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Kidneys in sherry: recipes with wine

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The kidneys in sherry are one of those dishes that not everyone had the chance to try, but who does it just fall in love. This being so, why won’t you try it? Today we show you one of the classic ways to prepare one of the most classic recipes with wine: the kidneys in sherry.

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French or American oak?

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When we speak of oak, it always seems that there is unanimity that the French oak is better than the American oak. It is said that one can see it in the wines which aged in those barrels. The wood also leaves its mark on the precious perfumed wines, much more in the French ones than when it was a barrel from US. 

This was demonstrated by Matías Calleja, a winemaker from Beronia in London who, during a lecture a few months ago, explained that the main difference between the two origins lays in the aroma and tannins. The first is noted in the case of French oak, while the second is the main quality of the American oak.

When tasting, although it was the wine from French oak barrels which received most votes, the difference between the two notations was not too explicit.

The secret is in the mix

The knowledge of oak which in bodegas is very important. It helps combine successfully the essence that aromatizes the wine: more spice in the case of French oak and toast, with hints of coconut and chocolate, in the case of American. At that one must add the vanilla aromas each particular wine can develop.

There are other options: Some wineries use Central European oak, or Caucasian, who come from countries like Hungary, Slovenia, Russia, Romania, Bosnia and Poland. Those are woods which are said to have a high potential of aging, not as tannic and much cheaper.

Other wineries opt for the Spanish oak, although It has good quality, there are few companies that exploit it, and hence the difficulty of getting to great wineries.
Finally, there are also wineries which are beginning to bet for other woods like acacia or beech, especially for white wines age in which we seek the expression of the grape tannins above.

What type of barrel your favorite wines are aged in? What shades provided do you most like?

Today we recommend 2 great (and well- aged) wines:

 TAGS:Faustino I Tinto Gran Reserva 2001Faustino I Tinto Gran Reserva 2001

Faustino I Tinto Gran Reserva 2001

 

 

 TAGS:El Coto Crianza 2009El Coto Crianza 2009

El Coto Crianza 2009

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Start new year with sparkling wine

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During this Christmas 2013, everyone buy wine. But even more important than all others, the sparkling wine or champagne cannot be forgotten. It is a must have celebrate New Year’s Eve. To start 2014 nothing better than a toast with a sparkling wine, champagne or cava. It will perfectly accompany all your good resolutions.

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The origin of wine

 TAGS:There are two myths about the origins of fermentation. The first is that the beer was "invented" or more accurately, discovered by chance. The second, that the wine was also an accident. It is highly unlikely that, given the elegantly simple and yet so complex brewing process, the beer was no more than a coincidence. The same goes for the wine, although it is likely that our ancestors watch how fruit juices changed when they were left to rot or decompose under certain conditions.

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How to remove the smell of wine cork

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The American food popularizer Harold McGee published some time ago in a U.S. newspaper a curious article in which, with his usual dose of good humor as well as scientific rigor, he spoke about the delicate organoleptic balance of the wine and how easily we can “spoil " a good wine according to the materials with which it may enter in contact.

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How to quickly cool your beer

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At certain times of year, like summer, some drinks heat up quickly, losing its freshness and flavor. This is the case of beer, which warm or hot, it doesn’t taste the same and isn’t as good on the palate. The beer should be drunk chilly to take away the heat. To cool it quickly, we have some options.

We can put the beer in a large bowl filled with water and ice. It is perfect when we are away from home, as we have on hand a large bowl and ice.

If we want the beer to be fresh instantly, then we can use the same bowl, water, ice and salt. Strangely, with salt, ice and cold water cools beers more quickly. At the same time, we can put the bowl in the freezer. It is recommended to put the beer bottles in a bag so you do not have some salt taste when you drink it.

If you come home with warm beer, you can always put it in the freezer. Now freezers are at high temperatures and in a few minutes the beer Is ready. Not as effective as the previous case, but while we wait we can always prepare something to eat.

If you are in the mountains and close to a river, you can use the following trick. We can always leave our beer cans or bottles into the river, anchored with stones or some support to prevent escape. The river water is usually colder, so we'll have our fresh beers as we need.
We can also make use of the method of paper or newspaper, it is very simple to perform. Just break a paper or newspaper strips, wash it or soak it in water for a moment and paste or wrap directly on the bottle or can of beer.

What are your favorite beers? We recommend:

 TAGS:Waterloo Double Dark 8Waterloo Double Dark 8

Waterloo Double Dark 8

 

 

 TAGS:OrvalOrval

Orval