Sin categorizar

Tempranillo grapes are the most common in the Rioja region, but this isn’t the only place in Spain where they are found. There are 28 designations of origin that are permitted to grow them. Other countries such as Argentina, Chile, Mexico, California, Australia and Portugal also grow them, but in smaller quantities.

Do you know why it is called Tempranillo wine? You should know that “tempranillo” is not a type of wine, it simply refers to the grape variety used to make it. Its name relates to its short ripening period. In general, it is a grape variety that produces very balanced wines, both in terms of acidity, and in alcohol and tannins. It also adapts well to longer aging in barrels. Young Tempranillo wine is fresh and fruity, with hints of strawberry and berries. As it ages, it develops hints of clove, wood, leather and tobacco. In some cases even offers hints of cocoa, coconut and coffee.

It is easy to drink, having low levels of sugar and alcohol, so it pairs well with any type of meat, especially red meat, oily fish such as salmon or trout, with stews, or with cold meats and cheese boards.

Remember that the best way to enjoy your wine lies in the finer details of serving it. We can’t just think about what goes best with the wine, we also need to consider the serving temperature. We recommend serving wines from this grape variety at between 16 and 18 °C. In addition, a Reserva or Gran Reserva red wine with Tempranillo grapes can gain in aroma and taste if you decant it. Here’s how you can do it!

The majority of our wines are made with Tempranillo grapes. You probably already know El Coto Crianza, one of the best sellers in Spain, but today we can reveal a couple of new references for you to enjoy a good Tempranillo wine.

Our award-winning wines, Coto de Imaz Reserva and Coto de Imaz Gran Reserva are also made with Tempranillo grapes. It is thanks to this unrivalled raw ingredient and a traditional and nurtured production process that we are able to obtain these great, aromatic, balanced and mature wines. And what can we say about our 875 m High Tempranillo? A Crianza wine produced in the highest vineyard in the Rioja DOCa, fresh and intense, with notes of cocoa and coffee.

You surely already know that not all wines need to be decanted. White wines and rosés don’t need to be decanted. One exception is reserve white wine with a lot of body and sulphurous notes, which can gain in flavour during decanting.

Robust red wines with a high concentration of tannins, like our Coto Real Reserva or Coto de Imaz Gran Reserva wines also improve in flavour with greater exposure to oxygen. This is because the oxygen softens the tannins and the acidity, and allows possible fruity and floral aromas in the wine to surface.

Another case is when the wine contains sediments, for example, a red wine that has been kept for a long time. We can use the decanter to eliminate the sediment. To do this, place a small, stainless steel strainer at the mouth of the decanter.

To use the decanter correctly, we must first add a little wine to the decanter to clean it, as there may be water or dust that can leave behind different tastes or aromas. Then, tip this wine away but pour a little into a glass to try. The taste and aromas that we perceive will give us an idea of how long we will need to decant the wine. Then, take the bottle of wine in one hand and the decanter in the other at a forty-five-degree angle. Without touching the neck of the decanter, pour the wine down the neck in a constant motion. Make sure to keep one finger’s depth of wine in the bottle, as this is where the sediment will remain.

The time needed to decant a wine varies according to the variety of grape, the resting time in the bottle and the shape of the decanter. Light red wines and light reserve white wines may need 30 to 40 minutes. However, for stronger wines with more body it may take up to one hour. To know how much time you really need, do the test; decant the wine and if half an hour later you don’t notice a smoother or fruitier taste, let it rest in the decanter for another half an hour. 

Once the wine has been decanted enough for you to notice its aromas and flavours, you should serve it and not keep it any longer. You can keep the remaining wine in the decanter with a stopper for another couple of days, but not much more.

There are different types of decanters depending on their use and design, but generically we talk about maximum and minimum oxygenation decanters.

–Maximum oxygenation decanters. The most common, with a wide base for the wine to better aerate, and a wide neck This way it can be maintained better, the wine oxygenates more and any possible sediment remains on the sides when pouring. These are ideal for reserve and gran reserve wines. Another type of maximum oxygenation decanter is the duck decanter.

