Say hello to El Coto Rosé!

Introducing El Coto Rosé: The perfect summer wine

Rioja talk is dominated by red wine, although Rioja Blanco is pretty trendy too. Far less talked about is rosé wine from Rioja. This is a shame, but it’s an easy fix. Summer’s here and that’s as good a reason as any to discover pink Rioja.

El Coto Rosé 2016 is a great example and is just about perfect as a no-nonsense summer wine. A rather classic blend of Tempranillo and Grenache (or “Garnacha”, to give it the local twist), El Coto’s Rioja rosé is a glassful of sunshine, and it’ll cost you less than €5 a bottle.

Keep a case or two of El Coto rosé on hand this summer and you’ll always have a suitable bottle to welcome guests or enjoy a leisurely lunch. Don’t let its price point fool you, though: This is a pretty serious wine, too.

El Coto Rosé 2016: Some technical stuff

We’ve got summer on our minds, so let’s not get too bogged down in the detail. Here are a few technical tidbits that might just come in handy if you find yourself at a loss for words at a family barbeque.

• The grapes for the El Coto rosé are sourced from two distinct vineyard areas. The Tempranillo is grown in the Rioja Alavesa region, while the Garnacha grapes come from the El Coto vineyard in Ausejo.
• The El Coto technical team use a combination of two distinct rosé winemaking techniques.
• Everything in the winery is down at low temperatures in order to preserve the inherent fresh fruit aromas and flavours of the wine.

That’s the awkward small-talk with your brother-in-law out of the way. Let’s get on to the fun stuff: Tasting the wine!

Tasting El Coto Rosé 2016

Still not convinced that you need El Coto rosé in your life? Not enough for you that it comes from one of Rioja’s most famous producers, it’s a stone cold bargain, and it’s seriously well-made? OK, let’s open a bottle and see what it tastes like.

• Sight:

  Well, it’s pink. No surprise there. It’s quite a pale pink, telling of the dual winemaking methods used.

• Smell:

  Mmmm. It smells like summer. Think strawberries – fresh market strawberries. A little bit of sweetness too, a bit like caramel.

• Taste:

  Fruity, clean and refreshing. You’ve got strawberry and some other red summer fruits zipping around, with the faintest hint of sweetness. Above all else, it’s thirst-quenching and easy to drink. Well-chilled, this is exactly what you want for an outdoor picnic or lazy day at the beach.

Alcohol content: 13%

Serve between 2ºC and 5ºC

Optimal consumption period: 2016-2017

Best served in Riesling Glass

Pairing: Eggs, Omelets, Pasta, Rice Dishes, Roasts, Semi-mature Cheese, Soft Cheese, Soups and Creams, Whitefish.

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The “controversy” of wine brands

The idea of branding (or marketing in general) is sometimes frowned upon by wine producers. There’s a stigma attached to it. It sounds a bit too commercial and businesslike for the great châteaux of Bordeaux and bodegas of Ribera del Duero. They’re farmers after all, right? Most “serious” winemakers will tell you that they are selling a natural product with a sense of place (they might even say “terroir“), and not a “brand” at all.

The truth is that branding is huge in wine. It’s absolutely crucial, especially at the very high end. Château Mouton Rothschild, at hundreds of euro per bottle, is just as much a “brand” as supermarket stalwart Mouton Cadet. Château Haut-Brion is a brand, Vega Sicilia is a brand… Shall we go on?

Like it or not, wine brands are important, and white wine brands doubly so. Many of the most casual wine drinkers are those that simply pick up a bottle of white wine now and again, and here is where branding matters most.

What great white wine brands have in common

If you’re reading this blog, let’s assume that you’re at least interested in wine, and more likely you’re a wine lover. It’s important to remember (and too easy to forget) that most people out there have a passing interest in wine at best. They don’t know much about wine, and they don’t need to know much about wine. They don’t care, frankly. Wine brands help these disinterested people to pick out a bottle and get on with their day.

Great white wine brands have a few things in common, thankfully.

• They have an identity

  This could be the region from which they’ve come, the owner or founder’s name, the winemaker’s name or something else entirely. Whatever it is, good wine brands are self-aware, know who they are and everything they do is consistent with that identity.

