, the cheeses match well with white wines, but if a red wine is chosen it is recommended that it be a wine made with Pinot Noir grapes.

In the pairing of wines and cheeses, it is normal that this is produced between products from the same area, this is Rioja wine with Rioja cheeses. This is because the climate of the area influences it, but especially the type of area and the culture of the people in that area.


Sweet wines such as muscatel wine and mistelas in general.
Poles and Sweets h3)
• Cakes: muscatel grape sweet wine
• Tarts: sweet wines and Sherry wines.

After lunch

For those who like to savor a wine after a meal instead of a liqueur, sweet wines like Port wine are the best.

Wine to cook

Wine is an ideal complement to cook dishes. But what did you put into each type of food?
It is not easy to choose a wine to cook, when the line of that dish does not specify it.

Usually we usually put the first one on hand, and many times we fall into the error of putting a very cheap wine thinking that we are not going to spoil a good wine in the stew of a dish. That is a big mistake.

Considerations for cooking dishes with wine.:

1.- Do not cook a plate with a wine that you would not drink a glass of that wine. If the wine does not have a minimum of quality the dish can go horrible because instead of enhancing the flavor of what you are cooking it can make it worse.

2.-The type of cooked. The longer this wine is in contact with the food we are cooking, the greater the flavor that is integrated, and its aroma.

3.- The type of wine
• Red wines: they add density and color to the food. So for the stews we will use a young red wine, while for red meat we will use a full-bodied wine with a little aging.

But if what we want to cook are grilled meats, we will use a sweet wine from Jerez to counteract the dryness of the grill.

• White wines: for its degree of acidity it is used to cook sauces that go with fish or shellfish. In the case of seafood, it is preferable to use a dry white wine to prepare the sauce that will accompany the seafood.

• Sweet wines: they are used in the kitchen to make sweet sauces that go with foie gras or game meats.
Remember at the time of cooking that all wine has alcohol, and this remains in the food no matter how much we are in the fire cooking.

According to studies conducted after an hour cooking a plate with wine, the percentage of alcohol that remains on the plate is 25%.


In conclusion, the pairing of food and wine depends to a large extent on the type of food, and the characteristic of the same.

Similarly we should avoid mixing with the wine a series of foods that kill the taste of it.
However, innovation and personal tastes of each also play an important role when choosing the match of each wine with each meal, and that is something that can never be missed.
We hope that, with the explanations given, it will be easier for you to make a pairing of food and wine, next time.

How to read the wine tasting notes.- by Iberowine

Many times we have asked ourselves how to read the wine tasting notes, in order to understand their function much better.

The first thing we must do to correctly understand the wine tasting notes, is to put the five senses in maximum concentration, to be able to perfectly understand the characteristics of the wines.

We are going to define the steps to taste a wine, without losing sight of the fact that we want to do something that illustrates and is pleasant to us, and not boring.

The wine tasting notes are the result of the tasting of the wines, and their summary of what is perceived put on a paper.

The wine tasting notes are reflected in the wine tasting sheet, and are the wine ratings, and these generally speak of:

 Wine tasting notes

1.-Notes on Sight

It is the first impression we have of wine. What we see But from the first sight we can already appreciate things, since the view indicates the structure of the wine.

If the wine is dark, it is a fleshy wine. The border also indicates information.

We make a parenthesis to quickly explain what “border” is. This is the name of the part of the wine that touches with the glass of the cup or container of the wine.

So if the border is a violet color, we are talking about a young wine. On the other hand, the aging or reserve wines have a tile-colored border. This is due to the oxidation of the wine, which has occurred in the barrel.

Violet rim: young wine

Tile color border: wine aging or reserve.

2.- The Smell (smell)

When they talk about the aromas of wine, they are the sensations that are perceived with the smell that wine gives off.

A small trick to get the aromas of wine is to tilt the glass so that with the movement the wine moves and releases its odors.

The aromas can be of two types:

Fruit aromas
Aromas a Madera .: as a result of its passage through the barrel (aging and reserve wines). In this case the tasting note will talk about smell of coffee, vanilla, or leather

In red wines

The scents of raspberry, licorice, strawberry, green pepper, truffle, cocoa, vanilla, plum, cherry, banana, cinnamon are perceived.

White wines

They show us smells of: Melon, Honey, kiwi, lemon, orange, apricot, pear, fig, honeysuckle, mint, asparagus, herbs, grapefruit, lime, cucumber, grass, minerals, quince, hazelnut, mango, cream.

The rose wines

They do not offer smells of: cherry, pomegranate, strawberry, blueberries, tangerine, quince, raspberry.

Sparkling wines

We will perceive these scents: cherry, apple, lemon, hazel, yeast.

The sweet wines :

Caramel, plum, pineapple, chocolate, hazelnut honey.
Although wine tasting notes are not going to tell us, when tasting a wine we can perceive other scents, which can indicate wine defects. These scents are:

The scent of vinegar, which tells us that wine is bad.
Cork aroma, which indicates that the wine has a defect.
Normally these odors are caused by a defect in the cork stopper, so we will see many times in restaurants and even in the wine tastings, that the person who opens the bottle, the first thing he does is smell the coke, to make sure that this is perfectly


3.- In the mouth

The notes that the wine leaves in our mouths are the flavors of the wine. Through the mouth we perceive several aspects and characteristics of the wine.

In the mouth are detected:

  • the acidity: its level can be lively, fresh, excessive, soft. The more saliva you produce when tasting the more acidic wine is.
  • texture
  • degree of alcohol

Basically we can detect the following flavors:

Sweets: depends on the type of grape used and the region where it has been produced.
Acids: associated with the freshness of wine
Bitters: determined by the tannins, and whose perception is the dryness in the mouth.
Salted: This flavor is only found in manzanilla wines.

4.- Sample Tasting Notes

Example 1


Dark cherry red color with violet reflections. It is high layer, clean and bright. Dense and very slow tear.


Clean and very intense nose in which a good balance is reflected between intense aromas of ripe black and red fruit and pleasant toasted notes, which little by little become roasted. Many spicy nuances (vanilla, nutmeg, pepper), some good notes of tobacco, leather and a subtle mineral touch.


Powerful entrance that fills the mouth. Good attack with a large fruit load, with the wood very well integrated and with spicy memories.

Step very tasty, fleshy and expressive. Sweet tannins, polished and creamy. Good acidity Great structure Long and persistent finish.

This is a clear example of a wine tasting note. I’m not going to tell you what wine it is, but because of the comments above, we can make some affirmations:

It is a red wine
Reserve or breeding
Have you been able to deduce it?

