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Se spune dintotdeauna că în Evul Mediu, călugării, mănăstirile și abațiile aveau o relație mai strânsă cu pământul și cu vița de vie. În cazul Spaniei, călugării au muncit pământul din greu și, datorită tenacității lor, se pot lăuda astăzi cu cel mai mare teritoriu plantat cu viță de vie din lume.
Tot de spațiul monahal se leagă și originile vinului spumos.
Elaborarea șampaniei, un vin spumos de calitate și maturare îndelungată, se datorează călugărului benedictin Dom Pierre Perignon, născut în Franța în prima jumătate a secolului XVII.
Se spune că acest călugăr, care a intrat în ordinul călugăresc la vârsta fragedă de nouăsprezece ani, a inventat această metodă de elaborare a vinurilor spumoase din pură întâmplare, încercând să evite formarea bulelor în vin, pe vremea când îngrijea acea cramă subterană de care s-a ocupat de tânăr până la moarte.
El a fost cel care a inventat metoda faimoasă cu ajutorul căreia astăzi se elaborează vinuri spumante precum Cava spaniol. Această metodă a fost denumită metoda tradițională Champenoise.
Vă vom vorbi despre șampanie, unul din cele mai faimoase vinuri spumante, însă vă vom vorbi și despre Cava, și vă vedea diferențele dintre cele două.
Metoda de elaborare este aceeași, metoda tradițională Champenoise. Una din primele diferențe, și poate cea mai semnificativă, este prețul. Comparând o șampanie și un Cava cu același număr de luni de maturare, prețul șampaniei este aproximativ dublu față de Cava spaniol.
O altă diferență este denumirea de origine și terroir-ul. În Spania, și mai ales în zona Penedès, de unde provin 90% din Cava spaniole, clima este mediteraneeană, cu ierni blânde și veri călduroase.
În regiunea franceză Champagne clima este mai austeră, sunt mai puține ore de soare iar iernile sunt foarte reci și lungi, și pot exista înghețuri târzii.
Solurile din Champagne sunt calcaroase, iar acest lucru îl au cele două țări în comun. În Spania există mai multă diversitate în ceea ce privește compoziția solurilor, iar solurile sunt în general mai minerale decât cele de pe teritoriul Franței.
Toate aceste caracteristici ale solului sunt importante pentru că se reflectă în structura și aromele vinului. Chiar dacă metoda de elaborare este aproape identică, varietățile, clima, solul, toate fac ca șampania și cava să fie în final unice prin arome, cremozitate, persistență, structură.
În ce constă metoda tradițională Champenoise, creată în acel moment în abația Hautvilliers, din întâmplare sau ca invenție a unui geniu precum Dom Pierre Perignon?
În ziua de astăzi, aplicând înțelepciunea pe care ne-a lăsat-o acesta, cramele care elaborează Cava urmează aceeași metodă tradițională. Aceasta constă într-o a doua fermentație în sticlă. Mai întâi se vinifică separat soiurile de struguri pentru vinul de bază.
Aici întâlnim o altă diferență între șampanie și Cava. Soiurile de struguri utilizate la șampanie sunt soiul alb de chardonnay, pinot noir și pinot menier. Cele două din urmă sunt soiuri negre, din care se elaborează cunoscutele vinuri spumante blanc de noir.
Pentru Cava spaniol, soiurile cele mai utilizate sunt xarello, macabeo și parellada, acestea fiind și unele din soiurile principale din zona Penedès, în Catalonia, unde se află Denumirea de origine Cava.
Odată finalizată prima fermentație și după realizarea cupajului acestor soiuri în funcție de proporția pe care enologul dorește să o confere vinului său, acest vin de bază se pune în sticlă, unde se adaugă licoarea de tiraj, un alcool de aproximativ douăzeci și cinci de grade, plin de zahăr și de drojdie, care generează această a doua fermentație lentă în sticlă, atât de lentă încât poate dura până la nouă luni.
