OUR WINES
TEMPRANILLO – VERDEJO – SAUVIGNON BLANC - CHARDONNAY
OAK BARREL – MUSCAT – BRUT – BRUT ROSÉ
ORGANIC AIREN – ORGANIC TEMPRANILLO - CRIANZA
ESSENTIAL LINE   AIREN WHITE WINETEMPRANILLO ROSÉ WINE TEMPRANILLO RED WINE
TASTING WINES                                 The description of a wine is the result of a sensorial analysis.    White wi...
ZAGARRÓN ESSENTIAL AIREN               WHITE WINEServed at approximately 12º CSIGHT:            - Still            - Clean...
Zagarrón Verdejo                    White WineSERVED AT APPROXIMATELY 12º CSIGHT:           - STILL           - CLEAN & BR...
Zagarrón Sauvignon Blanc                    White WineSERVED AT APPROXIMATELY 12º CSIGHT:           - STILL           - CL...
Zagarrón Essential Tempranillo                   Red WineSERVED AT APPROXIMATELY 16º CSIGHT:           - STILL           -...
Zagarrón Tempranillo                       Red WineSERVED AT APPROXIMATELY 16º CSIGHT:           - STILL           - CLEAN...
Zagarrón Organic Tempranillo                  Red WineSERVED AT APPROXIMATELY 16º CSIGHT:           - STILL           - CL...
Zagarrón Tempranillo & Petit Verdot           Red Oak Barrel WineSERVED AT APPROXIMATELY 16º CSIGHT:           - STILL    ...
Sandogal Crianza Tempranillo            Red Crianza WineSERVED AT APPROXIMATELY 16º CSIGHT:           - STILL           - ...
Zagarrón Moscatel Presidencial              Sweet White WineSERVED AT APPROXIMATELY 8º - 10º CSIGHT:           - STILL    ...
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Presentation china - our wines 16-11-11

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Presentation china - our wines 16-11-11

  1. 1. OUR WINES
  2. 2. TEMPRANILLO – VERDEJO – SAUVIGNON BLANC - CHARDONNAY
  3. 3. OAK BARREL – MUSCAT – BRUT – BRUT ROSÉ
  4. 4. ORGANIC AIREN – ORGANIC TEMPRANILLO - CRIANZA
  5. 5. ESSENTIAL LINE AIREN WHITE WINETEMPRANILLO ROSÉ WINE TEMPRANILLO RED WINE
  6. 6. TASTING WINES The description of a wine is the result of a sensorial analysis. White wine should be served at approximately 10º, rosé wines should be served at 12º, and red wines at between 16-18º. A description of a wine involves the following senses. SIGHT We can see the condition of a wine (still, sparkling); its appearance (clean, flowing); and its colour and tonalities. The colour cantell us about the age and condition of the wine, while various hues and tones can tell us about how the wine has evolved.Sight provides the first impression and influences the other perceptions. SMELLWe can smell the aromas of a wine. Primary aromas are produced by the grape. Secondary aromas result from the alcoholic andmalolactic fermentation. Tertiary or bouquet aromas originate in the aging process and the concentration or oxidation.There are two ways of smelling. Firstly, directly through the nose; and secondly, through the mouth and then upwards into thenasal passage. TASTEThis sense is closely related to the sense of smell as they interact during the process.Through the mouth we can perceive the aromas that enter upwards into the nose.We can also detect texture (fluidity, syrupiness); temperature;as well as the flavours of sweetness, acidity, saltiness, and bitterness. AFTERTASTEThis can be described as the sum of smell, taste, and touch. A harmonious equilibriumbetween these three elements is essential for a wine to have an aftertaste.This is the moment when the sensation of the wine is captured in the memory.
  7. 7. ZAGARRÓN ESSENTIAL AIREN WHITE WINEServed at approximately 12º CSIGHT: - Still - Clean - Yellow colourSMELL: - White ripe fruit (pear, apple, banana) - Light aromaTASTE - Fresh - Light - Some accidity - General is equilibrated in the mouthAFTERTASTE - LightVery recommended for rices, fish, pasta not spiced.
  8. 8. Zagarrón Verdejo White WineSERVED AT APPROXIMATELY 12º CSIGHT: - STILL - CLEAN & BRIGHT - YELLOW COLOUR  GREEN - GOOD PRESERVATIONSMELL: - AROMATIC & INTENSE - FRUIT (PINEAPPLE, PEAR)TASTE - FRESH - MORE ACCIDITY THAN IN AIREN - BODY & EQUILIBRATED IN THE MOUTHAFTERTASTE - PERSISTENTVERY RECOMMENDED FOR RICES, FISH, PASTA, OR WHITEMEAT LIKE CHICKEN OR TURKEY.
