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Here at El Coto de Rioja, we’ve been giving you some basic wine-tasting lesson for some time now. Have you seen them?

With our WineClass videos, we want to help you learn and enjoy wine with all five senses. Now, in episode six, we want you to learn about the flavours in wine and how to pick them out. Hit play and make sure you’re taking notes!

As we’ve mentioned before, a wine tasting has a visual stage, a smelling stage and, lastly, we come to the tasting stage. The aim of the latter stage is to recognise the different flavours and how intense they are in each wine to see if we have balanced and harmonious wines.

In our mouths, tongues and throats, we have sensory receptors that can pick up on signals and send them to the brain to know what we are eating or drinking and what flavour it has. This way, we can pick out 5 different flavours that we detect on different parts of the mouth and tongue. Let’s take a look at where they are.

The middle of the palate is where we detect bitterness. Do you want to know if you can detect this flavour? Try it with a bit of tonic water and pay attention to where you feel this flavour on your tongue!

If you’re tasting a wine, you should know that if this flavour is very strong, it might mean that the wine is off. As a rule of thumb, it’s not an easy flavour to detect, and this will also depend on whether you have a young wine, a Crianza or a Reserva wine.

We pick up on sourness on the sides of the tongue. To pick up this flavour in your mouth, you just need to drink a glass of lemon water with the right among of citric acid to do this exercise and learn to detect it in your wine.

Sweetness is most present on the tip of the tongue. Try our white semi-sweet wine and check if you are able to pick up on this sensation on this part of your tongue.

In turn, you will pick up on saltiness on the front parts of the sides of your tongue. In a wine, this flavour could come from the minerals in the earth where the vines were grown or from vineyards near the sea. However, there aren’t many wines that have a very strong salty flavour.

The fifth and least known flavour is umami, which we could describe as a “savoury taste”, which we detect on the centre of the tongue, although it can fill the whole mouth. To see if you can tell this flavour apart from the rest, try a bit of soy sauce or a slice of pancetta.

Each of the different flavours can come from one particular aspect of the wine. For example, alcohol is what provides sweetness in a red wine, as well as the sugars that the grape has, which might be more or less present depending on the variety.

Sourness generally comes from the grape. This flavour is caused by acids such as tartaric acid or citric acid. What’s more, wine also takes on some sourness during the winemaking process, where some acids are created such as lactic acid and acetic acid.

Bitterness is caused by the polyphenols, which are mainly present in the skin and seeds of the grapes, which includes phenolic acids and tannins. Tannins soften over time, which means that wines left to age in the barrel for longer are generally smoother, more aromatic and less astringent in the mouth.

Regarding umami, which is the flavour of glutamate, is caused by the fermentation process. It’s quite difficult to pick up in this flavour in wine, but we can recommend not pairing any umami-rich dishes with young wines that are rich in tannins and could be very astringent. They go better with a reserve wine or a Crianza.

Lastly, as we mentioned before, saltiness comes from the minerals that the vine absorbs from the earth.

As our WineClass expert always say, “the best wine is the one you like most.” That’s why here at El Coto de Rioja, we have so many varieties and options for all mouths and tastes.

A little tip: flavour is subjective, but the balance of a wine can be what sets it apart. In your mouth, you’ll be able to tell if there is a balance between the sweetness, sourness, tannins and alcohol level

Red wine is one of the star players for pairing with our favourite dishes. Of course, its intense flavour goes perfectly with any culinary or sensory experience. But can you pair any red wine with any recipe? The answer is a definite no.

As you know, there are different types of red wine and, as such, each one is the best suited for a particular kind of food. Remember that what we want to do is find the perfect combination to add to the flavours and have both the food and drink stand out in perfect harmony.

As such, we’ve put together a set of useful tips for pairing red wines in terms of their vintage. That way, you can clear up any doubts and pair your dishes without any qualms.

As you know, young wines are ones that have not been aged at all. These wines are normally lighter and easier on the palate, which makes them perfect to go with a range of dishes.

Pairing with a young red is a foolproof choice for:

• Simply cooked white meat
• White fish in stews or sauces (red wine and fish is possible!)
• Nuts, olives and pickles
• Semi-soft and medium-hard cheeses (blue cheese or goat’s cheese also go well with young wines because it balances out their intense flavour)
• Pasta with tomato-based sauces
• Milk chocolate (with a low cocoa percentage)

What do we recommend? A young Tempranillo such as 875m Tinto, a fresh wine that doesn’t hold back on the intense flavour that we love in red wine. It’s great, even for people who are looking to get started in the world of red wine.

