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Wine coupage is the process of blending different grape varieties or different wines to create a new wine with certain desired characteristics. This process is generally used for producing high-quality wines to achieve a specific taste and aroma, as well as superior complexity and balance in the final wine.

Coupage is commonly performed in the production of red wines, although it can also be used to produce white and rosé wines.

Coupage can involve combining different grape varieties, such as Cabernet Sauvignon, Merlot and Syrah, but it can also involve mixing wines from different vineyards or harvests to create a wine that has a similar consistency from year to year. 

There are different types of wine coupage, which are used to create wines with specific characteristics. Some of the most common are: 

• Varietal coupage. Produced with different grape varieties, in specific proportions, to achieve a wine with certain particularities. For example, you might mix Tempranillo grapes with a Grenache grape to get a full-bodied red wine with a fruity taste.  
• Regional coupage. This coupage type is made by blending different wines from the same region. This results in a wine with specific characteristics of that area. For example, a Rioja wine may be a regional coupage of Tempranillo, Grenache and other local grape varieties.  
• Vintage coupage. Combining wines from different harvests produces a more balanced and complex wine. Young wines are blended with older ones to create a wine featuring the freshness of the young one with the depth and complexity of the old one. 
• Barrel coupage. This type of coupage is made by mixing wines that have been aged in different types of barrels, such as French or American oak. This can add different taste and aroma notes to the wine.

These are just a few examples of the types of coupage that can be produced. Combining different grape varieties, harvests and wine ageing processes can yield a wide variety of wines with unique properties. 

The coupage process is carried out by a winemaker, who uses his or her experience and knowledge of the vine to determine the combination of grapes or wines that will produce the desired taste and aroma. The winemaker can mix the wines in different proportions and taste them until the perfect combination is found. 

The aim of coupage is to create a blend that has unique and desirable characteristics that can’t be achieved with a single wine. It’s a vital process for producing high-quality wines and it takes years of experience and skill to reach the most remarkable grape blends.  

Coupage is a technique that can also be used as a tool to create consistent wines every year, even if the weather conditions change and the grapes have different characteristics at each harvest. 

As we’ve outlined, coupage is the process of mixing wines of different varieties, vineyards or vintages to produce a final wine with a unique taste and aroma. A basic process for producing a wine coupage might involve: 

1. Selecting the base wines. The wines of different varieties, vineyards or vintages that will go through the blending process. These wines are previously tested and assessed to determine their organoleptic characteristics, such as taste, aroma, acidity, body and balance. 
2. Blending the base wines. Once selected, they are combined in a specific proportion to create the final wine. The proportion of each base wine will vary depending on the style and taste sought. 
3. Tasting and final touches. If the wine does not have the desired taste, aroma or balance, additional changes can be made by mixing different amounts of the base wines.  
4. Ageing. Once the optimal final wine is achieved, it undergoes an ageing process. Depending on the type of wine and the desired taste, it can be aged in oak barrels, stainless-steel tanks or in bottles. 
5. Bottling. The wine is bottled and labelled with information about the coupage, including the grape varieties used, the proportion of each base wine and the vintage.

1. How much wine should be served in a glass? Can wine be served in a drinking glass?  

When it comes to enjoying a glass of wine, it’s both the outside and inside that count. So, knowing how much wine to serve and where to serve it is an essential part of the process.  

The glass should never be filled more than one-third of the way up. A normal 750 ml bottle should be enough for five or six glasses. Before serving the glass of wine, remember to hold the bottle by the bottom so that the heat from your hand doesn’t warm the wine, and never rest the bottle on the glass!

While it’s most common to use a wine glass that has been specifically designed to highlight the qualities of wine, it can be served in a drinking glass. Wine glasses are designed to highlight the aromas, taste and visual characteristics of the wine.  

If you don’t have a wine glass on hand, you can use a drinking glass for informal occasions. However, it’s important to note that the type of glass can affect your perception of the wine. We recommend using a transparent and unadorned glass to better appreciate the colour and clarity of the wine. 

2. How long can a bottle of wine last after you open it?  

Once a bottle of wine has been opened, it begins to oxidise, affecting its taste, aroma and quality. How long this process takes will depend on several factors, such as the type of wine, the quality, the way it was stored and the sealing method you use after opening it. Red wines tend to last longer than white wines.  

In general, to make sure the wine will have the same flavour and characteristics, you should drink it within 24 or 48 hours.

3. Do all wines improve over time? 

Not all wines improve over time. For the most part, young wines should be drunk within a year, as their taste and aroma may diminish over time. However, some high-quality, barrel-aged wines with sufficient structure and acidity can improve over time and develop more complex and elegant flavours.   

Wines that can improve over time are known as wines for laying down. These are usually red wines with more tannins, acidity and alcohol, allowing them to age slowly and develop flavours and aromas as they oxidise.

