Bodegas Mauro, wines from the land with their own identity

Bodegas Mauro, wines from the land with their own identity. Since 1978, Bodegas Mauro has been characterized for producing quality red wines with a vocation for aging and limited production.

Bodegas Mauro, wines from the land with their own identity

Balanced wines, opulent and sensual, that vindicate the identity of the terroir, the characteristics of the varieties and personality of the producer.
Within the Spanish wine scene, this winery produces modern wines, but with roots. Attached to tradition and with signs of their own identity that make them recognizable.

A restored 17th century mansion, a great example of popular architecture. With an underground cellar, it houses the aging and bottling ships of this winery since 1980.

As a counterpoint, since 2004 the elaboration takes place in a modern and functional building in Tudela de Duero. Continue reading Bodegas Mauro, wines from the land with their own identity

The wine of Ximénez Spínola of Pedro Ximénez grape

The wine of Ximénez Spínola of Pedro Ximénez grape. Is a wine whose origin is situated in Jerez (south of Spain) one of the most important regions of the world in wine production.

The area has a very warm climate, unique in Europe, and ideal for producing the grape Pedro Ximénez .

This grape (Pedro Ximenez), brought in the time of the Emperor Charles I of the Rhine on the Rhine in 1519, settled in Jerez where it has become a world reference, and whose characteristics far from the primitive grapes “Riesling”, ” Weissable “and” Elbling “that gave rise to this grape.

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What is a horizontal tasting and a vertical tasting. Procedure and differences.

What is a horizontal tasting and a vertical tasting. Procedure and differences. Many times we hear about a vertical tasting, but we really know what it is about.
The tastings bring us many things besides the characteristics of a wine and its origins.
Also give us characteristics of the soil where they were made, or the effects of the climate where they have been grown.
The most common tastings are vertical and horizontal. Let’s see what it is and what differences exist between a vertical tasting and a horizontal tasting

 

 

 

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The Malbec grape history and characteristics

The Malbec grape history and characteristics. It has its history and its origin in Bordeaux, although today speak of Malbec is to talk about Argentina. It is also known as Malbec, Côt or Axerrois.

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Wine and the relationship with celiac

Wine and the relationship with celiac . What a relationship wine and celiac have. Fortunately none.

It must be said that the celiac disease, which is so widespread today, has always existed, what happened was that it was not known, and its effects were imputed to a multitude of things.

Celiacs are people who do not tolerate gluten from food, and therefore should exercise extreme care in the food they take.

Gluten is mainly in wheat seeds, so everything that is made with wheat flour is prohibited for these people.

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Technology 4.0 in the vineyard

Technology 4.0 in the vineyard. The ‘4.0’ world, in which everything that surrounds us is increasingly connected, is advancing decisively in many areas. It is an already consolidated reality in the wine industry, which is taking its steps through what is known as ‘Industry 4.0’.
Within this trend towards digitization and connectivity of the physical world, technology can also help the world of wine.
In this sense, DO Rueda has launched an app. It allows to know the status of each vineyard with a single click among its vine growers and winemakers.

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Teeling Whiskey Distillery a current tradition

Teeling Whiskey Distillery a current tradition. Talking about this distillery in the heart of Dublin is talking about sensations, smells, whiskey lovers, and much more.
A few kilometers from Dublin airport and almost in the center of the same city, this complex welcomes in its facilities, a variety of activities such as leisure facilities, business center services, as well as visits to the distillery’s own facilities.
It is par excellence, a must in Dublin for whiskey lovers.

 

 

 

 

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ANAYÓN CHARDONNAY, Best Crianza White in Spain

ANAYÓN CHARDONNAY, Best Crianza White in Spain. The 36 Gourmet Wine Guide Awards have just been published in the category “Best White Aged” ANAYÓN CHARDONNAY has been awarded.
They are the users of the Gourmets Wine Guide, one of the most recognized and prestigious of the Spanish Guides with international repercussion. And one of the best and most complete manuals on the wines of Spain who have chosen, for yet another year, the most prominent representatives of the national wine sector, among which this white wine from Grandes Vinos stands out.

Anayon Chardonnay
Anayon Chardonnay

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Artisan cheeses coming of age. Part 1

Artisan cheeses coming of age. Spain has always been a land of cattle farmers, and where there have been goats, cheese has been worked as a way to take advantage of sheep’s milk.

From the Middle Ages to the present day it has been preserved as a traditional element that appears in numerous fiction books as part of the meals of its protagonists, as well as in kitchen manuals.

