Tag: wine

4 Myths about Rosé Wine

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Rosé wine is a type of wine with a long tradition in many parts of the world, like France, where it is very well appreciated. In fact, historians agree that it was rosé wine which we began to consume for its peculiar and striking color. There are many rosé wines of very good quality everywhere and you can enjoy just as a good red, with a special pairing and among friends and family. The truth is that there are many myths about this wine today and these will be disclosed and explained.

1. Rosé wine it’s a blend

Contrary to what it is still believed in some places, rosé wine is by no means a mixture of red and white. In fact, such mixtures are banned in some countries because it would detract from quality and property of being a wine. What it makes them to have this sublime color is the kind of maceration they go through, which is very short compared with other types of wine.

2. It is not a real wine

Another big myth that orbit rosé wine is about its quality. A rosé wine can have the same or higher quality than any other wine. They contain the most delicate grapes, more delicate than the ones used in any red, this is because rosé has fewer antioxidants, which help to protect wines from reactions and other contaminants.

3. The rosé wine is for women

We are in 2016, XXI century: who would think that something is specifically for a genre? We must open our minds more on the food side, and try everything. No wine is for women or men nor there are wines for connoisseurs and beginners. If you like a particular wine, enjoy it as you like.

4. They can’t be paired

Totally wrong. Rosé wine can be paired with tapas if you like, although you may preferably choose those that do not contain meat. Also, it is delicious with paella, or any meal based on rice, like Asian food, it can be very well enjoyed and paired with rosé.

Summarizing, and taking in account all the above aspects, rosé wine DEFINITELY is a wine and a very good one, which has great references both in Spain and elsewhere in the world. Discover and enjoy them!

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Enate Rosado 2015

 

 

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Miraval Rosé 2015

 

 

How to pair Mexican food?

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Mexican food is rich in spicy flavours and thus it is not easy to pair it. So much so that some people say it’s not possible pairing it with flatter drinks such as water, lager beer or even milk.

However, there are those who argue that it is possible to perform this complex pairing, so that today we want to share with you some tips to achieve this, taking into account also the two most common ways of pairing:

  • By combination: the one in which the flavours of wine and foods similar; this combination enhances the flavours on the palate.
  • By contrast: this method is used when serving together intensely flavoured wines and foods of less intensity or vice versa. This contrast allows to highlight the characteristics of the and drink through differentiation.

According to the National Association of Winemakers, “In Mexican food we assume that it is much spice consuming and, in small doses, it gives exotism to the dish, but in large amounts it numb the palate and leaves it insensitive, making wine to change its taste apparently. Only the very structured and complex red wines in terms of aromas endure the spicy load of the dish”.

Given these considerations, from the same National Association of Winemakers they suggest the following possible pairings of wine and Mexican food.

Viognier: Ideal to pair with shrimp broth, chicken, fish, noodle soup, lime soup, mince with peas and dogfish pies.

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Vallegarcia Viognier 2011: a white wine from VT Castilla made with viognier of 2011 and with an alcoholic strength of 14º.

 

 

Chasselas: Suggested to accompany “cochinita pibil”, frog legs and stewed roe.

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Vinzel Chasselas 1990: a white wine with Canton de Vaud DO with a blend based on chasselas of 1990.

 

 

Sauvignon Blanc: The perfect companion for pozole, “picadas veracruzanas”, quesadillas, white rice, Aztec soup, tlalpeño broth, mushroom cream, stuffed turkey, stewed roe, “vuelve a la vida” and Mexican eggs.

Chardonnay: Combine it with pozole, enfrijoladas, quesadillas, corn tamales, seafood volovanes, Aztec soup, mushroom cream, barbecue, mole poblano, stuffed turkey, “empapelado” fish, stewed roe and “vuelve a la vida”.

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Sumarroca Chardonnay 2014: a white wine Penedes with chardonnay of 2014 and presents an alcohol content of 12.5º.