As we get towards the more aged wines, we need to be more careful with what we choose to pair them with. Basically, because we don’t want to mask the flavours of the other products.

Remember that Crianza red wines are ones that have been in the barrel for at least 12 months. To pair Crianza red wines successfully, you can do it with:

• Red meat
• Charcuterie
• Aged cheeses
• Rice dishes with meat or very strong flavours
• Oily fish
• Pasta with tomato-based sauces
• Milk chocolate (with a mid-range cocoa percentage)

In this case, El Coto Crianza is the perfect example, since it’s an amazingly versatile wine that’s easy to pair with both meat and fish. On the nose, it’s a fresh and fruity red, but in the mouth it has a pleasant lingering silky texture.

Pairing Reserva or Gran Reserva wines sort of follows the rule we mentioned before. In this case, since they are complex wine with a very defined body, the best thing is to save them for potent dishes.

Reserva and Gran Reserva wines are both barrel- and bottle-aged. This takes place over a long period of time. For Reserva reds, the minimum ageing period is 3 years. With Gran Reserva wines, it’s an ageing process of at least 5 years.

To pair a Reserva or Gran Reserva wine without any qualms, it’s best to go for:

• Game
• Red meat
• Charcuterie
• Pure chocolate
• Rice dishes with very strong flavours

As for house recommendations, we’d go for Coto Real Reserva (perfect for duck breast, pigeon or any red meat) and Coto de Imaz Gran Reserva (ideal for suckling lamb, game and red meat). Both will surprise you!

Here at El Coto de Rioja, we want you to be part of our world by teaching you everything you need to know about wine in an educational and entertaining way. That’s why we created WineClass, a set of very simple lessons about wine tasting so that you can get the most out of your wines at home or at any celebration.

In the fifth episode, we’re talking about the tertiary aromas in wine, more commonly known as the bouquet. Hit play and take notes!

The tertiary aromas in wine are the ones that the wine takes on during barrel and bottle ageing processes. As such, you’ll notice these aromas in:

• Crianza Wines: (24 months of ageing, of which at least 6 months are in an oak barrel)
• Reserva: (at least 3 years of ageing, including at least 18 months of barrel‑ageing and 2 months of bottle‑ageing)
• Gran Reserva: (5 years of ageing, of which 17 months are in an oak barrel and the rest in the bottle).

 The process of barrel ageing a wine makes its aromatic components transform due to exposure to oxygen, the material the container is made of and the lees. As such, in the tertiary aromas, we can pick up notes of nuts, wood, or even coffee, cocoa, leather or tobacco.

Storing wine in barrels gets the oxygen into the wine slowly, which is what brings about the nutty aromas, reminiscent of walnut, toasted almond or hazelnut.

Contact with the barrel also gives the wine its aromas, which can vary depending on the type of oak. In American oak barrels, we get intense notes of vanilla and coconut, among other things… In French oak barrels, we find spicier scents such as cinnamon, cloves, molasses or cocoa.

After barrel ageing, in many cases, the wine is left to rest in the bottle for a time, but under similar conditions as in the barrel. In other words, in a dark, cool and normally underground place, with no exposure to light.

This is known as the final stage of wine ageing. Thus, wine keeps on developing and acquiring new aromas due to the mix and chemical reactions that happen in the alcohol, the oxygen, water and acids in the wine. In this way, we get notes of leather or truffles to name just a few.

The lees are the sediments of dead yeasts that end up on the bottom of the barrel once fermentation is over and the wine has aged.

Ageing on lees is the process of allowing the finished wine to rest on the lees to give it a new flavour profile. When cells in the lees decompose, they release aromatic compounds that interact with the chemical makeup of the wine. In this way, the wine takes on aromas of breadcrumbs, walnuts and yeast. This type of ageing is more common in white wines and rosés.

Here at El Coto de Rioja, we want to provide you with useful and enjoyable information about everything you need to enjoy wine with all five senses. That’s why we’ve created WineClass, some simple and basic lessons about the world of wines that you can enjoy from the comfort of your own home with a glass of wine in hand.  

