14 Feb Sweet, dry or semi dry wine?
There is a wide variety of grapes that result in wines for all palates. Depending on the type of grape chosen for the wine, the result will be a sweeter or drier wine.
In this article we explain the characteristics of each type of grape of Bodegas Piqueras, and we make a classification from the grapes with which the sweetest to more dry wines are obtained.
The sweet taste of wines is usually accompanied by a sensation of softness, with sugars and alcohols being the substances that produce this sensation. In contrast, dry wines have very little or no sugar and are known as table wines because they combine well with any food.
From sweeter to drier wines, this would be the classification of the grapes for red wine that we use in Bodegas Piqueras:
Monastrell: This is characterized for being a very sweet grape with a powerful and fruity flavour with hints of blackberry. It is capable of producing modern, powerful and high-quality wines with a high alcohol content and a high level of tannins, especially in warm years, which are softened after aging in barrels. It is ideal for grilled red meats, stews, fried rabbit, lamb and small game and with uncured and sheep’s milk cheeses.
Garnacha Tintorera: This variety of red grapes is the only one that has violet pulp. It gives very intense wines that are normally mixed with other varieties with less colour, complementing reds from cold areas that have less degrees and colour. This sweet and powerful wine is perfect to accompany powerful meat-based dishes.
Syrah: This produces pleasant, tasty wines with deep aromas of wild fruits and violets that can evolve to herbaceous and pepper notes after a long aging. Produces versatile wines that combine well from white to red meats, through to pastas and mature cheeses.
Cabernet Sauvignon: Cabernet Sauvignon wines are of an intense red hue, with fruity, floral and herbal aromas that become more complex with aging. Aging these wines gains a lot in finesse, aroma and flavour. And when they are young, they are fruity, aromatic and slightly herbaceous. They are a good companion for grilled or roasted red meat while for meat stews, a younger Cabernet Sauvignon is recommended.
Tempranillo: This is considered a medium-bodied wine with a marked fruity character and with a low alcohol content. The wines created with Tempranillo have a characteristic ruby colour with aromas of berries, tobacco, vanilla and herbal and floral touches. Usually they are pleasant, fine and silky wines that combine perfectly with red and white meats, pork meats, cured cheeses and blue cheeses.
From sweeter to drier wines, this would be the classification of the grapes for white wine that we use in Bodegas Piqueras:
Verdejo: These are wines of body and structure and with a characteristic bitter touch that gives them personality, but always accompanied by a great fruity expression. For pairing, they combine well with some baked or stewed white meat; soft brie cheeses; and smoked fish, which combine perfectly with the toasted and smoky aromas of the wine, interspersed with the fruity and floral notes of the variety.
Sauvignon Blanc: This produces elegant, dry and acidic wines. Its aromas are characterized by herbaceous aromas. Sauvignon Blanc wines are usually taken as appetizers accompanied by olives, salted fish, seafood, and some soft cream cheese. Also, it is one of the few wines that goes well with sushi.