Author: lcbobadilla

Robots Overtaking Restaurants… a New Era

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The new technologies are gradually being incorporated into our lives, sometimes in a revolutionary way, and other times little by little, in a gradual but inexorable way. For years now, we have seen new inventions, which so far only a few could imagine, at every level of society, and the restoration, commerce and services, whether public or private, are no exception.

According to an article published on the website diariodegastronomia.com, robotics begins to be implemented precisely in these sectors, and within a few years we will even see robots of humanoid aspect attending us in all types of establishments.

Lowering the costs of technology production and advances in artificial intelligence are making possible what seemed a few years ago science fiction, and many companies are already incorporating robotic “assistants” into their services, in tasks such as customer service, solving doubts, answering questions and collecting information about buying habits and needs of their target audience.

In fact, we can already find some examples in companies of the most diverse sectors, such as cruises, education, catering, and even in the world of wine: the VineRobot project aims to design a land vehicle that will obtain and transmit information on the state of the vineyards through non-invasive sensors.

It’s the agriculture field where more of these advances are already being applied, both in the monitoring of crops and in the control of pests, irrigation, harvest and son on. In the not too distant future there’ll be vineyards and fields of all kinds operated entirely by autonomous robotic vehicles and drones that will replace the man and the traditional machinery.

For those who think that robots will replace humans, with the damage that entails on a labor level, to say that, on the other hand, it’ll always be necessary someone to program, design and operate them, with all the benefits it will bring to the long term job creation of a more technological profile, as long as we know how to take advantage of the opportunity in terms of research, business initiatives and support from administrations.

 TAGS:Pasion Blue Chardonnay (blue wine) 2015Pasion Blue Chardonnay (blue wine) 2015

Pasion Blue Chardonnay (blue wine) 2015

 

 

 TAGS:Gïk Live (blue wine)Gïk Live (blue wine)

Gïk Live (blue wine)

10 Things About Cabernet Sauvignon You Didn’t Know

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There is no doubt that Cabernet Sauvignon is one of the most talked about grape varieties when it comes to red wines. This strain which comes from the French city of Bordeaux in the 17th century is the result of the crossing between Cabernet Franc and Sauvignon Blanc, hence its name. But there is so much more to the delicious grape, read more about it here: 

  1. Cabernet Sauvignon was the world’s most cultivated variety until the 1990s when the Merlot took over.
  2. It grows very well in very different climates. It’s so noble that it has expanded non-stop throughout the rest of Europe and in the considered countries of the New World (United States, Chile, New Zealand, and Australia).
  3. Wineries in the Napa Valley in California pay more for these grapes than for other varieties in the area. This being very ironic because it’s one of the most produced there, without diminishing its value and price.
  4. It’s the most cultivated grape in Chile. The cold breezes of the Pacific Ocean and the induction effect of the Andes result in wines that are very similar to the reds of Bordeaux. Even French wineries have invested in the region because of its potential.
  5. The red wines based on Cabernet Sauvignon have a lot of body, structure and strong tannins, so it is ideal to pair it with grilled red meats, rabbit, wild boar, lamb and stews, among others.
  6. The whole world loves this variety and China is no exception. Recently a report was released that stated that the Chinese are the biggest consumers of red wine in the world and the Cabernet Sauvignon is one of the most popular grapes in this country.
  7. In the United States, it has its own official day: the Thursday before Labor Day, which is celebrated the first Monday of September.
  8. Other names that it’s known for are Vidure, Petit Vidure, Petit Cabernet.
  9. It’s the grape variety that has more reviews in the database of Wine Spectator’s, about 24,000 tasting notes dedicated to Cabernet Sauvignon.
  10. It’s said that the word “Sauvignon” comes from the French “sauvage”, which translates as “wild”, and currently suggests that it was a grape so noble that it grew wild and free in France.

 TAGS:Juan Gil Etiqueta Azul 2014Juan Gil Etiqueta Azul 2014

Juan Gil Etiqueta Azul 2014

 

 

 TAGS:Sassicaia 2012Sassicaia 2012

Sassicaia 2012

Which wines should be cooled and how?

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All wine lovers know that each variety has an ideal temperature to drink: some must be consumed at room temperature and that, at times, we can spoil the experience of drinking a wine by serving it too cold or too hot.

For example, most young white and rosé wines, sparkling wines and sweet wines, improve if served cold. In contrast, wines with more body lose some of their richness in aromas and flavors if their temperature it’s too low.

Although we know that reds, for example, shouldn’t be served cold, this doesn’t mean that they should be consumed hot, as sometimes what we call “room temperature” is far from the ideal temperature that should be. This inconvenience disappears almost always if we have a cellar with a good temperature of conservation, but not everybody is that lucky and ends up drinking red wine (in summer, for example, or in homes with heating) warmer than it would be advisable.

