Tag: white wine

What are the 10 most expensive wines in the world in 2015?

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Wine Searcher recently published a list of the most expensive wines in the world in the year 2015, which first 10 positions can be seen below. As expected, the top positions are dominated by French wines, an international benchmark in terms of wine investment.

  1. Henri Jayer Richebourg Grand Cru, Cote de Nuits (France) at $ 13,580: This wine is made from Pinot Noir. This makes it the most expensive wine; its price has increased these past 3 years and is one of the most popular in Europe and Asia. Made from Pinot Noir.
  2. Domaine de la Romanee Conti Grand Cru, Cote de Nuits (France) at $ 13,196: The critics have named it one of the top 5 French wines; The Wine Advocate gave the 2012 vintage a score of 99 and Jancis Robinson gave the 2012 vintage a score of 19/20. Its price gradually increased the last three years to become the second most expensive Burgundy. Made from Pinot Noir in Romanee-Conti, a Grand Cru vineyards site (and the corresponding designation of origin) of the sub-region of Burgundy’s Cote de Nuits.
  3. Henri Jayer Cros Parantoux, Vosne Romanee Conti Grand Cru (France) at $ 8,473: Rated by the critics as one of the top 5 Vosne-Romanee Cros Parantoux wines, it is the second most expensive Vosne-Romanée Premier Cru wine. Its price has risen in the last year. Cros Parantoux is one of the most respected areas in Vosne-Romanee, considered by many to be worthy of Grand Cru status. It is located on the slopes above the Richebourg Grand Cru climat, and like its famous neighbour, is used to plant Pinot Noir.
  4. Ego Muller Scharzhof Scharzhofberger Riesling Trockenbeerenauslese, Mosel (Germany) at $ 6,924: This is the white wine with the highest price in Germany and the third most popular. In the past three years the price has increased. Made from Riesling in Wiltingen, a small but important town in the Saar river. Wiltingen has three vineyards that have been classified by the VDP as Erste Lage – Scharzhofberger, Braunfels and Gottesfuss.
  5. Domaine eFlaive Montrachet Grand Cru, Cote de Beaune (France) at $ 5,769: This is the white wine with the highest price of Cote de Beaune. Its price has been rising in the last three years. Made from Chardonnay.
  6. Domaine Georges & Christophe Roumier Musigny Grand Cru, Cote de Nuits (France) at $ 4,935: This wine is the most expensive of Chambolle-Musigny. In the past three years its price has increased. Made from Pinot Noir (the key red wine grape in Burgundy) in Le Musigny, a Grand Cru vineyard in the heart of the wine region of Burgundy’s Cote de Nuits.
  7. Jon. Jos. Prum Wehlener Sonnenuhr Riesling Trockenbeerenauslese, Mosel (Germany) at $ 4,867: This is the third best rated wine by The Wine Spectator and the second most expensive in Germany. Made from Riesling in Wehlen, one of the most popular villages in the Germany’s Mosel wine region, located just under the waters of Bernkastel-Keus and Graach, and immediately before Zeltingen.
  8. Domaine de la Romanee Conti Montrachet Grand Cru, Cote de Beaune (France) at $ 4,458: Rated by The Wine Advocate as one of the top 5 Puligny-Montrachet wines, has received more awards than any other wine from this region. Made from the Chardonnay variety in the Montrachet vineyard, the crown jewel of Burgundy white wines.
  9. Domaine LeRoy Musigny Grand Cru, Cote de Nuits (France) at $ 4,454: This is the second most expensive wine of Chambolle-Musigny, its price has increased over the past three years. Made from Pinot Noir in Le Musigny, a Grand Cru vineyard in the heart of the wine region of Burgundy’s Cote de Nuits. As its name suggests, it is located in the parish of Chambolle-Musigny. This vineyard has played an important role in local life – so much so that in 1882, its name is added to the village name (originally only “Chambolle”). The vineyard was officially classified as Musigny Grand Cru in 1936.
  10. Domaine Jean Louis Chave Hermitage Cuvee Cathelin, Rhone (France) $ 4,131: This is the third French wine with the highest rating at The Wine Advocate and Wine Spectator. This is the most expensive wine of Rhone, in the last two years the price has been trending upward. Made from Syrah, a dark skin red wine grape. Its origins have been popularly discussed, but its modern home is certainly the Rhone Valley in north-eastern France.

