Tag: wine

8 Keys to understanding how Brexit might affect the wine industry from a Spanish perspective

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Almost a month since the ‘no’ came from the UK to Europe, the most immediate response in consequences on the economy was the low level of the pound.

The time passed since the referendum has inspired one to envision various possible economic scenarios, especially in the field of food and wine, in which the UK has a primary role as a buyer.

Consequences for the export of Spanish and European wine

Following the referendum, it has opened a horizon of difficult questions for the future. The question is how Brexit will affect the economy? The truth is that it is difficult and complicated to try to provide an answer, although we can highlight some keys to try approach the question.

1. Lowering of the purchase power of the British people. If there is a factor that may affect the current export of wine, we are at the lowest concerning consumption capacity of the English as a result from a weak pound. If this trend is maintained in the future, it could ultimately affect the export of wine to the UK.

2. More depreciation of the pound against the dollar than against the euro. According to information published by the Spanish Observatory Wine Market (OEMV), the pound has depreciated more against the dollar than against the euro, so in this sense, could affect the  Americans wine industry more than the European wine industry. And this, a priori, could be positive for the Spanish and European market.

3. Free trade Tradition and raw material shortages. It is unlikely that the United Kingdom decides to impose new tariffs on European products because of its need for raw materials and its pro-free trade political tradition. Thus, given the circumstances, these two factors could facilitate exchange agreements.

4. The time needed for negocación of new trade relations. As pointed out in the article Brexit for wine lovers, published on Jancisrobinson.com, renegotiating agreements with the United Kingdom as a third country could take up to a decade, considering that within two years it will be necessary to determine the legal precepts from the United Kingdom. Therefore, a span this long could ultimately affect exports.

5. A healthy economy in Spanish wine exports. Despite the uncertainty, the current situation regarding Spanish wine exports to the UK is good, especially in terms of value. Thus, while the future is unclear, the Spanish market is in a good position, which can help offset possible negative effects.

In this sense, according to figures OEMV 2015, Spain exported to the UK a total 159.3 million liters of wine worth 343 million euros, representing an increase of 0.1% in terms of volume and 0.5% in terms of value. In fact, over the past 20 years, the average annual growth was 3.3% in volume and 4.9% in value. We can say, therefore, that the UK is buying Spanish wine, and does so with a growing trend of wines with O.D.

6. Competitive advantage in the price of Spanish wine. Although France, Italy, and Portugal top the list of wine suppliers to the UK, the fact is that the prices of Spanish wines are more competitive than those of other countries, a factor that undoubtedly plays a role for them. By contrast, wine of Burgundy which has been more costly since 2012 and that due to the adverse conditions of the current crop, could do even more- it would be most affected by the loss of purchase power of the English population.

Consequences from the English point of view

The consequences of Brexit, however, may not only affect exports, but also domestic business and exports from the United Kingdom.

7. Boost for English wine. For example, according to the analysis of Brexit for Wine lovers, producers of English wine could benefit from a hypothetical increase in the price of European wine, as they could position itself as a cheaper alternative for British consumers. Due to the fact of having more attractive prices, English wines could also gain a better position in the international market.

8. Loss of advantageous agreements for other industries. Although we have spoken mainly of wine, we can not forget that there is another large industry that could be affected in the medium and long term: namely the whiskey industry.

According to the specialized portal The Drinks Business in late June, the Scotch Whisky Association, they conceive the single European market as “a key to the success of Scotch” and for giants like Diageo and Pernod Ricard which voted to stay, the industry has substantially benefited from free trade agreements with South Korea, Vietnam, and Colombia. It is unclear, therefore, what will be the situation of the industry following the departure from the EU.

A lot at stake, a lot to decide

To conclude, if anything is clear, is that with so much at stake, decisions that will be taken at a high level will not be easy. The coming months will be decisive for the future, but the view must be set already and change is coming. Future scenarios, although not catastrophic, still represent a challenge for the wine- and spirit sector.

How is the Brazilian cuisine?

