When we think about wines of Tuscany, inevitably come us to mind wine Chianti, the best-known wine-growing region, and probably more named of Italy. However, in the hills of this area they ripen in the Sun grapes intended for the production of many wines, counting up to 34 appellations of origin controlled (DOC) and 6 designations of origin controlled and guaranteed (DOCG).Not in vain, the elaboration of wines in these lands dates back to the ancient Etruscans (s. VIII BC) and after many centuries of political ups and downs, has been one of the few permanent elements in life and in the economy of its inhabitants, who have achieved with effort and dedication, this region between the Tyrrhenian Sea and the Apennines to become a world reference.Speaking of red wines, the grape varieties grown here are many, but include the local Sangiovese, Canaiolo, Colorino, Malvasia Nera and Mammolo on vines "imported", mostly of French origin and known for their participation in the elaboration of wines worldwide (Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, Sauvignon Blanc...)Most outstanding names - among the wines that are submitted to the corresponding abbreviations DOC or DOCG regulations, can count, obviously with the Chianti and its many subvariedades, emphasizing among them wine Chianti Classico, which was confined to the region of the same name (between the provinces of Florence and Siena), in addition to the Chianti Colline Pisane, Colli AretiniMontalbano, among others. Also in Siena wines are produced as the wine Brunello di Montalcino, outstanding for its quality and character, the wine Nobile di Montepulciano or the Rosso di Montalcino.Un wide range of possibilities is almost unfathomable, crossing all boundaries in the region, including the island of Elba, with its own extensive name to the province of Livorno; Carmignano Prato, Montecucco and Morellino di Scansano Grosseto, and many other towns and production areas, such as San Gimignano, Val di Cornia, Valdichiana. A curious case is of some wines included in the IGT (typical geographical indication) generically called Tuscany, drawn up by producers outside the restrictive conditions of the Chianti appellation and reaching levels of quality and often higher prices than the average in the DOC/G.

In the hot summer months is when dusting the swimsuit, umbrellas and the desire of fun. No trip to the beach is complete without the company of the most ardent and fun cocktails that always give joy to these evenings under the Sun an unforgettable experience. Here some cocktails that will delight the palate more Exigente
pina Colada (Puerto rico): pineapple, coconut, and mix with rum known as pina colada had been popular in at least 100 years before Caribbean that Ramon "Monchito" Marrero, a waiter in the bar of the Hotel Caribbean Hilton of Beachcomber (now called Oasis Bar) in San JuanPuerto Rico, made him famous, was perfected in the 1950s with the coconut whipped. Ingredients White rum juice of pineapple coconut water ice (may coconut milk used) natural pineapple pieces Elaboracionse mixed ice with 4 parts (80 cc) of pineapple juice, 2 parts (40 cc) of whipped coconut and 3 parts (60 cc) white rum in a cocktail shaker. Close the Shaker and shake vigorously for a few seconds until you feel that Shaker is frosted. Then pour the cocktail into a tall glass through the strainer and adorn with a piece of pineapple or in syrup and one or two straws.Caipirinha (Brazil): made with sugar, lemon and cachaça (spirit drink made from sugar cane). Variations abound, the most popular are called caipifrutas, which adds one or more fruits of the region, such as cashew (cashew), passion fruit, mango and kiwi.  Ingredients 1 large lemon ice sugar in fruit of your choice (optional) cachaça production pieces: cut the lime or lemon into pieces. Crush slightly. Add sugar to taste and cachaça in proportion to the glass, which should be high. Leave the file in pieces and serve with straws.Daiquiri (Cuba): due to the prevalence of rum, lime and sugar in the Caribbean, the trio became the base for many of the cocktails in the region. Named for a beach near Santiago de Cuba, the first daiquiri was apparently invented by a group of American engineers working in the area. Ingredients: 60 cc of white rum, juice of half a lemon sugar moreno 2 or 3 strawberries Elaboracionagitar all ingredients in a cocktail shaker. And serve in a martini glass, fruit adds chopped then which should be frozen. Garnish with a cherry and a cocktail umbrella is recommended.