• They offer value

  Value doesn’t necessarily mean low price. A good wine brand will sink or swim on repeat business and word of mouth. If it develops a reputation for overperforming, it’s golden – if it costs you less than you’d happily pay, it’s good value. Conversely, if you find it overpriced, you’re probably not going to buy it again – and you probably are going to tell your friends about it. Ultimately, though…

• They taste good

  Simple as that. A €3 white wine brand from the supermarket may not have the complexity or nuance of Château Haut-Brion Blanc, but if it doesn’t taste good, it’s not going to survive long.

So that’s what makes for good white wine brands. Put it to the test with one of our three favourites.

3 great white wine brands

1. Torres Viña Sol

   One of Spain’s leading white wine brands, Viña Sol is a hugely accessible white blend from the Penedès region. Fresh fruit flavours and relatively gentle alcohol make this a go-to white for many. Superstar producer Miguel Torres knows a thing or two about branding, and Viña Sol always delivers the goods.
   Buy Torres Viña Sol 2016 here.

2. Ramón Bilbao Verdejo

   One of Spain’s best-known producers, the Ramón Bilbao brand is very strong internationally. It’s got a deep sense of identity and offers great value for money. Ramón Bilbao Verdejo is one of its most popular white wine brands, a 100% Verdejo wine from the Rueda region. This is racy, aromatic and more-ish.
   Buy Ramón Bilbao Verdejo 2016 here.

3. Paco & Lola

   Visually one of Spain’s most distinctive white wine brands, Paco & Lola Albariño is proof positive that branding works in wine. Instantly recognisable for its polka dot design, the wine itself is highly aromatic, fresh and fruity, encapsulating everything that makes the Rías Baixas region so popular. Beyond the region’s generic popularity, the Paco & Lola brand has forged its own clear identity, and has become a reference point for many white wine drinkers.
   Buy Paco & Lola 2016 here.

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So there’s not a lot of Pingus wine to go around, and what’s out there is far from cheap. What makes Pingus wine so special, you ask? Let’s take a closer look and try to find out.

Why you should try a Pingus wine

The simple answer is that Pingus is one of the world’s best wines. In its native Ribera del Duero region, there is only one other wine that really comes close: Vega Sicilia. The fact that Vega Sicilia has been around since 1864 and is perhaps the most iconic Spanish wine of all time should indicate that Pingus wine is something very special indeed.

But what makes Pingus wine so special (read: expensive)?

Even by fine wine standards, Pingus enjoys a stellar reputation – and commands especially high prices. That’s really saying something. There’s got to be some logical reason why Pingus wine is on such a pedestal, right? Right! In fact, there are many reasons for it. Here’s five:

1. Peter Sisseck:

   Founder and maker of all Pingus wine, Danish oenologist Peter Sisseck is a living legend in fine wine. Having cut his teeth in Bordeaux and later at Hacienda Monasterio, Sisseck founded Pingus in 1995 and the rest is history.

2. The vineyard:

   Well, make that “vineyards“. Pingus wine comes from a couple of tiny vineyard plots in the Ribera del Duero region, exclusively planted with old vines. Some vines are more than 70 years old and have never been treated with any fertilisers or other nasty stuff. The Pingus vineyard land is pure, unadulterated beauty.

3. Biodynamics:

   Sisseck has been making biodynamic wine at Pingus since 2000. Biodynamics is an arm of organic farming that takes things to extremes. In essence, the biodynamic winegrower treats his or her vineyard like a living, self-contained organism. There are all sorts of weird and sometimes controversial practices, but it usually ends up with the winegrower becoming seriously attuned to the land itself and knowing every plot inside and out. It’s also time-consuming and labour-intensive, which usually makes for a more expensive bottle.

4. Scale:

   The production of Pingus wine is small, to put it mildly. Of the tiny vineyard land – around 4 hectares in total – there are exceptionally low yields. The average yield of just 12 hectolitres of wine per hectare of land is microscopic. An average high-end Bordeaux château might see yields closer to 50 hectolitres per hectare, by comparison, and from a considerably larger vineyard area. Some such producers command even higher prices than Pingus.

5. Critical acclaim:

   Pingus wine routinely receives scores in the high 90s from Robert Parker’s Wine Advocate and other leading wine magazines. Three Pingus wines have received perfect 100-point scores from that magazine, an enviable record for any producer anywhere.

How to enjoy Pingus wine

Wine is for enjoying, and usually, you shouldn’t worry too much about enjoying wine “properly”. Serve and drink wine the way that makes you happy, and that’s it. Usually. When it comes to something like Pingus, one of the world’s great wines, you should probably take things a little more seriously – if for no other reason than the price tag. If you’re going to spend hundreds or thousands of euro on a bottle, you’ll want to get the most out of it. Here are three tips for enjoying a top Pingus wine, Pingus 2007.