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Brazil is a dynamic country. Its wealth of cultures is influenced by the proximity of other Latin American countries and European countries. Today, with less than a few hours to go before the Olympics 2016 start off in Rio de Janeiro, we want to share some of the keys to the cuisine of one of the fascinating countries in the world. Discover the flavors, and get inspired to prepare typical Brazilian food at home!

Acarajé

This delicacy is based on bread rolls made from white beans and onions fried in palm oil and are usually served with sauce. It is a dish of clear African influences, originating from indigenous communities in Africa who immigrated to Brazil. A dish that serves as an appetizer for various occasions.

Bode buchada

Like many other dishes, it is of Portuguese origin, a kitchen that mixes quality fish and meat. This is usually a filling dish, which usually include several ingredients, like kidneys, viscera … with cooked blood. A dish for winter time and it is more typical of the south and southeast part of the country.

Tacaca

Quite different is the tacaca, a soup with which herbs and spices, such as coriander, Jambu, plus prawns, tapioca, basil, etc. are used. It is served hot, so it is another dish for the colder months. In northern Brazil, it can be found in many places and is common on street stalls.

Tapioca

Very popular in other neighboring countries, it is crunchy bread made of cassava, which is used for various meals. Cassava is one of the basic ingredients of many countries in South America and is used to make bread, pancakes, main dishes and snacks.

Queijo Coalho

From European influences, the cheese is present in Brazilian cuisine, and cooked in different ways. This one in particular consists of strips of fried cheese based on pasteurized cheese, fermented cow’s milk. It is eaten as an aperitif and they are commonly sold on street stalls.

Churrasco and other meats

In many areas near Argentina, beef is highly popular. Roast beef of excellent quality accompany parties and other events. In Europe the churrasco is the best known and most frequently eaten meat from the region. In Brasil it is usually roasted or grilled, and accompanied by manioc flour and tomato sauce.

 

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Sambão Cachaça

 

 

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Cachaça Ypioca Ouro 1L

 

 

Sweden: taking advantage of climate change for wine production

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It is well known that human industrial activity, especially during the last decades, is characterized by intensive use of fossil fuels, is influencing gradually, but dramatically in the planet’s climate, causing global temperatures to grow gradually and generating some changes in the weather of certain parts of the world. Changes that, if we do not start to care for, will affect our lives as we know them today.

It is something we must begin to control before it is too late, but in certain places is enabling activities that, until today, were unthinkable. Just as in the production of English wine, production in Sweden has been benefited from the general rise in temperatures, making their warm seasons a little longer than before, therefore, it facilitates the task of winegrowers and its improving product quality. This can be much appreciated inside and outside its borders.

In the region of Malmö, one of the largest cities in Sweden, we can find vineyards that now enjoy summers longer, up to a month, than half a century ago, as well as Hällåkra, where more than 20,000 vines are grown on an area of approximately 6 hectares of ground. The fact is that in these latitudes the temperature changes have been greater than the global average, and Nordic viticulture is becoming a serious commercial alternative when it was considered, until recently, little more than a hobby for retirees.

Although the Swedish wine is still unknown for the general public, the initiative of small producers is beginning to attract the interest of local gourmet restaurants. They have begun to include them in their wine lists, with special attention to white and sparkling, much more adaptable to, despite everything, special climatic conditions of the area, unsuitable for growing red grapes.

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Vinzel Chasselas 1990

 

 

Kosher food: how is it?

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The kashrut is a series of laws regulating the Jewish religion preparation and consumption of food. The term kosher or casher thus defines the set of safe food, which exclude animals considered “impure” such as pork and shellfish, most of the insects, including some lobsters, mixtures of meat and milk…

Accepted animals must also be killed following a few defined guidelines, and agricultural products should also comply with particular precepts. The reasons for this can be sought both in Jewish philosophy, which according to some theologians gives kosher animals representing virtues, while non-kosher symbolize vices, such as health and health reasons, although this is quite debatable.

Mammals that can be consumed, in general, have two fundamental characteristics: they must have a cloven hoof and be ruminants, while birds have traditionally been kosher, and fish must have fins and scales. All invertebrates are prohibited, excepting certain types of grasshoppers, as already mentioned, as well as reptiles and amphibians.

