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The hottest months of the year are nearly upon us, and white wine is the order of the day to go with our apéritifs, lunches and dinners. They’re ideal wines and really tantalising for a good sip over the coming months. For a white wine to be called a Verdejo, it needs to be made only using these grapes or with at least 85% of them.  

What stands out about these wines is their smoothness, fruitiness and freshness. The colour of Verdejo white wine is generally straw yellow with green shimmers, both clean and bright. In the mouth, we get nuances of fresh herbs and a slight bitter flair, which makes them even more tantalising and really easy on the palate.  

The white Verdejo grape variety is the result of crossing white castellana grapes and traminer grapes, which come from Italy. The most notable of their main characteristics are the following:  

Compared with other varieties, they have smaller bunches, and they take on a greenish yellow tone when they ripen. Their translucent skin allows us to see the pips inside them when lit from behind.   

They are one of the most important crops in Spain. These grapes can grow in dry climates, even in soil that is not necessary very fertile. Even though this variety is native to the Rueda Designation of Origin, it still grows in areas that fall within DOCa Rioja.   

Currently, while used to create young wines, the Verdejo grape is also used to create crianza wines, since the structure of the grape allows for barrel fermentation and barrel ageing.

For a little summer tipple, either with your family or friends, we recommend having a bottle of El Coto Verdejo on hand. It is thought to be the first monovarietal white Verdejo wine to be produced in the Rioja Designation of Origin; in other words, it’s the first one to be made exclusively using Verdejo grapes.  

Just after harvesting, the stalks are removed and the grapes are cold macerated and gently pressed in the winery, ensuring that they don’t come into contact with oxygen in the pre-fermentation process. Once the full fermentation process gets started, it takes place at 16 degrees centigrade to extract all of the grapes’ aromatic potential.  

The vineyard is located in Finca Carbonera, one of the highest vineyards in the DOCa Rioja. If you love seafood, El Coto Verdejo is the perfect pairing for your feasts from the sea. It’s best to serve it at a temperature between 7 and 8 degrees centigrade.  

Before it reaches your mouth, wine has to go through a long process. It’s true that we’ve discussed this in other articles, such as when we spoke about the different stages of the grapevine, which is an important process because it’s where it all starts. However, just focussing on this information isn’t enough to understand what the different types of wine are and their characteristics. 

Below, we’re going to take a look into the different classifications of wines according to three different analytical parameters: colour, sugar content and vintage. 

• Red Wine 

This is the most popular wine among consumers around the world. Its colour comes from the use of red grapes during the wine-making process in which contact with the grape skin and pips plays a fundamental role in giving its characteristic dark tone.    

For example, our Coto Real Reserva is made using red grapes of the Tempranillo variety, a very common grape in Spain which has become one the top grape for making red wine in the country.   

• White Wine  

The ingredient that sets these wines apart is the grape must (the grape juice that may contain skins and seeds), regardless of whether they’re white or red. If the latter are used, there is one condition: they can have a coloured pulp and they can’t be macerated with their pomace (the grape skin). The must without grape skin is what gives the wine its clear yellow tone. 

• Rosé Wine 

It’s not easy to create this pink colour. The process can take hours and it’s done using the must of certain carefully selected grapes. This must is left to macerate for a period of time. The colour of the wine can vary between purple or pale pink.  

• Dry and Semi-Dry Wine  

Dry wines contain under 4 grams of sugar per litre, and semi-dry wines must contain under 18 grams. These wines are given this name due to the naturally occurring sugars in the grapes being turned into alcohol in the fermentation process. However, we use varieties of grapes with low levels of sweetness to make these wines.   

• Semi-Sweet and Sweet Wine  

Semi-Sweet wines contain up to 45 grams of sugar per litre, and sweet wines can have over 50 grams. Wines of this type have a very specific aroma. Even though these wines have a higher sugar content, they don’t necessarily have a specifically sweet taste, but rather we perceive them as less bitter and sour than dry wines.  

They are made using a must with a high sugar content. For example, El Coto Semidulce is a white wine made using chardonnay grapes with aromas of pineapple and citrus fruit. It works really well with starters and apéritifs and also goes amazingly with cheese and fruit.  

