Decantalo Wine Blog

Pairing cava with fish

Leave your comment!

By now, nobody will be surprised if we say that our cavas and sparkling wines occupy a privileged position, among the most versatile wines. And they are often difficult wines to pair with dishes such as the finest seafood and strongest meats.

In today’s article we will focus on the pairing of cava with seafood. Fancy knowing what works best with each seafood? Well, pay attention, because we’re about to get started!

Bubbles bursting in the glass. Image by cyclonebill (CC BY-SA 2.0)

The pairing of cava and fish should always be understood in terms of balance between salt and sweetness, fat and freshness and lightness and structure. Playing with these variables, we can choose more harmonious and more contrasting cava and dish pairings.

To help correlate these variables, we have prepared some pairing ideas for some of the major types of fish. Take note:

Pairing cava and seafood: Cava helps reinforce the flavour and aromatic intensity of seafood. If we are presented with a salty seafood, such as a red grilled shrimp, a good Cava Brut Reserva works well, it gives us a freshness and a subtle sweetness point that will add to the plate. If this is the case, do not hesitate to try Raventós i Blanc L’Hereu 2012. You will enjoy it.

We have a special mention of pairing cava with oysters, possibly one of the most pleasurable combinations on the planet. In this case, our preference would be for a Cava Brut Nature Gran Reserva. Dry, sparkling, structured, rich in nuances and if possible with some minerality that complements the oyster. Our personal recommendation: Juvé & Camps Reserva de la Familia 2011, a wonderful sparkling wine, awarded as the best cava in Spain 2014 by Spanish consumers. 

Pairing cava and white fish: white fish like turbot, monkfish or sole is very lean, with a delicate texture and fine flavour. For the pairing of cava with white fish, we opted for Brut Nature Cavas without heavily marked reserva notes, such as Llopart Integral Brut Nature 2012.  A cava with very subtle aromas, very fresh and dry, it helps to enhance the flavour of the fish without masking it.

Pairing champagne and blue fish: Oily fish such as tuna and swordfish is an ideal accompaniment to cava, since the carbon helps clear fatty sensations from the mouth. For a perfect match, we advise using a structured and unctuous champagne such as the Magnificent Gramona Imperial Gran Reserva Brut 2008. A marvel.

We do not want to conclude without the opportunity to highlight the cavas and sparkling roses which are the perfect accompaniment to all kinds of smoked fish. Try pairing a good fillet of smoked salmon with, for example, Tantum Ergo Brut Nature Pinot Noir Rosado 2012. The result is surprising!

These are only a few ideas, although there are many options! What us your favourite pairing of cava and seafood?

Written on Sin categoría |

5 organic red wines you can’t miss

Leave your comment!

As you’ve already noticed, words like organic wine, ecological wine or biological wine are becoming more frequent in most wine-making magazines and articles. This may come to be interpreted as a product of modernization in agriculture of the century, but the fact is that it is a growing and processing system much older than we imagine.

In some cases, these processes have become extended to a philosophy of life and productivity. In today’s article we want to focus a little more on everything surrounding the cultivation and processing of organic wines, as well as recommending 5 of our favourite wines of this type.

vinos-organicos5 organic wines you cannot miss! Image by Nick Harris (CC BY-ND 2.0)

But before we begin with our recommendations, it is worth making clear what is meant by organic wine (or biological or ecological, whichever you prefer to call it).

An organic wine is one made from grapes grown and harvested in accordance with the current legislation on organic farming. In Spain, as in the rest of the European Union, this regulation is established in Brussels and refers to the use of pesticides, herbicides, insecticides and fertilizers allowed in cultivation.

Also, to have ecological wine certification, the process must also follow certain criteria during the wine making phase: some types of technology are forbidden, and the use of non-native yeast during fermentation. Permitted levels of sulfur are also limited.

As a result we get, healthier, and ultimately more engaged wines at all levels which are much more respectful of the soil and the environment.

Would you like to discover some good organic wines? Here are five recommendations that you cannot miss:

Arzuaga Ecológico Crianza 2010. A magnificent 100% Tempranillo from Bodegas Arzuaga. Absolute quality assurance. Cultivated according to the principles of organic farming without using any herbicides. Fine, rich, attractive. One of the great organic wines of our country.

