In a context of deep crisis and expanding consumption of white markings, good tourism campaign has allowed the company cava Freixenet boost sales in Spain. So far this fiscal year, from May, the Catalan multinational is increasing its sales by 5.5% in volume of bottles and increasing its turnover by 3.9% after these stalled last year because of the economic hostile , explained yesterday its CEO, Pedro Ferrer. However, the main way to overcome the crisis comes on the heels of exports since May are up 18%. Freixenet president, José Luis Bonet, emphasized that internationalization is still key to the company. "Whoever navigates exports relatively well. Exit No more leaving," he said. In a press conference in Sonoma (California) as part of the celebration of the 25th anniversary of the establishment of the company and brand Freixenet Gloria Ferrer in the U.S., which have been invited journalists, Bonet explained that the group closed the 2010-2011 fiscal year with a turnover of around EUR 500 million, up 3% from the previous year. This year, however, the improvement of the Spanish market and the strength of sales in Germany, where for the first time the brand has sold more than a million bottles a month only? Allow the company to predict more growth than last year but with "prudence."

Germany remains the main market for Freixenet, followed by Spain, France, Britain and the United States. Bonet highlighted in the "French miracle". If in 2000 the president of Freixenet was resigned to not being able to cross the line of the 30,000 bottles sold in that country last year exported more than three million. "From May until now sales have increased by 30%," he said.

Freixenet seems to have left behind the times and the boycott of cava, although the group, like the rest of the sector, not completely out of the crisis unscathed. That meant the loss of cava that consumers may no longer have to buy it again and also hurt the Penedes white wine, which, according gave wings to other wines. Therefore, the vice president of Freixenet, Enrique Hevia, urged caution in the "statements" of some Catalan politicians, as these could lead to another conflict that could give rise to other punishment to community products in the rest of Spain, which contributes 50% of the Catalan GDP.

The products also have ido Gloria Ferrer hollow opening in the United States. If you land the first year the group sold 132,000 bottles, now shipped 1.9 million, of which 1.4 million are almost half a million sparkling wines. The company has 180 hectares of land in the Carneros Valley, including Napa and Sonoma counties, where in addition to their base for the U.S. market each year receives about 75,000 tourists.

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The idle retired a few weeks ago against the Celler Cecilio assured, closed, their owners were "Holiday India" was wrong. Neither were in India, or on vacation. They went to China on a business trip. This winery Gratallops (Priorat) is one that has begun to export wine to the Asian giant. The Denominació Qualificada d'Origin Priorat, the only DOQ of Spain with La Rioja, will close this year with nearly 14,000 bottles exported to China. It's a tiny portion near the million and a half of sales in the domestic market and 245,000 in the U.S., one of the 22 countries to which it exports. But this is the first pike in Asia and a sign of good health wine appellation of origin so small in hectares not reach 2,000. Despite the crisis, the DOQ Priorat grows. Since 2007 there are more wineries. We are 92 and up although exports U.S. market itself suffered from the recession. Conclusion, the wineries are diversifying markets and landing in other countries such as Brazil and Australia. In this context, says the president of the Council of the DOQ, Toni Alcover: "China appears as a fledgling market but with a clear upward trend and consolidation." Exports to the country in 2005 tore a token figure reached 3,000 bottles in 2008 and since then have skyrocketed to 14,000 today.

Fresh from Guanzhou and Hong Kong - "cities are discovering wine" - the owner of the winery Cecilio, August Vicent, explains that participated in two fairs in the hand of a company dedicated to export. "Consumers of our wine are people with great purchasing power, the emerging new class. Different qualities Matter then provide very specific audience segments: from sports clubs and banking executives, to Michelin-starred restaurants and specialty shops," says . Celler Cecilio now only 1,500 bottles sold to China, but Vincent highlights the country's possibilities.

