Entaste Blog

El Cork Tester de Bodega Patritti

Lili Kocsis — Sat, 19 May 2012 11:00:14 +0000

Bodega Patritti recientemente desarrolló un nuevo sistema de control de vinos que se llama “Cork Tester”. Esta innovación consiste en una banda autoadhesiva que se ubica debajo de la cápsula, alrededor del cuello de la botella. La banda permite a uno observar la evolución del corcho de vinos en sus cavas a través del tiempo sin sacar la cápsula ni cortarla.

Nicolás Navio, enólogo de Bodega Patritti dice: Se implementó porque primero pensábamos usar una cápsula corta ya que decidimos que sería muy útil alguna forma de poder ver el tapón para su añejamiento, pero daba la sensación de que la cápsula estaba cortada y la “abrazamos” con una cinta. Así nació nuestro cork tester… algo único y que sólo utiliza Patritti. [Source]

Vean nuestro video de Sommelier Matías Prezioso hablando sobre este invento simple pero fantástico.

Entaste Wine-Pairs Top 10 Buenos Aires Delivery Orders

Lili Kocsis — Fri, 18 May 2012 11:00:39 +0000

(Para leer este artículo en castellano, miralo en el blog de BA Delivery.)

It’s dinner time and you’ve already ordered your favorite dish over Buenos Aires Delivery. You’ve received the email; you know your estimated delivery time. You have only a few minutes to make that mad dash to the nearest almacén, supermercado, chino or vinoteca before it closes for the night. But you’re somewhat of an amateur wino who has no idea how to pair a dish with a decent bottle of wine. Which one will you choose to match your order?

Team Entaste to the rescue! Our job is to help wine lovers make smart wine choices wherever they go, whatever they choose to eat, by merging data from a variety of sources and often relying on recommendations from top sommeliers and wine connoisseurs to do so.

Mostly recently, our dedicated and knowledgeable team of sommeliers has taken on the task of matching some of your favorite delivery items to some of their favorite wines! Check out our pairing suggestions for BA Delivery’s Top 10 Most Popular Dishes Ever and round out your next meal with the perfect glass of wine!

1) Sole Ceviche from Nazca:
Matías Chiesa: Ceviche is an originally Peruvian dish that refers to pieces of raw fish cut into cubes. The Sole simply coagulates its proteins through the action of the citric acid that the lemons gives. Ceviche has as many recipes as Peru has inhabitants, but it usually also involves small cubes of red onion, multicolored peppers, and yellow corn. For this dish I chose a wine that was fresh and citrusy. It’s necessary to balance the high acidity of the ceviche with a wine that has similar characteristics but is also strong enough to stand up to the expressivity of the peruvian ceviche. The one I chose is Quinto Sauvignon Blanc de Bodega Riglos, a wine bearing the prestigious Michelini signature. The wine’s citric and herbaceous notes demonstrate typical characteristics of this varietal and original, on top of a refreshing acidity and an explosive bouquet in the mouth that makes this an ideal accompaniment.

2) Chicken Tikka Masala (Tandoor’s classic dish with a sauce made from tomato, onion and spices) from Tandoor – Cocina de la India:
María Victoria Massaro: Chicken Tikka Masala is a dish of Indian origin and very popular in Great Britain. Though there are many variations. it consists of chicken marinated in spices and yogurt, baked in a typical tandoor oven, and served with masala sauce (a combination of spices). In this case I chose the Rutini Gewürztraminer 2009 de Bodega La Rural for its floral and spicy aroma and its presence in the mouth, which manages to harmonize the texture of the dish with the fresh acidity of the wine while maintaining the intensity of flavors in the chicken tikka masala with diverse aromatics and an agreeable finish.

3) Aji de gallina from Peru Deli Comida Peruana y Fusion Tailandesa
Matias Prezioso: Though it’s not the most famous dish, Ají de Gallina is one of Peru’s most delicious and delicate specialties. This dish combines the mild flavors of the chicken, cream, potato, and parmesan cheese with the presence of yellow pepper (ají). The ideal combination would be a syrupy white with some acidity to accompany the ají de gallina. The Felino Chardonnay 2010 de Bodega Viña Cobos (Mendoza) is an expressive wine, typical of this varietal — ripe peaches, buttery touches, and even some citrusy notes — and passes through the mouth with volume and freshness at the same time.