Storing, serving and tasting Pingus 2007

Pingus 2007 is a serious wine. With 98 points from the Wine Advocate and 97 from Guía Peñín, this is €1,100 a bottle and yet there’s still not enough to go around. If you get your hands on a bottle of Pingus wine from 2007, or are planning a big purchase, keep these three tips in mind.

1. Storing:

   If you’ve got a wine cellar or wine fridge, store it there – on its side, to keep the cork in contact with the wine to ensure it doesn’t dry out. If you don’t have facilities like that, go for somewhere cool and dark, with as little fluctuation in temperature is possible. Let it rest without being disturbed. This will cellar for at least another ten years or more.

2. Serving:

   When it comes time to serve this Pingus wine, you are going to want to show it at its best. To do this, stand it up the day before you’re going to drink it. This will allow all the sediment to fall to the bottom of the bottle, making it easier for you to decant. Decant the wine an hour ahead of time, and you should be good to go.

3. Tasting:

   Wine tasting is a personal experience. Our only instruction here is to savour each drop. Use your eyes, your nose and your mouth in order to get the most of it. You’re drinking one of the world’s best wines, after all!

Buy Pingus 2007 here.

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That’s not necessarily a bad thing, but we think you can do better…

What’s the problem with Campo Viejo Rioja?

There’s no problem, truly. Campo Viejo Rioja range is a part of Pernod Ricard, the drinks giant behind other brands like Brancott Estate and Jacob’s Creek. Pernod Ricard is not in the business of making bad wine, and Campo Viejo is a clear case in point: It’s good Rioja. Sometimes, it’s very good. It’s usually very well-priced, too. What’s not to like about a Rioja Reserva wine for under €10? The “problem” with big brand wines like Campo Viejo is not quality or price, but scale.

Most of the best wine in the world is made in extremely limited producers. Artisans grow grapes on tiny plots of the best land, harvest by hand and do everything with love and care. Is it possible to achieve the same result on what’s closer to an industrial scale? Campo Viejo Rioja comes close, for sure, but there’s nothing quite like the real deal.

As an alternative to Campo Viejo, we’ve looked outside the Rioja region altogether…

Our top substitute for Campo Viejo Rioja

Vizcarra Senda del Oro

You probably haven’t heard of this one, but you’re going to want to try it. Not exactly a household name like Campo Viejo Rioja, but it’s the real deal. Vizcarra Senda del Oro 2015 comes from Bodegas Vizcarra, a small family-owned winery in Spain’s Ribera del Duero region. This place is Rioja’s biggest rival, and is home to some of Spain’s greatest names, including Pingus and Vega Sicilia.

Winemaker and owner Juan Carlos Vizcarra Ramos is the second generation to run the family property. Today the winery is gravity-fed, with minimal use of pumps. Juan Carlos carries out frequent experiments and microvinifications with plots of old vines in the search of an ever better expression of his family’s vineyard.

Alcohol content: 14%

Serve between 12ºC and 16ºC

Optimal consumption period: 2015-2018

The wine does not need to be decanted

Best served in Tempranillo Glass

Pairing: Legume, Mushroom, Roasts, Sausage, Stews.

Why fans of Campo Viejo Rioja will like it

• Grapes:

  Vizcarra Senda del Oro 2015 is a 100% Tinto Fino (Tempranillo) wine, the fruit picked by hand from 15-year-old vines. Tempranillo is the key grape in Rioja, too, and plays a large part in the blends of the various Campo Viejo Rioja wines. The two wines thus share some of the same fruit flavour profile.

• Winemaking:

  Oak barrel ageing red wines is a signature of both Rioja and Ribera del Duero. Most Campo Viejo Rioja wines undergo a relatively long ageing period before release. With 7 months in American and French oak, Vizcarra Senda del Oro has had a short but respectable time in oak too. This puts it closer to Campo Viejo Rioja Crianza than Reserva, where it takes some structure from the oak but retains most of its fresh fruit flavours.

• Price:

  We can say that it’s all about the grapes, the winemaking and the family spirit. That’s not the whole picture, though. Price matters in wine and this one is priced very well indeed. For less than €10, you’ve got a quality red wine from a small family producer, with some nice critics’ scores (89 points from Robert Parker’s Wine Advocate and 90 points from Guía Peñín) – all coming together to make a viable alternative to Campo Viejo Rioja!