Example 2

Sight: With a lively and elegant shine it shows shades of yellows to greens, with steely sparkles, denoting the latter the youth and freshness of the wine.
Nose: With floral aromas, rose petals and violets together with fruity aromas, especially lychee and ripe banana, also citrus fruits; It is a markedly varietal wine, with a final reminiscent of yeast and pastries, as well as limestone notes typical of resting on its lees.

Mouth: Spectacular attack and very expressive regarding the varietal character of the grape. Voluminous, dense and fatty in its wake and with a megargue aftertaste, very ripe banana and ginger.
In this case we are in a wine that we deduce is:
-a white wine He discovers the yellow tones to green.
– Young wine, for its aromas flowers

We could continue doing exercises to try to deduce a wine for its tasting notes, but if you have a simple guide you see that you can guess many things about the wine that you present us or that we take.

The tasting notes are a series of descriptions of a wine after having made the organoleptic study that corresponds to it.

However, this definition corresponds only to professional experts, because for others there may be a very wide range of qualities and tastes, for the fact that two people do not have the same tastes and perceptions of things.

Do the Tasting Notes work for Something?

The answer is yes. The tasting notes give us an idea of ​​what we can find before drinking a wine, regarding its smell, aroma and flavor, which helps us to fully enjoy that wine.
But they can also help us when selecting a wine that we want to buy, because thanks to them we can bring the purchase much closer to our tastes.
Finally, we should add our personal perceptions to the wines we tasted.
But do not forget that wine is a pleasure, and for that reason it is something very personal.

The wine to accompany the salmon this Christmas.

The wine to accompany the salmon this Christmas. When thinking about a wine for Christmas meals, we should also think about what kind of food we are going to put.
Depending on the chosen meal, we will think of one wine or another. There are wines that combine better with meats, others with fish, and others depending on the type of food combination.
Everyone knows that red wine goes better with meats, and white wines with fish. But there are also rosés that fit perfectly, in these celebratory meals.

The salmon

If we have decided on a meal with salmon, we must take into account its characteristics.
Salmon is a fatty fish, and therefore should be taken into consideration when cooking.

Wines of Sauvignon Blanc

If we have cooked it over a low heat, the fish will have a softer texture and therefore it needs to be accompanied with a wine made with sauvignon blanc grapes that will enhance the flavor of the fish. Some wines elaborated with this grape are:

• K-Naia
• Viña Jilguero
• Pirineos Blanco
• Nube Leza García viura- sauvignon

Pinot Noir wines

If the salmon is going to be cooked on the grill (cooked fast) or grilled, we should think of wines that have few tannins. In this case the wines of the Pinot Noir grape perfectly fulfill this condition, since they will not hide the flavor of the salmon. Here are some examples of these wines or cavas:

 Somos Varietales white
• Viñas del Vero Pinot Noir
• Veuve Clicquot Ponsardin

Pink wines

Now and we are going to take smoked salmon, we should think of rosé wines, which go very well. Any ideas:
• Care Solidarity Rose
• Enate Rosado
• Pago de Cirsus Gran Cuvee Special.

Chardonnay wines

But if we are going to cook the salmon in the Asian style, we should think of wines that are stronger, which go better with strong flavors than with soft flavors. The flavor cooked in the Asian style, enhances the strong flavor of the salmon. We are talking about white wines made with chardonnay grapes. Some examples:

Anayon Chardonnay
Viña Zorzal Chardonnay
Sueños by Obergo
Uberzo Chardonnay Organic

Red wines

For those who love red and also salmon, there are also combinations. When the salmon is accompanied with sauces, spices or spicy, it is better to think of a soft red wine to accompany that meal. In this case we can talk about wines such as:
Heredad H
• Flor de Nieve Tinto
• Beso de Vino Syrah
• Vilicus Crianza


The way to cook and take the salmon, will be of the utmost importance to choose the wine that accompanies the meal.
Therefore, this marvelous fish called salmon can be taken with any type of wine.

Beer or Wine, what is appropriate for each situation?

Beer or Wine, what is appropriate for each situation?.  If we leave out the subject of alcohol graduation, the situations in which to drink wine or beer can be different.

wine or beer
wine or beer

The wine

Being a drink with a graduation between 8º and 16º its consumption can be typified in cold situations, or at rest.
In winter, it is better to drink non-cold drinks in order to warm up quickly.

The wine with its alcohol content, accompanies more for these situations.
It is also an ideal companion for meals, both red and white wines, depending on the type of food we take:
– meats and stews: red wines
– fish and seafood: white wines
– salads and rice dishes: white wines
The rosé wine is used more for tapas, when we do not want to drink beer.
Situations where it is most common to drink wine is:
– The appetizer
– In the afternoon tapas
– During the meal
– In the kitchen as a condiment
In addition, there are situations conducive to wine such as:
– Events and celebrations
– As a gift
The benefits of drinking wine are well demonstrated as long as it is taken in moderation.


Being a beverage that contains carbon dioxide, we must know that your drink will produce a feeling of filling and possible gas in the stomach.
Also keep in mind that beer is drunk cold, and therefore you want to drink more in hot weather.
It usually takes a lot as an appetizer or tapas, although as the tastes are personal wine is also used for tapas.
We can say that the situations where it is more common to drink beer is:
– The appetizer
– On the tapas
– Before a meal
– In the kitchen as a condiment



The situations of drinking wine are greater than those of drinking beer, but let’s not forget that wine can reach 17º, while beers usually have 6º, and when it comes to drinking we have to take it into account.

Hundred Per Hundred Gallego cheese

Hundred Per Hundred Gallego cheese. It is a fresh cheese of white paste, soft and granular, made with cow’s milk.
Completely natural without preservatives or additives.

Gallego Cheese
Gallego Cheese


One Hundred Cheese for One Hundred Gallego

Cheese made from cow’s milk that, after a production process that includes the phases of:
• coagulation,
• cut curd,
• disheveled,
• Kneaded and salted,
• molded,
• pressed,
• maturation and,
• in your case, cured.
The cured cheese has a slightly differentiated crust and its paste, yellow in color that can reach intense yellow, has a hard consistency at times and always firmer than buttery.
Its flavor is somewhat metallic, spicy and dairy, with characteristic aroma.

As regards fresh cheese, it does not have a differentiated crust, the dough is white and granulated, soft, clayey to the touch, unctuous, melting on the palate.
Its taste and aroma are reminiscent of the milk from which they come, slightly acidic.
From my personal tasting, I prefer more for the latter, the first one, the curing is difficult to direct in the mouth, because it sticks a lot to the palate, and throat and to be able to swallow it is necessary to drink liquid.

I could only take it by adding honey, but still.
However, the fresh is very grateful to the palate and with honey or just delicious.