The 30% of production is exported to China from the Priorat DOQ Priorat is Torres, the Torres family winery, originally from Penedès, has directed The Lloar and Mireia Torres, of the fifth generation. Bodegas Torres takes some time in China, since 1997, where it hopes to finish this year with 37 stores own branded Everwines. Another 3,000 bottles of traveling to China out of the winery in Priorat, the cooperative grouping in Gratallops production of 125 small growers of this village, La Vilella Alta, La Vilella Baixa and Lloar. His manager, Joaquim Sabate, explains that sell to China in two ways: through a company that has specialized in the export of gourmet products, and directly with the dealer who contacted in the latest edition of Espai Priorat, the fair which is held every year in May in Falset. It has taken that far, but as they say in the Priorat: "Here coast molt fer vi".

Hundreds of people packed the streets of Barcelona yesterday Ribera district. The goal, enjoy the first wines of the vintage of 2011, young wines in late November and since 1994 are the stars of the Young Wine Festival, organized by Vila Viniteca. In this way is presented in fine wines society earliest country. The uniqueness of this year was the show that made two coopers street of Muga Rioja winery, known for making the wine with ancient techniques, which in the presence of a surprised audience devoted to manufacture barrels. "The conditions are not the best, for space and temperature," Jesus Azcárate apologized to a crowd gathered together at around the beginning of the street Agullers and plugged the entrance to the party. Curiosity and the recognition of the discomfort people rewarded for the limited space. Azcarate, considered the last Cubero, started in the art of craftsmanship back in 1972, inheriting his father almost lost tradition today by the use of stainless steel. The Muga winery in Haro (La Rioja), directs the workshop that produced 1500 barrels a year.

In the complicated task of building the barrels with him Gustavo Matute, 32, with over 10 in the trade. The most repeated question the two artisans was why they put the barrel around the fire. "To soften the wood, which can bulge and put the cells", responded to the curious spectators. With the wood hot enough, beaten with a hammer the metal rings that hold the structure, and just need to put the lids. As Jesus and Gustavo built the barrels at the beginning of the street, all the rest of Agullers, and several adjoining streets, people, paying 5 euros per glass, Cataba any of the more than 30 young wines from as many wineries around the country .

The wineries, responsible for providing wine from both sides of the street, had come from various parts of the Spanish geography. From Rioja Alava arrived Sáez Gonzalo Samaniego, Ostatu the winery, which is complimented by the number of young people who enjoyed the pleasure of the wine. From further away, Pontevedra, came the first wine of the new vintage of Gaudas Terras, with unfiltered sample, brought to Barcelona for the occasion. "We are not bottled until December, but the occasion calls for it," declared the manager to serve attendees, whose bottles, even untagged, surprisingly quickly emptied. And is that Barcelona is a city where the Galician wine is well received.

A dozen local places undertook give visitors tapas and dishes with which to fill the stomach. For a euro, or even free food service businesses in the area took advantage of the event to try some of their best products.

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Some wineries charge an artist label certain crops. They marry painting and creating great wines. However, in essence, perhaps the music (more complex, evocative and volatile), is more able to convey the spirit of a good stock to the visual arts. This is precisely the experiment imagined by the 43rd Voll-Damm International Jazz Festival of Barcelona and the restaurant and wine shop Monvínic. Omar Sosa's piano inspired by prancing grape albarello

It was an improvisation but a surprising and elaborate scenery, starring Cuban pianist Omar Sosa, who lives in Barcelona and plays the piano with very long fingers, six sommeliers Monvínic-César Cánovas, Isabelle Brunet, Delia Garcia, Antonio Giuliodori, Ramiro Gutierrez and Miguel Martinez-Moliner and Empar writer. Some selected wines, another put the music and the third wrote an anthropomorphic portrait of each of the wines: strongmen or dreamers, or serene midwives elusive women emerge from each cup. Before each tasting, the vignerons describing the wine they had brought, spoke of grapes and earth and all those things that evoke a landscape. Served the cup, Sosa was bending over the keyboard. Were eight suites for eight wines in eight cups.

Omar Sosa's piano inspired by prancing grape albarello

Sosa went from minimalism to modernism; walked trotted with sherry aftertaste with some peat, prancing with wine grapes that Moliné albarello defined as "a great lady dressed in black skinned" and assembled sonic textures when came the priory. The head of the Mas d'en Gil Clos Fonta, Marta Rovira said he left his job as aeronautical engineer in Hamburg in building the superjumbo A-380 to return to the family business.

