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Add some sparkle this Christmas

The holiday season is fast approaching and your social calendar is filling up. You’ve stocked up on enough bottles of wine to bring to your various hosts until 2017 and to put on the table for your next dinner party. Question, though: What does that wine selection look like exactly and how should you pair it with food?

TERMS

Acidity: Literally refers to the amount of acid in a wine. Higher-acid wines are lower in alcohol and vice-versa. On the palate, acid presents itself as tartness.

Body: A wine’s “body” refers to the feeling of its weight and consistency in your mouth. A light-bodied wine will feel fresh, like most of our cavas.

Dry/Off-Dry: When someone asks you if a wine is dry or off-dry, they are really asking you if a wine is sweet or not. A dry( or Brut style) wine will have a low sugar content and will not taste sweet, whereas an Off-dry ( or Semi-sec) wine will be higher in sugar and sweetness.

FACTS

 

PRICE DOESN'T ALWAYS MEAN GOOD QUALITY:

Here at Freixenet we're proud of creating high quality wines that help people celebrate! This is, in our Spanish winery we create affordable products and diverse ranges to suit different tastes and preferences. When planning your holiday wine, we suggest buying wine by the case if you have a clear idea on what you want. This would be cheaper and more practical, and the case will help you storing it.

WHAT WINES TO CHOOSE FOR THE SEASON

Christmas is about celebrating and making sure the wine matches your food menu. Always have a good Red on hand, as most of the rich Christmas food pairs better with reds than whites.

A bubbly like is a must have to celebrate! And not only to toast, our range is really versatile as it pairs well with meat but also with fish and seafood, as well as most of the starters.  Also, it can be later used for after- dinner cocktails, so you can't go wrong! Pink fizz like Cordon Rosado can be a nice festive touch to have with your dessert of choice.

HOW DO I DESCRIBE A WINE TO A FRIEND?

Is it white or red (I hope this one is obvious)? Is it light, medium or full-bodied? Is it fruity or earthy (think smoke, cedar, leafy, etc)? Is it dry or off-dry? If it's fizz, does it have a biscuity, yeasty flavour and/or smell? Answer a few of these quick questions for yourself and run with it. 

For example, the majority of our fizz - like Cordon Negro or Elyssia Grand Cuvee -  is a brut style. This is: dry! However, other products like Freixenet ICE are a semi-sec: off-dry, which means those are slightly sweeter. 

HOW TO SERVE THE WINE:

Our cavas must be always be chilled and consumed iced-cold! REMEMBER to store the bottles you plan to drink in the fridge with plenty of time to allow them to cold down. Freixenet ICE is enjoyed over ice cubes so make sure you have enough ice. The same if you plan to create cocktails for your  get together.

The glasses to use are broad depending on your taste and objective. For example, flutes serve but also white wine glasses or tumblrs for a fizzy cocktail. Adding a decorative ganrish like a rasberry in your flute would make the difference.For cokctail recipes, get inspired with our ideas.

NOT ALL SPARKLING WINE IS CHAMPAGNE OR PROSECCO!

As we’ve mentioned before, many countries name their wines based on the region—again, mostly to confuse you. This holds true for the region of Champagne, where—you guessed it—they make champagne! Prosecco comes from Italy and uses italian grapes, while Cava is Spanish and produced mainly in the Catalonia region with local grapes. The way of producing it is important,too. cava and champagne are made in the say and more labour intense way, while prosecco follows a different production system.

WINE PAIRING FOR BEGINNERS

Pairing wine doesn’t have to be complicated: the number-one rule is to trust your taste buds—and, uh, some trial and error helps.

You don’t want your wine and food to compete, but rather complement each other. Plan for your wine to hold up to the most prominent flavor on a plate—for example, the blue cheese on a salad. Balance the flavors on your plate with those in your glass by pairing a fatty dish with a crisp rosé, a heavy meal with a more cirtrusy bubbly, and a spicy snack with a slightly sweeter fizz. 

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