 

 

Chenin Blanc: Serve it with green chilaquiles, baked chilaquiles or “ranchero” eggs.

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K-Naia 2012: a white wine from Rueda based on the best of viura and verdejo from 2012 and has an alcohol content of 13º.

 

 

Sémillon: This is the quintessential companion of “picadas veracruzanas”.

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Taleia 2013: a wine white with DO Costers del Segre produced with sauvignon blanc and sémillon from the 2013 vintage and 13.5º of alcohol strength.

 

 

Riesling: To pair with green chilaquiles, lime soup or “pámpano a la campechana”.

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Ekam 2012: a white wine from Costers del Segre DO of Castell d’Encús cellar with the best bunches of 2012 riesling and albariño.

 

 

Colombard: Drink it with baked chilaquiles.

Tempranillo: Serve it with enfrijoladas, squids in their ink, “coditos” salad or steak with onions.

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Tariquet Classic 2014

 

 

Pinot Noir: Pairing for Veracruz panuchos and pork loin with prunes.

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Sumarroca Pinot Noir 2013: a rosé wine of the Penedes DO made with pinot noir of 2013.

 

 

Nebbiolo: partner of the famous stuffed chiles, Veracruz panuchos, quesadillas, chicken tinga and Veracruz fish.

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La Spinetta Langhe Nebbiolo 2011: a red wine from Langhe Nebbiolo produced with nebbiolo from the 2011 vintage.

 

 

Merlot: For red enchiladas, quesadillas, pork loin with prunes, Veracruz fish and Mexican zucchini.

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Enate Cabernet Sauvignon Merlot 2011: is a Somontano from the Enate cellar based on merlot and cabernet sauvignon of 2011 and with an alcohol proof of 13.5º.

 

 

Cabernet Sauvignon: Combine it with pambazos, red enchiladas, quesadillas, barbecue, beef meatballs, goatling, tampiqueña steak, veal cutlets, mole poblano, roast venison, squids in their ink, Veracruz fish and romeritos.

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Château Lynch-Moussas 2010: a red wine Pauillac which blend contains merlot and cabernet sauvignon of 2010 and with 13.5º of alcohol content.

 

 

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Capellans Trepat Negra Conca de Barbera: a red wine with Spain DO of the best of barbera grapes. According to Uvinum users the valuation of Capellans Trepat Negra Conca de Barbera is 4 points on 5.

 

 

Cabernet Franc: For Monterrey machaca and tampiqueña steak.

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Hello World Cabernet Franc 2014: a red wine from Uclés DO of Finca La Estacada cellar based on cabernet franc of 2014.

 

 

Zinfandel: For Monterrey machaca and supreme chicken salad.

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Parducci Small Lot Blend Zinfandel 2010: a wine red with the California DO vinified with zinfandel from 2010 and 14.5º of volume of alcohol.

 

 

Syrah: Partner of pork loin with prunes.

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Finca Antigua Syrah 2011: a red wine with La Mancha DO produced with syrah from the 2011 vintage.

 

 

Malbec: To serve with pipián enchiladas, Veracruz panuchos and Monterrey machaca.

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La Consulta Malbec 2013: a red wine from this DO: Mendoza with the best bunches of malbec from the 2013 vintage and has an alcohol content of 13.5º.

 

 

Petit Syrah: Serve it with pipián enchiladas.

Petit Verdot: Serve it with goatling.

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Finca Antigua Petit Verdot 2009: a red wine with La Mancha DO with petit verdot of 2009 and has an alcohol content of 14º.

 

 

Ruby Cabernet: Another option to serve with goatling.

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Mcgregor Ruby Cabernet 2010: a red wine from this DO: Breede River Valley made with 2010 grapes and with an alcohol content of 13.5º.

 

 

Sparkling Wine: Partner for pozole, stuffed chiles, enfrijoladas, quesadillas, corn tamales, seafood volovanes, lime soup, mushroom cream, barbecue, mole poblano, stuffed turkey, pejelagarto in chirmol, crab chilpachole, stewed roe, “vuelve a la vida” and Mexican eggs.