Loxarel 790 2008Bodegas Loxarel is not just one of the great wineries of reference in organic wines from Penedes, but also highlights the application of biodynamic guidelines throughout the process. This 790 2008 (790 refers to the days that elapsed from harvesting to bottling) gives us a very varietal Cabernet Sauvignon, elegant and fresh. Absolutely recommended.

Dido “La Universal” 2013. We traveled to Montsant to highlight the good work in vineyard and cellar of Sara Perez and Rene Barbier. A very fruity, fresh and mineral red wine that should not be missed.

Viña Zaco Ecológico 2011. With more than 150 years of history, Bodegas Bilbaínas gives a new twist to the traditional and less interventionist wine-growing  presenting this Zaco 2011. An ecological 100% tempranillo, round, fruity and enveloping.

Honoro Vera Organic 2014. And we finish our particular trip in Jumilla, because it is time to present Honoro Vera Organic 2014. One of the latest organic wines to hit the market, it also promises great sensations. A very good Monastrell. Fresh, pleasant and easy to drink.

What are you waiting for? You’ll love these recommendations!

Written on Sin categoría |

Albariño and Godello: Features of the main Galician white varieties

Leave your comment!

Galicia, located in the north-west corner of Spain, has been historically associated with a kind of zenith. There are few examples that support this statement: from the city of Santiago de Compostela, the end point of Camino, and the final destination for thousands of pilgrims from around the world, the famous Gulf of Finisterre, literally the end of the earth, named for being the westernmost tip of the known world, before the discovery of America.

Galicia also marks a turning point in winemaking. And is that in this land out some of the best white wines in the world. Galicia is home to fresh and vibrant wines, often made from two white varieties with great personality and potential on the international scene: the Albariño and Godello varieties. In this post we want to go over their main features. Let’s begin!

albarinoAlbariño  vines in la DO Rías Baixas. Image by SOPHOCO (CC BY-ND 2.0)

It is worth noting that in the case of Albariño and Godello, we often speak more in terms of differences than similarities.

These differences begin with a wide range of geographical differences. Whilst Albariño is mostly found on the Galician coast, cradled in DO Rias Baixas, the main Godello vines are found inland, mostly in DO Valdeorras, although also in DO Monterrei and DO Ribeira Sacra.

Regarding wine profile, again there are few differences:

Albariño wines show spectacular freshness and acidity levels. The nose is intense, displaying deep citrus and floral tones.

On the contrary, wines made from Godello stand out mainly for their oiliness, perhaps being less acidic and intense. However, while boasting more complex aromatic notes, they have a great minerality.

Do you still not know about wines made from Albariño and Godello? Do not worry. Here are some recommendations:

Bolo 2014. A magnificent varietal Godello from Valdeorras, prepared under the baton of the great Rafael Palacios. Great value for money. It will not leave you indifferent.

Paco & Lola Albariño 2014. A fun and irreverent Albariño that, despite its young age (the winery was founded in 2006), has managed to gain a foothold reference both among critics and consumers. Very fresh, fruity and easy to drink.

Valdesil sobre lías Blanco 2013. An elegant expression of the Godello variety raised on lees. A white wine with power and personality, made from a selection of vineyards planted on slate slopes located in Vilamartín of Valdeorras (Ourense).

Albariño de Fefiñanes 2014. A fantastic 100% Albariño packed with intense aromas of ripe stoned fruit and white flowers, in perfect conjunction with elegant spices and a vegetable background. All the typical characteristics of the Albariño in your glass.

Dare to try them? You’ll love them!

Written on Sin categoría |

5 white wines to give as gifts

Leave your comment!

As you may have noticed, because of the warmer temperatures, Christmas, the main period during which one gives gifts, was some months ago. So you may be wondering why we are posting this article today!

Simple: Good wine is always a classy gift for any birthday, anniversary, wedding … So why not plan for a celebration of this type in the warm weather? Pay attention, because today we propose five white wines which are ideal for gifts. Do not miss them!

vino-blancoChoosing the best white wine from the winery. Photo by Dave Dugdale (CC BY-SA 2.0)

As previouly mentioned, the choice of wine as a gift is almost always guaranteed success, given that it is perfectly suited to almost all occasions, in addition to the vast range of prices available, which allows us to adjust our budget completely.

The only “difficult” part of the process is to give a wine that suits the tastes of the recipient. And this is where white wine becomes a close friend.

