U.K. Modern Slavery Act of 2015 Statement Viña Concha y Toro 2016 Modern Slavery Act Statement of Tr
Sao Paulo was chosen to conduct a new activity of the Concha y Toro?s Sommelier Academy program.
I invite you to a magical journey to northern Chile, to the Pan de Azúcar National Park.
I invite you to check out some important steps to buy wines online without any trouble.
Today I invite you to know the differences and myths about these two great wine families.
At this new edition, Viña Concha y Toro presented its main wines from Chile, Argentina and the Unite
The 2014 Terrunyo Carmenere vintage was presented by winemaker Marcio Ramírez in one of South Americ
At our Wine Store in Alonso de Cordova you will have the opportunity to purchase exclusives products
Crème Brûlée is one of the delicacies made to be enjoyed slowly and step by step: first you have t
I want to tell you how to design a rich cheese board and choose the perfect wine pairings for it.
And the tasting of a cheese board should end with the most spicy and strong- of course the blue chee
Large round blocks, mostly from alpine mountains, must have the right flavor and structure. The whol
It is time for semi-hard cheeses with moderate flavors. They contain less water and correspond to a
In second place, we must serve soft cheeses with short ripening time, such as Brie and Camembert.
A good one should be delicate, with herbal flavor, notes of dried fruits and a rich natural acidity.
Amidst the array of new vintages featured this year, the 2014 Don Melchor took the spotlight alongsi
Megumi Ichaikawa visited Pirque to taste cold climate wines for a new report on Chile which will be
Sparkling, fresh white (like Sauvignon Blanc) and rosé wines are served cold. But how cold? Some three hours in the refrigerator at 8°Celsius approximately and then straight to the glass without leaving the bottle in the open air.
And if we let it get warmer? We will not sense the acidity, the fruit will be heavier and the freshness will be lost.
Whites with more body and structure, like Chardonnay, which have usually been kept in casks, express their aromas better when the wine is around 10 to 12°C, or even 14°C for ultra premium wines.
And if we serve them colder? We will not feel the wine’s aromas and flavors, and this makes no sense.
With the red wine varieties we should be careful with the temperature because if we pass 20°C, the wine will show more alcohol than fruit, tired tannins and be heavy in the mouth.
However, we can standardize 14°C as the minimum and 18°C as the maximum.
“There are various suggestions for knowing the temperature, but they are very relative,” clarifies Gabriel Salas, sommelier of Concha y Toro.
“For example, the glass mists up when pouring white wine. This generally indicates that it is very cold, but perhaps the glass is warm or the atmosphere very humid.”
An important point is that the glass should never be very full, this avoiding the wine rising in temperature.
“A white wine should be served in a smaller glass than the red and never be filled to more than about 1/3 of the glass. On the other hand, red may be served up to 2/3 but, for my taste, it is best just up to a half.”
Another alternative for serving wine, explains Mr. Salas, is placing the red in the refrigerator for an hour. This clearly cools the wine but when taking it out and thanks to the room temperature, this will gradually rise to some 16 to 18°C.
The thing is that red wines are generally served too warm, which damages their aromatic expression and the leaves the wine a bit alcoholic.
Contrary to popular belief in not simply random text popular belief Lorem.