This is the second time Monvínic made this experience, which is poised to become a classic, must be consolidated as a list in which are the best wineries, and that's what the owner intends Sergi Ferrer-Salat, which aims to that "bears the highlight of each year, the ultimate expression of our passion for spreading the culture of wine."

But this has not been the only dining experience this year has brought the Barcelona Jazz Festival. Its twinning with the Umbria Jazz Festival-cradle of fine wines and excellent olive oil-led marriage Il Tartufo, of combining the white truffle of the Italian region with the black variant of the Catalan region of Osona. Subject that Monvínic chef, Sergi of Meià, and Italian Marco Bistarelli, produced a long narrow menu.

The winemaker and sommelier Josep Roca, ally sound Monvínic on past experience, has a line of work in which the worlds of wine and music are intertwined. The winery, El Celler de Can Roca has its own soundtrack to the interpretation wines where tasting notes blend with notes of the violin. And harmony that music can bring to vineyards and wineries experienced in barrels of Tuscany, Rioja, or the valleys of Napa, Loire-et-Moselle.

Gone are the days when there was desperdigaban industrial parks where there were a plain. And just scatter polygons housed companies. The Regional Minister of the Environment, Land and infrastructures, Agustín Hernández, yesterday presented the Business Area Sector Plan of Galicia after the Council of the Xunta supramunicipalidad approve the declaration of this project. Until 2024 the Galician government expects to add 42.7 million square feet to more than 19 million square meters of industrial land and now grouped the 213 existing beds. The forecasts are Xunta operate other 119 parks already provided on a map that has taken into account their environmental and territorial and their adaptation to the Regional Planning Guidelines. The same department last a decree to set up a registry to install ground applicants to be known companies in the coming weeks.

Hernandez explained himself, though the plan (to be approved in final form in 2012 or 2013) guarantees expedite procedures to implement these facilities, any polygon before start works if there is a third of companies that commit to purchase solar. Although the Department knows that the greatest need for industrial land in the catchment areas of Santiago, A Coruña and Vigo.

More wine production Also yesterday, at its weekly meeting, the Galician government pushed through a decree of the Ministry for Rural Affairs to group in a bag thousand acres unaccountable and subservient to wine producers. The president, Alberto Nunez Feijoo, said that many owners of planting rights-a quota system of the European Union, not the profit and raised the need to distribute among wine producers who need to increase their holdings. "It's about using all her payments Galicia to produce quality wine," he said. To achieve this, the Department of Rural plans to conduct a detailed review of planting rights.

In the same press conference, said that in Galicia Feijóo few acres are devoted to wine production and regretted that only 8% of producers are registered with an appellation of origin.
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The Ministry of Tourism, Culture and Sport, through the Directorate General of Cultural Heritage, has taken steps to declare a Cultural (BIC) with the category of archaeological archaeological site of La Solana Pilillas Requena (Valencia) , one of the centers of wine producers oldest documented in the Iberian Peninsula, as reported by the department. The site of La Solana of Pilillas, dated between the late seventh century and the V century BC, consists of an intake structure, a wine cellar and four wineries excavated in rock. Each winery is associated a series of related structures related to the production, processing and storage of wine.

Within the same production system all the Pilillas find the site of the brown, formed by a rock-cut wine press, and two Iberian settlements chronology. The Dark can be a space where small houses concentrated and related fields of La Solana Pilillas.

The heritage protection of Pilillas also includes two prehistoric sites in the vicinity-a set of rock art and a final-Neolithic site that allow a diachronic reading of the evolution of landscape and settlement in the area of ​​Requena.

These prehistoric sites will be provided with individualized inscription in the General Inventory of Cultural Heritage Valenciano.

Many of the culinary trends of 2011 will make up the menu this year. Caps as an option from the quarry culinary passion for the vegetable, the increase in wine production as natural as possible, and fusion cuisines Latino progress ... Many restaurants have closed but many are opening with new proposals. Before the crisis, imposing ingredients with lots of imagination. - Restaurants 'pop up'. A presence on the streets of fast food vans, a large window spread of world cuisine, the restaurants will join ephemeral or pop up. Tried daring cooks and chefs superfamosos emerging as the American Thomas Keller (French Laundry) that time moved to London Harrods its formula. In Spain, one of the most powerful names in the culinary vanguard Young, Paco Morales, has partnered with a restaurant Valencian architects for a multidisciplinary and portable stage, "a circus of the sun from the top".

