WINES

Purchase of wines.

If you want to have a slight notion about WINES, you should learn a little about the classes and characteristics of these, in order to follow certain guidelines and acquire those that we may like.

There are different types of wine: red, white and pink. There are also different within these.

GUIDES

1 -Types and flavors to determine what you might like:

WHITE WINES.

– Riesling: Sweet white wine with lighter and fruity flavors than chardonnay. Its high acidity goes well with spicy foods.

– Chardonnay: Very popular white wine. It is described as buttery, fruity, with touches of apple and citrus.

– Sauvignon Blanc: Aromatic white wine with strong and herbal qualities. It can also have a slight acidic fruit flavor.

PINK WINES

-The white Zinfandel: It is the most popular rosé wine. It is moderately sweet and a bit dry with touches of citrus and caramel and is slightly acidic. It is better to take it cold.

RED WINES.

– Merlot: Red wine with touches of plum that tends to be soft from the day it opens. It is popular because of its underlying chocolate flavors.

– Syrah or Shiraz: Intense red wine, sweet and spicy.

– Cabernet Sauvignon: Red wine deeper and more intense than a merlot. Sometimes it has a berry flavor and it ages well.

– Pinot Noir: Red wine whose flavor is often like red fruits (cherries and strawberries).

2 – Keep a RECORD of the wines purchased.

If you keep a record of the wines we have bought, this allows you to SEE the WINES you liked and those that did not, noting very well the aspects you like about each of them, in order to catalog the palate of each person.

-Note the type of wine, the vineyard, the location of the vineyard, the date and the tasting notes of each person.

-Take note of flavor, color and aroma. Answer questions like: Was the wine sweet or sour? Did it remind you of chocolate? If it was bright red or dark red? Did it have an aroma of herbs or fruity? Like it or not, with a rating of: Good or not liked

TO CHOOSE THE PRODUCT.

1 – THE PRICE of the wine must be taken into account,

but do not base the decision solely on this factor.

– It is common that the price of wines is set based on factors that have no relation to taste.

-Wines from newer vineyards may cost more, but not have a better flavor.

-A bottle from a traditional wine region can cost more than a bottle of better taste from a lesser known region.

– Some established wineries sell their wines with a different label at a cheaper price

2- The THREAD COVER.

More and more wine producers are ceasing to use corks.

– These lids can avoid “corking”, which is when natural corks produce a smell similar to wet cardboard.

– They keep the wine free of bacteria and allow open wines to stay fresher for longer.

If you are going to buy a bottle that will be consumed several times, the screw cap is a good alternative.

– Discard the idea that these wines (with screw caps) are not good.

3- The HARVEST.

– Some wines improve with time, but many have finished aging for when they are bottled. You have to look for the freshest wine you can, to ensure a good bottle.

– Wines labeled or classified as “quality wines” in a wine store could improve over time. You can consult with an expert, if you are looking for a quality wine.

– Standard wines are those that can be bought in a supermarket. You have to look for the most recent crop, to avoid getting a corked or rotten wine.

These can be found on the back of the bookshelf, as they usually move older stocks to the front.

4- THE WINE PAIRING:

The taste of the wine can change markedly according to the food with which it is drunk. For this reason you have to buy a wine to pair with it, that is to say that they complement each other, so that you get the best flavors of the wine and at the same time enjoy the food.

For example:

– Sweet wines, marry well with salty foods.

– White meats tend to pair better with white wines.

-Red meats, with red wines.

– Seafood usually marry better with light white wines, as with lean fish, although there are some pink or red wines, which are complemented with some other kinds of fish.

– Sweet foods are best complemented with sweet white wines or dessert wines.

– Riesling and Gewürztraminer wines, marinate better with spicy foods.

– Preparations of vegetables, marinated with intense white wines and soft red wines, such as Chardonnay and Pinot Noir.

– The Syrahs to age well, is said to marry with grilled meats.

-If there is GREAT VARIETY of flavors and food options, you can look for a balanced wine, which does not have an extreme flavor.

Sauvignon blanc and Pinot noir are good in these cases.

Applications.

See pairing And for culinary preparations such as cakes or ponques and wine dishes (which have wine in their ingredients).

THE SERVICE OF THE WINES.

When you buy a good wine, if you do not know how to serve properly, you lose a lot of its value.

But if, on the contrary, you buy a standard WINE and it is served correctly, it is an excellent option!

In this you see the great importance of your service.

ASPECTS TO CONSIDER IN THE SERVICE.

1 -COPAS: The correct cup must be used for each kind of wine.

– Red wines, should be served in large glasses with wide mouths (chalices).