4) 5 pieces of sushi – 5 rolls (New York, New York with philadelphia), 5 makis (Salmón and philadelphia), 4 niguiris, 1 geisha from Sushimoto
Andrea Zavslavsky: Much has been written about the marriage of sushi and wine, and the reality is that raw fish, rice, seaweed, and vegetables, on top of the nasal contrast of wasabi or the taste of soy sauce, renders it a little complicated to choose a wine. I’d propose a white wine with some exotic touches. A Serbal Viognier 2011 de Bodega Atamisque, with notes of pitted-fruits, good body, and good acidity. To give it another option I’d propose a rosé from Bodega Diamandes L’ Argentin De Malartic 2009, a wine with Malbec and Cabernet Sauvignon, with a fresh acidity that highlights the taste of red berries.

5) Hummus from Garbis Comida Armenia-Arabe
Juliana Herrera: Hummus is the classic dish of Arab cuisine, made with garbanzo beans and tahini (a sesame paste) that give it a very particular flavor. Generally in the moment of eating, you add olive oil and paprika on top. The Torrontés is an aromatic varietal that goes well with spicy dishes, such as those in Arab or Thai cuisine, because it increases the power of those flavors. José Luis Mounier Torrontés 2011 de Finca Las Nubes (Cafayate-Salta) is an aromatic, fresh wine that reminds of the torrentes grape from which it originates, citrusy and fruity. It’s fresh and balanced, with good acidity, and helps clean the palate.

6) Grilled chicken (Filet smothered in BBQ sauce with lettuce, tomato, fresh cheese, and bacon) from El Peruanito Ray Sandwichería
Leonardo Dal Maso: The great thing about cooking chicken in BBQ sauce on the grill is that not only do we get tasty caramelized flavors on a wonderfully lean meat, but also the effect of the sauce on the meat, the violent heat of the sauce creating a juicier meat. A Sauvignon Blanc that has been fermented and aged in oak like Las Perdices Sauvignon Fumé 2010 will highlight the sauce’s special notes, and will contrast with the caramelization of the chicken and bacon without clashing with the cheese, even if it’s greasy or intense, like a cheddar or blue cheese. For lovers of red wine, the 25/5 Corte Caldén 2006 from Bodega del Desierto (44% Merlot y Cab. Franc and 12% Cab. Sau; 6 months in the barrels) is slightly exotic for the Argentine taste (typical of Saint Emilion) where balance is key. The acidity and light green character go well with the spices of the BBQ.

7) Golden chicken with sweet and sour sauce from El Gourment de Shanghai
Andrea Nuñez: The golden chicken with sweet and sour sauce is a dish at the top of the list of typical foods from oriental cuisine. It’s a simple idea, but at the same time extremely tasty and tempting! Chicken, cornstarch, soy sauce, ginger, and sweet and sour sauce are used in this dish. I would accompany it with a relatively young red, in which the fruity notes come out. This is the case of Zorzal Pinot Noir 2009 de la Bodega Zorzal. Coming from vineyards in Tupungato, Mendoza, this wine is 100 percent pinot noir, highlighting the typical characteristics of the varietal, and spotlighting the spicy and sweet notes that welcome the flavors of oriental chicken.

8 ) Bacon wrap (chicken and bacon, avocado, cabbage, tomato, onion, honey dijon) de Marfa
Nicolás Reines: A checkered tablecloth, wicker basket, park, spring, fresh water…need a great accompaniment. So, from the basket we take out a bacon wrap, two cups, and a wine. A chicken sandwich with sweet mustard, avocado, and crunchy bacon; creamy, with the golden chicken, to go with a white wine that’s creamy and has a good body. Maybe a Luigi Bosca Gala III 2009, Blend of Chardonnay, Viognier and Riesling, which will help us spend a wonderful afternoon with its floral aroma, good acidity, and syrupy texture. This wine from Lujan de Cuyo, Mendoza, always surprises because of its complexity and aromatics, balance and body. Ideal to accompany the toasted notes of the bacona and the chicken, the texture of the avocado and the sweet and spiciness of the mustard.

