Some information to help you choose the right wine for you

Joven; young, under 2 years old

Crianza; min. 2 years of ageing with min. 6 months in oak barrels. 

Reserva; min. 3 years of ageing with min. 1 year in oak barrels.

Gran reserva; min. 5 years of ageing with min. 2 years in oak barrels

 More time in oak creates more complex flavours and gives a beautiful, balanced, delicious drink experience especially when complemented with a good and flavoursome meat.  

D.O. is the region the grape is grown, this can change the wine dramatically due to soil type, amount of rain, soil heat, winter etc.     Below is a generic, simple guide of some D.O. of our Spanish wines to help you find what suits your taste best.

Ribera del Duero; low-med tannin, graceful, full bodied, balanced.  Uses new oak barrels.

Pago; Low tannin, easy to drink, full bodied, balanced.

Rioja; medium or high tannin.  Use oak barrels typically aged 1-3 years, more earthy favours.

Lanzarote; Low tannin, light, fresh, easy to drink, low intensity.

Rías Baixas; white wine known for the Albariño grape, crisp, bright, mineral flavours due to the close proximity to the Atlantic ocean.

Rueda; white wine usually crisp, light and dry.

A generic, simple guide of some grapes used in our Spanish wines to help you find what suits your taste.   The time of picking and quality of the grape also factors the wines taste and quality/price, please see our descriptive menu for more detailed info for each wine.

Tempranillo; medium bodied, moderately acidic, moderate tannins, savory and fruity flavors.

Listan negro;

Cabernet sauvignon; 

Grenache; light, fruity

Malvasia volcanica; 

TANNIN;  High tannin wine could be described like sipping a strong black tea, it will be "bitter" but if you add some milk and sugar, this mellows and balances the the tea to make it softer, balanced and smoother, this is how a low tannin wine feels.

BODY/WEIGHT; Full bodied refers to a wine feeling thick, coating the sides of the glass as you swirl, like milk does, a sign that it will probably be a good powerful wine, whereas a light bodied wine is normally a more watery texture and are lighter to drink.

BALANCED; Favours, tannin, acidity all balanced and suggests a wine will be easy to drink and be a good pairing for many types of food or types of meat without stealing their flavours but by complimenting them. 

The normal suggestion is white wine to accompany fish and red wine to accompany meat.  To get the best experience, it is suggested the stronger flavoured meats are better complimented by an stronger wine like a reserva or crianza to create an incredible, delicious balance for both the wine and the meat.  A light/joven red wine can also be a fantastic match for fish.

See our wine menu for detailed descriptions of all our wines to help you choose.  If you are still not sure or maybe unsure between 2 wines, we are here to help and use our years of knowledge to help advise you.

If you would like any advice before visiting us, please message us on Facebook, Instagram, Google or e-mail and we will be happy to help you.