- Sabbatical. As elBulli, which was open when stopped several months (and now rethink until 2014), Andoni Luis Aduriz and his team have just launched a brief sabbatical until spring to investigate more than cooking. Other Spanish cooks also choose parentheses brief reflection to create dishes like Dani Garcia with Quique Dacosta Calima or in Denia. Others take a longer sabbatical. These days, the great chef Charlie Trotter of Chicago announced that its famous restaurant closes (after 25 years in the gap and with two stars) to dedicate "to travel and study", although it maintains local takeaways Trotter's To Go.

- The Korean time. A new Asian dragon to compete with Chinese and Japanese cooking. Kimchi comes power. With a diet full of vegetables and healthy working and a cuisine in which soy reigns and ferments, the Republic of Korea is making headway in Europe (with the wise hand of Sang Hoon Degeimbre). Celebrates its annual meeting, Seoul Gourmet, and this January will be starring in the upcoming summit Madrid Fusion, who is 10 years old.

- Latin Revolution. Peruvians, Mexicans, Brazilians, Venezuelans, Ecuadorians ... The food tastes Latino Spanish conquest. In Madrid not stop the premieres. Meanwhile, Spanish chefs and announce open more stores in North America (Dani García) and South (Sergi Arola, Javier and Sergio Torres).

- Natural Wines. Grow the wineries that are committed to developing natural, no additives or pesticides in viticulture common and conventional breeding. The winemakers and biodynamic winemakers paced walk. In late January, the French town of Montpellier host Millésime Bio, a world living biological viticulture.

- Sips Chinese. While Japanese manufacturers fight for the introduction in Spain of sakes quality and artisans, the Chinese bottled wine to invade the market. Strains well established in the Middle West over the work of native and foreign winemakers coming soon to many drinks.

- More green. The new vegetarianism forth his roots. Supporters of raw dishes will become less the exception and ecochefs with garden herbs and hunters are not only in the field. Up on the roof and the back of the restaurant's vegetables. In the Anglo world emerges timidly installing beehives.

- Eat with your fingers. Another sign of the times critical: alongside diners and space saving and spending. The shared tables are an option that transcends the old taverns and dominates popular new premises. In the growing trend of restaurants with bar to sit and watch the preparation of the dish at the time, imposed the small bites to eat with your hands. But this way of tasting is also omnipresent in fine dining restaurants, which are shrinking menus and prices.

- Real-Virtual Community. Buying groups, to jointly purchase food in greater quantities and cheaper, is emerging as an option. Also generate friendships and share experiences neighborhood. An incentive of this connection are blogs and amateur home cooks and producers. Eat at home, alone or with friends, at regular meetings is another option for consumers to cut spending. In another sense less environmentally friendly but pleasant for practitioners, will open more private clubs smoking, given the circumstances of the premises without smoke.

- Give the can. Another sign of the times is the employment cuts and canned cans (fish, vegetables, soups ...). Prices vary and economic well cans are preserved vintage and high-end. The renowned chefs also offer used and imaginative recipes.

- More pasta. Rice, macaroni, beans ... Tables and restaurants abound in noble and cheap products (more than meat and fish). Hot on the popular trattorias ground, moving premises and Japanese noodles. Attentive to udon and ramen.

- Markets chics. Meanwhile, local shops trying to survive with competitive prices and seductions for urbanites, more openings are advertised (by municipal and private initiatives) sophisticated market where you can buy and eat.

- Ice cream and mini desserts. The cream will rise even more upscale dining thanks to the role of creative pastry professionals. And the mini desserts tasting will be an increasingly common practice.