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Juvé y Camps Cinta Púrpura Brut: a sparkling wine Cava of the best of xarel·lo and parellada grapes and 12º of alcohol content.

 

 

*Image: Uvinum and KimChi Tacos (flickr)

An Upcoming Barbecue? Pick the Wine and Get a Win!

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It’s a perfect day, friends invited. Met, fish and vegetables finded, the perfect place choosen. Your barbecue is going to be perfect, but… have you already picked the wines? Don’t let it until the last minute and pair the best meat, fish and vegetables with the most appropriate wines and your barbecue will be perfect.

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Fun begins and the weather is probably quite hot. The meat is on the grill and you start to be thirsty: it’s time for appetizers! Now there is nothing better than a white wine: you can choose either a French Muscadet, a Sauvingon Blanc, a Spanish Rueda or a White Rioja. And, of course, you can always offer a fresh beer, or even a vermouth! What a better beginning?

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Meat and red wine are a classic pairing, we know that. But neither all red wines pair with all meats, nor all red wines are equally appealing in Summer. To begin with, a Summer barbecue can’t lack of a young, easy-to-drink red wine in which the fruit has a remarkable presence. Some of the wines that can match this description are the red ones from Valpolicella DOC (Italy), the red ones from Galicia (Spain) or the ones made from Cabernet Franc in the Loire region. TAGS:undefined

It is said that the redder the meat is, the more structured the wine needs to be. To accompany an outstanding beef cut, you could pick an aged wine. A fleshy wine like a Rioja Reserva or a Mourvèdre from Provence pair well with the texture and the smoky flavour of grilled meats.

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If in your barbecue your are going to offer pork, which is usually a fatter and thinnier meat, the best option here is a wine that can balance the excess of lipids. Wines like a light Burgundy can pair extremelly well in this case. Or, if you are going to include lamb, then don’t forget to get a wine with more character, like an oak wine from Ribera del Duero: it will balance the strong flavour of this kind of meat.

Likewise, it’s quite likely that sausages are going to take part in your feast. If so, besides a young red, a rosé wine can be a good option, considering that the more spiced the sausages are, the less structured the wine should be. When spices and marinated meats get a leading role, a claret rosé similar to the French Rousillon can do a good work!

And for a lighter barbecue version, if you choose white meat, don’t fear to include an aromatic, structured and juicy white wine, like a French white Burgundy or a French white Saint Joseph.

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Above we mentioned the word “lighter”. Considering that we are in the middle of the Summer, you maybe have considered adding fish to your menu – or even changing meat for fish to make a 100% fish barbecue. If so, you already know that an Albariño or a Sauvignon Blanc won’t let you out. Nonetheless, you should also consider offering a champagne, especially if a sparkling-lover is coming. A Brut Nature is a great option that, on the other hand, also pairs well with meat.

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Time change, yes. We’ve got the classic barbecue and now we’ve got the veg barbecue. Again, let the white and the rosé wines be with you! Their freshness, lightness and liveness will bring out the flavours of courgettes, tomatoes, asparagus, peppers, mushrooms… And if there is someone who prefers a less alcoholic wine, our last (but no least) tip would be a Moscato d’Asti wine. He or she will love it!

*Remember that is Summer and there is a high risk of fires. Enjoy your barbecue respecting the safety regulations and using the authorised spaces.

What wines are best to pair with sushi?

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Sushi is a trend food that spans by many restaurants in different countries. That’s because it offers a variety of flavours and a perfect nutrition for all types of bodies. When drinking the right wine for sushi, you should consider what is the best. We give you some signs so you do not get lost.

White wines

Depending on the type of sushi you eat, although it’s often preferably raw fish, we’ll use both types of wine. As it consists mostly of fish, white wine is the best. It brings the necessary freshness for sushi and intense fruit aromas, which combined with rice, soy and raw fish, intensify the flavour of the whole mixture.