If we want to classify a wine, one of the main aspects we need to consider is its age. We work out this aspect using the vintage, which means the year in which the grape was harvested and the time ageing in the barrel or bottle. These times will vary depending on the designation of origin that the winery belongs to. 

• Young 

These wines stay true to the essence of the grapes used to make them and are also known as yield wines. One feature that makes these wines stand out from the rest is that they are not barrel aged, and they are bottled as soon as the fermentation process is complete. 

• Crianza 

These wines have been aged for at least 24 months, 6 of which must have been in a wooden barrel.  

When it comes to DOCa Rioja red wines, they must be aged for at least three years, with at least one year in the barrel. For white wines, the DOCa stipulated that the wines must be aged in the barrel for at least six months.   

• Reserva 

Reserve wines need to be aged for a maximum of 3 years. During this time, they need to be stored in an oak barrel for at least 12 months and in the bottle for at least 6 months.  

For DOCa Rioja, reserve wines must be aged for at least three years, one of which must be in an oak barrel, followed by bottle ageing of at least six months. For white wines, the DOCa states that the ageing period must be two years, six months of which must be in the barrel. Wines of this type stand out because of their appearance because they lose all of the colour that a young wine has. 

• Gran Reserva 

These wines are aged for at least five years. During this period, they must spend at least two years in an oak barrel and 2 years in the bottle. For white wines, the ageing time is four years, of which six months must be in the bottle. You can tell Gran Reserva red wine from its orange tones or, for white wines, they dark golden tones.  

Lastly, there’s one other category that we can use for wine, which is the wine-making process, since this gives the wines different nuances, aromas and flavours. 

Leaving the stalks in:

• Carbonic maceration.  This is a very traditional process that has been used in the Rioja for many years. What makes it different is that the entire bunches of grapes are put in the vat, which generates a greater amount of carbon due to the stalk of the bunch. This wine-making method leads to very distinctive wines. 

No stalks:  in other words, with just the grapes 

• Late harvest. The grapes are harvested later than usual to get sweeter wines. This means that the grapes start to dry out and have more concentrated sugar.   
• Selective harvest. As the name would suggest, this involves meticulously selecting the grapes to make top-quality wines.  
• Sparkling wines. These wines contain naturally occurring carbon dioxide because they are fermented for much longer than normal wines.  

The Crianza ageing process works in two ways: in an oak barrel and in the bottle. When it comes to red wines, in order for them to be in this category, the DOCa stipulated that the wines should be aged for three years, and at least one of these years must have been barrel ageing.   

It’s a different matter for white wines and rosés because, unlike with red wines, there is a shorter ageing time. For these wines to be classified as a Crianza, they need to spend 18 months ageing at the winery, six of which must be in wooden barrels. These wines can be sold after the second year.  

When it comes to El Coto de Rioja’s Crianza wines, we add our own special touch by leaving them to age for 6 months in the bottle to make smoother and well-rounded wines. Of course, this is not a Designation requirement, and not all wineries do it; but we’ve shown that this creates wines that are far easier to drink and are loved by a wide range of wine drinkers. 

The Coto Crianza is a prime example of this. It’s a versatile wine made with Tempranillo grapes. On the palate, it’s silky and lingering, blending vanilla flavours with the iconic aromas of scorched oak. It’s perfect for pairing with fish, cheese and Iberian pork products.  

If you thought that the maturing and ageing times were pretty long, they’re nothing compared to the process that a Reserva wine has to go through. 

For a wine to be classified as a Reserva, it needs to be aged for at least three years between bottle and barrel, and at least one of these years must be in the barrel, followed by at least 6 months in the bottle. For white wines, the ageing is two years, with at least six months in the barrel. 

For example, our Coto de Imaz Reserva Blanco is aged for 12 months in French oak barrel, one of the most popular types of barrels up until now. It respects the fruity and floral aromas of the Chardonnay grapes, which makes the wine a perfect match for red meat dishes.  

