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Most restaurants and bars don’t have a professional sommelier, so don’t worry because what you should do in this situation is simpler than it looks. What they mainly expect from you is to check that the wine’s in good condition. It doesn’t happen often, but the wine may have pricked if it’s been stored incorrectly or if it has undergone sudden temperature changes.

Another defect that can occur is corked wine. This problem occurs because of a molecule known as TCA (trichloroanisole) found in wood and cork. When TCA comes into contact with wine, it can spoil it, causing a strong odour of moisture or mould and affecting its flavour. Sometimes it’s difficult to detect the smell, but if the wine is tainted by this molecule its flavours will have been altered and it probably won’t taste very pleasant. So, if you smell the wine and get a whiff of wet cardboard or damp, like a basement, we recommend that you ask the waiter to bring you another bottle of the same wine to taste.

On the other hand, the wine may be oxidised. This means it’s been exposed to too much oxygen. How do you tell if your wine is oxidised? Well, it’s usually easier to detect than corked wine. For example, oxidised white wines tend to turn yellower and reds browner. In addition, the taste tends to become more bitter and rough.

To detect all these possible unpleasant aromas and flavours, all you have to do is check the colour with the glass on the tablecloth. Next, swirl the glass a couple of times on the table to aerate it and release its aromas. The next step is to inhale it deeply and take a small sip, swilling the wine around your mouth. If you perceive any of the smells and tastes mentioned above, don’t be afraid to order another glass of wine or another bottle. Also, let the waiter or sommelier know what’s wrong with it. The same if it has sediment or there are bits of cork floating in your wine.

If you’re interested in learning more about how to taste a wine and identify all its aromas and flavours, we have some very interesting classes for you. Do you know our WineClass series on YouTube? Check out our first video below, they’re very short and easy to take in. We’ll also leave you another related article with some easy tips for ordering wine in a restaurant or bar and always getting it right.

To put it simply, tannins are compounds that occur naturally in the skin, seeds and stalks of grapes. You may have also heard of polyphenols in wine. Well, tannins are scientifically known as hydrosoluble polyphenols, compounds that are also present in other foods such as coffee or chocolate.

In red wine, when the skin and seeds come into contact with the must, they acquire these substances that produce the astringency and dryness that you note in some wines. In fact, in the descriptions of certain wines you may find that it is described as tannic if it is particularly rich in tannins.

On the other hand, aged wines also acquire tannins through contact with wooden barrels.

Tannins act as natural antioxidants that help protect the wine and also provide colour, structure and a dry and slightly bitter taste. In addition, as you will know, polyphenols are valued in the areas of health and nutrition for their anti-inflammatory, astringent and antiseptic properties.

There are studies that show that black grapes are rich in phenolic acids, flavonoids and resveratrol. The latter is one of the most important substances because it helps reduce blood pressure and to look after our cardiovascular system. Other research also shows that resveratrol is important in the fight against cellular ageing, so it should be considered as an asset in degenerative diseases such as Alzheimer’s. That said, wine is an alcoholic drink and we should always enjoy it in moderation.

As we have already said, tannins in red wine are acquired from the pips, husks and skins of the grapes used in the alcoholic fermentation of the must. By contrast, these parts of the grape are removed in the pressing of the must when making white wine. Thus, white wines contain fewer tannins, with those aged in barrels containing more.

On the other hand, we must consider that some grape varieties have more tannins than others. The tempranillo variety (like our 875 m Tempranillo),  

Merlot, Cabernet Sauvignon or Mencía have a high presence of tannins. By contrast, the Garnacha or Pinot Noir have much fewer. In addition, we are fortunate that Spanish wines are richer in tannins as the sunny climate helps them proliferate, and because the wine-making processes are quite traditional and maintain the natural properties of the grape.

There are several reasons why the cork breaks when you open a bottle of wine. Also, keep in mind that if the cork breaks, it doesn’t always mean the wine is bad.

The cork needs to stay hydrated and in contact with the wine, so the way you store it at home is important, especially if it’s a quality bottle. The right thing to do is to keep it in a horizontal position, so that the liquid touches the cork. Also, if you think about classic wineries, they’re usually dark and humid cellars. When stored in these conditions, the cork doesn’t dry out and the wine’s nuances, aromas and flavours stay intact.