For me it is impossible to talk about the best cocktails and not to mention the syrups, but not about either, but the Monin syrups, working the essence of taste as any other and, in addition, this year it conforms 100 years enriching and improving all cocktails that have them in their recipes.When my best friend returned his developer travel to Brazil the Kahlúa was always present in our celebrations. Kahlua with ron to prepare delicious Kalhua Mambo with tequila or vodka, Kahlúa Rita for this daring Kahlua Black Russian. However, already immersed fully in the exciting world of amateur cocktail, we decided to change beverage base, since the kahlua did not respond too well to mixtures with syrup.Our next bet was rum. With him went around the arc iris ethyl preparing a tasty Pretty Guava (rum, orange juice, and grenadine syrup) until a Watermelon Martini (rum, strawberry and watermelon syrup and cranberry juices), not forgetting of course the blue Cuban Passion (rum toast, juice of pineapple and banana, fruit of the passion and blue Curaçao syrup syrup).At this point was impossible to leave experience, so we didn't no choice but to buy Geneva, buy whisky and select a large assortment of syrups that drew us to perfect our technique. For those who want to do this experiment at home, I only have to make a couple of warnings, best accompanied by that alone, and please, do not try it the same day, is necessary to dose.If someone wants to start their adventures with the Monin syrups watering a whisky-based cocktail, I would recommend God Sister or Creamy Blend. The first is prepared in a very simple way, your favorite Scotch (can also use Canadian whisky) and Monin Amaretto syrup. For the second we would do the same, substituting one of chocolate amaretto syrup and adding a scoop of vanilla ice cream.And for lovers of the Geneva would recommend the Gin Martini Grape (there can be nothing more chic), which combines Geneva, grape juice and cinnamon syrup.To finish, say that there is no human form of a conclusion to this experiment, among other reasons, because Monin continues to propose new syrups and I want try all! My next purchases will be the cardamom syrup and syrup of cucumber, someone enrolls? Meanwhile, other 2 syrups that surely should be in your bar furniture we recommend:

metabisulfito de potasio, vintønne , barricas para vino , tonneau , petit tonnelet , petit tonneaux , metabisulfito , evoo , virgin extra olive oil , extra virgin olive oil , olive oil , botte di vino

There is nothing written tastes. It is not just a psychological matter, taste is actually a combination of taste, smell and texture. The reasons why we prefer one thing over another due to varied reasons. In the world of beer variety is the same expression of palates which both held it. Each who prefer their beer in a certain way, either barrel (draught), from a can or bottle. We believe that the served in glass is, of course, top and right option but the secret is in general not only beer but the quality of the glass.The shape of the glass can affect the way in which the aroma hit the nose and the way in which the senses and the head captures the flavor of the beer in the glass. We are not manufacturers of glass course, but we know that beer companies tend to put a great deal of research in vidrioen the extent that enhances the flavor of your beer.It should take into account that this is only useful if the use of glassware for beer is pure. This means that the glass must be clean to the point that transparent residue, water stains, anything that aren't in glass no fogging the perfumes and flavours of the liquid.In the case of the beer (draught), if the person in question or the server is beginner to serve the beer from the tap, this may also have a metallic taste product to touch the head of the dispenser with the inside of the glass.If the beer is not dispensed a good system that properly keeps the constant temperature of your beer, you can also taste mediocre and neutral tones or may have a flavor lacking and non-if the dispenser lines are not cleaned regularly, common thing when beer is preferred.It is a mistake to also think that all beers should be served Frost and at the same temperature, in reality the only beer that is well served at temperatures as low as light beers, typical blonde beer Spanish, Estrella Damm. Otherwise cold overwhelm their ability to taste the beer more robust and personality, as beer pale ale.Ultimately depends on the personal preferences of each who all this is the range of possibilities that the consumer has in today's world. If you prefer the feeling of ice to a slightly cold beer, that is your prerogative and any connoisseur has any right to judge this choice. However are the small details that I mentioned that make the difference between taste a beer in its entirety or wasting their best qualities and nuances.If you are looking for is something refreshing and slightly bitter, a summer beer is the answer, so play with that a bit until you find your favorite. Importantly, experience and have a broad palate, and learn to enjoy each one.

Italy, in addition to being one of the main producers of wines in the world, has a long tradition in the production of spirits, especially those made with only one component aromatic and with a common process that includes the maceration in alcohol crusts or shells of certain fruits and the later addition of sugar or syrup.In this category of alcoholic beverages the limoncello is one of the star, and it has its origin in the Sorrentine peninsula, between the provinces of Naples and Salerno in the region of Campania.La history this drink was also noteworthy, since the Golden fruit came to these shores thanks to the sailors of the Republic of Amalfi, who discovered towards the s. XII its usefulness as a preventive measure against scurvyone of the curses of seafarers in the middle ages-the use of lemons of the Sorrentine peninsula for the preparation of liqueur dates back to the 19th century and the paternity of the creation is discussed between the towns of Amalfi, Sorrento and the island of Capri, and renamed limoncello only liquor produced with local varieties of citrus fruits, with a protected geographical indication. These lemons, of characteristic shape elliptical and symmetrical, produce, after the mandatory maturation in bottle - about a month - a powerful and aromatic liqueur, which is usually enjoy as an aperitif or as a digestive after meals.However, this process has many variations, and also produce spirits (arancello or arancino) orange or Tangerine (mandarinello, typical of Sicily), in addition to others of similar name (cerasella of cherries; meloncello, melon), which uses the pulp of the fruit, as also happens in specialties such as fragolino (strawberries), lamponcino (raspberries), nanassino (of prickly)sambuca (star anise) and rosolio (rose petal). As we can see, a wide range of digestive liquors or, as they say in some parts of Italy, "ammazzacaffe".

