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.
Los vinos orgánicos están de moda. Nadie puede negar que, en estos días que corren, todo lo que lleva el apellido de ecológico vende. Es verdad que el precio suele ser superior (aunque en el caso del vino, no siempre es así), pero el consumidor de este tipo de productos prefiere pagar un poco más por algo que se ha elaborado de una determinada manera. Alimentos sin conservantes ni colorantes, acompañados de un vino orgánico en una mesa vestida por productos ecológicos, es el no va más de la tendencia en esta década en la que la sostenibilidad y lo natural son valores que caminan de la mano.
Pero, ¿es verdad que los vinos ecológicos saben mejor? ¿Tienen un aroma más intenso? ¿Su buqué nos convence más? Como consumidora habitual de vino, la primera vez que oí hablar de vino orgánico no me pude resistir a probar uno y la verdad es que me decepcionó. Dejemos marcas y procedencias a un lado. Aunque claro, lo que no pasó el examen no fue la condición de orgánico sino el vino en sí mismo.
La semana pasada, sin ir más lejos, tuve la ocasión de ser invitada a una cena donde el vino era un tinto orgánico, procedente de Sudáfrica y fue toda una experiencia. Aromático, intenso en el color, delicioso en boca y todavía mejor cuando al probarlo pensabas que además, era orgánico.
Un vino orgánico es un vino que respeta nuestra salud al mismo tiempo que hace lo propio con la naturaleza. En los viñedos de los que procede no se han empleado fertilizantes, ni pesticidas ni ningún otro producto químico. Se han trabajado la tierra y el campo de una forma natural y tradicional. Sólo de pensarlo sabe mejor. Igual que ocurre cuando comes una ensalada donde los tomates, la lechuga y cada ingrediente es ecológico. No sólo es más sana, sino que además cada elemento sabe a lo que tiene que saber de una manera más intensa.
Me descubro ante todos como firme defensora de lo ecológico. Reciclo, no empleo aerosoles, hago un consumo responsable de electricidad y de agua y siempre que puedo sustituyo el coche por la bicicleta. Tengo camisetas de algodón ecológico y además bebo vino orgánico. Pero también es verdad que sigo tomando vinos que nos son orgánicos, grupo en el que se engloban la mayoría de mis favoritos, que no se me mosqueen los ecologistas. Y, por favor, después de este post, que tampoco se me vuelvan locos los enemigos de los vinos biodinámicos (de los que hablaremos otro día) y orgánicos.
Many times we are guided by the denomination of origin to buy wine, but there are cases where the opposite, that test a particular wine for the first time leads us to the rewarding experience of discovering a denomination of origin. This type of events still deserve more attention when we realize that the name consists only of a wine or a winery. File X. how to pass from your 4 vineyards to your own designation of origin? Or, more intriguing still, are getting than your winery - designation of origin - microcosm is known worldwide?I think that you I will not respond to any of these two very interesting questions, the truth is that if I could already I would have released the adventure, I'm like. But I am sure that those responsible for domain Valdepusa, Spain, and Bolgheri Sassicaia, in Italy know what is all this, since they are some of those who have.Sassicaia marketed his first vintage in 1968, although the family of owners had been producing wine since the 1940s. His passion for the world of wine, and in particular, for the wines from the French region of Bordeaux led them to plant the first vineyards with intention of product for their personal consumption.The obsession with the search for quality led them to raise the business. And thus, its excellent wine and its persistence led to the inevitable, which in the year 1983, this small area of Livorno, in the region of Tuscany, was declared Origen.El denomination Valdepusa domain case is even more thorny. The land where the estate and the vineyards belong to the family of the Marquis in Griñón since the year 1292. Fifty acres in Malpica de Tajo (Toledo), benefiting from the special characteristics of a terroir that gives them success in the wine.Each year produce about 300,000 bottles of different wines, 2 of which are among my favorites: limestone and Marquis of Griñón Petit Verdot. Also its essence has to do with Bordeaux, as was the case with Sassiscaia, although in this case, the relationship with the French region is provided by their winemaker Michel Rolland, who comes from there.
