Tag: wine

Women are less concerned with quality than men

According to a survey performed recently in the United States, women are less concerned about the quality of wine and look it more as a relaxing drink than men.

The consumption of 59% of the wine sold in the United States is due to purchases of women in that country, who drink more alcohol than men. Despite this, their motives for drinking are very different from those of men. For women, wine is a means of relaxation while men are more careful with their choices based on quality.

Catalina O’Connor, senior analyst at Canadean, said:

?Women are looking to find affordable offers that allow them to enjoy the drink often without feeling guilty about their spending. This makes an essential part of how marketers should target women?.

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In comparison, men drink less wine than women, but spend more, with total sales of 18,000 million dollars in 2013, compared with 10,000 million dollars spent by women.

O’Connor explained:

?These results reflect a growing appreciation of wine among American men. Although beer is still likely to be the standard drink of men, an increasing number of men are looking for wines to find a premium experience with drinks, and to show their knowledge and refined taste?.

And she added:

?In short, while women are looking for wine to accompany their conversations while relaxing with family, for men, wine is conversation?.

Among both, men are more wine lovers and know their characteristics and different brands, while women seek to have a wine they like to relax without spending large sums of money in order to keep their accounts balanced.

Balance is everything. The ideal would be having quality wines for special occasions and affordable wines to relax after a strong work week. Just a moment! As the ones we recommend today!

 TAGS:Dom Pérignon Vintage 2004Dom Pérignon Vintage 2004

Dom Pérignon Vintage 2004

 

 

 TAGS:Courvoisier VS 1LCourvoisier VS 1L

Courvoisier VS 1L

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

Britons opt for a pill to stop drinking

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Excessive consumption of alcohol is a serious problem in many parts of the world, where many citizens go drinking beyond what is advisable, whether we are talking about products such as wine, spirits or beer. Without neglecting the preventive measures and traditional treatments to overcome alcohol addiction, British health authorities have approved the use of a daily use medication for people with alcohol problems, which seems to guarantee satisfactory results, judging by the information published by the specialized website The Drinks Business.

The active ingredient in this ?anti-alcohol? pill, called Nalmefene, works by inhibiting the feeling of wellbeing that is obtained after the ingestion of an alcoholic beverage and, therefore, reduces the compulsive consumption largely responsible for the addiction in many people. In clinical tests performed, the study subjects reduced their consumption to about half after six months using the treatment.

The National Institute for Health and Care Excellence (NICE) has approved the use of this new drug, which could benefit about 600,000 people at a cost of 600 million pounds per year.

According to NICE specialist Carole Longson, this drug has shown clinical efficacy and cost-effectiveness compared with the single application of traditional psychiatric and social therapies, remembering, however, that its use must be accompanied by traditional control methods of alcohol addiction.

The Nalmefene is already in use in Scotland, the first European country to allow its administration, and is expected to spread soon its use throughout the UK, including England, Wales and Northern Ireland. Definitely a breakthrough in the treatment of drinking problems, that we hope to arrive sometime in our country. In any case, we are not promoting stop drinking, but drinking in moderation, prioritizing the enjoyment of taste above alcoholic values. Today we recommend:

 TAGS:Negra ModeloNegra Modelo

Negra Modelo

 TAGS:Duchesse de Bourgogne 75clDuchesse de Bourgogne 75cl

Duchesse de Bourgogne 75cl

When in Rome, drink as the Romans do

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What to drink if we are in China? And in Brazil? We must get ready to drink vodka when we are in Russia? What is clear is that every country has their preferences, as reflected in the study published by the website Ghost in the data.

The study, presented in the form of info-graphics, shows the preferences of each country. Furthermore, if we put the cursor over each of the countries, it will show graphically and in figures the average weekly consumption of each of the countries:

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In Spain, for example, it tells us that beer consumption (1,912 ml) is 6 times bigger than wine (323 ml), while the spirit consumption is half (136 ml).

