Wine Tasting, En Primeur wines from 2015.

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Yesterday we had the opportunity to taste wines from the 2015 vintage that are still in the barrel. Prestigious wineries which put their wines on sale en primeur gave us a little taster and insight, and we are now able to share our first impressions. Generally, it has been a fairly dry and warm year in Spain.




It’s fair to say that it has been a year of contrasts for Ricardo and Alvaro Palacios, with record breaking temperatures and little rain until the harvest. When September came, the weather changed with rainy days that helped freshen the harvest.

The result has been impressive, the aromatic wines have a slightly more mature character which adds complexity, but in the mouth has a freshness and tension that gives the wine an extraordinary balance.

Corullón 2015. This is a good year in balance, where the concentration and freshness prevail.

Moncerbal 2015. This vintage comes with a strong mineral character and a good texture on the mouth. This is perhaps one of the best vintages made from this estate.

Las Lamas 2015. This wine continues its journey in becoming a fresher wine, with a character slightly less structured and mineral than Moncerbal.
According to Ricardo, this will be the year of Faraona 2015. This wine is boasting and aromatic complexity that will evolve over time and a mouth full of thousands of textures make the Faraona an extraordinary wine.


The Eguren brothers in Toro have had a hotter and drier year than normal. Their wines as a result have become more concentrated, which with delight consumers of these wines.

Almirez 2015. This wine is in its phase of taming the tannins in the barrel, the lowest of the three is showing that there will be major changes this year in the winery.

Victorino 2015. At the moment this wine is more accessible, but it also boasts an important structure and minerality that further develops with barrel ageing.

Alabaster 2015. This is concentration in a wine, the perfect harmony between optimal ripening of the grapes and large extraction work in the warehouse. This wine will evolve over time with a complexity of spices, roasted notes and fruitiness.


Ribera Del Duero.

Peter Sisseck and Dominio de Pingus have also experienced a hot and dry year, which brings forward the date of harvest and decreases production relative to previous years. The vineyards used to produce PSI are scattered throughout the Ribera de Duero, and a cultivated and worked meticulously to ensure that the wine continues a great evolution year and year.

With PSI 2015, the Grenache grape plays an important role in the blend in the balance fruitiness, intensity and elegance.

Flor de Pingus 2015 has enjoyed a good year with optimal ripening and good overall health of the vineyard, this is a vintage more accesable in its youth due to the fruitiness provided by the grapes.

Pingus 2015 has suffered a slight decline in production to a somewhat atypical final harvest since there had been no change in temperature between day and night. During the whole month of September an entire team analysed the developments and as a result they ended up with healthy and optimally ripened grapes, but with a slightly lower production. Like its brother wine, this wine offers a good accessibility in its youth, with a large horizon full of singularities that develop over time brother.


Madrid-Sierra de Gredos

Commang G and one if its members, Dani Landi, are the key players in the region and the valleys that compost it. A warm year has benefited its most extreme ploys such as the Rumbo al Norte which has achieved an unusual aromatic complexity due to optimum ripening of the grapes and the corresponding tautness in the mouth that characterize these high Garnachas plots.

The wines La Mujer Cañón and La Reina de los Deseos are located close to the Cadalso de los Vidrios, at a slightly lower altitude, so the wamth is noticed a little more. These wines are therefore offering a slightly fruiter and less floral character of the Grenache.



In Rioja we have three different wineries. Two of the wineries, the Eguren family and Artadi, have been influenced by a slightly more atlantic climate, while the third, Álvaro Palacios en la Rioja Baja, has been slightly more influenced by a more arid and Mediterranean climate.

It has been a dry year for the Eguren family, especially from May when temperatures rose and there was a stark lack of rainfall, bringing the harvest forward by 3 weeks.  This vintage is marked by ripe fruit, but with a lesser concentration than previous years with its wines La Nieta and El Bosque, which also boast a great balance with the ageing between fruit and oak.

At Artadi they also saw the vintage brought forward, but having a final stable maturation and linear fruit in their wines is very precise and clean. This year their wines have a good balance.

For Álvaro Palacios it is the debut for their Quiñón de Valmira, a great wine from a Grenache vineyard planted 615 metres above sea level on the Mount Yerga. This wine demonstrates how the Rioja Baja and the Grenache grape go hand in hand, against the tough climate the Grenache gives way to a fine and balanced wine. A great wine that will speak volumes.