In addition, among other foods, also the meat of an animal that is considered kosher is prohibited if it has not been slaughtered according to the laws of shechinah; for example animals showing lesions or significant defects; their blood; certain parts of the abdominal fat of cattle; or fruit produced by a tree in the first three years after planting, which also affects the grapes and the wine that they produce at later stage.

Certain mixtures such as meat and milk are not permitted, plants that have grown together, such as any grain or vegetable planting are also prohibited with a vineyard, milk that has been mixed with non-kosher animals and their derivatives.

As for the wine, it must be produced exclusively by Jews and grapes can not be stepped on, because the feet are considered impure. Thus, all wines, to be considered kosher, require special certification by a rabbi, something that producers in many parts of the world are increasingly aware of.

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Nexus Kosher 2013

 

 

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Domaine de la Commanderie (Kosher) 2014

 

 

What was it like to drink back in Shakespeare time?

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Four hundred years after Shakespeare wrote his last work, we will review the drinks mentioned in his plays, the same ones he and his associates probably used to toast after his success.

Each of the works of Shakespeare has at least 38 mentions of alcoholic beverages. The choice of drink for a character was an indicator of social status or character, and the fashions and practices of the age.

Tea and coffee were still to arrive in Britain, and water was a health risk back then, so alcoholic drinks were the most common choice. In Shakespeare’s time, drinking water was hardly an option, especially in towns and cities. Thus, the most common drinks were the following:

Ale and beer

The ale was a traditional soft drink among all, including children, who were drunk from breakfast until bedtime. It also represented a source of vitamin B. This drink crossed the barriers of social status, as it was consumed by the rich and poor.

The beer was then a novelty in Holland, where hops were added. The aromatic addition was initially seen as an adulteration but gradually took over England. In Shakespeare’s time, beer was relatively sweet and fruity.

Aqua vitae

Aqua vitae covers most forms of alcohol, so at that time this could include beverages like brandy and whisky. It’s mentioned 6 times by Shakespeare, where he referred it as a restorative or therapeutic drink, unlike wine or beer.

In fact, the nurse in Romeo and Juliet asks for it twice: the first time when she explains Tybalt’s death and the banishment of Romeo, and the second time when he discovers that Juliet is dead (apparently) in her bed.

Claret

Claret, at that time, was a lot lighter than you would expect to drink and it was closer to a pink than a red of Bordeaux. There is a very important symbolic meaning of Claret in Shakespeare’s work. In the twelfth century, Bordeaux and Gascony area became English territory due to the marriage of Henry Plantagenet and Eleanor of Aquitaine, and Bordeaux wines were sent in large quantities to England.

But by the end of the Hundred Years’ War, Henry VI had lost Gascony, recovered by the French, and the availability of Claret decreased. The loss was still being felt in the times of Shakespeare.

It is worth to mention that the wine was a luxury in Shakespeare’s England, and was not accessible to everyone. As it was an imported product, with a value 12 times higher than beer or soda, it was a drink only available to kings and courtiers.

Sherry sack

The Sherry sack it’s now what we know as fortified wine. It became a well-accepted term for a variety of wines like sherry, some of them fortified and some sweets, but the Sherry sack was the best known. There are many references to this drink associated with Falstaff character, where he enjoyed Sherry sack and was always eager to ask for more. In Twelfth Night, Don Tobias and Sir Andrew Aguecheek express their fondness for the sack (Come, I will burn some sack. It’s too late to go to bed”.) In The Tempest, Stephano uses a cylinder head from a sack as a float to swim away from the wreck.

Metheglin

The metheglin it’s a fermented alcoholic beverage made out of honey and it comes from Welsh. It was a spiced mead. It was fermented with honey and was used as a tonic. It was a drink that only the richest of society could afford and was mentioned twice by Shakespeare, once in Love’s Labour’s Lost, and another in The Merry Wives of Windsor.

Although today is not produced for commercial distribution, there has been some interest in returning to this drink.

Muscatel

Rich and sweet and made from Muscat grapes, is the drink of Petruchio in Taming of the Shrew. At the time, the term was generally used for Muscat wines of Greece, mostly from Crete and Zante.

