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The Variety of Grapes in Wine Production

Degustación de uvas

Cristina Zamora, Pía Zamora, Enrique Acosta, Alda Capi y Alfonso Cuevas

Claudia Paz, Andrea García y Alejandra Garduño

Horacio Araux y Diana Salas

Elsa y Mara Núñez

Branki Pjanic

By Karla Ortiz

A wine variety workshop was organized on Saturday, August 19, by Vinamí, a project more than five years old that aspires to offer a workshop at least three or four times per year in order to become part of the wine world community. Vinamí is interested in providing wine education to wine consumers, enthusiasts, sommeliers, and people who would like to learn more about wine.

Vinami’s main objective is to describe the abundance of varieties that can be found in the country and the different flavors of the grapes that are harvested in the region. It’s an exchange between professionals and amateurs. They wish to reach groups of people who ask themselves: “How is wine made? What is the process?” There are others who want to visit a winery and become acquainted with a wine cellar and see how wine is produced.

The event took place in the wine cellar of Dos Búhos where several local artists presented their art works, including Alejandro Rivera Leal, Peter Levanthal, Margaret Dawitt, Atanacio Maldonado, and Kelly Vandiver.

People from all walks of life, mainly from Mexico City, came to the workshop, some of whom had attended a previous workshop. The number of grape varieties that exist (approximately 10,000) was explored, and Cabernet Sauvignon was discussed as one of the newest and most popular varieties in our country. Participants had the experience of crushing grapes, discovering the aromas they emit, and learning that the skin, also known as the husk, is the main factor in wine flavor. A bunch of Garnacha grapes was passed around to the participants so that they could taste the astringent flavor that the red wines have and learn about the tannin acid that provides this drink with the reddish color and bitterness that enchant so many people.

After the lecture, Vinamí offered the guests a selection of grapes from the region to taste. A refractometer was used to measure the sweetness of the grapes and the level of alcohol in the wine. They followed up with a tour of the wine cellar where Dos Búhos stores the wine, and the process of wine storage was explained. Later they had more wine tasting and a special meal that Vinamí offered in order to make the tasting a better experience. At the end of the workshop, participants had the opportunity to visit a vineyard to see the vine growing from the roots.

 

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