Álvaro Palacios has had to deal with record temperatures in the Priorat, in a year that also experienced winter snow. Álvaro has qualified this vintage as hedonistic and enjoyable from its youth.

This year has seen the introduction of a new wine from the winery in the Priorat, the Augbaguetes 2015. A wine plot located in the Bellmunt, a hot area due to its lower altitude, as well as less hours of sunshine due to the orientation of the vineyard and its subsequent hours of shade. In recent years the winery has worked in a conscientious manner to increase the quality of the wine, until deciding to release it onto the market as a “vino de parcela” (wine from a single plot). This great wine from a warm area reflects Mediterranean aromas, and concentrated with a good structure.

Vila Vi Gratallops 2015. This wine continues its line towards freshness, while this warmer year has given way to a fresher, Mediterranean aromatic notes and a little more weight on the palate.
Finca Dofi 2015. This wine is suprising in its accessibility and power, interwined with notes of citrus and red fruits, giving an incredible complexity. In the mouth, the concentration is plausible with silky tannins that predict a great future.

L’Ermita 2015. Airy, subtle and offering a perfect balance. It is the greatness of the vineyard that is harvested a month prior, which accumulate aromas, flavors and textures that make it what it is, a great wine.

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Purchasing ´Wine Futures´/ En Primeur

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We are now in June, and the harvest from 2015 is now resting peacefully in barrels and the time has come for the most exclusive wines from large wineries to be offered for sale “en primeur” (wine futures).


En Primeur, or ´wine futures´, was a concept created in Bordeaux by the most famous and prestigious châteaus. The wineries mark a price lower than that of the bottled wine. Given that vintages can vary and without an official rating, buyers make and investment and must evaluate how they believe the future vintage will be, having to predict the evolution of the wine.  Here come into play the skills of a good taster of advanced predicting whether it would be bad, good, very good or excellent vintage and what that would impact on the buyer’s investment. Therefore an advantage of buying wines en primeur is that the wines may be considerably cheaper during the en primeur period than they will be once bottled and released to the market However, that is not guaranteed and some wines may lose value over time.

An example of this is the 1982 Cheval Blanc (excellent vintage). The wine sold en primeur in 1983 for around €350-450 per box, while now you can except to pay around €9500, i.e a return on your investment up 21 times. However, in 1997 wines went for a slightly higher price en primeur, with a bottle of Haut Brion costing €150 costing the same in 2003.  On the other hand, in 1997 the wines went with a slightly higher price in advanced and was not at all a good year so for example, a bottle of Haut Brion that cost 150 €, cost the same in 2003. The vintages in Bordeaux can vary year after year given the climate variations that occur.

Year after year, the importance of the vintage is being diluted with the ever growing knowledge and understanding of viticulture and winemaking, although the character of the vintage is still important. As a market, the law of supply and demand also applies to the world of wine, with prices going up and down depending on the availability of wine. Some of the best wineries in Spain are rapidly gaining a reputation worldwide, with their best wines desired around the globe. This increase in demand has seen prices increase, resulting in the introduction of en primeur sales in Spain to delimit the sale of these wines. Therefore sales in advanced is a good time to have some of the best wines at a more affordable price and also, perhaps, the only time that can be purchased, as many cuvees produced in limited quantities sell out before even hitting the market.

And why are we explaining all of this? Because it will soon be the case that you will be able to purchase the best wines in Spain en primeur, for more or less half the price of the bottle once it has been released onto the market. Of course, you have to wait around 1 or 2 years for those wines that still lie in the barrels before they reach your doorstep.


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Fermentation in Winemaking.

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By definition, “Fermentation is a catabolic process of incomplete oxidation, which does not require oxigen, and the final product is an organic compound”


Fermentation is an essential process in the winemaking process that must be carried out to convert the ‘sugars’ of the grapes to the ‘alcohol’ of the wine.

For many years the Greeks believed that this fascinating process of converting the sugars into alcohol was the work of Dionysus. During the middle ages, alchemists were responsable for carrying out these alcoholic fermentations without any technical bases, not until the 19th centry when Louis Pasteur (1822-1895) described and formalised the process.

There are many types of fermentation, but usually when in regards to winemaking we tend to only refer to two: alcoholic and malolactic fermentation.