Buy Vizcarra Senda del Oro 2015 here.

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Cune Rioja Reserva 2011: The basics

Let’s get a few basic things straight. Cune Rioja Reserva 2011, officially Cune Imperial Rioja Reserva, is the latest Reserva release from Rioja wine produce CVNE. The name CVNE is an acronym for Companía Vitivinícola del Norte de Espana, which is a bit of a mouthful if you don’t speak Spanish fluently. CVNE is more commonly known as Cune, pronounced “kooh-nay”.

The CVNE bodega was established in Haro by two brothers, and to this day remains a family affair. It is owned and managed by the descendants of its founders, Raimundo and Eusebio Real de Asúa. CVNE enjoys a strong reputation as one of the leading Rioja wine brands and produces Rioja wines at all ageing levels. Cune Rioja Reserva 2011 is a part of the esteemed CVNE portfolio and has pride of place as something of a flagship wine.

Cune Rioja Reserva 2011: The winemaking

Cune Rioja Reserva 2011 is a blend of three classic Rioja grape varieties; Tempranillo, Graciano and Mazuelo (also known as Carignan or Cariñena). The grapes were harvested by hand from CVNE’s vineyards in the Rioja Alta region. The 2011 vintage in Rioja was great, and that shows in the wine. Before its release, the wine was matured for two years, in new oak casks produced from a combination of American and French oak. Following its oak ageing, the wine was aged in bottles for a further two years before its release.

Tasting Cune Rioja Reserva 2011

As is always the case with Rioja wines, Cune Rioja Reserva 2011 was released ready to drink. Open a bottle now and you’ll find a red Rioja wine in the prime of its life. You can lay this down for another five years, easily, but when it tastes this good, why wait?

• Sight:

  Visually, Cune Rioja Reserva 2011 has a dark red colour, reminiscent of dark cherries.

• Smell:

  Aromatically, there’s a lot of red and black fruit right away. This gives way to coffee and balsamic notes, with some spice and vanilla on the end as a result of the oak.

• Taste:

  In the mouth, this is smooth and velvety. There’s some fruit, a lot of spice, and a lingering finish. It’s a beautiful Rioja Reserva, no doubt about it.

Alcohol content: 13%

Serve between 14ºC and 18ºC

Optimal consumption period: 2011-2022

We recommend to decant the wine 1 hour before serving

Best served in Tempranillo Glass

Pairing food with Cune Rioja Reserva 2011

Pairing wine and food can be a lot of fun if you don’t take it – or yourself – too seriously.  Try some modern takes on classic food pairings for Rioja Reserva, like:

• Beef:

  Think a dry-aged steak, or even a juicy hamburger and fries!

• Roasts:

  Nothing quite like a Sunday roast – unless, of course, it’s with a quality Rioja Reserva. Roast lamb shank is ideal here.

• Stews:

  It seems that every country and region has its own sort of stew. Try something a little out there like an Irish stew (Guinness, beef and potatoes, basically) or try your own take on Boeuf Bourguignon, cooked and served with Cune Rioja Reserva 2011.

Buy Cune Rioja Reserva 2011 here.

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Question: Why don’t people drink more fine and rare wines?

Short answer: It’s because they’re fine and rare wines.

Whether it’s from a small Burgundy domaine, a grand Bordeaux château, a legendary Champagne house or a top Spanish bodega, demand almost always outstrips supply when it comes to fine and rare wines. Spending hundreds – or thousands – of euro on a bottle of wine is not an everyday occurrence for most of us. Put it together, and you end up with a huge percentage of the world’s finest wines being enjoyed by a very small minority of super-rich wine lovers.

That doesn’t mean we can’t dream, though. The world of fine wine is vast and there’s good (and even great) wine everywhere, but truly outstanding wine is a little harder to come by. They’re out there, but you just need to know where to look.

For those of you that have a special occasion coming up, are planning on winning the lottery sometime soon, or are perhaps looking into robbing a small bank, we’ve compiled a list of five of the greatest fine and rare wines ever made.

The 5 fine and rare wines you have to try

The world’s finest wines don’t come cheap, and many of us won’t ever get near them. If you’re the kind of person that likes to spend a little (or a lot) more on the finer things in life, however, you’re going to want to memorise this list!

