WHICH IS THE BEST WINE GLASS TO SERVE CABEÇA DE TOIRO THIS CHRISTMAS?
Since it is a complex and full-bodied wine, you should use a glass with a wide base and a narrower top than the base, allowing the oxygenation in order to release its aromas for a better tasting experience.
DID YOU KNOW THAT THE WINE HAS A “TEAR”?
When we swirl the wine inside the glass we can see a ”tear” (a piece of liquid that sticks and runs through the wall of the glass).
What is the meaning of this “tear”?
The higher the alcoholic strength, the thicker and chunkier is the tear what reveals a bigger smoothness and sweetness of the wine.
WHAT IS A "DULL" WINE?
No, it’s not a boring wine… It’s a wine with low acidity. The acidity is an essential characteristic of the wine, contributing to its flavor, freshness and conservation.
DO YOU QUESTION THE DIFFERENCE BETWEEN WINEMAKER, SOMMELIER AND OENOPHILE?
The winemaker is the person responsible for making the wine, from A to Z, i.e. from the harvest to the bottling.
The sommelier is a specialist with knowledge about wines and other beverages that works at restaurants, bars and hotels, being normally responsible for everything related with beverages, from the purchase, to the goods reception, to the menu composition.
The oenophile is a wine lover that is informed and studies all topics related with wines.
ARE THE TANNINS GOOD FOR HEALTH?
First of all, what are tannins? They are a phenolic component that may be originated in the solid parts of the grape or during the contact of the wine with the wood of the oak barrels.
The tannins support the ageing of the wine and give it body and structure. So, well balanced tannins (astringency) are good for the wines.
Besides that, the tannin is one of the many components found in wine that are good for health because of its antioxidant effect. Many studies confirm indeed the correlation between the consumption of tannins and the decrease of the heart diseases and the delay of the ageing of cells, among others.
WHAT IS THE BEST WINE TO PAIR WITH CHESTNUTS?
There is a Portuguese saying that says: “in St Martin’s day go to the cellar and taste the new wine”.
And in St Martin's day (11th of November) there is also the tradition to eat chestnuts.
The chestnut is rich in carbohydrates under the form of starch and fiber, but poor in protein and fat. To establish a balance with this, the best wines are young, fresh, with good acidity and slightly sweet, or a fortified wine if you prefer.
DOES THE TYPE OF SOIL INFLUENCE THE QUALITY OF THE WINES?
Yes. And unlike the expected, a poor soil is better for the quality of the grapes and that is reflected in the quality of the wines.
Because a poorer soil gives origin to a lower quantity of grapes, with smaller grape berries, what gives wines with higher concentration, more color and earlier maturations.
HOW SHOULD YOU STORE YOUR WINE?
The joy on a good bottle of wine doesn’t depend only on the vintage or on the right choice of the brand; it also depends, and highly, on the storage of the wine.
The place, the position, the temperature are all elements to take into account when deciding where to place your bottles of wine. You should store your bottles in a place with low variation of heat and light. Never in the kitchen!
Another thing is that not all wines improve with time; that depends on its structure, acidity and body, what means that almost all wines have an expiration date that must be attended if you do not want to end up throwing the wine away. Most red wines can be stored for a period between 2 and 10 years and the whites have a lower longevity, between 2 and 3 years.
WHAT IS THE IDEAL TEMPERATURE TO DRINK WINE?
The temperature is more important than what one may think as serving the wine at an inadequate temperature may change the perception of its characteristics.
The white wines should be drunk colder because its characteristics of freshness and acidity come to live with the low temperature. As general rule, the lighter white wines should be drunk at 43º to 46º F and the ones with more body between 50º and 54º F.
The red wines should be drunk less cold than the white ones, between 57º F and 64º F depending on its acidity an d structure. If they are drunk cold or refrigerated, the aromas get hidden and the tannins become more evident, as well as the acidity, therefore the wines become more aggressive. On the other hand, if they are drunk too hot, the acidity doesn’t show and the alcohol stands out its characteristics.