Storing your bottles vertically can cause the cork to dry out and alter its structure, making the wine oxidise earlier. This will also make it more likely to end up spoiling. Keep in mind that not all corks are created equally. While that may seem like a lie, the quality, density and size of the cork also affect the wine it preserves.

Another reason that can affect the condition of the cork is mould, if the bottle has been kept somewhere that’s too damp. However, unless there are pores in the cork, this is unlikely to affect the wine. There are also certain moths and insects that live in cellars and can eat the cork.

On the other hand, the reason your cork breaks may be simply because you’ve not used the bottle opener properly. If you don’t screw it in far enough and if it’s not right in the middle, you run the risk of breaking it because of the way the pressure is applied. As such, you should also consider the shape of this utensil, since not all of them will do. It must be sharp and pointy enough to remove the cork cleanly.

If the cork breaks, our first tip is to try to remove the remaining cork from different angles. As a last resort, push the cork in and strain and decant the wine before serving. If the wine is very old, you can even filter it directly into the glass to avoid losing more aromas by passing it from one container to another. What is certain is that you should remove the fragmented cork from the wine as soon as possible because it can degrade it.

Another expert trick is to have a two-pronged opener, also known as a butler’s thief corkscrew, on hand if you think the cork may break.

Sometimes the bottle opener is too bulky to fit into a bottle with the broken cork. In this case you can use a corkscrew, screwing it all the way down and pulling the remaining part in one go.

Although historical evidence shows that wine has existed since the Neolithic period, but the information we have on wine-making process only dates back to the 8th century BC. At this point, people were already talking about how to care for the grape wines and harvesting and crushing grapes. Over time, the wine-making process became increasingly complex and sophisticated and, even though the process follows some essential steps, each winery has its own personal flair that gives their wines different characteristics.

In Spain, the grape harvest usually takes place between September and October, but it takes place increasingly earlier in the year now due to climate change and drought. We start harvesting our white grapes at the end of August and then start with the red varieties in the first week of September.

Preparation for the grape harvest starts with sampling, in other words, the oenologists take some of the grapes to see if they are ripe enough, and if they have enough sugar and flavour to be harvested. They also check that the pips are well toasted and that the colour of the grape must is right. For harvesting, the grapes need to be dry. It’s also best not to harvest during the hottest hours of the day so that they don’t ferment.

Once the grape harvest starts, the teams of pickers manually cut the bunches of the vines with special scissors. Then, they fill up their baskets and tip them into a tractor to transport the harvest to the winery. The grapes must get to where they will be processed shortly after harvest, otherwise they will ferment and rot.

Here at El Coto de Rioja, the harvest can take a few weeks because we own over 800 hectares of vineyards. If you want to know more about how the vine is prepared throughout the year, we have a series on YouTube where we discuss it in detail.

When the grapes reach the winery, the first step in the wine-making process is destemming, which involves removing the leftover leaves and stems from the grapes. By doing this, we get rid of the acidity and grassy notes from the stem. Then, we move on to the crushing to the grape pulp out. The extraction is done by a machine in a way that doesn’t damage the skins or pips.

Afterwards, the grape must with the skins and pips are pressed to get the remaining juice out and get the yeast that will cause the alcoholic fermentation during the next stage.

Alcoholic fermentation takes place when the sugar in the grape must is turned into alcohol. For this to happen, the grape must is put into stainless steel tanks and the liquid is left to rest for three weeks at a controlled temperature. Depending on the type of wine we’re making, this process may differ slightly. For example, in white wines, the fermentation takes places after extracting the skins and pips, while with red wines they are left in to give them their characteristic colour.

Fermentation allows us to turn grape must into wine. But the process doesn’t end there! Now, the wines that will be Crianza, Reserva or Gran reserva wines start their barrel-ageing stage. Each of them needs to be aged for different amounts of time. For example, young wines do not need to be barrel aged, Crianza wines need a maximum of three years, Reserva wines between twenty-four and thirty-six months, and Gran reserva wines need over forty-eight months. During barrel ageing, the wine takes on new aromas and flavours.