A good solution is to put them in the fridge for a while, and check the temperature from time to time using a wine bottle thermometer. In the case of red wines, it’s best to keep them in a cool and ventilated place for the time necessary to cool them until reaching at least about 20º C. If it’s not possible, with 10 or 15 minutes in the refrigerator will be enough.

A low temperature can be, on the other hand, a good ally when it comes to masking, to a certain extent, the deficiencies of a mediocre wine, something that we can easily see in many bars and restaurants, which tend to cool above the normal to hide these irregularities.  

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Vidigal Porta 6 2015

 

 

 TAGS:La Rioja Alta Gran Reserva 904 2005La Rioja Alta Gran Reserva 904 2005

La Rioja Alta Gran Reserva 904 2005

Top 7 Restaurants in Latin America

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The Latin American gastronomy lives one of its best moments. The gala for the 50 Best Restaurants in Latin America 2016 has just concluded and one more time, Peru wins the battle by defining a kitchen full of nuances and contrasts. This country has nine restaurants that are classified in the ranking, specifically two of them in the first and second place. Let’s see the 7 best restaurants on this list.

Central – Lima, Peru: In Central is celebrated the biodiversity of Peru. Thus, we can find Chef Virgilio Martínez who experiments and offers a menu with new ingredients that give a rise to the best of the Peruvian cuisine.

Maido – Lima, Peru: Another restaurant in Peru that heads this famous list. And it is the golden age of this cuisine, as it can also be found in Spain, with the proliferation of restaurants of this type and merges between eastern and native cuisine.

DOM – Sao Paulo, Brazil: For most of the media, it’s the most important restaurant in South America. The characteristic of the place is precisely to bring different things in the kitchen, as Alex Atala, an expunk yex Brazilian DJ says. In here, cuisine it’s innovated with ingredients such as the tucupí, a yellowish liquid from the Amazon that is extracted off of the brave manioc and that, before fermenting, is poisonous; or the priprioca, an Amazon root used for a long time by the pharmaceutical and cosmetic industry.

Boragó – Santiago, Chile: It’s the best restaurant in the country and that’s big words. Along with the Peruvian, Chilean cuisine has traditionally been one of the most outstanding in South America. Chef Rodolfo Guzmán combines dishes from the traditional Andes with the new kitchen.

Pujol – Mexico City, Mexico: The fusion of Mexican cultures makes this cuisine to stand above the others. And that’s what happen with Pujol, which has been the first and second best in his country in more than one occasion.

Quintonil – Mexico City, Mexico: Another restaurant in the city and this country that is among the best in the area. They define themselves as a sophisticated place of contemporary Mexican cuisine served in a light dining room with minimalist style.

Astrid and Gastón – Lima, Peru: As you can see, Peru takes the place among the best in Latin America. In this restaurant eating is quite an experience. The restaurant’s menu consists of starters and main courses, with ceviche, and other traditional dishes.

 TAGS:Santa Digna Reserva Carmenère 2013Santa Digna Reserva Carmenère 2013

Santa Digna Reserva Carmenère 2013

 

 

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Casillero del Diablo Reserva Privada 2014

What are the differences between a scotch and a bourbon?

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When we talk about whisky it’s clear to almost all of us that we are referring to a grain distillate of ancient origin, whose current name comes from the Gaelic and literally means “water of life.” However, the uninitiated in this exciting world, sometimes find it difficult to differentiate between the different varieties that, for different reasons, geographic or process of elaboration, we can currently find in the market.

In the case of the so-called Scotch, or Scotch whisky, the thing is clear: it is the one made in Scotland based mainly on malted barley and following the standards of the Scottish Whiskey Order, which establishes, among others aspects, that it must be aged in oak barrels with a capacity of less than 700 liters and for at least three years, without adding substances other than water or caramel as a coloring agent. In addition, when bottled, they cannot have a graduation of less than 40 degrees of alcohol by volume.

So far all clear, but it turns out that, in addition, the barrels where the Scotch is aged must have been previously used to contain bourbon. And, what is Bourbon then? It turns out that its elaboration is also regulated by law, in this case the American.

Then, according to the Bourbon Federal Identity Rules, in order to be able to denominate an alcoholic beverage like that, its must -the mixture of grains in which its distillation is based on- have to contain at least 51% of corn. The rest can generally be malted barley, rye or wheat. The must has to be distilled in the United States and shouldn’t include any additives.

Its aging must be in oak barrels, usually white oak, in the American state of Kentucky, but this is not a necessary condition since bourbon has been produced elsewhere for a long time. It’s precisely the county of Bourbon that has given its name to this distillate, and is different from other American whiskeys in the use of corn as the main ingredient, since others are made with rye for the most part, and also in the filtration process, which in the case of Tennessee’s whiskey, is made with saccharine maple carbon, which gives a different flavor and aroma to Bourbon despite sharing almost all the same processing.