4. Now that the weather is getting better… what wine pairings do you recommend for meals with friends/family? 

Wine pairing is the art of choosing a specific wine to serve with a particular dish or meal, with the aim of enhancing the flavours and aromas of the wine and the food.  

With spring now upon us, the weather is warmer and the days are longer. And with that, terraces, gardens and barbecues are in full swing at the weekend. At El Coto de Rioja we’ve prepared some wine suggestions to pair with dishes you can enjoy in the sun. Don’t miss out! 

• Meat paella and 875m Tempranillo de Altura. An intense, fresh wine that goes perfectly with the rice, chicken and vegetables in paella. 
• Seafood paella and El Coto Blanco. Fish dishes are usually best paired with white wine, so if you want to enhance the flavour of your paella with prawns, squid and whatever else takes your fancy, this soft and pleasant wine is the right pairing choice. 
• Barbecue and El Coto Selección Viñedos Rosado. If you’re looking for an explosion of flavour and to impress your barbecue guests, serve some pork ribs and barbecue sauce with our rosé wine. 
• Beef and steak with Coto de Imaz Gran Reserva. This is our number one recommendation to accompany mature meat with a strong flavour. Enjoy this wine with notes of red fruit and nuts.

If you’re looking for a quick and easy bite to pick at with friends, you can always serve a cheese board. Who doesn’t like cheese? Here’s an Easy guide for pairing wine and cheese that no one will be able to resist.  

Not sure which wine to buy? Take a look at our online store and discover our selection of wines. 

5. What does it mean to say that a wine is “corked”? 

When we talk about a wine “being corked,” we mean that the bottle of wine has been contaminated with a compound called trichloroanisole (TCA). This gives the wine an unpleasant taste and smell—like mould or damp. 

This chemical, which can taint the natural cork of wine bottles, can also come from other materials in the cellar or from the environment. When cork is contaminated with TCA, it can pass on the unpleasant taste and smell to the wine, even in small amounts.  

It’s important to note that not all wines with cork become contaminated or to the same extent, and in some cases this taste and smell can be very subtle. But, in general, “corked wines” are less-than-pleasant, and you should avoid drinking them. 

6. Good documentaries or books for wine beginners. 

There’s a wide selection of documentaries and books that will give you a good introduction to the world of wine. Here are some of our suggestions: 

• SOMM and SOOM: Into the Bottle. These documentaries follow four candidate sommeliers as they prepare for their final exam. The second one delves deeper into the history of wine and wine production. 
• Red Obsession. This documentary explores the passion and obsession of wine collectors in China and how they are changing the global wine market. 
• A Year in Burgundy. This documentary chronicles life at seven family wineries in the Burgundy region of France over a full season.  
• Manos. Several chapters narrated in first person explaining the various processes the El Coto de Rioja artisans undertake to achieve the highest-quality wines. 
• Wine for Dummies. Ed McCarthy and Mary Ewing-Mulligan have written this handy introduction to the world of wine. It covers all the wine basics, from how to taste wine to how to buy and store it. 
• El mundo del vino (in Spanish). This classic book decodes everything about the history of wine, grape varieties, producing regions and a whole lot more. 

For bookworms, we recommend these 7 essential books about wine. These books are great for all audiences who want to continue exploring the world of wine. The perfect gift (or self-gift). 

Want to learn some wine basics that will help you when buying and drinking wine? El Coto de Rioja has prepared a wine guide for beginners—download it for free! 

You can also check out our Wineclasses, which will help you take your first steps in the world of wine with easy, fun and well-rounded tutorials. Mini express classes with helpful tips and tricks for you to experience wine like never before.  

7. Why do they say wine tastes like wood and other things? 

A wine’s taste can be influenced by many factors, such as the type of grape, the region of origin, the vinification process and the ageing. One of these factors may also be the use of oak barrels during the ageing process. When wine is aged in oak barrels, it takes on the aromatic compounds and flavours of the wood.

Wine tasting is famous for having rather peculiar terminology. The descriptors used by experts, sommeliers and critics can be quite ludicrous. At some point, you’ve probably heard of a wine tasting of cat’s pee or wet soil. And how about fleshy, velvety or robust wines? Discover what these terms mean and more strange wine descriptions:

8. What is a horizontal or vertical tasting? 

A horizontal tasting includes wines from different producers from the same vintage year, with similar characteristics, such as the same grape variety or the same production region. This allows you to compare the wines and assess their differences and similarities.  

Vertical wine tasting involves trying different vintages of the same wine, produced in different years. In this kind of tasting, you can appreciate how the wine evolves over time and evaluate its ageing capacity and the characteristics of the different harvests. 