Lastly, the best wines are finished off by ageing them in the bottle. During the months they spend on the bottle rack with controlled temperatures and light levels, all of the flavours and aromas of the wood are mingled and rounded off, making the wine harmonic and easy on the palate.

Here at El Coto de Rioja, we always strive for excellence at every step in the wine-making process. To do this, we have become the winery that owns the most vineyards (all of them in the sub-regions of the Rioja Qualified Designation of Origin). Not only that, but we are also committed to innovation and cutting-edge technology. This way, we can ensure that we get an exceptional product every year,

What’s more, we don’t just have one winery, we have twelve, each of which specialises in one part of the process. Do you want to find out more about our spaces? You can see them here.

Did you know that El Coto de Rioja was a trailblazer in planting new white grape varieties approved by the Regulatory Board in 2006 (Verdejo, Chardonnay and Sauvignon Blanc)? You might be more familiar with our red wines, but we also have the widest range of white wines in Spain.

Simply put, we can say that alcoholic fermentation is the part of the winemaking process that turns the natural sugars in the grapes into ethyl alcohol. Our fermentation process always starts with destemming the grapes (red and white) to get rid of any leaves and stems.

Then they are pressed, for white grapes, and immediately filtered to separate the must from the skins and seeds so they won’t affect the colour of the finished wine. After that, alcoholic fermentation takes place when the sugar in the must is transformed into alcohol in stainless-steel tanks at a controlled temperature (14 °C-16 °C).

For red wines, the process is similar but the grape skins are left in the must while it ferments in the stainless-steel tanks to extract all the colour compounds, which give these wines their characteristic hue.

The big mystery is rosé wine, which is somewhere between a red and a white. Meaning we use 100% red grapes but, during fermentation, the skins are only left in the must long enough to give it that pink tone.

This process of turning sugar into ethyl alcohol is done by yeast, either the yeast naturally present on the grapes or selected yeast, which is grown in a lab. Yeast turns the natural sugars from the grapes into ethanol and carbon dioxide. In this case, fermentation doesn’t only create alcohol, it also contributes new aromas and flavours to the wine.

Selected yeast is a component added by oenologists during wine fermentation and there are many types. For example, the natural yeast on the grape skins and yeasts grown in a lab.

Sugar is another essential component for wine fermentation. The more sugar, the more alcohol the yeast will produce. However, too much sugar is also bad because it is harder for the yeast to turn it into ethanol and can halt the fermentation, affecting the aromas and flavours of the wine.

Fermentation temperature is another factor that has to be carefully monitored. Depending on this temperature, you get different nuances. Normally, red wine is fermented at a higher temperature than white wine.

Most wines, whether white, rosé or red, are fermented in large stainless-steel tanks, which offer the best hygiene and temperature conditions. However, there are more and more whites and reds that have been fermented in oak barrels. These barrels make the wine buttery and impart the aromas and flavours of the wood.

Many wines undergo more than one fermentation. While the primary fermentation creates alcohol and other compounds that improve the taste, some wines also need a secondary fermentation.

Alcoholic fermentation

As we said earlier, in alcoholic fermentation, yeast on the grapes turns sugars into alcohol naturally. The yeast that carries out the fermentation process is a micro-organism that break down any organic material.

(h3)Malolactic fermentation

Malolactic fermentation is the process in which malic acid, naturally present in grape must, is converted to lactic acid. In red wines, this normally takes place after alcoholic fermentation. This malic acid is what gives some wines their acidity and freshness, like white wines for example.

Bottle fermentation

Sparkling wines have another fermentation process after they are bottled. The oenologists add a combination of sugar and yeast to the wine, which generates carbon dioxide and the characteristic bubbles found in this type of wine.

Carbonic maceration

Also known as whole-bunch fermentation, in this process the grapes are fermented whole. This process is typically used in La Rioja to make young wines.

Destemmed fermentation

In this case, the stems are removed before fermentation. This process tends to be used to avoid any defects in the wine, like grassy notes.

@spanishwinelover

The person behind this account is journalist Amaya Cervera, who specialises in wine and works with wine guides and publications. In 2014, she started the Spanish Wine Lover digital magazine, which features renowned national and international experts from the sector. This makes it an important media outlet for wineries and people like you who are reading this post because they want to know more about the topic.