Production area covers thirteen municipalities in the eastern region of Lugo.

Milk used is that of the healthy cattle of the breeds Rubia Gallega, Pardo Alpina and Friesland, reared in the area.

The cheese is made with pasteurized whole milk and rennet of animal origin or other authorized.

The zone protected by the D.O.P. “Cebreiro” presents an oceanic mountain climate. It is characterized by the strong degradation of the maritime influence and by the accentuation of the continental characteristics.
This is an important limitation for agricultural activities.

A large part of the territory, above 1,000 meters of altitude, has a temperature regime that could be characterized as “very cold”, within what are the general conditions for Galicia, with a frost-free period of less than 5 months .

As a consequence of the unfavorable conditions of the environment, livestock activity is fundamental for the economy of the area because the climatic, soil and orographic conditions are less hostile to agriculture, due to the presence of good natural meadows and pastures (although on small areas), due to the possibility of using as pastures the numerous areas of mountains and the adaptation of livestock to the climatic rigors


The origin of these cheeses is attributed to the first monks who settled in the town of Cebreiro entry point in Galicia of the French Way.

Main route of pilgrimage to Santiago to attend the hospital that was built in the late ninth century to meet the needs of pilgrims.

Throughout the centuries, pilgrims tasted cheese in the mountains of Cebreiro and made it known throughout Spain and Europe.

The documentation kept in the National Historical Archive and in the General Archive of Simancas, allows us to sketch curious notes related to the dispatch, on an annual basis, of cheese made in Cebreiro for consumption by the Portuguese Royal House during the reign of Carlos III.

Cheese was made in their homes by the villagers of the region (mainly women) from November.

The consignments always consisted of two dozen cheeses.
It was carried out in the last fortnight of the year, taking advantage of seasonal coldness for its best conservation.

To be delivered in the first half of January as a treat to the Queen of Portugal.

Other aspects

In addition, various documents of the eighteenth and nineteenth centuries also credit the notoriety that had Cebreiro cheese at that time.

Going now to more recent bibliographical references, in the book “General Geography of the Kingdom of Galicia (1936)”, information is collected regarding the cheese of Cebreiro, its characteristics and way of elaboration.

Later, and already in the sixties of the last century, Carlos Compairé Fernández, scholar of Spanish cheeses in general and Galician in particular, published several works in which an extensive study of these cheeses is made, including chemical and bacteriological analysis.
We could say that they are the first scientific studies on them.

In the “Spanish Inventory of Traditional Products”, published by the Ministry of Agriculture, Fisheries and Food in 1996, it includes, in the chapter dedicated to cheeses, a wide range of information about Cebreiro cheese, with information about its characteristics, its way of elaboration, its history and its economic importance.

The pilgrims who enter Galicia on their way to Compostela through the town of O Cebreiro appreciate the uniqueness of the “pallozas”.

Houses with thatched roof of pre-Roman origin, the hospitality of its people, the legend that places the Holy Grail in the sanctuary of the town and, without a doubt, the taste and presentation of the cheeses made here.

Currently, the production area of ​​the Protected Designation of Origin Cebreiro includes the municipalities of:
• Pedrafita,
• O Caurel,
• Cervantes,
• Triacastela,
• As Nogais,
• Navia de Suarna,
• Becerreá,
• Baralla,
• Baleira,
• Castroverde,
• A Fonsagrada,
• Láncara e Samos.
The “Queixo do Cebreiro”, ideal to take alone, with honey or with fruit candy.
It is also an ingredient of enormous possibilities for dishes of all kinds.



The steps of tasting a Rioja wine

The steps of tasting a Rioja wine, to be able to capture and appreciate all the characteristics of the wine, are closely linked to the sensations that it transmits to us in each of the senses.

Tasting steps of a Rioja wine
Tasting steps of a Rioja wine

Tasting steps of a Rioja wine

The View

The sight first captures the color of the wine. Its color tells us the structure of the wine. From there we can draw the following arguments:

So if it’s a dark wine, we’ll know it’s a fleshy wine.

We can also determine the age of the wine. This is whether it is a young or aging wine.

The border that is the part of the wine that touches with the glass, in the young wines presents a violet color. On the other hand, the wines of aging or reserve, have a rim of color tile product of the oxidation that has been carried out in the barrel.

The sense of smell

Inclining the cup with n movement, we get the wine to open, and thus take out its aroma in an easy way.

Initially the aromas can be of 2 types:

  • Fruit aromas
    Aromas of wood product of the barrel (coffee, leather, vanilla)

If the wine is bad, we can also guess by the smell. A bad wine, it smells of vinegar, which gives the name to the “vinegary” concept.

On many occasions this problem is caused by the cork, which has allowed air to pass through. Therefore, many experts before smelling and tasting the wine, smell the cork of the bottle once opened.


Through the mouth we can perceive several aspects of wine

We can detect the degree of acidity, the texture and the degree of alcohol. Our taste organs can identify four types of flavors:

Sweets: depends on the type of grape used and the region where it has been produced.
Acids: associated with the freshness of wine
Bitters: determined by the tannins, and whose perception is the dryness in the mouth.
This flavor is only found in manzanilla wines.


The sensation left by the wine, after a while, is known as remembrance.


The ideal glass for each wine, is one of the facets that we must take into account when trying a Rioja. It must also be perfectly clean and contain no residues or residues of any beverage.

Pencil and paper

It is important to write down the sensations we perceive. In addition, with the passage of time and reviewing the annotations, we will acquire more knowledge of Rioja wines

White surface

It is the best way to detect the color of the wine, against a white surface. We will contrast its color against a white background. A napkin, a tablecloth, or any other background can be used as a white background.

The place

Where the tasting takes place, it must be a place that meets certain conditions. It must be a place with natural light, if possible. If they do not have natural light, it should be white light, and with sufficient intensity.

It should also be an airy and ventilated place. It will be a dry place without humidity.

With these tips you will get a tasting done in the best condition.

What is the best Spanish wine in 2017

What is the best Spanish wine in 2017. In 2017 the 15th edition of the Bacchus wine contest was held, which is the most recognized wine competition by the International Wine Organization (OIV).

best Spanish wine
best Spanish wine

Selected Wines

The competition has had the presence of 22 countries, and the presence of 1700 wines. This year among the great protagonists has been Spain, which has placed 15 wines among the 18 selected finalists wines, as the best wines in the world.
These wines have been distributed as follows:
-6 Andalusian wines
-2 wines from Castilla León
-2 Rioja wines
– 3 galician lancos
– 1 Cava
– 1 wine from Catalonia.
Of the 6 Andalusian wines we highlight those of DO Jerez, Pedro Ximenez, and the wines of González Byass.