–Minimum oxygenation decanters. These have a narrower mouth and longer, less inclined neck. They are more commonly used for young wines. Designs include the swan and cornetto decanters.

We can recommend different decanters according to the type of wine. For example, for red wines with more body, like our Tempranillo 875 m or a cabernet sauvignon, we recommend a decanter with a wide base. This way, the more surface area of the wine that is exposed to oxygen, the quicker it will decant. If we talk about a medium-body wine like a merlot, it’s better to user a medium decanter, and for pinot noir or lighter wines, we suggest a smaller one.

There are also different types of glass used to make wine decanters. Crystal is more resistant and is used to create styled decanters, while those made from glass are thicker and simpler in shape. Although both options are valid, if you are going to use a washing machine, it is better to go for glass.

To clean your decanter we advise using a neutral, unscented soap, as this may affect the wine. Never use vinegar to clean it, as its strong smell may ruin your wine in the future. Ideally, you should use a long brush or specific wiper to reach all parts of the decanter, especially if it is styled. Remember to dry your decanter well before using it!

Our personal recommendation is to choose a classic wine decanter, because they are much easier to use and to clean, and are generally more durable. For example, this Decántalo is very stylish and practical at the same time.

Most restaurants and bars don’t have a professional sommelier, so don’t worry because what you should do in this situation is simpler than it looks. What they mainly expect from you is to check that the wine’s in good condition. It doesn’t happen often, but the wine may have pricked if it’s been stored incorrectly or if it has undergone sudden temperature changes.

Another defect that can occur is corked wine. This problem occurs because of a molecule known as TCA (trichloroanisole) found in wood and cork. When TCA comes into contact with wine, it can spoil it, causing a strong odour of moisture or mould and affecting its flavour. Sometimes it’s difficult to detect the smell, but if the wine is tainted by this molecule its flavours will have been altered and it probably won’t taste very pleasant. So, if you smell the wine and get a whiff of wet cardboard or damp, like a basement, we recommend that you ask the waiter to bring you another bottle of the same wine to taste.

On the other hand, the wine may be oxidised. This means it’s been exposed to too much oxygen. How do you tell if your wine is oxidised? Well, it’s usually easier to detect than corked wine. For example, oxidised white wines tend to turn yellower and reds browner. In addition, the taste tends to become more bitter and rough.

To detect all these possible unpleasant aromas and flavours, all you have to do is check the colour with the glass on the tablecloth. Next, swirl the glass a couple of times on the table to aerate it and release its aromas. The next step is to inhale it deeply and take a small sip, swilling the wine around your mouth. If you perceive any of the smells and tastes mentioned above, don’t be afraid to order another glass of wine or another bottle. Also, let the waiter or sommelier know what’s wrong with it. The same if it has sediment or there are bits of cork floating in your wine.

If you’re interested in learning more about how to taste a wine and identify all its aromas and flavours, we have some very interesting classes for you. Do you know our WineClass series on YouTube? Check out our first video below, they’re very short and easy to take in. We’ll also leave you another related article with some easy tips for ordering wine in a restaurant or bar and always getting it right.

To put it simply, tannins are compounds that occur naturally in the skin, seeds and stalks of grapes. You may have also heard of polyphenols in wine. Well, tannins are scientifically known as hydrosoluble polyphenols, compounds that are also present in other foods such as coffee or chocolate.

In red wine, when the skin and seeds come into contact with the must, they acquire these substances that produce the astringency and dryness that you note in some wines. In fact, in the descriptions of certain wines you may find that it is described as tannic if it is particularly rich in tannins.

On the other hand, aged wines also acquire tannins through contact with wooden barrels.

Tannins act as natural antioxidants that help protect the wine and also provide colour, structure and a dry and slightly bitter taste. In addition, as you will know, polyphenols are valued in the areas of health and nutrition for their anti-inflammatory, astringent and antiseptic properties.

