Por Kelyn Rubio
*Somelier*
Partamos repitiendo after me 😀 «no todos los vinos son aptos para envejecer». De hecho, sólo un 2% aprox están destinado a conservación. (esto lo aprendí del maestro Pablo @pablodiazsommelier 🎩) ⠀
Pero doctor, dicen que mientras más viejo más bueno sabe el vino?. 🤔⠀
Es importante partir de qué tipo de vino estamos hablando y si está diseñado para beberse joven o para añejarse.
¿Cómo así 🤷🏻♂️? ⠀⠀
El envejecimiento del vino se produce en dos fases: en barrica y en botella. Y es que el vino y la madera 👩❤️💋👨 se conjugan en esta fase como indivisibles. Porque el uno hace al otro. 😍⠀
La madera cede al vino sus propios taninos y propiedades aromáticas, que se irán moldeando lentamente con los taninos del vino.⠀
📢Very important!! ⠀⠀
Para resguardar un vino☝🏼 se tiene que tomar en cuenta muchos aspectos: temperatura, humedad, ventilación, ruidos, iluminación e inclinación. ⠀
Entonces, si aplicamos la lógica científica y matemática, 😁 un vino económico de mesa, en un lugar no especializado de venta de vinos, que no sea crianza, reserva o gran reserva (éste es otro tema) con más de cinco años en su añada puede ser un indicador de que el vino o esté picado o haya perdido sus encantos. «Ojo» , no necesariamente esté dañado, ya dependerá de usted si quiere arriesgarse. 🙆🏻♂️
En resume:
Mientras más viejo sea el vino, sabe mejor? No todos. Hay vinos que se deben beber jóvenes, hay otros fueron diseñados para ser añejado. Salud!.🍷
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