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The Famous Grouse 1L

 

 

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Southern Comfort 1L

5 Sci-Fi drinks that should exist

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I bet everyone is curious to try those foods and drinks of the protagonists of our favorite books, movies or science fiction series. A curiosity that increases when we enjoy them on an empty stomach, so when we get carried away by the fantasy we wonder what will be the flavor of that dish or beverage that satiate the stomachs and thirst of the protagonists. That is why in Uvinum we have made a selection of five science fiction drinks that should exist, whether it be to satisfy our curiosity about its flavor or effects:

Butter beer:

By all is well known that the best place to enjoy a delicious butterbeer is The Three Broomsticks, a famous tavern in the magical town of Hogsmeade where Harry Potter and other students from the Hogwarts School of Magic and Witchcraft often attend. Days of walking.

Milk of the Poppy:

The use of this medicinal beverage extends to the length and breadth of the Seven Kingdoms. Also known as “poppy milk”, its analgesic and numbing effect helps to reduce the suffering of the wounded in the Game of Throne battles.

Slurm:

The refresher of the XXXI century by excellence. But this addictive green and viscous drink produced on the planet of Wormulon keeps a dark secret: it’s made naturally by the colossal Queen of Worms. Its taste must be delicious since in Futurama they continue to drink it without stopping despite knowing its unpleasant origin.

Pangalactic Gargle Blaster:

Hitchhiker’s Guide to the Galaxy considers the Pan Galactic Gargle Blaster to be the “Best Drink in Existence”; however it warns of the dangers to health if abusive consumption. Its effects are similar to “having your brains smashed in by a slice of lemon wrapped round a large gold brick.”

Moloko Plus:

If you want to try the best Moloko Plus you surely want to go to Korova Milk Bar. It’s here where Alex and his 3 friends met before committing their atrocious crimes. As the protagonist of “A Clockwork Orange” explains, this combination of milk with psychotropic substances “sharpened the senses and left us ready for a new session of ultraviolence.”

And you, are you curious about trying a drink from your favorite book, movie or series? Or, which are the weirdest ones?

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Gin Kultu Black “skull”

 

 

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Gin Kultu Yellow “skull”

What kind of Wine is Amarone?

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Amarone della Valpolicella it’s a very particular wine, made from raisins, previously dried in the sun, as is done with the variety Pedro Ximénez to get the sweet wine of the same name. For this wine, and contrary to what is usually done in most raisin wines, local red varieties are used first instead of white, and secondly, the result would be dry wine with different organoleptic characteristics.

Its color is dark red, which tends to garnet as the wine ages. It has an accentuated odor, a full, warm and velvety flavor and a touch of ripe fruit, cherry and raspberry as its aroma

As they age, you can also identify some moss and tar aromas. The residual sugars are of a maximum of 12 g/l, whereas the alcoholic graduation oscillates between 14 and 16 degrees. The production area is located in the province of Verona, in the Veneto region of northern Italy, and the varieties normally used are corvina veronese, corvinone and rondinella, with a limited presence of other red varieties.

The particular elaboration of the Amarone follows the same principle as that of other wines in which the concentration of sugar is raised and the aromas and acidity are enhanced, as in the German Eiswein or Strohwein, The French Vin de Paille, and other wines from Greece, Cyprus or Italy, almost always paired with desserts.

Amarone, on the other hand, is usually combined with autumn and winter dishes, such as roasts, meat, cheese, risottos and other typical dishes of the region, and it can also be drunk alone as the culmination of a good dinner. It is served in a large glass, to favor its oxygenation at a temperature of 18 to 20 ºC.

The process of drying the grapes takes about 120 days or more, according to the water content of the fruit, under a strict control of ventilation and humidity, to avoid the appearance of fungi and take care of the correct drying when external climate changes as winter arrives. At the beginning of February, the grape is pressed and the skins macerated until 30-50 days, so that the sugars, as a result of the yeast, are gradually converted into alcohol, until reaching the degree determined for the Amarone. If the concentration of sugars remains above the marked, the resulting wine is renamed Recioto della Valpolicella, a sweet red wine that has different characteristics.

Do you want to try Valpolicella wines? We suggest an Amarone or a Reciotto:

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Zenato Amarone Classico Della Valpolicella 2011

 

 

 TAGS:Zenato Amarone Della Valpolicella 2011Zenato Amarone Della Valpolicella 2011

Zenato Amarone Della Valpolicella 2011

From Blue Wines to Green ones, is that what innovation it’s about?