There are studies that show that black grapes are rich in phenolic acids, flavonoids and resveratrol. The latter is one of the most important substances because it helps reduce blood pressure and to look after our cardiovascular system. Other research also shows that resveratrol is important in the fight against cellular ageing, so it should be considered as an asset in degenerative diseases such as Alzheimer’s. That said, wine is an alcoholic drink and we should always enjoy it in moderation.

As we have already said, tannins in red wine are acquired from the pips, husks and skins of the grapes used in the alcoholic fermentation of the must. By contrast, these parts of the grape are removed in the pressing of the must when making white wine. Thus, white wines contain fewer tannins, with those aged in barrels containing more.

On the other hand, we must consider that some grape varieties have more tannins than others. The tempranillo variety (like our 875 m Tempranillo),  

Merlot, Cabernet Sauvignon or Mencía have a high presence of tannins. By contrast, the Garnacha or Pinot Noir have much fewer. In addition, we are fortunate that Spanish wines are richer in tannins as the sunny climate helps them proliferate, and because the wine-making processes are quite traditional and maintain the natural properties of the grape.

There are several reasons why the cork breaks when you open a bottle of wine. Also, keep in mind that if the cork breaks, it doesn’t always mean the wine is bad.

The cork needs to stay hydrated and in contact with the wine, so the way you store it at home is important, especially if it’s a quality bottle. The right thing to do is to keep it in a horizontal position, so that the liquid touches the cork. Also, if you think about classic wineries, they’re usually dark and humid cellars. When stored in these conditions, the cork doesn’t dry out and the wine’s nuances, aromas and flavours stay intact.

Storing your bottles vertically can cause the cork to dry out and alter its structure, making the wine oxidise earlier. This will also make it more likely to end up spoiling. Keep in mind that not all corks are created equally. While that may seem like a lie, the quality, density and size of the cork also affect the wine it preserves.

Another reason that can affect the condition of the cork is mould, if the bottle has been kept somewhere that’s too damp. However, unless there are pores in the cork, this is unlikely to affect the wine. There are also certain moths and insects that live in cellars and can eat the cork.

On the other hand, the reason your cork breaks may be simply because you’ve not used the bottle opener properly. If you don’t screw it in far enough and if it’s not right in the middle, you run the risk of breaking it because of the way the pressure is applied. As such, you should also consider the shape of this utensil, since not all of them will do. It must be sharp and pointy enough to remove the cork cleanly.

If the cork breaks, our first tip is to try to remove the remaining cork from different angles. As a last resort, push the cork in and strain and decant the wine before serving. If the wine is very old, you can even filter it directly into the glass to avoid losing more aromas by passing it from one container to another. What is certain is that you should remove the fragmented cork from the wine as soon as possible because it can degrade it.

Another expert trick is to have a two-pronged opener, also known as a butler’s thief corkscrew, on hand if you think the cork may break.

Sometimes the bottle opener is too bulky to fit into a bottle with the broken cork. In this case you can use a corkscrew, screwing it all the way down and pulling the remaining part in one go.

Although historical evidence shows that wine has existed since the Neolithic period, but the information we have on wine-making process only dates back to the 8th century BC. At this point, people were already talking about how to care for the grape wines and harvesting and crushing grapes. Over time, the wine-making process became increasingly complex and sophisticated and, even though the process follows some essential steps, each winery has its own personal flair that gives their wines different characteristics.

In Spain, the grape harvest usually takes place between September and October, but it takes place increasingly earlier in the year now due to climate change and drought. We start harvesting our white grapes at the end of August and then start with the red varieties in the first week of September.

Preparation for the grape harvest starts with sampling, in other words, the oenologists take some of the grapes to see if they are ripe enough, and if they have enough sugar and flavour to be harvested. They also check that the pips are well toasted and that the colour of the grape must is right. For harvesting, the grapes need to be dry. It’s also best not to harvest during the hottest hours of the day so that they don’t ferment.