1. Krug Clos de Mesnil 1996

Champagne has long been a byword for luxury, and it’s no surprise that some of the world’s most fine and rare wines are sparklers from the Champagne region in northern France. Krug Clos de Mesnil 1996 isn’t just any old Champagne, either: This is a single vintage, 100% Chardonnay, single vineyard bottling from one of the region’s greatest houses. The vineyard in question is the eponymous Clos de Mesnil, a tiny 1.85-hectare site in the Mesnil-sur-Oger village on the Côte de Blancs. Champagne simply doesn’t get better than this. Oh yeah, and it’s got a perfect 100-point score from Robert Parker’s Wine Advocate!

Alcohol content: 12%

Serve between 4ºC and 8ºC

Optimal consumption period: 1996-2021

Best served in Prestige Cuvée Glass

Pairing: Appetizers, Bluefish, Fowl, Seafood, Soft Cheese, Whitefish.

Buy Krug Clos de Mesnil 1996 here.

2. Teso La Monja 2009

Spain’s Toro region produces some of the world’s most fine and rare wines. Top producers, like the Eguren family of Teso la Monja, can make fine wines on a par with anything from Ribera del Duero or Rioja, let alone Bordeaux and Burgundy. Teso La Monja 2009 is 100% Tinta de Toro (the local name for Tempranillo) and comes from a tiny single vineyard plot whose vines predate the phylloxera epidemic. The wine is made in accordance with the principles of biodynamics, and in tiny quantities: Not much more than 800 bottles are made each year. This is the highest end of Spanish wine.

Alcohol content: 13%

Serve between 14ºC and 18ºC

Optimal consumption period: 2009-2034

We recommend to decant the wine 1 hour before serving

Best served in Tempranillo Glass

Pairing: Beef, Game Animals, Grilled Red Meats, Roasts, Stews.

3. Château Palmer 2000

Officially ranked a third growth in Bordeaux’s 1855 Classification, Château Palmer has long outperformed even that prestigious distinction and has a loyal, cult following to rival any fine wine in the world. It was the château’s legendary 1961 vintage that eventually gave rise to the term “Super Second”, and it often makes superior wines to its first growth neighbour, Château Margaux. Its unusually high Merlot content gives Château Palmer a seductive and almost haunting perfume to complement its power and complexity. This 2000 vintage is one of the finest in recent memory. This is mature and you can certainly drink it now, though it will continue to evolve and hold for years to come. Château Palmer 2000 is a modern classic and a benchmark for the estate, for Margaux and for Bordeaux as a whole.

Serve between 12ºC and 16ºC

Optimal consumption period: 2000-2025

We recommend to decant the wine 2 hours before serving

Best served in Bordeaux Glass

Pairing: Aged Cheese, Game Animals, Grilled Red Meats, Legume, Roasts, Stews.

4. Domaine de la Romanée-Conti La Tâche 2001

The pinnacle of fine and rare wines is surely Domaine de la Romanée-Conti in Burgundy. No other wine producer in the world comes close to the prestige that surrounds this estate and its wines. The most famous of all is the tongue-twisting Domaine de La Romanée-Conti Romanée-Conti, but there is an entire portfolio of fine wines besides. La Tâche 2001 comes from a tiny hillside vineyard in Romanée-St-Vivant. The wine is one of the finest expressions of Pinot Noir, showing a velvety warmth, spice and earthy notes. One of the great bucket list wines, plain and simple.

Alcohol content: 13%

Serve between 14ºC and 18ºC

Optimal consumption period: 2001-2026

We recommend to decant the wine 2 hours before serving

Best served in Burgundy Glass

5. Château d’Yquem 2001

Last but certainly not least is Château d’Yquem 2001. A perfect 100-pointer from the world’s greatest sweet wine producer. Great Sauternes can outlive any red wine, and there’s simply no greater Sauternes than Yquem. Producing Sauternes is a painstaking process and attention to detail is crucial. Château d’Yquem simply does not compromise on quality, and will not hesitate to not release a given vintage if the wine does not meet its exacting standards. From an excellent vintage, the 2001 Château d’Yquem is characterised by harmonious balance, undeniable opulence and first-class refinement. There’s literally nothing like Yquem.

Alcohol content: 14%

Serve between 6ºC and 12ºC

Optimal consumption period: 2017-2032

Best served in Sauternes Glass

Pairing: Blue Cheese, Chocolate, Desserts, Ice Cream, Pastry.

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Food and wine pairing is part art and part science. What goes well with fish cakes for you may not be a great match to somebody else. We’ve all got our own preferences and tastes, and that extends to how we pair our wine and food. Some people swear by tried-and-tested traditions, others prefer to experiment and try new things. Whatever your approach, it is clear that serving wine and food together can change how we perceive either or both.