Alcoholic Fermentation.

Alcoholic fermentation occurs between the sugars, that have been naturally created in the grape, and the yeast. The queen yeast variety is the Saccharomyces Cerevisiae, a yeast that either comes naturally from the grapes, or from yeasts selected in the laboratory. The joining of these two elements transform the sugar to alcohol, which releases other substances such as heat and C02.

It is important to know how alcoholic fermentation occurs and whether it has been carried out with native yeasts, or rather with selected yeasts that have been inoculated to control the process. A wine that undergoes fermentation with native yeasts is usually more complex and offers more characteristic flavours of the territory, although this production technique does run some risks as they can coexist with other wild yeasts which divert the fermentation process and therefore the final result. Alcoholic fermentation carried out with inoculated yeasts ensures a linear and stable fermentation, however this production method results in a wine with less territorial complexity.

Malolactic Fermentation.
This is the second type of fermentation associated with viticulture, where malic acid is converted to lactic acid and C02 by lactic acid bacteria. Malolactic fermentation is carried out to soften the acidity of the wine, to biologically stabilise it and modify the organoleptic qualities of it.

Malolactic fermentation is carried out after alcoholic fermentation and is carried out in a natural manner, usually at the beginning of spring when temperaturas are around 20-22ºC, or in the wineries facilities where temperaturas are climatized to  similar level.

The tank or deposite in which malolactic fermentation is carried out can also have a great effect on the style of wine, depending on whether it takes place in small and new deposits such as barrels, or larger, more neutral ones.

Here we have two wines that serve as an excellent example of how a different malolactic fermentation can affect the profile of the wine,

Ramírez de Ganuza Reserva. This wine undergoes malolactic fermentation in French oak barrels. This will result in more intense aromas from the mannoproteins that organoleptically provide lactic notes that result in a wine with more body. This style of wine has experienced a boom in popularity in recent years. .

Viña Tondonia Reserva. This wine undergoes a second fermentation (malolactic fermentation) in large wooden vats, where the contribution of mannoproteins is insignificant and the real different lies in the change of the Sharp acidity in the wine to something more pleasent.



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New wines for June 2016

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Coming into June it finally feels as if summer is coming. Little by little the temperaturas are rising, and we find ourselves searching for wines that are a little fresher, a little lighter. Our new collection of wines for June are offering just that.



The first wine on are list is one that year are year seems to gain freshness and complexity, the Mas Candi Qx Cuatre Xarel.lo 2014. This wine has changed its mentality over the past few years. Before, the barrels were the protagonist of the wines character but now, in an effort to preserve the character offered by the Xarel.lo grape, other containers such as amphorae are used.

The next wine on our list is the Zárate 2015, the new vintage of wine offered by Eulogio Pomares and family. With every vintage, the work carried out on the vineyard can be felt is reflected in the character of the wine. This year given the slightly warmer climate, the wine has gained acidity and concentration. This is a pure Albariño from the Valle de Salnés.

The third wine on our list is Viña Meín 2015, a classic wine from the Ribeiro area, which was reinvented 2 years ago with the input of the acclaimed Command G, a team of great winemakers in  Gredos and the surrounding area. This is a white wine that will satisfy what you are looking for, and will refresh you.

Abel Mendoza is also present in our new collection of wines with the Abel Mendoza Viura 2015 from La Rioja. This white wine is has a slightly complex nature due to its 4 month ageing in oak barrels, and is made using grapes that have been well treated, cultivated and frown throughout the year by Abel and his wife Maite.

Now time for a bit of Rosé, although this rosé has the soul of a red wine and is the Quinta Clarisa 2014 by Didier Belondrade from the V.T Tierra de Castilla. This is a single variety rosé wine, made exclusively with the Tempranillo grape variety.

Bernabe Navarro is the craftsman behind our next wine, La Amistad 2014, a light red wine that almost became a rosé. This wine is produced in Alicante with the native Rojal grape variety, and is aged for 4 months in vats. It is a red wine, but one that will leave you refreshed.

Then there is the Bodegas Marañones with the new vintage of Marañones 2014. This wine is made exclusively with the Grenache grape, a variety native to the Vinos de Madrid region. The winery are experts in working with this variety, producing lights wines without large extractions, making wines from single plots.