Posset

Currently the Posset is a dessert of thick cream, often flavored with lemon, but in Elizabethan times it was a drink of hot milk curdled with ale or wine, usually flavored with spices and probably with sugar. It is with a poisoned Posset how Lady Macbeth sleeps the servants who guard King Duncan:

“The doors are open, and the servants have sated their thirst and their snores are heard: I drugged her Possets” says Lady Macbeth, urging her husband to take the opportunity to kill the king.

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Alvear PX 1927

 

 

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Néctar Pedro Ximénez

Lose weight eating your favorite food: wine and chocolate!

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It is not the first time we publish information on the benefits of wine and how it can help to lose weight if it’s included on the diet. We are all crazy about our diet and our weight in general, and it is a large amount of people that worries about it, but, should all of us give up on certain food and beverages?

Apparently we should not. According to Professor Tim Spector, from King College in London, there is a system based on two foods that could be considered contrary to the diet regime: wine and chocolate. According to Spector, there’s no need to eliminate these foods from our diets because they help in the process of weight loss and, especially, in keeping our ideal weight in the medium and long term.

According to him, among the foods that help to activate bowel movement and promote replication of healthy intestinal bacteria are cheese, wine and chocolate.

The professor states that the secret of a good diet is not counting calories, but in bacteria we have in our gut. And wine, for example, helps cultivate healthy bacteria that allow us to be thin. A rich and varied diet is the foundation to be well internally and in shape. And Professor preaches this example by saying that “the more variety of foods we take the more variety of bacteria we will have in our body which makes us healthier”

Tim Spector explains that nowadays most people consume less than 20 separate types of food and many, if not most, are artificially refined. All this led him to investigate that consumption of these products may be responsible for many people that can’t lose weight. His son offered himself to research and spent 10 days eating only food from McDonalds. As a main conclusion, besides the things explained above, it showed that in these ten days, his son had lost 40% of its bacterial flora.

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Borsao Selección 2014

 

 

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La Planta 2014

 

 

7 Gluten-Free Cocktails

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Nothing better than enjoying a delicious cocktail to relax and let your worries aside for a moment, and if you are celiac, worry not, with these recipes you won’t have to deprive yourself of this pleasure. Enjoy these gluten-free cocktails to make at home.

1. Canaletto Cup

Ingredients:

  • Cava or champagne
  • 100 grams of raspberries
  • 2 tablespoons of sugar
  • Juice of 1 lemon

Preparation:

  1. Macerate the raspberries in sugar and lemon juice.
  2. Pour all ingredients in a bottle and mix with cold cava.
  3. Serve in chilled glasses and enjoy.

2. Sangria

Ingredients:

  • 2 apples
  • 1 peach
  • 1 Orange
  • 100 milliliters of cognac
  • 100 milliliters of Cointreau
  • 4 tablespoons sugar
  • 500 milliliters of red wine

Preparation:

  1. Cut diced the apples, peach and orange.
  2. Macerate all in a mixture of brandy, Cointreau and sugar for 3 hours.
  3. Pour into a large bowl with red wine and mix before serving.

3. Wine Cocktail

Ingredients:

  • 60 milliliters of wine
  • 30 milliliters of St. Germain’s elderflower liqueur
  • 1 dash of bitter
  • Sparkling water
  • Ice

Preparation:

  1. Pour the wine, liquor and bitter in a glass with ice.
  2. Complete with the sparkling water and mix before serving.

4. Champagne Cocktail

Ingredients:

Preparation:

  1. Pour the Creme de cassis in a glass and complete with champagne.

5. Beer Cocktail

Ingredients:

  • 250 milliliters of gluten-free beer
  • 250 milliliters of lemonade

Preparation:

  1. Pour the beer into a glass.
  2. Fill with lemonade and serve.

6. Vodka Cocktail

Ingredients:

  • 60 milliliters of vodka
  • The juice of 1 lemon
  • 1 teaspoon of sugar

Preparation:

  1. Mix the vodka with lemon juice and sugar.
  2. Pour into a glass with ice and decorate with a slice of lemon.

7. Rum Cocktail

Ingredients:

  • 60 milliliters of dark rum
  • 180 milliliters of ginger ale
  • A half lemon
  • Ice

Preparation:

  1. Pour the ginger ale in a glass with ice
  2. Complete with rum. Squeeze the juice of the lemon and serve.

 

German Wine Regions (3/3)

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Germany and its wines occupy various zones and areas of great beauty in the country. It deserves to know about its wine regions and learn about the different wines. We’ll stop at other areas to find these varieties, grapes, wines and extension.