Once the grape harvest starts, the teams of pickers manually cut the bunches of the vines with special scissors. Then, they fill up their baskets and tip them into a tractor to transport the harvest to the winery. The grapes must get to where they will be processed shortly after harvest, otherwise they will ferment and rot.

Here at El Coto de Rioja, the harvest can take a few weeks because we own over 800 hectares of vineyards. If you want to know more about how the vine is prepared throughout the year, we have a series on YouTube where we discuss it in detail.

When the grapes reach the winery, the first step in the wine-making process is destemming, which involves removing the leftover leaves and stems from the grapes. By doing this, we get rid of the acidity and grassy notes from the stem. Then, we move on to the crushing to the grape pulp out. The extraction is done by a machine in a way that doesn’t damage the skins or pips.

Afterwards, the grape must with the skins and pips are pressed to get the remaining juice out and get the yeast that will cause the alcoholic fermentation during the next stage.

Alcoholic fermentation takes place when the sugar in the grape must is turned into alcohol. For this to happen, the grape must is put into stainless steel tanks and the liquid is left to rest for three weeks at a controlled temperature. Depending on the type of wine we’re making, this process may differ slightly. For example, in white wines, the fermentation takes places after extracting the skins and pips, while with red wines they are left in to give them their characteristic colour.

Fermentation allows us to turn grape must into wine. But the process doesn’t end there! Now, the wines that will be Crianza, Reserva or Gran reserva wines start their barrel-ageing stage. Each of them needs to be aged for different amounts of time. For example, young wines do not need to be barrel aged, Crianza wines need a maximum of three years, Reserva wines between twenty-four and thirty-six months, and Gran reserva wines need over forty-eight months. During barrel ageing, the wine takes on new aromas and flavours.

Lastly, the best wines are finished off by ageing them in the bottle. During the months they spend on the bottle rack with controlled temperatures and light levels, all of the flavours and aromas of the wood are mingled and rounded off, making the wine harmonic and easy on the palate.

Here at El Coto de Rioja, we always strive for excellence at every step in the wine-making process. To do this, we have become the winery that owns the most vineyards (all of them in the sub-regions of the Rioja Qualified Designation of Origin). Not only that, but we are also committed to innovation and cutting-edge technology. This way, we can ensure that we get an exceptional product every year,

What’s more, we don’t just have one winery, we have twelve, each of which specialises in one part of the process. Do you want to find out more about our spaces? You can see them here.

Did you know that El Coto de Rioja was a trailblazer in planting new white grape varieties approved by the Regulatory Board in 2006 (Verdejo, Chardonnay and Sauvignon Blanc)? You might be more familiar with our red wines, but we also have the widest range of white wines in Spain.

Simply put, we can say that alcoholic fermentation is the part of the winemaking process that turns the natural sugars in the grapes into ethyl alcohol. Our fermentation process always starts with destemming the grapes (red and white) to get rid of any leaves and stems.

Then they are pressed, for white grapes, and immediately filtered to separate the must from the skins and seeds so they won’t affect the colour of the finished wine. After that, alcoholic fermentation takes place when the sugar in the must is transformed into alcohol in stainless-steel tanks at a controlled temperature (14 °C-16 °C).

For red wines, the process is similar but the grape skins are left in the must while it ferments in the stainless-steel tanks to extract all the colour compounds, which give these wines their characteristic hue.

The big mystery is rosé wine, which is somewhere between a red and a white. Meaning we use 100% red grapes but, during fermentation, the skins are only left in the must long enough to give it that pink tone.

This process of turning sugar into ethyl alcohol is done by yeast, either the yeast naturally present on the grapes or selected yeast, which is grown in a lab. Yeast turns the natural sugars from the grapes into ethanol and carbon dioxide. In this case, fermentation doesn’t only create alcohol, it also contributes new aromas and flavours to the wine.

Selected yeast is a component added by oenologists during wine fermentation and there are many types. For example, the natural yeast on the grape skins and yeasts grown in a lab.