4 Kilos 2014 is the new vintage of cuvee from the winery of the same name. This red wine is made exclusively with the Callet grape, a variety native to the Island of Mallorca, that year after year Francesc Grimalt and Sergi Caballero work hard on to understand and interpret it. If you want to get to know the great wine potential offered by the island, then this is a wine simply not to be missed.

Next up from the Montsant we have the new vintage of Venus “La Universal” 2012, a project by Sara Perez and René Barbier. Venus is a wine with the most character by the winery, combining the character offered by the organic treatment of the Grenache, Carignan and Syrah vines, with the complexity offered by the 20 months of ageing.

Finally from Jerez from the Equipo Navazos we have Bota nº61 Amontillado. This wine has remained in the Guita bodega, and has gone from Manzanilla Pasada to an Old Amontillado, and is estimated to have an average of 22 years. A wine with a Sanluqueño character that will delight those who enjoy concentrated and slightly saline wines.




Para terminar nos vamos para Jerez de la mano del Equipo Navazos y su Bota de Amontillado nº61 ..

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Classifying Wines on their Origin and Production

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When speaking about Spanish wines, we´re used to hearing about the “Denominación de Origen”, or DO. Sometimes, we also classify wines as Vinos de Pago or Vinos de Calidad, but what do these classifications actually mean?

In Spain, there are 5 official classifications to help define the quality and origin of a wine: Vinos de Pago, Denominación de Origen, Vinos de Calidad, Vinos de la Tierra and Vinos de Mesa.

denominaciones origen

Let’s begin with Vinos de Pago, perhaps the highest distinction that a wine can be awarded in Spain. This classification is a geographical indication that indicates that the wine is made exclusively with grapes from a specific terroir, home to specific soil compositions and climate. It is a classification that that aims to highlight the personality of a particular terroir and its reflection in the wine.

All of the grapes used for produce a Vino de Pago wine must come from the same estate (Pago in Spanish) or vineyard. The wine must also be produced and stored separately from other wines produced by the same winery, and the origin of the other wines must be different that the same Pago, or plot. Currently, there are 14 wineries in Spain that are able to boast the Vino de Pago classification. Some of the most well-known include Dominio de Valdepusa, Pago Florentino and El Terrerazo.

The next step in classifying the origin of a wine are the known “Denominaciones de Origen”, or DO for short. A DO is a kind of geographical indication which certifies that the grapes come from a specific region, and that the winemaking process is carried out following the regulations and guidelines set by the Regulatory Council of said region. In Spain, there are currently 69 Denominations de Origen, including the Ribera del Duero, Rueda, Bierzo, Toro, Rías Baixes and Jerez.

It is worth noting that two of Spain’s most famed regions are missing from the list, Rioja and Priorat. This is because although they too are technically “Denominaciones de Origen”, they have also infact been awarded slightly higher recognition with the Denominación de Origen Calificada” (DOCa) classification. The main difference between the regular DO’s and a DOCa, is that all of the grapes produced under a DOCa must be used for bottled wine, while grapes cultivated under the DO classification can still be used to produce wine in bulk. Also, a DOCa must set boundaries and distinguish the municipalities that are allowed for produce grapes for winemaking under the DOCa classification.

Following Denominacións de Origen”, the next classification of wine is Vinos de Calidad, which is used for wines that are produced in a specific area with grapes from said area. These regions aspire to be Denominacións de Origen”. There are currently 7 areas that have been awarded this distinction, including, Cangas, Canary Islands and Grenada.

The next classification we have is Vinos de la Tierra, wines that are produced in a region, but without following the winemaking demands of a “Denominación de Origen”.

Finally there are Vinos de Mesa, used for wines that do not have any geographical indication. Winesfromspain has this interesting map where you can find all of the different Denominaciones de Origen, Vinos de Pago y Vinos de Calidad, and their geographical locations in Spain.


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New Parker Points for Bierzo wines – May 2016.

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This week another set of Parker Points were awarded by Luis Gutierrez, head of Robert Parker for Spanish wines, to wines from El Bierzo. We say another because this is the third time that Luis Gutierrez has awarded wines from the El Bierzo in less than two years. But this is no coincidence, given that Bierzo is currently one of the most interesting and upcoming names on the Spanish wine scene.