In episode four, we’ll be going into the next category of wine aromas.  We’ve already taken a look at the primary aromas, so now it’s time for the secondary ones. Do you want to know how to find them in your wine? Hit Play!  

There are aromas that we can’t perceive at first when we bring the glass to our nose before tasting it. This is the case with secondary aromas.  

As you’ll remember, in our special article on the aromas of wine, we already mentioned that there is a special way of detecting this aroma group. For example, we pick out primary and secondary aromas when the glass is still.

When it comes to secondary aromas, we identify them by swirling the glass and smelling it again. The oxygenation is what sets off the aromas that you don’t get with a still glass.  

And what are the secondary aromas? These smells are connected with the winemaking process, specifically with fermentation. Let’s look at the two types! 

This is the process that turns grape juice into wine. This is possible thanks to the action of the naturally occurring yeasts that are found on the grape skin.  

These yeasts are what provide the specific aromas in the wine and give it its character. In fact, winemakers often select specific varieties to play with these aromas, which we can see on bottles as “selected yeasts”. 

Fermentation is different for each wine, depending on the winemakers at each winery and the type of wine that they want to create. For example, in sweeter wines (such as demi-doux whites), fermentation is halted before it uses up all of the sugar in the grape juice. In this way, they preserve and keep the desired level of sweetness.  

Therefore, the aromas from alcoholic fermentation are those that are reminiscent of yeast, bark, bread, cakes, biscuits or pastries in general.  

At the end of alcoholic fermentation, in some cases, a second process starts in wine: malolactic fermentation. This type of fermentation is used for all red wines and some very specific white wines. 

Instead of yeasts, bacteria are what drive this process (which are also naturally occurring in the grapes).

Their role is to breakdown malic acid into lactic acid to lower the acidity of the wine making it more balanced and silkier and less astringent, among other things. 

In this case, the aromas from malolactic fermentation remind us of cheese, yoghurt, milk and butter.  

What do you think? Have you tried the trick we told you about in the video with our El Coto Crianza? Train your sense of smell with these exercises and learn all there is to know about your favourite drink.  

Don’t forget to watch all of the WineClass episodes on the official El Coto de Rioja YouTube channel. Click on the bell icon to be the first to know when we bring out a new class. In the next episode, we’ll talk about the tertiary aromas in wine. 

En El Coto de Rioja queremos mostrarte de forma didáctica y amena todo lo que debes saberHere at El Coto de Rioja, we want to provide you with useful and enjoyable information about everything you need to enjoy wine with all five senses. That’s why we’ve created WineClass, some simple and basic lessons about the world of wines that you can enjoy from the comfort of your own home with a glass of wine in hand.

In the third episode, we’ll keep going through the aromas in wine which, as we mentioned in the previous classes, can be broken down into primary, secondary and tertiary aromas. Now, we want to talk about primary aromas so that you can pick them out easily. Hit Play!  

The primary aromas of wine are the scents that our nose can pick out depending on the variety (or varieties) of grape, the vineyard and the climate. The primary aromas generally fall into four groups: fruit, herbal, floral and mineral.  

To pick them out, you need to slightly tilt your glass of wine (to increase the surface area that’s in contact with the air). The best time to do this is right after serving. This way, we can smell them as soon as we bring the glass to our nose.  

As a rule of thumb, with red wines, it’s more likely that we’ll pick out aromas of red fruit, such as strawberries, plums or cherries, and floral aromas, such as violets and lilacs. 

The more intense the wine is, (such as a Crianza), it’s more likely that it will have scents of dark or purple fruits. These could be black cherries, darker plums and blueberries. In a Gran Reserva wine, we might even get notes of dried fruits such as dried figs, prunes or dates.  

In white wines, we might find citrus aromas such as lemon, lime, orange or grapefruit. It’s also quite common to pick out notes that are reminiscent of fruits like apple, pear, peach or quince.  

What’s more, depending on the climate where the grapes were grown, we can find aromas of tropical fruit such as a guava, mango, pineapple or lychee.  

A wine that tastes too “green” could be defective. If you notice this aroma, it could be due to the winemaking process, for example, if the grapes used weren’t ripe enough. However, some varieties, such as Sauvingon Blanc, often have a natural herbal aroma.  

Both red and white wines can develop herbal or plant aromas, which can sometimes range from olive, fennel, bell peppers, asparagus or beans. Among the herbal notes, we can pick out scents of mint, bay, oregano, thyme or other plants such as eucalyptus, pine or freshly cut grass.  

