Champagne Festive Night!

We are very delighted that our professional champagne tasting lightened up the festive mood for all winelovers and wine professionals attended!

And as a bonus, we all discovered our favourite bubbles among exquisite wines by Champagne House Gardet (Chigny-les-Roses, Premier Cru).

✅  Blanc de Blancs brut – 100% Chardonnay aged on the lees for 3-4 years, really delicate bubbles and freshness preserved.

✅  Blanc de Noirs brut premier cru – 60% Pinot Noir, 40% Meunier, aged on the lees for 2-3 years. Full bodied and elegant wine.

✅  Brut Reserve 1/3 Chardonnay, 1/3 Pinot Noir, 1/3 Meunier, aged on the lees for 4-6 years, 25% of reserved wines aged 1 year in oak, as a result complex, but not over-oaked champagne.

✅  Brut Rosé: 40% Pinot Noir, 40% Meunier, 10%Chardonnay, 10% red AOC Champagne, aged on the lees for 2-3 years. A classy rose champagne with a lot of freshness and fruits.

Absolute favourites of the evening were Rose and Blanc de Blancs, however experienced wine professionals appreciated Blanc de Noirs and Brut Reserve even more.

Happy Bubbly New Year 2018!


Bordeaux wines tasting

The motto of our Bordeaux wines tasting was: “affordable yet excellent reds”.

And we indeed have discovered some Merlot-based Right-bank appellations of a superb value: Côte de Bourg, Blaye and the satellite of St.Emilion – Puisseguin, comparing 2013, 2011 and 2008 Merlot-Cabernet Franc blends!🍷 🍇
No surprise, the 2008 Puisseguin-Saint Emilion proved this vintage to be an exceptional one in Bordeaux being the favourite of the night!

Blind Wine Tasting: 3rd edition

This time we  BLIND tasted 2 wines made of international grape varieties vs another 2  made of local varieties from different countries of the Old World!

Looks like international varieties have won: Sauvignon Blanc from South-Western France and Syrah/Tempranillo blend from DO Manchuela conquered more winelovers hearts than Sardinian Nuragus and Croatina from Piemonte.

But it is always an amazing experience to try new different and local varieties for the first time!

Portuguese wines tasting

Wine tasting of inland Portuguese reds of Beira Interior had a lot of success in Barcelona this fall. It is the less known wine region that has been recently gaining its fans all over the world!


Have you heard about mono varietal Rufete wines from Portugal? – If not, no wonder, because it is a local grape variety planted in the wine region of Beiras that would already be extinguished by now if not recovered by some Portuguese producers. One of them is Quinta dos Termos who have been working together with the Portuguese Ministry of Agriculture for this to happen.

In Jancis Robinson’s book “Wine Grapes” this family wine producer is a reference for Rufete variety! This hard to grow, late ripening variety gives extremely aromatic, and nicely structured wines that can age very well, often compared with Pinot Noir.

During our tasting we came to conclusion that 100% Rufete expressed in Reserva Talhão da Serra 2014 is perfect both for summer and as an aperitif, being a delicate and elegant wine.

Other stars of the evening were

✅  A really sui generis portuguese wines blend Colheita Selecionada 2008 🍇: trincadeira+tinta roriz+touriga nacional+rufete which became the wine of yesterday night with 8 votes out of 15! 🍷👏

✅  100% Tinto Cao which is very rare to find as a mono varietal wine! Some strong Tinto Cão apologists found the Escolha 2008 very special!


Burgundy wines tasting

Our Burgundy wines tasting in Barcelona gathered wine lovers from many countries!

All together we enjoyed the exclusive selection of some affordable Pinot Noir wines with an excellent value from Côtes de Nuits and Montagny Prémier Cru Chardonnay! 🍷🍷🍷


Develop your tasting skills

Wine tasting is much more than drinking and enjoying wine. It involves our 4 senses: sight, smell, taste and feel. (And if you pair wine with your favourite music or any other sounds of your choice the 5th sense hearing comes to the picture). So, view it as a possibility to discover the sensorial nuances you have never experienced before. Developing your palate thanks to the wine tasting will also help you to cook, spice and combine your food even better!

The essential advice is to go slow when you grab a glass of wine to drink.Start with a visual aspect: color, its shade and intensity, still or bubbly?, hazy or clear? The most important sensor, however is our nose. The experienced wine tasters are able to identify the main characteristics of a wine blindly, just by smelling it. So smell it, swirl it and smell it again before making a sip. It is often easier to feel more detailed aromas with your eyes closed. This is when as much as possible information will come from your nasal sensors.

The wine aromas generally can be classified as: fruity (citrus, tropical, green, stone fruits, red fruits),  floral, oaky, spicy, earthy, vegetable and others. The objective of the first smell is to identify those groups presented in your drink. If you cannot name them, make a note of whatever you feel when sniffing this wine. Any association that your mind brings, does not matter how strange it might sound. If your first impression is nothing but an alcohol smell, write it down too.

Sip it when you feel ready and describe the group of tastes first: sweet, sour, bitter or salty. It can be a mix of  flavours, but one group will dominate. Define it. The next step is to go deeper and interpret the taste you feel to esculent things you had tried or smelled before. A glass of good wine will contain dozens of different aroma and flavour compounds depending on the grape type, region, production style and other factors. Equally, the same grape variety will smell and taste different from year to year.

Here are some examples of the typical wine flavours:

Expect some black fruits and dark berries in red wines made of Syrah, Tempranillo, Cabernet Sauvignon, Malbec.

Red fruits and red berries are more likely to be found in Pinot Noir,  Grenache, Sangiovese, Merlot.

Stone fruits like peach, apricot, nectarine are to be found in Sauvignon Blanc, Chenin Blanc, Gewürztraminer.

Citrus and green fruits usually accompany Chardonnay and Pinot Grigio.

And the last sensor involved is a feel, in other words, a sensation that a liquid brings up when “touching” your tasting buds. You will sense: temperature (cold/warm), approximate degree of alcohol (heat), astringency (contributed by tannins). Consistency or structure of the wine is another good indicator of its quality. Mousse and creamy, thin and light, well-structured and balanced, full-bodied or too aggressive – all these characteristics will help you to estimate a wine overall.

It might look complicated and confusing at starters, but after a couple of dozens good wines tried (tasting them slowly), after some wine degustations visited, you will not even notice becoming a wine geek!