As Luis himself states in his article, the D.O Bierzo is one of the Spanish winemaking regions, along with the Priorat, that according to him are the best at doing things. Both Demoninaciones de Origin are working on increasingly smaller scales, in small villages, or perhaps working from individual vineyards. Because of this interest to reflect the personality of the terroir and environment in its wines, some are even beginning to refer to El Biezo as the new Burgundy.

El Bierzo has a peculiar landscape, marked by valleys around the basin of the river Sil and its tributaries, with rugged mountains of an average altitude of 800 metres above sea level, some reaching as high as 2000 metres. The region is home to a continental Mediterranean climate, although the climate suffers large variations depending on the differing altitudes, meaning that wines made with grapes from the mountains differ greatly from those in the valleys.
In addition to this diversity, Bierzo is also known as home to the Mencía grape variety. Often grown on very old vines, in small plots with steep slopes, cultivated by hand. The Mencía grape usually makes way for fresh wines, with a strong fruity presence, which usually undergo a light ageing that doesn’t seek to mask the variety, rather Cuenta con un clima mediterráneo continentalizado, aunque sufre grandes variaciones en función de las diversas altitudes.refine its nuances.

Speaking of Parker Points for the wines from El Bierzo, we should really mention two names above the rest: Raúl Perez and Ricardo Perez Palacios.

Raúl Perez was involved in the production of many of the wines awarded Parker Points, such as Ultreia de Valtuille with 96 Parker Points, Ultreia Cova de la Raposa with 95, Las Gundiñas with 94, Ultreia Petra also with 94, Rapolao with 93 and Ultreia Mencía with 92.

From Descendientes de J.Palacios, Ricardo Pérez Palacios’ winery, Las Lamas scored 96 Parker Points, Corullón scored 95, while Pétalos del Bierzo was awarded 93.

As well as the wines from these two wineries, the Akilia winery was also succesful. Their wine Akilia Villarín was awarded 93 Parker Points at under €20, while their Akilia Villa de San Lorenzo was awarded 91 points, priced at around €11.

Then there is the Luna Beberide winery, which achieved 92 Parker Points for their wine Luna Beberide Art and 90 for their Luna Beberide Mencía, a wine that costs little over €5 which we are sure will just fly of the shelves.

Finally, we have El Castro de Valtuille Mencía Joven, one of our favourite Mencías, which was awarded 90 points at a price lower than €6.

We hope you enjoy them all!

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New Wines at Decántalo, May 2016!

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We are now entering into the month of May, the month of flowers that brings us into the months of summer, and as ever, brings us a new list of wines at Decántalo!

Prepare yourself as this month has come packed with new products. New vintages of classic wines, as well as new wines that we are sure you are going to love.

We will begin with La Comedia, a wine from the Celler Comunica winery, a new winery that we has taken our fancy here at Decántalo. Celler Comunica is a winery from the D.O Montsant that produces wines following the principles of organic agriculture, with the aim of producing wines that reflect the character of the terroir from where they come from.

Next we have El Rey del Glam, a Garnacha wine, made with grapes from the Sierra de Gredos planted at an 1,000 altitude by Alfredo Maestro under the VT Castilla León classification. The winery carries out all of its agriculture manually, along with a careful vinification process, both giving way to this fresh and attractive wine.

Then we find an old classic, Solanera. This wine is from the D.O Yecla, whose previous vintage flew of the shelves, so we are sure this vintage won`t be too far behind. With 92 Parker Points, and around €11 makes this a very attractive wine for those who follow the American critic.

Now we have Tarima Hill. The new vintage of this classic Monastrell is from the D.O. Alicante, this wine is produced by the Volver winery at the hands of Jorge Ordoñez. This wine is made with grapes taken from low-yield vines that are over 40 years old. This is a potent wine with a strong body.

Following Rebels de Batea (Blanco y Tinto) and El Senat del Montsant, from the D.O. Empordà we have Somiadors, the 4th wine in the 7 wine collection 7 Magníficos. 7 Magnificos is a collection of wines from different zones which looks to express the character of each terroir with each vintage. This wine is a blend of Cariñena and Garnacha, a true representation of the region in the north of Catalonia.

From the D.O Empordà, we go to Castilla-León, where we will find our next wine. Abadía Retuerta Selección Especial. This classic wine is aged for 16 months in French and American oak barrels by the Abadía Retuerta winery. The 2012 vintage of this wine scored an impressive 93 parker points, and we are sure that this will too be one of the wines of the year.

