El manual del vino Quotes

“Millésimé champagnes are those which have been produced with grape varieties harvested within the same year, generally, when this has proven to be a good or exceptional vintage. The wine ages a minimum of three years or even more before it is distributed. Normally, these are more structured, of greater volume and more expensive.”
― Miro Popic, The Wine Handbook

“Food types can be summarized into the following groups: aromatic, greasy, complex, concentrated, and sweet. Depending on which of these is used in the preparation, the food should be paired with wines that are aromatic, tannic, young, full bodied, aged or sweet.”
― Miro Popić, The Wine Handbook

“The production process of a good wine is expensive, so forget about bargains.”
― Miro Popić, The Wine Handbook

“The best thing is to have the full bottle once it is opened, with a friend, or even alone, or in any case, just open a bottle of a more appropriate size.”
― Miro Popić, The Wine Handbook

“is estimated that for every 3 minutes wine is in the glass, it warms up 1º”
― Miro Popić, The Wine Handbook

“What is actually considered room temperature? Is it the one outside or the one inside? The one used to cool the room with air conditioner to drown out the heat or the one reached with the heater or fireplace to mitigate the cold? Because for example, room temperature in the Caribbean is not the same as the one in Alaska or Siberia. Room temperature in December is not the same as it is in July.”
― Miro Popić, The Wine Handbook

“This foul smell is due to the trichloroainsole or TCA, dispelled by wine when it has come into contact with cork or other contaminated materials. What should be done with these wines? Two things: at a restaurant, return it; at home, throw it out.”
― Miro Popić, The Wine Handbook

“This is a young wine from the Beaujolais, France region, which is produced through carbonic maceration. The grape variety used is Gamay, are known for their fruity fresh taste with very low tannins. Carbonic maceration is the vinification process through which the whole grape is crushed by its own weight, causing the grapes at the bottom of the vessel to begin the fermentation process without actually deliberately intervening in the process. The Beaujolais Nouveau is a marketing phenomenon, which on every year begins to sell on the same date worldwide, this being the third Thursday of November.”
― Miro Popic, The Wine Handbook

“This is a sparkling wine produced in Spain through the traditional method, or secondary fermentation in the bottle. This sparkler is produced in specific areas of Spain made up of several regions: 63 municipalities in the province of Barcelona; 52 from Tarragona; 12 in Lleida; 5 in Girona; 18 from Rioja; as well as other municipalities from Álava, Badajoz, Navarra, Valencia and Zaragoza. In order to produce a cava, local and exported grape varieties are used. White varieties include: Macabeo (Viura), Xarel-lo, Parellada, Subirat (Malvasía Riojana) and Chardonnay. Red varieties include: Red Grenache, Monastrell, Trepat and Pinot Noir. The main cava producing region is Catalonia. When you refer to the cava with its corresponding article, it usually makes reference to the cellar where the wine has been aged.”
― Miro Popic, The Wine Handbook

“In Argentina, such as in most of the New World wine producing countries, there is no controlled designation of origin system, although some winemakers are working towards establishing a structure where the region in which wines are made can become more distinguished. Argentina is the fifth largest wine producing country in the world, and has three main wine regions: the northern region which includes Salta, Catamarca and la Rioja; the central region, where San Juan, Mendoza and Córdoba are located; and the south, with Río Negro and Neuquén. More than 50% of Argentina's wine is produced in Mendoza.”
― Miro Popic, The Wine Handbook

“Similarly, German wines indicate the sugar content of the wine on the label: Kabinet, refers to dry and semi-dry wines. Auslese or selected harvest, are slightly sweet due to grapes which have botrytized. Beerenauselese or berry flavored wine, also affected with botrytis cinerea. Trockenbeerenauselese, are the sweetest wines. Eiswein or ice wine is made with frozen grapes. These classifications do not denote price or quality. Geographically, Germany has 13 regions which produce quality wines.”
― Miro Popic, The Wine Handbook

“United States is the fourth wine producer in the world, showing a significant annual increase. With certain pride, it is said that wine is produced throughout the entire United States, with the exception of North Dakota and the District of Columbia.”
― Miro Popic, The Wine Handbook

“The United States does not have a strict control system for viniculture. In the 70´s, a similar regulatory system such as the Designation of Origin was established, called the American Viticultural Area, AVA, which guarantees that 85% of the wine is produced from the grape varieties and in the specific region placed on the label, of course all in theory.”
― Miro Popic, The Wine Handbook

“The most important part of the new legislation is that it considers wine as a food product and not as an alcoholic beverage.”
― Miro Popic, The Wine Handbook

“It's funny that already having a DOC, Italians created a superior guarantee with the DOCG.”
― Miro Popic, The Wine Handbook

“Do not wait for a special occasion to have it since the wine itself will make the occasion special.”
― Miro Popic, The Wine Handbook

“The price for a bottle of wine is related to the value of the soil, the quality of the grape, the time dedicated to the vinification and ageing processes, bottling, storage and distribution, as well as marketing and publicity.”
― Miro Popic, The Wine Handbook

“France is the largest wine consumer with 34.5 million yearly hectoliters; then Italy with 30.8 million; followed by The United States with 21.2 million; Spain with 13.8 million and Argentina with 12.4 million. The annual per capita consumption is at 63.5 liters in Luxemburg, 57 liters in France, 54.7 liters in Italy and 50.2 liters in Portugal.”
― Miro Popic, The Wine Handbook

“Every appraisal of a wine is subjective and beyond the technical qualities which are provided by experts about a specific wine overall, what is important is that you enjoy it.”
― Miro Popic, The Wine Handbook

“Wine has been present in history since the beginning of mankind, and through our moments of weakness and strength, bringing us closer to the divine. This is why the gods have asked: what is life without wine?”
― Miro Popic, The Wine Handbook

“But then again, wine is much more than that. Primarily, wine is pleasure. It is made up of elements including culture, hedonism, prestige, involvement, coexistence and essentially,”
― Miro Popic, The Wine Handbook

“Formally, wine “is the exclusive result of total or partial alcoholic fermentation, of recently harvested grapes, pressed or not, or from the pulp of the grape.”
― Miro Popic, The Wine Handbook