Until very little time ago, it was a widespread belief that organic wines, despite the lack of chemical treatment of the vineyards, were not the most balanced at an organoleptic level. This issue has been changing, little by little, thanks to the great work of oenologists and producers, who are Read more…
One of the most eagerly awaited vintages since the end of 2012, Ferrer Bobet 2010 is finally in the market and it promises to be, as it happened before, one of the benchmarks of the DOQ Priorat. The winery is located in an idyllic area between Falset and Porrera on Read more…
Today we want to talk about the Naveran, a winery with a long tradition, and who maintains over the years his compromise with the seriousness, consistency and the quality of the artisan making of his own wines and cavas. The vineyards are located in Torrelavit, in the center of the Read more…
This practice was started by some sommeliers who tried to increase the sweetness of a “demi-sec” champagne by reducing bubbling. Paris is still the city where this is most commonly done so, and this approach has spread throughout the world, and for almost all varieties, styles and ages of champagne. Read more…
We have just received at INVINIC the new vintages of the best Artadi. The Artadi Wines: Pagos Viejos 2010, a classic among classics. (95 points in the Peñín Guide) Viña el Pisón 2010, the flagship of Artadi and one of the few spanish wines, which are recognized with 100 points Read more…
Today we would like to explain you with a bit more detail the history and characteristics of another of the best wines produced by the great Raül Bobet. Thalarn is a red wine which is produced under the designation of origin Costes del Segre of the winery Castell d’Encus. This Read more…
Today we will talk about the pairing between the red wine and cheese. Obviously, if we extend ourselves too much, we would never come to an end, so let’s try to summarize the most common similarities. Besides from the classic and always successful pairing of Oporto and Stilton or other Read more…
The most common flaw that can be found in many wines is oxidation. There are two types of oxidation: controlled and uncontrolled. In uncontrolled oxidation, oxygen comes into contact with the wine and spoils it, and in the case of white wines, is manifested by premature shades of brown and Read more…
Yes indeed, a wine can be “over aerated“. There is no certainty as to the exact time required for each bottle oxygenation, as it depends on factors such as the type of wine, vintage and variety. We could say that a young, quality wine with a solid structure can withstand Read more…
This past July, Robert Parker took a visit to Juan Mari Arzak‘s restaurant to write a short article about his extraordinary experience. The article begins by saying that this was probably the best meal he’s had so far this year. At first, the menu appears to offer somewhat bizarre or Read more…
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