The world of wine: all about wines
The world of wine
Wine to serve with salad: which one to choose for each type
Salads are one of the most versatile, fresh dishes that we can enjoy all year, particularly in the hotter months. Although we don’t always think of wine to go with salad dishes, the truth is that there are many delicious pairings that bring out the flavours of the vegetables, fruit and dressings. The secret is to choose the right wine for each type of salad.If you would like to discover more about choosing the ideal wine for each occasion, we recommend you read our article “Key tips to choosing the right wine”.Since salads are fresh, light meals, they tend to pair well with wines that are not too prevalent on the palate. Young white and rosé wines are the ideal choice, and also some mild reds. The key is to find wines with balanced acidity, freshness and fruity notes that pair well with the salad, without overpowering the taste. Salad can also pair well with red wine. For example:Pulse salad (lentils, chickpeas): a young, light red such as a young Tempranillo, pairs wonderfully with the creamy texture of the pulses.Salad with mature cheese or cured ham: a crianza aged wine pairs well with these salads, conferring structure to balance out the stronger taste of the ingredients.Griddled chicken or cold beef salad: a young, fruity red is the ideal pairing for these salads.In this case, you can apply the rule of harmony by intensity which we discussed in the article “Key tips to choosing the right wine”, i.e. the stronger the ingredient, a more full-bodied wine is required.White and rosé wines pair perfectly well with fresh salads:Lettuce and tomato salad: The most traditional, popular salad, mixing the green of the lettuce with one of the key products of the Mediterranean diet. Fresh tomatoes, olives, onion, tuna, boiled egg and asparagus are just some of the ingredients we can add to this salad, usually served with an olive oil and vinegar dressing. A young white such as Verdejo or Sauvignon Blanc will confer freshness and acidity.Citrus or fresh fruit salad: A Sauvignon blanc white wine will pair perfectly with vegetables, cucumbers and citrus dressings. The acidity and mineral hints keep the taste light and clean. These wines confer energy to any dish, particularly ones with hints of acid or herbs.Caesar salad: The creaminess of the Caesar dressing, Parmesan cheese and griddled chicken - this salad is just begging for an acidic wine to counter the fat, but also with sufficient depth to hold off the stronger flavours. A full-bodied Chardonnay or a cask-fermented white will balance the creamy dressing and the chicken.Caprese salad (tomato, mozzarella cheese, basil): A good tomato and mozzarella cheese salad with an olive oil dressing, a true delight on the palate, and more so with quality ingredients. A Mediterranean rosé wine or a fresh white such as an Albariño will make an excellent choice.Here are some general tips for pairing wine with salads:Acidic dressing, fresh wine: the more acidity the dressing (vinaigrette, citrus), the more acidic the wine should be to balance out the dish.Main ingredients: think if the main salad ingredient is light (lettuce, tomato, cucumber), or richer (cheese, meat, pulses).Avoid wine with excessive tannin content: they can clash with the fresh, bitter taste of some vegetables.Brave the bubbles: a Brut cava can be the perfect pairing for any salad, as it is clean and refreshing on the palate.All these tips follow the logic of harmony or contrast.Where to find the best wines to pair with salads at Consum?In the wine section at your local Consum supermarket you will find a wide assortment of white, rosé and young reds that pair perfectly with salads. From a refreshing Verdejo to a Mediterranean rosé, you will be able to choose the wine that best pairs with your recipe, and surprise your guests with a simple, perfect pairing.The following is a quick guide to make choosing the right wine easier:Green salad (lettuce, tomato, cucumber)Ideal wine: A young white (Verdejo, Sauvignon Blanc). Refreshing, conferring a touch of acidity to balance the freshness of the vegetables.Caprese salad (tomato, mozzarella cheese, basil)Ideal wine: Mediterranean rosé or Albariño. It will pair well with the tomato and creamy mozzarella cheese.Caesar salad (chicken, parmesan cheese, creamy dressing)Ideal wine: Crianza aged Chardonnay. The full-body of the wine balances out the dressing and brings out the flavour of the chicken.Pulse salad (chickpeas, lentils, beans)Ideal wine: Young, fruity red wine (young Tempranillo). Confers freshness, without overpowering the creaminess of the pulses.Shellfish or fish saladIdeal wine: Brut cava or Godello. The bubbles clean the palate and bring out the taste of the sea.Find these wines at Consum’s Bodega and discover how a simple pairing can transform your salads into a special dish.