9. What exactly is a signature wine? 

Signature wine is a type of wine that is made in small quantities, using unconventional vinification techniques and processes and a curated selection of grapes. Signature wine producers aim to create unique and high-quality wines that reflect their personal style and production philosophy.

These wines are usually produced by small or artisan wineries, which are focused more on the quality and uniqueness of their products. The term is mainly used in Latin American wine-producing countries, especially in Argentina and Chile. But it has also become popular in other European producing countries, such as Spain and France.

10. Do you need to study, train and gain experience for this profession? Or does it take a certain “gift”; a natural innate sensitivity to capture the aromas, flavours, sensations, colours…? Is a winemaker made or born? 

Oenology is the science dedicated to the study of winemaking. While some may have a natural inclination towards the profession, it can be said that in general, you become an oenologist through training and experience.  

To be a good winemaker, you need to have knowledge in areas such as chemistry, microbiology, biology and agriculture. You will also need an in-depth understanding of winemaking processes and technology.  

However, winemakers may have a natural talent for tasting and assessing the qualities of wines, which can be an important factor in their career. But, in the end, becoming a successful winemaker requires a combination of natural skills, education and practical experience. 

The world of wine is a vast, diverse landscape that’s rich in nuances. Because of this, we use characteristics to classify and define them as a whole. These include the production country and the geographical area within that country; the vintage; the grape variety, winemaking process and the type of ageing. 

One of the best qualities of Spanish wine is the wealth of varieties produced thanks to our numerous wine regions, climates and types of Spanish grapes.

European law recognises two levels of quality for all member countries: Protected Designation of Origin (PDO) and wines with Protected Geographical Indication (PGI).

Wine with Protected Designation of Origin has a seal that guarantees that it is entirely produced in a specific wine region. It also gives consumers the assurance that the wine was made following specific officially regulated quality criteria.

The Regulatory Council is the body that oversees Designations of Origin. This council is in charge of regulating, controlling and guaranteeing the quality of wine, as well as promoting and defending it. 

There are currently more than 90 different Protected Designations of Origin (PDOs) in Spain, which include Cariñena, Jerez-Xérès-Sherry y Manzanilla Sanlúcar de Barrameda, La Mancha, Penedès, Ribeiro, Rueda, Toro and Valdepeñas. These are just some of the best-known and oldest.

Within the PDO, there is another classification that splits wines into:

Qualified Designation of Origin (DOCa)

This is the highest category in Spanish wine and is reserved for regions with above-average prices and the most exacting quality controls. For a long time, there was only the Rioja DOCa, until the Priorat DOCa was added in 2003. 

In addition to the requirements for DO, there are other criteria wines must meet to achieve this top-shelf seal:

• It must have been recognised for at least ten years as a DO. 
• All bottled wine must be sold in registered warehouses and located in the defined geographical area. 
• It must have a quality and quantity control system in place from production to selling. 
• It cannot be housed in wineries with wines that don’t have the DOCa, except VP—single-estate—wines from the same region. 
• The area suitable for producing wines eligible for the DOCa must be mapped out. 

Designation of Origin (DO)

Rules for DO include the permitted grape varieties, ageing and types of wine. DO wines must meet the following conditions:

• Made with grapes from the region. 
• High prestige in trade due to its origin. 
• Its quality and characteristics are due solely to the geographical environment and its natural and human factors.  
• It must have been recognised for at least five years as a Quality Wine with Protected Geographical Indication (PGI).

Single-Estate Wine (VP)

This category was introduced in 2003 along with the VC. VP is only for wines from a single estate, in a very specific area and with specific climate and soil characteristics. These wines are unique and very distinguishable, and the VP Designation serves to protect the name and the winemaking method. It is also used to maintain and improve the qualities of these wines over time.

Quality Wine with Geographical Indication (VC) 

This is a wine produced and manufactured in a specific geographical area with its own grapes. Its quality, reputation and characteristics are due to the geographical environment and human factors.

This category is used for wines that do not fully meet the strict standards of the DO category but are above the standards of the Vino de Tierra—Local Wine (VT) category.

This is one of the most important designations of origin in Spain, both for its international prestige and for its highly influential winemaking tradition and the fame of its wines in the Spanish market. In addition, it is the oldest DO in the country and one of only two DOCas.

El Coto de Rioja carried out its first Rioja DOCa harvest in 1970, and only 20 years later, established itself as a leader in Rioja wines. Thanks to its prestige, it is growing in export markets and quickly gaining worldwide renown.

With more than 800 hectares of vineyards, El Coto de Rioja is the largest winegrower of the Rioja DOCa. The Finca de los Almendros, one of El Coto de Rioja’s estates, became the largest vineyard in the entire Rioja Designation of Origin in 2004. Its Finca Carbonera is the highest-altitude vineyard in Rioja and grows the newest white varieties authorised by the Regulatory Council.