Among the floral aromas, the most common ones we can find are roses, jasmine, violet or orange blossom, but these notes are very dependent on the variety of grape used. For example, in muscat grapes, we have notes of orange blossom, while Verdejo gives us white flowers, and Cabernet Sauvignon, roses and violets.  

Mineral notes in the scent and taste of the wine are due to the grape having absorbed different chemical elements from the vineyard soil.

Most experts confirm that this mineral taste or scent in mine is generally due to the availability of water on the vineyard, or lack thereof, even though many winegrowers argue that the quality and composition of the soil also plays a role.  

The most common range of aromas we can find are wet earth, granite, slate, chalk, talc, iodine, flint, quartz or pencil lead, among others. 

The answer is a resounding yes. Although it’s also true that it isn’t always easy. When pairing wine and chocolate, you have to consider the characteristics of each product so that, when you put them together, they complement each other instead of cancelling each other out. So, you don’t want to pair just any wine with whichever chocolate you have to hand.  

To know how to pair wine and chocolate, you have to understand something that makes the latter special. Cacao gives chocolate its characteristically bitter flavour we enjoy so much. And it is that bitterness that clashes with wine, because of its famous tannins. 

The more cacao it has (or the purer the chocolate) the harder it is to pair it with wine, as it increases the astringency and feeling of dryness in the mouth. The result can be too aggressive for some palates. So, it’s easier to pair with chocolate that has a bit of milk than with the darker ones.  

Whether in a bar, ice cream or cake, remember these 3 rules when choosing the perfect wine to pair with chocolate or vice versa. 

1. The chocolate should always be as sweet or a bit sweeter than the wine you’re going to be drinking.  
2. The more intense the chocolate, the fuller bodied the wine should be. 
3. It’s best to choose wines with mid-to-low acidity to compensate for the acidity in the cacao. Tip: avoid sparkling wines like champagne, for example. 

And, after that bit of theory, let’s look at some practical cases for each type of chocolate. Which will you opt for? 

Here we apply rule number 2. To pair wine and dark, pure chocolate, it’s best to go for a full-bodied wine, like a red, to strike the right balance between the flavours.   

Will any red wine do? Truth is, the best options are those with Tempranillo, Merlot or Cabernet Sauvignon. If you want our personal recommendation, a glass of El Coto Real Reserva red never disappoints. It’s silky, slow on the palate, with mocha and coffee notes that are an amazing pairing for chocolate. 

As it has less cacao, with milk chocolate we can go for lighter, softer wines. So, young or Crianza wines (depending on how much milk the chocolate has) and fruity wines, in general, are a great option.  

Remember, if the wine is too strong, it will mask the flavour and nuances of the chocolate instead of enhancing them. From our stocks, we’d recommend 875m red or El Coto Crianza Garnacha. The latter has lovely aromas of cherries and red fruit, plus notes of mocha and cacao. 

White chocolate is special because, unlike the other types, it is much sweeter and creamier. And this is exactly what we want to highlight with the wine pairing. So, in these cases, it’s best to pair with white wines.  

And, as we had preferences among red grapes, we also have some among white varieties. So, the best option for pairing wine and white chocolate is unquestionably Chardonnay.  

Our favourite Rioja wines in this group are the 875 m Chardonnay or El Coto de Imaz Reserva Blanco. Their butteriness and vanilla aromas will make you love white chocolate even more. 

Although there aren’t really any wines for beginners, we can voice a few unwritten rules for those without any experience with this alcoholic beverage to make your initiation very gradual and pleasant.  

It’s very common that people unaccustomed to drinking wine don’t know the characteristics of each type and, therefore, don’t know where to start. So, it’s best to get advice from expert sources, like this blog, and to do a bit of research on the specifics of each wine or grape variety. This will give you a general idea of the range of possibilities out there.  

In general, it’s best to start drinking lighter, fresher, softer wines. Astringency or complexity in a wine can be too much for first-timers. So, it’s best to go for “easy drinkers”, like whites and rosés.  

Ones with sweet, fruity notes (like the El Coto Blanco or El Coto Semidulce), with Chardonnay or Sauvignon Blanc, tend to be a sure thing. 

When choosing a good wine, price isn’t the only factor to consider. There are other ways to judge wine quality beyond just the price tag. Our tip is to always opt for ones with quality seals, like the DOs. 

