Top 10 of Red wines of Spain


Pingus: powerful and mineral
It has received a hundred points from Robert Parker. Called Pingus, it is the work of the famous Danish agricultural engineer Peter Sisseck. It has interpreted the earthy taste of the soil of Valladolid on different plots totalling under 5 hectares, including Parroso and San Cristóbal, which form the foundations of this wine. An amazing wine, elegant, mineral, with a powerful mouth yet delicate, in which Sisseck’s talent with the cask (the famous Taransaud T5) and his other skills can shine.
More [+]

Terreus: an exceptional vintage
Created by the genius Mariano García, this wine from Pago de la Cueva Baja (Zamora) is bottled only in exceptional years. It is complex, rich, elegant and full of nuances.
More [+]

Vega Sicilia Único Reserva Especial, Tinto Gran Reserva: a jewel from the Álvarez family
The legendary winery owned the Álvarez family offers this jewel, product of the blend of three vintages (1990, 1991 and 1996). Lengthy cask maturing, excellent bottle ageing, aromatic, silky smooth, well-balanced… outstanding.
More [+]

4.- Pesus red: the top Viña Sastre
The top wine from Viña Sastre. A blend from the winery’s oldest vines. An aromatic prodigy, where wood and fruit reach a perfect balance, mineral and balsamic, broad and generous…
More [+]

5.- Clos Mogador 2005: the soul of the soil
Created by René Barbier (true precursor of the Priorato wines), it is one of the most beautiful vineyards in Spain. The wine reveals all the earthy soul it has inside. Powerful and delicate.
More [+]

6.- Viña El Pisón red: complexity in the glass
A magnificent and elegant Rioja that comes from the estate that gives it its name. The work of the talented winemaker Juan Carlos López de la Calle. It is a difficult and complex wine, embracing and bursting with taste in the mouth.
More [+]

7.- Prado Enea Gran Reserva: a classic Rioja
Garnacha, Graciano, Mazuelo and Tempranillo are the grape varieties that combine in this Rioja, a classic in every sense. Perfect balance between body, fruit, wood and bottle age.
More [+]

8.- Remírez de Ganuza Tinto Reserva: long and persistent
Fermented in small stainless steel containers, it is the most modern (if we can put it like that) Rioja reserve made by the winemaker. Its highlight is its lactic character, controlled acidity and a long and persistent finish in the mouth.
More [+]

9.- L’Ermita: soft tannins
One of the jewels of the winemaker Álvaro Palacios in his well known Priorat. Pure expression. In the mouth it is medium bodied, round and finally toasted, with soft tannins.
More [+]

10.- San Román Tinto: earthy taste at the highest level
Mineral, smooth, friendly. Excellent use of the cask, which where the winemaker Mariano García is a master. It is a potent Toro created from the gravel and clay soil.
More [+]

What’s new

Salt, a condiment that travels and attains divine status
Article

Like in a Formula 1 race where every millisecond counts, preferences in haute cuisine sometimes depend on a tiny nuance. And this nuance can be achieved by changing an element that is present in almost all our dishes: salt.
More [+]

Virtual tasters of brews
Article

Apart from the classic international prizes awarded by associations and publications specialized in beers, classifications made by the fans themselves are increasingly important. This revolution is gaining pace via the Internet.
More [+]

The most visited
Feature articles

Are the days of molecular cuisine numbered?
Trend

The use of gelling agents, liquid nitrogen and certain additives is encountering visceral opposition from some chefs and governments. What they really want is to question the way we understand the cuisine that has set the trend in recent years.
More [+]

The gourmet paradise in Berlin
Article

This is a legendary space. The KaDeWe in Berlin is, for many people, the best store in the world. Wine connoisseurs and gastronomes can take their pick from more than 33,000 products. Just one example: there are no fewer than 1,300 different cheeses.
More [+]

Pages of haute cuisine
Article

This book has a different flavour. Food for Thought, Thought for Food (Actar) is a match between the world of art (Vicente Todolí and Richard Hamilton) and haute cuisine (Ferran Adrià). A creation promoted by Documenta de Kassel.
More [+]

Are the days of molecular cuisine numbered?
Trend

The use of gelling agents, liquid nitrogen and certain additives is encountering visceral opposition from some chefs and governments. What they really want is to question the way we understand the cuisine that has set the trend in recent years.
More [+]


Design and development :      Internet Factory