Tag Archives: cork

Custodio Zamarra: “The best wine is the one that, according to your budget, makes you happier”

The renowned sommelier is the second guest of ‘Conversations about Spanish wine’, hosted by the journalist Javier Pérez Andrés. Zalacaín restaurant, where Zamarra developed his career for more than 40 years, is the setting for this conversation revolving around the world of wine

La Seca (Valladolid), 3 July 2019.- After featuring the specialised journalist Carlos Delgado in the first edition of ‘Conversations about Spanish wine’, the second edition of this programme features one of the most renowned sommeliers in Spain. On this occasion, Javier Pérez Andrés talks with Custodio Zamarra, sharing anecdotes and thoughts around the wine industry and its evolution over the past 25 years. Zamarra reflects about the wine industry in Spain and emphasises, among other things, that “the best wine is the one that, according to your budget, makes you happier”. In this respect, he adds that “from the point of view of winemaking, no wine costs more than 50 euros”, though, “when it comes to wine, we don’t only pay the content, but its history”.

The scenario for this talk was the Zalacaín restaurant, where Zamarra was a sommelier for more than 40 years until his retirement. His history in this famed Madrilenian gastronomy symbol, as well as the evolution of wine and the work of sommeliers in recent years, are some of the key points of the conversation between Pérez Andrés and Zamarra. So, after giving value to the journey experienced by the viticulture in our country, the sommelier has not hesitated to assert that “Spain is one of the most important countries in the world of wine”. Pérez Andrés and Zamarra enjoy their meal paired with Cuatro Rayas Cuarenta Vendimias Cuvée, a collectible Verdejo wine, distributed exclusively to the hospitality industry and the best wine bars which the sommelier states that is a “really extraordinary Verdejo wine”.

Four decades of dedication to wine in Zalacaín
Custodio Zamarra is one of the most important personalities in the world of sommeliers in Spain. Working in the hospitality industry since she was very young, his career in Zalacaín began at the early age of 24, when he joined the team of this restaurant in Madrid. From there on, thousands of wines have passed through Zamarra’s hands. Making him one of the most authoritative voices in the national wine scene.

Promotion of wine-making culture
“Conversations about Spanish wine’ is a new format that takes advantage of new technologies, distributed exclusively through social networks. A 30-minute episode that shows a meeting between the greatest wine connoisseurs in this country and Javier Pérez Andrés – a specialised journalist whose career has made him a leader of opinion on the information of wine, tourism and gastronomy in Castile and Leon. In these meetings, they will share their opinions, values and criteria. All of this in a series of talks, that, for the first time in Spain, generates a serious discussion filled with knowledge from the biggest authorities in the industry: journalists, sommeliers and several professionals of recognised prestige. The initiative ‘Conversations about Spanish wine’’ is sponsored by Bodega Cuatro Rayas, leader cooperative in the DO Rueda. Having quality wine as a key cornerstone, with this new format, the winery wants to focus on spreading the knowledge of the wine industry with the support of experts.

Acknowledgement to Restaurant Zalacaín

 

Carlos Delgado, wine critic: “The best strategic area for wine in Spain is Castile and Leon”

The specialised journalist starred in the first episode of ‘Las charlas del vino español’ a new dissemination format revolving around the world of wine, sponsored by Bodega Cuatro Rayas and directed by the agri-food and wine journalist Javier Pérez Andrés

La Seca (Valladolid), June 2019.- Carlos Delgado, wine critic of the newspaper ‘El País’, is the first guest of ‘Las charlas del vino español’ (Conversations about Spanish wine), a new dissemination format where wine industry experts will share conversations revolving around wine and the revolution that has undergone in the last years. Taking advantage of the new technologies and social media for dissemination and sponsored by Bodega Cuatro Rayas, this content will have 30-minutes chapters that will be publish fully in YouTube, and showcase big Spanish wine experts meeting with Javier Pérez Andrés, a specialized journalist that, due to his career, has become an opinion leader in wine, tourism and gastronomy.

In these meetings, they will share their opinions, values and criteria. All of this in a series of talks, that, for the first time, generates a serious discussion filled with knowledge from the biggest authorities in the industry: journalists, sommeliers and several professionals of recognised prestige. Espacio Primavera 9, located in the heart of Madrid, is the setting for the first of these talks, hold with the journalist Carlos Delgado. In this conversation, Delgado reflects on the wine in our country, both in terms of history and evolution. Besides, the journalist advocates for implementing changes in the way we understand and enjoy wine, with proposals as the importance of promoting sensory education since childhood. Regarding the current situation, Delgado has been categorical, ensuring that “strategically, the best region for wine in Spain is the autonomous community of Castile and Leon”.

