Bodegas Fernando Castro ends the summer with 4 new medals in Asia.
The Asia Wine Trophy contest has rewarded the winery with 3 medals. Two gold and one silver medal for 3 Grand Reserve wines with App...
The winery welcomes a group of Chinese importers before harvest beginning.
On the occasion of the popular wine fair of Valdepeñas town, the cellar has received the visit of a commercial mission from ...
The senses are fundamental to appreciate a good wine, because through them we will detect if we want or not drinking.
"Smell the Wine" falls within the ritual of tasting and is undoubtedly one of the most important steps to detect if the wine is to our liking.
The first step in assessing the aroma of a wine is closer to the nose (without shaking), after his service in the cup. Thus check that there are no unpleasant smells (vinegary odor, sulfur, garlic, rubber or paper). It is also very important to ensure that the glassware used for tasting wine is dry air, so as to not confuse the aromas. I flush this first contact, we proceed to move the cup holding his foot. Through this movement wine aromas are aerated, making it ideal for bringing the cup back to your nose and try to recognize the aromas that gives us time.
The first noticeable, and the easiest to explain sensation, is the aromatic intensity. Depending on power wine graded by their intensity from weak to developed, to other adjectives as neutral, insipid, discreet, closed, aromatic, open, expressive, strong or intense.
The next step is to observe the aromatic cleansing, ie sharpness from no defects.
A more subjective notion that requires experience is to observe the harmony of smells: the wine will be unpleasant or complex, via common, simple, thin, severe, elegant, refined, harmonious and classy.
By the end, the most spectacular exercise is performed: identification of aromatic nuances.
Usually proceed by identifying a smell: raspberry, vanilla, pink or others. At this stage, an instant term to describe the aroma without much reflection is used. But when precise scent is identified by aromatic impressions grouping families were observed.
To distinguish the different ranges flavorings are classified:
The primary or varietal aromas are very characteristic and recognizable floral series dominated plant, fruit, minerals and sometimes spicy.
The secondary aromas from the yeast, the transformation of sugar into alcohol or malolactic fermentation are the most frequent and abundant in wines. In this range dominate the flowers, fruits, spices and vegetable notes.
For aging aromas or bouquet ranges multiply: floral, fruity, honey, timber, coffee, chocolates, and others.
Once the glass is empty, the aromatic story does not stop. Even to the last drop from the bottom of the cup will say something.