metabisulfito de potasio, vintønne , barricas para vino , tonneau , petit tonnelet , petit tonneaux , metabisulfito , evoo , virgin extra olive oil , extra virgin olive oil , olive oil , botte di vino

Although the Gin tonic is a classic cocktail of Geneva, it is constantly renewed with new and delicious Gin and tonic which make their appearance on the market from time to time.  Likewise, there are various recipes and appropriate dressings to accompany a good Gin tonic suitable for all tastes and demands.The Gin tonic can be consumed as an aperitif, after a meal or at night.  Below we show you some dressings: citrus: to garnish the glass of Gin tonic with citrus is ideal to squeeze the lime, orange or lemon, skin since it provides an adequate acidity and more smooth than that present in the juice of this fruit.    Algae and plankton: developing gin tonic of the sea, it is advisable to add these dressings to give greenish cocktail and that unmistakable iodine and salt taste.    Rose petals: Hendrick's with cucumber and rose in developing, you can enjoy a cocktail with floral aroma safely and very refined and subtle sweet notes.    Parsley: Parsley can be one of the points of contrast in the elaboration and subsequent tasting the Gin tonic and should be used with measure for not dull the characteristic of this drink flavors.    Rosemary, thyme and Basil: to give a taste herbal, Mediterranean and complex to the Gin tonic, you can opt for these spices marked aroma that will give structure and power to your cocktail.In short, there are a variety of options that you can consider when develop a Gin tonic, to give a bit of versatility and adapt it to your needs each time, so you do not comply with the Gin tonic classic and begins to experiment with new recipes at home and options available in Uvinum. And to begin with, a sample, the best products for a gin and tonic "premium"

metabisulfito de potasio, vintønne , barricas para vino , tonneau , petit tonnelet , petit tonneaux , metabisulfito , evoo , virgin extra olive oil , extra virgin olive oil , olive oil , botte di vino

The Spanish coast is the ideal place for the cultivation of white wine and red wine with a twist and something in common: their Mediterranean character. From Northern Catalonia, to tour the coastline found, in the province of Girona, the denomination of origin Empordà - Costa Brava. The first one of many hosting Catalan lands.Down a little more towards the South have the denomination of origin Alella, famous for its white wine. I love all the wines from Alella I've tried and I also like the special which are, especially if we take into account reduced this denomination of origin, which makes that every Vintage has only a few thousand bottles.To the West, a little further away from the coast but preserving the Mediterranean character of the previous two, find the denominations of origin Pla de Bages and Costers del Segre, both growing both in the domestic market and export side.Penedès and Priorat (this second is one of my favorites, especially some of their wines from small wineries with a rich history and centuries of tradition); they are perhaps the most famous of this geographical area, but they are not the only ones: Conca de Barberà and Terra Alta are also doing a niche among wine consumers.We already reached the Valencian Community and there first names that we find are precisely Valencia and Utiel Requena. We cannot but comment that the second of these is becoming famous in Europe by leaps and is not uncommon to see some of their wines on the shelves of supermarkets and shops in countries such as Denmark, Germany or Holanda.Si we continue towards the South we find a good Philo of interesting wines. The denominations of Alicante, Jumilla, Yecla and Almansa are producing wines that stand out not only for its content but by its form. And is that some of the curious and beautiful bottles of wine that I had occasion to try came from this area.Finally, there is talk about the wines from Mallorca. PLA i Llevant and Binissalem - Mallorca are the two major designations of origin of the island. The Mediterranean character of these wines leaves no room for doubt, and its quality is increasing, due to the persistence of many small wineries which do not relentless in its efforts to produce unique wines.