 @Josseppituroca

Josep Roca i Fontané is a pre-eminent figure in this sector in Spain. He is the sommelier at El Celler de Can Roca. In 2017, this influencer was granted the Enosofía prize from the Wine Museums Association of Spain (AMVE) for his work to “safeguard, preserve and spread wine culture in all its expressions.” He has more than 62,000 followers on IG. Without a doubt, you should follow this profile for his knowledge of national and international wines.

@winefolly

Wine Folly is one of the most well-known international accounts with the most followers on social media, and in the wine world. US native Madeline Pucket, a wine expert, is the face behind this profile. With over 400,000 followers, she tends to post information, infographics, videos with tips and recommendations, and articles about wine culture.

@somm_vivant

Amanda McCrossin is a sommelier from California with thousands of followers on IG, YouTube and TikTok. She loves videos with loads of basic, simple tips on how to decant wine or the different ways to open a bottle without a corkscrew, for example. It’s a fun account with a lot of information on the sector internationally.

@james.suckling

James Suckling is a US journalist who was editor of the magazine Wine Spectator for 20 years, in addition to being featured in several documentaries on the sector. He is one of the most world-renowned experts on the topic and his recommendations are followed all over the globe. You can follow him on IG and his digital magazine JamesSuckIing.com.

@winesandthecity

This profile is run by Spanish sommelier and communicator Meritxell Falgueras. A regular collaborator with specialised media outlets, she has published four books on wine and her social media is full of tasting notes and simple wine tips. Her motto is #ConVinoConTodo (#WineWithEverithing), which is also the name of one of her books.

@sumillercampo

Javier Campo is a famous sommelier who also does important dissemination work in the sector. He works with several media outlets and is also a food advisor and trainer. A member of the Spanish Association of Wine Journalists and Writers, he has over 36,000 followers on IG, plus an eponymous blog.

@ferrancentelleswine

Ferrán Centelles is a Catalan sommelier who trained with Ferran Adriá at El Bulli, where he worked for many years. He is the Spanish representative of prestigious wine critic Jancis Robinson. Another wine expert you should follow to learn all the latest news in the sector.

The wine-making process for semi-sweet wine is very similar to any other white wine. However, the main difference is in the fermentation process. When it comes to traditional white wine, fermentation continues until all of the sugars are used up, and when it comes to a semi-sweet white wine, fermentation is stopped in order to leave a certain quantity of sugar. We can use any variety of white grapes to make this kind of wine. 

For example, our El Coto Semidulce, is made using Chardonnay grapes. These grapes are cold-pressed and protected from oxygen in the air using dry ice; and the must is fermented separately at a controlled temperature that never exceeds 16 °C.  

Once we reach a balance between aromas and sugars, alcoholic fermentation is halted. That’s how we get that special sweetness and freshness when tasting this wine. It’s worth mentioning that this sweetness never comes from added sugars.  

When it comes to pairing food with any kind of wine, remember that you want to boost the flavour of both of them, not to mask one of them. 

When it comes to semi-sweet wines, the amount of residual sugar that they contain will noticeably affect the choice of dish for pairing with them. We recommend pairing this type of wine with nuts, olives or any kind of pickled product, because a smooth wine like this creates a pleasant contrast with the sour and salty flavours of these kinds of snacks. El Coto Semidulce pairs perfectly with starters and aperitifs, as well as cheese boards, fruit and desserts.  

A delicately sweet white wine also goes really well with light cheeses such as Burgos cheese, ricotta, mozzarella and feta. When it comes to desserts, ones that are cheese-, egg- or fruit-based, as well as flans and fruity ice-creams pair perfectly with this type of wine.  

Did you know that there’s now a trend for pairing sushi with sparkling wines and semi-sweet wines? They help to cleanse the palate of the lingering fishy taste so that you can enjoy the next bite even more. We particularly recommend them for pairing this delicacy with white Chardonnay wines. 

Young white wines go perfectly with lighter dishes. The most notable feature of these wines is the wine-making process, since they aren’t barrel aged. Young wines are made in the same year that the grapes are picked and are sometimes known as ‘yield wines’.  