White wines are:

• La Trucha 2015 (DO Rias Baixas)
• Mar de Frade 2014 (DO Rias Baixas)
• Guitian de Barrica 2014 (DO Valdeorras)
• White Nieva Verdejo 2016 (DO Rueda)
• Cava Masia Segle Gran Reserva 2008

The red wines are:

• Grans Muralles 2010
• Faustino I Gran Reserva 2006
• Solar de Estraunza Gran Reserva 2007 (DO Rioja)
• Legaris Calmo 2011
Other wines have been:
• Champagne Deutz Rose
• Karpatská Perla Gruner Veltliner 2015
• Mad Late Harvest 2014

On the other hand, these past days have been held 8 23 and 24 October) the Salon of the Best Wines of Spain 2017, a meeting of the best wines of Spain those who have obtained a score greater than 90 points in Guia Peñin of 2018.

This year this Hall has classified three categories:
• Wines of the Podium (from 95 to 99 points)
• Unique Wines (from 93 to 94 points)
• Excellent wines (from 90 to 92 points)
There has also been a significant presence of organic wines, wines that are increasingly arousing more interest and whose rise continues in a vertiginous way.
Finally, to say that the wines featured here as better Spanish wines, have been selected with criteria ordered by the organizers of these events in the present year 2017.

Where to do a spanish wine tasting in madrid. You want to meet him

Spanish wine tasting madrid . Wine tastings are more and more frequent outside the traditional wine-growing areas.

Bar in Madrid
Bar in Madrid

Spanish wine tasting

There are several areas or areas of the Community of Madrid where a tasting can take place. The area of ​​Colmenar de Oreja or the one of Cinderellas meet conditions of climate and terrain suitable for the cultivation of the vine.

Thus, we can find wineries where to taste wines:

In Aranjuez: Bodega Real Cortijo de Carlos III.
Arganda del Rey: Bodegas Castejón. Since 1959
Belmonte del Tajo: Organic Winery Andrés Morate
Colmenar de Oreja: Bodega Figueroa.
Cenicientos: Bodega Luis Saavedra. Special production of organic wines.
Navalcarnero: Bodega Muñoz Martin.
Pozuelo del Rey: Winery and Vineyards Gonsalbez Orti. Quality organic wines.
Valdelaguna: Bodega Pablo Morate. Wine Museum.
Valdilecha: Bodega Orusco. Founded in 1896. Oldest winery in the Community of Madrid.
As far as Madrid capital, we can find several areas for wine tasting:

Markets Zone

Currently the old market has been renovated and conditioned to the new demands of the public demand. We can recommend:

Barley Market: in the Plaza de la Cebada (La Latina). On Saturday mornings it is filled with public to taste wines and seafood. Highly recommend.
Mercado San Miguel: in Plaza San Miguel. A quaint and very popular place.
Mercado de San Antón: very refurbished and a meeting point in the Chuec neighborhood. To highlight its very nice upper terrace.
San Idelfonso Market. In Calle Fuencarral nº 57.
Wine Tasting Locations in Madrid Capital

You can also go to specialized spaces and taste wines.

Especially relevant are:

Entrevinos: in Ferraz street, 36
De Vinos: calle La Palma, 76
Lavinia: Ortega y Gasset Street, 16
La Venencia: Echegaray Street, 7
Arzabal: Menéndez Pelayo Street, 13
La Posada del León: Calle Cava Baja, 12
Matrium: Cava Alta Street, 17
El Quinto Vino: Calle Hernani, 48
Casa González: calle del León, 12


Traditional Wine Bars in Madrid

If we choose to go to bars in Madrid, I leave some recommendations

  • Vinicola Mentridana: located in the area of ​​Anton Martin. Calle San Eugenio, 9
    La Ardosa: calle Colón, 13. With a century of antiquity.
    Stop Madrid: Hortaleza Street, 11. Founded in 1929.
    Bodegas Rosell: General Lacy street, 14 (Atocha). Since 1920
    El Aloque: Calle Torrecilla del Leal, 20 (Lavapies)
    Tempranillo: Cava Baja street, 38
    Finally, I commented that the area of ​​the Cava Baja, is known as the street of wines in Madrid.

In conclusion, if you have time and you like wine, with this guide you can enjoy an excellent Spanish wine in Madrid.

History of wine from ancient times

History of wine from ancient times goes back to the years 8000 to 5000 A.C. It is said that at that time between Georgia and Iran the first wines were produced.
The first crops are known in the Bronze Age in the East region, in Egypt.
Subsequently, the vine also reaches Asia and specifically China.

Spanische Weinregionen


In the so-called New Moon, the Egyptians drank wine and pomegranate juice, to celebrate the arrival of the new life, so did the arrival of the Full Moon.

Wine was considered a luxury reserved for the priests and the nobles.  Nevertheless in periods of celebrations it was allowed to drink it to the lower classes.

In the tomb of Tutankhamen wine amphoras were found. The oldest were found in the tomb of Abydos (3,100 BC).

This indicates that the wine was used as embalming material. Some amphora found is known to contain wine with more than 200 years at the time of being deposited in the tombs, which indicates that already knew methods to conserve the wine.


Surely from Egypt and Phenicia, the wine passed to Greece, entering Crete. From there he passed to Sicily and Lebanon in North Africa.
The Greeks mingled the wine with water to drink it, and they only took it pure in the offerings. At this time wine was used as an offense to the gods.

Roman empire

In the year 200 a.C comes the wine to the Italian peninsula, entered by the south. Following the Greek tradition, the Romans also stored the wine in amphorae.
The Romans quickly replace the wine, by other alcoholic drinks, and popularize it among its troops, to which they supply it before each combat.

Due to the expansion of the Roman army throughout Europe, the wine very soon becomes popular where it arrives the Roman army.

In contrast to what is now being done, the wine left aging in amphorae located in the upper part of the house next to the chimneys, which left a certain smoky aroma that was very appreciated at the time.

Generally the preferred wine they drank was white. The red wine, mixed it to make it disappear the color. The proportion and mixture was 2 parts of water and one of wine.
With the fall of the Roman Empire, the Visigoths are the heirs of the cultivation of the vine.

The property of the vine passes to the power of the kings, and monasteries who are the ones who cultivate the wine.
The Vikings took her to North America, in the year 1000 D.C.


It is the Phoenicians who take him to Spain. One of the samples is found in the tomb of a person in La Joya (Huelva), where wine amphorae are found.

