Tag: red wine

Wine at home spoils 4 times sooner

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The wine that we store in a dark room at our homes spoils faster than at a professional wine cellar, according to scientists who have made this comparison to analyze results.

The investigation performed was part of a symposium on wine at the annual meeting of the American Chemical Society in San Francisco, and the results showed that wine lovers should we buy the wine that will be consumed in relatively short periods of time if we have homemade cellars with warm temperature levels.

For testing, scientists put 400 bottles of Sangiovese wine in a professional cellar at Jesus College of Oxford. In this cellar, the temperature conditions are constant at 15-16 degrees Celsius, allowing to maintain the wines as fresh as possible.

Additionally, another group of scientists placed wine bottles in a dark cellar that simulated the conditions in which they are kept in a more familiar environment. These conditions were warmer, with temperatures ranging between 20 and 26 degrees Celsius.

The main investigator was Fulvio Mattivi, from the Instituto Fondazione Edmund Mach in San Michele all’Adige, Italy, and he said: ?We found that a small difference in wine temperature accelerates several chemical reactions associated with the ageing of wine and even promote new reactions which are not observed at lower temperatures?.

He added: ?After six months in ?domestic? conditions, the wine in the bottle is approaching ageing levels of bottles stored for 2 years under professional cellar conditions?.

Wine stored in a homemade way, with warmer temperature conditions aged 4 times faster than the wine stored in professionals cellars. In addition, when tasting these wines, additional differences were discovered, such as lower levels of antioxidants, coloring and flavor.

Today, keeping up with the wines on the analysis, we recommend two Sangiovese wines, so you can start beginning and enjoying this grape, if you have not already tried it:

 TAGS:Francesconi Paolo Limbecca Sangiovese Di Romagna Superiore 2011Francesconi Paolo Limbecca Sangiovese Di Romagna Superiore 2011

Francesconi Paolo Limbecca Sangiovese Di Romagna Superiore 2011

 

 TAGS:Tenuta Poggio Pollino Sangiovese Riserva Campo Rosso 2009Tenuta Poggio Pollino Sangiovese Riserva Campo Rosso 2009

Tenuta Poggio Pollino Sangiovese Riserva Campo Rosso 2009

Stuffed medallions of lamb

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The medallions of lamb stuffed with liver, bacon and dried apricots with a wine sauce is a delicious recipe with medium difficulty level, ideal to make during a weekend with some time left for some guests at your table.

Lamb is a very intense flavor meat, so make sure your guests like it before preparing. If so, they surely will enjoy it because, despite being relatively simple to prepare if you follow the steps, it is laborious and today, in the rush, we usually do not take the time needed. So if you surprise them with this recipe, count with their eternal gratitude.

As for the filling, you can use your imagination (or the Internet), and change it with many different choices: we suggest always intense flavors with a sweet spot, so they do not get hidden by the taste of lamb, offering a different note. One alternative, for example, is using mushrooms and mango, or any other combination of earth and fruit you can think of.

Ingredients

  • 25 g lamb liver
  • 400 g lamb loin
  • 50 g lamb meat
  • 50 g Iberian bacon
  • 2 leeks
  • 3 dried apricots
  • 1 handful of previously toasted corn
  • 15 g breadcrumbs
  • 1 egg yolk
  • Olive oil
  • tablespoon sherry
  • Salt
  • Pepper
  • Caul fat
  • 200 g roasted lamb bones
  • 25 g lamb liver
  • 1 clove of garlic
  • 1 poached onion
  • 1 sprig rosemary
  • 1 teaspoon potato starch
  • 1/2 glass red wine
  • 1/2 glass white wine

Preparing stuffed medallions of lamb

  1. Step 1: Start with making the sauce cooking the lamb bones with poached onion, garlic, liver, pepper and salt in a pan with red and white wine until reduced.
  2. Step 2: When the preparation is reduced, put some water and reduce again the sauce, which you will proceed to drain and mix with potato starch to cook a couple more minutes. When you finish it, put aside.
  3. Step 3: Cut the leeks and roast them in a pan with a drizzle of olive oil.
  4. Step 4: Chop the lamb meat, liver and bacon. You can place them in the grinder with the egg yolk, dried apricots and breadcrumbs.
  5. Step 5: Remove from the grinder and put salt and pepper. If necessary grind the result again.
  6. Step 6: Place the mince in a bowl and put aside.
  7. Step 7: Cut the loin into medallions, flatten them using a knife, cut the caul fat into squares and place a lamb medallion in the center of each one.
  8. Step 8: Proceed to cover the medallions with the mince and wrap them with the caul fat. Then fry each one in a frying pan with hot oil.
  9. Step 9: Serve the medallions accompanied by leeks, then dip them in sauce and sprinkle with some salt.

This recipe is worth seeing the smiles of pleasure of your guests and family when tasting every bite.