Starting to drink red wine isn’t always so easy, especially if you’re not used to their characteristic bitterness and astringency. However, there is also a range of reds and you can choose one that isn’t as ‘aggressive’ so you can discover all its potential gradually. This is what you need to know to get into reds: 

The age of the wine (whether red or white) has a direct impact on its flavour. And, since the goal is to go from less to more complex or intense, the most feasible is to start with young or Crianza wines. Why? Simply because they are lighter wines, fresher and less full-bodied, so they’re easier to drink if you’re inexperienced. Careful! Don’t confuse age with quality. These two things aren’t mutually exclusive.  

Like we mentioned some white varieties, there are grapes that are better when starting to drink red wine. For example, of all the red varieties, we recommend Tempranillo grapes. This variety is used to make light, low-acidity, hugely aromatic wines like the El Coto Crianza. So you will also find them fascinating on the nose. Whenever you can, go for the fruitier choices. 

Just drinking a whole glass of red wine can often be a bit much. So, one of the best options for making the experience more pleasant, and even enhancing it, is to pair the wine with food. Because, with the right dish, drinking wine is simpler and more enjoyable.  

Since you’ll be starting off with a fruity red, you can pair it with some snacks like mild cheese. If you want to have it with a meal, try pasta or white meat. 

Don’t trust everything you hear. All wines aren’t served at the same temperature and not all reds should be had at room temperature. Forget those urban legends! To know the right temperature for a red, white or rosé wine, pay attention to its ageing.  

This step is important to ensure you don’t miss out on the nuances of the wine. And we mean both the aromas and the taste of the wine itself. Want to know the right temperature for each wine? Keep our post on this topic to hand. Click here to read it now.  

In the world of wine, decanting means to move wine from one container into another, typically in order to separate out the natural sediment that settles on the bottom of the barrel.  

During the fermentation process, wine separates out and the lees fall away to the bottom. Decanting is done for two reasons: to oxygenate the wine and to clean it and balance it after getting rid of these sediments.  

It is important to decant a wine with the utmost precision, since we need to adjust the amount of oxygen need to oxygenate but not oxidise the product. To do this, we use wine pumps, deposits that control the oxygenation and reduce the loss of aromas in the wine in the process.  

Wine decanting normally takes place in spring. When the wine goes to the deposits, the barrels in which it is stored are cleaned with steam and pressurised hot water. In this way, we clear out the pores in the wood so that the micro-oxygenation process can take place properly in the wine. Once this is done, the wine (without the sediments) goes back into each barrel.  

Are all kinds of wines decanted? We decant both red wines and white wines. However, depending on the type of wine (such as longer or shorter ageing processes), decanting will have different features. 

Have you ever heard someone refer to a wine as “varietal”? Even though this expression is quite technical and more commonly used among wine experts and sommeliers, its meaning is no mystery. That’s why our Wine Dictionary is here! 

A varietal wine is one that has been made with just one variety of grape. Simple, right? In a different post, we referred to the famous coupages, ones that, unlike varietal wines, are made from a blend of different types of grape.  

But we should mention that there’s a difference between varietal and monovarietal wines. It’s not the same thing!  

For a wine to be listed as varietal, it needs to have at least 80% of one type of grape. This percentage can change depending on the Denomination of Origin of the wine. Monovarietal wines are the purest and most faithful to their grape variety, because they are made 100% of the variety in question.  

In this respect, a monovarietal wine could be deemed a varietal (since it contains over 80% of one variety of grape), but a varietal wine cannot be monovarietal (e.g., this would be the case for a wine that was 80% Tempranillo and 20% Graciano).

The grape harvest is one of the most eagerly awaited moments of the year. Specifically, this is the time when we pick the grapes to eventually turn them into wine.  

The DOCa Rioja Regulatory Board draws up a guide to give winegrowers recommendations for when to start this process on their crops. In Spain, the grape harvest normally takes place between late August and early October.  

Here at El Coto de Rioja, the harvest is a very special time. After months of hard work, our picking teams and expert professionals get to work in this marvellous process for turning grapes into wine. Would you like to learn more about the harvest and how to pick the grapes on our vineyards of over 700 hectares? Click the button below:  

When we talk about Verdejo, we’re talking about a variety of white grapes. They are commonly grown in central northern Spain (within D.O. Rueda), although it also appears in other areas, such as La Rioja. 