The biggest weekly wine consumer worldwide is France (1,067 ml, over a liter per head per week), for beer is Namibia (2,530 ml, 2,5 liters), and for distillates, Belarus (323 ml). As for the distribution of favorite drinks, Europe and the Southern Cone countries are more ?wine lovers? than the rest of America; South Africa and Oceania prefer beer, while Asian countries mostly opt for liqueurs and spirits.

So if you are interested in traveling to a country and you don’t know how to get into your suitcase, we suggest to check out this website.

What are your consumption habits? To which country do you most identify yourself? Today we recommend a wine, a beer and a spirit so you don’t have to choose:

 TAGS:Castello Banfi Rosa Regale 2013Castello Banfi Rosa Regale 2013

Castello Banfi Rosa Regale 2013

 

 

 TAGS:Alhambra Reserva 1925Alhambra Reserva 1925

Alhambra Reserva 1925

 

 

 TAGS:Soberano 1LSoberano 1L

Soberano 1L

Alcohol to improve olfaction

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According to a study by scientists from Israel, a small amount of alcohol can help lowering the inhibitions of people, a fact that is already known by many, but as a result of this study was also discovered that it can enhance the sense of smell considerably.

For the study, 20 volunteers participated in some odor detection tests, which consisted mainly of smelling three different liquids. Two liquids were a mixture of the same six odors, while the third liquid had one of the odors replaced.

Each volunteer had two seconds to smell the fluid and detect which of them had this different ingredient. One group drank 35ml of vodka and the another, fruit juice. People with alcohol in their blood had a better ability to detect and differentiate between the different smells that those who consumed fruit juice only.

Speaking to New Scientist magazine, Yaara Endevelt, from the Weizmann Institute of Science in Rehovot and lead author of the study, said:

?If we knew more about the mechanisms that caused this inhibition, then it might shed light on why some people lose their olfaction, and that can be useful for some types of olfactory loss?.

This emerges as a kind of therapy for recovery and improvement of the ability to smell, according to Endevelt.

Alcohol present particularly in red wine, has been associated with many health benefits, primarily due to the presence of resveratrol, found in the skin of red grapes, an accredited compound that reverses the effects of aging, in addition to protecting against heart disease, that many people use in beauty treatments, and as a new way to maintain a healthier lifestyle and a healthier look.

Today the benefits of alcohol consumed in moderation are increasingly known, and the predisposition to alcohol consumption that some people had in the past is now often defeated.

Today we suggest, always in moderation, two great red wines:

 TAGS:Aster Crianza 2008Aster Crianza 2008

Aster Crianza 2008

 

 

 TAGS:Hacienda López de Haro Crianza 2011Hacienda López de Haro Crianza 2011

Hacienda López de Haro Crianza 2011

To wine through DNA

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Some of the best scientists at the University of Western Australia and the Department of Agriculture and Food in Western Australia are currently studying the genome of different grapes to discover the relationship between the composition of their DNA and the flavor that we can enjoy in wine. These studies also shed light on how to accelerate the process of clonal selection.

It is expected that the outcome of this study will offer guidance for winemakers while trying to understand their vineyards more thoroughly, and thus succeed in improving their ability to make wines with marked differences between regions.

The person at the head of research at the Department of Agriculture and Food, Glynn Ward, told to ABC that this research may be useful in the selection process of the vine and the subsequent development of cross-vines.

?If you find a good vine, you can duplicate it. Due to natural variability, you will find that some vines perform better than others?.

Ward also said: ?As we go back to different locations of grape vines, we find that there are still better vineyards within the groups. Rather that long processes where we have to go year after year, this process has a marker that will allow us to streamline everything”.

“This represents a step forward to improve the quality and taste of wines while optimizing winemaker’s time?.

In order to develop the human genome map was invested 13 years and 3,000 million dollar, while for the creation of new clones, wine industry will count for the first time with these benchmarks and this can greatly accelerate the clonal selection.

Today we recommend two red wines to enjoy:

 TAGS:Borsao Selección 2012Borsao Selección 2012

Borsao Selección 2012

 

 

 TAGS:Ceci Otello Nero Di LambruscoCeci Otello Nero Di Lambrusco

Ceci Otello Nero Di Lambrusco

Is it a myth the concept of terroir?

