Wednesday, November 21, 2012
SENSE OF TOUCH
The most important is the astringency because it cause a worse result tasting the wines.
SENSE OF EAR
After this, as we explain at the beginning of the course, the most important is to practice and train the senses with easy examples and start getting knoledges, you will see with time your progress.
Thursday, October 4, 2012
Hi Friends! After some time without posts now we restart full of energy with our tasting course. We are going to explain you two senses today: smell & taste. Both are extremely important in the tasting process and give us information to say i like or i do not like this wine so... LET'S GO :)
SENSE OF SMELL
SENSE OF SMELL
Thursday, August 23, 2012
In our vineyards in La Rioja-Spain, some time ago we could watch the "envero". It is a term used in viticulture referred to one of the most important stages in the grapes ripening. Basically it´s a change in the color; the red varieties change into a bluish color, and white ones turn yellow.
This change represents a transition to the end of the ripening, it takes place in the summer and can be considered the beginning of a countdown when we can start thinking about the harvest. That countdown depends on grape varieties, climates and weather conditions. Grapes, as they grow on the vine, are undergoing morphological and physiological changes that allow them to accumulate substances such as sugars and acids, primary aromas and some phenolic compounds that are the responsible of the color, taste and structure of wines.
Not much time ago, winegrowers tasted grapes from the vines after "envero". Valuing the sweetness and the acidity decreasing in grapes, they decided the best moment for harvest. Today, even without despising this technique, we can check acidity and sugar content in grape and we are able to decide more accurately, parcel by parcel, the begining for the harvest every year.
Monday, July 23, 2012
Monday, July 9, 2012
Hello friends, then, we continue with the tasting process and the technique to be a professional somelier /taster.
1. First we open the bottle and fill the glass about 1/3.
2. We look at the wine and use the light or a white background to check the aspect , smell, lightness, …etc.
Smell the wine to get the volatile smells.
After that you should shake strong to get the heaviest. You should repeat this a few times to see as much as possible
Keep an eye and we will inform you soon about the next step in the wine tasting. We are close to be a professional.
Tuesday, June 12, 2012
We continue with our tasting course
Then, when we are ready, we will start with the tasting:
- From the lightest to the hardest
- From the weakest to the most alcoholic
|VIÑA HERMOSA - BODEGAS SANTALBA|
Firstly we should start the tasting with whites, continue with the roses and finísh with reds, starting with the younghest and continue with the aged ones. If there is any sweet, we will leave it for the end.
The glass do not have to be filled more than the 1/3, reasons:
|Example about the quantity|
- To shake it without problems
- To smell properly the aromas that the wine dislodge
- To see the colour because if we have too much wine, we can not see the colour clearly reflected in the other side of the glass, table, hand...
We wish you are taking notes about these advices and you will use them in future tastings… Soon, we will post new secrets about tasting…
Thursday, June 7, 2012
The more representative picture about our winery is The Taster so we will post a guide about the Wine Tasting Process and we will try to teach how to do a professional tasting with family, friends …
To start is enough, we will teach you more about the taste and the process that you should follow to taste as a professional.
Tuesday, May 8, 2012
When we talk about "terroir" we are referring to a group of terms involved in the winegrowing. One of them is the weather. Obviously rainfall conditions, daily hours of sunshine or average temperature in a particular area, are characteristics that set the future qualities of the grapes harvested. Another factor is, of course, the vines. If an area has lighting or thermal conditions, some varieties of vines are suitables than others to offer the best quality wines. We can talk about other factors, on the other hand very important, as the human activity, called viticulture, but it´s not part of the "terroir". Viticulture is the group of actions that human do in the vineyard to improve the final results we´ll obtain naturally. Into the concept of "terroir", we briefly discuss one of the most forgotten, but on the other hand, one of the most important factor that set the most important parameters of the wine. This is the soil. Soil characteristics, give the wine the aging potential. In our area of winemaking (Gimileo - Rioja Alta), we have one of the most popular and sought soils worldwide to get high quality wines: the calcareous clay soil.
Soil sequence in Viña Hermosa vineyard at Bodegas SANTALBA
The profile of this soil type is very simple and consists of an initial layer of gravel with abundant clay matrix. No more than one or two meters deep, appear the weathered rock. Weathering is the effect of rock disintegration by the effect of erosion phenomena, in this case is water and which also generates a draining effect, very interesting to avoid waterlogging into the vineyard. Under this rock appears the bedrock, or intact rock. This layer, with hundreds of meters in depth, is the real key for this soil quality, because the roots of the vines do not stop here, they look for cracks in the rock and they advance drilling through the rock. As result we have slow-growing vines, with hard conditions that offer high quality grapes. We have always said that this soil type is very simple, but more complicated is to find it in union with adequate rainfall conditions, sufficient sunshine and an appropriate thermal gradient. But this is very interesting and we´ll talk about in following chapters.
