Grappa, cognac, brandy, malt whiskey or Armagnac are just some of the members of the large family of digestifs, those drinks revered for its ability to assist the digestive process, mainly because of their high alcohol content and even the herbs or oils that make them up. Those who enjoy these drinks call them 'pousse café' (after coffee), due to the moment they usually are drunk, and advise to serve them, almost everyone, at room temperature, except the grappa, which is used to drink cold, and cognac, which should be served at the same temperature as the body, 36° C.

Grappa, cognac, brandy, Armagnac or malt whisky are just some of the members of the large family of digestives, these drinks revered for its ability to assist the digestive process, mainly because of its high alcohol content and even the herbs or oils that make them up. Those who enjoy these drinks, call them “pousse café” (after coffee), due to the time of drinking, and advise to serving them, almost everyone, at room temperature, except grappa, which is used to drink cold, and cognac, which should be drunk at the same temperature as the body, 36° C.

Previously we talked about the origin of rosé wine and how it has evolved in terms of production and consumption so far, even explained the difference between a claret and a rosé. This time we will show, in summary, the process of elaboration of this type of wine.

Any wine that claims to hold the title of rosé should be slightly acidic, have fruity aromas and a bit of residual sugar, which can be perceived or not when drinking them. However, its creation does not respond to a single recipe but there are at least three different methods for obtaining them.

After centuries of marginalization, rosé wine made its way to success in the twenty-first century. According to historians, it was the first wine ever made by man, and its character, so revered by the Greeks and Egyptians, always resided in the brightness of its color.

Product of the ignorance of winemaking techniques, at that time the grapes were trodden, pressed, to separate the liquid from the skin and seeds of the fruit, then the liquid was placed into jars, fermented and drank. Since then, the wine in the world was rosé, a curious fact if you think that, nowadays, its production represents only nine percent of the total consumption of this drink.

To mention that a wine has terpenes, pyrazines, norisoprenoids or volatile thiols in the musts, just to name a few, can be hard to understand by the consumer. However, if you were told that the bottle of wine you just bought is composed of a grape wine which releases in its elaboration floral aromas (terpenes) and has a strong scent of pepper (pyrazines), could relate well these references with a Cabernet Sauvignon.