Another one of the sample and the presence of the wine, is detected in the Mediterranean in the zone of Denia.
Between the 9th and 12th centuries, we have many samples of wine productions, especially in the area of ​​Galicia.
During the Reconquest, vine is planted in the area around the Way of Santiago. Appearing the areas of Ribera del Duero and Rioja.
After the 12th century, the wines arrive in the area of ​​Catalonia.

Medieval age

It is precisely the religious who, after the fall of the Roman Empire, are responsible for spreading the vis for all the territories of Europe, given the need for its use in religious celebrations.
During this time, wine is used in the kitchen.

Modern time

From the seventeenth century, wine begins to have the appearance it has today. Sulfur dioxide is being used in the barrels to increase its life, and in this way the consumption begins to become generalized.
At this time the sparkling wines appear, and thus in 1872, the first cavas are made.
In 1927 the IWO (International Wine Office) was founded by several producing countries to regulate the winemaking practices.
In the mid-twentieth century, it seems the new concept of fermentation called carbonic maceration.
At the end of the twentieth century the processes of mechanization of the grape harvesting, as well as the mechanization of bottling appear.

New systems of stabilization of the wines are discovered and the controls of the same are increased.
Over the years the vine has traveled all over the world, acclimatizing itself to the terrains and climates of each area.

10 tips for a better wine tasting

Wine tasting is putting all our senses in a state of concentration to be able to perceive each and every one of the characteristics and properties offered by the wine.

We will give you some guides so that without being a wine professional, we can distinguish and appreciate everything that the wine offers. It is important that we face it naturally, and thinking that we are going to have a nice time and if it can be fun.

wine tasting

wine tasting

The view

It’s the first thing we appreciate about a wine. Its color indicates the structure of the wine. So if it is a dark wine, we will know that it is a fleshy wine. We can also determine the age of the wine. This is whether it is a young or aging wine. The edging that is the part of the wine that touches with the glass, in the young wines presents a violáceo color. On the other hand, the wines of aging or reserve, present a color border tile product of the oxidation that has been carried out in the barrel.

The sense of smell

Through the smell, we perceive the aromas of the wine. A small tilting movement of the glass, causes the wine to open and in this way remove its aroma in an easier way. Basically the aromas can be of two types: fruity aromas or aromas to wood product of the barrel (coffee, leather, vanilla).

Also by the smell we can perceive if a wine is bad or not. If the wine is bad (unlikely) it emits a smell of vinegar, which is known by the name “vinegar”. Normally in these cases the problem is in the cork that has let air pass. Hence, many experts before smelling wine smell the cork.

The smell of cork is another smell that can perceive you and denotes that the wine has a defect.


By the mouth we can perceive several aspects of the wine

We can detect the degree of acidity, texture and degree of alcohol. Our taste organs can identify four types of flavors:

Sweets: depends on the type of grape used and the region where it has been produced.
Acids: associated with the freshness of wine
Bitter: determined by tannins, and whose perception is dryness in the mouth.
This flavor is only found in chamomile wines.

The memory

It’s the feeling that the wine leaves us after a while.

The cup

To make the tasting of a wine we must select the ideal glass for each wine. It must also be perfectly clean and contain no residue or residue of any beverage.


It is advisable to have a jug with water when you are doing a tasting, to wipe your mouth between wine and wine. We can also use the water to lighten the glass before the next wine we try.

Pencil and paper

To be able to write down the sensations we perceive. In addition, over time and reviewing the annotations, we will acquire more knowledge.


It is a very necessary element, since we must expel the tried wine in some container and not have to swallow it. In this way, we collect the wine tasted in a clean way.

White surface

It is the best way to detect the color of the wine, against a white surface. We will contrast its color against a white background. As a white background, a napkin, a tablecloth, or any other background can be used.

The place

Where the tasting takes place must be a place that meets certain conditions. It should be a place with natural light, if possible. If they do not have natural light, it must be white light, and with sufficient intensity.

It should also be an airy and ventilated place. Hence, it will be a dry and dry place.

Finally, with these ten tips you will get a wine tasting performed in the best condition.

How is wine made (step by step)

How wine is made, something that many times we ask ourselves. What few people probably know is that the winemaking barely changed its beginnings.

How wine is made

How wine is made
How wine is made

The basis of winemaking has hardly changed since its inception more than 6,000 years ago.
The method and technique is the same for red, white or rosé wine. What varies are a few such as fermentation time and temperature. In addition to the use of the type of grape and its components.
The picking is made a hand, cutting the grape with special scissors that only cut the bunch, so as not to tear the plant.
For red wine is used for the whole ink ink: the must, the skin, the pulp and also the seeds.
The quality of the red wine sold determined by the quality of the grape’s ink.
That is why it is important, the climate, the qualities of the soil and even the shape of the pruning of the vines over the years, since all influences the quality of the grape.

The process

The tails are placed in the press and then in the crusher to extract the wort.
In the hold, the result of squeezing and pressing is stored in stainless steel barrels.
Later it is added yeast for the sugar of the must becomes alcohol. This process is called fermentation.
The fermentation process is subjected to constant and continuous controls, and experimented to improve the quality of red wine. This is done by taking samples of the must, and mixing it with various types of yeast.


Another essential point in the process of making red wine is the temperature of fermentation.
In the stainless steel barrel where the process of the fermentation is developed the control of the temperature is fundamental.
Red wine must be fermented at a temperature of 30º to 35º. The fermentation time in this type of wine is 10 days.
The elaboration of the red wine requires one more step: during the fermentation of hay they drain the tank for the wine. Oxygen helps yeast to work faster in fermentation.

The controls

Also the sugar level is controlled because, during the process, when the sugar level goes down, the alcohol level rises.
The fermentation is ready when there is practically no sugar left and the alcohol level for red wine is between 11% and 13%.

Subsequently the winemaker pumped the wine into the barrel to mix well.
The wine is stored for a few months, and then filtered to remove particles.


Finally, the bottling process arrives either fully automated, manual or a combination of both.
The key to bottling is to prevent, among the oxygen in the bottle, because it sour wine. The color of the bottle (dark) helps to preserve the wine, since light can affect the taste of the wine.
Use of cork in the wine stopper is determined by the fact that that element seals the bottle tightly, preventing air from entering.
Inside the bottle the wine continues to experience changes as it ages.

Red wine is made from red grapes (sometimes including some proportion of white grapes), and fermented in the presence of skins. It has variable color between cherry red and bluish black.

The most outstanding types of grape for red wine are: Tempranillo, Garnacha Tinta, Graciano, Mencía, Monastrell, Cariñena / Grazuelo, Cabernet Sauvignon, Merlot, Pinot noir, Syrah.
The red wine, depending on the aging time you have in the barrel and in the bottle, will get a different category. In this way we can find young wines, wine crianzas, wines reserves or large reserves.