For our part, today we propose two wines from France that you’ll love, although not listed in this luxurious classification:

 TAGS:Château Talbot Double Magnum 2004Château Talbot Double Magnum 2004

Château Talbot Double Magnum 2004: a red wine with this DO: Saint-Julien with the best bunches of petit verdot and merlot from the 2004 vintage and with an alcoholic strength of 13º.

 

 

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Château Pavie Saint Emillion 2004: a wine red with the Saint-Emilion DO from the 2004 harvest and 14º of alcohol strength.

 

 

*Image: Alin Zelenco

2 couscous recipes with fish you’ll love

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Do you want a delicious fish-based dish? Do not miss these two recipes for couscous with fish, a healthy alternative to enjoy on family meals and an excellent source of omega 3.

Sicilian couscous with seafood

Ingredients:

  • 150 grams couscous
  • 1/2 teaspoon turmeric
  • ½ teaspoon cumin
  • 100 grams fresh mussels
  • 150 grams fresh clams
  • 100 grams fresh red prawns
  • 100 grams crushed tomatoes
  • Parsley
  • 2 garlic cloves
  • 1 fresh chili
  • Salt to taste
  • Extra virgin olive oil to taste

Preparation:

  1. In a bowl, mix the couscous, turmeric and cumin.
  2. Fill with hot water and cover for 10 minutes.
  3. In a pan, fry 2 chopped garlic cloves and chili into thin slices.
  4. Add seafood and tomato and cover for 5 minutes to cook over high heat.
  5. Rip the couscous with a fork. Put on a plate and place the seafood over it.
  6. Sprinkle some chopped parsley and pour a drizzle of extra virgin olive oil.

To accompany this dish, you can choose a white wine from the Rias Baixas, light and fresh.

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Terras Gauda 2014: a white wine with this DO: Rias Baixas with the best bunches of caiño and loureiro from the 2014 vintage and has a volume of alcohol of 12º.

 

 

Fish couscous

Ingredients:

  • 500 grams couscous
  • 4 small carrots
  • 1 bunch celery
  • 2 onions
  • 200 grams peeled tomatoes
  • 1 clove garlic
  • 1 hot pepper
  • 2 or 3 bay leaves
  • 1/2 cup white wine
  • 750 grams fish for soup
  • 1 kg fresh white fish
  • Virgin olive oil to taste
  • Salt to taste
  • Parsley to taste
  • Paprika powder to taste

Preparation:

  1. In a hot pan, fry in olive oil the garlic and onion chopped into small pieces. When brown, add the diced carrot and fish.
  2. Add the peeled tomatoes previously reduced to purée and celery chopped into small pieces. Season with salt, pepper and paprika powder.
  3. Add to 1 litre of water to the sauce. When the ingredients are tender strain them finely and remove the fish bones. Reserve the broth aside.
  4. In a separate pan, fry a clove of garlic in olive oil and add the white fish. When sautéed, add some white wine and salt to taste.
  5. When the alcohol evaporates, add two tablespoons of the broth and cover it again. Stir and remove from heat when ready.
  6. Heat in a pot the necessary amount of broth to prepare the couscous according to directions on the box.
  7. Add the couscous for the time indicated. Remove and serve on plates, garnish with some vegetables and fish.

A smooth and exquisite rosé from the Provence will further highlight the flavour of this tasty dish.

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Miraval Rosé 2014: a rosé wine from the Côtes De Provence DO based on the best of cinsault and syrah from 2014 and with an alcoholic strength of 13º. 

 

 

* Image: Eemeli Haverinen (flickr)

English drink far more wine than the estimated

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Alcohol consumption in England is increasing, in fact, English drink a lot more than the studies, often, say. Consumption has been underestimated by the equivalent of 12 million bottles of wine per week. They are statements from new researches on the subject, which say that there are differences between the published by reports and the amount of alcohol really sold.

Awareness on this subject is important because these studies find that alcohol consumption is linked to about 200 different health conditions. In 2012 it was responsible for 3.3 million deaths worldwide.

According to scientists, the problem is that in the polls they always ask about the typical drink. To do this, researchers conducted telephone interviews with 6,085 randomly selected members of the population of England.

