There are several categories of wine:

•         Quiet wine: pink,  white , red. 

•         Sparkling wine: Champagne, Cava, etc. They obtain the bubbles thanks to a second fermentation in bottle.

•         Gasified wine: They incorporate gas artificially, like a soda. For example, the Lambrusco.

·         Liqueur or generous wine: wines of more than 13º or 14º of alcohol, many are added more alcohol. They are usually sweet (muscatel, Pedro Ximénez, Oporto, etc.), but there are also dry ones (fine, camomile, amontillado, odorous, etc.). In addition to the types of wines there are also different quality, this quality depends on several factors that interfere:

•         The soil: The soil brings specific characteristics to the wine.

•         The climate: The warmer, the more powerful the wine, and the more body and more alcohol. And the colder, more acidic and refreshing.

•         The varietal or type of grape: The grape variety is fundamental in determining the character of a wine. To better understand the world of wine, it is also necessary to think in terms of varietal. 

•         Processing: Once the grapes are obtained, the know-how of the winemaker determines the quality of the wine: the fermentation temperature, the filtering and clarification process, the possible mixture of varietals, the type of barrel used for breeding, etc.

Breeding and evolution of wine: 

In the oak barrel the wine obtains tannins and aromas from the wood, which give it greater complexity. In addition, the wood has small pores that let oxygen pass, so the wine is also aging. Only wines with higher structure and concentration can endure long periods of aging.

In the bottle, the wine is rounded and perfected. After about 5 or 10 years in the bottle (depending on the wine) the wine reaches its highest quality, then the quality of the wine begins to slowly decay.

Important Wine Facts:

• Wine and food pairing:

Combining wine and food well is an art, but that should not back down. It is best to learn it from practice. The idea is that the flavors of wine and food are reinforced, rather than 'countered.'

• Tasting a wine: It is not necessary to be an expert to taste a wine, it is enough to sharpen our senses to better capture its characteristics, and try to describe ourselves (in our own words if necessary). Little by little we will distinguish more and more things.

• Choosing the best wine: Not always the most expensive wine is better. Buying an expensive wine assures us some quality, but it is not always the best option. It depends a lot on our tastes and the situation in which we are going to consume it. That is why it is important to cultivate our own criteria when evaluating a wine.