For pairing, we recommend an intense wine, red, of long aging: it will enhance the flavor of the dish and it will not be overshadowed by its taste. Today we recommend:

 TAGS:Faustino I Gran Reserva 2001Faustino I Gran Reserva 2001

Faustino I Gran Reserva 2001

 

 

 TAGS:Sella & Mosca Tanca Farra' 2008Sella & Mosca Tanca Farra’ 2008

Sella & Mosca Tanca Farra’ 2008

Wine to improve memory

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According to a study published in the magazine Journal of Neuroscience, resveratrol has been shown to improve memory. This compound is present in the skin of red grapes and is able to improve short-term memory.

This study, performed by researchers from University Charité of Berlin, was focused on the effects of resveratrol in overweight people. Several test were performed before and after the study: memory tests, a blood sample and a brain scan.

23 volunteers received 200 milligrams of resveratrol daily while another group of 23 volunteers received a placebo. At the end of the study was proven that those who consumed resveratrol had better short-term memory than those who consumed the placebo.

?The study is the first to show a relationship between the red wine compound and cognition in overweight adults?, said researcher Veronica Witte.

As for the blood tests, they showed low levels of a marker of blood sugar in people taking resveratrol, indicating that sugar metabolism may be related to brain connectivity and memory.

A study of the School of Medicine at Johns Hopkins University in Baltimore, Maryland, said the health benefits of resveratrol are a myth. In this study a group of 783 elderly Italians were monitored over the course of 16 years, and the results indicated that resveratrol was not associated with inflammation reduction, cardiovascular disease, cancer, or a longer life.

However, this is the most used antioxidant by skin care companies, due to its highly proven anti-aging properties, and it is preferred by many compared to other options.

Do tou like buying wine about its taste, or about its wealth profits? Today we suggest:

 TAGS:Viña Arana Reserva 2005Viña Arana Reserva 2005

Viña Arana Reserva 2005

 

 

 TAGS:El Coto Crianza 2010El Coto Crianza 2010

El Coto Crianza 2010

Red wine granita

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Red wine granita is one of those recipes with wine that you don’t know if classify as ice cream and dessert or refreshing drink. The true is that it tastes delicious and is extremely digestive to serve after a weekend lunch.

Preparing a red wine granita is really easy: it can be ready in less than 1 hour, and thanks to its main ingredient is rich in antioxidants, ideal for fighting free radicals.

Ingredients

Preparation

  1. Step 1: Put the wine in a saucepan and bring it to boil over high heat with the remaining ingredients.
  2. Step 2: Wait for the alcohol in wine to evaporate (you can verify this by lighting a spoonful and verifying that it does not catch fire, or use non-alcoholic wine), turn off the heat and remove from the kitchen to cool outdoors your preparation.
  3. Step 3: Take a not very high tray and pour the preparation at room temperature.
  4. Step 4: Place the tray in the freezer with your preparation until it becomes solid.
  5. Step 5: Open the tray with your solid preparation, remove it with a fork to create the granita effect you want in your recipe and start getting iced wine layers.
  6. Step 6: Take some cups to serve the granita, and decorate them with a cinnamon stick, a few mint leaves or maybe a cherry.

This dessert will relieve heat in your weekend evenings although it will mean a significant amount of calories by its sugar content. Do not forget to try at home for family gatherings or just indulge yourself some day.

And if you want some alternative proposal for hot days, today we recommend two red wines for a great red wine granita:

 TAGS:El Coto Crianza 2009El Coto Crianza 2009

El Coto Crianza 2009

 

 

 TAGS:Ceci Lambrusco Terre VerdianeCeci Lambrusco Terre Verdiane

Ceci Lambrusco Terre Verdiane

Tell me where you drink and I’ll tell you what it tastes like

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Environmental factors may influence our findings about wine in terms of taste and aroma, this was demonstrated in the Colour Lab designed by a professor at the University of Oxford.

Previously, we discussed that this experiment would be carried out, where participants would be able to evaluate the wines in solid black glasses and subjected to various environmental conditions to assess their impressions.

Charles Spence is the Oxford professor who conceived this laboratory, installed in London, to demonstrate how music and lighting can influence our impressions about a particular wine, suggesting that when we buy a wine on a trip, we try to recreate as far as possible the conditions under which we first tried it, in order to enjoy it as we wish.

Even before, it was generally known that colors affect mood, so Fellini used to bring the actors in his films to a red room to bring out their passion. In Spence’s laboratory was demonstrated how the red light allowed the participants to perceive fruit notes in the wine, while under green light the wine characteristics are most difficult to feel.

Another curious data discovered in the Spence’s laboratory -with 3.000 participants- was that coloring green the red wine, participants perceived much stronger flavors given the psychological influence that color generates in them.