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While tradition is a feature of great importance wine lovers, so is innovation. That is why day to day the youngest cellars work to develop new recipes and formulas capable of surprising the most expert palates; not only for its delicious taste, but also for its color. A year ago we talked about the birth of Gïk Live, the first blue wine in the world created by young entrepreneurs in the Basque Country, and now it’s time to talk about green wine: a drink that combines the intoxicating effects of alcohol and cannabis.

The real name of this brew is Canna Vine, and it consists of a marijuana distilled wine that is produced in California (United States), the only place in the world where its sale is currently allowed. The consumption of this drink is regulated, limiting its sales exclusively for therapeutic use under medical prescription.

The current fame of green wine is due to celebrities such as singer Melissa Etheridge or TV presenter Chelsea Handler, who have publicly admitted that they consume it habitually since they started to undergo their respective chemotherapy treatments. In fact, this drink is so adapted to their lifestyles that they no longer consider it as another medicine of their treatment but as one more element of their daily diet; Etheridge confessed in an interview that she even serves it for dinner.

It is estimated that in the future it will be freely marketed, where permitted by law, in the rest of the world. However, its high price – between $ 120 and $ 400 per half bottle – represents a restriction for the vast majority of pockets, so it’s considered as an exclusive drink. Even so, the supply of green wine produced in California grows day by day through new specialized wineries that make their way between medicinal growers and those veteran wineries that made the wines of this region famous.

 TAGS:Gïk Live (blue wine)Gïk Live (blue wine)

Gïk Live (blue wine)

 

 

 TAGS:Pasion Blue Chardonnay (blue wine) 2015Pasion Blue Chardonnay (blue wine) 2015

Pasion Blue Chardonnay (blue wine) 2015

White Wines from La Rioja, are they any good?

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To speak of a Rioja wine is to make it with distinction since it’s a DO that it’s famous all around the world and which groups more and more regions throughout Spain as time goes by. Traditionally, the wines of Rioja have been red, with different nuances, special flavors and potent blends on the palate. They are perfect mostly for meats and other foods related to hunting.

But for some years, the regulating council of La Rioja itself recognizes that things are changing because the white wines of Rioja are striking with fiercely, more than ever, bringing freshness and high-quality standards.

Although it may be seen as a novelty, it’s not, because white wines in this area have been proven and, in fact, they were the best and more abundant than reds back in the 17th century.

La Rioja is boosting these wines because beyond the consolidated reds, there is a world of white to discover. They are characterized by their complexity and variety, perfect to pair with many foods, both in summer and winter, or just any other time in the year. For example, young fresh and fruity white wines can be paired with seafood, pasta and rice, among others, while those white wines that are fermented in barrels go well with cured cheeses and blue fish. Long-aged whites are consumed with poultry, meat and stews.

For all this, the whites of La Rioja are reborn to bring more flavors to this DO. Would you like a glass of white wine?

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Viña Tondonia Blanco Reserva 2002

 

 

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Capellanía 2010

6 Vodka benefits you probably didn’t know

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This delicious drink, famous for its strong flavor and popularity when preparing cocktails, is also the solution to many problems that you may not know but it won’t hurt to know them.

1. Get rid of dandruff and scalp problems: if you have problems in your hair and you have nothing at hand, you’d better make a water solution with vodka and apply it. Due to its high acidity, vodka is able to kill the bacteria that causes dandruff. You’ll have to consider the next time if you pass it down your throat or your scalp.

2. Bad breath: though this is not a beauty tip in its fullest sense, like the previous point, a little water with vodka sprinkled on your tongue can help kill the bacteria that causes bad odour.

3. Chapped feet: this problem, besides to be a more cosmetic problem, it is not, because it can cause health problems. However, vodka seeks for the sake of your back or rather feet. Immerse your feet in warm water with soap and a tablespoon of vodka and the problem will be behind in the blink of an eye.

4. Fair skin: this drink is great to clean the pores of the skin. But beware: do not go to grab the full bottle and pour it into your face. Take a little and tone it down with some water and spray it on your skin.

5. Wrinkles: as mentioned in the previous point, vodka is very good for the skin. If you massage your wrinkles with a water solution you can make your skin to stretch again. However, if you have very sensitive skin this might not be the best option.

6. Shiny hair: as simple as adding a few drops of vodka to your shampoo for amazing results. Since vodka has very low pH levels, it helps the pH of your hair to be more manageable. Furthermore, its acidity already mentioned, will help with frizz. Just remember: a few drops are enough and no more.

 TAGS:Grey Goose Vodka 1LGrey Goose Vodka 1L

Grey Goose Vodka 1L

 

 

 TAGS:Cîroc Vodka 1LCîroc Vodka 1L

Cîroc Vodka 1L