Tasting parable written
Welcome! We are very pleased that you wanted to have this experience accompanied by Dos Cuerpos. In this written tasting you will be able to read the three sensory stages and all the components that the wine to be tasted can have, although we will not give you the answers so as not to influence your mind or your palate. Even so, we are available to answer any questions or comments about the service or the product, so do not hesitate to contact us.
Remember that the best wine is the one that you like, any aspect of the wines that we will show you are just that, aspects. Some may like astringent wines and others sweet ones, in this tasting we will give you clues on how to know what the wine contains but you will decide if it is a good or bad wine.
Data sheet
Red wine: Tempranillo 50%, Barbera 50%.
Aging and barrel: 6 months in white oak.
Place and harvest: Valle de Guadalupe, Ensenada, Mexico, 2018.
Appearance: ruby color and violet shine on the rim.
Nose: Intense cherry, raspberry, strawberry and some notes of jamaica, tobacco, coffee and wood.
Mouth: Frank attack and medium body, with a complexity of fruit flavors, along with a slight astringency and a prolonged aftertaste.
Pairing: Ideal to accompany pasta, pizzas, cold meats, medium-high intensity cured cheeses, as well as cold meats.
Produced and bottled by: Vinícola Retorno.
750ml bottle.
visual phase
Visual phase: This phase will give you clues about the life curve of the wine.
Tilt the wine glass to a white background to illuminate it either with the sun, the light from the room or the cell phone, so that the reflection of the wine forms . You must concentrate on visualizing two colors, the one in the center and the one on the contour of the reflection that is formed (rim).
Side trim:
The more ruby or cherry, the younger.
The more garnet, the more aged and aged.
The brighter, the more acid and the longer the conservation.
2. Wine body (center):
The smaller the grape, the more concentrated the flavor and color of the center of the wine.
Small grapes: Cabernet Sauvignon, Nebbiolo, Saugiovese, Tempranillo, Barbera.
Large grapes: Suvignon Blanc, Riesling, Pinot Noir, Gamay.
Drops that fall into the cup or cup tears:
It is said that the longer they take to fall, the more volume of alcohol and the more body. To tell the truth, there is no science to support this theory, it is something more romantic among oenologists and sommeliers.
olfactory phase
In the next phase, you will have to exercise your olfactory and taste memory to be able to discover where the wine takes you, if to your childhood home or if it refers you to the tobacco that your grandfather smoked or to the smell of the sea, the magic lies within of itself because only you will be able to smell what you have smelled and taste what you have tasted. Don't limit yourself when trying to find out what the wine has to offer.
Olfactory phase:
Primary aromas: They come from the strain and are the easiest to discover.
Floral: White flowers, jasmine, rose, lilac, orange blossom, acacia flower, violets.
Vegetable: Pepper, grass clippings, hay, eucalyptus.
Fruit: Cherry, blackberry and plum.
Mineral: Pitch, wet slate, granite, pencil point.
Secondary aromas: They come from alcoholic or malolactic fermentation, depending on the case.
Fermentation: Bakery, sponge cake, breadcrumbs.
Dairy: Yogurt, milk, yeast, fresh cheese.
Amylic: Nail polish, banana, nail varnish.
Tertiary aromas (Bouquet): It is the most difficult to smell when you do not have a trained sense of smell.
Leather, tobacco, earth.
These smells change depending on different reasons, here are two of the main ones:
Because of the terroir: The climate of the region, the way in which the vineyard has been maintained and the land from which the grapes obtained their nutrients.
By the type of barrel where the wine was stored:
- Americano: Resistant and porous, it reduces the astringency and harshness of certain wines (aromas: Cinnamon, coconut, tobacco, cocoa, coffee).
French: Soft and with fine pores that give the wine more elegance and delicacy (aromas: Nuts, vanilla, spices, honey, balsamic).
taste phase
Gustatory phase:
Attack: On the tip of the tongue.
Intensity: Mineral (salty) or sweet.
Evolution: Middle part of the tongue.
Texture: Balance between sweetness and acidity.
Creaminess and fat, density and consistency of the wine.
Residue: Behind the tongue.
Harmony between all the components that make up the flavor of the wine.
Taste persistence.
Confirmation: Mouth and throat.
Air is inhaled through the mouth with the wine in the mouth and the air is slowly exhaled through the nose.
It may be that at this stage you have perceived what we call tannins, but what are tannins?:
Astringent substance that gives the sensation of roughness, dryness and bitterness that they cause both on the tongue and on the gums and teeth after drinking wine.
They are what give structure, are the backbone of the wine and help the wine last longer.
They come from the skin of the grape (as well as the flavor and color of the wine) and can be seen as white dots in the glass.
Pairing:
The pairing exercise is important to provoke the discovery of new and more exciting flavors. We do these types of combinations all the time, for example, when we put milk in coffee, when we put sugar in lemonade or cheese in pasta.
When selecting a pairing, you have to consider the temperature, the intensity of the flavors and the degree of acidity. The two options that were given to you will allow you to broaden your knowledge of the same wine as it is a sweet and a salty pairing. What we are looking for here is a balance between sweet and mineral. A sweet wine will not balance properly with a sweet pairing and the same with a mineral wine and some salty olives.
It's time for you to take a bite of your chocolate, let it melt a bit in your mouth, and then take a small sip of the wine.
Chocolate generally intensifies the flavors of Cabernet Sauvignion, Merlot, and Tempranillo. As on this occasion we find a wine that is 50% Tempranillo, its flavor should combine without generating a cloying sensation , what is more, it should create a texture similar to that of the butter that softens the wine. Although perhaps for palates with little tolerance to sugar, it may be too sweet a combination.
Now you must do the same with an olive. Take a small bite, taste and drink wine. How about? Did something change?
The bitter taste of olives generally accompanies all young wines as they highlight the qualities of a wine with marked tannins. Normally the combination of these elements raises the body temperature and creates a strong astringency. Also, if you liked this last combination, we recommend trying this wine with a spicy dish.
And so far our tasting today... we hope you have enjoyed it. We leave you to continue drinking the exquisite Parabola wine. If you have any questions do not hesitate to contact us.
Thank you very much and HEALTH!