Tips for building a winery in your own home

Tips for building a cellar in your own home. To all those who are wine lovers and want to have organized the bottles that are.
First of all, we must first of all know that the bottles should have a slight downward inclination, it is highly recommended.
This idea is more and more common among wine lovers.

Construction of a Winery
Construction of a Winery

Construction of a Winery

For the construction of a warehouse, we have to take into account:
Choose Place: It is very important the place where we are going to install the bottles. It should be a cool place, and in low light, ventilated and without vibrations.
Position of the bottle: it is advisable that the bottle is inclined, so that the wine is in contact with the cork.
The temperature: depending on the type of wine (white or red), we must maintain an ideal temperature. For reds between 15º to 17º, and for whites between 6º and 10º.
Humidity: important for the cork to perfectly perform its function of preventing air from entering the bottle. If the humidity is very low (dry), or very high, the cork can rot and stop doing its function.

If we observe that at home we do not have a space that meets the above requirements, we must at least try to meet most of those requirements.
But if in our house it is impossible to have a suitable space, try to keep the bottle in a piece of furniture where it does not give the light.


In the construction of our own winery, we have to consider
Own style: it should be personal and identify us immediately.
Number of bottles: there is no number of bottles that must compose our cellar. To begin with, it should be between 18 and 25 bottles, which are enlarged according to the possibilities of each.
• Composition: must contain both white and red wines, to be able to select on each occasion and in each type of food.

What is the most expensive wine in the world?

Do we know which is the most expensive wine in the world? Before we must take into account a few considerations. It is not the same to speak of historical wines that are only obtained in auctions celebrated for few people, that pay a high price for a wine, that can do it to anyone who has that money. Therefore, to know the most expensive wine in the world, we must narrow the scope to which it refers.

Consequently, we are going to refer to the ordinary commercial sphere, without entering the private collections, or those sold at auctions.

the most expensive wine in the world
the most expensive wine in the world

What is the most expensive wine in the world?

But as the price of the most expensive wine in the world is determined. The most remarkable besides the quality of the wine, are factors that must be known:

  • Age of the strains
  • Type of grape
  • Volume of production
  • Number of vintages in the market and its number of bottles
  • Design and presentation of the bottle.
  • Price

The most expensive wines in the world

Given their price in the market, probably, these are the most expensive wines in the world, published by the prestigious magazine Wine Searcher, however, there will be other criteria and other rankings as respectable as this.

1.-Domaine de la Romanee-Conti Romanee-Conti Grand Cru, Cote de Nuits, (France): 15,703 $

2.-Egon Muller Scharzhofberger Riesling Trockenbeerenauslese, Mosel, (Germany): 9,883 $

3.-Domaine Leroy Musigny Grand Cru, Cote de Nuits (France): 7,880 $

4.- Domaine Leflaive Montrachet Grand Cru, Cote de Beaune, (France): 7,747 $

5.- Domaine Georges & Christophe Roumier Musigny Grand Cru, Cote de Nuits (France): 6.74.6 $

6.- Domaine de la Romanee-Conti Montrachet Grand Cru, Cote de Beaune, France: 5,625 $

7.- Joh. Jos. Prum Wehlener Sonnenuhr Riesling Trockenbeerenauslese, Mosel, Germany: 4,950 $

8.- Domaine Leroy Chambertin Grand Cru, Cote de Nuits, France: 4,170 $

9.- Fritz Haag Brauneberger Juffer Sonnenuhr Riesling Trockenbeerenauslese Goldkapsel, Mosel, Germany: 4,161 $

10.- Leroy Domaine d’Auvenay Mazis-Chambertin Grand Cru, Cote de Nuits, France: $ 4,037

Meanwhile, the first American wine appears in position 18 and corresponds to the Screaming Eagle Cabernet Sauvignon, Napa Valley, USA with a price of 3,050 $

Therefore, this composition and order may vary depending on when it is done, and according to the criteria of whoever does it.

Finally, we hope to have advanced in the knowledge of the wine market its prices and its prestige.

Food and wine pairing guide for beginners

We are going to give a guide of food and wine pairings for beginners. It is about those who least know the world of wine, but like to be able to organize meals or dinners with friends, or are simply at a meal and must choose a wine, know the general guidelines, and have a food and wine pairing.

Food and wine pairing
Food and wine pairing

By Type of Wine

The generous wine (Jerez, Porto, etc): it is taken as an aperitif before meals.
Young red wines: they accompany very well the meats of veal, lamb and bird. The pasta, the vegetables and the paella.
Red wine Crianzas and Reservas: to accompany the stews, the cattle cheats, and the game meats.
White wines: usually taken with fish and seafood. The ham and the soups. They can be taken with white and light meats such as chicken or turkey. We can also take them with cheeses (preferably blue)
The rosé: can be taken as input before eating, and in the tapas. Similarly can be taken with oriental foods, and salads.
The cava and champagne: in any type of food and throughout it, without differentiating the type of food.
Sweet wine: they are always taken in the dessert.

But we must not forget that the pairing of food and wine is not always respected, since for tastes the colors were invented, and there are people who love a certain wine, who always want to accompany the food with that particular wine, whatever.


We will give some considerations once we have talked about the food and wine pairing guide, which should also be taken into account.
a.-Respect the order of wines in the food: starter, 1st course, etc …
b.-We must know the composition of the food (soft or strong), to choose the type of wine.
c.-Never take more than four different types of wine at the same meal
d.-Avoid taking wine with foods like:
because they kill the taste of wine.


The pairing of food and wine depends largely on the type of food, and the characteristic of the food. In the same way we must avoid mixing with the wine a series of foods that kill the taste of it.
We hope that with the explanations given, it will be easier to make a pairing of food and wine, next time.


How to taste a wine in a restaurant step by step

How to taste a wine in a restaurant is not something simple, but not complicated.
Firstly, we will indicate the parameters in which we should look.
Without being an expert in the matter, we can get out of the way if we have to taste the wine.

taste a wine
taste a wine

Cork (TCA)

How to taste a wine in a restaurant.?

See very often that wine connoisseurs the first thing they do when they open a bottle of wine, is to smell the cork.
But we really know what they are looking for by doing that.?

Simply what they are after is to find out, if the wine smells like cork or wet cardboard, the famous TCA, which is a clear indicator of which the wine has a defect.

It can also be detected in the mouth, but this is something that professionals do and it is not up to anyone.

In these cases, if we are in a restaurant, just tell the waiter or the sommelier, and immediately after checking, they will change the bottle.

Most of the wineries assume this defect, and therefore does not represent cost for the restaurant.
But we must not fall into the error of permanently searching for wine cork defects, and the controls made by the wineries are quite rigorous, and we can ridicule them without necessity.