Pe măsură ce drojdia consumă zahărul, apare dioxidul de carbon, gaz care ar putea face sticla să explodeze, însă sticlele destinate vinurilor Cava și șampaniei sunt mai groase și pot suporta până la 9 bar de presiune. Astfel, nu au loc surprize neplăcute în cramă, și nu se pierd sticle în timpul maturării.
Acest dioxid de carbon este răspunzător pentru bulele fine și delicate, atât de apreciate, din Cava spaniole, cum ar fi Cava ecologic Brut Nature de la Maria Rigol Ordi, care, cu o maturare de cincisprezece luni și bule fine și delicate, formează inele bine definite care urcă de la baza paharului la suprafață, creând o coroană frumoasă.
Sticlele de Cava se maturează în pupitre, fiind așezate la înclinații care variază între 20-30º, cu gâturile sticlelor în fiecare gaură a pupitrului. Aceste sticle sunt mutate treptat. În ziua de astăzi există mașini care efectuează această deplasare, însă în Catalonia încă există crame mici care efectuează această sarcină manual, zi de zi.
După ce au trecut lunile de maturare și învechire pe care dorim să le aibă vinul nostru Cava, sticla se află practic în poziție verticală, cu capul în jos. În această poziție, toate drojdiile inactive rămân în gâtul sticlei. Acum este momentul degorjării.
În aproape toate cramele se utilizează sistemul de congelare. Gâtul sticlei se supune unei temperaturi foarte joase și se îndepărtează dopul. Această operațiune se numește degorjare. În acel moment, toate drojdiile și celelalte particule care au fost congelate țâșnesc datorită presiunii exercitate de dioxidul de carbon, și rămâne un Cava curat.
Este adevărat că se pierde o parte din lichid, însă în acest moment trebuie să decidem ce tip de Cava dorim: dacă îi adăugăm licoare de expediție, pentru a determina clasificarea acestuia în funcție de cantitatea de zahăr, sau, dacă nu dorim să aibă zahăr adăugat, rezultatul va fi un Cava Brut Nature, care poate avea maxim trei grame de zahăr rezidual, o cantitate mică ce nu se elimină în decursul acestei a doua fermentații.
Acesta din urmă este și cazul vinului nostru Cava ecologic MIllenni Reserva Brut Nature de la Maria Rigol Ordi, un cava excepțional, cu maturare între douăzeci și patru și treizeci și șase luni, elaborat din soiurile xarel.lo, macabeu, parellada și puțin chardonnay, un cava mai gastronomic, ideal pentru a însoți preparate suculente de pește sau orez, un Cava elegant și mătăsos pentru gusturi mai exigente.
Dacă însă preferați Cava rosé, vă recomandăm Cava La Mítica de la crama Josep Masach, și acesta un rosé ecologic, elaborat dintr-un strugure extrem de special, un soi negru, cu aciditate foarte pronunțată, denumit trepat, unul din soiurile cele mai utilizate pentru elaborarea vinurilor Cava rosé, care le conferă o structură bună, și mai ales, le face extrem de proaspete și apetisante.
Pentru o reuniune cu prietenii, vă recomand Magnum Dos Mil Setze, și acesta de la María Rigol Ordi. Un magnum este echivalentul a două sticle, conținând 1,5 l. În plus, sticlele magnum, având o capacitate mai mare, conțin mai puțin aer în raport cu lichidul, astfel că au o evoluție mai lentă, care le conferă mai multe nuanțe și o complexitate mai mare.
Astfel, vă puteți pune la încercare simțurile, realizând o degustare cu toți prietenii, pentru a ghici ce arome și nuanțe identificați în vinul spumant Cava. Fără îndoială, va fi un moment de neuitat în jurul unei sticle de Cava.
Îi mulțumim prietenei nostre Isabel Zaro (Sommelier a absolvit universitatea UdG) perntru toate informațiile interesante pe care ni le-a dezvăluit despre originile, asemănările și deosebirile dintre șampanie și cava.