This process takes place in order to achieve or improve certain qualities in the wine. The barrel has one crucial role: to provide new flavours and different aromas. Once the fermentation process is complete, the wine is stored in barrels where it will undergo changes to its chemistry and structure which, as we mentioned, give the wine specific characteristics, aromas and flavours. Here in DOCa. Rioja, we almost always use 225-litre barrels. 

But these aren’t just any old barrels. These containers need to be made out of oak, because it’s the only variety of wood that respects all the nuances of the wines. The newer the barrel, the more it can bring to the wine. That’s why, here at El Coto de Rioja, we always retire our barrels after no longer than 6 years.   

This is a common question among wine lovers, and we want to give you the most objective answer possible. In general, Reserva wines are considered to be of higher quality than Crianzas, specifically because they are aged for longer and due to the characteristics of the grapes used to make them. However, there is no universal rule that states that a Crianza is better than a Reserva, because it doesn’t just depend on the wine itself, but also on other factors. That said, the most important thing is the personal tastes of each person. 

Even though a Crianza has been aged for a shorter time, it doesn’t mean it’s worse quality. In general, Crianza wines give use more freshness than Reservas and, to generalise quite a bit, they have a wider range of flavours directly from the grape and the soil than from the time spent in the barrel. 

For a wine to be deemed organic, it needs to meet a series of requirements that cover the fertilised used for the soil, the sulphites it contains and the raw materials used to make the wine.  

 These are the main characteristics of an organic wine: 

• Natural fertiliser: this can be plant-based, such as pomace or ground up vine shoots, or animal-based, such as manure.  
• Clarification techniques: this technique involves adding a substance to wine that draws all of the elements to the bottom that had been left in suspension during the wine-making process. These clarifying agents must be certified as organic and comply with the legislation   
• Labelling: within the organic farming framework, they must have a certificate from the relevant institutions. 

• Sulphites: when it comes to adding sulphites to organic wine, producers must follow a strict control process. As such, there is a maximum level of sulphites allowed for organic wines, which is 100mg/litre for red wine and 150mg/litre for white wine.  

Some conventional wines are made using environmentally friendly processes. However, what sets organic wine apart from the rest is that these eco-friendly practices are implemented all along the production chain, and not just when it comes to growing the grapes, using only a limited range of permitted products.   

To tell an organic wine apart from the rest, you need to look at the certification on the label. This way, you can be sure that the product in your hand complies with regulations for organic products. 

Moreover, as we mentioned before, there is a difference between the sulphites that can be added to an organic wine and the ones for regular wine. The restriction for organic wines is set at 150 mg/l, while a regular wine could contain up to 200 mg/l. 

This wine is not just made from grapes grown according to strict organic parameters: all of the material used to create the bottles and the labels were selected according to sustainable criteria.  

El Coto Organic tasting notes 

We made out El Coto Crianza Organic 2019 at our certified installations following EU organic legislations. It is a versatile wine with an intense ruby colour. In the nose it has aromas of red fruits with a balsamic flair. In the mouth, we find a vibrant acidity with polished and agreeable tannins. An ideal wine for pairing meat and rice dishes, stews or a cheese board. 

Sulphites are a variant of sulphur oxides, primarily sulphur dioxide (SO₂), which are naturally produced during the fermentation process of the yeasts in the wine. SO₂ is used in a lot of the food products that we consume to stop them from losing their nutritional properties and conserve them over time.   

All wines contain naturally-produced sulphites. However, most of them are added during the wine-making process. We should mention that there are guidelines in the main wine-producing countries that limit the use of sulphites to low levels.  

We want to start this article by telling you that there’s no need to worry: very low levels, such as those used in the wine-making process are harmless.  

We’re going to give you a quick run-down of the most common wines on the market so that you can know how many added sulphites they contain. Even though we mentioned that all wines contain sulphites, they don’t all contain the same amount. Let’s take a look! 

• RED WINE: these wines contain a lower amount of added sulphites. Red wines contain around 150 mg/l.  
• WHITE WINES: dry whites contain a moderate dose, while semi-sweet and sweet white wines have the largest amount. These kinds of wines contain around 200 mg/l. 