The Temperature of Wine

How to taste a wine in a restaurant.?

The second thing to look at is the temperature at which wine is served.
This is checked, tasted the wine, and savored in the mouth.

It is usual that in restaurants, wines are stored in the same space reds, whites and rosés, and generally at room temperature.

Well, the characteristics of each type of wine requires that, in order to taste all its properties and qualities, wines according to type should be served at a different temperature.
-Red wines must be served between 15º and 18º
-White wines between 6th and 8th
-The pink ones between 8º and 10º
This is nothing more than a mere indication.

In red wines, it influences in an important way its natural: young, aging, reserve, etc.

Consequently, the taking of the wine at room temperature is a fallacy.
In summer in a hot area, the wine will be at an exaggerated temperature. And if we are in winter in a cold area, it will be too cold.

Therefore, it is best to ask the waiter.
If we see that the wine is not cold, it is to request a bucket. Sometimes with a cold shirt, to put it to the bottle, is enough.
To think that 15º or 16º for the red wine, the bottle must be fresh when touching it.


How to taste a wine in a restaurant.?

We can detect and know if the wine we are taking in a restaurant is in good condition or not.
Just look at the smell of cork, and the temperature of service.
The one that we like more or less one wine or another will depend on our preferences.

How many types of grapes for wine are there?

Wine is supposed to be the most historically rich drink so far, but How many types of grapes for wine are there?
It occurs for the first time in the Neolithic, period between 4500-4000 a.C.

Its flavor, aroma and properties have been enjoyed in all corners of the world, from Asia to America through Oceania, Europe to Africa, and leaves no place to everything that indicates a common point: Wine is cause for celebration, union and friendship.
It is common culture, that everyone knows that there are two types of wine: red and white (going through all its variations). But beyond that, in order to understand a good wine, the grape variety with which it has been made is fundamental. In fact it could be considered the most important denominator when it comes to differentiating a good wine. That said, let’s understand and describe, how many grapes there are for wine in the world, today or at least the most notable.

How many types of grapes for wine are there?

If we differentiate the two existing categories of wine, red and white, we could catalog the grapes as follows:
• Tempranillo
• Garnacha
• Syrah
• Mencia
• Cabernet Sauvignon
• Toro ink
• Pinot Noir
• Mazuela
• Cariñena
• Green
• Albariño
• Gewürztraminer
• Palomino
• Muscat
• Pedro Ximenez
• Chardonnay
• Macabeo Viura
It could be said that until nowadays, more than 1,368 varieties are known in the world approximately according to Wine Grapes, however we will focus on those mentioned in the list above.


Types of grapes for wine
Types of grapes for wine


first of all

Of extremely fruity flavor, and a characteristic color of the ruby, it is the Spanish noble grape by antonomasia.
Named thus since grapes are collected earlier than other varieties, being so appreciated especially in young wines.


Famous in all Spain, the Garnacha grape is excellent for the elaboration of rancid wines and of dessert, since it is quite fruity and fleshy.
However it does not age in the same way in barrel as the tempranillo.


French grape with an extended production in Australia, Syra is characterized by its ovoid shape and berry size.
With it are produced wines with flavors characteristic of the wild berries, thus remembering that intense red color.


Geographically located to the north of the Iberian Peninsula, the Mencia grape is characterized for being ideal for barrel aging. It produces wines with high acidity, fruity and with floral touches.

Cabernet Sauvignon

It is one of the grapes with greater repercussion worldwide, with a high antioxidant potential is suitable for aging wines, characterized by a flavor not only fruity and floral but also herbal.

Tinta of Toro

Considered a variety of the Tempranillo grape, the Toro ink is a small, spherical grape with flattened navel and dark blue.
Used for the production of rosé wines and reds of good quality with great personality and quite flavored flavor.

Pinot Noir

One of the grapes with greater historical extension, presents a high degree of difficulty for its cultivation and transformation in wine.
With it produces wines of a rather clear tonality to the traditional reds, rather soft and fresh fruity.


Ideal grape for aging because it presents little oxidative potential and a great acidity. The cariñena grape is suitable for the elaboration of the Rioja, characterized by a color of intense cherry and strong tannins.


A variety of the Cariñena with a strong color and strong tannins that presents great acidity, which needs dry climates with slightly moist autumns.
Ideal for the production of wood-bred wines, robust, bitter and vegetable.


Types of grapes for wine
Types of grapes for wine

We also have white grapes




Grape par excellence of the Denomination of Origin Rueda, is cultivated in the strip of the Duero and other areas of Castile.
It produces with it white wines of an acidity eloquent and with fruity touches. It is made with young wines with a pleasant bitter touch.


Geographically located in Galicia, the Albariño grape needs a cold and humid climate for its cultivation, leading to the production of acidic wines and quite refreshing due to its fruity and floral aromas.


Located on Germanic soil, it is considered a more intense mutation of the Treaminer grape.
Often, due to its great aroma, it is often confused with the Muscat.
The wines made from this grape have quite tropical aromas, sweet, floral with some spicy touch presenting a low degree of acidity.


It is a grape of great dimensions, variety of Jerez. It has good productions accompanied by a rigorous fertility.
Characteristic of the wines elaborated with this grape is the flavor that leaves fresh with a touch of bitter almonds.


Originally from the city with one of the most famous libraries in the world, Alexandria. This sweet grape is also used for the processing of raisins, because of its great large variety.
It is ideal for the production of wines with sweet aromas and mistelas reproducing to the flavor of the honey and the orange blossom, what makes that it has a high alcoholic graduation.

Pedro Ximenez

Cultivated in dry and warm climates, this grape presents standard dimensions of what is considered a grape today.
It is used for the production of white wines with high sugar content, generous, dry and sweet.


Its place of origin is the French Burgundy, is the most emblematic white grape worldwide.
It has a very compact, small and oval shape.
It is ideal for producing wines aged in wood due to its low oxidative potential.
Featuring a smoky touch in its flavor.


Grain of thick skins with dimensions ranging from what is considered medium to large, with a rather cylindrical shape.
It is ideal for the elaboration of aged wines in oak, predominating of that form the fruit and floral aromas.


How many grapes are there for wine in the world, today.
There are until today a variety of more than 1368 types of grapes for wine, approximately.
Each one deserves a careful attention, since they are responsible for the elaboration of one of the most enjoyed drinks worldwide.

Do you know funny wine bottle labels and names

Increasingly, today’s life demands innovation, exclusivity, modernity and a myriad of differentiating concepts. Funny Wine Bottle Labels are no exception and are also part of the world today.
Thus, more and more frequently, we observe the use of modern symbols and names in wines, in contrast to the shields, noble titles, and classic names.
These novelties affect both bottles, labels, flavors, etc.