– White wines in smaller and closed glasses.

– One third of the cup has to be filled, leaving room for the air to meet with the WINE and for it to release its aromas in the cup.

2- TEMPERATURE: Keep the wine at the right service temperature.

– You have to look at the instructions on the labels of the bottle, to see what the wine manufacturer recommends. If the bottle should be kept cold or if it is preferably left at room temperature.

– White wines, it is not generalized that they should be cooled. Nor do all red wines have to be at room temperature.

SERVICE TEMPERATURES.

  • Champagne: Sparkling wine made with grapes from the CHAMPAÑA region (France). 6º to 8º C.
  • Sparkling wines dry, semi sweet and semi dry: 4º to 6º C.
  • Light Wine, white 6º to 8º C.
  • Aromatic, White wine 8º to 10º C.
  • Sweet, White wine 10º to 12º C.
  • Rose wine 8º to 12º C.
  • Red wine 14º to 16º C.
  • Young, Wine with medium body 16º to 18º C.
  • Wine reserve 17º to 18º C.

3 – AIREADO: It is to let some wines breathe.

– This allows wine to OXYGEN, aspect that helps eliminate acid or unwanted flavors.

You can pour the wine in a decanter or a wide-mouthed glass jug and let it rest for at least an hour before serving, to eliminate some penetrating flavors.

DECANTER.

The above factors can NOTCALLY affect the TASTE of the wine.

 Storage.

For the preservation (prolongation of the “useful life”) of the wines, certain norms must be taken into account for their storage.

1 – POSITION of the bottle: The bottles must be stored horizontally, so that the wine remains in contact with the cork and stays moist.

This is not necessary for wines with screw caps or plastic lids.

 2 – THE TEMPERATURE.

It is very important to avoid sudden changes in temperature in wines.

The ideal should be between 9-19 degrees Celsius maximum, to avoid a possible proliferation of the bacteria that causes the wine to turn into vinegar. This happens at temperatures between 25-30 degrees Celsius approximately.

3 – MOVEMENT of the bottle: The stability of a wine inside its container is of vital importance, which is why it is advisable to store them in places where they are not exposed to vibrations or sudden movements.

4 – LIGHT: Both the artificial (halogen or fluorescent) or natural and more specifically the ultraviolet rays of the sun, are harmful to wines.

The right thing is the DARK (dim Led or incandescent light of 200 – 280 Lumens approximately).

5 – AIR AND MOISTURE: A ventilated room is convenient for the storage of wines, since it avoids excessive humidity, with its odors and mushroom proliferation, considerably affecting the quality of the wines.

 6- LA ESTIBA.

For proper storage of WINES should not be chosen places like:

– The KITCHEN, due to the heat produced by the stove (stove).

– Not even in GARAGE, due to the toxic gases emanating from cars.

– They should not be kept close to ASEO PRODUCTS or CHEMICALS in general, or products such as MATURE CHEESES or any food or condiment with AROMAS FUERTES.

WHAT WINES CAN BE KEPT?

  • WHITE WINES. These wines contain few tannins and high predisposition to oxidation, which is why they are not manufactured to be stored for a long time.

-It is recommended fresh consumption of the year or at most 2-3 years since harvest, so you can appreciate its acidity that gives it a refreshing characteristic.

-If you have had a fermentation in oak barrels, after this time, the acidity gradually begins to disappear.

It is better to drink them “young”, so that they maintain their elegance and freshness.

  • RED WINES. By spending some time in the barrel and having a higher concentration of tannins, they have a longer shelf life.

In conclusion, the WINES OF GUARDA are heavy, made with this objective from the vineyard, since it achieves the adequate concentration that allows them to last over time, such as Malbec, Cabernet Sauvignon, Syrah and Tannat, among others.

Other factors that allow a WINE to remain in good condition for several years inside a bottle and are:

– Level of acidity and alcohol content.

The higher the acidity and alcohol levels, the greater the chance that the wine will remain in good condition

CONSERVATION OF THE WINE AFTER OPENING IT.

A good wine is used very well, keeping it properly after opening it.

– Use the cork, screw cap or own cap, to seal the opening of the bottle. This keeps the flavors sealed inside the wine for as long as possible.

– Store the wine in a vertical position, so that it is less the amount of wine that comes into contact with the air and in the refrigerator, not at room temperature.

– To consume the rest of the wine in the space of 3-5 days, to avoid that it is damaged.

Tips

If several types of wine are going to be tasted in the same session or during the same meal, the palate must be cleaned between each wine, thus preventing the flavor of the previous wine from interfering with that of the next wine.