Given these results, Spence notes that the typical white room is not the best environment for a wine tasting: ?professional tasters should consider other environments to judge and assess the wines? according to his own words.

Furthermore, he added that bars are already studying ways to improve their environments to increase awareness and improve the experiences of their consumers through lighting.

Spence is also working with several large producers to incorporate color and sound to tasting experiences. One of them is Roberto Vicente from Campo Viejo.

Today we recommend 2 different wines with the same grape (Grenache-Garnacha) for you to play find the differences:

 TAGS:La Garnacha Olvidada de Aragón 2010La Garnacha Olvidada de Aragón 2010

La Garnacha Olvidada de Aragón 2010

 

 

 TAGS:Nine Popes 2006Nine Popes 2006

Nine Popes 2006

Are you less of a man if you drink wine?

 TAGS:British men have acknowledged fear of making a fool drinking wine with their friends in bars, but not in the comfort of their homes.

When we see the wine drinking customs in different countries, we always get differences and in this case the studies have revealed unexpected data. According to a study by the Wine Association of Côte du Rhône, made with 1,500 men, 9 out of 10 men enjoy drinking a bottle of wine at home but only 1 in 4 does it on nights out with their friends, for fear of ridicule.

The reason for this teasing can be associated to be or look like an expert on the world of wine, or maybe not drink stronger and more popular beverages as other men do. The fact is that this belief generates a different pattern of consumption in the UK.

This study was commissioned by the Wine Association of Côtes du Rhône, and in this it was discovered that a quarter of men serve wine at their meetings to positively impress guests.

These data also demonstrate that wine is more appreciated in intimate evenings and lunches at home with friends and family. Perhaps for these reasons it is so common to see buyers making a very specific choice of wine to take home depending on the dish to cook or the occasion in question.

And you? Would you see strange a friend ordering wine? If you are brave, we recommend two exceptional wines of Côtes du Rhône:

 TAGS:Château la Rolière Côtes Du Rhône Brézème Tradition 2012Château la Rolière Côtes Du Rhône Brézème Tradition 2012

Château la Rolière Côtes Du Rhône Brézème Tradition 2012

 

 

 TAGS:Coudoulet de Beaucastel 2010Coudoulet de Beaucastel 2010

Coudoulet de Beaucastel 2010

Rabbit with Chocolate

 TAGS:Rabbit with Chocolate is one of those delicious recipes that can be prepared with wine, in this case red. It is a perfect recipe for overweight people because it is made from wholesome ingredients.

Originally from Ribargoza, it is like other recipes of Catalan cuisine. Rabbit with Chocolate is a delicious meal for four, perfect for families and a happy weekend. This dish goes well with a red wine from Priorat, for example:

Ingredients:

  • 1 rabbit
  • 2 sweet potatoes
  • 1 onion
  • 2 carrots
  • 6 cloves of garlic
  • 40 grams of grated dark chocolate
  • 1 glass of red wine with good acidity, as Luis Cañas Reserva 2010.
  • Extra virgin olive oil
  • 1 tablespoon of corn flour refined
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 sprig of rosemary
  • Salt
  • Pepper
  • Parsley

Preparation:

Step 1:
Clean the potatoes and place in a baking tray, then add a little olive oil and put in the oven at 180 degrees Celsius for 40 minutes.

Step 2:
Take the potatoes from the oven and let cool. Peel the skin off and then put them in the blender. Finally, add a pinch of salt and reserve your puree.

Step 3:
Cut the rabbit and season to taste, brown over medium heat in a pan with a little olive oil 4 cloves garlic, peeled.

Step 4:
When the chopped rabbit begins to take a gold color, pour a glass of red wine. Cover completely with water and cover and simmer for 35 minutes.

Step 5:
Remove the rabbit from heat and separate the broth rabbit, both must be booked separately.

Step 6:
Then you need to chop the onion, carrot and 2 cloves of garlic to sauté in a pan with a little olive oil.

Step 7:
Add to pan the thyme, rosemary and bay leaf and pour broth rabbit previously booked and cook for 10 minutes uncovered, until you have a strong flavor.

Step 8:
Stop sauce. Remove herbs (pass through a sieve). Mix with a little flour diluted in water to give more character.

Step 9:
Add rabbit and chocolate in a pan with the sauce, stirring constantly to dissolve the chocolate while avoiding the burn. Simmer for 5 minutes.

To serve your rabbit, pour chocolate on each plate and serve with mashed potatoes garnished with a little parsley.