Sugar is another essential component for wine fermentation. The more sugar, the more alcohol the yeast will produce. However, too much sugar is also bad because it is harder for the yeast to turn it into ethanol and can halt the fermentation, affecting the aromas and flavours of the wine.

Fermentation temperature is another factor that has to be carefully monitored. Depending on this temperature, you get different nuances. Normally, red wine is fermented at a higher temperature than white wine.

Most wines, whether white, rosé or red, are fermented in large stainless-steel tanks, which offer the best hygiene and temperature conditions. However, there are more and more whites and reds that have been fermented in oak barrels. These barrels make the wine buttery and impart the aromas and flavours of the wood.

Many wines undergo more than one fermentation. While the primary fermentation creates alcohol and other compounds that improve the taste, some wines also need a secondary fermentation.

Alcoholic fermentation

As we said earlier, in alcoholic fermentation, yeast on the grapes turns sugars into alcohol naturally. The yeast that carries out the fermentation process is a micro-organism that break down any organic material.

(h3)Malolactic fermentation

Malolactic fermentation is the process in which malic acid, naturally present in grape must, is converted to lactic acid. In red wines, this normally takes place after alcoholic fermentation. This malic acid is what gives some wines their acidity and freshness, like white wines for example.

Bottle fermentation

Sparkling wines have another fermentation process after they are bottled. The oenologists add a combination of sugar and yeast to the wine, which generates carbon dioxide and the characteristic bubbles found in this type of wine.

Carbonic maceration

Also known as whole-bunch fermentation, in this process the grapes are fermented whole. This process is typically used in La Rioja to make young wines.

Destemmed fermentation

In this case, the stems are removed before fermentation. This process tends to be used to avoid any defects in the wine, like grassy notes.

@spanishwinelover

The person behind this account is journalist Amaya Cervera, who specialises in wine and works with wine guides and publications. In 2014, she started the Spanish Wine Lover digital magazine, which features renowned national and international experts from the sector. This makes it an important media outlet for wineries and people like you who are reading this post because they want to know more about the topic.

 @Josseppituroca

Josep Roca i Fontané is a pre-eminent figure in this sector in Spain. He is the sommelier at El Celler de Can Roca. In 2017, this influencer was granted the Enosofía prize from the Wine Museums Association of Spain (AMVE) for his work to “safeguard, preserve and spread wine culture in all its expressions.” He has more than 62,000 followers on IG. Without a doubt, you should follow this profile for his knowledge of national and international wines.

@winefolly

Wine Folly is one of the most well-known international accounts with the most followers on social media, and in the wine world. US native Madeline Pucket, a wine expert, is the face behind this profile. With over 400,000 followers, she tends to post information, infographics, videos with tips and recommendations, and articles about wine culture.

@somm_vivant

Amanda McCrossin is a sommelier from California with thousands of followers on IG, YouTube and TikTok. She loves videos with loads of basic, simple tips on how to decant wine or the different ways to open a bottle without a corkscrew, for example. It’s a fun account with a lot of information on the sector internationally.

@james.suckling

James Suckling is a US journalist who was editor of the magazine Wine Spectator for 20 years, in addition to being featured in several documentaries on the sector. He is one of the most world-renowned experts on the topic and his recommendations are followed all over the globe. You can follow him on IG and his digital magazine JamesSuckIing.com.

@winesandthecity

This profile is run by Spanish sommelier and communicator Meritxell Falgueras. A regular collaborator with specialised media outlets, she has published four books on wine and her social media is full of tasting notes and simple wine tips. Her motto is #ConVinoConTodo (#WineWithEverithing), which is also the name of one of her books.

@sumillercampo

Javier Campo is a famous sommelier who also does important dissemination work in the sector. He works with several media outlets and is also a food advisor and trainer. A member of the Spanish Association of Wine Journalists and Writers, he has over 36,000 followers on IG, plus an eponymous blog.

@ferrancentelleswine

Ferrán Centelles is a Catalan sommelier who trained with Ferran Adriá at El Bulli, where he worked for many years. He is the Spanish representative of prestigious wine critic Jancis Robinson. Another wine expert you should follow to learn all the latest news in the sector.