Tuesday, March 27, 2012
SANTALBA team continue innovating in every way surrounding the world of Rioja quality wine, of course maintaining the traditional character that they always give to their wines.
So, thinking to close wine to younger people, SANTALBA has decided to implement in collaboration with A.E.C.O.C. (Association of Manufacturers and Distributors in Spain), a pioneer smartphone application that reads the bar code in some wine labels, and allows to get information about the wine, the technical card, the pairing, etc...
The mobile application developed is called "eScan" and allows consumers to obtain information capturing the bar code printed on the back label with the smartphone. So far, the service provides information and products from other international companies like Danone, Eroski, Pepsico and Central Lechera Asturiana, besides Bodegas Santalba.
Jordi Mur, A.E.C.O.C. CEO has said that "eScan is an example of the great quality offered by the traditional bar code and its enormous potential in combination with mobile technology". He added that "this is the way to get the online communication between businesses and consumers, offering advantages to both. The enterprises hav the opportunity to communicate directly with 10 million potential consumers, while consumers can get good information, truthful from the source wherever you are".
Laura Ijalba, head of the Finance and Marketing Department at SANTALBA has helped to implement "eScan" in her winery. She has said that "the application also offers advantages in terms of marketing, allowing consumers easy access to specials, recipes, pairings and information about SANTALBA wines".
The development of "eScan" has been made possible by a partnership between the companies SANTALBA, A.E.C.O.C. and Scanbuy, which has adapted the application called "bidi" for smartphones "enabling the reading of the traditional bar code and giving access to product information provided".
Tuesday, March 13, 2012
Do you know what´s a "guardaviñas" in spanish? We're not talking about a person, but a rural building. Since the late nineteenth century, farmers in La Rioja have raised a kind of huts made with stones and with many utilities in their daily work in the vineyards. It is a circular structure with vertical walls and converging at a central point by a dome. Some, the biggest, have an opening at the top of the dome in order to let out the smoke when they cooked inside.
The "guardaviñas", also called "chozos" in spanish, were used as shelter during the cold winter, shaded in the summer, as a storehouse for winegrowing tools, and even they were an burglar alarma because if there were a "guardaviñas", could be one person inside. Normally, a tree was planted right next door, to enhance the shadow over the hut during the summer and to tie the animals while the winegrower was resting inside. The "guardaviñas" were built with the stones founded plowing in vineyards, mostly pieces of sandstone, so typical and common in this part of La Rioja.
Anyway, two weekends ago riding our mountain bikes my brother an i were surprised by a rainfall so typical in this season. Fortunately, the stronger it was raining we saw a "guardaviñas" on the vineyard next to the path and we do not hesitate to shelter inside. Then, although we had seen it so many times, we really realized that when there were no cars, no tractors and when winegrowers spent lot of hours working in the vineyards, these "guardaviñas" offered them an important role: a rudimentary but necessary shelter to adverse situations.
Raining outside, we took our sandwiches and we ate relatively comfortable sitting on some rocks inside. The while we spent in that beautiful hut, we appreciated that the current owner had kept it so clean and well maintained. We want to congratulate to all those winegrowers who have now a "guardaviñas" in their vineyards, preserved and well maintained. After all, the "guardaviñas" or "chozos" are a symbol for Rioja wine.
Monday, March 5, 2012
Today we will show you the Aging Room.
The barrels are French and American oak. This room is underground so that keeps the best temperature for the wine.
They are piled up in the traditional way with wood wedges and as a curiosity, you can see a small hole in the front part of the barrel.
That is to decant (change the wine from one barrel to another) the wine in the traditional way as well. Each 6 months we do this process in Bodegas Santalba and in another post we will explain you these kinds of peculiar methods that we practice in our winery. That is the difference in Bodegas Santalba, the quality is very important for us, so we care all the details that make the wine better.
Also you can show this glass in the aging room,
It has a special meaning, the development that the wine is having during its life.
Firstly you can see a grape, that is the beginning … The Tempranillo grape, the most typical grape variety in our region, D.O.Ca. Rioja.
From that grape we obtain the young wines with its typical colour, violet, purple…
After that, when the time goes by, the wines in the ageing process have a different colour, red and ruby.
Finally, the wines with a long ageing process have a russet colour and you can show it in the outer part.
Monday, February 27, 2012
Today, we start our post with a great sentence from a very popular philosopher and enssayist, José Ortega y Gasset.
“Wine give brilliance to the countryside, excite the hearts, light the eyes and teach to the feet the dance”
( In Spanish; ”El vino da brillantez a las campiñas, exalta los corazones, enciende las pupilas y enseña a los pies la danza.”) We will show you that everything is here, in Bodegas Santalba.
Fist of all, “The wine give brillance to the countryside..”
Look at this photo, we have took it this morning and it is our organic vineyard Viña Hermosa, awsome.
|Viña Hermosa Vineyard - Bodegas Santalba|
|Wines with heart - Bodegas Santalba|