Pisco Horcon Quemado 645ml

$81.00
Sale price

Regular price $81.00

Horcón Quemado continues to add awards to its growing list of accolades. In the sixteenth version of the prestigious competition Cata d'Or, Quemado Reservado Horcón 40 ° was awarded the "Gold Medal", becoming the first artisanal pisco to win the competition.


Pisco Horcón Quemado 40 ° is an artisanal wine distillate made from muscat noble strains that grow and mature in the valley of San Felix in the III region of Atacama in the sun. Its unique development still keeps the rigorous process of producing European distilleries in the nineteenth and twentieth century and preserved as a valuable centenary secret that continues to delight the palate of those who appreciate quality craftsmanship unmatched pisco.
The vinification of this pisco is the red type, ie that occurs in contact with the skins and pulp grain, added to this is natural, since no additive is not used, no yeast and fermentation is at room temperature in vats cement.
It is distilled in a still unique to Chile, which maintains its design since late 1800 and has double rectification. To condense the vapors of pisco alcohol, the same wine distillate subsequently be used, making it unique in its kind.
The ageing of alcohol in American oak barrels is critical for the two years of aging that has Horcón Reserved Quemado 40 °, different fruit flavors and sweet, of extraordinary quality, which are worthy to be tasted to be generated.
At the end of the process to reach 40 ° of this pisco, properly filtered water quality and range that contributes to the final flavor is used.
The aroma of Quemado Reserved Horcón 40 ° is intense, with marked citrus notes of orange peels and white flowers type, in addition to that also appear sweet notes with a hint of chamomile.
The competition seeks Cata d'Or spread excellence Chilean wines and spirits from around the world and through his label, guide and support the quality of the industry.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

Horcón Quemado continues to add awards to its growing list of accolades. In the sixteenth version of the prestigious competition Cata d'Or, Quemado Reservado Horcón 40 ° was awarded the "Gold Medal", becoming the first artisanal pisco to win the competition.


Pisco Horcón Quemado 40 ° is an artisanal wine distillate made from muscat noble strains that grow and mature in the valley of San Felix in the III region of Atacama in the sun. Its unique development still keeps the rigorous process of producing European distilleries in the nineteenth and twentieth century and preserved as a valuable centenary secret that continues to delight the palate of those who appreciate quality craftsmanship unmatched pisco.
The vinification of this pisco is the red type, ie that occurs in contact with the skins and pulp grain, added to this is natural, since no additive is not used, no yeast and fermentation is at room temperature in vats cement.
It is distilled in a still unique to Chile, which maintains its design since late 1800 and has double rectification. To condense the vapors of pisco alcohol, the same wine distillate subsequently be used, making it unique in its kind.
The ageing of alcohol in American oak barrels is critical for the two years of aging that has Horcón Reserved Quemado 40 °, different fruit flavors and sweet, of extraordinary quality, which are worthy to be tasted to be generated.
At the end of the process to reach 40 ° of this pisco, properly filtered water quality and range that contributes to the final flavor is used.
The aroma of Quemado Reserved Horcón 40 ° is intense, with marked citrus notes of orange peels and white flowers type, in addition to that also appear sweet notes with a hint of chamomile.
The competition seeks Cata d'Or spread excellence Chilean wines and spirits from around the world and through his label, guide and support the quality of the industry.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.