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Flor de Vetus Verdejo 2014 is a Rueda wine from the Bodegas Vetus cellar with the best bunches of 2014 verdejo and 13º of alcohol.

 

 

Rosé wines

As well as white wines, rosé are also chosen to pair with sushi. They also give freshness in all seasons of the year we drink them.

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Gramona Moustillant Rosat Brut, a rosé wine of the Penedes DO made with syrah and merlot grapes and presents an alcohol content of 11º. 

 

 

Red wines

Red wines can also go well with raw fish. In any case they must be young, light, with a low concentration of tannins. The result are fresh wines that pair well with the main ingredients of sushi.

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Juan Gil 4 Meses 2013: a red wine with DO Jumilla with a blend based on monastrell of 2013 and with an alcoholic strength of 15º. 

 

 

Selected varieties

Among the main varieties of these wines that you can drink with sushi, we include Tempranillo, Verdejo or Albariño. With rosé wines, Monastrell, Chardonnay and Sauvignon Blanc, in general. Among the reds, Syrah variety is one of the chosen.

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José Pariente Sauvignon Blanc 2014: a white wine is made with sauvignon and sauvignon blanc of 2014 and with 13º of alcohol content. 

 

 

Wine types and brands

The wines that go well to make a sushi tasting are varied: we have seen white, rosé and red wines, and also highlight sparkling wines and cavas. There are a variety of brands and types of wines for this use. Argentinian Malbec, Pinot Noir from Burgundy, the Spanish wines of Rueda, some rosé wines from Jumilla or certain red wines from Penedès.

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Laforêt Pinot Noir 2011: a red wine from this DO: Burgundy produced with pinot noir from the 2011 vintage and 12.5º of alcohol content. 

 

London Wine Week is coming, don’t miss it!

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The London Wine Week is starting today, since it that takes place from 18 to 24 May. Don’t miss a program full of novelties, tastings, lectures and wine tours by the best spots in town.

Over 100 establishments in the city will offer wine within a route that visitors can not miss, in order to discover new varieties. This route is part of the event and participants can purchase the London Wine Week bracelet, which gives the opportunity to taste wines in these different places.

But also events are the major figures of this week, in which wine is the central axis of the City of London. Know first-hand the lectures by oenologists, tastings, pairing dinners, parties and pop-ups…

For example, the activity of Brunswick House Winery, London, makes possible the tasting and selection of wines in a two-hour experience where you can taste 15 different wines.

While in Devonshire Square there is an event to learn more about wine and to celebrate the launch of the App WineTubeMap, and prizes will be drawn every day.

Dinners are other attractions of this wine week. In The Jugged Hare will be held a dinner with wine tastings organized by ETM Group. Sommelier Guillaume Mahaut will speak about the pairing of some foods and wines.

Le Cordon Bleu in London, one of the leading schools in the world, organizes courses on wine and dinners to taste white and red wines with Mathieu Longuere, Master Sommelier, as well as several wine tasters.

At Masonic Temple there is a special tasting to explore three different grape varieties across multiple regions, with six wine glasses paired with six canapés.

 

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Abadía Retuerta Selección Especial 2009: a wine red with the VT Castilla y León DO based on the best of syrah and cabernet Sauvignon from 2009 and with an alcohol content of 14º.

 

 

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Coto de Imaz Reserva 2008: a red wine of the Rioja DO with tempranillo of 2008 and with an alcoholic strength of 12.5º.

 

 

Recipes with wine: a spring menu you can not miss

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If you’re looking for some inspiration to design a healthy and delicious menu this spring, be sure to read these recipes with wine.

Starter: Mushrooms in White Wine Sauce

This recipe, ideal for 2 people, has the delicate flavour of mushrooms complemented with a touch of white wine without overpowering their taste. Mushrooms strengthen the immune system, being rich in selenium.

