In 2004 the founder of the winery purchased the land now are the vineyards that emeve this home as a family business this day has become a solid company with great appreciation in the country and abroad supported by the above award contest held at bay, which was organized by the Faculty of Enology and Gastronomy of the UABC, where they took part 270 labels of wine from Chile, Argentina, Mexico and the United States, same as was described by judges of international reputation. The wine emeve took gold medals in the 2008 production in red and white. They won gold medals Cabernet Sauvignon red wines with intense aromas of ripe red fruit and tannin concentrate, The grandchildren that is a blend of Merlot, Cabernet Franc and Cabernet Sauvignon that keeps balance of fruit and oak, Shiraz and white floral aromas Chardonnay golden yellow and green tones to the soft nose expresses notes of butter, citrus, vanilla and fine nuances of the barrel. But who broke the marks in the competition was the Malbec, garnet red with aromas of ripe fruits, which was chosen by the judges as the best of the competition. In the nineteenth contest Malbec 2009 again received double gold which places us as a winery that continues to make wines with the same quality with which you start the project.
The Americas’ oldest wine producing country, Mexico began to produce wine grapes just one year after the arrival of the Spanish in 1520. In the next decade, King Carlos V of Spain ordered that every ship headed to the New World carry vines for cultivation. Over time viticulture spread northwards through the missions into today’s state of California but since then Mexican viticulture and winemaking has faced many challenges. Today the country is experiencing a rebirth with renewed interest in its potential. While there are seven wine producing states in Mexico, the Mediterranean climate of Baja California makes it Mexico’s most important. Most of the state of California’s principal varieties grow here with great success.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.