Giving a white wine is definitely the safest option, since its freshness and lightness make it a favourite of those who might not regularly drink wine wine too. Moreover, the same freshness of white wine makes it the perfect gift during these warmer months.

If you are thinking of giving a white wine note these recommendations. A choice of five very special wines that will delight your recipients:

Pazo de Señorans Selección de Añada 2007. It is possible that Rias Baixas, a cradle of Albariño, is one of the most valued and respected areas in Spain. And this Pazo de Señorans is undoubtedly one of its greatest exponents. A limited production wine, very elegant, very special.

Nelín 2012. The Priorat, land of some of the best red wines in Spain, also gives us some white gems such as this. Nelin 2012,  from the Clos Mogador winery, is a spectacular blend of Garnacha Blanca, Viognier and other varieties. A very complex and deep wine, mineral and.

Viña Tondonia Reserva Blanco 2001. Possibly the best white reserva wine from Rioja, Tondonia 2001 is an excellent white wine produced using the traditional method of López de Heredia wineries. A different, nuanced, compelling and very personal wine.

Belondrade & Lurtón 2013. Since its founding in 2000, Bodegas Belondrade & Lurton have been honoured to have led the Rueda a step further in terms of quality and modernity. We are facing a varietal Verdejo, very fresh and juicy and that appeals to everyone. If you have doubts about the tastes of the recipient of your gift, this may be your best option.

Nun Vinya dels Taus 2013. And finally we travel to the Penedes to recommend this powerful variety: The Xarel·lo. Nun Vinya dels Taus gives us a true reflection of the terroir. A fine and balanced wine. A joy.

What do you think of these proposals? We’d love to know what your ideal white wine is to give as a gift!

Written on Sin categoría, Special Occasions, Wine news, Wine suggestions | Tagged , |

White wines to pair with fish

Leave your comment!

As our most faithful readers will remember, a few days ago we posted an article about pairing red wine and fish, in which we proposed a number of tips and ideas in order to enhance our capabilities for pairing depending on the type, characteristics of fish and the type of cooking.

Later we conclude that these variables also significantly affect the choice of white wine to pair with fish, so we decided to write this post.We hope you find it useful!

vino-blancoA bright glass of white wine, by Ryan Albrey (CC BY 2.0)

The pairing of white wines with fish does not seem a difficult task, but there are a number of conditions to help you choose the most suitable wine depending on the menu.

As a first tip and rule, we recommend choosing your pairings in terms of weight and substance. The leaner and more delicate the fish, or if cooked in a simpler way, the fresher and lighter the wines. While the most fatty fish, with more complex cooking and firmer flesh requires more substantial and complex white wines.

To help clarify these conditions, we have prepared three groups amongst which we include some of the main species of fish, for which we propose white wines perfect for pairing.

Take notes:

If you cook a very lean and delicate white fish, such as turbot, sole, megrim, perch, etc., we will recommend always fresh, light white wines with high acidity and even certain greener notes because they help enhance the softness of the fish flesh.

Atlantic character wines, such as those from the Rias Baixas or Valdeorras fit like a glove to your dish, for example, Leirana 2013, from Bodegas Forjas del Salnes. A 100% Albariño which is very fresh and varietal whose previous vintage was considered the best wine from the Rias Baixas according to The New York Times. A blast!

We climb a step in our weighting, to choose a perfect white wine to pair with more consistent white fish, such as sea bream, hake, cod or sea bass, and softer blue fish, such as bream, trout or grouper. In this case, our ideal pairing would be more mature wines with good smoothness and even some fruit and a sharper barrel, without it masking the fruity freshness.

Wines with this profile include the Quíbia 2014, a white wine produced by the Anima Negra winery  under the protection of Mallorca. A blend of indigenous Premsal Blanca and Callet (a black variety) of good intensity and a more Mediterranean profile.

Finally we turn to the group of the richest and strongest fat blue fish. In this group we find species such as salmon, swordfish, mackerel, tuna … This type of fish will appreciate being paired with more structured white wines. Wines with body and flavour, which have spent in barrels at least six months.

Here we have chosen Marqués de Murrieta Capellanía 2010. A complex varietal Viura, with an aging of 18 months in oak. Dense, satiny, powerful, flavourful. You’ll love it.

These are only three proposals, but the options are many! What’s your fish and favourite white wine to pair it with?