The world of wine
Tapas and wine night
Enjoy a night of tapas and wine with the perfect pairings. Discover delicious combinations for a unique culinary experience.
Tapas and wine night: pairings and ideas
Enjoy a night of tapas and wine with the perfect pairings. Discover delicious combinations for a unique culinary experience.
How to choose a good wine according to your tastes and the occasion?
Discover how to choose the right wine: red, white or sweet. Learn which factors to consider to find the perfect bottle for any occasion.
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Discover Valencian wines: history, varieties and a new wine-making boost
The D.O. Valencia Wine Night was held just a couple of days ago, and true to this year’s slogan for the event, “Small decisions can change everything”, since thanks to those decisions many families are able to carry on living from farming their families’ lands and to carry on providing the tastes of our land and its history.Because small decisions can change everything, such as choosing the right bottle of wine.The Region of Valencia, traditionally associated with the sun, market gardening and the Mediterranean, is going through an exciting period insofar as its wines are concerned. Although Valencian wines were better known for their quantity rather than their quality in the past, the area is fast becoming one of the most interesting regions for wine lovers looking for authenticity, territory and a balance between modernity and tradition.That means making decisions to preserve old vineyards, committing to local varieties, investing in new technologies, cooperating and hard work - a lot of hard work.Mediterranean characterThe Mediterranean climate gives Valencian wines a very distinct hallmark. The influence of the sea, the strong light, warm soils and constant breezes lead to wines with vivacious personalities: reminiscent of ripe fruit with a high natural acidity and balance.They are agreeable, expressive, versatile wines, perfect for enjoying either with traditional cuisine or more adventurous contemporary dishes.That character is particularly noticeable in native varieties which have adapted to the environment over the centuries, affording good-natured, territorial wines.Recovering old vines adapted to local conditions, committing to local varieties does not only confer identity and quality to the wines, but they are also factors that revitalise the region, bringing socio-economic value to an area and giving a new lease of life to the small villages in rural areas.A trip around the wine-producing areas in the Region of ValenciaThe Region of Valencia is home to three main Designations of Origin:D.O.P. Valencia: The most wide-ranging and diverse. Its sub-regions (Alto Turia, Valentino, Clariano, Moscatel) have an array of micro-climates that are ideal for producing fresh whites, Mediterranean reds and Moscatel sweet wines.It is in this area that the Merseguera variety is playing a starring role, enjoying a second life after being abandoned for a long time. It is used to make white wines of extraordinary quality. Wineries such as Flor de Ahilas, Murviedro, Baldovar and producers such as Andres Vergara bring us high quality signature wines.Moscatel is the queen variety of all the Mediterranean, and in Valencia it is considered one of the marvels for the famous Mistela and liqueur wines made from those grapes.The area of Alforins is one of the leading areas in recovering native red varieties, such as Arcos, Bonicaire, Mandó and Forcallá thereby positioning its wines among wine lovers who are looking for differentiation, elegance and quality. Wineries such as Celler del Roure, Rafael Cambra, Ca Leandro, Javi Revert, Bodegas Los Frailes and Fil.loxera y Cía have already become benchmarks.D.O.P. Utiel-Requena: The land of Bobal grapes, a native variety that, under the caring hands of experts, has moved on from producing quantity wines to producing elegant, full-bodied quality wines with strong personalities. Toni Sarrión started off with that arduous task with the wines made at Finca Mustiguillo, and many more have followed in his footsteps, such as Bruno Murciano, Pago de Tharsys. They all make white, rosé and red wines with well-defined personalities, without forgetting the sparkling wines that have enjoyed enormous success, such as Hispano Suizas and Dominio de la Vega.D.O.P. Alicante: With a much more arid climate and limey soils, this region is closely linked to the Monastrell and Moscatel grape varieties. However, other varieties are also emerging from the region, such as Giró and Trepadell. Curri Vinos y Uvas, Pepe Mendoza Casa Agrícola, Gutierrez de la Vega, Celler les Freses, Oscar Mestre, Manu Guardiola and Aida y Lluís are just some of the leading producers making straightforward wines with a definite Mediterranean character.Monastrell grapes, grown on unirrigated land, old vineyards with the vines pruned in gobelet fashion is apparently the way to produce some fine quality wines.Moscatel is the basis for the world-famous sweet wine known as Mistela, but also others such as sparkling wines and film of yeast ageing.History and future of Valencian wineWine has been part of the Valencian landscape ever since Roman times. It was mostly produced in bulk in the 20th century, but over the last two decades the trend has been to move more towards quality and identity.The future lies in a compromise between the land, sustainability and research into local varieties, and the wish to connect with consumers looking for wines with soul. Consum supermarkets are committed to this path, and therefore they offer us wines produced through this revolution that reach our tables every day.We believe therefore, that drinking Valencian wine is tantamount to discovering a land whose personality is expressed through each glass of wine.