This type of grape has intense fruity aromas (apple and citrus) and herbaceous notes. Verdejo grapes are actually perfect for monovarietal wines or for mixing with others, such as Viura (which we will look at below in this Wine Dictionary post) or Sauvignon Blanc. 

Our best example of this is, of course, our El Coto Verdejo, grown at Finca Carbonera, this highest vineyards in all of D.O.Ca Rioja.  

Viura is another popular variety of white grapes. It’s actually one of the most commonly used ones in La Rioja, even though it’s originally from Catalonia.  

What’s special about this grape? The most important thing is, without a shadow of a doubt, its versatility for creating coupages with other varieties because it has a medium acidity level. Its aroma is reminiscent of green apples or juicy pears. With Viura and other grape varieties, we create exceptional white wines such as El Coto Semidulce or El Coto Blanco. That latter is also made with Verdejo grapes. 

Do you want to learn more? Learn about all the varieties of white grapes that go into our El Coto wines in the article below.  

Pairing wine and pasta usually depends on the sauce or ingredients used in the dish. However, rosé wine is always a hit.  

Please note that, for all the examples we are going to give you, it is important to differentiate between lighter rosés and more full-bodied wines. For example, for seafood pasta dishes, we would recommend a lighter and drier option.  

Although pasta dishes with tomato sauce or meat are usually paired with red wine, here you can choose a fruity rosé instead. 

The most important thing when pairing rosé wine with salads is to pay special attention to the dressing. We recommend reducing dressings like lemon or vinegar, and they could give you too much of a bitter contrast.  

When your salad ingredients are a little more on the fruity side, we recommend pairing them with a drier rosé wine. You’ll love a sour touch on your palate. 

Cheese is another food that, when paired with the right wine, can be a culinary delight. As there are endless varieties of cheeses, you should keep the specific flavour in mind when choosing a good wine. This means choosing the wine based on how the cheese has been cured.  

It is very common to pair strong cheeses, like blue cheese, with young red wines to compensate for their intense flavour. But if you want to pair your cheese with a rosé, we recommend choosing goat cheese, or other creamy varieties such as camembert or brie. 

When pairing wine with nuts, olives and pickles (and similar pickled nibbles) it is best to lean towards smooth wines to create a pleasing contrast with their bitter, salty flavours. Rosé wines are the perfect choice! 

Did you know that one of the best pairings for sushi is rosé wine? This delicious Japanese dish allows spectacular contrasts on your palate.  

White wines are another great option in these cases. However, the truth is that the seaweed that characterises this Japanese delicacy goes much better with the taste of a good rosé. So, if you are ordering niguiris or makis, don’t hesitate to pair them with your favourite rosé. You’ll be surprised! 

As we have shown you so far, in this article on how to pair rosé wine we have dismantled some myths about wine pairing. Meat is our next goal.  

Meat is usually accompanied by red wines, but it can actually be paired with both white and rosé wines. Find out how to do it! 

In the previous sections we have seen that the perfect wine pairing depends on the main ingredient. In the case of meat dishes, they can be paired with a rosé when it comes to white meat, such as chicken, when served without sauce, with a smooth wine.  

For red meat, you can choose a rosé that is a little more powerful. For example, rosé wine is ideal with grilled or roasted meat. Meat with a richer flavour, such as game birds, should certainly be accompanied by a red wine.  

As part of the wine selection by El Coto de Rioja, our rosés are made with Tempranillo and Garnacha grapes.  

On the one hand, we have El Coto Rosado, which stands out for its pale colour. On the nose, its aroma is sweet, with a mix of strawberries and caramel. However, it surprises on the palate as it is fresh and easy to drink. It is an excellent option to pair with appetisers, salads and Asian cuisine.  

On the other hand, we have El Coto Selección Viñedos, which stands out for its mixture of forest fruits with ripe cherries. We recommend this wine to accompany rice, pasta, fish and seafood.  

Remember that, if you want to make the most out of any wine, and any grape variety, you must take care how you serve it. One of the most important aspects is the temperature you serve it at.

What is the best temperature for rosé wine? Here is a reminder of the perfect serving temperature for each wine:  

If you’re sure what you’re going to have for dinner or lunch, it’ll be much easier to pick out a good wine. Even though we love to try new things, there are some basic fail-safe rules for pairing wine with food. Consider whether you’re having fish (oily or white), meat (red or poultry), pasta, vegetables and even sauces.