Participants were requested on normal consumption patterns and those that fall outside the usual circumstances. So, in conclusion it was established that most categories of drinkers, by age groups and levels of typical consumption, reported an increase in its consumption on holidays or special occasions. The largest increase was observed in people aged between 25 and 35 years, as they had the highest level of typical consumption.

The doctors concluded that consumption patterns have a significant influence on the impacts on health of alcohol. So, protective effects of moderate drinking on the heart decrease as a consequence of episodes of excessive consumption.

If the average consumption levels are analysed, there is a very rough impression of drinking behaviours, as well as the associated risks.

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Blanc Pescador is a  a wine white with the Empordà DO produced with xarel·lo and parellada grapes.

 

 

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Miraval Rosé 2014 is a wine rosé with DO Côtes De Provence with a blend based on cinsault and syrah of 2014 and 13º of alcohol content.

 

 

The first biodynamic vineyard in the UK

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Sedlescombe vineyard in East Sussex was the first vineyard in the UK to be certified organic in 1979, but has recently released the first biodynamic wine in the UK.

In December 2010, Sedlescombe launched the first British biodynamic wine, called %u201CFirst release%u201D, consisting of a mixture of dry white from Bacchus, Rivaner and Solaris. The label has a picture of the moon in a pointy hat and the tasting note indicates %u201Ctropical and spicy flavours of gooseberry, grapefruit and lemon grass%u201D.

Roy Cook is passionate oenologist wine-making under the most natural methods possible: %u201CI see biodynamics as an attempt to work as closely as possible in harmony with nature and the natural rhythms%u201D, says. %u201CConventional agriculture seeks only to enforce and dominate, with scant regard for soil health, wildlife habitat and groundwater. It is a minimum requirement for each generation to leave to future generations a natural world in, at least, as good condition as it was when they inherited it%u201D.

In 1974 Cook inherited 10 acres of land in a south facing slope near Sedlescombe. He spent five years living a simple life of self-sufficiency, growing and selling organic vegetables and in 1979 he planted 2,000 vines throughout 1.5 hectares.

%u201CI realized it was possible to grow grapes successfully without the use of chemical fertilizers and herbicides. At that time there wasn’t overproduction of many crops and they were throwing all these toxic chemicals in the environment to produce large quantities of food, which in many cases remained unsold%u201D.

Sedlescombe Organic Vineyard now consists of 3 vineyards across 23 acres, including the vineyard at Bodiam Castle. Cook applies biodynamic principles in all his organic vineyards, and in addition to wines with organic fruit, juices, ciders and spirits, the farm produces about 25,000 bottles of wine per year.

Cook uses the farming methods outlined in a book by Dr. Julius Nessler in 1885, who advocates a radical change in the processing techniques of conventional wine, proposing to add de-stemmed and crushed grapes to the mix during fermentation to maximize body and bouquet. All the grapes at Sedlescombe are harvested by hand, and the cellar uses only half the level of sulphites in comparison with non-organic wines.

In an attempt to avoid synthetic fertilizers, pesticides and herbicides, Cook uses green fertilizers to enrich the soil and improve wildlife habitats of bees, butterflies and birds, as well as quartz silica extracts designed to promote macro-biological activity in the soil, enhance fertility and improve light absorption and photosynthesis through the plant leaves.

In an attempt to play a greater role in the biodynamic wine development community, Cook has applied for membership in %u201CReturn to Terroir%u201D a group gathered by group biodynamic wine pioneer Nicolas Joly, from the Château de la Roche aux Moines in Savennières, in order to reaffirm the individuality and difference of biodynamic wines. Oenologists can only become a member after completing two years as a certified biodynamic vineyard. Meanwhile, Cook works closely with consultants from the Biodynamic Association, and has developed links with other cellars, certified by Demeter in Europe, such as Peter Jakob Kühn Weingut in the Rheingau, Germany.

 

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Albet i Noya Brut:  a byodinamic sparkling wine Cava a based on xarel·lo and parellada and 12.00º of alcohol content. 

 

 

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Aloers 2013:  is a byodinamic white wine Penedes which blend contains xarel·lo and parellada of 2013 and with an alcoholic strength of 12º

 

 

* Image: Kiran SRK (Flickr)

Which wines are best to pair with paella?

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Paella is that great signature dish from Spain, which usually has its origin in Valencia, although it is consumed in several Spanish regions. Made with rice, broth, fish, meat or vegetables, there are a lot of types of paellas, all of them delicious. If you have questions about what kind of wine goes best with paella, we give some recommendations.