In turn, wine that have low acidity levels need a greater amount of sulphites to ensure that they are conserved correctly since their structure is less stable. Wines with high sugar levels (off-dry wines, sweet wines, fortified wines, late-harvest wines) tend to need more sulphites than other wines. The added sulphites prevent a second fermentation of the residual sugars in the bottle.  

Wines with lower level of added sulphites are the ones that have a high alcohol content. These additives are necessary for sterilisation, but they only need a very low dose.  

Adding sulphites to wine is a practice that dates back to many years ago. In the mediaeval period, many spices and honey were added to wine to mask the vinegary flavour that occurred over time. What’s more, wine-makers in Ancient Rome used to burn candle wicks made with sulphur in amphorae that contained wine.  

By burning the wick (thus creating sulphur dioxide), they stopped the wine turning into vinegar. This is what we mentioned at the beginning, sulphur dioxide (SO₂) helps to conserve the product; otherwise, the wine would turn into vinegar. SO₂ additives in the fermentation process helps to get rid of certain bacteria and yeasts, ensuring that there is a microbiological balance.  

• Preservative: sulphites protect wine against oxidation when it comes into contact with air.  
• Antiseptic and Antifungal Agent: sulphites can stop certain kinds of fungus from growing. They are used to disinfect the barrels by killing off bacteria and moulds. 
• Stabiliser and Controller: they boost the best yeast and block the other ones. 
• Solvent and Fining Agent: they accelerate the decomposition process in the fruit, boosting the release of tannins and aromas. 

Added sulphites can also stop the wine from losing its aromas, helping the product to develop better over time. So, now you know what sulphite are and the role they play in the wine-making process. But we’re not done yet! We want to tell you what happens with sulphites in organic wines. Keep reading! 

Without sulphites, it would be almost impossible to conserve wine. Organic wines do contain added sulphites. Only wines that state that they are “No sulfites added” or “sulfite-free“ on their label contain just the naturally occurring ones. These wines are known as natural wines. In this case, the legal limit is 100-120 mg/l. 

Have you heard about the launch of our new El Coto Crianza Organic 2019? This wine is made out of grapes from ecological agriculture, using eco-friendly wine-making methods and avoiding synthetic chemical products. Learn more about how we make this wine by following this link! 

An organic wine is made out of grapes from vineyards that don’t use any synthetic chemical products. What’s more, to obtain organic certification, the vineyard has to provide proof that it has been using these practices for at least three years.

El Coto Crianza Organic 2019 was created using time-old and eco-friendly practices at the vineyard. The wine-making process took place at our winery in Oyón with certified installations, in accordance with EU organic regulations.

One of the hallmarks of our winery is that all of our red wines are barrel-aged. As such, after the fermentation process, they have been aged in an American oak barrel and subsequently spend various months in the bottle until the optimum time for consumption.

This is what makes El Coto Crianza Organic a versatile wine with an intense ruby-red colour. The nose has aromas of red fruit combined with balsamic notes. In the mouth, we find a vibrant acidity with polished and agreeable tannins. This is the perfect wine for pairing with rice dishes, stews or cheese boards.

El Coto de Rioja has been implementing initiatives to reduce its environmental impact for years now, but El Coto Organic takes this one step further. All of the materials used in the packaging are specifically selected using sustainability criteria.

• The labels are made with paper made out 15% citrus pulp and 40% recycled paper.
• In making the capsule, we have replaced all petrochemical products with bio-polyethylene.
• The bottle is one of the lightest on the market, weighing in at 385 grams, which reduces the energy consumption in production and the carbon footprint in shipping.
• The cardboard used to make the boxes is PEFC and FSC certified, which means that the raw forest materials are certified and come from sustainable forest management.
• What’s more, all of the inks used are water-based, without dangerous substances or additives that are harmful to the environment.

Very sweet grapes are more likely to ferment into wines with a higher concentration of alcohol. As such, these wines will have a greater amount of calories. When these drinks ferment, they also take on a high level of carbohydrates (fructose and glucose). A 750 ml bottle of wine contains around 560 kilocalories.

During the fermentation process, the yeast eats up the carbohydrates (sugars) and releases alcohol and CO₂ (carbon dioxide). The residual sugar content, or rather the sugar that has not been fermented, is what mainly gives the wine its carbohydrates.

