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
  • From the driest to the sweetest


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 …

First, we must learn to perceive the difference between taste or drink..

Everybody has ability to taste, however, nobody is born knowing and it is an activity that will be improved when you train, keep the senses and learn the techniques.

taster has to be relaxed, calm and focused. The best time to taste is in the morning, one or two hours before lunch. It is better to taste a little hungry and alone, and try to eat  neutral food like bread, crackers, breadsticks etc., Some people with a little bit of water may be enough.

Depends on the knowledge of the taster, tasting should not be in longer than an hour and to taste no more that 6 or 8 wine samples.

The tasting room should be a quiet place with a temperature of 20 ° and a relative humidity between 60 and 70% where the taster can be concentrated without noise if possible. Lighting should be ok too (halogen lamps or candles). It should not be used fluorescent lamps. It should have a white background where you can see different wine shades and brightness.In the beginning, we have to take all the material that we will need, wines, drinks, glasses…
The temperature of the wine must have her around:
White and Rose: 8/10 degrees
White and rose with aging: 10/12 degrees
Young red wines: 14/16 degrees
Aged wines, 16/18 degrees.

The glass is the most important instrument for the taster. Glass should be fine, colorless, transparent and smooth. The glass must be caught by the bottom to avoid getting fingerprints on the glass clouding vision and to warm the wine.

To start is enough, we will teach you more about the taste and the process that you should follow to taste as a professional.