Ingredients:

  • 400 grams mushrooms
  • 1 large clove garlic
  • 1/2 cup white wine
  • 1/2 tablespoon flour
  • 3 tablespoons olive oil
  • Salt
  • 1 cayenne pepper
  • Chopped parsley

Elaboration:

  1. Remove the bottom of the mushrooms with a knife, place them in a bowl with water to remove the dust. Drain them, dry them with a kitchen towel and cut them in halves.
  2. Crush the garlic clove, peel it and chop it into very small pieces.
  3. Heat a pan with oil, add chopped garlic until golden, chilli and mushrooms. Stir-fry them for 1 minute, add the flour and mix until getting a smooth consistency.
  4. Pour the wine and half a glass water to the mix. Season to taste and cook over medium heat for 20 minutes stirring occasionally.
  5. Turn off the heat, sprinkle with chopped parsley. Mix and serve.

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Fillaboa 2013 is a white wine that perfectly match this recipe made with mushrooms.

 

 

Main course: Spring Risotto

The spring risotto is prepared with mushrooms and lime beans. It is a simple option to prepare and quite healthy for 2 people. Lima beans have a very low fat content, they are rich in fibre, carbohydrates and vegetable protein.

Ingredients:

  • 100 grams rice
  • 100 grams spring mushrooms
  • 50 grams lime beans
  • 50 grams shelled peas
  • pea pods
  • 1 leek
  • 2 white asparagus
  • 1 tablespoon “Fino” or “Manzanilla” wine
  • 1 teaspoon truffle oil
  • Water
  • Olive oil
  • Salt
  • Oregano
  • Chopped parsley

Elaboration:

  1. Peel the asparagus and prepare a broth with the peelings, pea pods, water and salt. Strain and reserve.
  2. Chop the leek into thin pieces, place them in a saucepan and bring to fry with an olive oil spray. Add the mushrooms and stir-fry.
  3. Add the rice and lime beans and continue sautéing. Pour the wine and let it reduce a little.
  4. Gradually, add the broth previously reserved, season to taste, add a drop of truffle oil and stir constantly for 15 minutes. If necessary, add a little more broth.
  5. Add the peas and chopped asparagus. Season with a pinch of oregano and a drop of truffle oil. Cook for a couple of minutes.

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Juan Gil 12 Meses 2013, Juan Gil 12 Meses 2013, the new vintage, can be a great companion for a risotto like this.

 

 

Dessert: Grilled Peaches with wine sorbet

This dessert is an excellent choice for hot afternoons; peaches are rich in vitamin C, A, B1 and B2. The wine sorbet proposed give them a unique flavour.

Ingredients:

  • 4 peaches
  • 4 eggs
  • 90 grams sugar
  • 3 dl red wine
  • 50 grams butter
  • Honey
  • 1 cinnamon stick

Elaboration:

  1. Heat a pan with the wine and 2 tablespoons sugar until reducing the mixture. Put away from heat, place in a container and into the freezer. When frozen, prepare a sorbet by chopping ice and reserve cold.
  2. Preheat oven to 180 degrees. Wash the peaches, cut them in halves and remove the bones. In a baking dish with a few drops of honey, place the peaches and 50 grams butter. Bring to oven for 20 minutes.
  3. Reserve the peach juice, mix with the egg yolks and 1 teaspoon sugar. Bring this mixture to water bath for 10 minutes and reserve.
  4. Serve the egg cream with a few teaspoons of the prepared sorbet and the grilled peaches.

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Ferreira Branco is a fortified wine that goes great with desserts.

 

 

* Images: Uvinum and Javier García (flickr)

Grapes that have crossed borders and their most common food pairings

Do you know which grapes are the most popular ones? And which are the best pairings for them? Don’t miss the infographic which we have elaborated just for you in order to offer you some information about the most common grapes as well as some pairings, so that you can enjoy their taste even more. And all that in the most simple and effective way! Discover and share!

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