Puteți descoperi toate recomandările de vin și mult mai multe sortimente de vin spumos și cava spaniol în magazinul nostru.
Pe data viitoare,
Echipa Dis&Dis
Sfaturi pentru începători și connoisseurs pentru a alege sau descoperi vinuri noi. Află cum poți să faci alegeri inspirate ținând cont de informațiile pe care ți le oferă eticheta vinului și ce trebuie să eviți cu orice preț.
When opening a bottle of wine, it is important to take measures to preserve the aromas and the taste, as good preservation can make all the difference. Even though for wine enthusiasts it is difficult to open a bottle and not finish it, there are times that we only want to drink a glass of our favourite red, white or sparkling drink. In this blog, I´ll explain why is important to preserve correctly the wine and I´ll give you some tips to bear in mind when preserving bottles, so next time you open a bottle and do not finish it, you will know how to properly store it for the next time you want to enjoy your favourite drink. Remember, that good storage makes all the difference, as it can be enjoyed over the course of several days or even weeks! One of the main issues that we can face with leftover wine is oxidation. If we open a bottle and we don´t close it properly, the drink will come in contact with the air, causing oxidation. We don´t want that because it can cause oxidation, which in turn will make the bottle lose its aromas and flavours. Another common problem that people face is the growth of bacteria, which in turn will completely destroy the drink. Why Does Wine Spoil? Wine can spoil for different reasons, such as bad bottling, oxidation, bacterial growth, and bad storage. Bad bottling in the bottling process can lead to the drink coming into contact with air, which in turn leads to oxidation. An oxidized bottle will lose its aromas, freshness, and flavours. You know it is oxidized when the colour turns brown or cloudy and has a vinegar-like taste. So, in order to prevent this from happening, we need to be very careful when preserving the bottle after opening it. Another reason why the drink spoils is that bacteria can grow on the wine. Bacteria grow when there are favourable conditions for their growth. For example, some reasons can be when it comes in contact with oxygen if the drink has not been properly sulfited or the high temperature. Bacteria can cause spoilage of the drink and cause bad flavours and aromas. Also, a quick way of noticing if your bottle has bacteria, it´s if it has a vinegar-like taste. If that´s the case, then either the drink has bacteria or it has come in contact with air. How To Store Wine After Opening In order to avoid oxidation and bacteria, it is important to properly store wine. Here are some tips that you can use to preserve wine next time you open a bottle:Re-cork the bottle tightly: When you open the bottle and serve the glasses, immediately recork again the bottle, in order to avoid too much air coming in contact with the drink. If you don´t have the original cork, use a wine stopper.Store the bottle in the fridge: By keeping the drink cold, you decrease the temperature of the bottle and therefore, you slow down the oxidation rate.Depending on the type of wine, you can properly store it in the fridge for one or two days, or maybe longer. For example, red wine can last in the fridge for 3 to 5 days. White wine can also last for 3 to 5 days in the fridge. However, sparkling wine can only last 1-3 and rose bottles can last in the fridge for 5-7 days, without being fully damaged.Use a vacuum seal: By using the vacuum sealer in the bottle, you reduce the amount of oxidation and therefore, you reduce the oxidation process. Best Wine Saver Tools Coravin Wine Preservation System: Coravin is one of the most popular brands for preservation system. Their system allows you to pour wine from a bottle without removing the cork, with a push button and a vacuum pump Wine Stopper: The stopper works as a replacement for the cork when the bottle is already opened. Using the seal and avoiding contact with air, helps prevent oxygen from entering the bottle, keeping the wine as fresh as possible. Rabbit Wine Preserver: With this tool, you can preserve opened wine bottles for up to two weeks. It is a stopper that goes on the mouth of the wine bottle to block the passing of the air and avoid oxidation. If you're looking for a convenient and reliable way to shop for your favorite wines, look no further than our ecommerce wine store! We offer a wide selection of high-quality wines from all over the world, and our easy-to-use website makes it simple to find and order your favourites. So why not check us out today? Whether you're looking for a bottle to pair with dinner or a case to stock up on your cellar collection, we've got you covered. Just click the link to our website and start shopping now!