French researchers, United States and the Netherlands believe that drinking leads to associate the drink with sexual attraction. Some of the studies that we are going to mention not it relates if it was whisky, vodka, beer or wine, by what we do not know if some drinks affect more than others to this perception, are there differences?The study was conducted in a French bar, asked 19 men or women who qualify its own attraction and soplaran in a breathalyzer. The result of the study leaves no room for doubt: the more had drunk better was the perception that each had their own sexual attractiveness. Up there we might think that a confirmation is more or less official that all imagined.However, most relevant is the result of the 2nd experiment. Take a look: in the 2nd experiment revealed that only with think alcohol was enough to boost the opinion of some people about themselves. In this second experiment, 86 young people were told that they were taking part in an a new drink flavour menta-limon taste test. A part is they gave a version with alcohol, and others without. And within each group, some were told that the drink contained alcohol, and others do not.Once it was estimated the time needed so that alcohol could effect, recorded a promotional listing fictional.Once recorded the announcement, was requested to participants that they would qualify if their own performance was more or less sexy, and found that: those who had drunk alcohol valued better than those who had not drunk. Whether or not drunk alcohol, the fact of thinking that it has drunk just to improve the self-assessment.However, it is a deception of our mind, since in reality and according to a third study, the situation should have been reversed, according to our third study: long has shown that facial symmetry is associated with beauty. The more symmetrical are the factions on one side of the face and another, more beautiful seems a person. As well, according to this third study, the ability to appreciate the facial symmetry of persons is complicated. I.e. most drink = less capacity to appreciate symmetry = less attractive seems genteEn it women if, in addition, this inability was more accused.Now the question is: is there a relationship? When we see the less beautiful people because of alcohol, do we we believe more handsome?
Beach, mountain or city... both da wherever you are during these holidays, the important thing is to be in good company and eat well. Certainly organize a dinner during the summer and the drinks are fundamental. Many of the drinks chosen will taste of the consumer, but think that dinner guests may have and we will have to offer a bit of everything. In summer, go chilly drinks well.For the appetizer, we delight with a well cool martini. It can not miss ice in the refrigerator, purchased large amounts so that you do not stay without.We recommend the wines, white or pink, especially if you have in your menu fish and salads. The targets will be fruity and very softly, and the pink something sweet with hints of spices. They will allow us a good taste in your mouth at the end of the dinner.Very fresh beer is the Queen of the summer. Although the wine copará the attention of dinner, beer is an alternative for those who prefer it. And that it goes well with everything. Summer beer is the blonde, it won't type Lager and some specialities of the Pale Ale.Si your dinner is very informal with friends, the indentation is a good option, but not during the evening, before or after dinner and always in small doses. At parties on the beach, (Yes, of those that are stretched until dawn), the caipirinhas are furor. We can do them ourselves, but if we have something in a hurry, we may choose to buy some brands, like capoeira caipirinha, sweet and perfect to take anywhere comfortably.For desserts, herbal liquors make down dinner. In turn, we recommend limoncello, softer meloncello, aranciello, spirits and totally digestive.
Absinthe is an alcoholic beverage of smooth anise flavor and herbal, this is due to the presence of the artemisia absinthium. When add you sugar and cold water you can transform your appearance one Milky. Absinthium and reduction with the resulting drinking water is obtained thanks to maceration of the Artemisia. About Absinthe revolve polemics, as he was believed to producing dementia due to its strong alcohol percentage, what made you ways to take Absinthe is prohibited in 1915 in much of Europa.Las range from traditional to use fire. Traditional: Absinthe is one of the distilled drinks may be served in a glass of glass which may vary in its shape - not as the cognac, for example, only optimizes your taste in a few specific drinks-. One of them has a bubble on the bottom that can hold up to one ounce of the drink. In addition to this, it is served with a spoon with holes to be placed on the Cup and is used to place a lump of sugar that keeps you on the edge of the Cup. It is accompanied with a pitcher of cold water, used to smooth the mixture of Absinthe in proportions that vary from 1/3 to 1/5 parts, the water must be poured through the sugar and the result is a cloudy or Milky drink. With fire: another way to take Absinthe is by placing a part of Absinthe in the Cup (can be a glass of any kind if you do not have that described before) then place the scoop on this and the lump of sugar, then is should melt with fire the lump of sugar, leaving the resulting liquid in the spoon and finally adding the cold water on the spoon to smooth drink, if it is your taste you can put ice and mix slowly, making enjoying its aniseed flavour and unmistakable appearance.Undoubtedly Absinthe is one of the most particular beverages that have been born and survived the passage of time, retaining its popularity and preference by the good wine tasters, so do not miss the opportunity to test it with any of the ways that you have shown today.