Written on Sin categoría |

Parker Points for Rioja wines- May 2015

Leave your comment!

Just as planned in the editorial calendar, the highly anticipated new edition of the publication, The Wine Advocate, led by incontestable wine guru Robert Parker, welcomed spring with a new and long article dedicated to wines from Rioja.

On this occasion, Luis Gutierrez, National Gastronomy Prize winner and chief taster for Robert Parker for wines from Spain, Argentina and Chile, places special focus on the promising 2012 vintage and subsequently 2013 and 2014, which is a challenge for winemakers, whose final result and aging potential can be seen in the coming years.

briones-riojaBriones (La Rioja), from the wine culture museum. Image by juantiagues (CC BY-SA 2.0)

As pointed out, Gutierrez praises the perfect balance between freshness and ripeness of the  2012 vintage in Rioja. An unusual outcome given the high temperatures and the long summer of that year, this did provide a very mature and warm harvest, but nevertheless, resulted in a lower sugar and higher acidity, given the high water levels endured by the vines .

On the other hand, as expected in the case of a land with so much tradition, Gutierrez does not let slip the opportunity to assess the new vintages of Reservas and Gran Reservas that have appeared on the market over the last 12 months.

So without further ado, we go over to the wines. These are some of our favourite wines from Rioja, best rated by Parker. Do not miss them!

With 98 Parker points, and honoured to be hosting the wine best reviews of this tasting session, we highlight the colossal Las Beatas 2012. A wonderful wine by Telmo Rodríguez, which is unfortunately completely out of stock across the market!

With 97 Parker points, we cannot fail to mention the great work of the winemaker Benjamin Romeo, who returns to be rewarded in the form of Parker Points for Contador 2012. A wine that reflects the personality of its creator in every detail. A marvel.

Among the wines of Rioja rated 96 Parker points, we want to emphasize the finesse and elegance of Prado Enea Gran Reserva 2006, aswell as Viña Tondonia Blanco Gran Reserva 1994, a blend of Viura and Malvasia aged for more than 10 years in oak barrels (yes, more than 10 years), you can only understand if you enjoy it.

Our featured wine amongst those which received 95 Parker Points is, again, one of those of Benjamin Romeo. It is the Cueva del Contador 2012, a magnificent powerful combination of fresh fruit in perfect balance with the best oak. A  technically perfect wine.

With 94 Parker points we highlight a renowned name, and internationally acclaimed, a classic Rioja: Viña Ardanza Reserva 2005. Do not miss the new vintage of the best wine in the world in 2013 according to the Wine Spectator.

We go down a rung, to Rioja wines  awarded 93 Parker points, to pay tribute to Muga Selección Especial Reserva 2010. Fine, balanced, rich in nuances … Everything you should expect from a Gran Reserva from Rioja.

Finally, with 92 Parker points, we highlight wines of unbeatable value: On one hand, La Montesa 2012. A display of freshness and liveliness which is easy to drink at a scandalous price. And on the other hand, Viña Arana Reserva 2006. The best version of the Great Rioja Reservas, but at an insane price!

Click here to see wines from Rioja rated by Parker on our website.

Written on Sin categoría |

Carbonic Maceration Wines: Characteristics and Production

Leave your comment!

Many have heard of the traditional wines of the Rioja Alabesa, although few know the details of their preparation. In this article, we want to talk about carbonic maceration, a process very different from the usual wine process, resulting in fresh, light and sweet wines, very suitably enjoyed at this time of year and when it is warm.

Would you like to discover how carbonic maceration wines are obtained? Well, pay attention, because we’re about to get started!

 maceracionThe bright and beautiful Beaujolais Noveau, produced using carbonic maceraton. By jmsmytaste (CC BY-NC-SA 2.0)

Almost all carbonic maceration wines are wines of the same year, very young wines. The winemaking process ensures that the clusters do not separate the grain and the stem, as is usual, but the entire cluster is placed in large steel tanks or vats, so that clusters below are broken by the weight of the clusters above, releasing the wort, which in contact with the skins of the grapes, starts a traditional fermentation, through the contact of yeast with the sugars in the wort.

During the first fermentation, carbon dioxide is released into the tank, it is then hermetically sealed (hence the name of this type of wine), saturating the atmosphere with CO2. This allows the rest of the grapes, even whole grapes, to ferment precisely due to a lack of oxygen, without necessary contact with the yeast, but due to its own enzymes within the grain. The result is technically known as intracellular fermentation.