Read MoreWe have all seen a wine decanter. But, why do we decant wines? And, how long do we decant wines? In this blog, I´ll try to answer some of the questions that you may have regarding the decantation of wine. I´ll talk about the reasons to decant wine, when to decant wine, how to decant wine and how long to decant wine, so that next time you are opening a bottle of wine, you will know the best way to fully enjoy it. Reasons to Decant Wine The decanting of wine has several purposes. The first and best known is to separate the wine from the sediments created inside the bottle during reductive ageing. Reductive ageing is the process when the wine ages inside the bottle. This ageing takes place without oxygen. These deposits do not impact the taste of the wine, but seeing them can be unpleasant and we can notice these sediments in the mouth. So, by decanting, we trespass the wine from its bottle without the sediments to the decanter. Another advantage of decanting is that, by putting the wine in contact with the air, it oxygenates it and helps it to open up. By doing so, the wine can express its full aromatic range more quickly and eliminate unpleasant aromas from the bottling process. The wines that generally benefit from decanting are Crianza red wines, and Reserva and Gran Reserva red wines. Normally, we don´t need to decant White wines as they rarely have sediments. When to Decant Wine In France, it is common to decant both red and white wines. However, in Spain, they usually only decant red wines aged in oak barrels, Reserva wine and gran reserva red wines. White wines are not usually decanted so often, as they rarely have sediment, although there are some whites that need to be decanted to oxygenate them and make them express their aromas better. Not all wines need to be decanted. As I mentioned before, decanting is necessary to remove the sediments, aerate the wine and release the wine´s aromas. Here are some guidelines to know if we need to decant a wine: Age: Old wines, let´s say, 10 years older, need to be decanted in order to remove the juice from the sediment. The decanting time for older wines can be around 30 minutes, given that too much oxygen can have a negative impact on the wine. Remember, that we decant old wines to remove the sediment, but we don´t want too much oxygen Grape Variety: Full-bodied red wines like Cabernet Sauvignon, Syrah and Bordeaux blend benefit from decanting as the process can help soften tannins and open up aromas and flavours. However, medium-bodied wine like Pinot Noir or a light-bodied wine like a Beaujolais, don´t require a long decanting time. Vintage of the wine: Some vintages may require longer decanting times than others, depending on how the wine has aged. How to Decant Wine To decant wine like a pro you will need the following material: A tray to carry the wine from the cellar to the table. A decanterA liteaux (a white tea towel)A wine glass and glasses for the guests.A bottle of wine Now that you have all the materials to decant wine like a pro, let´s have a look at the standard decantation procedure: 1.We place the tray on the serving table with all its elements in order:2. We present the bottle inside the basket to the host very carefully so as not to move the wine from the bottle.3.Place the basket on the right side of the tray with the front of the basket on a plate.4.Uncork the bottle with the corkscrew5.We clean the neck of the bottle with the liteaux6.We serve a little bit of wine in the wine glass, in order to clean the decanter, given that water drops can remain in the decanter. Once cleaned, the wine is returned to the wine glass.7.With the right hand, we hold the bottle of wine and with the left hand, we hold the decanter. We bring the two openings closer, and we carefully transfer the wine from one to the other. As soon as we see the first sediments, we put the bottle aside and the decanting process is finished. How Long to Decant Wine Depending on the type of wine, the decanting time can vary. Factors like the grape variety and vintage of the wine are important when deciding how long to decant wine. For example, younger vintages of red wine may need a longer decanting time than older vintages. For older wines, decanting is only necessary to remove the sediments, so we don´t need to decant the wine for a long period of time, as too much oxygen will get into the wine and it may lose aromas. As a rule of thumb, for older wines, 30 minutes of decanting should be sufficient. For full-bodied red wines