We love new releases! And, you wouldn’t imagine how excited we have been to be able to finally show you this new Vintae project: BIENBEBIDO has just arrived.
Bienbebido is a special type of project, the sort of projects we love at Vintae: fresh and fun, different, but with a solid oenological base and concept. This collection was born from the idea of creating “ideal pairings” between wine and food. We wanted to make wines that were most suited to drink with different dishes or food.
It was a complicated task, as we had to simplify the dishes as much as possible; just focus on the product itself, the main ingredient, so the wine would combine with the different ways of preparing this ingredient in both Spain and around the world. It has been difficult, but not impossible, and we believe that we have achieved this aim with the wines that we are currently launching into the market: wines that have been made to drink with Octopus, Pork, Beef, Ham and Cheese.
And, how can we define these wines? We decided to work with our own team and with people that are very close to us who know about wine and the pleasures of good food. We gathered a considerable group of oenologists, sommeliers, chefs and wine enthusiasts and we made different samples and coupages with grapes from different varieties and origins. Of course, we paired them with different octopus, chicken, pork and beef dishes, as well as with different types of cheese and tasty ham. And, by tasting and tasting, discarding and refining, we came to a consensus and the six “Bienbebidos” were born.
So, how are the wines? For octopus, we reached the conclusion that we needed a fresh and silky white wine; a wine that would suit the special texture of this type of food, however it is prepared.
For chicken, we decided on a Garnacha, a fresh, medium-bodied wine with light tannins, which is perfect for soft white meat.
With pork, which is a juicy meat that demands a structured wine, the choice was easy: a pleasant Tempranillo-Garnacha coupage where the fruit and the 18 months of barrel aging are perfectly balanced.
For beef, an ideal wine is a strong and structured wine. We produced a Tempranillo and Merlot blend with a full-body and complexity resulting from the great combination of fruit and 16 months of ageing in new barrels.
With cured ham, we decided on a fresh, round, fruity wine, a Tempranillo wine that clears the mouth for the next bite. For cheeses, we settled for a strong, full-bodied, fruity wine, that is, a tannic wine that perfectly suits cheese fat.
And, once the wines had been shaped, what should we call them? And, what about the bottle? We had one thing clear and that was to produce something different (again), and as usual, we worked with our design partners, the Moruba studio, on these finishing touches.
Bienbebido has been conceived as a global brand because of the visual power of its image and the possibility of creating wines suited to local dishes. Therefore, we didn’t want to lose its Spanish identity. And, what is there more Spanish than bars, the nice old Spanish bars called tascas? The image of Bienbebido pays homage to the authenticity of these tascas, which used their glass window fronts to advertise the house specialties.
Taking this concept as a basis, we used the same technique for Bienbebido’s image and included screen print on the bottles. In addition, we completed this concept by using rhyming sentences on the front and back of the bottle, in purest Spanish-saying style, which hang as tiles behind these counters.
So, have you chosen a dish? Well then, here is your Bienbebido.
Tell us about it. What do you think?