Discover El Coto de Rioja, Rioja’s leading winery for white wine, rosé wine, crianzas and reservas: 

In addition to the Rioja DOCa, Spain has other distinguished DOs. These include: 

• Priorat Qualified Designation of Origin. Along with the Rioja DOCa, these are the only Spanish Qualified Designations of Origin. These wines are made in the north-eastern province of Tarragona. The Priorat DOCa is grown in the great mountainous expanse located at the foot of the Sierra de Montsant. The hardness of the soil, the adaptation of the different varieties and the winemaking and production system are the characteristics that have led Priorat to achieve its exclusive quality seal.  
• Ribera del Duero Designation of Origin. This is another of the most important DOs in the country, especially when it comes to young red wines. It includes quality wines made in Burgos, Valladolid, Segovia and Soria. The Ribera del Duero DO’s main varietal is the Tempranillo, but there are five other grape varieties accepted by the Regulatory Council: Cabernet Sauvignon, Malbec, Merlot, Grenache Noir and Albillo Mayor.  
• Rueda Designation of Origin. These are wines made in the Community of Castilla y León, between Valladolid, Segovia and Ávila. The Rueda DO is defined by three main characteristics: its Verdejo grape—a native variety—, continental climate and gravelly soils with small stones. Sauvignon Blanc, Viura and Palomino are its other white wine varieties.  
• Rías Baixas Designation of Origin. One of the most important designations of origin in Galicia, where one of the most prestigious wines in Spain is produced: Albariño wine. Its key elements are the Atlantic climate and the rarely changing rainfall and temperatures throughout the year. The Rías Baixas DO has five wine-growing sub-zones that share the specific conditions that characterise these wines, albeit with differences. The white grape varieties accepted in the Rías Baixas DO are: albariño, loureira, godello, treixadura, torrontés and caíño blanco. Red grapes include red caíño, red loureiro, espadeiro, pedral and castañal, etc. 

Did you know that improper storage can have a negative impact on your wine in just a few weeks and substantially shorten its lifespan? Temperature fluctuations, excessive heat or exposure to sunlight can cause wine to lose aromas and flavours, or make other, unpleasant ones develop or even lead to the feared oxidation.

Although it may seem obvious, the best place to keep wine is in a cool, underground cellar, a place designed specifically to meet the needs of storing wine. But natural cellars require a substantial investment in time and money that many can’t afford.

So, when thinking about making your own home wine cellar, the most common question is whether to buy a wine rack or a special wine cooler. First of all, both are good, affordable options, but it is important to understand which is better for your wine. 

A wine fridge or cooler uses technology to maintain a stable temperature, which can be adjusted manually. The perfect temperature for most wines is 15 °C because it keeps the flavours and nuances from being affected by the heat without slowing down the ageing process.

The main difference between a wine fridge and a natural wine cellar is that the former lets you personalise the perfect temperature for small wine collections. Dual-zone wine fridges have two sections that can be set at different temperatures: one warmer for reds and the other cooler for whites.

Wine fridges come in a variety of sizes, from simple bench-top models that hold 6 bottles to ones with space for more than 200 bottles. This makes them the perfect choice for small spaces and collections at home. They can go in the kitchen, living room or dining room for comfort and easy access to your home wine cellar. 

If you can’t afford a wine cooler, or don’t think you need one, a wine rack is the cheaper option. A wine rack is a shelving unit designed specially to store bottles of wine. They come in different shapes and sizes, including both stand-alone and wall-mount units. The number of bottles a wine rack can hold varies, so you should choose one based on your needs and the space available. 

Wine racks are often put in the kitchen, but they can also go in the cellar if you have one, where the environment is perfect for wine. Outside a cellar, there’s no guarantee that the storage conditions will be right for your wine bottles. This could be a serious problem for wine collectors and connoisseurs.

Just like the temperature (wine should be kept between 7.5 °C and 18.5 °C, whether white or red), there is also an optimal humidity for storing wine: 70%. If the air is too dry, it will have the same effect as storing the wine in a space that is too cold, and could promote moulding. Although this shouldn’t be an issue if the bottle has been properly sealed.

A wine rack can be a good short-term solution, especially for small wine cellars at home because it is important for it to be properly placed and not overly affected by external factors like light and humidity. 

It is also important to think about what to do with a bottle of wine if you don’t finish it. Regular wine-drinkers don’t often finish a bottle when they open it, unless it is a special occasion or celebration. Vacuum stoppers are the perfect solution because they keep the wine from coming into contact with air and oxidising. Then, the bottle should be kept vertically and finished within the following five days for optimal flavour.