Seafood and fish paella goes perfect with a white or rosé wine. For example, some wines from Ribera del Duero and DO Galicia, which often pair well with fish dishes. Whites from Alicante, Valencia and Penedès are also recommended. They must be very fruity and fresh wines, being a dish that is preferably consumed in summer.

White wines with aromas of flowers and fruits also pair well, while introducing aromatic and citrus notes. The ones from chardonnay variety are also highly recommended. Pedro Ximenez wines have delicate and sweet flavours. In this case, sparkling wines can also be at the table when we eat paella. While white, rosé and sparkling wines, also pair well with paellas with vegetables and legumes.

For seafood paella, one of the most widespread, Rueda, Verdejo and, of course, the Galician Albariños are also recommended.

Paella can be elaborated with meat, such as chicken, beef, rabbit or duck, mixed with some vegetables such as artichokes or peppers. In this case, rosé wines will pair exceptionally, and also young and rather soft reds. Merlot and Monastrell reds, showing hints of red fruits and spices, intensify the flavour of the rice. Other wines that are recommended for this kind of paella are the “crianzas”.

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Mar de Frades 2013: a white wine with Rias Baixas DO from Mar de Frades cellar made with albariño of 2013 and with an alcoholic strength of 12.5º.

 

 

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Minuty Prestige Rosé 2014, a rosé wine from Côtes De Provence DO of Château Minuty cellar based on the top of tibouren and syrah from 2014 vintage and with an alcoholic strength of 13º.

 

 

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Enate 2009 is a Somontano from the Enate cellar with the best bunches of 2009 merlot and has a volume of alcohol of 14º.

 

May day is coming… let’s drink a good wine!

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As May Day is coming, we would like to share with you some wines that will make you have the best celebration ever. Let you seduce with these soft and beautiful wines, cheers!

 

Red Wines

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Viña Tondonia Reserva 2001 is a red wine of the Rioja DO which blend contains garnacha tinta and viura of 2001 and 12.50º of volume of alcohol. Foie and chocolate makes an ideal match for Viña Tondonia Reserva 2001. Robert Parker gave it 95 points and the Guía Peñín gave it 92 points.

 

 

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Pintia 2008 is a great red wine, powerful but also provided with great finesse. Is a red wine with DO Toro from the Pintia cellar which blend contains tempranillo and tinta de Toro of 2008 and with an alcohol content of 15º. 

 

 

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A safe value, Vega Sicilia Único 2002 is an elegant wine that everyone should try at leat once. Is a red wine with DO Ribera del Duero which blend contains tempranillo and merlot of 2002 and with 13º of alcohol content. 

 

 

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The vintages 2007 and 2009 of this wine were scored with 100 points by Robert Parker and this vintage has 95 points. Alto Moncayo 2011 is a red wine from Campo De Borja DO with the best bunches of 2011 garnacha and presents an alcohol content of 15,5º.

 

 

White Wines

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Fruity and fresh, this Finca las Caraballas 2013  is a white wine from the Rueda DO based on the best of verdejo from 2013 and 13º of alcohol strength. 

 

 

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Hamilton Russell Vineyards produces this Hamilton-Russell Chardonnay 2013, a white wine from the Walker Bay DO with chardonnay of 2013 and with 13º of alcohol content. Robert Parker, with 92 points, and Wine Spectator, with 93, has recognized its quality. 

 

 

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Peach, apple… This La Cana 2013 has lots of fruit in its aromas and its taste. Made in Rias Baixas, Galicia, is an albariño that will delight you.

 

 

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Château Haut-Brion Blanc 2004 is a a white wine from Pessac-Léognan DO made with 2004 grapes and with an alcohol proof of 14.6º. Pair it with cheese or mushrooms and will love it forever. 

 

Images: Uvinum and Heather Katsoulis

Good, nice, cheap and white

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The new year has brought with it very promising white wines. Today we want to share with you the major novelties which, with its vintage 2014, are coming with great force.They will not let you down!

El Perro Verde 2014

El Perro Verde is a wine as original as its label. Made from 100% Verdejo grape, is a wine with good structure and a long, pleasant aftertaste. Perfect for those who like white wines with more travel and… irreverent wines. 

