How Mia Wines Gives Drinkers What They Want

BD: Can you describe the wines? 

GC: The white is a blend of three white grapes (Macabeo, Xarel-lo and Parellada) with a secondary fermentation. Then we add 15% of Moscatel to have all those romantic and flowery flavors. It goes very well with seafood — all kinds of fish and shrimp.

The rosé is a premium rosé. There is a big trend for premium rosés right now. For me it goes very well with a lot of Thai and other spicy cuisine — it cleans out the pallet, but at the same time it has the body to stand out.

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The red is the first wine we made. To me, it was clear that we needed to go with a Tempranillo. So this is 100 percent Tempranillo. It’s fruity, fresh, easy to drink — it has a lot of power on the fruit. It’s spicy, but at the same time it’s very easy to drink.

We also have the pink Moscato — the red has just 10 percent of the Tempranillo, just to give it a little twist. I like it as an appetizer. The French, they drink sweet wines as an aperitif. It’s really sweet, but refreshing at the same time.

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BD: Why do you think new wine drinkers want something so sweet? 

GC: We were seeing that the young people were getting into wine consumption later and later. Why? Because they have grown up drinking sweet drinks — soft drinks like Coca Cola or Fanta.

And second, when they want to get into the wine knowledge, the only thing they could find were the dark, really heavy-tannin wines like Cabs from Napa, Tuscans, Bordeaux — for a new consumer, they are not pleasing at all. They didn’t like it!

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