As a closure to the talk, the guests and Pérez Andrés will enjoy a meal at renowned restaurants where they paired their menus with Cuatro Rayas Cuarenta Vendimias Cuvée, a collectible Verdejo wine exclusively distributed to the hospitality industry and the best wine bars. On this turn, Javier Pérez Andrés and Carlos Delgado had lunch at the prominent restaurant-wine bar García de la Navarra in Madrid.

Renowned wine critic: 25 years in El País
The relevance of Carlos Delgado is supported by his wide experience in the specialised press, after more than 25 years working as a wine critic for the newspaper El País. Also, he is the author of books as ‘Cien recetas Magistrales’, ‘La cocina de los grandes chefs’, ‘El libro del vino’ or the most recent, ‘Manual del Santo Bebedor’. He has also been the creator and commissary of events as important as Vinoble, Sicer, TopWineSpain, La Calle de Baco or EspaiPriorat.

Wine culture support
The initiative ‘Las charlas del vino español’ is sponsored by Bodega Cuatro Rayas, a leader cooperative in the Spanish wine sector and benchmark of the DO Rueda. Having quality wine as a key cornerstone, with this new format, the winery wants to focus on spreading the knowledge of the wine industry with the support of the greatest experts at the national level.

Thanks to Espacio Primavera 9 and to Restaurante Vinoteca García de la Navarra

Sugarcane “seals” Cuatro Rayas’ wine range

We have already talked about the closure of the bottle, about the process that surrounds
it, and, especially, about the materials used. Along with cork, synthetic and natural
stoppers, now a new addition closures the range of Cuatro Rayas’ wines. We are talking
about a cork made from polymers derived from sugar cane.

The new kind of cork provides a high-quality closure, although its main advantage has
to do with the control of oxygen ingress in the bottle. In addition to the oxygen control,
another particular feature is that it is the world’s first virtually zero carbon footprint
closure for fine wines.

Another of the advantages is that this kind of closure doesn’t provide flaws to the wine.
Furthermore, it has an excellent mechanical action in the closure, in other words, it
corks perfectly and keeps good closure conditions, at the very least, for five years. It is
certainly a great innovation in the wine sector that, in this case, benefits from a
vegetable raw material such wonderful as the sugar cane. Environment-friendly,
sustainable, easy-to- uncork and provides all guarantees for wine preservation. These are
the new stoppers that seal the wines of Cuatro Rayas Winery. Could we ask for more?

Natural, synthetic or screw cap? The cork revolution

When a bottle is placed on a table, the ritual of serving the wine begins. While the uncorking releases it from its container and allows us to taste it, rarely do we look at the type of material used to close the bottle. Let’s talk about cork, the material that seals most of the wine bottles produced in the world. However, when closing a bottle, new materials are sometimes as versatile as they are unknown. Undoubtedly, there are significant differences between them, so today we are going to explain their characteristics and common applications.

Generally, there are three types of stoppers: cork, synthetic and natural. Cuatro Rayas uses all of them in their bottling, but always chooses the one that best fits the needs of each wine: it all depends on how we want it to evolve once bottled. Until not long ago, cork was the only option to stop a bottle. There are four types: natural (extracted from a single piece of cork oak); the so-called ‘colmated’ stopper (also extracted from a piece of cork, but lower quality); the agglomerated cork (manufactured with cork granules or chips); and ‘technical’ stoppers (with an agglomerate body, but natural disks). What are their advantages? Cork is a light, elastic, porous and resilient product. It also facilitates the conservation and evolution of a wine and allows a small amount of oxygen to pass through its pores. Among the disadvantages are the feared TCA, i.e., tainted cork aromas, which sometimes occur in the wine.

Synthetic stoppers do not come from the cork oak bark. They are made from ‘thermoplastic elastomers’, i.e., plastic materials with elastic properties. Synthetic stoppers are either made by extrusion or injection (two terms which only determine how they are manufactured) and figuring among their advantages is that do not give any TCA problems, offer a wide range of colors and allow the uncorking ritual to continue. Their drawbacks are reflected in the preservation of wine, since they allow hardly any oxygen through, preventing that the wines evolve in the bottle.

There is a third option: the screw cap. It is made with aluminum coated with different materials. Technically the perfect closure. In addition, it is very handy. However, it does not allow any oxygen through and, of course, no uncorking takes place as it is opened by turning the cap on the bottle mouth.