Elixir of the earth and symbol of fertility, wine has always been a distinguished guest on tables around the world. Today, its production has become an art, of which we bring you some secrets.
THE SENSE OF SMELL
The infinite range of aromas that wine grapes can produce is what distinguishes wine from any other drink.
The primary aromas that originate in the grape are generally fruity and floral. The vine also absorbs aromas from the soil and the vegetation that may exist around the vineyard.
THE VIEW
If when slowly turning our glass we observe, after a few seconds, that the runoff produces drops, called “legs” or “tears”, we know that the wine has a body; if they take time to form, then the wine is very light.
OXYGENATION
In most cases there is a noticeable change between the aroma and flavor of a wine when it is just opened and that of another that has already "breathed". It is not that the wine improves, but it does reveal its characteristics as it comes into contact with the air.
Tasting
If instead of taking the glass and drinking immediately we stop to look for the aromas, when we take the drink we will have a much broader taste sensation. Through tasting, let the wine tell us everything it can tell us.
AGING
Aging in new oak barrels has a determining effect on the aroma and texture of the wine. The most outstanding characteristic is a vanilla aroma that comes from the toasting of the oak.
Tannins
The tannins determine the aging capacity. Its presence is much greater in red grapes and is one of the reasons why red wines have a greater capacity for evolution than whites.
FOOD AND WINE
Wine is the perfect complement to food, for compatibility (pairing) or for contrast. It is interesting, fun and pleasant, to do exercises of original combinations: how would you see a mole accompanied by a young wine without a wood aroma, which is drunk smoothly?
