Mr. Sommelier

Here is our online figure who will help you to introduce yourself into the beautifull world of wine by giving advises, tips, or breaking miths so you can enjoy each glass.

Serving

Quantity

Temperatura

Tasting

Uncork the bottle of wine and pour it in a glass.

In this visual fase you will observe the brightness and shiness of the wine, the intensity of the transparency and limpidness. Its better to locate the wine glass under a white surface to appreciate the visual fase.

By approaching the glass to your nouse you are going to look for defects or faults (unpleasant aromas).

Its recommended to do the aroma fase un 2 steps, first captive simple aromas without moving the glass and second you move the glass around trying to let the expresion of the wine increase.

You take a small quantity on wine into your mouth and pass it through all your tonge so you can identify wich taste buds is activating the most.

Also you can breathe to oxigen the wine that is in your mouth and get a more accurate sensation. In this fase we take special atencion to the first impact or impresion, and to finish this fase we rate the intensity of the mouth, after taste and finish.

In this fase we take special atencion to the first impact or impresion, and to finish this fase we rate the intensity of the mouth, after taste and finish.

Pairings
Simple young white wines
More serious young white wines
White wines fermented in barrel
Rosés
Young Red Wines
Aged red wines
Red wines reserva and gran reserva
Preserving

Its really important to keep all the bottles in a horizontal position so the cork is always in touch with the wine.

Also the temperature of conservation is crucial, we must keep our wines at a range of temperature between 13-16° C. It shoud not have any cleaning products around or anything thats will penetrate the aroma of the place where the wine is kept.

Humidity is a very important fact, it shoud be from 70-80%.

Light, any direct light to our bottles especially sun light may riun that special bottle.