The wine-making process for semi-sweet wine is very similar to any other white wine. However, the main difference is in the fermentation process. When it comes to traditional white wine, fermentation continues until all of the sugars are used up, and when it comes to a semi-sweet white wine, fermentation is stopped in order to leave a certain quantity of sugar. We can use any variety of white grapes to make this kind of wine. 

For example, our El Coto Semidulce, is made using Chardonnay grapes. These grapes are cold-pressed and protected from oxygen in the air using dry ice; and the must is fermented separately at a controlled temperature that never exceeds 16 °C.  

Once we reach a balance between aromas and sugars, alcoholic fermentation is halted. That’s how we get that special sweetness and freshness when tasting this wine. It’s worth mentioning that this sweetness never comes from added sugars.  

When it comes to pairing food with any kind of wine, remember that you want to boost the flavour of both of them, not to mask one of them. 

When it comes to semi-sweet wines, the amount of residual sugar that they contain will noticeably affect the choice of dish for pairing with them. We recommend pairing this type of wine with nuts, olives or any kind of pickled product, because a smooth wine like this creates a pleasant contrast with the sour and salty flavours of these kinds of snacks. El Coto Semidulce pairs perfectly with starters and aperitifs, as well as cheese boards, fruit and desserts.  

A delicately sweet white wine also goes really well with light cheeses such as Burgos cheese, ricotta, mozzarella and feta. When it comes to desserts, ones that are cheese-, egg- or fruit-based, as well as flans and fruity ice-creams pair perfectly with this type of wine.  

Did you know that there’s now a trend for pairing sushi with sparkling wines and semi-sweet wines? They help to cleanse the palate of the lingering fishy taste so that you can enjoy the next bite even more. We particularly recommend them for pairing this delicacy with white Chardonnay wines. 

Young white wines go perfectly with lighter dishes. The most notable feature of these wines is the wine-making process, since they aren’t barrel aged. Young wines are made in the same year that the grapes are picked and are sometimes known as ‘yield wines’.  

Depending on the variety of grape used to make them and the wine-making process used, these wines might be more acidic or sweeter. As such, the perfect serving temperature should be between 6 °C and 10 °C. What’s more, young wines with floral or fruity flavours should also be served cold.  

El Coto Blanco is a fresh white wine with aromas of white fruits with a fresh citrus kick. The serving temperature for this type of wine is between 7 °C and 8 °C. You can pair it with seafood and paellas.  

Crianza white wine has been aged for 18 months, 6 of which must have been in the barrel. We could say that the serving temperature for this type of wine should also go up in line with the amount of time spent in the barrel. The ideal serving temperature would be between 10 °C and 12 °C. 

The temperature has a direct influence on how we perceive the aromas of the wine. So, in this case, the best thing to do it to serve it in a way that helps to enjoy them. However, you need to bear in mind that if the wine is too warm, it could boost the alcohol content and increase the sting of the wine.  

Specifically, our 875 m Chardonnay is a wine that should be served at this temperature (between 10 °C and 12 °C). It is made using Chardonnay grapes and goes perfectly with fish and rice stews, and with seafood in general. Barrel fermentation makes this wine particularly silky and gives it complex aromas.  

To enjoy a white wine in the hotter months, make sure you don’t leave it in direct sunlight, even if it is in an ice bucket. Sunlight can damage the wine and change its flavour. It’s also not a great idea to put ice in your wine.  

When you buy a white wine or rosé, the best idea is to store it in the fridge. If you have bought a bottle of wine on the same day that you want to drink it, leave it in the fridge for at least two hours, or in the freezer for half an hour. Another way to chill a wine quickly is to put it in an ice bucket.  

 When it comes to sparkling wines, the best idea is to serve them very cold. To get the right temperature, you can leave it in the freezer for an hour. If you’re short on time, you can put the bottle in an ice bucket for half an hour. Once you open the wine, you need to keep it cool.