Pink Years

Meats Rojas combined to perfection with red wine, because it has harsh substances that come from the skin of the grape, which allows them to confront the texture of the meat and the flavor of proteins. However, these rules are not always met because there are sommeliers who say that certain red wines go well with all kinds of food. Wine tourism and wine therapy also wine tastings that are organized throughout the territory, since a few years ago a new modality of tourism is imposed; We are talking of wine tourism, which relies on visit and get to know places through the culture of the wine that is grown in this region. Joins the vineyard, where you can enjoy visiting the most important wineries in a country, wine therapy. The wine offers many beneficial properties for the body. The grape is very rich in minerals, vitamins and brings a highly recommended carbohydrates combined to make compatible it with physical exercise. Addition, has been shown to protect the cardiovascular system by their flavonoid content and that it is an antioxidant and protects the arteries and heart, made recognized by physicians who recommend the consumption of wine daily.

Wine therapy is via a massage through grapes or grape seed and is beneficial for middle-aged people because it produces an intense anti-aging effect, tones and provides an overall antioxidant effect of the skin surface. Drink a wine. For example, connoisseurs say that red wine is not always the best, since a good palate less robust than the red, but more sturdy than a White – Pink is a totally worthy wine with very special properties. It is also good to know how long the wine must be stored. According to Bodegas Torres, a white wine that has not been raised in wood must be consumed in its first two years, counting the date of the harvest, which should always appear in the label. For its part, rose wines young be eaten when only one or two years in the bottle because we enjoy better its fruity qualities. Wines support the possibilities; Since youth, without ageing of wood, which must be eaten in one or two years, up to the best reserves, which can evolve in the bottle for more than one decade.