The world of wine
How to taste wine without being a connoisseur?
How to taste wine without being a connoisseur?Do you think enjoying wines is only for connoisseurs? Today we are going to provide you with a step-by-step guide to learn how to identify all the nuances of wine and recommendations for wines available at Consum supermarkets to get you started in this enthralling world.Let’s get going then! Just as professionals do, we are going to break it down into 3 stages, ending up with our conclusions and assessments.Sight (Visual Examination): The First ImpressionWinetasting starts with our sight. Look at the wine in the glass and consider the following aspects:Colour and hue: The colour of a wine can be indicative of its age and type. Young wines tend to be more purple or ruby red in colour, whereas older wines are usually more maroon or russet. Young white wines are a pale yellow or green in colour, and they acquire a more golden colour with ageing.Brightness and clarity: A clear, bright wine suggests good quality and wine-making process. The absence of any cloudiness is absolutely essential.Tears: By gently swirling the wine in the glass, observe the drops and streaks that run down the side of the glass. Thicker, more persistent tears indicate a higher alcohol or sugar content.Smell (Aromatic Examination): Discovering BouquetsOur sense of smell is a crucial factor in winetasting. Follow these steps:First Sniff with a still glass: Bring the glass to your nose and inhale gently. Identify the primary bouquet, which comes from the grapes. It will appear fruity or floral.Second Sniff after swirling the glass: Swirl the glass to allow the wine to breathe and release more of its bouquet. This is where we perceive the secondary bouquet, resulting from fermentation, reminiscent of dairy produce or freshly baked bread.Aged wines can have tertiary bouquets, which include hints of vanilla, spices, roasting or nuts, all of which come from ageing in barrels or bottles.Taste (Palate Examination): The Taste on the PalateIt is finally time to taste the wine:First sip: Take a small sip and allow the wine to coat your entire mouth. Notice the first sensation: Is it smooth, fresh, strong?Evolution: Identify the flavours (sweet, acidic, savoury, bitter) and the texture (silky, velvety, rough).Finish or aftertaste: Note the duration and quality of the flavours after swallowing or spitting out the wine. A long, pleasant aftertaste is a sign of a good quality wine.Recommendations to start winetastingTo start off winetasting, we recommend starting with balanced wines that are good value for money. The following are some choices available at Consum supermarkets: labodega.consum.esRamón Bilbao CrianzaA D.O. Rioja red wine, recognisable by its strong flavour and bouquet reminiscent of red berries. It is ideal to pair with cheese, ham and red meat.Cune CrianzaAnother excellent Rioja, versatile and pleasant on the palate. It pairs well with all meats and is perfect as an aperitif.Protos RobleA wine from Ribera del Duero with a strong personality, perfect to serve with a hearty meal. Indispensable to keep a bottle at home.Hoya de Cadenas TempranilloA tempranillo wine from Utiel-Requena which pairs well with all dishes and is a good choice on any occasion. Good value for money.Remember that winetasting is a personal, subjective experience. With practice and attention to detail, you will develop your own criteria and preferences. Cheers!
