Anyone can pick a good “stock”, just follow a few simple steps, and above all, use the palate own
Spain is one of the world’s great wine producers, which also has a very good quality / price ratio. Savor a good stock is available to all, and to serve great wine is not necessary to have special knowledge about the grapes, the aromas, the color, the barrels … may be easier than it looks, just follow steps elementary and do not forget that if we like what we drink, it’s good. Here are five basic things about wine there is to know.
1st The grape
First, grape, mostly, is colorless and is the skin (skin) of the purple color printing in red wine fermentation (transformation of sugars of the must into alcohol). Therefore, and with few exceptions, black grapes with their skins are for red, and white to white. Among the exceptions is the blanc de noirs, white wines made from red grapes, but not skin, of course. In pink, on the other hand, are mixed and white inks from skins.
2nd The wine
To differentiate the types of wine there are several classifications. The most basic are its sweetness and its age. The first distinction is made between dry (0 a4 g of sugar per liter), semidry (5 to 12 g / l), semisweet (13 to 45 g / l) and sweet (over 45 g / l).
To explain the latter must take into account a fallacy as widely today: “The wine, the older the better.” There may be very young wines of excellent quality and others that are decades old undrinkable. Depending on your age and the type of crianza, the wines will be:
Young (also known as the year or new) if it was obtained in the same campaign indicating that labeling.
Semicrianza: When you have spent a little time in wooden containers. In this case you must indicate the exact time. They are also colloquially called “oak”.
Crianza: two years have passed in crianza , in which at least 6 months have been in the barrel.
Reserva: In the case of white and pink, the conditions will be like in the upbringing. If they are red, it must have been aged for three years, of which 12 months were in barrels.
Gran Reserva: These wines must be aged for four years, six months in barrel in the case of white and pink. The reds will spend five years of parenting and a minimum of 18 months in oak.
Keep in mind that these instructions may vary slightly depending on the restrictions of the PDO.
But what are the Designations of Origin? An OD is the name of a region, area, locality or place that has been recognized administratively to designate wines produced in the region and indigenous grapes, whose quality and characteristics of which are essentially to the geographical environment. The management of these OD maintained by the Regulatory Council of each.
The wine should be served at the proper temperature, otherwise, its basic characteristics may be altered. The higher the temperature the alcohol potency and aroma evaporate, so the red should be at room temperature not exceeding 22 °, as a result sse improves aroma and flavor, and the flavors are cooler and neutralize the acidity increases, why white wines should be served cold in general, as a result they are more pleasant and refreshing.
It is best to use common sense, never put wine in the freezer will not cool a hot wine in an ice bucket.
• Sparkling wine needle and 6 to 8 ° C.
• Young White 7th at 10.
• White barrel 8th at 12 ° C.
• Pink and 10º to 12ºC clarets.
• Young reds 14º to 16ºC.
• Reds barrel (Crianza, Reserva or Gran Reserva) 16º to 18ºC.
4th The tasting
When tasting a wine is still very clear steps. Work first sight, smell and after finally taste. Keep in mind that the winemakers and tasters take years of practice and are able to recall countless odors (up to 10,000 can be stored in memory humans).
The only way to be an expert taster is through practice.
The view must be set in the color, volume and movement (the tear that leaves the liquid in the cup). It is then very useful to the wine on a white surface in highlighting colors. The white and rosé wines are seen from above, he took the cup for the foot, while when tasting red wines have to tilt slightly the continent.
On the nose it will be three stages of perception. The first quiet drink with, where the aromas of output reporting on parenting methods. Then we will have to shake it a little, to rescue the major flavors that highlight the personality. Finally there are the base notes, which need more time to be discovered.
Finally, taste, taste the wine allowing correctly.
The tasting usually only meet eight to ten wines, for a saturation of the individual subject and the alcohol. Being more spittoon used to not having to drink each. Are not recommended in any case, lipsticks, colonies not having eaten or smoked.
5th The service
At home we have to think about the service and yes, there is a glass for each wine. One sherry is taken into a port, somewhat lower than those of white wine; Riesling, smaller and with slightly bulging, is perfect for young whites without wood; and broader youth will Crianza red or white. There are also tops Bordeaux, larger than those of beer to aerate the wine; Burgundy and even more open to appreciate the bouquet (olfactory sensations of a wine aged in their peak).
Both the wine and privately is advisable to take before the young than the old, white to red, the temperate cold and dry to sweet. If they are the same style, better start for those with lower alcohol content.
At the time of storage, you have to keep them in darkness and the bottle horizontally so that the wine in contact with the cork.
There is only harmony with food. Some will say that the ham must be taken with fine breeding and others with more than one partner can be anyone other than sparkling. In a matter of taste, the possibilities are endless and therefore also welcome to get away from the rigidity of white for fish and red meat and discover their own individual tastes.