The wine cellar is a challenge of great interest, both for the pleasure that can provide your organization and maintenance, whether the economy can represent the purchase of wine in good condition
We are in the rentrée winery. The grape harvest and the launch of new Portuguese wines are there.
But while we do not have new wines, we will try to organize a wine cellar at home this fall.
Family wine cellar is a challenge of great interest, both for the pleasure that can provide your organization and maintenance, whether the economy can represent the purchase of wine in good condition.
The existence of a wine cellar is also a refinement of evidence and consideration for guests, since it allows the hosts offer carefully selected products and sometimes stored for a long time.
The wines need to be at rest, so one should choose a location not subject to strong vibrations and in low light. The moisture (around 70%) and temperature (between 8 and 12 ° C) throughout the year, are very important issues. You should also not keep, along with wine, all types of products that they can impart extraneous odors.
The Positioning of the bottles
This is an extremely important factor, for it is the good evolution and conservation of wines, especially if we want to keep them for a long time. In these circumstances, the supine position is the only convenient for red wines, Ruby Style Port wines, sparkling wines and Champagnes. It remains so when the stopper wet, preventing its contraction and subsequent oxygen ingress into the bottle. Oxygen intake can ruin your best wine. Flavor and aroma change completely and begins to turn into vinegar. Exceptions to the bottles of Tawny Port, Madeira wine and other beverages no longer evolve in the bottle, these can be stored vertically.
A storeroom must, of course, present a certain variety. So it does not make sense to have only one type of wine, or have wine one wine region. Who intends to make an off state would, in a generic way, a choice as wide as possible to cover the main regions national wineries.
However, those who want to start organizing a wine cellar feel sometimes natural difficulties due to lack of adequate information. Therefore, following the first suggestions in this case alentejanos dyed.
We begin with this CARTUXA Tinto 2011 wine associates its quality to the name of the Carthusian monks, who from 1587 lead a solitary life of prayer in the Convent of Santa Maria Scala Coeli in Évora. It was first produced in 1987. Product of the Eugénio de Almeida Foundation, made from the chaste Alicante Bouschet, Aragones and Trincadeira, this wine aged for 12 months in barrels and French oak barrels and 6 months in bottle. Full-bodied, with silky tannins, ripe but with vigor and freshness, is a wine with very alentejano character.
We follow this path to AVENTURA Tinto 2013 Susana Esteban, who after 15 years working as a winemaker decided to embark on the adventure of becoming wine producer. Produced from grapes Aragonese, Touriga Nacional and traditional varieties of Portalegre. The freshness transpires from the first instant, noticeable in floral and elegant strand is complemented by a fresh and balanced fruit. A wine that ends seductive and silky though restrained by firm tannins and refreshing acidity.
Portalegre follow to near Vidigueira, to find this GREAT HOMESTEAD Tinto Generations 2011 commemorative of the 2nd generation of the same family, there are about 1 century manages the property, and also the 17 vintages with this blend, made from Touriga Nacional , Alicante Bouschet, Syrah and Cabernet Sauvignon.
Great Wine Estate
A wine of intense aromatic profile, suggesting ripe fruit with soft notes of wood and spices. On the palate shows up full-bodied and well balanced, with robust tannins and good acidity combined, the finish is long and elegant.
Finally, the winemaker David Baverstock and Luís Patrão was born this HOMESTEAD OF ESPORÃO Four Castes Tinto in 2011, produced from grapes Aragonese, Alicante Bouschet, Petit Verdot and Syrah, while the nose predominate red fruits of the Aragonese. On the palate, the Syrah gives body and structure, Alicante Bouschet gives texture and Petit Verdot elegance and balance. All this after six months in American oak barrels and French, followed by six months in bottle before going to market.
Esporão four castes
Over the coming months, we will continue to the north in search of nectar to make our wine cellar.