9) Empanadas from Pizzería Tomasso
Victoria Beleniski: Empanadas are a dish that proposes diverse flavors and agreements. They seem simple at first, but they vary greatly depending on who prepares them, where. They’re not all made of meat, and don’t all have the same structure. However I’d like to recommend a versatile companion, José L Mounier Torrontés from Finca Las Nubes in Alto Valle de Cafayate, Salta. This wine will manage to highlight the sweet flavor of the onion and help to relieve the heat in the mouth, if that’s the case. If we want to opt for a red friend, my choice is the Alfredo Roca Merlot from San Rafael, Mendoza. The sweet, velvety tannins of this wine will help out when it’s time to clean the palate.

10) Grilled chicken (Filet smothered in BBQ sauce with lettuce, tomato, fresh cheese, and bacon) from El Peruanito Ray Sandwichería
Martin Pardo: What wine to choose to go with this typical peruvian sandwich? Without a doubt there are many options, owing to the the sandwich’s ingredients. Today we’ve got to match one of the specialties of El Peruanito Ray, their grilled chicken. Because in this case the wine should accompany the food, we’ll look for a young red: Lassia Cabernet – Malbec 2010. The blend, made in San Patricio del Chañar by Bodegas Patritti, gives us typical Patagonian characteristics in the nose; fresh red fruits, cherries, plums, and spicy notes of black pepper. In the mouth it’s a frank wine, easy to drink, with soft tannins that help us enjoy the food more. Because one plus one can be more than two!

Entaste welcomes Casa Rolandi to the Team!

Lili Kocsis — Thu, 17 May 2012 17:00:29 +0000

English

Casa Rolandi Restaurant, located on the magnificent waterfront of Cancun, Mexico, is truly a gathering place for gourmands and wine lovers, a family-owned restaurant boasting a beautiful 2-story design with a magnificent main salon, an al fresco dining terrace with a panoramic view of the sea, a bar, a wine cellar, a raw bar and even a live-lobster tank!

The menu, designed by award-wining Head Chef Daniele Müller, a rising star in the world of food and wine, trained at the Institut Paul Bocusse in Lyon, France and with work-experience in several Michelin-Star Restaurants in Lyon and Paris, features international cuisine with a heavy North-Italian and Swiss influence and touched by a subtle Mexican flair with French Cuisine preparation.

Since 1992 Casa Rolandi has been an active member of the Chaîne des Rôtisseurs, an international gastronomic association, dedicated to honoring the preservation of the traditions and practices of the old French guild in a completely contemporary and international context. The restaurant has also been honored year-after-year with the coveted International Star Diamond Award given by The American Academy of Hospitality Sciences.

We are proud to welcome Casa Rolandi to Team Entaste!

Castellano

Restaurante Casa Rolandi, ubicado en el paseo marítimo magnifico de Cancún, México, es verdaderamente un lugar de encuentro para gourmets y amantes del vino, un restaurante familiar con 2 pisos hermosos, un salón principal, una terraza comedor al aire libre, una vista panorámica al mar, un bar, una vinoteca, un bar de mariscos crudos, e incluso un tanque de langostas en vivo!

El menú, diseñado por Head Chef Daniele Müller, una estrella en ascenso en el mundo de la comida y el vino, formado en el Instituto Paul Bocusse en Lyon, Francia y con experiencia de trabajar en varios restaurantes con estrellas Michelin en Lyon y París, cuenta con cocina internacional con una fuerte influencia del norte de Italia y Suiza, y tocado por un sutil toque mexicano, con la preparación de la cocina francesa.

Desde 1992, Casa Rolandi ha sido un miembro activo de la Chaîne des Rôtisseurs, una asociación gastronómica internacional, dedicado a honorar a la preservación de las tradiciones y prácticas de la cocina francesa antigua, en un contexto totalmente contemporáneo e internacional. El restaurante también ha sido galardonado año tras año con el codiciado premio International Star Diamond, otorgado por la American Academy of Hospitality Sciences.

Estamos orgullosos de acoger el restaurante en el equipo Entaste!

Uma Entrevista com Gabriela Bigarelli, Sommeliere de Mani, Tavares, Dinho’s y Rufino’s

Lili Kocsis — Thu, 17 May 2012 11:00:26 +0000

Nós apresentamos a você uma entrevista com Gabriela Bigarelli, Sommeliere de Maní, Tavares, Dinho’s y Rufino’s (novos restaurantes membros Entaste), juntamente com Maxime Blin del Champanhe Maxime Blin, en lo restaurante Vinea Alphaville!

Falam sobre deliciosos pratos que combinam com champagne!