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From the Bodegas Félix Lorenzo Cachazo cellar (Rueda) we received a El Perro Verde 2014.

 

 

Jean Leon 3055 Chardonnay 2014

Jean Leon 3055 Chardonnay 2014 has been made from 2014 chardonnay strains. You’ll enjoy it with light dishes such as rice salad with pineapple and shrimp; natural clams or razor clams; or with a soft risotto with mushrooms and green asparagus.

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Jean Leon 3055 Chardonnay 2014 is a white wine with DO Penedes made with chardonnay of 2014.

 

 

Marqués de Riscal Sauvignon Blanc 2014

Herederos del Marqués de Riscal elaborates this Marqués de Riscal Sauvignon Blanc 2014. It is a white from the DO Rueda, based on sauvignon and sauvignon blanc strains 2014. Great for pairing with soups and paellas.

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Herederos del Marqués de Riscal is the maker of this Marqués de Riscal Sauvignon Blanc 2014.

 

 

Montes Sauvignon Blanc Reserva Casablanca Valley 2014

Montes Sauvignon Blanc Reserva Casablanca Valley 2014 is a fresh, youthful, fruity wine… A lovely wine from Chile’s Casablanca Valley region.

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Montes Sauvignon Blanc Reserva Casablanca Valley 2014 is a s a white wine with DO Casablanca Valley from the Montes cellar made with sauvignon Blanc of 2014.

 

Enate Chardonnay 234 2014

Enate Chardonnay 234 2014 is a white wine that will delight those who prefer greasy and complex white wines. Its aroma has notes of green apple, fennel, exotic fruits and peach. Ideal for fish and seafood.

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Enate Chardonnay 234 2014 is a a white wine with Somontano DO.

 

 

 

Afortunado 2014

Afortunado 2014 is a vivacious and citric wine that teams up well with white meats and rice. It also has a very original label that worth it to get one of these bottles, right?

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Afortunado 2014: of Viñedos Singulares cellar: a white wine from Rueda DO with the best bunches of verdejo from the 2014 vintage and 13º of alcohol.

 

 

Villa Maria Private Bin Sauvignon Blanc 2014

The cellars Villa Maria are responsible for this Villa Maria Private Bin Sauvignon Blanc 2014, a white wine from DO Marlborough based on sauvignon blanc and pinot gris. In nose, dominate notes of passion fruit, melon and honeysuckle, and in mouth is smooth and pleasant. A safe bet.

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Villa Maria is the maker of this Villa Maria Private Bin Sauvignon Blanc 2014.

 

 

 

Infraganti 2014

With such a suggestive name, Infraganti 2014 can not be overlooked in any way. This cool and jovial Verdejo will remind you of white flowers and ripe fruit.

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Miravinos is the maker of this Infraganti 2014, a white wine from Rueda with a blend based on verdejo of 2014

 

 

Mestizaje Blanco 2014

Mestizaje Blanco 2014 is made from Merseguera grape, a Valencian native variety which Bodegas Mustiguillo has harvested from organic farming. It is a fresh and sweet wine with a long finish that will leave you a nice mouthfeel.

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Mestizaje Blanco 2014

 

 

 

Castell Raimat Chardonnay 2014

With intense aromas of tropical fruits and other more subtle, such as pineapple or melon, it is a balanced wine that brings a refreshing acidity. Pair it with a salad, seafood and white meats and you will savor it more and better.

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Castell Raimat Chardonnay 2014: a white wine from Costers del Segre DO of Raimat cellar with the best bunches of chardonnay from the 2014 vintage.

 

 

Viñas del Vero Chardonnay Collección 2014

Viñas del Vero Chardonnay Collección 2014 is a wine made in the DO Somontano through a process of cold maceration of freshly harvested grapes. This means that it is a distinctive wine with very good national references in previous vintages.

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From the Viñas del Vero cellar we received Viñas del Vero Chardonnay Colección 2014.

 

 

Parvus White 2014

Parvus White 2014 is an organic crop wine from DO Alella, made from chardonnay. The palate is fruity, greasy and oily, so it will go very well fish, both grilled and breaded.

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Parvus Blanco 2014 is a white wine from the Alta Alella winery.