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A French professor named Valéry Michaux, director of research at Neoma Business School, says that quality of some of the best wines in the world has been reduced to the concentrated knowledge instead to the importance of terroir.

According to this professor, wines as the sparkling from Champagne and the ones from Rioja do not succeed due to soil chemistry but to a concentration of knowledge, and thus he has written it up in a book recently.

Titled ?Strategies of wine-making territories, clusters, governance and territorial brand?, the book co-authored by Professor Michaux is based on the argument that the cluster effect, strong management and territorial brand are now more important than the terroir knowledge.

For the materialization of this book, several researchers were pooled and they analyzed cases from different vineyards around the world, including the successful regions of Champagne and Rioja, as well as regions such as Cahors and Armenia, and more dispersed producers found in northern Italy and in the Bekaa Valley, Lebanon.

Under this premise, Michaux ensures the success of wine regions not based on the taste of wine, but on a collaborative effort between oenologists and related producers.

To Michaux, California’s Silicon Valley is a perfect example of ?cluster effect?, which connects several disparate circles, including a strong entrepreneurial culture, direct competition, continuous experimentation, innovation, mutual aid and solidarity, finding then the key to success.

In his words:

?The presence of a strategic alliance between professionals contributes significantly to the development of a single territorial umbrella brand and thus its influence. A strong local self-governance is also essential for a territorial brand to exist.?

Definitely, it will be interesting to learn more about the scenario expressed in the book co-written by Professor Michaux, and discover a little more about cooperation between oenologists and producers from the most important wine regions of the world.

What do you you think? What influences the most in the success of a wine region? And in winemaking? Today we recommend:

 TAGS:Aviva PlatinumAviva Platinum

Aviva Platinum

 

 

 TAGS:Taittinger Brut RéserveTaittinger Brut Réserve

Taittinger Brut Réserve

The Tempranillo grape is the fastest growing in culture worldwide

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In the MW symposium held in May in Florence, grape geneticist José Vouillamoz revealed which are the grapes and countries that are growing faster in terms of culture worldwide, and the most prominent grapes were unexpected.

Tempranillo plantations have increased more than any other grape between 2000 and 2010, having considered the most widely planted varieties in the world.

Vouillamoz said the two most cultivated varieties 10 years ago were white, Airen from Spain and Rkatsiteli from Eastern Europe. They were the largest in terms of cultivated surface per vineyard worldwide, but their numbers had fallen since then to the present.

Despite this, in 2010 Airen remained the third most widely planted grape in the world, after Cabernet Sauvignon and Merlot, but ahead of Tempranillo, according to Vouillamoz. But when you consider the growth rates and the rapid increase in sown area in the last decade, this order is reversed, leaving Tempranillo at first place, then Syrah, and finally Cabernet Sauvignon and Merlot.

The increase in sown area in the last decade provides important data on what will be expected in the coming years regarding the leadership of plantations.

?Cabernet Sauvignon is grown everywhere, so Tempranillo will probably too? said Vouillamoz, offering a possible explanation for the significant planting increase of this Spanish grape -where they are more than 200.000 hectares of plantations-, although it is also widely planted in Portugal, and increasingly in Australia; and probably its planting area will continue to expand.

As for the countries that see a rapid growth in the vineyard area, the largest expansion can be found in China and India, according to Vouillamoz.

Giving a look to the future, Vouillamoz indicated that by 2050 India will have overtaken China in plantations, as the population grows and, with it, wine consumers.

Today we recommend two superb wines with Tempranillo:

 TAGS:Pruno 2012Pruno 2012

Pruno 2012

 

 

 TAGS:Hacienda López de Haro Crianza 2011Hacienda López de Haro Crianza 2011

Hacienda López de Haro Crianza 2011

Poached eggs with wine sauce

 TAGS:undefinedPoached eggs are an original Spanish recipe; they are an excellent choice in terms of starters to serve at any time of year to our guests at home.

The preparation of poached eggs is really simple, and with the wine sauce touch, their elegance increases to delight palates.