Traditionally, what goes well with fish cakes?

When pairing wine with fish cakes (and most seafood, for that matter), conventional wisdom points to dry white wine. Of course, there are many styles of dry white wine, just as there are many styles of fish cake. There may be no such thing as a perfect pairing, but some wines do lend themselves better to some fish cake styles than others. Let’s take three common fish cakes and suggest a good pairing for each.

1. Plain fish cakes

“Plain” is a relative term, and is not necessarily a bad thing. Here, we’re talking about fish cakes made from whitefish, cod, haddock and the like. These are the lightest in flavour and usually the most delicate in texture. Knowing what goes well with fish cakes of this kind involves consideration for the weight of both the wine and the food. The oily, fried breadcrumb coating is also going to be a consideration.

Your best bet here is a lean and light-bodied white wine, with high acidity and little to no oak ageing. Think along the lines of a young Sauvignon Blanc, Muscadet, Pinot Grigio or steely Chablis.

• We recommend: Finca La Colina Sauvignon Blanc 2015

Alcohol content: 13%

Serve between 2ºC and 5ºC

Optimal consumption period: 2015-2017

The wine does not need to be decanted

Best served in Sauvignon Blanc Glass

Buy Finca La Colina Sauvignon Blanc here.

2. “Meaty” fish cakes

Granted, there’s no actual meat in there – we hope. These are your weightier, meatier fish cakes. Tuna and salmon are typical here. Maybe even crab, depending on your definition of “fish cake”. Where the previous style was light and almost fluffy, these are denser and heavier in the mouth. As a result, they can handle – and basicall, require – a slightly heavier wine.

Medium or full-bodied white wines are a nice pairing here. White Burgundy (or other oaked Chardonnay) is ideal, as is most Chenin Blanc, Semillon or even barrel-fermented white Bordeaux.

• We recommend: Enate Chardonnay Barrel Fermented 2010

Alcohol content: 13,5%

Serve between 6ºC and 12ºC

We recommend to decant the wine 1 hour before serving

Best served in Chardonnay Glass

Buy Enate Chardonnay Barrel Fermented here.

3. Thai fish cakes

Our final style is a favourite for many. Pairing wine and Thai fish cakes can be a lot of fun. The Asian influence and chili heat of the dish opens up new possibilities for pairing. Depending on the type of fish used, you could happily pair your Thai style cakes with any of the wines we’ve already mentioned. If you really want something special, though, read on.

The sweet chili heat of the Thai fish cakes goes particularly well with aromatic white wine. It’s all the better if you can get your hands on an aromatic white that is off-dry, meaning that it has some residual sugar without being totally sweet. Classic options here include a lot of Muscat, Riesling and Gewurztraminer.

• We recommend: Summaroca Muscat 2015

Alcohol content: 12%

Serve between 2ºC and 5ºC

Optimal consumption period: 2015-2017

The wine does not need to be decanted

Best served in Riesling Glass

Buy Summaroca Muscat here.

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The good news is that buying wedding wine doesn’t need to be a nightmare. With a little bit of guidance and some idea of what you want, it’s really nothing to worry about. We’ve got together a simple guide to buy the best wedding wine without spending a fortune.

How much wine do you need for a wedding?

The first thing you need to do is figure out exactly how much wine you need. You can make this as simple or as complicated as you like, and there are a whole lot of wedding wine calculators out there.

The simplest rule of thumb is to take the number of (adult) guests and divide it by two. The assumption is that, on average, each guest will drink half a bottle. Your grandmother may be teetotal and Uncle Ed might drink three bottles’ worth, but don’t worry – it’ll average out.

Once you’ve done this simple calculation, you’ll have a good idea of the total quantity of wedding wine you’ll need. You’ve still got choices to make, but this is a good starting point.

Sparkling wine or Champagne is always a classy touch for a toast. Don’t lump this in with your calculations above, though. To work out how much Champagne you need for a toast, take the number of guests and divide by 8. This should allow everybody enough for a respectable and toast-worthy amount!

How to choose your wedding wine

You’ve got a total figure in mind, but how does that equate into actual bottles on the table? First, you’ll need to decide on a breakdown between red, white and other styles of wine. If you want to keep it really simple, go for a 50/50 split between red and white and be done with it.

