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Our experience with the new Spanish wines in Venezuela, "Hécula "," Domain Espinal "" annua "and" Monje Amestoy "

At the invitation of our friend Leticia Esteves had the opportunity to share a pleasant evening in Grape Wine Bar and learn about English Wines brought to Venezuela by European American Wines. These are
Broths "Hécula" "annua", "Domain Espinal" and "Monje Amestoy."

Hécula : (Appellation d'Origine Yecla)
Made with 100% grape Monastrel, 6 months in barrel. Red fruits that melt wood. Gentle Good Wine Route, which accompany some spicy white meat. SPINAL
DOMAIN: (Appellation d'Origine Yecla)
Monastrel Made with 85%, 10% Syrah and 5% Garnacha (I must confess that was my first experience with this last one and with this DO) is 1 months in barrel, helping you to have a good structure, is a wine with soft tannins and envelopes. MONK
Ames (Denomination of Origin Rioja)
Made from 90% Tempranillo and 10% of other varieties, with 16 months in barrel, completing guard with 4 months in the bottle. Complex nose with notes of vanilla, silky step Magnificent balance. I must confess that this wine was the one that caught my heart and palate, the palate because the broth was more enjoyment for its excellent balance, and heart, since the Ana Maria D'Andrea was the development of Technical Wines, who led the tasting that night, telling us captive artisan and wine made by the owner of the winery, which he describes as a grandfather many years of experience named Florentino.
Last but not least we enjoy the Annu : A wine made from 90% tempranillo and 10% Garnacha, Graciano and Mazuelo. Copyright wine with 20 months in French oak barrels, made from vines 75 years of age, the that allows us to enjoy an elegant wine, emphasizing the red fruit and wood. Very low production of pro kg Grape extremely selective.

Carla Seijas de Alvarez

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Some Myths About Wine

The world is full of myths, and in the specific case of wines, accompanied, from pre-Flood times. Generally, these are legendary legends, ideas generated by trivial or unfounded knowledge that were caused by erroneous or distorted information on the reality of the wines. Fortunately, over time, these legends are no longer applicable, because current technology has allowed us in-depth studies of the actual winemaking phenomena, which have enabled us to find a scientific reality, which helps overcome the unfounded fantasies.

Among the most widespread myths are:

SLIMLINE WINE:

In the first instance the wine does not contain fat so it is not a fattening food, directly. A glass of dry wine, contains in its composition to 85% water, 12% ethyl alcohol and small amounts of tartaric acid and various minerals in small quantities. A glass of dry wine generally contains 100ml and is approximately 53 calories, however, if it is red, 61 calories. For sweet wines, are about 10% more calories, according to his wealth azucarina.

Likewise, we know that if calories are not consumed by the loss of energy, become fat, but this is not a problem caused by wine, but by physical inactivity because with any other food is the same.

WINE IS FOR PEOPLE UNDERSTOOD IN THE FIELD:

This myth is true in part because the wine takes a lot of diverse information and regardless of the soils, climate, technical harvesting and processing, new techniques, etc.. which demands a diversity of knowledge, to understand in depth what you are drinking, for this reason, it is useful to know these issues, only if we refer to the wealth of information surrounding a good wine. However, to enjoy it, when to drink, you only need to choose the wine you like. Because wine is a simple drink, comúny current is just fermented grape juice, the result of biological transformation, only natural.

EXPENSIVE WINES ARE THE BEST:

Wine, like any other product, the more expensive it is, presupposes that should be of better quality. However the best quality, not always guarantee the best wine. It is very important, always remember that taste is a highly personal sense and you may not like the wine, the rest seems excellent. Also, keep in mind that whenever there is a wine for every circumstance, for this reason, there may be an excellent wine for a certain food or ocasióny is not the most appropriate for others.