like Cabernet Sauvignon, Syrah and Malbec, the decanting time can vary from 30 minutes up to 2 hours, depending on the vintage and style of the wine. Decanting is necessary for these types of wines, as it will help to aerate the wine, so the full range of aromas can be released. Medium-bodied red wines, like Pinot Noir, Merlot and Sangiovese need less decanting time than full-bodied wines, from 15 to 30 minutes. Light-bodied wines like Beaujolais, don´t usually require decanting, as they are already delicate and light. White wines, as we mentioned before, are not normally decanted. However, if you decide to decant the white wine, a few minutes should be enough. It's important to taste the wine periodically during the decanting process to determine when it has reached the desired level of aeration. I hope you enjoyed this article and you learned a little bit more about why to decant wines, how to decant wine and for how long to decant wines. If you want to discover a great selection of wines, don´t forget to visit our online store and subscribe to our newsletter. See you later, wine lovers, Victoria
Read MoreWine and tea may seem like vastly different beverages, but they share more similarities than you might think. In this blog, we'll take a deep dive into the world of wine and tea, exploring the fascinating parallels between these two drinks. From the terroir that affects their taste to the ritual of enjoying each drink, we'll uncover the surprising similarities between wine and tea. Wine and tea growing are ancient practices that have been part of our culture for thousands of years and the know-how and terroir of the plantation have a huge impact on the final drink. Given all these similarities, it was about time we added the best Indian tea to our great online wine store, for all those wine lovers who are looking for the sober option of wine. In this blog, I´ll explain the similarities between wine and tea and how to combine both drinks, so you can compare the best tea and the best wine. We have added authentic tea from India so you can order tea online, together with our delicious wines. The Importance of Terroir in Wine and Tea It is well-known that the terroir of the wine has a huge impact on the quality of the bottle (you can read the article here about the importance of terroir in the taste of wine). Of course, the terroir of the tea is also very important. For example, a Cabernet Sauvignon red wine from France, Chile or South Africa will have a completely different taste, even though it comes from the same grape, due to the differences in the terroir. For tea, you can do the same test. You can taste white tea from two different countries and you will see the same result. White tea from India, from the Imperial slopes of the Himalayas, will have a completely different taste than white tea produced in China, in the Fujian province. Names of the Wines and Names of the Teas Many names in the wine world come from grape varieties, like for example Chardonnay, Pinot Noir or Merlot. Others are named after wine regions. For example, Beaujolais wine is named after the Beaujolais region but is normally made of Gamay grapes. This is also the case for Chablis wine, which is normally made of 100% Chardonnay grapes, from the Chablis region in France. For tea, it´s the same concept. Many teas are named after the tea-producing region, like Darjeeling tea, a town in India´s West Bengal State, in the foothills of the Himalayas mountains. Tea can also be named after the way that it has been produced, like Matcha tea. Matcha powder is composed of green tea leaves that have been stone ground into powder, which is very delicate. This powder is then sifted and whisked with hot water, making it more expensive than other types of teas. The Ritual of Winemaking and Tea-Making There are a lot of similarities between wine a tea production. Whereas wine comes from the grapes of the Vitis vinifera vine, the tea leaves come from the Camellia sinensis plant. For wine, there are over 10,000 grapes, but winemakers only make wines with 300 grapes (e.g Merlot, Pinot Grigio, Chardonnay). For the tea is something similar, tea makers are only interested in two varieties, Camellia sinensis sinensis and Camellia sinensis assamica. As in wine, the production process determines the final colour of the tea; for example, black, green or white. So, the colour of the tea comes from the tea production process and the vision of the tea producer. In wine, the winemakers can decide how they want to make