Depending on the variety of grape used to make them and the wine-making process used, these wines might be more acidic or sweeter. As such, the perfect serving temperature should be between 6 °C and 10 °C. What’s more, young wines with floral or fruity flavours should also be served cold.  

El Coto Blanco is a fresh white wine with aromas of white fruits with a fresh citrus kick. The serving temperature for this type of wine is between 7 °C and 8 °C. You can pair it with seafood and paellas.  

Crianza white wine has been aged for 18 months, 6 of which must have been in the barrel. We could say that the serving temperature for this type of wine should also go up in line with the amount of time spent in the barrel. The ideal serving temperature would be between 10 °C and 12 °C. 

The temperature has a direct influence on how we perceive the aromas of the wine. So, in this case, the best thing to do it to serve it in a way that helps to enjoy them. However, you need to bear in mind that if the wine is too warm, it could boost the alcohol content and increase the sting of the wine.  

Specifically, our 875 m Chardonnay is a wine that should be served at this temperature (between 10 °C and 12 °C). It is made using Chardonnay grapes and goes perfectly with fish and rice stews, and with seafood in general. Barrel fermentation makes this wine particularly silky and gives it complex aromas.  

To enjoy a white wine in the hotter months, make sure you don’t leave it in direct sunlight, even if it is in an ice bucket. Sunlight can damage the wine and change its flavour. It’s also not a great idea to put ice in your wine.  

When you buy a white wine or rosé, the best idea is to store it in the fridge. If you have bought a bottle of wine on the same day that you want to drink it, leave it in the fridge for at least two hours, or in the freezer for half an hour. Another way to chill a wine quickly is to put it in an ice bucket.  

 When it comes to sparkling wines, the best idea is to serve them very cold. To get the right temperature, you can leave it in the freezer for an hour. If you’re short on time, you can put the bottle in an ice bucket for half an hour. Once you open the wine, you need to keep it cool. 

The hottest months of the year are nearly upon us, and white wine is the order of the day to go with our apéritifs, lunches and dinners. They’re ideal wines and really tantalising for a good sip over the coming months. For a white wine to be called a Verdejo, it needs to be made only using these grapes or with at least 85% of them.  

What stands out about these wines is their smoothness, fruitiness and freshness. The colour of Verdejo white wine is generally straw yellow with green shimmers, both clean and bright. In the mouth, we get nuances of fresh herbs and a slight bitter flair, which makes them even more tantalising and really easy on the palate.  

The white Verdejo grape variety is the result of crossing white castellana grapes and traminer grapes, which come from Italy. The most notable of their main characteristics are the following:  

Compared with other varieties, they have smaller bunches, and they take on a greenish yellow tone when they ripen. Their translucent skin allows us to see the pips inside them when lit from behind.   

They are one of the most important crops in Spain. These grapes can grow in dry climates, even in soil that is not necessary very fertile. Even though this variety is native to the Rueda Designation of Origin, it still grows in areas that fall within DOCa Rioja.   

Currently, while used to create young wines, the Verdejo grape is also used to create crianza wines, since the structure of the grape allows for barrel fermentation and barrel ageing.

For a little summer tipple, either with your family or friends, we recommend having a bottle of El Coto Verdejo on hand. It is thought to be the first monovarietal white Verdejo wine to be produced in the Rioja Designation of Origin; in other words, it’s the first one to be made exclusively using Verdejo grapes.  

Just after harvesting, the stalks are removed and the grapes are cold macerated and gently pressed in the winery, ensuring that they don’t come into contact with oxygen in the pre-fermentation process. Once the full fermentation process gets started, it takes place at 16 degrees centigrade to extract all of the grapes’ aromatic potential.  

The vineyard is located in Finca Carbonera, one of the highest vineyards in the DOCa Rioja. If you love seafood, El Coto Verdejo is the perfect pairing for your feasts from the sea. It’s best to serve it at a temperature between 7 and 8 degrees centigrade.  

Before it reaches your mouth, wine has to go through a long process. It’s true that we’ve discussed this in other articles, such as when we spoke about the different stages of the grapevine, which is an important process because it’s where it all starts. However, just focussing on this information isn’t enough to understand what the different types of wine are and their characteristics. 