The world of wine
PINK CIDER: MORE THAN JUST A FAD
In recent years the number of drinks classed as “rosé” have multiplied in our aisles and in catering establishments. Therefore, in addition to the rosé wines from all designations of origin, and those imported from France and Italy, we can now find pink beer, cider, vermouth and gin, perhaps boosted by the successful sales of these products due to their original colour.In view of the reluctance by some consumers regarding this range of pink drinks, we believe we need to do our bit to promote diversity, highlighting the reason behind them and the authenticity of many of these products, which undoubtedly goes beyond a simple matter of marketing.When we choose something other than water to drink, we are actually looking for sensory enjoyment, something that is a pleasure for our senses, but not only the taste (tartness, sweetness, bitterness or savoury), but also the bouquet (fruity, spicy, herby, floral, etc.), the texture (smooth, astringent, dry, thicker or thinner, or carbonated), so why not the look as well.Pink, or rosé, coloured drinks catch our eye, and pique our curiosity, inviting us to try them. Whether or not we repeat the experience is down to personal tastes.Anyway, getting back to today’s subject, pink cider, the inevitable question always crops up: What is it that gives it that colour? Although the answer can vary depending on the specific product, traditional rosé cider owes its colour to its elaboration using a variety of apples that have reddish flesh, such as the Rouge Délice, Geneva Crab, Dolgo and even some more common varieties that we can find in our greengrocer’s, such as Pink Lady. The colour is passed on to the must and remains during fermentation, leading to the final colour of the liquid, which can range from light pink to a deep ruby red.Nevertheless, there are other ways of obtaining pink cider, such as adding red apple skins during the process, grape skins or the pulp of red fruit directly, such as strawberries or cherries.Regardless of how the colour is obtained, all rosé ciders tend to have certain features in common insofar as their organoleptic properties are concerned: moderate alcohol content under 5%, moderately tart on the palate, and a sensation of sweetness due to the fruity notes. That acidity along with the carbonation that characterises cider, lead to a freshness with each sip that makes this an excellent choice for aperitifs, starters and white fish dishes.If you have an open mind and would like to delve further into rosé cider, here are a couple of suggestions that you will find on our shelves:El Gaitero Rosé (4.1%) > the rosé version of this traditional Asturian cider.Ladrón de manzanas Cider Red Berries (4.5%) > with added red berry fruit juice that gives the cider that touch of pink and a slightly sweeter taste. Cheers!
The world of wine
Icewine: The Pleasure of Sweet Wine from Frozen Grapes
Some wonderful wines can be produced in even the most extreme climates. Now is the time to discover icewine. This type of wine, considered a treasure in the wine world, is obtained by using grapes that have naturally frozen while still on the vine. Would you like to know how they are made and how to enjoy them? Carry on reading.What is Icewine?Icewine, or “Eiswein” (as it is known in Germany) is sweet wine made from grapes that have naturally frozen while they are still on the vine. Unlike other sweet wines, no extra sugar is added and the grapes are not previously dried. Freezing allows extracting a must that has a higher concentration of sugar and flavour, leading to a sweet wine with balanced acidity.Production is extremely delicate and it depends on specific weather conditions. We are going to explain how these wines are made, step-by-step:High acidic grape varieties are used, that are well balanced in order to avoid excessively sweet wines. The most common varieties are Riesling, Vidal, Gewürztraminer and Grüner Veltliner, although Chardonnay or Cabernet Franc grapes can be used for red wines.A cold, stable climate is required, with temperatures ranging between -7ºC and -10ºC, to ensure natural freezing of the grapes without premature drying. The grapes are harvested late in the season, between November and January, when the temperatures fall below freezing point. The grapes are hand-picked during the early hours of the morning or at night to prevent them thawing.The water contained in the grape pulp remains frozen, while the sugars, acids and aromatic compounds are concentrated in the must. The grapes are pressed while they are still frozen, which allows only extracting the most highly concentrated must, leaving the water crystals in the marc. This must has a very high sugar concentration (between 180 and 320 g/l) and is highly acidic, which will eventually set off the sweetness of the future wine.Harvest yields are very low: From 100 kg of frozen grapes, less than 20% must is obtained, which makes production expensive.Due to the high sugar concentration, fermentation is slow and can last for up to 2 months. It ends naturally or can be