PARKED IN OAK WINES ARE BETTER:

The relationship between oak and wine is the time when the only vessels to contain it, were of oak. Today, wines are fermented in stainless steel, oak has become a status symbol. The touch that oak gives a wine, can help to achieve better qualities, changing its texture and enhance its tannins. This task requires stringent conditions, because the wine flowing into the vessel of oak, should be of very good quality, which will improve during their time parked. However, if we enter a poor or weak wine and put it in contact with oak, not the best, only achieve a poor or weak wine, Oak warmly. Another condition is that the time must be right, because extending the period, impairs their quality, because the wood flavor is more prominent, that of wine. The presence of oak in the taste of wine, is also a matter of personal taste, today's consumers prefer wines that are fresh, fruity and slightly oaky flavor.

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Tips to Know some strains.

Dear fans, then I got them a brief description of some strains, so that when you go to the supermarket we have some notion of what the shelf to offer us, I recommend copy and paste into Notepad to your mobile. ... CABERNET SAUVIGNON

:
vid is a "hard" that helps make wines of classic castes, with the intensity and complexity that often need the bottles are aged from 5 to 10 years to reach the peak of its flavor. This wine is slowly acclimated fríoy must have city, the winter frost can damage it. Button breaks his late, is relatively resistant to thermal decomposition and rotten grapes, has a rapidly growing and mature in late April. This strain is more noble and more ink adaptable. It has aromas and flavors of currants, black chocolate, mint, olives, snuff and plenty of tannin, which helps wine to age beautifully. as well as single variety is vinified as mixed with native varieties, providing structure and color.Sus small berries and thick skins lead to elegant wines, rich and sensual. His youth is not appreciative of their high content in tannins and high acidity, but his maturity is opulent and superlative. Reaches its fullness after a long maturing in wood and aged in bottle.

CHARDONNAY:
This variety is the most famous white wine in France and is also called Pinot Chardonnay, an invented synonym name for the benefit of consumers Anglo / American, a name derived from an earlier period when the variety was wrongly regarded as a white mutant of Pinot Noir. In cold climates, the wine made from this strain is often aged in oak casks that are strong aromas and flavors. It has a strong fruity (apple, lemon, citrus) - as a result of the influence of the barrel are touches of "oak" and fermentation Malolo PRACTICE gives a touch of "whipped cream" -. Strain is highly adaptable to a wide range of aromas and flavors, apples, pears, citrus fruits, melons. pineapple, peach, beeswax, honey, butter, vanilla and nuts among others. Chardonnay White variety. The basic Chardonnay is subtle and fruity aromas (apple, melon, guava) but chardonnay wines, can become extremely complex, stating the nature of the soil from whom. Appreciated by both consumers and producers at the same time, the ability of their wines with great degree of ferment and stand the test of barrel is highly regarded. On the mainland, the first serious plantations dating from the early 60 in Catalunya. Although scattered and experimental in many areas of Iberian wine is starting to be important in the names of Costers del Segre, Penedès, Navarra, Somontano, Estremadura Bairrada and Baixo Corgo (Douro).

GARNACHA:

There are two types, white grenache, The ink is a type of grape juice provides a very fruity, but easily oxidized and is recommended for pink. The white wines produced in a pleasant acidity and Alcoholics. Grenache is used to produce red and rosé wines, the variety is important Aragon. Overall, it is very alcoholic wines, fruity and apimentados, but not long-lasting wines. This variety, of English origin, grows well in dry climates and it is a breed of great success in the English regions of Mediterranean climate. Normally used mixed with other varieties, Grenache has a long maturation period, germinating in spring later than Tempranillo. The resulting must is low in malic acid, which makes it prone to oxidation. But the wines that have generated a high alcohol content, not being unusual natural rankings reach 15 to 16%. Traditionally, the breed was ideal for young wines and rosé for its fruity and sweet. However it has proven enormously successful use in long-aged wines to accompany other varieties such as Tempranillo, Carignan (or Carignan Carignan), syrah or cabernet sauvignon. In some regions (Rioja, Navarra, Priorat) is being developed varietal wines that are surprisingly large concentracióny complexity.