Mittelrhein

Although it’s small in size, it offers diverse and important wines, such as Riesling, Müller-Thurgau and Kerner, the first being the most prominent of them with a 70% of all varieties. These varieties are available in areas of the city of Bacharach and surroundings. We also found the Weissburgunder (Pinot Blanc) and Grauburgunder (Pinot Gris) grapes.

Saale-Unstrut region

It is perhaps one of the most beautiful areas in which we can explore landscapes full of vineyards. It includes more than 30 varieties of grapes, from which we see the variety of Müller-Thurgau, Weissburgunder and Silvaner. There are also Riesling and Gutedel white wines. While among the red Portugieser, Blauer Zweigelt or Spätburgunder are the highlights. Approximately 500 producers are dedicated to produce in here, making high quality wines.

Platz or Palatinate region

A large part of the vineyards are located in the region of Mittelhaardt. The area brings together more than 5,000 hectares area and highlights the Riesling above any other variety. It is not surprising, therefore, that is one of the most exported German wines. We can also find white wine varieties such as Gewürztraminer and Scheurebe, and red varieties are Dornfelder, Portugieser, Spätburgunder and Regent. About 3,000 families are involved in wine production in this area, many of which sell in their own warehouses.

A long tradition in Rheingau

It is extended for over 3,000 hectares of vineyard area were the Riesling it’s farmed mostly. Other varieties that can be found are Spätburgunder, Müller-Thurgau, Ehrenfelser, Weissburgunder, although, international varieties like Chardonnay and Sauvignon blanc are the order of the day.

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Pawis Freyburg Edelacker Weißer Burgunder Trocken 2014:  a red wine with Saale-Unstrut DO made with 2011 grapes and 14º of alcohol.

 

 

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Hey Naumburger Blauer Zweigelt Trocken 2011:  a red wine with Saale-Unstrut DO made with 2011 grapes and 14º of alcohol.

 

 

Wine and Salad: The healthy couple!

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On hot days, the best choice for your meals is a salad, and there’s a thousand ways to prepare them. Also, if you pair it with a good wine, the moment will become delightful and sophisticated. So today we will show you some salads and some of the wines that would go well to accompany them. Appetizing, right?

1. Summer rice salad

Ingredients:

  • 200 grams of basmati rice
  • 6 black olives
  • 12 capers
  • 2 boiled eggs
  • 1 can of tuna
  • 2 slices of canned pineapple
  • 4 cherry tomatoes
  • 16 raisins
  • 6 prawns
  • Salt

For the dressing:

  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of mustard
  • 1 tablespoon of cream

Preparation:

  1. Cook the rice. Cool it under running water and drain.
  2. Cook the eggs. Leave to soak the raisins to rehydrate.
  3. Cut the remaining ingredients into small pieces. Mix all ingredients in the bowl and finish assembling the salad with tuna chunks spread over the surface.

For this recipe, we recommend a young and slightly needle point red wine, like the Baigorri, a wine ideal to drink along with a complex salad like this.