According to the World Health Organisation (WHO), an adult should consume between 2,220 and 2,500 kilocalories per day. So, if you have a glass of wine, you’re taking in between 75 and 125 kilocalories. However, this is very little; it would depend on how many you drink per day, and the total number of calories you consume from other food and drink each day.

Although the amount of sugar also plays a role in the number of calories, a dessert wine with a low proof will normally have fewer calories than a high-proof wine. Alcohol has almost twice as many carbohydrates than sugar. As such, the proof affects the calories much more than sugar.

However, the calorie count is also very tightly linked with the type of wine. To help you work it out, we’ve included approximate ranges of the calorie content of a 150 ml glass depending on the type of wine you’re drinking:

• Sparkling wine: 120-160 calories
• White wine: 110-170 calories
• Rosé: 110-170 calories
• Red wine: 120-180 calories
• Dessert wine: 190-290 calories

Everything in moderation. So, if you’re used to drinking one glass of wine a day, it won’t really have an effect on your overall calorie intake. That will depend more on what your diet is like and whether you’re going over the recommended amount of calories for your weight, height, stature and level of physical activity. If you’re unsure about this, you can speak to a doctor or nutritionist, since calorie counting isn’t the most important thing, your health is.

If you’ve ever wondered how many calories there are in wine, you’ve probably also wondered if it can make you put on weight. The fact of the matter is, if you drink in moderation like we said before, it shouldn’t be an issue. If you’re worried about your weight, go for ones with a lower proof.

What’s more, if you mix wine with soft drinks to make a wine cooler or a sangria, it’s quite a different matter. Soft drinks put more calories into it because of their huge sugar content. What’s more, people generally add sugar and sometimes other liqueurs to sangria. A glass of a wine cooler contains around 120 kilocalories, but if you make a wine spritzer using fizzy water with additives, it’s better than making a cooler with lemonade.

The tortilla campera or ‘country omelette’ gets its name from the vegetables in it, including aubergines and tomato. It’s traditional to the region of Murcia, which is where the tortilla campera is normally served. There is a range of versions, some with potatoes, some without, some with red and green peppers, and some with parsley and garlic.   

The perfect pairing for this kind of omelette is a rosé. Rosés are smooth and delicate wines, but they still have a good body. They have a huge range of aromas, a little fruitiness and floral notes. They’re great as an aperitif, and if you pair them with a slice of Spanish omelette, you’ve definitely got a perfect match!  

El Coto Selección Viñedos Rosado is made with tempranillo and grenache grapes and would be a great choice if you want to get a fresh but intense flavour. It’s easy on the mouth, and has a bouquet ripe cherries and fruits of the forest. Once you’ve opened a bottle of rosé, it will keep well in the fridge for up to four days. 

To add a little pizzazz to an onion-free Spanish omelette, you can pair it with a white wine. What we’re trying to do here is to let the intensity and delicate flavours of this wine shine through. When you’re making Spanish omelette without onion, it means that there are no ingredients that would mire the aromas of a white wine. 

This type of wine always goes well with any kind of food, and another advantage is that you can drink it chilled or at room temperature. It can either be sweet or dry, but it never leaves any bitterness on the tongue when you taste it. Our choice for pairing with an onion-free Spanish omelette would be our 875 m Chardonnay. 

This white wine respects the fruity and floral aromas of the Chardonnay grapes, bringing notes of pineapple and a delicate vanilla aroma. We’re sure that you’ll be blown away by this pairing. So, if you want to try it out, take a look at our store.  

This happens when you keep wine in contact with oxygen for too long, exposing it to the effect of acetic acid bacteria. These aerobic bacteria need oxygen in order to survive. We’ll tell you the main reason why wine can be pricked:  

1. Bad practice during wine-making. Wines that leave the winery oxidised are increasingly less common, specifically thanks to technological developments being implemented in the production process. However, there is always a possibility of it happening.  Excessive contact with oxygen during the fermentation and maceration process, air getting into the barrels or faults in the bottling and sealing process can end up in wines getting pricked. 
2. Poor handling during commercialisation. During this process, it is very important to control the oxygen levels that the product is exposed to, as well as the wine containers.  