MACABEO:
White variety. Other names you have are: Maccabee, Maccabee alkanol or Maccabeu in France. Its origins are discussed there are two theories about its origin. The first of these being located in the Middle East, the second in the region of Aragon. Whatever its origin, the wines are currently produced in this breed are thin, drier and acids, more resistant to aromatic certainly oxidacióny .

MAZUELO:
grape variety also known as Carignan, being native to this region of Aragon. The organoleptic characteristic acidity brings the wine carignan. Balsamic aroma and slightly floral. Red variety. Mazuela or Carignan (Carignan in France) are the other names given to this grape. It is one of the most widespread varieties of world geography. In Spain, however, is not so widespread because of their propensity to be affected by powdery mildew. For this reason, it is known in the world under the name francésy not in the original English. Mazuela springs later in the spring, making it susceptible to frost. Breed of high performance, main features are its thick skin, intense color, rich tannins and high acidity.

MERLOT
Red grape native to France. The Merlot is similar to but less tannic Cabernet Sauvignon. It produces wines full of fruit, something more soft and mature faster. It is widely used in blends to soften the tannins of the Cabernet Sauvignon. Variety Tinta, also called merlot noir, (second from Bordeaux red varieties after cabernet sauvignon), grown throughout the world. The grain is larger and less thick-skinned than the Cabernet. Present on the peninsula since the late nineteenth century, is growing in many regions of Spain (it is present in at least 20 denominations) and Portugal (Southern areas), with La Mancha, Somontano, Navarra Penedèsy which is cultivated. Usually vinified alone in Iberia, producing aromatic red wines age very well, although not as much as its rival, cabernet, it is not so intense, it has soft tannins and ripe before & # 233; sta. His most prized aromas include plums, chocolate, bitter oranges and balsamic (typical Mediterranean).

MONASTRELL:
sweet grapes grown in Mediterranean areas. Nucho produces wines of color and grade. Variety
ink. Known in the south of France as mourvèdre and California under the name of killing. Endemic to the English Mediterranean coast, where it grows vigorously in warm, dry climates. The wines made from Monastrell, thick skin, are high in alcohol and rich tannins. As hallmarks offers soothing aromas, blackberry and minerals, especially when young. Monastrell wines show very good qualities for breeding as long as is vinified carefully and make plenty of racking before bottling.

MUSCAT:
The muscat is used for both wine red to white. They have a unique aromatic character commonly associated with muscat wines. White variety. Also known by the names of Muscat, Malaga, big grain Muscat, Muscat of Alexandria, Moscatel de Setúbal (Portugal) or Samanna and zibibbo (in Italy). This strain grows well in moist soils of countries bordering the Mediterranean, where they do not need the sun, from Cyprus and Turkey to Iberian Peninsula, where the crop is more abundant and have proliferation of high quality wines made from this breed. Very loose clusters, irregular and large berries, very sweet grape is usually used for dessert wines (mistelas) for dessert aged in barrels, although dry whites are made from it and can be consumed as table grapes. The Roman Muscat is vinified, sometimes along with the variety Pedro Ximénez, when ripe, gives the juice a greater focus on flavor and color.
PALOMINO
White variety. Also known under the names whitelist or sherry. It is the primary grape used for the production of sherries in southern Spain, its importance gradually declining in other wine regions. Very probably of Andalusian origin, it is believed that the name comes from a gentleman of the hosts of King Alfonso X. The fine palomino, clonal variation from the municipality of Sanlucar de Barrameda, is most appropriate for the production of fino and manzanilla wines of the area. This breed is distinguished from palomino ampliamante sherry which was used in the past. The plant, prone to powdery mildew and anthracnose, develops optimally in temperate climates with dry soils. The performance is significantly characterized by regular high even without irrigation. Results in wines with low acidity and sugar, which reverts to a greater tendency to rapid oxidation.