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The bet is risky, because prejudice exists: The wine must be bottled, if cartoning, is evil and stubborn. However, milk or juice drinking children are usually served in tetra-brik. And why not a light wine, young and quality? Why not look for new ways to market the wine, to lower its price and popularize? The brutal economic crisis and decreased their intake (in a decade has gone from consuming 50 liters per person per year to 10 liters) advise planted new challenges. The winemaker Pablo Calatayud has. Just marketing a young wine in tetra-brik "Everyday" which shares the seal Celler de Roure with wines like Les Maduresa or Alcusses, but at a suggested retail price of four euros (five, if purchased in bottle) . This is a wine "very Grenache, Mourvèdre and quite a lot of character, at a price more in line with the times and suitable for those occasions in which the wine can not or should not be so special," says Calatayud, who has vineyards in Terres dels Aforins calls within the PDO Valencia. To display this week in Valencia its new product, surrounded himself with some friends, family and colleagues. Called Setze Gallets and sold in a box containing four tetra-brik packaging designed by Daniel Nebot (National Design Award).

"As Dani says, the box is like wine Garrafeta lifetime, but the century", says the shopkeeper smiling. "The board is like any other container that can serve well for a quality product. In Spain there is no experience with the wine itself but elsewhere, "said Nebot, facing one of their boxes, fusing minimalism and povera, which are topped by a loop of esparto.

"The box is like a 'Garrafeta'

wine lifetime

but the century "

"There is a special wine for Friday or Saturday for dinner, it's for every day. A well made wine that can last 15 days without alterations open or maturities. We have to lower the quality, not so expensive to make wine, make wine more natural, greener and cheaper, you do not have to be bad. One day to enjoy as well, "says Josep Lluís Pérez, renowned winemaker Valencian wines like Clos Martinet Priorat.

"If we can get the cartons come to be seen a little better we are helping to break down barriers, we are giving consumers and producers by providing more options wine consumption," adds Calatayud. Your claim is Gallets Setze carton and decent table wine.

The design studio has managed to bottle Marta Lojo Galician and bring creativity to wineries around the world. Since Cambados mounted their study in 2004, designed the image of more than a thousand brands of wines. And is that a key sales clothing label is the label. Although he confesses that he came to this profession by accident, biography of Marta Lojo (Barrantes, 1974) is sprinkled with those little calls that ultimately build vocations. Born in the land of wine and family hospitality with a winemaker brother, a young man and liked to paint letters on the window frames. However, when he enrolled in art school in Corunna Pablo Picasso, was tempted by art photography that made her win several awards. It would be the genius of one of his teachers what reconduciría design the path. The final year project gave him the key to his future career: it was a study for a wine brand.

After a first experience in the business sector with four friends, set out to work for themselves. He debuted with a sign that gathered all tags of the Denomination of Origin Rias Baixas. It was decided that a successful crop exported to other payments. He repeated the initiative marks Penedes and Cava.

Your stay in Catalonia was a good kind of business mentality: "In Galicia, when I proposed the idea of ​​the poster asked me who else would appear, the Catalans, what benefits would report them." In these wineries also known wine labels designed by Toulouse Lautrec: "I was impressed the combination of painting and design." With this experience in the bag, returned to Galicia and set up his studio with Kike Lopez, a former classmate.

In the U.S. want to see what's inside, and ask colorless glass

Were in place at the time key and key. Its release coincided with the proliferation of new brands of Albariño. But the doors were opened wide by the hand of one of the oldest wine-dynasties of Spain: the Chivite. "Julian Chivite met by chance and asked me to redesign all its brands," says Marta.

From there, the production Cambados study has not only grown. They're flying over the crisis with an increase in their orders. The 50% of its clients are foreign wine importers, distributors and the British Direct Wines. Many of them buy wine in Spain and sold in their countries with their own brand. "So looking for a Spanish design studio: to create your image and give the identity of origin," says Marta.

The Albariño Paco and Lola has been awarded at Los Angeles International Wine and Spirits Competition. It was to sell the product in China associating a Spanish wine, and so I wore polka dots, like a tail coat Andalusian. France, Germany, Switzerland, Netherlands, United States, Russia, Italy and Chile look in their warehouses Galician label. Among others, have designed the image of Germany's best-selling Rioja, Real Guide. And have faced unique challenges: "I once had a client to a winemaker who was color blind, and that we all work complicated with colors."