If you’re having a summer wedding in a particularly hot country, you may want to favour white wines or even add some rosé to the equation. If it’s the height of winter, offering slightly more red wine might be the best approach.

Add in the amount of sparkling wine you need, and you’ve got a wedding wine shopping list ready to go!

How to buy your wedding wine

There is more choice today than ever when it comes to buying wine for your wedding. One of the most tempting is to buy your wedding wine directly from your wedding venue.

Many wedding-friendly hotels and restaurants will be all too happy to handle the wine selection for you, but be warned: This can be expensive, and you won’t always be getting a great deal. Venues can use weddings as an opportunity to shift excessive stock, or to sell you wines at an inflated margin. Take this option if you like, but be aware that there’s a better way: Do it yourself!

Find out the venue’s corkage policy. Assuming it’s favourable, your best bet is to source your own wedding wine from a shop or online.

Buying wedding wine on a budget

Picking the best wine for a wedding can often come down to your budget. With a clear budget in mind, you can shop smart. If your budget is €10 per bottle, you probably shouldn’t be looking for quality, aged Bordeaux wine. In that price range, it’s virtually impossible to find such a thing. You can, however, find great Spanish wine from lesser-known regions within that price range. The following cheat sheet will give you an idea of the best styles of wine to look for if you’ve got a tight wine budget!

• Red wine:

  Spanish wine has some fantastic up-and-coming regions. Here, you’ll get serious quality without paying the hefty price tag that comes with some of the more famous regions. Look at Jumilla, Navarra and Penedès. Beyond Spain, countries like Chile and Argentina can be viable alternatives to France and Italy.

• White wine:

  You’ll want a dry white wine that’s young, fresh and fruity. Oaked white wines are not to everybody’s tastes, so now is probably not the time for them. Spain is your friend here once more. Rías Baixas and Rueda offer a great balance between quality and price.

• Sparkling wine:

  When you’re on a budget, Spanish sparkling wine beats Champagne every time. Cava has you covered!

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La entrada How to buy good wedding wine on a budget! se publicó primero en Blog INVINIC.

A one-minute history of Marqués de Cáceres Rioja

The bodega was founded in 1970. Its founder, Enrique Forner, was influenced by legendary Bordeaux figure Professor Emile Peynaud – so much so that he took a decidedly modern approach to producing Rioja wine. His focus then was less on oak ageing and more on fruit expression. The result was fewer oak flavours, making Marqués de Cáceres one of the most fruit-forward of all Rioja wines.

With the history lesson out of the way, let’s open some bottles and see what the Marqués de Cáceres wine range tastes like.

1. Tasting Marqués de Cáceres Rioja Crianza

If you remember your Rioja ageing rules, you’ll recall that Crianza wines must be aged for at least two years before they’re released, and at least one of those years needs to be in oak. Rioja Crianza usually errs more on the side of fruit than oak, and the wines are usually quite easy-drinking.

The 2012 Marqués de Cáceres Rioja Crianza is a blend of 85% Tempranillo with the balance made up of Grenache and Graciano. It’s got a bright and youthful ruby colour and a nose of fresh red fruits and spice. In the mouth, it is rich and smooth with lots of generous fruit.

Alcohol content: 13%

Serve between 12ºC and 16ºC

Optimal consumption period: 2012-2018

The wine does not need to be decanted

Best served in Tempranillo Glass

Pairing: Aged Cheese, Game Animals, Grilled Red Meats, Legume, Roasts, Stews.

Buy Marqués de Cáceres Rioja Crianza 2012 here.

2. Tasting Marqués de Cáceres Rioja Reserva

The next step up from Crianza ageing is Rioja Reserva, and for many Rioja producers the Reserva is the flagship wine. 

Tasting the 2011 Marqués de Cáceres Rioja Reserva, it’s easy to see why. This has the same blend as the 2012 Crianza, though the key difference is in the grape selection and ageing. The grapes for the 2011 Reserva came from older vines, giving greater concentration and ultimately quality. The wine itself was aged for longer, seeing 20 months in French oak barrels before a healthy 18 months of bottle ageing.

The resulting wine has a darker colour than the Crianza, a deep red almost verging on black. Aromatically, there’s blackberry fruit and considerable spice and pepper. On the palate, there are pleasantly fresh fruit flavours, alongside supple tannins and an overall smooth mouthfeel.

Alcohol content: 14%

Serve between 14ºC and 18ºC

Optimal consumption period: 2011-2022

We recommend to decant the wine 1 hour before serving

Best served in Tempranillo Glass

Pairing: Beef, Game Animals, Grilled Red Meats, Roasts, Stews.