Unlike other beverages that can easily be stored in the fridge, wines are more sensitive and have stricter requirements for proper storage. As we’ve already said, how a wine is stored and handled can significantly affect its flavour and quality. If not stored properly, even the most expensive, delicious wine can go bad quickly. 

February 14th is a date that is loved and hated alike. However, whatever your romantic situation, it can be a good excuse to celebrate the love and connection you share with your partner, a friend, or even a group of like-minded people. 

 With that in mind, we’ve come up with an almost-effortless Valentine’s Day menu with wine pairings that’ll win everyone over. Take a look!

Cheese is one of the most classic appetisers to savour a good ageing red wine with. Serve your cheeses with some sweet sides such as figs, quince, blueberry jam, or some grapes for an easy-to-prepare dish that will get the conversation going while you whet your appetite.

A selection of 6 to 8 cheeses is a great starter. A soft white cheese, strong soft paste, cured, hard, blue cheese… variety is the spice of life (and keep in mind the number of diners if you’ve decided to host a Valentine’s dinner for friends). If you want to take things a step further, you can make cards with the name of each cheese.

The presentation of the cheese board is essential. On a classic wooden board, on a tile or slate, line the cheeses from softest to strongest and cut each one differently (cubes, slices, sticks, etc.). You can also add nuts, fruit, bread, or jam to go with it. 

 Serve this starter with a glass of El Coto Crianza, a soft and balanced tempranillo that pairs perfectly with cheese. It’s also an easy red wine to drink with meat, fish, and Spanish cold cuts. So, if you’re looking for something extra for your starter, we recommend the acorn-fed Iberian ham from Dehesa Baron de Ley to add the perfect gourmet twist.  

White fish is always a good choice when it comes to dinner. Oven-baked sea bass with potatoes is as easy to make as it is delicious. Read on to find out what ingredients you need and how to prepare it.

INGREDIENTS (for two people):

• 1 sea bass with the central spine removed and flaked 
• Potatoes  
• 1 clove of garlic 
• 1 onion 
• Fresh parsley 
• 3 bay leaves 
• White wine 
• Extra virgin olive oil 
• Ground black pepper 
• Salt 

METHOD:

1. Peel and cut the potatoes into half a centimetre thick slices. Cut the onion the same way. On a tray, mix the two ingredients together with the bay leaves, season, and drizzle over a couple of tablespoons of oil. Meanwhile, preheat the oven to 180 °C, with top and bottom heat. 
2. Put the potatoes in the oven on the middle tray for about 20 minutes. Then stir and bake again for another 20 minutes. 
3. While the potatoes are cooking, wash, dry and chop the parsley. Mix with a dash of oil and white wine along with the finely chopped garlic. 
4. Once the potatoes are done, place the sea bass on top (you can remove the head of the fish). Season and drizzle a splash of oil over it. Place the tray in the oven for 5 minutes. 
5. Using a kitchen brush, spread the mixture of garlic and parsley on top of the fish and potatoes, and leave in the oven for another 5 minutes.

And that’s it! This delicious dish takes less than an hour to make. You can enjoy the cheese board and wine while it’s cooking in the oven.

Once the main course is served, we suggest pairing it with the 875 m Barrel-Fermented White. It’s a very elegant chardonnay with a touch of tropical fruits and vanilla that’s not at all commercial, allowing you to discover new flavours and aromas.

To complete our menu (and pairing) proposal for a very easy romantic meal in, we had to end with something sweet. The strawberry is known as “the queen of fruits” for its heart shape and supposed aphrodisiac properties. We can’t think of a better dessert for the most romantic day of the year!

You can serve them chopped in a bowl with a little sugar, chocolate or cream, in a mousse… and, of course, accompanied by a glass of fruity, refreshing wine. El Coto Rosé, with its aromas and flavours of fresh strawberries and caramel, will add an even sweeter touch to the evening.

We hope you liked this menu idea, and let us know on our social media if you decide to try it out (@cotoderioja).  

Here are some other ideas to celebrate Valentine’s Day at home. But first, don’t forget to pick up some special wine from the El Coto de Rioja online store.

We’ve all been there. You’re enjoying a delicious bottle of wine then, when you get to the end of it, you find yourself in for a “nasty” surprise. But this sediment is a reminder that wine is a natural product, made with one ingredient: grapes.

Keep reading to learn more about wine sediment and what you need to know so you don’t freak out the next time you see it in your glass. 

Wine sediments, also known as “wine diamonds” or “wine crystals”, are natural remnants of the wine-making process. While it may look off-putting, sediment is completely natural and mainly made up of organic matter, such as grape skins and seeds. However, there is one ingredient you may not be so familiar with: tartrates.

Tartrates are crystal-like pieces that resemble burgundy-coloured diamonds when present in red wine and clear diamonds in white wines. They arise from tartaric acid binding with potassium, which are both natural ingredients in vinification.