2. Beans salad with french fries

Ingredients:

For the vinaigrette:

  • 20 milliliters of apple cider vinegar
  • 60 milliliters of extra virgin olive oil
  • 1 teaspoon of Dijon mustard
  • 1 garlic clove
  • Black pepper
  • Salt

For the salad:

  • 100 grams of French green beans
  • 1/2 teaspoon baking soda
  • 50 grams of tuna in olive oil
  • 100g of potatoes (boiled)
  • 50 grams of cherry tomatoes
  • 30 grams of pitted black olives
  • 4 or 5 anchovies
  • 1 egg

Preparation:

  1. We put all vinaigrette ingredients in a bowl. Whisk to emulsify with a pair of metal rods.
  2. Wash the green beans and remove the ends. Boil water in a pan and add the baking soda.  Leave the green beans in the boiled water for 5 minutes.
  3. Remove the beans from water and place them in a bowl with ice water. Let it cool, drain and dry.
  4. Drain and chop the tuna with your hands. Cut the potatoes into small pieces, cut the cherry tomatoes and olives in half and cut the anchovies into small pieces. Mix all ingredients.
  5. Peel the boiled egg, cut into quarters and set aside. Spread the salad with the vinaigrette and garnish with the egg.

How about a French rose wine for a French themed salad? Now is the best time to enjoy a good pink wine like the Miraval Rosé.

3. Zucchini noodle salad

Ingredients:

  • 4 zucchinis
  • 8 cherry tomatoes
  • 2 slices of ham
  • 80 grams of Parmesan cheese
  • 40 grams of pinions
  • 1 garlic clove
  • 5 tablespoons of olive oil
  • 1 bunch of basil
  • Salt and pepper

Preparation:

  1. Cut the ham into thin strips. Fry the pine nuts in a skillet.
  2. Wash the tomatoes, dry them and cut them into quarters. Wash the basil and dry it well. Reserve a few sprigs for garnish at the end and chop the rest.
  3. Cut the parmesan cheese into thin slabs. Peel the garlic clove and mince it.
  4. Wash the zucchini and cut into thin strips using a peeler, discarding the central part with the seeds.
  5. Heat 3 tablespoons of oil in a large skillet. Add the zucchini and fry it over high heat for 2 minutes. Stir continuously with a wooden spoon.
  6. Stir in garlic and tomatoes, season all with salt and freshly ground pepper. Cook for another minute.
  7. Turn off the heat, sprinkle some chopped basil then add the pine nuts and strips of ham and mix.
  8. Serve the zucchini noodles with tomatoes, the pine nuts and ham. Add parmesan cheese and sprinkle the remaining oil. Garnish with basil and serve.

You will like to pair this delicious salad with white wine. The delicate body of the Enate Chardonnay 234 2015 will work very well for this soft and tasty salad. Enjoy yourself!

German Wine Regions (2/3)

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Thanks to its many contrasts of temperatures, Germany has several wine regions that produce red and white wines. After seeing some of these areas in the first article, in this second we will reveal other areas where good wine is made.

Franken or Franconia area

This huge place it’s just next to Main River. A large part of the vineyards are in the city of Wurzburg and its surroundings, and the wines produced are diverse, highlighting the Steinwein, Silvaner and Müller-Thurgau. If we talk about red wine we have the Domina and Spätburgunder. The zone groups together more than 5,400 wine companies, with renowned vineyards of history, such as Kallmuth Homburger, Rödelseer Küchenmeister, Randersackerer Pfülben and Escherndorfer Lump.

Mosel-Saar-Ruwer Area

This is the oldest region dedicated to wine production in Germany. It occupies 10,400 hectares and consists of a varied microclimate that makes it develop one of the most famous wines in the country, the famous Riesling, an elegant acid wine and considered one of the best white wines in the world. And the specialty is ancient grape variety Elbling, in addition to the Muller-Thurgau, the Burgunder and Grau Weiß. There are a total of 2,000 farms committed in their own wines and taste them all it’s a wide spread activity.

Hessische Bergstraße wine region

Although it is the smallest in the country, it has a lot of history and background, therefore encompasses 440 hectares of vineyard area, where, as in other regions, white wines are preferred. In this case, Riesling, Grauburgunder, Weissburgunder, Müller-Thurgau and Silvaner. Other red varieties are Blauer Spätburgunder, Dornfelder and Gewürztraminer.

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Josef Rosch Riesling Spätlese Trittenheimer Apotheke 2013:  a white wine with Mosel DO from Josef Rosch cellar with a blend based on riesling of 2013 and 8º of alcohol strength. 

 

 

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Ruppertsberger Classic Rivaner 2013: a white wine from the Pfalz DO based on the best of rivaner from 2013.