 

 

 

Viña Esmeralda 2014

Viña Esmeralda is probably one of the most famous wines from this list, and it’s a safe bet especially to enjoy with a relaxed meal with friends. If you’ve tried it, you will surely repeat this year. And if you have not, you will surely do it next year.

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Viña Esmeralda 2014

 

 

Images: Uvinum and Wikipedia.

Wine and tea, a recipe for a longer life

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Wine and tea consumption can prolong your life according to recent statements by Czech scientists, based on a study.

The study performed and subsequently presented at the European Society of Cardiology, during a Congress held in Barcelona indicates that both white and red wines work protectively against heart disease for those who exercise frequently.

The study consisted of monitoring for 1 year 146 people with a slight risk of heart disease: half of the people used to drink red wine and half white wine.

During this year of study, men were allowed to drink 300 ml wine and women 200ml up to 5 times a week.

Among these people subjected to study, there were no major changes in good cholesterol, but favorable changes among those who not only drank wine but also practiced exercise.

Apparently, merging exercise and wine strengthens the heart and prolongs life. Professor Taborsky (cardiologist from Palacký University, Czech Republic) said: ?Our study shows that the combination of moderate consumption of red or white wine and regular exercise improves markers of atherosclerosis, suggesting that this combination has a protective effect against cardiovascular disease?.

Another study presented alternately in the same conference showed that death rates from non-cardiac causes were 24% less among frequent tea drinkers than among non-regular tea drinkers.

Professor Nicholas Danchin from Georges Pompidou European Hospital, said: ?Tea has antioxidants that may provide survival benefits. Tea drinkers also have healthier life styles; if consumption of tea reflects a particular person profile or is tea, per se, improving the results, it remains for me an open question?.

?In answer to that question, I honestly recommend drinking tea instead of coffee ? and even more to not drink anything at all?.

With these results, the solutions to enhance lifestyle and health of our hearts are more relevant than ever and we can definitely get ourselves a longest and healthiest life by drinking tea and wine regularly.

Today we recommend two red wines with which, if you drink in moderation and practice exercise, we can not ensure you a longest life, but sure it will be mores pleasant:

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Faustino I Gran Reserva 2001

 

 

 TAGS:Pago Florentino 2009Pago Florentino 2009

Pago Florentino 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:

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Faustino I Gran Reserva 2001

 

 

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

Sella & Mosca Tanca Farra’ 2008

Marinated sardines

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Marinated sardines are an ideal option for a healthy meal at home with family. This recipe makes 4 servings and its preparation is really simple and fast.

The iron uptake of sardines is really good for our body and it’s part of a balanced diet, and its touch of white wine enhances the delicious taste in our mouth.

We should consider that iron is a great ally to prevent stomach upsets and anemia in our family members, and a great way to get Omega 3, found in different fish.

Ingredients:

  • 12 sardines
  • 50 g flour
  • 200 ml white wine
  • 2 carrots
  • 2 onions
  • 1 stick of celery
  • Bay leaf
  • Parsley
  • Thyme
  • Olive oil
  • Sherry vinegar
  • Salt
  • Pepper

Preparation:

  1. Step 1: Cut the carrots, onions and celery in small dices and put apart.
  2. Step 2: Heat 4 tablespoons oil in a pan and saute the vegetables for about 1 minute.
  3. Step 3: Lower the heat to low and proceed to soften the vegetables for 10 minutes.
  4. Step 4: Then proceed to flour the sardines and then heat 4 tablespoons of oil in a frying pan.
  5. Step 5: Remove the stems from the parsley, add the vegetables, bay leaf, thyme. Then add pepper, parsley and salt to the pan.
  6. Step 6: Bath with wine and vinegar the contents of the pan to completely cover them and cook for about 10 minutes.
  7. Step 7: Pour over the sardines the result of cooking in the pan and let all the preparation made for approximately 12 hours in the refrigerator.
  8. Step 8: To serve, distribute the sardines in the dishes and then bath them with the marinade.

The wonderful thing about this recipe is that you can prepare it during a weekend and have it ready to serve on weekdays, and so optimize your time with a healthy and delicious alternative.

And besides to marinate the dish, today we recommend two white wines to enjoy these marinated sardines in all its glory:

 TAGS:Faustino VII Blanco 2012Faustino VII Blanco 2012

Faustino VII Blanco 2012

 

 

 TAGS:Terras Gauda 2013Terras Gauda 2013

Terras Gauda 2013