  9. 9. Zagarrón Sauvignon Blanc White WineSERVED AT APPROXIMATELY 12º CSIGHT: - STILL - CLEAN & BRIGHT - PALE YELLOW COLOUR  GREEN - GOOD PRESERVATIONSMELL: - INTENSE & AROMATIC - EXOTIC FRUIT (PINEAPPLE, GRAPEFRUIT)TASTE - FRESH - MORE ACCIDITY THAN IN AIREN - BODY & EQUILIBRATED IN THE MOUTHAFTERTASTE - MORE PERSISTENT THAN VERDEJO - VERY NICE IN THE MOUTHVERY RECOMMENDED FOR COLDENTRIES, PATES, RICES, FISH, PASTA, OR WHITE MEAT LIKECHICKEN OR TURKEY.
  10. 10. Zagarrón Essential Tempranillo Red WineSERVED AT APPROXIMATELY 16º CSIGHT: - STILL - CLEAN - MAROON RED COLOUR  VIOLET - LAYER - MEDIUMSMELL: - SHORT INTENSE UNTIL THE AERATION - RIPE RED FRUIT (BLACKBERRY) -SOME FLOWERS (VERY LIGHT)TASTE - BODY & EQUILIBRATED IN THE MOUTHAFTERTASTE - LIGHT PERSISTENTVERY RECOMMENDED FOR MEAT AND ROAST FROM THEBARBECUE; CHEESES AND COLD MEATS OR WHITE MEAT, ITCOULD JOIN WITH SPICE FOOD.
  11. 11. Zagarrón Tempranillo Red WineSERVED AT APPROXIMATELY 16º CSIGHT: - STILL - CLEAN & BRIGHT - MAROON RED COLOUR  VIOLET - LAYER – MEDIUM SMELL: - AROMATIC & INTENSE - RIPE RED FRUIT (BLACKBERRY) - BETTER WITH AERATION - RED FRUIT & SPICE LIKE BLACK PEPPER - BLACK LIQUORICE - CONCENTRATED - TASTE - BODY & EQUILIBRATED IN THE MOUTHAFTERTASTE - THE MOST PERSISTENT OF THE 3 YOUNG RED WINESVERY RECOMMENDED FOR MEAT AND ROAST FROM THEBARBECUE; CHEESES AND COLD MEATS OR WHITE MEAT, ITCOULD JOIN WITH SPICE FOOD.
  12. 12. Zagarrón Organic Tempranillo Red WineSERVED AT APPROXIMATELY 16º CSIGHT: - STILL - CLEAN & BRIGHT - MAROON RED COLOUR  VIOLET - LAYER – MEDIUMSMELL: - AROMATIC & INTENSE - RIPE RED FRUIT(BLACKBERRY) - BETTER WITH AERATION - FRUIT (STRAWBERRIES, CHERRIES)TASTE - BODY & EQUILIBRATED IN THE MOUTHAFTERTASTE - PERSISTENTVERY RECOMMENDED FOR MEAT AND ROAST FROM THEBARBECUE; CHEESES AND COLD MEATS OR WHITE MEAT, ITCOULD JOIN WITH SPICE FOOD.
  13. 13. Zagarrón Tempranillo & Petit Verdot Red Oak Barrel WineSERVED AT APPROXIMATELY 16º CSIGHT: - STILL - CLEAN & BRIGHT - MAROON RED COLOUR  VIOLET - LAYER – MEDIUM HIGHSMELL: - AROMATIC & INTENSE - RIPE RED FRUIT(CHERRIES) - BETTER WITH AERATION - LIGHT HINTS OF VAINILLATASTE - BODY & EQUILIBRATED IN THE MOUTHAFTERTASTE - PERSISTENTVERY RECOMMENDED FOR STEWS, MEAT AND MATURECHEESE.
  14. 14. Sandogal Crianza Tempranillo Red Crianza WineSERVED AT APPROXIMATELY 16º CSIGHT: - STILL - CLEAN & BRIGHT - RED COLOUR  BROWN - LAYER – MEDIUM HIGH SMELL: - AROMATIC & INTENSE - RIPE RED FRUIT(CHERRIES) - BETTER WITH AERATION - VAINILLA & SPECIES FROM AMERICAN & FRENCH OAK BARRELTASTE - BODY & EQUILIBRATED IN THE MOUTHAFTERTASTE - PERSISTENTVERY RECOMMENDED FOR RED MEATS, MEAT CASSEROLES, STEWS,GAME, PATÉS, COLD MEATS AND MATURE CHESSES.
  15. 15. Zagarrón Moscatel Presidencial Sweet White WineSERVED AT APPROXIMATELY 8º - 10º CSIGHT: - STILL - CLEAN & BRIGHT - PALE YELLOW COLOUR - GOOD PRESERVATIONSMELL: - INTENSE & AROMATIC - TIPICITY WINE - WHITE FLOWERS (WHITE ROSES) & FRUITS (PEAR)TASTE - FRESH & ACCIDITY  (8º C) - SWEETER  (14ºC) - BODY & EQUILIBRATED IN THE MOUTHAFTERTASTE - PERSISTENT - VERY NICE IN THE MOUTHVERY RECOMMENDED FOR APPETIZERS OR DESSERTS DEPEND OFTHE TEMPERTURE YOU CHOOSE.
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