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Jam made with love

Jam made with love. The history of this family business MONTSERRAT RULL, begins in the nineties of the last century in Alforja, a picturesque town in Baix Camp, Tarragona province.
Although the hazelnut had been in crisis for several years in the main crop – almost the only one in the municipality – the prospects for the future were very bad and Joel Salvat, and his family, thought that alternatives had to be found.
And that’s when the light bulb went on that the quince crop could be expanded. It was a tree that in a very small scale was present in all the games of the term, and that it resisted very well any excess of the climatology: cold, heat, drought or other environmental factors. In addition, the fruit, the quince, was very easy to make – all the grandmothers made quince meat in their houses in the area.

 

 

 

 

 

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Exclusive Green Olive Oils.

Exclusive Green Olive Oils. Green oil, also known as early harvest or first harvest olive oil. It is the juice extracted from the youngest olives, normally green or in veraison, during the months of October and November depending on the area.
We know that food enters through the eyes and this greatly conditions us when judging and evaluating its flavor.
The same occurs with olive oil. Especially when we see it through a transparent container or when serving it on the plate. Its color and texture make it more or less attractive to our eyes. These attributes transmit the first sensations before tasting it.

Green color

This is the case, for example, of unfiltered olive oil, olive juice packaged “on branch” with a cloudy green color that gives it a more authentic and natural appearance.
The last name “green” has to do with its fruity and more intense, aromatic, bitter and spicy flavor. Once the juice is filtered, its moisture remains are removed and it usually presents a more intense and brighter green color.
It is quite an experience of flavor to awaken our senses with this early oil easy to identify due to its bright green color.

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“City of Sansueña” A Solemn Cheese. Part II

“City of Sansueña” A Solemn Cheese. Part II. Juan Uña (founder) tells us that something to highlight is that “we have achieved homogeneity in the product throughout the year, using artisanal manufacturing, but very controlled.”

And something that makes our cheeses have that characteristic DNA resides in the making of our cheese, he explains, all manufacturing practices are aimed at preventing whey from leaving the curd.

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“City of Sansueña” A Solemn Cheese. Part I.

“City of Sansueña” A Solemn Cheese. Part I. It is among the most accredited in Spain and they are the “flagship” of most of the food pantries of restaurants, gourmet shops and specialized in cheeses, as well as private homes. The LÁCTEAS ZAMORO cheeses are protected by the Zamorano Cheese Designation of Origin.
Having very recognizable elements. The main raw material is 100% milk from sheep of the Churra and Castilian breeds raised in the province of Zamora, where 20% of all Spanish production of sheep milk comes from.
It is a matured, fatty cheese with a buttery texture on the palate, persistent aromas and some not very spicy notes. Its flavor is a balanced mix between sweet and acid nuances.

 

 

 

 

 

 

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An ANTIGA Valencian craft beer

An ANTIGA Valencian craft beer. The Valencian Community has since 2008 a beer reference worthy of the best in Spain and Europe, Cervezas Antiga, has its headquarters in the Catarroja area.
12 years ago, three co-workers agreed on the same hobby, home brewing, initiating us into the world of craft beer, Inmaculada Vela, current director of the Commercial Department, tells us about the beginnings of this adventure that has led them to achieve important goals.
From the beginning, Antonio Burguet, current Beer Director began to stand out for his great curiosity, his hours of dedication and meticulous work.
After several years and different recognitions within the Association of Home Brewers, Inma Vela tells us, we made the great decision that would change our lives “dedicate ourselves body and soul to what we were really passionate about and discover the world, everything that can be found outside of conventional beers ”.

 

 

 

 

 

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Anchovies from Santoña with their own name

Anchovies from Santoña with their own name. Anchovies in butter, that is the novelty that ANCHOAS REVILLA has put on the market, it is about recovering a tradition of yesteryear.
The Miguel Ángel Revilla cannery, originally from Santoña, is the one that has decided to rescue this way of preparing anchovies.
But to know better where it comes from, it is necessary to go back to 1883, when a Sicilian cannery stepped on Santoña for the first time in search of anchovies, which in Italy were consumed almost massively.
While, in Spain, this fish used to be used as bait for fish that had a higher value in the market, such as the case of sea bream.

 

 

 

 

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Cheeses Ruperto a cheese tradition

Cheeses Ruperto a cheese tradition. This Murcia Cheese Factory whose head Lorena Madrid is in charge of production, with which we dialogue while visiting its facilities, tells us that his family has been dedicating himself to cattle for over 100 years.
His grandfather Ruperto dedicated his whole life to the care and breeding of cattle. Your experience and wisdom is our best heritage.
Three generations dedicated to sheep, learning and improving the techniques of different fields (breeding, feeding, milking, etc.), we decided to change the cattle from Lacaunne for milk cattle. Today we have the latest news and the most innovative facilities for process optimization.
And getting into the matter about the role of the current woman in Spanish business life about whether she is discriminated against or not, she is a farmer and, above all, a cheese lover, who in addition to her vocation has become her profession, responds.

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