They design the label, back label, capsule and box. "The set is very important," says Kike. "We would like to also intervene in the design of the bottle, but the characteristics of the glass manufacturing process customization difficult," says Marta. They know the preferences of buyers: "Americans like to see what's inside the bottles, so they have to be transparent, to Europe, darker". Studying the font, size, ink and even paper: "For whites, the paper will be subjected to low temperatures and moisture must endure."

In terms of design, nothing is left to chance. "We know who want to sell their wines our customers, because each wine has its audience and that determines its label." They have also said they can turn around this process and know the person who chooses the wine. "To sell in supermarkets, the label should be noted, to sell at a wine has to attract the experts." Moreover, as in the fashion world, trends are changing. "Right now the design is returning to classic patterns. It's cyclical, "they explain.

In addition to wines, they are also addressing labels for wineries liqueurs, spirits and liquor and coffee, and have taken his first steps with oils and preserves. Now raise your grades up and brought to market challenge distillates. I order a gin Galician design. Meanwhile, continue to design with and without steady success intoxicates them.
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The flag of the Basque gastronomic event in Madrid Fusion, in which this region has introduced its "deployment of tourist experiences" in food and wine, has received more than 2,000 visits. Cuisine and wine have become two of the "axis tractors" Basque tourism, which last year achieved its record of entry of travelers, with nearly 2.5 million visitors. As part of the tenth edition of Madrid Fusion, the Deputy Minister and the Director of Tourism, Pilar Zorrilla and Isabel Muela, respectively explained the main proposals in this field offers Euskadi in a press conference, accompanied by Basque chefs, including three Michelin stars Juan Mari Arzak, Pedro Subijana and Martin Berasategui.

Also present other Basque chefs ringside as Andoni Luis Aduriz, Mugaritz's; Josean Alija the Nerua or Sagartoki Senen Gonzalez. Most of them participate in the event in Madrid as speakers.

Subijana: "We have worked and we look beyond who we are"

Muela has submitted three proposals Enogastronomic that promotes Euskadi, as aromas and sights of the Rioja Alava, in which "the Enobús travels Rioja Wine Route Alavesa and winemakers show tourists the secrets of winemaking" .

He has also presented txotx A cry that allows visitors to "enjoy the experience of a cider with the barrels of where you serve it directly while enjoying a delicious menu of cider" and Learn initiative with Daniel Garcia in the you access the lab "one of the magicians" of Basque cuisine.

Arzak has stressed that in the Basque country eats "luxury" and, not surprisingly, in San Sebastian pintxos were invented and the flags that now look on the bars not only in Spain. Berasategui has emphasized that the "professionalism and nobility" that distinguishes the Basques guarantees "an unforgettable journey," as something that has coincided with Luis Aduriz, for whom a tourist experience in your region "has to endure in the memory because it is linked to the emotional ". And Subijana said "after 40 years of fighting," the chefs have been chosen as "standards of the Basque Country", not only for his culinary skills and his Michelin stars: "We have a group, we worked and we look out what we are, workers, collaborators and nothing selfish ".

Meanwhile, Andoni Luis Aduriz, chef of Mugaritz restaurant, two Michelin stars, and the AZTI also presented today in Madrid Fusion, the International Journal of Gastronomy and Food Science, "the first international journal that brings together science and gastronomy" and which aims to become a channel of communication "reference" for chefs and scientists around the world.

Aduriz and market director AZTI-Tecnalia, Begoña Perez Villarreal, have been commissioned to explain this new proposal arises, among its objectives, serve as "record for culinary knowledge." The intention of the promoters is that, "both the historical and culinary heritage as anything that is currently emerging in the kitchen, is perfectly collected from the theoretical standpoint ECHNICAL and, thus, will have a rigorous proof ownership or authorship of a new dish or a new proposal. "

The first issue includes an article on the introduction to the cuisine of the priprioca, a plant whose roots Amazon oil is extracted "prized for its aromatic properties" and used so far for purely cosmetic. The journal has an editorial board composed of internationally renowned chefs, such as Brazilian Alex Atala, Peru's Gaston Acurio, Barbara Santich Australian, American or British David Chang Heston Blumenthal.