Wine sediment is also made up of dead yeast, referred to as lees in the wine-making world. Lees are formed when the dead yeast cells are left over in the wine after the fermentation process. They are completely harmless and, in fact, add body and flavour to the wine.

During the fermentation process, potassium and tartaric acid bind together, and yeast cells transform the naturally occurring grape sugars into alcohol. When fermentation is done, the tartrates and the lees are left in the wine. To remove them, winemakers came up with cold stabilisation. 

Cold stabilisation is the process of chilling the wine to 0 °C for an elongated period of time (around three weeks). This causes the remaining sediments to turn into large crystals, which can be collected easily and removed. Fun fact: these crystals are then ground up and sold as cream of tartar, a popular baking ingredient.

While you may think of sediment and wine crystals as a bad thing to find in your wine glass, many winemakers choose to leave it in their wines. Since wine crystals don’t affect the taste, sommeliers and winemakers often see them as a sign of quality and proof that the wine hasn’t been over-processed.

Wine sediment affects red wine more than white, but it’s present in both.  

While it may not seem it, wine sediment is safe to drink. It doesn’t have much of a taste, more of a texture. Since sediment comes from natural ingredients, it’s nothing to be afraid of.

While we understand that having a mouth full of grit when you’re just trying to enjoy a nice glass of wine may not be ideal, you can avoid getting a shock if you open the bottle at home. 

Decanting is the best way to remove sediment from wine. All wine lovers should have a good decanter, and in fact, they were invented to help wine drinkers get rid of sediment. They also help the wine get to a good temperature and give it a chance to breathe and look elegant on the table.

To decant successfully, leave the bottle upright for a day or two before serving. This should cause all the sediments to settle at the bottom. When ready to serve, carefully pour the wine, keeping a close eye on the sediment. If it moves towards the neck of the bottle, stop pouring.  

If you’d like to know more about why wine is decanted, the different types of wine decanters there are and how to use and look after them, check out this article: 

Another way to avoid wine crystals is to opt for high-quality red wines. Because red wines don’t need to be chilled for optimum quality, they are far less likely to go through cold stabilisation and thus form wine crystals. However, you could still get other forms of sediment, such as lees and grape particles. 

Red wine gets its hue and tannic flavour from the naturally occurring tannins found in grape skin, so when red wines are fermented, matured and bottled, they are more likely to have more grape particles suspended in it.

Wines also form more sediment as they age. During the ageing process, molecules combine to form tannin polymers, which fall to the bottom of the bottle, creating more and more sediment.

Now that you know more about wine sentiment, don’t be alarmed the next time you see it at the bottom of your glass! Remember, it’s harmless and is considered a sign of quality by winemakers.  

Wine tasting is famous for having rather peculiar terminology. Wine experts, sommeliers, critics and wine writers use descriptive language to convey what makes a bottle of wine unique. Some of these descriptors can be quite ludicrous. 

 If you’re a beginner in the world of wine, at first, most wines will taste… like wine. Once you start trying different varietals and get to compare their aromas and flavours, you’ll begin to understand the nuances of each type. If you need help understanding how to taste wine, we have a series of YouTube classes with quick and easy guides. Here’s the first one! 

Each wine has a variety of primary aromas that come from grapes (fruity, floral, herbaceous, earthy or spicy), secondary aromas (such as walnutty or buttery notes), which derive from the wine-making process, and tertiary aromas (such as vanilla or cocoa), which come from the ageing stage in barrels or bottles.

Sometimes, experts like to get creative with the way they describe these tasting notes. Some descriptions are intended to convey the essence of the wine or the feeling of a glass of wine. For example, a wine critic might refer to some of them as “intellectually satisfying”. Then there are some wine descriptions that capture their aroma, such as the aforementioned “cat’s pee”. 

Today’s sommeliers are usually much more prosaic, knowing that the average wine drinker will be unfamiliar with the more esoteric and poetic side of wine tasting. However, it’s not uncommon to hear some of these absurd-yet-accurate descriptions at tastings, restaurants or even while enjoying a glass with friends. 

Read on to see whether these are the strangest wine descriptions you’ve ever heard. We’re sure that some will catch you out!