 As such, air getting into the bottles because they move around too much during transportation, exposure to sudden changes in temperature or incorrect storage temperatures, exposing the bottle to light sources or leaving wine bottles open for days can cause a wine to turn vinegary.   

How can you tell if a wine is pricked before you taste it? There are some clues that might give away the condition of a wine before you try it. This way, you can avoid drinking a vinegary wine that could ruin your culinary experience. Take a look at what we mean below:   

• In the bottle: if you can see that some wine is missing with the cork still in it, or if the cork is defective or has too much wine in it, you might have a bottle of wine in poor conditions.   

• In the glass: when you pour out the wine, a pricked wine will look somewhat cloudy and lacklustre. What’s more, there could even be a slight sheen on the surface of the wine that you can detect as light reflects off of it. 

 If you have a red wine with some orangey tones in it, this might suggest that the wine will have a vinegary flavour that won’t be all too pleasant. If you bring it up to your nose, you might pick up on some chemically aromas like glue, nail polish remover or hairspray.  

 However, you might not notice any important changes until you actually get round to tasting it. This is the definitive test! If you notice a harsh flavour with no trace of fruity or floral aromas, and there’s a slight vinegary flavour in the mix, you’ve definitely got an oxidised wine on your hands.   

Because wine, wood and cork are organic materials, there’s always a slight chance that a culture of acetic acid bacteria could form in a bottle of wine. As such, to avoid a wine oxidising, it is crucial to control its exposure to oxygen.  

If this isn’t done correctly and air gets into the wine at some step along the way in the wine-making process, it’s fairly likely that this could lead to the flavour of the wine becoming drastically different. In the end, the experience of drinking the wine will be mired by the vinegary taste.  

All of our wines undergo a very strict quality control process to ensure that the wine-making process and the transportation of our products is just right up until they reach the points of sale. By purchasing products from our online store, you can be sure that our wine will reach you directly from our wineries, with meticulous care in the delivery process. 

If you found this article on how to tell if a wine is oxidised interesting, why not take a look at one of our WineClass episodes to help you learn how to pick out different aromas in wine?   

New gastronomic trends are inspiring people to experiment and bend the rules. The myth that pork only goes with red wine is out the door. If you get the right white wine with a good sour hit, you’ll find a perfect pairing for smoked pork dishes or ones with a lot of spices and strong flavours.

Our wine Coto de Imaz Reserva Blanco is a great option for pairing with this kind of red meat. Respecting the fruity and floral aromas of the Chardonnay variety, it has a lingering smoothness and aromatic complexity blending honey notes with a delicious vanilla aroma. You just have to try it!

What’s more, if you want to whip up some roast or BBQ pork ribs, an amazing pairing would be a rosé made with Tempranillo grapes. You’ll be blown away, especially if the recipe includes BBQ sauce. Our El Coto Selección Viñedos Rosado is a wine for pairing with pork that we recommend if you’re looking to surprise people with a flavour explosion.

The type of meat and what you do with it should influence what wine you pick. So, if you’re thinking of cooking up some roast veal or even a stew, the best match for it would be young, smooth red wines. This type of wine would also go perfectly with meat of this kind, either flame grilled, seasoned or barbecued.

Our 875 m Tinto is the pairing you need to create the perfect flavour combination. It’s an intense and refreshing wine made with Tempranillo grapes. It’s a good sour hit and delicate aromas of cherries and red fruit. These flavours also go with mocha and cocoa. Everyone will be asking for more with this pairing.

When pairing wine and meat, the drink also helps to cleanse our palates after each bit, which means that each bit we take feels like the first. That’s why it’s so important to pick the appropriate wine. The flavour we get from barbecued beef combined with its fat content makes it the perfect pairing for red wines.

Our Coto de Imaz Gran Reserva and Coto Real Reserva are our star recommendations for pairing with beef. Both of these wines are made with Tempranillo grapes. However, the first of the two stands out because it combines it with Graciano grapes and is rich in aromas of red fruit and nuts. A great wine for special occasions.