To accompany this dish, we recommend a mineral wine, to refresh your palate between bites, or a powerful and fleshy wine that is unfazed by the power of chocolate. Here are our recommendations:

 TAGS:Rotllan Torra Reserva 2008Rotllan Torra Reserva 2008

Rotllan Torra Reserva 2008

 

 

 TAGS:Gotes del Priorat 2012Gotes del Priorat 2012

Gotes del Priorat 2012

Give me water and I will give you wine

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Philip James invented a gadget that turns water into wine in just 3 days. This is his story:

This idea came to him after a motorcycle accident while he was recovering…

One evening, during a meal with his friend and former vice president Lot18 Kevin Boyer, friends were discussing the difficulty of transforming water into wine, as the miracle of Jesus. The next morning, they decided they did not have the technology to do this miracle, and Philip James spent the next years perfecting the design of his invention.

Thanks to his friends of Silicon Valley, James Boyer has studied the possibility of accelerating the process of making wine. Using a small amount of heat and a computer-controlled environment.

He examined the exact chemical composition of some of the best rated wines and found that it is possible to reproduce the flavors present in some wines, just as the perfume industry can do.

The machine works by converting the concentrated grape and wine yeast. Through a mobile application … The device is a fermentation chamber formed by a series of electrical sensors, heaters and pumps. This enables to start fermentation in a controlled environment.

To measure the level of sugar in the wine during the fermentation process: Philip James uses a digital refractometer. The cost of manufacturing a wine bottle is $ 2 and lasts two weeks.

Can you imagine a red wine from Rioja produced by this technique? Or are you more ?white Rias Baixas “? Until this invention became popular, we recommend two “real” wines:

 TAGS:Icono Cabernet Sauvignon 2006Icono Cabernet Sauvignon 2006

Icono Cabernet Sauvignon 2006

 

 

 TAGS:Bialla Cabernet Sauvignon 2006Bialla Cabernet Sauvignon 2006

Bialla Cabernet Sauvignon 2006

One dish for every beer

 TAGS:Blonde, red, stronger and well spiced. Each beer has different specificities and is better or worse with a type of food. Since a while now, the pairing of beers is more and more taking into account. Many people are now interesting into knowing what beer goes better with each food to enhance its flavor.

With its deep color, Porter is a type of Ale and is usually somehow bitter. This particular flavor characterizes much of the black beer. It?s ideal for smoked foods, different types of meats, strong cheeses and desserts with chocolate or coffee.

A famous variety of the Porter and the Guinness, (very popular in Ireland) is the Stout beer. Most of the foods we have cited above also go with the flavor of this beer. But we may add salted, certain fish and oysters.

If you’ll take an American Lager, we recommend eating exotic cuisines like Thai, Mexican or Peruvian. In this case, it also enhances the flavor of brie cheese, perfect for a snack with this refreshing beer.

Although there are many varieties of them, the Belgian Ale type has a special flavor and different spices are added. For a rich salad, rice, feta cheese or other citrus, this beer is perfect.

The Amber Lager is a lager with a fairly mild flavor. This gives you the opportunity to marry it to all kinds of food, especially pizza, pasta and rice (seasoned with tomato sauce and cheese.) The flavors of pasta have much more consistency.

The taste of Brown Ale beer, English origin, caramel, chocolate and roasted malt, is ideal for taking with pork, sausage, chicken and other grilled meats. For dessert, goes well with almost everything, but especially with nuts such as walnuts.

 TAGS:BrahmaBrahma

Brahma

 

 

 TAGS:Alhambra Reserva 1925Alhambra Reserva 1925

Alhambra Reserva 1925

How to decant a wine

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To decant is one of the steps taken to prepare a wine, the aim of the process is to separate a mixture, move the liquid from one container to another so that it removes the sediments.

This requires a wine decanter, a container used to oxygenate while removing sediment from older wines. The decanters were called amphorae, in Greek and Roman times, at that time in history were used by the servants to serve the wine easier to guests at parties. Currently decanters are made of glass, but before the Renaissance they were made in metal.

One question that comes to everyone in head to get to know the process of decanting is:

Why decant and aerate the wine? Wine, being oxygenated in the passage of a container to another releases its aromas, it is necessary because they have been stored in barrels or bottles for a long time.

When decanting a young wine, you should open the bottle and pour it into the decanter, ensuring that the wine falls one side of the neck of the decanter.

When decanting old wine, follow other steps as it has sediments, then you need a light or candle to observe sediment and to prevent them from leaving with the rest of the wine. Open the bottle and empty slowly watching with light when sediments start to get the neck of the bottle. Stop and so on until the wine has been decanted in its entirety.

Despite the benefits of decanting wine, it is also true that when you move the wine in your glass or decanter it oxidizes more rapidly and loses alcohol, so after being decanted the wine should be consumed within hours to appreciate its aroma and flavor.

A decanter should never be washed with soap; you should wash it with mineral water, a mixture of broken ice and rock salt.

Some recommendations of wines available in Uvinum: 

 TAGS:Scala Coeli 2006Scala Coeli 2006

Scala Coeli 2006

 

 

 TAGS:Blanc PescadorBlanc Pescador

Blanc Pescador