Tips

"Room temperature"

In the past, in the old castles, it was the temperature of a room (a warm room). Nowadays, speaking of room temperature, the meaning is not the temperature of a room; it is around 21 - 24 degrees.

If red wine is served at room temperature, we notice that the wine may taste flat, lifeless, very hot to the taste, with a burning sensation from the alcohol.

When your wine is too hot, the refrigerator works miracles. To revive your red wine, put the bottle in the refrigerator from 10 to 15 minutes, always careful not to let it get too cold, because it could become hard, very acid and tannic, very unpleasant. In this case, the use of a thermometer is recommended to control the temperature.

The ideal wine temperatures for consumption:

Sparkling wines
Champagne, Cava, Sparkling
5º to 9º C

White wines
Sweet, Dry, Semi-sec, Liqueur wines
7º to 12º C

Rosé wine
9º to 14º C

Red wines
Young, Reserves, and Grand Reserves
14º to 18º C

Also, wine is kept in adequate conditions at a stable temperature; as this affects the shelf life and evolution of the wine. The best cava temperature is between 12 and 15 grades.

It is recommended that you take care to ensure a proper serving temperature in order to enjoy the wine adequately with its scent and taste in balance.

Let's learn to taste wine

What does Tasting means?

It is organoleptic annals about a technical, analytic and objective form of the senses. It can not be confused with a simple taste test. A tasting card is used as a support.

What are the tasting stages?


Appearance Stage: clarity and colour





Scent stage: There are 3 phases:

–We proceed to smell the wine without swirling it. Basically, we will perceive the aromatic intensity.

-The wine is smelled after we swirl it slightly. In this way, we will benefit the evaporation of the aromas. Only then will we proceed to smell it.

–The wine is swirled a bit more vigorously before it is smelled. Thus, some defective aromas that we could perceive in the previous stage are more noticeable.


Palate stage:

Attack.- It is about the first sensations perceived once the wine is in the mouth.

Evolution.- At this stage, we will gently roll the wine around in our mouths, about 10 to 15 minutes at the most. We will try to feel the evolution of the wine as to retronasal flavors and aromas

Aftertaste.- Once the wine is swallowed or spitted out, we will exhale through the nose and analyze the sensations perceived. According to the time the aromatic sensation lasts, the following classification can be made:

SHORT WINE: 0-2 seconds
MEDIUM WINE: 2-5 seconds
LONG WINE: 6-8 seconds
VERY LONG WINE: 9-12 seconds