If everyone at the table is going to eat the same thing, for example a paella or a juicy roast, you could consider ordering a bottle of wine. Remember that each bottle of wine (red or white) contains 75 cl and can fill roughly 5 to 6 glasses. This is the most interesting option since it is easier and more affordable.

If you’re not all on the same page, you could always reserve a wine for pairing with desserts. This option is just as delicious and could go with a wide range of dishes: fruit, cake, chocolate coulants, a cheese board or even ice cream.

More often than not, the overwhelming part of ordering wine at a restaurant is the huge wine list they have. It’s nothing to worry about! It’s perfectly normal not to know all of the varieties and classes of wine they have, but this doesn’t mean you can’t be discerning when ordering.

Wine lists normally are split into reds, whites, rosés, etc. This is the easy part if we know which kind we want. Now, within each type, even if you don’t know the winery or the vintage, the best thing to do is to look at the grape variety: Chardonnay, Viura, Verdejo, Tempranillo, Grenache, Sauvignon Blanc… That can tell you certain things about the wine you want to choose, such as how tart or fruity it is.

This bit is important! Don’t just look at the price. A common mistake is to go straight to the more expensive wines so as to make a “good impression”. A very expensive or exclusive wine is not always the best choice for lunch or dinner. Of course, the more expensive ones are in a higher class, but that doesn’t always play a determining rule for getting the right wine.

The last tip when it comes to ordering wine at a restaurant is always to look at quality seals, such as the Designation of Origin.

If you’ve chosen a particular wine, bear in mind that you always have to try it before it is served to the other guests. We do this mainly to check that the wine is in good conditions (which it usually is).

Tasting the wine in the restaurant doesn’t mean that someone is being showy. It’s also easier than it looks, so don’t worry about it. It’s as easy as checking that both the aromas of the wine and the mouth notes are to our liking.

Firstly, the sommelier will show you the bottle that you have chosen to check that it is the correct one. After opening it, they will pour a small amount into your glass. At this point, we would recommend gently swirling the wine in the glass. This is a good way to aerate the contents and release the aromas. Tip: you can balance the glass to swirl the wine if that’s more comfortable for you.

Remember, you should smell the wine before tasting it, since the stage of smelling also provides us with lots of information. In fact, it is one of the key factors for picking up on any issues with the wine and changing the bottle if necessary.

Lastly, taste the wine. This is not just about drinking it. The important thing is to hold the sip in your mouth for a few seconds before swallowing it. That way you can appreciate all the notes and the level of astringency. Try to take a moderately sized sip; don’t fill your mouth but also don’t take such a small sip that you need to take another one. If everything is fine, you can tell the sommelier that you approve so that they can serve it.

If you’re still in doubt or don’t know which wine to choose, it’s a good idea to ask the sommelier, who will be very knowledgeable and experienced. This is a great resource when you don’t know which wine to order at a restaurant or you’ve only narrowed it down to a few options.

Remember that, among their other roles, sommeliers are there to help customers out. Don’t hesitate to tell them in detail about what you’re going to eat and the general preferences of the people at the table, for example if you’d prefer a dry or fruity wine, etc. They’ll be sure to give you a great recommendation! This could even be the time to leave your comfort zone and try some different wines.

If there’s something that stands out about El Coto de Rioja, it’s our close relationship with our customers. We’re very accessible, which means our wines are in many restaurants and bars across Spain. In fact, we’ve already made complete lists of some of the best places to sample our wines in both Madrid and Barcelona. Have you taken a look at them yet?

We love how much culinary variety there is in our country, which is why you can find different wines from our winery at restaurants. You can always find the perfect bottle of El Coto for your meal!

Some of our most popular wines are:

• El Coto Crianza: perfect for pairing with meat, fish, cheese and cured Ibérico meats.
• Coto Mayor: only available in bars and restaurants. It is available in white, rosé, Crianza and Reserva.
• Coto de Imaz Reserva: amazing with red meat, game and veal.
• El Coto Verdejo: a refreshing wine that goes great with seafood, rice dishes and even pasta.
• 875m Chardonnay: a really smooth wine. Perfect for seafood stews, rice stews, oily fish and seafood.
• El Coto Semidulce: made with Viura and Chardonnay grapes and excellent for starters, aperitifs, cheeses, fruit and dessert.