Ingredients:

  • Water
  • 3 shallots
  • 4 eggs
  • 1 tablespoon flour
  • 100 g margarine
  • 1 tablespoon lemon juice or vinegar
  • 3/4 l red wine
  • Thyme
  • Parsley
  • Bay leaf
  • 100 g Parmesan cheese
  • 1 slice of bread for each poached egg
  • Salt
  • Pepper

Preparation:

  1. Step 1: Take margarine out of the fridge in time for it to be soft.
  2. Step 2: Peel the shallots and chop each into small pieces and then place them in a pan with red wine, thyme, parsley and bay leaf.
  3. Step 3: Cook the shallots with wine, thyme, parsley and bay leaf and boil them until liquid is reduced by half.
  4. Step 4: Place 1 liter of water in a casserole with a tablespoon of lemon juice or vinegar and bring to a boil.
  5. Step 5: Break the eggs into a cup and when you see the water boiling, place the cup over water for the eggs to fall one by one in it.
  6. Step 6: Using a slotted spoon, bring the white of the egg close to the yolk, to wrap it delicately.
  7. Step 7: Let cook for 3 minutes and remove each egg from water using a slotted spoon.
  8. Step 8: Mix flour with a portion of margarine in a container, in order to obtain a dough ball
  9. Step 9: Take 3 tablespoons of wine and dissolve the created dough on it, place in a saucepan and bring to low heat until thickened with a little salt and pepper.
  10. Step 10: Remove the sauce from the heat, add small portions of the remaining margarine and mix gently.

To serve, cover the eggs with wine sauce, decorated with triangles of fried bread battered in Parmesan.

With this recipe, today we recommend:

 TAGS:Juan Gil 12 Meses 2012Juan Gil 12 Meses 2012

Juan Gil 12 Meses 2012

 

 

 TAGS:Simonsig Cabernet Sauvignon Shiraz 2012Simonsig Cabernet Sauvignon Shiraz 2012

Simonsig Cabernet Sauvignon Shiraz 2012

Radioactivity to determine the age of a vineyard

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Scientists at the University of California, Berkeley, among others, have begun to improve systems for determining the age of wine through radioactivity studies, highly important for our palates.

Peter Hosemann is a professor in the department of nuclear engineering at the University of California, Berkeley, and he explained that radioactive element cesium-137 is present at very low levels in the environment. This radioactivity research has started running in all wines from 1945 to the present, with regard to the year of first test of nuclear weapons and is very beneficial for our health.

About cesium-137, Hosemann said: ?It comes from nuclear tests and is on the floor, having the possibility to get into plants and fruits through the roots. In the case of wine, the small amount that gets into the grapes is trapped in the liquid during the bottling process?, so it is necessary to confirm or exclude the presence of the radioactive element before it hits shelves. Probably all bottled wine from 1945, either red or white wine, contains traces of isotopes.

Meanwhile, researchers at the Agricultural University of Athens are in agreement about the effectiveness of this technique used by Hosemann, after a document elaborated in 2012, on the determination of the geographical origins of food, by the analysis of rare elements on land, such as radioactive particles.

This type of chemical analysis has begun to be applied to products as varied as are tomatoes, dairy products and honey, among others, to help determine their geographical origin. Scientists think of these techniques as an effective means to combat food and drink fraud. ?The analysis of isotopes of main elements makes this method very robust, and a reliable counterfeiting test, since an artificial modification is very difficult?, according to a 2013 paper in the journal Food Chemistry.

So now we know that there is a way to determine the age, legitimacy and geographical origin of wine and other foods through radioactivity tests, ensuring a little more safety to consumers in what they purchase and take home, especially in higher-priced wines.

Today we recommend two great wines prior to 1945, to enjoy a radioactivity-free wine:

 TAGS:Château Mouton Rothschild 1944Château Mouton Rothschild 1944

Château Mouton Rothschild 1944

 

 

 TAGS:Château Lynch Bages 1943Château Lynch Bages 1943

Château Lynch Bages 1943