Some basic concepts of wine

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To nothing

We will hear about the vintage of a wine or a certain region as something mythical at times. Why? Because the vintage indicates that the climatic conditions that occurred in the year that preceded a certain harvest were deficient, regular, good, very good or excellent. Additionally it can also refer to the existence or not of pests. That is, it indicates on what natural base the wine of a certain region is made. If the vintage was deficient, the wine will start in bad conditions, but if it was excellent it has all the potential to give a great product.
In principle, although it varies according to the type of wine and the different denominations of origin, the ideal, although very generic, are the temperate Mediterranean climates -and some Atlantic continental ones- that imply mild temperatures in winter and spring, nocturnal humidity but dryness day and many hours of sun, especially in summer. Also moderate or scarce rains and, of course, absence of frost, blizzards, hail or excessively strong or dry winds. If these circumstances occur, the vintage will be considered excellent.

 

Crianzas, reservas, grandes reservas

The aging refers to the type of treatment that the newly fermented broth will receive. For example, if it is a young wine, it will pass directly from the fermentation tank to the bottle, where it will be vacuum packed and distributed commercially. Young wines have a shelf life of one to two years, although it depends a lot on the conditions in which they are stored.
Another possibility is that the wine will be stored in French or American oak barrels for three to six months and then bottled in the bottle for at least a year and a half before it goes on sale. In this case we will be talking about a wine of aging. If the ripening process is three years, of which 18 months are in barrel, we will talk about a reserve wine.

If the maturation of the reserve is extended to five years before going on sale, we will face a large reserve. During this process the wines undergo a series of chemical reactions that protect them and make them more resistant to degeneration. They also give them more complex, dark and structured flavors and smells, which good fans appreciate a lot: wood flavor, leather, tobacco, dried leaves, etc. The type of aging of a wine, that is to say what it will be destined for, is decided by the oenologist or oenologist in charge of the winery.

 

Tannin

When someone talks about tannins, they can refer to two different things. If he talks about a young wine he is referring to a certain roughness and bitterness that comes from pressing, where the must juice is kept next to the skin of the grape for a while. The skin thus yields the tannins to the juice, which can be done by accident or intentionally, to later give personality to the wine. Excessive tannin is counterproductive, but failing to produce wines that are too light. Generally white wines barely carry tannins. On the other hand, in a matured wine, which has gone through the barrel, the tannin comes from the wood of the barrel, it is more subtle and gives the ripe touch to the broth.

 

Bouquet

The bouquet refers to the final aroma left by the wine on the palate, the mixture of flavors, sensations and smells that come to the taste buds and olfactory. The bouquet does not occur in all wines and is different from the primary and floral aromas that tell us about the varieties used in the making. It also differs from the secondary, which come from the fermentation of the wine in the tank. The bouquet is something that the wine gets between the barrel and the maturation in bottle, and consists of a mixture of wood flavor, a certain unctuousness (due to certain fatty elements that the wine takes from the wall of the barrel), a touch of vanilla and other odors and flavors obtained from the phase in which the wine is closed in the bottle.

Posted on 22 August, 2018 in Novedades @en

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SEASON SANGRIA

 

Ingredientes:
1 botella de la tradición sangría
¼ de taza) de azúcar
1 taza de agua
1 naranja exprimido
1 limón exprimido
Palitos de canela
1 parte de Cointreau
6 partes de agua con gas

Preparación:
Llevar el azúcar, agua, jugo de naranja y limón y canela a ebullición en una olla. Cocinar a fuego lento 10 minutos, luego quitar y dejar enfriar. Ahora agregue el Sangria Tradicion, el Cointreau, y el agua chispeante en un tazón de fuente del sacador. Tome la canela del jarabe y agréguela al punzón; La fruta flotará en la superficie. Refrigere por lo menos 1 hora antes de servir.

Para decorar:
4 naranjas en rodajas finas, ½ limón en rodajas finas, ½ limón en rodajas finas, ½ manzana rebanada y 20 uvas, verde y rojo

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SUMMERTIME


Ingredientes:

1 botella de la tradición sangría
½ taza de vino blanco suave
½ taza de coñac

Preparación:
Ponga todos los ingredientes en un frasco y mézclelos, luego refrigere. Sirva bien frío y con hielo, adornando con frutas de temporada o su gusto.

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GOLD SANGRIA


Ingredientes:

• 1 botella de Tradicion Sangria
• 1 botella de prosecco
• Melocotón blanco cortado en rodajas
• Kiwi pelado y cortado en rodajas Uvas
• Frambuesas

Preparación:
Ponga todos los ingredientes dentro de un agitador con hielo, agite vigorosamente y sirva en jarras o vasos.

 

 

 

 

 

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GOLD SANGRIA


Ingredients:

• 1 bottle of Tradicion Sangria
• 1 bottle of prosecco
• White peach sliced
• Kiwi peeled and sliced Grapes
• Raspberries

Preparation:
Put all ingredients inside an ice shaker, shake vigorously and serve in glasses or glasses.

 

 

 

 

 

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SUMMERTIME



 

Ingredients:
1 bottle of sangria tradition
½ cup soft white wine
½ cup cognac

Preparation:
Put all the ingredients in a jar and mix, then refrigerate. Serve well cold and with ice, garnishing with seasonal fruits or your taste.

 

 

 

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SEASON SANGRIA

 

Ingredients:
1 bottle of sangria tradition
¼ cup) of sugar
1 cup of water
1 orange squeezed
1 lemon squeezed
Cinnamon sticks
1 part of Cointreau
6 parts of sparkling water

Preparation:
Bring sugar, water, orange juice and lemon and cinnamon to a boil in a pot. Simmer 10 minutes, then remove and cool. Now add the Sangria Tradicion, the Cointreau, and the sparkling water in a punch bowl. Take the cinnamon from the syrup and add it to the punch; The fruit will float on the surface. Refrigerate at least 1 hour before serving.

To decorate:
4 thinly sliced oranges, ½ thinly sliced lemon, ½ thinly sliced lemon, ½ sliced apple and 20 grapes, green and red

 

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