Sorry for fans of Robert Parker but does not convince me. In general step of gurus, as step everything that you look to be overly commercial. Let's see, if Parker begins to score through the roof to the wines of Spain me happy, will support it and will also echo of the news, but because I think that in Spain there are a lot of quality wines that deserve to be promoted and known throughout the world.Another thing is that I'm going to buy wine according to the dictates of Mr. Parker, since their tastes often do not coincide with mine and as I understand the world of wine, subjectivity is inherent, unify criteria simplifies to classify because it but does not solve.I still remember that rolled when Parker scored a Galician wine that cost less than five euros by clouds. The wine ran out. Reactions in favour and against were swift and my feeling was witnessing marketing 2.0 in live.Not to be unfair, there is to say that the truth is that man is a very well informed understood, has extensive experience and his professional career and prestige endorse you. But the most significant is the appearance of, we will not use the word imitators, we say simultaneadores in each country. Without naming them all we know who are in Spain, in France, in England...The proliferation of these classifications of wine only has a reading: that the vast majority of people likes, life is easy and solve you the task of choosing wine for a gift for a decent restaurant with Michelin stars marriage or to conquer the couple in an incomparable ethyl.It is better a choice that a wine is judged as a good thing that as something bad, and also better be known that it is not. Jobs to spend those euros more than we will pay per bottle, since Parker believes it's a morrocotudo wine, we can see on the label accompanying the figure exceeding 90 or 91 points, wine guru gives you and we can also wallow everytime we take a look at the Parker list to mark one more as catado.
Ya anteriormente os he hablado del tequila , un destilado ambarino o incoloro proveniente de México que se ha ganado el respeto y la simpatía de los conocedores y fiesteros a nivel mundial, por su particular sabor a proveniente del agave azul. En esta oportunidad abordaremos las 5 razones para amar el Tequila:
España es un paraíso que además de kilómetros y kilómetros de costas que se llenan en verano, también cuenta con kilómetros y kilómetros en las riberas de los muchísimos ríos que cruzan la Península. Algunas de ellas, además de ser el lugar perfecto para una merienda veraniega con baño incluido, son el sitio ideal para el cultivo de viñedos que producen los vinos que riegan nuestros mejores momentos a la mesa. Algunas de ellas son las siguientes: Ribera del Guadiana Esta relativamente joven Denominación de Origen me gusta cada vez más. Todos los vinos que he probado últimamente y que vienen de Extremadura son un acierto, me gustan y son un éxito en todas las reuniones. Creo que el secreto de su éxito está en lo difícil que su suelo lo pone a los bodegueros, que hace que tengan que exigirse al máximo para poder obtener unas uvas decentes y dignas de un vino redondo. Quienes aún no hayan probado vinos de esta parte de España no deberían demorarlo más.
Ribeira Sacra Esta zona destaca por sus tintos elaborados a partir de la uva Mencía y sus blancos, fabulosos tanto los de Godello como los de Albariño (aunque en muchos casos ambas uvas se encuentran combinadas). Lo mejor de estos vinos, sin duda, es degustarlos en el marco incomparable que es cualquier paisaje de estas tierras gallegas. Esperadme, que en menos de un mes estoy por allí.
Ribera del Duero No me voy a extender mucho hablando de esta región porque como sabéis, es una de mis favoritas, y siempre incluyo alguno de sus vinos entre mis recomendaciones. Lo cierto es que siempre tengo vino de Ribera del Duero en casa porque en la relación calidad-precio, me parecen de los mejores y su tradicional carácter austero me apasiona, como también me encanta esta nueva tendencia que desde hace meses ya se nota en muchos de sus vinos más emblemáticos.
Arribes del Duero Casi pegando con Portugal la denominación de Origen Arribes nos agasaja con sus deliciosos Verdejos y sus característicos tintos. Entre estos últimos, además de las conocidas Mencía, Garnacha y Tempranillo, encontramos uvas más peculiares como la Juan García o la Rufete, ¿las habéis probado?
Ribera del Júcar En Cuenca encontramos esta Denominación de Origen que aprovecha como nadie las uvas de origen francés, tanto para los tintos como para os blancos. Precios excelentes para unos vinos que llevan años repitiendo con calificaciones Muy buenas.
Ribera del Arlanza Entre Burgos y Palencia se cultivan los viñedos que dan lugar a estos vinos, uno de mis últimos descubrimientos. Muy acertados en la mayoría de sus combinaciones de Tempranillo con Cabernet Sauvignon.