In these summer dates nothing refreshes and gives more joy that serve cocktails at home, any excuse is good, whether it be a family party, a meeting between friends or a romantic dinner in a couple. The beautiful Caribbean flavors combine in thousands of colors and flavors to bring us more daring and delicious in our palates.When we think of the Caribbean cocktails, no doubt star drink is rum. The cultivation of sugar cane and the preparation and ageing of rum is almost a religion in some areas of great tradition, and why it is normal that some of their best cocktails are based on these distillates. Here 2 of their most popular cocktails: the Bahama MamaNo much is known about the origins of the Bahama Mama, but it is likely that this cocktail of rum was born during the heyday of the Bahamas as a base for smuggling during prohibition. A mixture of white and dark and strong rum is a guarantee of great taste, the Bahama Mama is more complex than it seems, you can also customize with recipes that coffee and liquor of coconut, lemon and pineapple juice. Ingredients 1/4 oz licor of coffee 1/2 ounce of rum dark 1/2 ounce of liquor coconut 1/4 oz 151 proof (evidence of high) rum juice of 1/2 lemon 4 oz juice of pineapple or strawberries cherries to Decorarpreparacionvierte all ingredients in a cocktail shaker with ice. Shake well. Pour into a glass half with ice. Garnish with a strawberry or cherry.Ron Caribbean Punch: Rum Punch began as a hybrid of the Caribbean rum and one of 5 alcoholic components "punch" brought from India by British sailors in the 17th century. There are so many rum punches as islands in the Caribbean (or fish in the sea), but the traditional patterns of mixture of Barbados require "One of bitterness, two of sweet, three of strong, and four of the weak". The basic Caribbean Punch rum is a mixture of Jamaica rum, orange juice, pineapple juice and grenadine, variety fall includes bitter angostura and nutmeg.Ingredients 2 oz of dark rum 1/4 oz of grenadine equal parts of angostura, and either juice pineapple or orange to mix (optional) Cherry Soda Maraschino Cherries for garnish lemon slice or a slice of Orange to Decorarpreparacionvierte the mixture of rum, nutmeg, bitter, Granada and juice in a glass mixer with ice. Shake well. Strain into a tall glass filled with ice cubes. If you want to cover with sparkling mineral water. Garnish with a slice of lemon and cherry.

Spain is becoming more and more known internationally for its wines. It was time. It is always good news, especially if we take into account the high quality that prevails in most wine regions of our country. There may be those who be surprised to know that us has always been so, that until recently even in some European regions wines Spaniards were almost strangers, in the shadow of others from Italy or France, for example.Subsidies to export, the entrepreneurial mindsets of our winemakers and the conception of business a little more marketing-oriented, are opening the door to many of our wines in other countries as in everything, there is who plays with advantage. The advantage of size and experience, that's saying something. Spain winemakers are large groups. Its character without borders note in the small details: tags, colors, symbols and names. But it is also manifest in strategic actions that are not within the reach of everyone.We speak of Félix Solís, García Carrión wine Telmo Rodriguez or Jorge Ordóñez (Orowines) company, among others, that exported millions of liters of wine a year carrying the brand Spain far away from our borders.One of its characteristics is the variety and why not focus on a single denomination of origin, but they generally have production in several different, which helps them to make more and better with the country of destination, your final customer preferences.It is also true that, although reaching the public at large, are not always liked by all. Precisely because of their method of distribution: hypermarkets, where customer not usually be (though it may be) an expert in wines, but rather someone who is going to search for an offer or an affordable price in a region wine in particular.The large volume of its production and its distribution channels allow them to offer much lower prices than any other winery can get (although they also offer wines of range medium - high in some cases).The issue is that, it is very well that our wines are known more and more, but from my point of view, it would be best that you also know other types of wines, more prepared, more personal, from smaller wineries, with its history and its particular character, since they would provide to the consumer a totally different point of view about our wines.

Armagnac is brandy or distillate of French origin old and popular along with brandy, features as its rich and pungent taste, also called the "Eau de Vie de grappes". With more than 150 years of history is one of the most valued distillates of history.There are 3 areas authorized for the production of Armagnac: Bas Armagnac: this region with sandy soils produces fruit wines more bouquet and of excellent quality.    Tenareze: This region has clay soils and produces arguardientes with strong personality and body of floral characteristics.    Haut-Armagnac: in this area soils are limestone and produce a less subtle and stronger, Armagnac so their value in less than the previous ones.For the production of Armagnac, the first step is the collection of permitted grapes, among which stand out for its exclusivity Folle Blanche, the Ugni blanc and Colombard the. Followed by this he is the pressing and natural fermentation of the juice that gives as a result a white wine of low quality, then the wine is stored until its unique distillation and as a final step, aging is done in French oak barrels.It is important to be able to recognize a good Armagnac, differentiate it from cognac, the latter comes from the French region of Charente with limestone soils, while Armagnac comes from Bas Armagnac to the southwest of France, with sandy soils ideal for the production of the Folle Blanche grapes, among others.We have a good Armagnac should be: A Crystal and amber look its alcohol content must be of a maximum of 40 degrees distillation must occur only once on special for this purpose stills, called armagnacais, unlike cognac that is distilled in a fractional manner.      Some connoisseurs of the subject claim that the best Armagnac is aged between 18 and 30 years in casks from.     To identify the bottle must specify the date of harvesting and bottling of the distillate.