Text: Mirian terroba / redaccion@laprensadelrioja.com
The panorama of wine consumption has experienced a significant change. The preferences of consumers have evolved and now the wines that triumph have less alcoholic degree, less wood raising and stand out for their aromas and flavors. This change adds to a less expert consumer, but with a growing willingness to learn and explore new oenological experiences.
What wines do, for example, the customers of Lavinia, Saddlé -heir of Jockey, famous restaurant of the Madrid Set Set -, erre de rock or the avant -garde synesthesia? We dialogue with them to discover what the current consumer seeks and how Rioja is a reference that is adapting to these trend balancing tradition and innovation in each cup.
Their direct contact with the wine projects allows them to incorporate into their cards a combination of historical and classical labels with more novel and avant -garde proposals.
Elena Delgado, retail manager of Lavinia
“We have gone from very understood customers to others more interested in knowing novelties and learning. Rioja has managed to adapt to tastes incorporating wines with less aging, cooler and fit at the table
of more consumers. His diversity is one of his greatest treasures. ” See more
Antonio Boyero, Sumillery Director
Of Saddle Restaurant
“Rioja is the most interesting area and we should know it better and value it more. Every day, we open wines that were elaborated in times in which we had not reached the moon, in times when Picasso lived, We did not know Einstein's relativity theory. Wine encapsulates time and lets us see, Through the senses, how was a specific year, how it worked in the winery, How work was understood in the field And how the wine market was understood, through labels ”. See more
Jorge Rodríguez, sommelier of Erre de Roca
“We seek to create an occasion for each wine. I'm interested in knowing well the wine projects of our letter and people that is behind. ” See more
Carmen González, gastronomic advisor and sommelier
Of the Synesthesia restaurant
“Low -graduation wines are increasingly requested.Rioja is a wine from our culture. Customers evolve, but also They are still rooted to many nuances they know and, if not, They are surprised with them. ” See more
*Report published in Nº249 of the Rioja Press
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