After about 8 to 10 days, clusters are fully saturated. Then the wine is run off, the grapes are pressed and undergo a second fermentation, this time in contact with yeasts.

Carbonic maceration wines are typically given as result, with an extra supply of fresh fruit. They are very rich, greedy, light, easy to drink, docile and easy to pair wines.

As we noted above, this method of preparation is very typical of the Rioja Alavesa, but we can also find great wines of carbonic maceration in La Mancha, Yecla, El Bierzo, Toro and Jumilla.

If you do not know the beauty of the wines made by carbonic maceration, do not miss these three recommendations:

Luberri Maceración Carbónica 2014. An excellent example of carbonic maceration at a great price. Fruity, aromatic and very, very fresh.

A mi manera 2014. A more casual, direct and fresh wine from the winemaker Benjamin Romeo. One of the most respected winemakers in Spain, and an award-winning wine with 100 Parker points . A very friendly and juicy wine.

Baigorri Maceración Carbónica 2014. Another phenomenal carbonic maceration made in Samaniego (Rioja Alabesa) by Bodegas Baigorri. A very fruity nose, with a balsamic touch that dazzles. Fresh, fruity and smooth. As it should be.

Dare to try these wines? You will love them!

Written on Sin categoría |

Characteristics of the Verdejo variety: 100% Rueda character

Leave your comment!

With the publication of our article devoted to the Carignan, at Decántalo we finished our tour of Spain through its main red grape varieties. A fascinating journey that has helped us to better understand our native varieties, but that leaves us wanting more!

So as already predicted, and unavoidable, with this post we begin a new series on our main white grape varieties. And the variety we have chosen to start with is none other than one of our most internationally recognized white grapes: Verdejo.

uva-verdejoVerdejo bunches

The Verdejo grape variety is easily recognised by its small bunches of tiny grapes, their attractive golden color and thick skin. It is this skin that serves as protection against the harsh climate of the Rueda, some of the best wines are made from this variety.

Moreoever, the Verdejo grape is perfectly adapted to the poor soils and harsh environment of Valladolid. Rainfall and temperature fluctuations during the summer and winter, and between night and day help create that magnificent acidity and freshness, so typical of this variety, which allows us to recognise white wines from Rueda.

The Verdejo is usually presented alone, without blending with other varieties, offering very aromatic, fresh, glycerol and mineral wines.

On the nose, the  Verdejo give us a wide range of intense citrus and tropical aromas, with some floral and herbaceous nuances, a strong aromatic nature, which is unmistakable.

If you do not know this variety, we invite you to try it through these suggestions:

Groc 2013. From the Ossian winery (one of the most respected and authentic wineries) comes this 100% Verdejo from prefiloxéric vineyards (yes, yes, prefiloxéric!)more than 150 years old, planted at an altitude, and vinified using wild yeasts.  A wine with overflowing personality that is not lost.

Finca Montico 2013. The iconic  Marqués de Riscal winery, living history in Rioja (and Rueda), gives us this 100% Verdejo, unctuous, tasty and with a fruity step. A very nice and elegant wine, reflecting the good work of the winery.

Shaya 2013. Shaya is a 100% Verdejo developed under the technical guidance of the Australian, Belinda Thomson, alma mater of Crawford River Wines. A magnificent, remarkably fruity young wine with a subtle minerality and vibrant freshness.

What are you waiting to try? You’ll love it!

Written on Sin categoría | Tagged |

Characteristics of aging in ‘Soleras and Criaderas’

Leave your comment!

If one characterises Jerez wines and Montilla wines, it is undoubtedly for the mastery of aging in fine woods. A unique method of preparation across the world, often unknown, fascinating, which confers a special character and long life to wines from these wineries.

Today we want to talk about this special system of aging. Get ready, because in this post we will focus on the characteristics and functions of the traditional system of criaderas y soleras.

soleras A Jerez criaderas y soleras system. By Andrew Wilkinson (CC BY-SA 2.0)

In Jerez we can find different systems of criaderas and soleras, depending on the number of scales or levels of stacking barrels. For example, a floor with three stories of stacked barrels will consist of three scales.

