sala donde se crea el vino elaborado en tinajas de barro

Wines made in clay amphorae? A return to the origins

What if we made wine the way it used to be, a wine crafted in clay amphorae? That was the question—or rather, the challenge—we posed at PRADOREY back in the summer of 2016. After an intense and fascinating internal debate, we decided to go for it. After all, every time we had done something different, it had worked out well for us. There aren’t many records on how wine was made “the old way,” but a quick Google search for “origin of wine” offers several clues. Among them, countless references and illustrations show that clay amphorae were already being used in ancient Egypt around 3000 BC. Those images opened our eyes. Why not craft wine in an artisanal way, using the same ancient materials, without modern tools, and in centuries-old clay amphorae? Finding century-old amphorae to make wine the old way We had to act fast before harvest. We needed to find ancient amphorae (if they still existed!) and restore them in time for winemaking. We were advised to search in the province of Toledo, and there we found villages that were like living museums, filled with buried clay vessels (bernegales) in abandoned underground cellars, waiting fo r someone to

Cava and Champagne: Differences

It’s a rhetorical question—of course not. But do you know the differences? We’re here to explain them. No more calling champagne “cava” when popping a bottle, and no more opening a cava and calling it “champagne”! What they have in common Both are types of sparkling wines. Both are made using the méthode champenoise (traditional method). Both are white wines with natural carbon dioxide, meaning they undergo a second fermentation to create bubbles. What sets them apart Champagne is produced in the Champagne region of France (north of Paris) and has a protected designation of origin (PDO). Cava is Spanish and is not tied to a single region with a PDO, although since 1986, the Cava Region has grouped together 159 municipalities in Catalonia, La Rioja, Aragón, Valencia, and Extremadura that produce sparkling wines using the traditional method. Climate plays a key role: cava is influenced by the Mediterranean climate, with limestone and clay soils, while champagne is shaped by a cooler French climate, with acidic and nutrient-poor soils. Grape varieties differ: champagne is made with two red grapes and one white (Pinot Noir, Pinot Meunier, and Chardonnay), while cava is made with two white grapes and one red (Parellada,

Vertical and horizontal tasting: What are they and how to distinguish them?

On many occasions, when we talk about wine tasting, it seems like we are simply referring to pouring a little into a glass and taking note of its characteristics. However, there are different types of tastings, the most well-known being vertical and horizontal tastings, which are carried out to assess the quality of each wine. Below, we explain what they are and why they are important. What is a horizontal tasting? A horizontal tasting involves sampling several wines from different wineries, all from the same vintage and within the same designation of origin. Additionally, they must be made from the same grape variety. The goal is to analyze how each wine has evolved and how the microclimate of each winery influences its flavor. This type of tasting is often organized by regulatory councils to verify whether each wine meets the required standards. It also allows for an easy comparison of winemaking techniques and the detection of any unusual components that could directly affect the final product. However, wineries themselves frequently organize these tastings to compare their wines with those produced by neighboring wineries. Horizontal tastings are conducted periodically, with each winery providing a sample from a specific vintage, directly from

pedir un vino en un restaurante blog pradorey

How to taste wine in a restaurant?

The night looks promising. We’ve chosen a great restaurant to treat ourselves because we deserve it. Plus, it’s been a long time since we’ve seen our friends, and we want to have a good laugh and make sure everything is perfect. We’ve nailed the restaurant choice—everyone is delighted—when the waiter approaches and asks the dreaded question: “Who will taste the wine?” Nervous laughter fills the table, eyes wander aimlessly, and the brother-in-law sighs in resignation, knowing it will fall on him since he always talks too much about everything. But what exactly is the waiter asking us? Do we know how to handle ourselves when faced with a restaurant’s wine service? The moment of truth… tasting wine in a restaurant The first thing to do is to relax. Many diners feel nervous when a sommelier begins presenting wines. This is understandable, as we want to make the right choice. The dining experience in a restaurant doesn’t just depend on the quality of the food and service—it won’t be fully enjoyable if the wrong wine is chosen. This leads to the first dilemma: which wine to choose? Naturally, we should consider what we’re eating and select a wine that pairs well.

Differences between wine glasses: each wine with its glass

To understand the differences between wine glasses, it’s important to explore their evolution throughout history. Humanity has always been tied to drinking liquids for survival. The first drinking vessels, made from clay, wood, or animal horns, were designed to make accessing water, milk, or juices easier. Only when advancements in fermentation led to the production of wine did people start using materials such as bronze, gold, silver, and glass—worthy containers for such a magnificent creation. As early as 3000 BCE, Phoenicians and Egyptians celebrated with ceramic, brass, or silver goblets. Even Pericles, one of the greatest politicians, orators, and strategists of Ancient Greece, had his name engraved on the glasses he used during his symposia. The Romans refined, decorated, and spread the use of wine glasses throughout their empire, evolving further through the Middle Ages and the Renaissance. By the late 19th and early 20th centuries, engraving colored crystal glasses became fashionable. However, wine experts—the predecessors of today’s wine lovers—progressively replaced these with clear glasses, allowing the wine’s color and clarity to be fully appreciated. A millennia-long evolution, all in pursuit of the best way to enjoy wine. Today, it is widely recognized that choosing the right glass is essential

What is a Blanc de Noirs wine?