Buy Marqués de Cáceres Rioja Reserva 2011 here.

3. Tasting Marqués de Cáceres Rioja Gran Reserva

Gran Reserva Rioja sees the longest time in oak, and is a very distinctive style of wine. For some, the oak flavours of Rioja Gran Reserva are too much, with astringent tannins overtaking any and all fruit flavours. It’s true that some wines of this style can be over the top, but remember the Marqués de Cáceres approach is decidedly more modern than many other producers, so that’s not a problem!

The 2009 Marqués de Cáceres Rioja Gran Reserva has a very similar blend to the two younger wines, though the key difference is in the ageing. This wine was aged for as much as 28 months in French oak before a whopping four years of further bottle ageing. This real deal Rioja Gran Reserva, make no mistake.

It’s all about the tasting though. Its colour is a dark cherry, maintain a surprisingly youthful look for its age. The nose strikes a delicate balance between fruit flavours and oak influences of spice and vanilla. It’s complex, and you’ll want to come back to it again and again. In the mouth, it is plush, elegant and powerful. There are woody notes for sure, but they’re in balance and never overpowering.

Alcohol content: 14%

Serve between 14ºC and 18ºC

Optimal consumption period: 2009-2030

We recommend to decant the wine 1 hour before serving

Best served in Tempranillo Glass

Pairing: Beef, Game Birds.

Buy Marqués de Cáceres Rioja Gran Reserva 2009.

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La entrada Marqués de Cáceres Rioja: Everything you need to know se publicó primero en Blog INVINIC.

It was wine that made the Marqués de Riscal name, however, and the company has not lost sight of that. Whether it’s Rioja or Rueda, there’s a Marqués de Riscal wine to suit every palate and budget. There was a lot to consider when picking our favourite Marqués de Riscal wine. There’s a lot of choice. There’s the classic, forever reliable Marqués de Riscal Rioja Reserva, the fun and fruity Rioja Rosé or the ultra luxury, limited edition Marqués de Riscal Frank Gehry Selection 2001.

Everyone’s got their favourites, and we’re no different. After tasting our way through the whole Riscal range, we settled on Barón De Chirel 2006. We’ve picked our top Marqués de Riscal wine, and we’re now asking the question…

Is Barón de Chirel the best Marqués de Riscal wine ever?

For the uninitiated, Barón de Chirel is the first “signature wine” in the Riscal collection, originally launched in 1986. The wine came about as an experiment involving the use of exceptionally old vines. These vines, aged between 80 and 110 years, give very low yields. This leads to very rich, concentrated and high-quality wine.

Buy Barón de Chirel 2006 here

Alcohol content: 13,5%

Serve between 14ºC and 18ºC

Optimal consumption period: 2006-2017

We recommend to decant the wine 1 hour before serving

Best served in Tempranillo Glass

Pairing: Beef, Game Animals, Grilled Red Meats, Roasts, Stews.

Why is Barón de Chirel the best Marqués de Riscal wine?

Of course, wine is subjective. Wine lovers may share a passion for wine, but individual tastes and preferences differ widely. Calling one wine “better” than another is not always useful, because things are more complicated than that. If there were a formula for the best red wine in the world, we’d all be making them. There are so many variables at work, from the food you eat with it, to the people you share it with. There are a few individual factors that can come together to indicate quality, though, and Barón de Chirel 2006 has got them in spades!

• Reviews:

  For a start, this has some seriously strong critics’ scores behind it. With 96 points from Guía Proensa and 92 each from Robert Parker’s Wine Advocate and Guía Peñín, there is clearly some consensus among experts that this is the real deal.

• Price:

  Granted, this is not the cheapest Marqués de Riscal wine you’ll find. However, it’s a huge step up in quality from the entry-level wines, and can contend with some other wines in the portfolio that are considerably more expensive. This isn’t an everyday wine, but it offers top-shelf quality at a relatively more affordable price than you’d expect!

• Quality:

  In a nutshell, this is just a great wine. It’s got a deep, dark colour and huge aromatics of spice and fruit. Taste it, and you’ll appreciate that this is something special. It’s complex with fruit and well-integrated tannin, and a lingering finish that’s not going anywhere fast.

What’s your favourite Marqués de Riscal wine?

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La entrada Is this the best Marqués de Riscal wine ever? se publicó primero en Blog INVINIC.