Starting from scratch — with sources, no fuss
No-Fuss Guide
Every article cites the real sources — legislation, Embrapa, the WHO. It's the house standard: you check everything yourself, no taking our word on faith.
New · Taça em Tela12 films to watch with a glass in handWhat each one teaches about wine, and the house bottle to open for the screening →
Level 1 · the basics, in 16 parts
Read in order, or jump to what interests you
Sixteen short articles, from the label to the glass. Each one stands on its own; together, they're the course nobody ever gave you.
A map of the 4 pieces of information that matter.
Nº 2Vinho de mesa, vinho fino, frisanteWhat each category means by law in Brazil.
Nº 3DOC, DOCG, Grand CruThe wine’s ID card, decoded country by country.
Nº 4“Wine is good for the heart”?The honest answer wine sites avoid.
Nº 5Pairing is a suggestionThe manifesto: nobody here says “you can't”.
Nº 6Alcohol-free wine: the forbidden nameThe category that's growing worldwide, and the Brazilian law that keeps the label from saying the obvious.
Nº 7Dry or sweet wine?The difference is sugar, and Brazilian law says how much. Brut, demi-sec and nature in the same basket.
Nº 8How long does open wine last?From 1 day to 3 weeks. What really helps and what’s a myth (the spoon in the neck of the bottle).
Nº 9Wine temperatureRed in the fridge, yes, for 20 minutes. The table type by type, and the rule for when there’s no thermometer.
Nº 10What is tannin?That strong black tea feeling: where it comes from, why it softens with barbecue and how to spot it on the label.
Nº 11Reserva, Gran Reserva, ReservadoWhat each word is worth, country by country. In Brazil the bar exists, but it’s low.
Nº 12What is perlage?The sparkling wine bubble and what it tells you. Champagne, prosecco, cava and the Brazilian one, no fuss.
Nº 13Does wine make you fat? The caloriesA glass has 120 kcal, and the alcohol is where they come from. Just numbers, no health promises.
Nº 14How to choose wine at the supermarketSeven steps, from the dish to the price, with the house search in your pocket.
Nº 15How to open the bottle (and the sparkling one)The waiter's corkscrew in four moves, the cork that broke, no corkscrew at hand, and sparkling wine without the pop.
Nº 16How to chill wine fastWater, ice and salt: 15 to 20 minutes. The freezer takes twice as long, and the times were measured.
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Level 2 · going beyond the basics
The grapes and the regions
Every grape and every region with its own page: where it comes from, what it's like in the glass, what it goes with, and the house's labels for each one, with the price range.
Cabernet, Malbec, Merlot, Chardonnay, Touriga: the twelve that explain almost every shelf.
10 regionsThe wine regionsSerra Gaúcha, Mendoza, Vale do Maipo, Douro, Alentejo: where it is, what grapes it grows, what wine it makes.
Beyond the Guide
100 terms, searchable, with the fuss crossed out and the translation right beside it.
To take alongPocket GuideThe 20 terms that get you through almost any shelf, on a single page: read it here, print it or keep it on your phone →
MonthlyContrarrótulo, the magazineThe house magazine, one issue a month, on the 20th. Read Nº 1 here (Nº 0 is still up) and get the next ones by e-mail →
No beating around the bushThe Inconvenient TruthWhat wine does to your body, no marketing: hangovers, limits, and when it's time to stop →
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