  • CLEANING OF THE PALATE FOR CATA.

For this purpose the following foods are specified:

– Crusty bread (Baguette) is widely used as a palate cleanser in wine tasting to help absorb flavor and alcohol.

– The cheese is perfect for red wines, to eliminate the flavors of tannins.

– Olives, because of their salty taste, can help clean the sweet flavors of wine.

– Water at room temperature, cleanses the palate without the need to eat.

  • SOME OENOLOGY VOCABULARY.

– Enology (Def.): It is the technical science that studies wines and their production.

– “To taste” a WINE: It is to recognize its qualities and defects, thanks to a technique that allows to interpret its organoleptic characteristics (through the senses: Visual, olfactory and gustatory) and express it through a precise vocabulary. ”

  • A WINE in the tasting can be evaluated as follows:

– “Friendly: Drinking easily.

– Harmonious: That does not present discordant characteristics.

– Aromatic: Made with varieties of a particular aroma.

– Astringent: Sensation of dryness due to tannins.

– Velvety: Gifted with a soft and pleasant texture.

– Bouquet or Bouquet: General term to describe the “nose” of wine, but above all the olfactory characteristics derived from winemaking, aging in barrels or bottle aging.

– Body: Print weight and consistency on the palate.

– Elegant: With race, harmonious and with absence of aggressive impressions.

– Balanced: It is said of the wine whose components are “balanced”, so that none stands out over the others.

– Final: Tastes and aromas that are prolonged after swallowing the wine.

– Fruity: Many wines have the olfactory nuances of a specific fruit (for example, apricot, apple, currant or cherry). Others give off a pleasant general impression of fruit.

– Generous: Rich in alcohol but balanced.

– Fatty: Of a certain unctuous, full, harmonious.

– Light: Wine with little extract and little alcohol.

– Round: Mature, ready to drink.

– Tannin: Polyphenolic component present in the skin (skins) and seeds of the grapes, which gives astringency, character and body to wines mainly reds.

Described (from little to much) as: Fine, polished, mature, kind, dry, rich, firm, hard, thick, vegetable, scratchy, astringent. ”

Nutrients and properties

FOR PRECAUTION AND TO NOT TAKE UNNECESSARY RISKS, IT IS SUGGESTED THAT BEFORE YOU BEGIN TO DRINK WINE, SEEK WITH THE DOCTOR OR NUTRITIONIST).

  • BENEFICIAL PROPERTIES OF WINE, mainly of RED WINE.

Studies have shown that MODERATE CONSUMPTION of RED WINE and on a regular basis, can:

– Prevent coronary heart disease and some types of cancer, such as skin cancer.

– It can slow or prevent diseases such as Alzheimer’s and Parkinson’s and senile dementia.

– It is the only natural supplement that helps the neurological functions of the body.

– Prevents strokes and strokes.

– It is a soft and natural tranquilizer, reduces tension and anxiety.

– Provides energy and helps digestion.

The chemical components of this preventive effect are flavonoids, related to tannins.

– The catechins present in the wine are antioxidants, which prevent “free radicals” from damaging the cells and prevents arteriosclerosis.

– There are compounds in grapes and wine (especially in red wine, grape juice, dark beers and tea), called resveratrol and quercetin.

– They stimulate the immune system and prevent the formation of some types of cancer, such as skin cancer.

– They protect against heart disease and even prolong life.

– Resveratrol of WINE, inhibits the formation of a protein that produces a disease called cardiovascular fibrosis (which reduces the efficiency of pumping the heart, when it is most needed, in times of stress).

– Dilates blood vessels and prevents angina and clots.

– Help to balance cholesterol.

– Reduces the risk of colorectal tumors.

– Stimulates the appetite.

Many studies around the world have concluded that most of the SANE people who drink wine REGULAR and MODERATE, live longer.

The EXCEPTION for wine consumption, are premenopausal women who have had breast cancer in the family.

  • Nutrient content in WINE: It is very little. It varies according to the type, color, alcoholic strength and residual sugar of these. It contains only small amounts of minerals and vitamins, it does not contain fat, cholesterol or fiber.

Europeans in general, drink wine and water with their meals, as an aid to digestion.

The key to the beneficial aspects of wine consumption are REGULARITY and MODERATION.

EYE! Consuming EXCESSIVE WINE can be WORSE than TOTAL ABSTINENCE.

Note 

– Drink the wine you like the most, the one you like the most.

– A wine with a high rating, could not adapt to a palate and a cheap wine could become the favorite.

– You just have to make sure you enjoy it!

Warning: PROHIBITED WINE CONSUMPTION, FOR MINORS!