• Mineral wine. This is a term that is becoming more and more common in tasting notes and on wine bottle labels. Wines that are described as mineral also tend to be labelled as elegant, lean, pure and acidic. They have a wet-stone taste and a calcareous texture. Some say the term only applies to white wine, but it can also be used for reds.
• Elegant wine. Elegant wines convey a rich variety of sensations and emotions both on the nose and in the mouth, striking a perfect balance. Complex aromas and flavours of fruit, wood and from ageing, but in perfect harmony. One example of an elegant wine is Coto de Imaz Gran Reserva, described by our winemakers as “a ripe and elegant wine with a changing and subtle aromatic richness”.  
• Cat’s pee. This is one of the most attention-grabbing turns of phrase — and not exactly for sounding appealing. Despite how it sounds, there are experts who use this descriptor when talking about a very high-end wine. The molecule 4-methoxy-2-methyl-2-mercaptan butane is responsible for this acidic, funky, pungent aroma, albeit with a very low perception threshold. 
• Wet dog. At different stages of the vinification, an organoleptic defect may arise that cancels out the fruit and varietal aromas of the wine. It’s a generally non-positive term to refer to an aroma that has been produced after a wine has been stored in the bottle for a long time.

• Smoke taint. Young wines made with the Syrah grape, which is grown around the world and used for red wine, have a smoky aftertaste. This is caused by sulphur compounds residing in the wine, and it’s not a problem if the aroma is not very strong. 
• Fleshy wine. Fleshy wine is characteristic of wines that have a greater density and body in the mouth. You could say that it has more to do with touch than taste. The geographical conditions or the varieties used to produce the wines can contribute to this fleshiness.

• Velvety wine. Velvety is an adjective used to convey the texture of the wine. It describes wines that are smooth and don’t dry out your mouth, while also being dense, especially when it comes to red wines. Coto de Imaz Reserva is an example of a velvety, yet fleshy wine, with mature tannins and notes of fine cocoa.
• Nail polish remover. Some acids are found naturally in grapes, while other acids are created through the wine-making process. In most cases, these are good acids, but if imbalanced, they can cause problems when drinking. A smell of nail polish remover in wine is due to ethyl acetate, which is what gives the wine its perceived fruitiness. Yet too much of this acid in wine creates pungent aromas that, if combined with too much oxygen, produce a vinegary odour. 
• Wet soil. This aroma, also known as forest floor, is found in ripe and full-bodied red wines. It is common in the Merlot and Cabernet Sauvignon grape varieties. This earthy aroma could be qualified as plants and leaves fallen to the damp forest floor, blended with mushrooms and soil.
• Robust wine. This portrays a wine that is intense on the nose and in the mouth, with lasting intensity and above-average quality. In other words, it stimulates the taste buds in several areas at once. To experts, these wines are reminiscent of hide and wet leather. This aroma often develops during bottle ageing. 

• Noble rot. Botrytis cinerea, better known as noble rot, is a fungus that positively affects grape vines. A greyish layer of mould covers fruits and vegetables when the fungus settles on them. But under specific circumstances, such as an environment with wet mornings and dry, sunny afternoons, and usually on white grapes, it produces a characteristic flavour that is enjoyed by both winegrowers and wine lovers. The taste is reminiscent of sweet quince and dried citrus fruits. 
• Brett. Brettanomyces yeast was first discovered in beer in 1903 and in the fermentation of wort in 1921, yet it was not until 20 years later that it gained relevance in the world of wine. It is commonly found in wineries and can cause wines to deteriorate by producing volatile phenolic compounds. Wines infected with brett have a subtle hint of fruit and a dry, metallic aftertaste. The brett may smell different depending on the wine due to the proportions of yeast in them.

The common name for the species is Phylloxera vastatrix. It is a parasitic insect found in four forms; winged, sexual, leaf and root. The leaf form refers to when the insect lives in the leaves. However, the term “root form” refers to when it lives in the roots of the grapevine.

When the parasite lives in the roots of the plant, it feeds on the substances contained within the root through by biting it. This produces cuts on the plant, which is subsequently invaded by fungi and bacteria. This results in the collapse of the plant’s root system. Finally, this leads to the decomposition and decay of the root, and therefore the death of the vine.

The parasite multiplies quickly and can spread through the air and on the ground. It also uses tools used by winegrowers as a vehicle to spread from one place to another. In Europe, it is dominant in its root form. It may appear in its sexual form; however, it is not very common, and it almost never appears in its leaf form.

These parasites can reach between 1 and 1.25 mm in length. In 1868, it almost put an end to wine production in Europe, something that we will cover in the next point. Continue reading and don’t miss this compelling story!

Phylloxera arrived in Europe in the mid-19th century through three trading points: Bordeaux, Porto, and Málaga. Its arrival resulted in a crisis for the European wine industry. The first instance of the plague in Spain was recorded in 1878, in Málaga, and once inside it quickly spread throughout the peninsula.

What did this lead to? This meant that a large part of Spanish winegrowers lost almost all of their vines. However, a particular characteristic of its root form means that it cannot grow in sandy soil, as it stops them from creating the tunnels they need to access the roots. Because of this, several plantations were saved, and therefore also several varieties of grape.