Below, we’re going to take a look into the different classifications of wines according to three different analytical parameters: colour, sugar content and vintage. 

• Red Wine 

This is the most popular wine among consumers around the world. Its colour comes from the use of red grapes during the wine-making process in which contact with the grape skin and pips plays a fundamental role in giving its characteristic dark tone.    

For example, our Coto Real Reserva is made using red grapes of the Tempranillo variety, a very common grape in Spain which has become one the top grape for making red wine in the country.   

• White Wine  

The ingredient that sets these wines apart is the grape must (the grape juice that may contain skins and seeds), regardless of whether they’re white or red. If the latter are used, there is one condition: they can have a coloured pulp and they can’t be macerated with their pomace (the grape skin). The must without grape skin is what gives the wine its clear yellow tone. 

• Rosé Wine 

It’s not easy to create this pink colour. The process can take hours and it’s done using the must of certain carefully selected grapes. This must is left to macerate for a period of time. The colour of the wine can vary between purple or pale pink.  

• Dry and Semi-Dry Wine  

Dry wines contain under 4 grams of sugar per litre, and semi-dry wines must contain under 18 grams. These wines are given this name due to the naturally occurring sugars in the grapes being turned into alcohol in the fermentation process. However, we use varieties of grapes with low levels of sweetness to make these wines.   

• Semi-Sweet and Sweet Wine  

Semi-Sweet wines contain up to 45 grams of sugar per litre, and sweet wines can have over 50 grams. Wines of this type have a very specific aroma. Even though these wines have a higher sugar content, they don’t necessarily have a specifically sweet taste, but rather we perceive them as less bitter and sour than dry wines.  

They are made using a must with a high sugar content. For example, El Coto Semidulce is a white wine made using chardonnay grapes with aromas of pineapple and citrus fruit. It works really well with starters and apéritifs and also goes amazingly with cheese and fruit.  

If we want to classify a wine, one of the main aspects we need to consider is its age. We work out this aspect using the vintage, which means the year in which the grape was harvested and the time ageing in the barrel or bottle. These times will vary depending on the designation of origin that the winery belongs to. 

• Young 

These wines stay true to the essence of the grapes used to make them and are also known as yield wines. One feature that makes these wines stand out from the rest is that they are not barrel aged, and they are bottled as soon as the fermentation process is complete. 

• Crianza 

These wines have been aged for at least 24 months, 6 of which must have been in a wooden barrel.  

When it comes to DOCa Rioja red wines, they must be aged for at least three years, with at least one year in the barrel. For white wines, the DOCa stipulated that the wines must be aged in the barrel for at least six months.   

• Reserva 

Reserve wines need to be aged for a maximum of 3 years. During this time, they need to be stored in an oak barrel for at least 12 months and in the bottle for at least 6 months.  

For DOCa Rioja, reserve wines must be aged for at least three years, one of which must be in an oak barrel, followed by bottle ageing of at least six months. For white wines, the DOCa states that the ageing period must be two years, six months of which must be in the barrel. Wines of this type stand out because of their appearance because they lose all of the colour that a young wine has. 

• Gran Reserva 

These wines are aged for at least five years. During this period, they must spend at least two years in an oak barrel and 2 years in the bottle. For white wines, the ageing time is four years, of which six months must be in the bottle. You can tell Gran Reserva red wine from its orange tones or, for white wines, they dark golden tones.  

Lastly, there’s one other category that we can use for wine, which is the wine-making process, since this gives the wines different nuances, aromas and flavours. 

Leaving the stalks in:

• Carbonic maceration.  This is a very traditional process that has been used in the Rioja for many years. What makes it different is that the entire bunches of grapes are put in the vat, which generates a greater amount of carbon due to the stalk of the bunch. This wine-making method leads to very distinctive wines. 

No stalks:  in other words, with just the grapes 

• Late harvest. The grapes are harvested later than usual to get sweeter wines. This means that the grapes start to dry out and have more concentrated sugar.   
• Selective harvest. As the name would suggest, this involves meticulously selecting the grapes to make top-quality wines.  
• Sparkling wines. These wines contain naturally occurring carbon dioxide because they are fermented for much longer than normal wines.