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 ...
A wine tasting is a ritual, but there are basics to enjoy it properly.
Always we must always take the wine glass by the stem and never embracing the cup, which would make the wine temperature change. We should note that the body temperature is around 36 ° C.
The wines should be taken at the right temperature at any time of year regardless of the temperature outside.
Young reds should be consumed in the year as well as white wines are not fermented in barrels (whose life is more durable) than Sparkling reserva or gran reserva also they are preserved longer. The reds of aging is well preserved on average 2-3 years. The reserves of 3-5 and Gran Reserve 5-7 Generous wines are those that longer life can be achieved without being depleted their qualities.
When the wine to consume is a great book or old vintages well worth serving, generously, without haste, and with plenty of time to let you breathe.
The cups should be transparent to appreciate all the features of wine body, color, texture, etc.
Most of the wine is served in a glass with a curve close to the glass, to help keep the aromas in the glass. The cups that open dissipate aromas. How is the thinnest glass cup, better to taste.
Body light wines are served before sweet wines. The basic rule for pairing your wine is to serve lighter wines before heavier, more tannic wines
If there is a red and white to begin with, open both at the same time and consume white and then red. Not vice versa.
Aging is a long and delicate process aimed at conferring a different character to a wine that is already developed. The starting point is a perfect wine for consumption act, but with the possibility of seeing their qualities improved by aging.
Sparkling wines are those containing carbon dioxide of endogenous origin, i.e., which is created on the wine with a second fermentation process. This is caused by the addition of sucrose and special yeasts that convert the sugar into alcohol and carbon dioxide.
The ripening of the grapes is the crucial stage in the berry is formed, both to consume wine or fresh fruit. There are factors that affect their development: soil type, water availability and climate of the area.
The barrel was invented by the Celts to transport liquids or solids. Celtic ancestors built the recipients of the barrels just cupping inside pieces of logs and putting a lid. Then they got a perfect seal playing with the shapes of the pieces (flukes) and employing gold as the only aids wicker or wood
The wine was the first agricultural product to start using the geographical name of origin for, besides its origin, define their qualities and distinctive features. In the course of history, producers, traders and consumers identified the particularities of various agricultural products, attributing to its geographical origin.
One of the big differences between wines and others, lies in the grapes that have been developed. We could say that grape varieties there are "thousands" but when the appropriate wine grapes is concerned, the number is reduced to a few hundred. Anecdotally, in the ampelographic Museum of Madrid, has a collection of nearly 3000 varieties, making it the first in importance of our country and the third in the world.
Spring is here and this time when all our fields come alive in our vineyards begins to unravel a special magic ... the vine begins to "mourn". This phenomenon is most visible sign that, after the long and cold winter rest, begins the activity of the roots in the ground.
Aging a wine is a long and delicate process which aims to give a different character to a wine that is already developed. The starting point is a wine perfectly act for consumption, but with the ability to view their qualities enhanced by aging.