Our next wine is the new vintage of Cims de Porrera Vi de Vila, a wine produced by the Cims de Porrera winery. Vi de Vila (Vino de Pueblo in Catalán), is a classification granted by the D.O. Priorat for wines for have been produced and come from a single town, Porrera in this case, and therefore are able to express and respect the character of the local terroir.

Finca Torrea is a wine that comes from the most renowned Spanish wine region, La Rioja, and is produced by perhaps one of the most well-known wineries in the world, Marqués de Riscal. This wine spends 18 months in French oak barrels, with the intention of refining the wine, but without masking its marked fruity character, a trademark in modern Riojan wines.

Back to the D.O Priorat, but this time with a spectacular white, Nelín, from the Clos Mogador winery. This wine is a blend of 4 different grape varieties, Viognier, Garnacha Blanca, Macabeo, Escanyavella, all of which are cultivated organically. This wine is aged for 16 months in large wood and concrete tanks. This is an unusual, authentic and expressive white wine.

And to close our list we have a really great wine for you that will really make an impression. 200 Monges Reserva. This is a wine from La Rioja that is half way between a classic crianza from this region, and a slightly more modern version in search for a fruiter profile. Smooth, delicate, but well bodied and with personality. A marvel.

We hope you enjoy them as much as we do. Cheers!

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At what temperature should you serve your wine?

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The right temperature to serve wine is a fairly common question, and not always, or perhaps almost never, do we manage to agree on an answer. Or worse, we only agree on one thing: white wine should be served ‘cold’ and red wine at ‘room temperature’.

But what do we mean by cold? Our perception of cold can vary greatly depending on the time of year. A wine could seem not very cold in summer, but very cold in winter. And what do we mean when we refer to room temperature? What really is room temperature? Obviously the temperature will differ greatly if we refer to the ambient temperature of the cellar or the temperature our living room.


Before attempting to answer the question of at what temperature is best to serve wine, it is important to understand how it affects our perception when tasting a wine. On one hand, we know that if you drink a wine that is too cold, you will mask the flavour, i.e, the aromas will be much more difficult to perceive and identify. Also, a wine served at lower temperatures promotes sour, salty, bitter and astringent flavours, flavours in most cases we do not want to encourage. We recommend that the minimum reasonable temperature for the service of a wine is 4-5ºC. Below this temperature the wine begins to lose all of its aromas.

On the other hand, as a wine is served at higher temperatures, the more volatile the aromas become, therefore a greater perception of them. However it is important to remember that everything has a limit. If the wine is served too hot, the perception of the alcohol is accentuated and the wine becomes too ardent. Also it is worth noting that with higher temperatures, sweet flavours are accentuated, something that we do not want, especially if you are drinking a wine that is already sweet. The maximum temperature that we recommend serving wine is 21°C, as this is the temperature at which the ethanol compounds begin to volatize, a compound formed during fermentation which is responsible for alcoholic aromas.

So now we know we have a range between 4 – 21°C, where do we go from here? Well, it really depends on the style of wine and what you are looking for on each occasion.

Well, white and rosé wines with fruity and floral aromas are best served at the lower limit of 4-5ºC, as these wines exhibit strong and volatile aromas, even at low temperatures. However, for white wine that has been aged, with roasted and reduced aromas, we recommend serving these wines at a slightly higher temperature to 10-12-14ºC, which will enable you to enjoy all of its nuances.

As for red wines, they should never be served at the low temperatures of whites and rosés, as this would only promote the astringency and bitterness of the tannins. Red wines that have undergone carbonic maceration, which are young and light, and generally fruitier, can be served at a lower temperature of 12-14 ºC, temperatures which will allow us to enjoy and perceive the fruity aromas and the tannins will reduce. For a more structured red wine with aromatic complexity, we recommend serving at around 17-18ºC, with the intention of enjoying all of the aromatic complexity, but without reaching 21ºC, where we would begin to emphasize alcoholic notes.

A brut Cava or aperitif wines, such as a fino or manzanilla should be served at around 7-10ºC. A cool temperature that still allows us to enjoy all of the aromas. For other Sherrys, such as Olorosos and Amontillados, which are more complex wines, should be enjoyed 12-14ºC.