Funny tags and names.

This is part of the packaging concept, and its influence and importance in the sale of a product, is increasing.
Within the world of marketing, branding (the brand) is essential and that is well known by the wineries.
Everything is part of a strategy, and each element has its importance.

The label

It is the image of wine. The first impression we had when seeing a bottle of wine.
The label should reflect the wine we are going to drink, so when designing a label we must know perfectly what the ethnologist has wanted to convey with wine.
Flavor, color, aroma of the wine are present in the label design.
In short, the label must convey exclusivity.

The packaging

Another current concept that includes several elements: the box, the way to present it, the cap, the corporate colors of each brand / wine, etc.
It is about bringing the world of wine to an audience, which until recently did not feel identified with the wine drink. We are talking about the young world.
For this, we must change the classic image for something that youth continually demands: modernity, updating, innovation, and above all much design.

Kinds of funny stickers.

Color: There are those that are relevant for their striking colors
Shape of the label: irregular in different sizes.
Material used: there are flexible plastic or silicone tags.
From the illustration: from material objects to animals of all kinds, abstract forms, etc.


In summary, the funny labels and names of the wine bottles, have a clear vocation and mission. That of attracting a consumer profile much younger than the existing one, and thus covering a wider spectrum of consumer market.

The ten main Spanish wine regions that you should know

There are ten main Spanish wine regions in Spain that you should know if you are interested in the world of wine.
In Spain wine is produced practically in most of the regions of this country.
Nevertheless, some Spanish wine regions, have a greater tradition in the elaboration of their wines. Its denominations of origin enjoy a reputation in many parts of the world.

Ten major Spanish wine regions that you should know:

1.- La Rioja Region.

It was the first Spanish wine region and the other international projection at present.
Its climate provides for the cultivation of different types of grapes, but its native grape by definition is Tempranillo, which represents 75% of the area’s cultivation
For the white wines its elaboration is realized mainly with the grape Viura (also well-known like Macabeo).

2.- Ribera del Duero Region.

Another of the Spanish wine regions par excellence. It is a very popular area in Spain, both for its wines and for its tradition in the elaboration of the same.
It is located in the community of Castilla-León, and its climate is dry in summer and cold and long in winter, which causes a high thermal variation between day and night which favors the development of the grape.

3.- Region of Navarre:

This region has its origin in times of the Romans. Its territory is ideal for growing the vine for the diversity of grapes it can accommodate.
Its native variety is Garnacha and tempranillo, covering between the two, more than 70% of the production of the area.

pedro-ximénez grape
pedro-ximénez grape

4.- Region of Jerez.

It produces wines with a characteristic flavor, which give it an international recognition. Located in the south of Spain (Cádiz and Seville), all its wines come from three types of grapes, Pedro Ximénez, Palomino and Moscatel.

5.- Region of Utiel-Requena.

A region of the oldest in Spain in the production of wines. 74% of the grape produced is of the Bobal variety. The position where an altitude 600-900 meters occurs and give it some identifying features that are present in all wines.

6.- Penedés Region.

Located in Barcelona, ​​it hosts a variety of climates in the area due to the different altitudes where they occur.
Famous for its white wines, produced with Xarel·lo, Macabeo and Parellada grapes.

7.- Priorat Region.

It is a region that together with Rioja have obtained the classification of Denomination of Qualified Origin.
It is located in the province of Tarragona, its main quality is that they are developed in slate floors.
Its red wines are strong, the Garnacha grape being the main variety of this area.
Their white wines are usually made with white Garnacha and Macabeo, although occur with other grape varieties.

8.-Region Castilla La Mancha.

It is the largest wine region in the world.
It covers more than 700,000 hectares of area dedicated to the cultivation of grapes.
This represents the 8% of world space dedicated to the cultivation of the vine.

Currently this region enjoys the system of drip irrigation and system of conduction by trellis, which confers, among other things, a mechanized harvest.
Therefore, it is not an exaggeration to say that many of the viticulture campaigns of this region are considered ecological. They need practically no treatment during their vegetative process of the vine.

9.- Region of Galicia.

Its main characteristic is the humidity of its climate. For them, they are extremely aromatic wines. They are also young and frequent wines which make them have a great acceptance.
Its most known denominations of origin are Ribeiro, Ribeira Sacra, Rias Baixas (albariño).

10.-Region of Murcia.

This Spanish wine region has three designations of origin: Jumilla, Yecla and Bullas.
The Monastrell grape is the queen of the area. They are very powerful wines with enough extraction, which implies greater color and more presence of tannins.
Its semi-arid Mediterranean climate, and a diversity of soils, coupled with the strong contractions of temperature between day and night, summer and winter, and the absence of rainfall, make it an ideal area for the production of great quality.

In conclusion:

The Spanish wine regions not only produce good wines of high quality, but also enjoy international prestige.



Buy wine online a solution in summer without leaving home

Buy wine online a solution in summer without leaving home. In summer and on vacation, it seems we have more time for everything. We actually have time for what we feel like.
Today we can buy wine without leaving home. Thanks to communications and the internet, having access online to the products that we want to acquire is no longer a problem.

Buy wine online
Buy wine online

Buy wine online

The online wine shops, are becoming more numerous, and facilitate the purchase of wine in an efficient, fast and safe.
Thanks to these shops giving away wine is no longer a problem. You shop online, and they take you home or at the address that you choose.

What types of wine

We can say that practically today you can buy any kind of wine on the web.
From a wine reserve, to a wine aging, or a young wine, all can be purchased on the web.
Also represented on the internet are all Denominations of Origin, Spanish and non-Spanish. So, if you want to drink a Rioja breeding wine in summer, you only need a computer, tablet or mobile phone, enter the network and type it.
In summer, you may want to drink white wine or rose wine, but red wines are also very popular during the summer.

Price of wine

The price of wine on the internet, is another attraction that has to buy wine online.
Thanks to the ease of comparing between the different pages or sites that exist to buy, we can benefit from the wine offers, and to buy cheap wine.
It has never been easier to have so much information and so much quality in seconds.

Other factors

Perhaps the most determining factor when buying wine online is security. Currently the new means of payment, guarantees both the collection and the return of the compares in case of non-compliance.
International laws rigorously pursue such offenses, and this has effectively contributed to the increase in online wine sales.
We can say that the security of purchase is very high.
Another thing we can look at when buying wine over the net is to see the domain of the page if it complies with the security protocols that exist today:
Https: protocols indicate that they are secure pages.
The http: protocols indicate that they are pages without security.