The wines ready for bottling is always drawn from the solera, or lower level, so named because it is traditionally always situated near to the floor. The amount removed or extracted to be bottled, will be replaced with the same amount of wine from the barrels on the first criadera, immediately above the floor level.

This replacement is called rocío. In turn, the wine extracted from the first criadera is replaced with wine from the second criadera, leading us to climb step by step to the upper level, or sobretabla, which is completely filled with new wine.

Importantly, removal of wine is always partial, and does not exceed one third of the contents of each barrel. Therefore, as the barrels are never completely emptied, the product of the sills will always be a resulting mixture of wines from every one of the vintages. However, on the one hand, this means that the wines produced with this system never be labeled with a specific vintage, and on the other, that product quality is maintained year after a year.

Do you want to know some wines made by criaderas and soleras? Here are some suggestions:

Tío Pepe. Undoubtedly one of the finest and most famous Jerez wines in the world. Made 100% from the native grape variety, Palomino, Tio Pepe undergoes soleras and criaderas for at least five years before arriving in your glass. Fresh, pungent, salty, authentic. Everything you expect from a great Jerez wine.

Amontillado EscuadrillaBodegas Lustau was one of the world’s first wineries to produce sherrys of the highest quality, and this Amontillado Escuadrilla is a good example of their magnificent work. This is a 100% Palomino Fino which undergoes soleras and criaderas over the years, this fermentative aging gives way to a process of oxidation, once the must is broken. A complex and extremely interesting wine.

Alvear Solera Cream. Now we travel to Montilla Moriles to pay tribute to this Cream (a mixture of fragrant wine and naturally sweet wine) aged for at least 20 years through the traditional system of soleras and criaderas. A joy in every way, awarded no less than 95 Parker points, at a scandalous price! Do not miss it!

Taking note of these recommendations? You’ll love them!

Written on Jerez, Sin categoría | Tagged , |

The freshness of wines

Leave your comment!

There is no doubt. Whether by natural tendency or as suggested by specialised publications, it seems undeniable that the preferences of consumers is moving increasingly towards finding wines with a fresh profile.

But what is the freshness of the wine? What does it consist of? How do we identify it? To answer these and other questions, Decántalo decided to produce this article on the freshness of wines that we hope you find it useful. Let’s begin!

vinoBeginning the tasting. Photo by Cumidanciki (CC BY 2.0)

Before anything, it is worth clarifying what we are referring to when we speak of wine freshness. And the answer is simple: we understand freshness as a positive perception of the wine’s acidity.

Wine is an acidic drink in nature. In fact, all fruit juices are, and wine, a fermented juice, is no exception. Within the wine we find three different types of acids, which confer different sensations on the palate:

Tartaric Acid: Provides sensations of ripe fruit, fresh and pleasant flavours and “green” notes.

Malic Acid: Gives the wine unpleasant harsh notes and unripeness.

Citric acid: Who doesn’t know the characteristic features of freshness and liveliness of this acid?

As a general idea, we could say that a correct freshness combines acidity, fruitiness, exuberance, personality, liveliness (also found in old wines) and quality, whereas low acidity and freshness, gives us a heavier and more alcoholic wine. Moreover, too high an acidity will also give unpleasant sensations.

One of the most extensive conclusions, yet sometimes erroneous, about the freshness of wine is when we say that the freshness of a wine is due to sunshine and temperature. This is a logical conclusion, although not always true.

And as with fruits, the more heat, the more mature (and less acidic) the wine, the type of terrain and contrast between day and night temperatures also play an important role. A clear example of this last point are the excellent fresh wines which the Eguren family produce in the warm climate of Toro.

But let’s put the theory into practice. Here are three recommendations for fresh wines that you can not miss:

El Castro de Valtuille Mencía Joven 2013. A wonderful Mencia varietal developed under the guidance of winemaker Raul Perez in Bierzo. An abundance of ripe fruit, flowers, youth and freshness.

Almirez 2012. Since we had already mentioned this wine, we had to recommend the excellent feeling of fresh fruit given to us by Eguren brothers in each of their wines made in the Teso la Monja winery  in  Toro. A marvel, awarded no less than 93 Parker points .

Artadi Joven 2013. This deserves a special mention if you are looking for acidity and freshness. A very spacious and pleasant wine. Do not miss it.

Dare to discover these wines? You’ll love them!


Written on Sin categoría, Wine news, Wine suggestions | Tagged , |