Tasting Hall

On Saturday, March 9th, we celebrated a new edition of our whiskey tastings. Although we did not celebrate a few, this was a frequent request from our customers that could not be left unattended in any case. We will begin with a small introduction on the process of making this distillate: cereal selection, malting (or not), fermentation, distillation and aging methods. Only this exhibition could have been able to take up the whole session, but in Jordi, our specialist in the subject, I preferred to focus on the "empirical" path. The first thing we tasted was "Four Roses - Small Batch", in which we find a touch of caramelized in the nose, followed by a fruity and spicy point in the mouth. Some of the assistants found alcohol a marked point, but not to the detriment of the whole. We will go to the "Jameson Caskmates Stout Edition", an Irish whiskey (with the consequent triple...

On Saturday, March 17, in our tasting room in Vilanova i la Geltrú, we celebrated a chocolate pairing workshop. The objective was twofold: on the one hand discover how to change taste before and after chocolate, on the one hand, and decide on the best combination, on the other. The chosen chocolate was Simón Coll, with 70% cocoa and 30% nuts. The procedure was simple: first, the wine or liquor was tasted, followed by the chocolate, and then the wine or liquor was repeated. The opening salvo was the Freixenet Malvasi. A sparkling wine especially suitable for sweets, made with Malvasia de Sitges that previously had been in barrel. It has very identifiable dry sherry notes. Peculiarly, after tasting chocolate, these notes are lost but it maintains a pleasant acidity that leaves the mouth very clean. The second was the Oporto Dow's Tawny . It is a fortified wine (that is,...

On Saturday we celebrated the fifth celebrate a very special taste. A taste that had generated much excitement and, as was demonstrated from the beginning, was founded. We chose a monograph format, a single winemaker, because his work has transcended beyond the Penedès and Catalonia. So lets move to the taste itself. After the welcome and the invitation to the participation of everybody, Josep Maria Albet tasting began to depicti the history of the family. His grandfather, born in Cubelles, specialized in grafting vines. A highly valued profession because there was the need to recover the crops after the devastation of phylloxera. A task that he did not hesitate to describe as "vegetal surgery" because of the precision required. Following graft vines in Les Roquetes, the grandfather of Josep Maria Albet received another order. Here in Sant Pau d'Ordal, the Masia de Can Vendrell,...

While it is difficult to convey in these few lines, last tasting experience, we will make effort. On this occasion, we invited the winemaker Oriol Guevara combined exposure technically accurate with words understandable to everyone. On this occasion, we did a vertical tasting (ie, different vintages) of its Xarelo St. Joannes. He stressed the influence of terroir much about wine; in this case in the area northeast of Alt Penedès. Also the work of small producers and their effort to "drive" the vine, so that provides the essence of terroir. However, there are vintages that can not achieve the desired quality, as was the case in 2011. In this case it was decided not to bottling. It is also remarkable predilection St. Joannes winery to bring out the structure after the initial aromas, just like Alsatian wines that develop more complexity with time. Let then the description of each...

The last two weekends in stores Aviñó wines have been tasted wines from Mallorca. An experience that those who have not been able to attend, here is a brief summary here. As we made long ago, Wines Aviñó offer tastings and tastings to make you closer to the world of wine. This time it was the turn of wines from Mallorca. While we could have chosen a broader spectrum, we focused on three references to the whole summer. These are Km.1 (white and pink) and Randemar (white), which we describe below. The Km.1, wines, have in common a nice unassuming, but notes some individuals. In the case of Km.1 Blanc made Premsal Blanc has a fruity but not excessive, quite soft on the nose and in the mouth very soft and very persistent. A correct option in some snacks to share with friends. In the case of Km.1 Rosé, made with Callet, we have a wine with little body,...

03/11/2014 - On Thursday, July 3, our Sitges shop celebrated the Shopping Night and Vins Aviñó did it's contribution. Music, people smiling, curious, and all well-decorated tables before each shop comprised a mixture that could be seen along the street Jesus. Together with Peixateria Rubí, Vins Aviñó offered oysters with xarel·lo. An excellent pairing where the variety par excellence of the Penedès region enhances the incomparable flavor of sea oysters. As we like to do things well, we chose three interpretations of xarel·lo: Albet i Noya Clàssic 2013 Castellroig Vi de Terrer 2013 Torre del Veguer 2013 Not only that, the people who came to our shop could also taste various Coppa's brand prepared cocktails: Mojito, Caipirinha, Margarita, Sex on the Beach and Piña Colada. But beyond the tasting,...

On Saturday 28 November Aviñó Wines was held in the classroom tasting Vilanova seminar Whisky. The Ambassador Dewar's, Ximena Cervantes, offered attendees an exciting class of 3 hours, exposing nimbly history, cataloging, regulations and, of course, tasting. Beginning with the history of distillates, Ximena Cervantes, presented a narrative that goes from ancient Egypt to the land of Scotland, through the Mediterranean and Ireland. After this introduction, he continued exhibiting early Whiskys (XVI and XVII), as evolved towards a more regulated development. Interestingly though, it was not until mid-nineteenth century that made her leap to fame. Specifically, when the phylloxera plague swept temporarily wines customs of high society. It was in this crisis that producers Whisky not miss the opportunity. Respect cataloging, straightforward way but rigorously Ximena...