controlled, leaving a high amount of residual sugar and a moderate alcohol content (9-12% vol).It does not require barrel ageing, since its natural balance between sweetness and acidity is sufficient. The wine is usually bottled in small bottles (375 ml), because of its exclusive nature and high production cost. These wines can evolve for decades in the bottle to develop more complex notes of honey, nuts and caramel.What is Icewine like?These wines are creamy and glyceric, with a velvety texture and a bouquet reminiscent of tropical fruit (mango, pineapple, passion fruit), honey, citrus fruits and also with some floral notes.Where is the best Icewine produced?This winemaking process is only possible in regions with cold winters where the grapes freeze naturally, such as:- Germany and Austria: The cradle of “Eiswein”, with varieties such as Riesling and Grüner Veltliner.- Canada: Especially in Ontario, where Icewine is made from Vidal grapes, and has become world-famous.- United States: Regions such as New York produce some excellent versions of this wine.- Central and Eastern Europe: Hungary and Slovenia also stand out for their Icewine.Icewine is one of the most exquisite and difficult to produce products in the winemaking world. Production requires extreme conditions and attention to detail, ensuring strict control in every stage of the process. Thanks to the perfect combination of its natural sweetness and vibrant acidity, drinking this wine is a unique experience for the senses.So now that you know the secrets behind making this wine, why not try it?How to enjoy IcewineAlthough Icewine is naturally sweet, its balanced acidity sets off the sweetness to avoid them being overly sweet. The following tips will help you make the most of them:- Serve at the right temperature: Well chilled, at between 6º and 8ºC is ideal, making sure not to freeze the wine so that it doesn’t lose its flavour and bouquet.- The right glass: Use small white wine glasses or liqueur glasses to enjoy the complexity of this wine in small quantities.- Perfect pairing: Blue cheeses such as Roquefort or Stilton, citrus fruit desserts or orchard fruits such as apple or mango pie, foie gras pâté and nuts, for a spectacular contrast.Drinking icewine is an unforgettable experience. If you haven’t tried it yet, take the plunge and immerse yourself in the world of these unique wines.
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GALICIAN WINES: whites, reds and sparkling.
Thanks to the Atlantic climate and the wide variety of soils, Galician wines stand out for their freshness and finesse, whether white or red. The latter are perhaps less known, but those of us who are familiar with them agree that they are well adapted to today's tastes. The native grape varieties make them different to other wines produced around the world. Things are going on in Galicia. Wine-makers, drinkers and other professionals in the industry have all come together to showcase Galician wines, and they are achieving some excellent results.Galician white wines are the most acknowledged internationally, particularly the ones made from Albariño grapes, although other varieties such as Godello and Treixadura also make exceptionally good wines, and their presence is more noticeable in the markets today. Let's take a closer look at their characteristics:- Albariño (D.O. Rías Baixas) Fresh, citrus with vibrant acidity. Ideal to pair with shellfish and fish.- Godello (D.O. Valdeorras and Monterrei) More full-bodied and creamy, with mineral and fruity hints. Pairs well with oily fish and mild cheese.- Treixadura (D.O. Ribeiro) Elegant and balanced, reminiscent of white fruit and flowers. Perfect for pairing with traditional Galician dishes such as octopus or pastry empanada.Although white wines are better known, Galicia also produces some elegant, fresh reds, mainly using the Mencia grape variety, although there are others such as Brancellao and Sousón. Their characteristics are as follows:- Mencia (D.O. Ribeira Sacra and Valdeorras) Light and fruity, with hints of red berries and spices. Ideal for pairing with white meat and traditional Galician dishes.- Brancellao (D.O. Ribeiro and Monterrei) Intense and full-bodied, with earthy and flowery hints. Perfect for pairing with barbecued meat.- Sousón (D.O. Ribeiro and Monterrei) Tannin-rich and full-bodied, with hints of blackberries and liquorice. Pairs well with stews and game dishes.More and more Galician wineries are turning to sparkling wine, made using the traditional method with native grape varieties such as Albariño and Godello. Let's take a closer look at their characteristics:- Albariño Sparkling Wines (D.O. Rías Baixas) Dry and mineral, elegant with fine bubbles.- Godello Sparkling Wines (D.O. Valdeorras and Monterrei) More creamy, with hints of roasting.- Treixadura Sparkling Wines (D.O. Ribeiro) Aromatic and well-balanced.If you are not sure which one to choose, don’t worry, you will find a wide assortment at your Consum supermarket, although we recommend:Martin Codax, Albariño.Mar de Frades, Albariño.Verdes Castros, Godello.7 Cupos, Treixadura.
