Canarian wines, different and delicous

 

Adeje workshop on the characteristics of Canarian wines

 

The world of wine returned to the Adeje Summer University this year with two workshops presenting and examining the particular characteristics of wines from the region, and why Canarian wines are becoming well known and liked outside the islands. Surprisingly, there is a still a notable percentage of the local population who reject their own wines, something workshops like these seeks to change.

The Thursday workshop was led by Juan García Socas, president of the main Gran Canarian Wine group and a professional taster, and Ricardo Aguasca Colomo, university professor from the Universidad de Las Palmas de Gran Canaria. People were shown the background to professional tastings and were able to try various wines from all of the islands.

 

As García Socas explained, wine production is something very rooted in the local agriculture, gastronomy and economy. Canarian wines owe their special characteristics to the earth, the volcanic ground and the trade winds, making the wines unique. Add to the mix the grapes used here in the Canary Islands, and that it is a territory that has been free of the phylloxera plague that attacked European vines in the 19th century.

The experts also argued that they were not asking people to say Canarian wines are “better or worse” than others, simply to acknowledge that they are different, and with an ever-increasing number of fans here and beyond, wine drinkers in search of new flavours and aromas, who also appreciate wines made under quality controls.