As time went by, those involved in the constant fight against the plague came up with a solution. It was in the United States, where phylloxera originated, that a cure was found that would put an end to this threat. It was made by grafting a European vine onto an American vine that was resistant to phylloxera.

In this way, the American vines became the bases from which to graft all European vines, a technique that is still used today. Currently, direct treatments are applied in the winter and spring months as a form of prevention, but it is a controlled plague.

Technology is advancing and giving rise to another type of alternative to combat this plague. An example of this is carbon disulphide or potassium carbonate. However, although it is considered very efficient, it is quite expensive. Another measure that has been adopted is the cultivation of plantations on sandy soils where the insects cannot attack the plant.

Organic production is a way of producing food while taking into account the preservation of the environment, natural resources and animal welfare. It must also be achieved through natural processes and materials.

According to the Spanish Ministry for Agriculture, Food and the Environment, organic production does not use chemical products, such as fertilisers or pesticides, throughout the entire production chain. This means that organic or sustainable wine-making must adhere to these processes, although there are several other details it must also comply with, which are regulated by national and European legislation.

The EU has therefore recently updated (January 2022) the regulation that governs organic agriculture ((EU) 2018/848). In this way, any wine wanting to label itself as “organic wine” must comply with this regulation, as well as those set out by a recognised organic certifier. Should the product be approved by the certifier, it may carry the EU organic logo or be labelled as organic wine.

The EU organic logo for wine, also known as the “Euroleaf”, has existed since 2010. This shows that the wine complies with the EU’s organic regulations. It is mandatory and appears together with the number code of the control authority.

Organic wine begins with the cultivation of the grape. In compliance with European legislation, winegrowers making this type of wine cannot use chemical fertilisers, pesticides, or herbicides in the treatment and cultivation of the vine. They may only use natural products.

Unlike US law, European legislation does permit the adding of sulphites in the organic wine-making process. These help to preserve the wine for longer; however there are maximum amounts that can be used:

• Organic red wine can contain a maximum of 100 mg of sulphites per litre.
• White or rosé wine can contain a maximum of 150 mg/l.

On the other hand, when employing the clarification technique (adding a substance to the wine that drags suspended elements to the bottom), the clarifying agents must be certified as organic.

In summary, the main characteristics required of organic wine-making are:

• Use of organically cultivated grapes
• Use of eco-friendly wine-making techniques and processes
• Use of organic or natural additives

El Coto Crianza Organic is our latest wine to be launched that considers those consumers who are concerned with caring for the environment, and who at the same time wish to enjoy a fine Crianza wine.

This wine has two characteristics that set it apart from others in the category.  On the one hand, we must highlight what an organic Crianza is, as most organic wines on the market today are young wines. On the other, we should note that it also comes in sustainable packaging. All materials used to produce the bottles and labels have been selected with sustainability criteria in mind.

El Coto Crianza Organic 2019 was made at our certified installations following EU organic legislations. At El Coto de Rioja we have been developing initiatives to reduce our environmental impact for years, and very soon we will be adding more. We’ll keep you updated!

If you know how to combine different flavours with the right wine, the whole experience on the palate will be enhanced. And you don’t need to be a sommelier to do it. In this article, we want to give you a couple of tips on how to get the perfect pairing without even leaving the house. We should mention that any food works when practising pairing. Here are a few simple recommendations to do it correctly. Keep on reading!

Now we know what wine pairing is, let’s put it into practice! You should keep in mind that there must always be a balance, and that the same rules used to choose the menu also apply to the drink that goes with it. For example, avoid serving wine with a fuller body before a lighter one. If you do this, the second wine you serve will go unnoticed.

You should use the same formula you used to choose the order of the dishes you are going to serve. In other words, we normally serve dishes according to the intensity of their flavours and nutrients in ascending order. The same should be done with wines. When choosing them, you should consider the weight of both the wine and the food.

What does this mean? This means that some foods have an intense flavour and a higher specific fat content, just as there are stronger, more aromatic and intense wines, as well as smoother lighter wines. When pairing a dish with wine, we must aim for both to have a similar weight. Always look at the tasting notes of the wine you have bought. Its aromas, nuances, flavours and vintage will give you an idea of which dishes it will combine best with. In our case, our website also includes the pairing that we recommend for each of our wines. You can find them in the Wines section!

This means that if the food you wish to serve is spicy, for example, you should ideally combine it with a wine with a certain freshness. This is known as pairing by contrast as you are creating a balance through contrasting sensations.

On the other hand, when we pair by association, we are looking for the wine and the dish to complement each other. For example, you can associate sweeter wines with your favourite dessert, or white wines with fish.

Keep in mind that it is all about taste. Your own experience in combining flavours, textures and sensations. Remember that wine already has a lot of personality, and we still need to discover how to combine it with our favourite dishes.