Simple dessert wines, sweet or semiseco Cava again should be served cold, at around 5ºC, in order not to promote their excess sugars. For more complex dessert wines, the temperature should be raised a little to 10-12ºC as to not waste their aromas, but bearing in mind that higher temperatures will enhance the perception of sugar.

It is also important to bear in mind that the temperature of a wine can vary by 2-3ºC while in the class, depending on the temperature of the room. It is also important to always reach the desired temperature in a gradual manner, ie, never place a wine in the freezer to cool, or a heat source to raise the temperature, as sudden changed in temperature can spoil a wine.

Now that you know what temperature to serve your wines, we recommend that you give this a little test! If you are going to consume two bottles of the same wine, serve one at its ideal temperature, and the other at room temperature. Experience the results, and you will see that the two different wines have nothing to do with each other!

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10 top Wines for under 10€!

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Today we have for you of 10 brilliant red wines. 10 wines all at less than €10.

One of the major strong points in Spanish wine when compared to countries such as France or Italy, is without a doubt the fantastic value for money on quality wines. Because of this, its posible to find really good quality wines, at an accesible price! Here we have a wide range of wines for you from many different Spanish winemaking regions such as Rioja, Toro, Ribera del Duero, Priorat, Montsant and Ribera Sacra, all produced with varying grape varieties. We have it all, from the classic Tempranillos, Tinto Finos from Ribera del Duero, Tinta de Toros from Toro, as well as the lesser-known and upcoming Mencía wines from the north of Spain.

Well, lets begin then! Don’t miss out!

Let’s begin with Cal Pla Negre. This wine is produced by the Celler de Cal Pla winery in the D.O. Priorat. This wine is a blend of two different grape varieties: Garnacha and Cariñena, and aged for 12 months in the barrel. This is an intense wine, complex and well bodied with attractive and toasted aromas, special and delicate roasted notes.

Next up we’re moving from Priorat across to Ribeira Sacra, with our second wine Guímaro. This is an excellent wine produced using artisan techniques by the small winery Bodega Guímaro. This wine is made exclusively with the Mencía grape variety, an up and coming variety within the world of Spanish wine. This is a fresh wine, delicate with hints of red fruits and sweets.

Also made with the Mencía variety is our next wine Gaba do Xil Mencía. This wine, from the D.O Valdeorras, is produced by Telmo Rodríguez. This is a fresh and fruity wines with marvellous mineral notes.

Our fourth recommendation is Finca Resalso. This is a typical wine of the Ribera del Duero, made with Tinto Fino grapes by the Emilio Moro winery. This wine is aged for 4 months in French and American oak barrels, which gives way to a well balanced wine between fruity and woody notes. A great wine at a fantastic wine.

Now from the Ribera del Duero, we move over to the neighbouring región of D.O Toro. Our next wine is Románico, produced by the Teso la Monja winery which is often considered as one of the best wineries in Spain. This wine is made exclusively with Tinta de Toro grapes and aged for 6 months in French oak barrels. An intense and well bodied wine, but elegant at the same time.

Also from the D.O Toro we have Terra d’Uró Finca la Rana. This wine is too made exclusively with Tinta de Toro grapes, like many of the best wines from this región, and is cultivated and produced following the princeples of organic agriculture. This wine is aged for 8 months in French Oak barrels and is a potent, flavourful and meaty wine, with a long and persistant finish.

Now we couldn’t go through the list and not mention the most well-known region in Spain, the infamous La Rioja. From here we have the Sierra Cantabria Crianza, a single variety red made with Tempranillo grapes, a classic variety of La Rioja. This wine is aged for 14 months in French and American oak barrels. The impecable work by the Sierra Cantabria winery gives way to a light, flavourful and well balanced wine.

Remaining in the D.O Rioja region we have our next wine Finca la Emperatriz Crianza. This wine is too made with Tempranillo grapes, with a small presence of Viura and Garnacha. This wine is aged for 14 months in French and American oak barrels, before resting and refining for another 12 months in the bottle. The result, a profound yet refined wine with a pleasent mineral backdrop. The 2011 vintage of this wine scored a highly impressive 91 points on the Parker Scale, together with its brilliant price and made this one of our best sellers!