The world of wine
ALBARIÑO WINE
Albariño grapes are a variety native to north-eastern Spain and northern Portugal (where it is known as Alvarinho). The variety dates back to the Middle Age, and theories have been aired that it could have been introduced by the Cluny monks on their pilgrimages to Santiago de Compostela.Galicia and the Vinho Verde region in Portugal are the main producers of Albariño grapes, although their increased popularity means they are now grown in countries such as the USA, Australia and New Zealand.Albariño wine is one of Spain’s most emblematic white wines. It combines freshness, elegance and a unique personality, making it a prominent part of any occasion. We are going to take a closer look at what makes it so special, and see the different styles that we can find.What is Albariño wine and why is it so special?Albariño wine is a wine made using grapes of the same name, a white variety native to the region of Galicia. It is mainly grown in the “Rias Baixas” Designation of Origin region, where the Atlantic climate, the granitic soils and proximity to the sea all contribute to its singularity.Freshness and complexity are the two characteristics that make Albariño so special. Albariño wine stands out for its fruity notes of peach, green apples and citrus fruits, complemented by mineral and floral notes. On the palate it is vibrantly tart, creamy in texture and with a lasting aftertaste, making it ideal to pair with shellfish and fish.Albariño wine is the dry white wine par excellence. Nevertheless, its fragrance and balance between acidity and smoothness can confer a fruity sweetness, even though it doesn’t contain residual sugar. There are some less common versions where Albariño wine is made to be sweeter, but they tend to be experimental or released as limited editions.Those wines have traditionally been drunk as young wines, although some winemakers have recently started to age them, leading to results showing that they have enormous potential.Winemakers are now turning to ageing on the lees, fermentation in barrels or years of bottle-ageing, leading to high quality, complex wines.Consum supermarkets has a carefully chosen assortment of Albariño wines, which combine quality and value for money. The following are some of our recommendations:Martín Códax Albariño: A classic Albariño wine, with a fragrance of white fruit and hints of citrus. Ideal to pair with shellfish or sushi.Paco & Lola Albariño: Presented in bottles with a characteristic design, it is a fresh wine with notes of green apples and lime. Perfect for casual moments.Terras Gauda Albariño: A more complex Albariño wine, with a tropical fragrance and elegant body. Ideal for more sophisticated dishes.Mar de Frades Albariño: Fresh and salty, its emblematic blue bottle changes colour when chilled. Perfect for special events.Condes de Albarei Albariño: A high quality affordable choice, with hints of ripe fruit and well balanced acidity.
The world of wine
Fortified wine varieties
Discover the different types of fortified wines, their flavours and unique characteristics. Learn how they are made and the best ways to enjoy them.
The world of wine
Rosé cava: sweet, semi-dry and semi-sweet
Discover the different types of rosé cava: sweet, semi-dry and semi-sweet. Find the best rosé cava for each occasion and enjoy its unique flavour.
The world of wine
Medium sweet wine: Meaning and types
Find out what medium sweet wine is, its features and varieties such as medium sweet red wine. Find out how to choose it and enjoy it.
The world of wine
Bottle-aged wines: What they are and which ones to choose
Learn what bottle-aged wine means, its characteristics and about the best bottle-aged wines, including a choice of white wines.
The world of wine
Wine in cans: white, red and rosé
Discover the choice of wine in cans: white, red and rosé. Find out why this is the perfect, practical alternative for any occasion.
The world of wine
Christmas beef or pork cheeks in red wine sauce: Recipe and side dishes
Find out how to cook pork or beef cheeks in red wine sauce with this easy recipe. Surprise your guests with this dish at Christmas!
