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WINES AND CAVES
Advice, news related with the wine's and cava's world
We want to share with you some advice and curiosities that our experience in the
profession and the relations with some good professionals from the wine's and gastronomy
world has brought us. We don't want to make a guide for professional wine tasters,
we only want to share with you some tricks and curiosities so you could enjoy more
the pleasure of tasting wine and cavas from the Jaume Llopart Alemany's Cellar.
How to taste better the wine and the cava
The glass must never be full, because to make the next operations our glass can
overflow and we could spot the person at the table next us. First of all acts the
sight, is necessary to watch if the wine or the cava had strange things o many bubbles,
we have to watch carefully the colour intensity, and how this graduates from the
centre of the glass to the sides. Ideally we have to watch the glass with a plain
and clear bottom, without fluorescent lights, because these elements can distort
the tonalities. Second step we must do is move the glass like making a swirl, be
careful don't throw the wine! Once we have made the swirl, we'll be able to see
that the glass have something like "tears", theses are an indication of the alcohol
degree and sugar in wine. As much thicker and compact the "tears" more alcohol has
our drink. When we stir the wine it combines with the air so liberates its bouquets.
At this point is necessary to bring near the glass to the nose and smell deeply.
The most strange bouquets can be found inside a wine glass. Next has arrived the
moment to taste the wine, the first sip must be generous, we have to savour and
once we swallow it, pay attention to the taste that stays in our mouth, this must
be simply a pleasure. The professional wine tasters spits the wine once they have
identified the bouquet and taste of wine, they have to maintain their minds sober
during the tasting process, but we think that you will enjoy more if you drink and
swallow our wines and cavas from Jaume Llopart Alemany.
How wine preserves better
We don't have always the ideal spaces to keep the wine and the cava, but what we
can do is just to avoid some situations that are very harmful. First of all, we
must try to keep the boxes in horizontal position and never must be above movement
things like the refrigerator. Is also bad that the sun light or any artificial light
very powerful touches directly the bottles or the box which can contains them.
Other interesting details about the wine and the cava
The best corkscrew is the one that allows us to extract the cork in a vertical way
so it doesn't break. The secret of a good decanting consist on leaving the sediments
on a side, incline the bottle the exact degrees and have a good light. There are
many advises about ideal temperatures must have a wine or a cava. The wine gets
warn so quickly and there are a few wines in the world made to be drink hot, most
wines need to be cool down, but never the cool of the wine has to be so strong that
it annihilates the wines taste. Young red wine between 12 and 16º C. Young white
wine between 6 and 11º C. Sweet wine and cava between 5 and 11º C The fastest and
most secure way to cool down the wine is put it on a bucket with ice-cubes. Once
the bottle is open, and above all the cava, can be preserved during a short time
until it loses their qualities. The best solution to preserve them are the provisional
cork, if you don't have one of these you can try the old trick, the coffee spoon.
PROCESS OF PRODUCTION
THE CAVA
Only from a good wine, can be done a good cava, and only the Penedes varieties like
Macabeo, Xarel•lo and Parellada, are good enough to obtain a wine with two delights,
the wine itself the cava. With the coupage or varieties mix and in the right moment
of the base wine, this will be ready to transform into cava. Next are mixed the
base wine with the selected yeast adding sugar, after the bottles are filled in.
Then we'll get a second fermentation inside the bottle which gives the liquid the
carbonic and the froth. After this the bottles are closed hermetically and are put
in horizontal position so it can rest in the depth of the cellars during nine moths
or more. Finished the fermentation begins the getting old or raising, the lasting
of this process depends on the quality you want to give to the cava. Because of
this fermentation inside the bottle you can locate some sediment that must be extracted,
moving the sediment to the neck of the bottle. To catch this, every day the bottle
must be turned 1/8 in the horizontal position.
WHITE WINE
Once the grapes are collected, are taken very quickly to the cellar to begin the
manufacturing process. This process is based on taking out the peels and press the
grapes. After this, we must clarify it in cold, the unfermented grape juice is put
in stainless steel barrels, where it produces the fermentation during four weeks
in a temperature between 12 or 17 degrees, to keep the grapes freshness. Afterwards
we filtrate the wine and sterilises with cold so it removes all the impurities.
Three or four months after the collection it can be bottled and sold.
ROSÉ WINE
To manufacture the rosé wine it's used a process which combines some things
of the manufacturing of white wine and some from the red wine process. The rosé
wine is made with black grapes and with the same manufacturing process as the red
wine, but the difference is that in this case we leave less time the unfermented
grape juice in contact with the pulp, the juice and the beards, so the wine will
take less red colour. The posterior process needs the same treatment than the white
wine.
RED WINE
Once grapes are collected, is very important that they arrive quickly and softly
to the cellars. These are punt on a machine to tread them, after the grapes are
cover and are ready to fermentation process, and to introduce the pulp, the beards
and the juice. As a result of this combination of elements plus the stainless steel
barrels it produces the fermentation process, the temperature must be controlled
so the wine keeps and doesn't evaporates the taste and bouquet. The contact between
the pulp and the juice makes the wine get some red tonalities like the ones from
the pulp colours. When the fermentation is over must be separate the wine from the
other solid materials, the wine is filtered very carefully so the sieves keep in
the wine, which are essential for the consecution of a authentic good wine.
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