If we asked our friends and family about the different types of wine, most would classify them simply as red, white, or rosé. Some might also mention sparkling wines. We often assume that wine color is determined by the type of grape used—red wine from red grapes, white wine from white grapes, and rosé from a mix of both. However, it’s not that simple. Surprisingly, white wines can be made from black grapes. Paradoxical? Not at all. In this article, we reveal what Blanc de Noirs wine is. What is a Blanc de Noirs wine? If we translate the term from French, it means “white from blacks”—in other words, a white wine made from black or red grapes. You might wonder, how is that possible? The explanation is quite simple. White wine is the only type that can be made from any grape variety. That’s why we have both Blanc de Blancs and Blanc de Noirs wines. This is because, with a few rare exceptions (such as Alicante Bouschet), all grapes have white pulp. If you squeeze a black grape and separate the skins from the juice, the juice is colorless, meaning it can be used to produce white wine.

What is a carbonic maceration wine?

If you’re passionate about the wine industry, you’ve likely heard of carbonic maceration wines. However, explanations are often complex, making it hard to understand what makes these wines so interesting and distinct from the ones we’re used to drinking. In this post, we’ll simplify and clarify what carbonic maceration is, how it impacts wines, and what makes them unique. Prepare your glass—our journey begins now. When did carbonic maceration begin? Studies date the origin of carbonic maceration to 1934 in the French city of Narbonne. However, the Beaujolais region, located between southern Burgundy and northern Lyon, has brought fame to this winemaking technique. Initially, it was used to counteract the high acidity of wines in the area, resulting in easy-drinking wines with surprising red fruit aromas—unusual for red wines traditionally dominated by black fruit notes. Why is the Beaujolais region famous? The Beaujolais AOC wasn’t particularly prestigious despite its long winemaking history. However, in the 1960s, the introduction of carbonic maceration revolutionized the region’s winemaking and, arguably, the French wine industry. The so-called Beaujolais Nouveau (young wines made with this technique) began to hit the market earlier than any other French wine. Since 1985, Beaujolais Nouveau has been officially released

How to open a bottle of wine: with and without a corkscrew

Opening a bottle of wine seems simple, doesn’t it? But sometimes it turns into a nightmare: we can’t get the spiral in, it twists, we struggle to pull the cork out, and worst of all—it breaks! The cork is essential for keeping the wine in perfect condition during its storage until it’s ready to enjoy. By following these simple steps, you can avoid breaking the cork and ensure the wine is free of tiny cork fragments floating in your glass. How to open a bottle with a corkscrew There are professionals—sommeliers—who follow up to 19 steps when opening and decanting a wine. Here, we’ll focus on the best way to do it at home, without the critical eyes of customers watching. To ensure a clean opening, follow this simple guide: Place the bottle upright. The label should face the other guests. If it doesn’t, that’s fine too. Cut the foil below the lip of the bottle neck. Insert the corkscrew’s spiral while pressing and turning at the same time. Aim for the center to avoid twisting and breaking the cork. Use the first lever of the two-step corkscrew to create leverage. Once about five centimeters of the cork are out,

What is a young wine?

When discussing wine and praising its virtues, terms like crianza, reserva, aging, or maturation are often used as synonyms for quality. This has sometimes led to the misconception that young wine is less significant. Nothing could be further from the truth. In this article, we’ll explain what a young wine is, its virtues, and its unique traits so you can enjoy it this summer. The definition of a young wine A young wine is generally understood as one that has not undergone an aging or maturation process after alcoholic and/or malolactic fermentation. This typically means it hasn’t been aged in barrels, although it might have spent some time in concrete tanks or clay amphorae. Essentially, these wines are ready for consumption roughly 2 to 4 months after the harvest. As a result, young wines are typically wines of the same year (in the southern hemisphere, where the harvest occurs in our spring) or the previous year (mainly in the northern hemisphere, where the harvest takes place between September and October). Thanks to this short production process, young wines are the most fruit-forward, showcasing the unique characteristics of the grape varieties used. Interestingly, the traits of these wines are not only

What is a Tempranillo wine?

The Tempranillo grape, known as “Tinta del País” in Ribera del Duero, has become the ideal raw material for producing exceptional wines thanks to its unique characteristics and flavor. Here, we describe the essential features of Tempranillo wine. Tempranillo: Much more than a red grape variety Ribera del Duero red wine delights the palate primarily due to this grape variety, which stands out for several reasons: The name “Tempranillo” derives from the word temprano (early), as it is the earliest ripening grape variety. The vineyard’s growth cycle begins after the spring frosts and ends with the harvest, just before the autumn frosts. In Ribera del Duero, where the climate is the harshest in Spain, this frost-free cycle is nearly four weeks shorter than in other regions. This makes Tempranillo the grape that best adapts to the area. Its local name, Tinta del País, reflects its status as the most widely planted variety in Spain. Like all grape varieties, Tempranillo requires sunlight for proper ripening. However, its unique traits make it less suited to excessive heat and sunlight, positioning Ribera del Duero as the ideal region to maximize its potential. To qualify as Ribera del Duero wine, wineries must use at

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