red varietals
Not more than twenty years, world wine producers to differentiate themselves from European producers, they call their wines by region where produced, elvinode began to classify according to the grape variety that occurs.
Personality and delvinoestá structure determined by the grape variety, is so that we can find the following classification: Bonarda, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir, Syrah and Tempranillo.
In this post we will approach two of these varietals
Bonarda
Variety of Italian origin. Produces light wines of little body, low tannin, ideal for young people consume. It has a special ability to improve and enhance cutting wines, especially Malbec.
Cabernet Sauvignon
She's the queen of the red varieties, reaches its peak in the district of Medoc (Bordeaux, France) which is used as the basis for the best and most famous wines in the world. However it is a very adaptable variety that retains its primary characteristics (typicality) anywhere in the world that's grown. It produces wines high in tannin, that when young people have a strong and hard palate, with marked acidity and harshness. Then need time to soften. When mature, especially in good new oak barrels, this wild character gives way to a full-bodied wines and complexity, deep aromas and robust, fleshy palate.
Personality and delvinoestá structure determined by the grape variety, is so that we can find the following classification: Bonarda, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir, Syrah and Tempranillo.
In this post we will approach two of these varietals
Bonarda
Variety of Italian origin. Produces light wines of little body, low tannin, ideal for young people consume. It has a special ability to improve and enhance cutting wines, especially Malbec.
Cabernet Sauvignon
She's the queen of the red varieties, reaches its peak in the district of Medoc (Bordeaux, France) which is used as the basis for the best and most famous wines in the world. However it is a very adaptable variety that retains its primary characteristics (typicality) anywhere in the world that's grown. It produces wines high in tannin, that when young people have a strong and hard palate, with marked acidity and harshness. Then need time to soften. When mature, especially in good new oak barrels, this wild character gives way to a full-bodied wines and complexity, deep aromas and robust, fleshy palate.
Cava, a sparkling wine with character and tradition
The Cava is a sparkling wine that is associated with specific dates, to celebrations, although it is suitable and recommended unvinoperfectamente to accompany many dishes, and it accepts a wide range of pairings. It is made scrupulously following the "Method Champenoise", which in Spain is known as "traditional method" and involves a second fermentation in the bottle. Among the different types of Cava, Brut is the subtlest. It is the least amount of sugar contains, and may even reach the magic number of 0 grams per liter in the case of some Brut Nature.
Although the Brut cava is the most difficult to make, not everyone is friends unvinotan dry and sparkling at once, so you opt for cellars dry, semi-dry or sweet.
Its history dates back to the late nineteenth century, specifically 1872 when Josep Raventos i Fatjó produced the first 3,000 bottles of Cava in Sant Sadurní d'Anoia, following the method used in France for the production of Champagne.
The Cava is a designation of origin whose boundaries extend beyond a particular area. Although Catalonia produces 95% of cava with designation of origin, is also produced in Rioja, Aragon, Valencia, Castilla-León and Extremadura. In total there are 160 municipalities qualifying for the designation of origin as peculiar.
So much for the development of a Champagne as a Cava, is part of unvinoblanco stabilized and filtered. Often different base wines are blended for obtaining finally give rise to a Champagne or Cava determined. Each grape variety is fermented separately and then mixed ("assemblage") resulting in a "blend". Despite following similar methods, both the grapes and the soils and climates are different, resulting in wines with their own personality.
Although the Brut cava is the most difficult to make, not everyone is friends unvinotan dry and sparkling at once, so you opt for cellars dry, semi-dry or sweet.
Its history dates back to the late nineteenth century, specifically 1872 when Josep Raventos i Fatjó produced the first 3,000 bottles of Cava in Sant Sadurní d'Anoia, following the method used in France for the production of Champagne.
The Cava is a designation of origin whose boundaries extend beyond a particular area. Although Catalonia produces 95% of cava with designation of origin, is also produced in Rioja, Aragon, Valencia, Castilla-León and Extremadura. In total there are 160 municipalities qualifying for the designation of origin as peculiar.
So much for the development of a Champagne as a Cava, is part of unvinoblanco stabilized and filtered. Often different base wines are blended for obtaining finally give rise to a Champagne or Cava determined. Each grape variety is fermented separately and then mixed ("assemblage") resulting in a "blend". Despite following similar methods, both the grapes and the soils and climates are different, resulting in wines with their own personality.
Kracher, a wine that seeks its place in the Guinness record
The cuisine is also seeking its place in the Guiness and every so often cooks and food producers surprise us with extreme curiosity.
In this case it is a bottle of 240 centimeters high with 480 liters Vineyard devinode Kracher dessert. It was presented as the world's largest and is displayed in the tavern Gupf near Rehbotel in Switzerland.
Can you imagine how many desserts and cakes can do with this bottle devinodulce? For the calculation I leave you to be more literate than me at math.
In this case it is a bottle of 240 centimeters high with 480 liters Vineyard devinode Kracher dessert. It was presented as the world's largest and is displayed in the tavern Gupf near Rehbotel in Switzerland.
Can you imagine how many desserts and cakes can do with this bottle devinodulce? For the calculation I leave you to be more literate than me at math.
As cool and serve wine
Wine is one of the most delicate beverages in their conservation, we have several factors to consider when tengamosvinoen home and especially when you go to cool or serve a meal.
Firstly it is very important to know that elvinono tolerate sudden temperature changes, and if we are to cool the process should be slow and gradual. We should never introduce a bottle in the freezer devinodirectamente with ice and serve while hot. It is advisable to place it in the refrigerator in advance and serve it at the table in a bucket of ice so that the temperature does not rise rapidly and stay cool during the meal.
It is also very important to consider the ideal temperature for each type devinopara fully appreciate its flavor, the ideal temperature for serving wine each class are:
- Red wines, breeding, and large reserve stocks at a temperature of 18 º C
- Young red wines at a temperature of 16 º C
- Wine and odorous amotillados at a temperature of 14 º C
- White wines, sparkling, rosé and champagne at a temperature of 10 º C
When uncorking the bottle must avoid sudden movements that agitate elvinoy remove the sludge, if any. Once we open elvinolo more desirable and a bit protocol is used in the glass of the host to taste it and once it is approved it begin to serve the other diners.
Firstly it is very important to know that elvinono tolerate sudden temperature changes, and if we are to cool the process should be slow and gradual. We should never introduce a bottle in the freezer devinodirectamente with ice and serve while hot. It is advisable to place it in the refrigerator in advance and serve it at the table in a bucket of ice so that the temperature does not rise rapidly and stay cool during the meal.
It is also very important to consider the ideal temperature for each type devinopara fully appreciate its flavor, the ideal temperature for serving wine each class are:
- Red wines, breeding, and large reserve stocks at a temperature of 18 º C
- Young red wines at a temperature of 16 º C
- Wine and odorous amotillados at a temperature of 14 º C
- White wines, sparkling, rosé and champagne at a temperature of 10 º C
When uncorking the bottle must avoid sudden movements that agitate elvinoy remove the sludge, if any. Once we open elvinolo more desirable and a bit protocol is used in the glass of the host to taste it and once it is approved it begin to serve the other diners.
No hay comentarios:
Publicar un comentario