A wine bar without Yecla is not a wine bar

It is not easy to find yeclas salvando in the area of Murcia and Levante but you do not know what you are missing if you are a tavern keeper or a wine lover wanting to drink a wine that meets the conditions of “recommended” 100%.

If you want to be part of the wine movement 2021 and coming, sign up for these tips that bring together the great wine bars, wine bars, trendy wine bars and that generate more buzz among testers of trends and good wines. We are tired of the classic areas and the high prices in restaurants, that is why five years ago a new movement of wine bars that bet on tasty regions, alternative grapes to tempranillo, verdejo and albariño in whites and that offer to the most gourmand parish wines with much more versatile characters to drink with their dishes and portions and repeat and repeat. You must demand some things if you want to enjoy the moment bar more and more or if you are a local owner, include them as a successful part of your bar. We assure you, take note:

Bar Berria

Bar Berria (Madrid)
  • Be wary of wine lists or slates that don’t carry a single varietal or a wine with its own style. Yecla monastrell is very juicy, fleshy and is a hit parade for palates looking for much more powerful and radical gastronomic flavors. When you put monastrell on your menu, there is already novelty, you offer a plus to your clientele.
  • You will have more friends and virtues if you generate “house wines” and change them every week. On the Yeclian region’s list you’ll find fresher monastrell for your daily menus, more rounded terroir and old vine from Campo Arriba for your more meaty second courses or blends with syrah or cabernet sauvignon or garnacha tintorera that get you out of the trouble of having wines by the glass
  • The most demanding bars have proximity product, so you can not leave aside that the monastrell grape and Yecla style is pure Levante for your most homemade dishes, your salted meats and stews with sauce, without forgetting the regional rice dishes that in Spain are many and very diverse. Inland, but Levante. In fact, this grape is Spanish in origin and not French as the Barol people defend with their môurvedre.
  • It is stale to ask for wines by aging categories since each region imposes criteria that do not coincide with the imposition of months in barrel of another DO. Yecla is the all-rounder wine that knew how to overcome classifications to make wines that came out at the right time. If you try a young Monastrell from Yecla you will be surprised because it might confuse you and you think it has its dose of toast. It’s all about character, and Yecla has a lot of it. Whether you are a customer or a bartender, do not forget to always have or claim some essential ideas to ensure that each wine comes out in the best quality conditions and can have an outlet:
  • That’s what we’re getting at: wines by the glass. There’s no better solution for you to try new wines, varietals, styles, to get more economic value out of the bottle if you have an establishment. You can put a gift glass in wines that generate fear, and the bottle will always be profitable. Calculate that the profit per bottle is multiplied by six glasses and you have to remove the cost price. It is also a perfect solution so that you can try new wines for each menu without ordering a bottle. This is an absurdity.
  • The most demanding bars have proximity product, so you can not leave aside that the monastrell grape and Yecla style is pure Levante for your most homemade dishes, your salted meats and stews with sauce, without forgetting the regional rice dishes that in Spain are many and very diverse. Inland, but Levante. In fact, this grape is Spanish in origin and not French as the Barol people defend with their môurvedre.
  • That’s what we’re getting at: wines by the glass. There’s no better solution for you to try new wines, varietals, styles, to get more economic value out of the bottle if you have an establishment. You can put a gift glass in wines that generate fear, and the bottle will always be profitable. Calculate that the profit per bottle is multiplied by six glasses and you have to remove the cost price. It is also a perfect solution so that you can try new wines for each menu without ordering a bottle. This is an absurdity.
  • The most demanding bars have proximity product, so you can not leave aside that the monastrell grape and Yecla style is pure Levante for your most homemade dishes, your salted meats and stews with sauce, without forgetting the regional rice dishes that in Spain are many and very diverse. Inland, but Levante. In fact, this grape is Spanish in origin and not French as the Barol people defend with their môurvedre.

It is stale to ask for wines by aging categories since each region imposes criteria that do not coincide with the imposition of months in barrel of another DO. Yecla is the all-rounder wine that knew how to overcome classifications to make wines that came out at the right time. If you try a young Monastrell from Yecla you will be surprised because it might confuse you and you think it has its dose of toast. It’s all about character, and Yecla has a lot of it. Whether you are a customer or a bartender, do not forget to always have or claim some essential ideas to ensure that each wine comes out in the best quality conditions and can have an outlet:

  1. A refrigerated cooler with different temperatures for cold whites, young reds and full-bodied whites or wines with more body and aging.
  2. A good glass for whites and reds that allows you to see the colors, the tear of the wine and savor each wine with its values in fullness.
  3. You must generate brand with your bar, so the wine list is a quick way for you to include exclusives, your favorites, the house brand, the most popular wine, the novelty…
  4. From time to time and by seasons you can offer discounts on bottles or generate possibilities of direct purchase, why not make an activity club with your best customers.
  5. The food menu is nothing if we cannot fill it with wine colors: the famous pairings or harmonies. From a sauvignon blanc from Yecla to a garnacha tintorera full of black fruits and a lot of fruit intensity.

La Fisna (Madrid)

Angelita (Madrid)

Berria (Madrid)

De Vinos (Madrid)

Essencia (San Sebastian)

A Curva (Sanxenxo)

De Mugi (Bilbao)

Lalias (Bilbao)

Cork (Bilbao)

Bodega Cigaleña (Santander)

I Pan i Vino (Salamanca)

La Tavina (Logroño)

Wine Fandango (Logroño)

Cellarer (Barcelona)

Portal (Alicante)

Pura Cepa (Murcia)

Casa Montaña (Valencia)

The times of passivity in the bar are over, we go out to the street and we must demand more quality and profession than ever. Will you join the clan of Yecla’s all-terrain wines?

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