The wine capsule, as to its origin, history and utility, is one of the most unknown aspects of wine making. The first data regarding this piece goes back to the Middle Ages, when some noble decided to make a control system for the wine stocked in his cellars. At that Read more…
The Spanish Cuisine has been booming for a few years and now recently the Spanish restaurant El Celler de Can Roca was voted the best in the world. However, there are countless places where you can try delicious dishes and great wines. One of them is restaurant Rekondo Read more…
On April 23, the Publishing Director for Robert Parker, Lisa Perrotti-Brown, announced two new additions to its Reviewer’s team: the Italian Mónica Larner, who will be in charge of the wine reviews in Italy and Luis Gutiérrez, responsible for ratings in Spain, Chile and Argentina. Luis, who previously had worked Read more…
The Peñín Guide is one of our models when talking about wine, but also when it comes to distillates. It has recently taken place in Madrid its yearly meeting with the world of coktails and spirits, in an era in which this trend is more than ever on the rise. Read more…
In the past, to keep and preserve the wine, leather and clay amphorae were most commonly used but they transmitted undesired flavours. It is from the Middle Ages that the use of wooden barrels came to be, allowing significant progress. The barrel was invented by the Celts, who used it Read more…
Wine is like people, or people are like wine. The two are living beings, both are born in a particular place, grow up, and mature gradually, learning something new every day that makes them better. We all behave in a certain way, we have traits that are innate, we have Read more…
We have often heard from wine professionals expressions as “the point of ripening of the grape” or “ripe grapes.” But how do you actually define the concept of “optimal ripening“? To specify the optimum point in ripening of the grapes is difficult and, as various producers agree on this issue, Read more…
Today we would like to comment about how would affect the characteristics of two bottles of 750 ml of the same wine, if they blend in a decanter with capacity for 1.5 litres. First of all, it is important to remember some essential concepts about decanting, as for example the Read more…
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…
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…
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