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Wine consumption in Spanish households last year represented a turnover of 1,118 million euros, 2.2% more than the previous year, and a volume of 454 million liters, up 2.5% on 2009, thanks to the rise of wines with denomination of origin and stability of the table. Data are for the Spanish Observatory of the wine market, information from the Ministry of Environment. Cantabria is, with 17.7 liters per person per year, more wine community demand, according to a public company Mercasa. Followers Baleares (15 liters), Asturias (13.2), Catalonia (13.1) and Basque Country (11.7). Far away are the 50 liters per year that each French drinks on average. The show left room for water, beer or champagne and caviar pairings
The event repeats in Vitoria on 21 February and in San Sebastian on April 4
The wineries complain that consumption bypasses its best. Therefore, make appointments as the lounge Enolia held in the Corn Exchange Bilbao, where historic day wine store in town, is essential. "Consumption is down because the wineries grow, more and more wine and trends have changed," said Roberto Ortiz de Pinedo, representative of the winery House premiere of Laguardia. "Every time you start drinking wine later and often older should limit their consumption by the doctor," he adds.
Having covered a dozen editions in the Guggenheim, the show premiered Enolia Alhóndiga space, attended by hundreds of professionals in the wine and oil. Organizers hoped the event would attract all day to about 2,500 people.
Seventy wineries, 15 mills, a company of caviar and two ham gathered to present their new products, bring their products to potential customers and strengthen their brands.
And was room for watermarks and German beer and even caviar with Imperial Baeri tasting paired with champagne.
What you have to look to taste this delicacy that can cost 10,000 euros a kilo? "The grain must be whole, and its scent is sweet and soft. Already in the mouth, the texture should be fat and have a raw chestnut aftertaste," says Sonia Galtié, Acipenser company that distributes this exclusive product.
The olive oil producers Doña Victoria, Jaen, and Eustace Antonio Campos, organized a tasting of three varieties marketed: Picual, Arbequina and a blend of both. Innkeepers and individuals dipped bread on plates and then "washed the palate" with green apple slices.
Nearby, Antonio Haro, assistant cook at a bar Muskiz, he welcomed such appointments, but declared his loyalty for its wine invariable usual: "If customers like it, why change?". Enolia be held in Vitoria on 21 February and in San Sebastian on April 4.