Now from the lesser-known region of D.O Alicante, our penultimate wine if Tarima Hill. This wine is made exclusively with Monastrell grapes taken from vines that are between 40 and 75 years old. Warm, powerful, flavourful, fleshy, full-bodied, this wine scored an impressive 91 points Parker points for its 2012 vintage.

Now the final wine on our list is the l’Efecte Volador. This wine is produced in the D.O Montsant by Josep Gau Viticultor. l’Efecte Volador is a blend of 3 different grape varieties: Garnacha, Samsó and Syrah, taken from old vines dating between 30 and 80 years. This wine is warm, potent and very flavourful.





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New Wines at Decántalo for April 2016!

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April is here, bringing with is good weather, spring, the trees are beginning to Bloom and most importanty of course, new wines at Decántalo! We wines ranging from Rias Baixes to Priorat, Rioja and through to Almansa. A floral month, expect some floral wines! Juan Gil 4 meses. From the historic Juan Gil winery, founded in 1916 in the D.O Jumilla. The region is home to a very dry and hot climate that experiences very little rainfall during the year. An expressive wine, with character, that really expresses the best that the Monastrell grape variety has to offer. A nice little wine from a big family, the Juan Gil family.


Cune Crianza. Aged for 12 months in American oak barrels for this classic Rioja, a true reflection of the wines produced in the region. This wine is a blend of Mazuela, Grenache and Tempranillo, although the latter variety dominates. Bodegas Cune derives from the historic Compañía Vinícola del Norte de España, which was founded back in 1879 in the town of Haro, which has the town with the highest concentration of wineries in the world.

Martín Códax Albariño. A single variety Albariño, the iconic variety of the DO Rías Baixes. Owes its name to a Galician troubadour whose poems were written between the thirteenth and fourteenth centuries. Premiado en varios certámenes, este vino comenzó a elaborarse en 1986. Un blanco fresco y equilibrado, con un agradable carácter cítrico. This wine was first produced in 1986, and has since been awarded in several competitions. A fresh and balanced white with a pleasant citrus character.

Romanic. A red from D.O Toro made exclusively with Tinta de Toro grapes, the name given to Tempranillo in the area. The wine was born between the municipalities of Valdefinjas y Toro, in the province of Zamora. This wine is produced by the Teso La Monja winery, which needs no introduction. The winery also produces wines such as Alabaster and Teso La Monja, which are undoubtedly some of Spain’s best wines.

Acústic Blanc. Conceived and produced by Albert Jané, this white wine from the D.O Monstant also has a red wine counterpart. This wine is a blend of 4 different grapes varieties: Garnacha Blanca, Macabeo, Garnacha Roja and the native Pansal variety, from vines that are between 40 and 80 years old. Fermentation is carried out in French oak barrels for 3 months. Intense with a long finish, this wine is well balanced with a good acidity.

Marqués de Murrieta Capellanía. A white wine from the Marqués de Murrieta winery, a historic winery in La Rioja, located in Logroño founded back in 1852. This single variety wine is made with Viura grapes that rest for 17 months in new French oak barrels. A good body, this wine is intense and balanced with a large finish.

Viña Tondonia Reserva Blanco. Another white wine from La Rioja. This is an expectional and unique white, that is aged for 6 years in Bordeaux oak barrels. This wine is produced by the renowned Viña Tondonia winery, the oldest in Haro and third oldest in La Rioja. The winery even houses its own cooperage.

Viña Tondonia Reserva. Like its white counterpart, this wine too is aged for 6 years in the barrel, and is one of the emblematic wines of La Rioja. This wine is a blend of 3 different grape varieties: Mazuela, Graciano and Garnacha. A great entrance, this is wine is ample and flavourful. Smooth tannins, this dry wine with a large finish. A truly great wine.

Alaya Tierra. From the DO Almansa, in the province of Albacete. This wine is aged for 15 months in French and American oak barrels, and is a potent and elegant red, dense with character that truly represents the terroir from where it comes from. Produced by the Atalaya winery, which is part of the Juan Gil family group, a guarantee of quality.

Clos Martinet. This wine comes from the D.O Priorat and is a blend of 4 different grape varieties: Grenache, Cariñena, Syrah and Cabernet Sauvignon. All the grapes are come from vineyards that are home to licorella soils, a slate characteristic of the region. Silky and with great presence of red fruit in the mouth. A masterpiece of the Mas Martinet winery.

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