their wines and what colour should the wine have. For example, in the winemaking process of rose wine, the colour of the rose wine is determined by how long the winemaker leaves the skins during the fermentation process. The Art of Tasting and Pairing Wine and Tea We all know that food and wine are a perfect combination. Depending on the food that you are serving, a type of wine or another will be best paired to enhance the full flavour of the dish (you can read this article to know more about food pairing). Food and wine pairing are one of the best ways to enjoy the culinary experience. On the contrary, a badly chosen wine can have a bad effect on the final food experience. With tea, it is the same thing. Even though tea and food pairing rules are not as strict as wine pairing rules, there are some things to consider. Drinking tea, like drinking wine, with food, can enhance and balance the food flavours of the dish. A very important rule to consider when pairing tea and food is the water temperature of the tea. A warm tea will enhance and accentuate the flavours of the dishes, whereas drinking tea at a lower temperature will have a soothing effect. The flavour of the tea will enhance and prolong the flavour of the food. Similarities Between Wines and Tea In this section, we will explain how to combine Indian tea flavours with our delicious wines. Also, we will talk about the tea's health benefits, stress-relieving tea varieties and wight loss tea. All of the teas that we mention are vegan tea and fair trade tea. Darjeeling Tea: Darjeeling tea comes from the Darjeeling region in India. This detox tea is bright and crisp. With floral and fruity notes, this tea has aromas of orange blossom and muscatel grapes. The Darjeeling tea is considered the “Champagne” of the teas. Only teas that come from the Darjeeling region can be considered Darjeeling teas. The wine similarity option would be Champagne Canard Duchêne. With fruity and fresh aromas, this fresh champagne would be the wine in comparison to the Darjeeling tea. Turmeric tea: Turmeric tea has a very earthy taste, with a slight touch of spice. Our healthy turmeric Spiced Herbal Vegan Tea contains Turmeric, cinnamon, ginger, cardamom and black pepper. A similar wine of Turmeric tea would be a nice and fresh albariño, with its mineral and fruity notes and the touch of spiciness. The similar wine would be Terras Gauda is an excellent white wine from Rias Baixas, in the northern part of Spain, Galicia. Oolong Tea: The Oolong tea benefits include fat burning and weight loss. Apart from that, it is a delicious tea renowned for its subtle flavours, with woody sweetness and floral notes. The wine sibling would be a medium-bodied soft Pinot Noir, with silky notes. Imperial Himalayan White Tea: Very elegant and fine white tea from the slopes of the Himalayas, this tea is ideal to have in the evening. This tea is great for improving the skin health. For a similar wine bottle, it would be Herdade Dos Grous Reserva, Vinho Alentejano from Portugal. It is a blend of Antão Vaz, Verdelho and Viognier grapes. Earl Grey Tea: Earl Grey tea is considered a tea for digestion due to its great benefits on the digestive system, and its anti-inflammatory properties. If you are looking for the similar wine, we recommend Marques de Murrieta Reserva, a renowned Spanish wine from the Rioja region. This excellent wine it´s a blend of Tempranillo,Graciano, Mazuelo and Grenache grapes. Mint Melody Green Tea: A stress-relieving tea variety, this green tea is carefully blended with spearmint and peppermint leaves. This sleep-improving tea is great to have it at the evening. This fresh mint tea is the sober´s sibling of Chardonnay Pago de Cirsus, an excellent white wine that has aged in oak barrels. Despite their differences, wine and tea share a deep connection that goes beyond their respective cultures. Through this exploration, we hope to have inspired a newfound appreciation for these two worldly beverages. Whether you're a wine connoisseur or a tea enthusiast, we encourage you to take a closer look at the similarities between these drinks and discover the beauty in their shared complexities. In our wine store, you will find a selection of authentic tea, with different tea varieties, tea blends and flavours. In case you are looking for tea for digestion, tea for weight loss or cooking with tea, do not hesitate to order tea online from our store. See you later, wine lovers, Victoria Estrada
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