[Fonte]

Sommelier Pablo Rivero Nos Recomienda el Lamadrid Gran Reserva Malbec 2007

Lili Kocsis — Wed, 16 May 2012 11:00:20 +0000

Sobre Vos:

Tu Nombre: Pablo Rivero

Tu Título: Sommelier

Restaurante Donde Trabajas: Don Julio

Ubicación: Palermo, Ciudad de Buenos Aires

Y Ahora, Sobre el Vino…

Vino Recomendado:
Lamadrid Gran Reserva Malbec 2007

Cómo se siente este vino en la nariz?
Intenso y expresivo de su terroir, Agrelo: ciruelas maduras, violetas y una elegante cascara de naranjas.

Cómo se siente este vino en la boca?
En boca este vino posee amabilidad en su entrada, una muy lograda acidez y un final largo, persistente.

Algo interesante sobre la producción de este vino?
Este vino nace de una viña de 1929, en el corazón de Agrelo. Estas viñas tienen un bajo rendimiento lo que genera frutos de gran calidad.

Por qué elegiste este vino para recomendar?
El talento y la experiencia de los Hermanos Durugutti en esta variedad, sumada a la calidad de la viña me brindan la posibilidad de que los visitantes puedan conocer el Malbec en una de sus mejores versiones y para los argentinos recordar el por qué del suceso de nuestra variedad emblemática.

Cuando (en qué situación) tomarías este vino?
En Don Julio con amigos.

Qué maridaje recomendarías con este vino?
Ojo de bife acompañado de papas fritas.

Entrevista a Agustín Lopez de Alma 4

Lili Kocsis — Tue, 15 May 2012 11:00:38 +0000

Escuché que Alma 4 comenzó como un proyecto de tu formación secundaria antes de la universidad y que se convirtió en un emprendimiento serio durante la universidad. Cuéntame un poco sobre esta etapa de Alma 4. Como conociste a Mauricio, Marcela y Sebastián? De donde surgió la idea de elaborar espumantes juntos?

Los inicios de Alma 4 se remontan a la época de nuestro colegio secundario. Nos conocimos en el Liceo Agrícola y Enológico, por aquellos años compartíamos diversas actividades, una de ellas fue participar de un taller de elaboración de espumantes por el método champenoise. Terminada la etapa del colegio secundario y ya en los primeros años de nuestras carreras universitarias, sentimos la necesidad de realizar alguna experiencia en el mundo del vino y fue así que empezamos a trabajar en una serie de ensayos que tenían por objetivo elaborar espumantes por el método tradicional, que presentaran algunas variantes, sin resignar en ningún momento la búsqueda de la máxima calidad.

La producción de espumantes en Argentina sólo recientemente ha diversificado, si? Cómo era el clima para comenzar elaborar nuevos tipos de espumantes en ese tiempo?

Cuando empezamos con nuestra primera producción (año 1998) la oferta de espumantes en la Argentina era muy limitada. El mercado estaba acotado a unas pocas etiquetas con productos bastante clásicos. En contraste, los vinos tranquilos cada vez llenaban más las góndolas y con gran diversidad debido al surgimiento de nuevas bodegas. Por esto, los consumidores se animaban a probar nuevas etiquetas y a conocer más sobre el vino en general. El espumante vivió ese fenómeno algunos años mas tarde, pero nosotros éramos conscientes desde el primer momento de esta realidad y en parte fue lo que nos motivo en la búsqueda de diferentes alternativas en el mundo del espumante.

Cuáles fueron sus obstáculos?

Desde el primer momento entendimos que debíamos apuntar a la máxima calidad en nuestros espumantes. No lo consideraría un obstáculo, pero si una preocupación constante.

Qué/Quién les ayudó en el proceso?

Trabajamos dentro de la estructura de Familia Zuccardi, tanto en la elaboración de nuestras botellas como en la distribución y comercialización de nuestros productos. Nuestro vínculo con Bodega Familia Zuccardi ha sido muy valioso en todo este proceso de crecimiento, de posicionamiento de la marca y seguramente en la actualidad y el futuro de Alma 4. En otros aspectos, muchas personas han sido de gran ayuda: enólogos, amigos y familia.

Cómo trabajan juntos los cuatro fundadores? Todos hacen un poco de todo, o se divide el trabajo de manera que cada persona está a cargo de unas cosas específicas?

Desde el inicio, los cuatro participamos en todas las etapas del proceso. Hoy, cada uno tiene otras ocupaciones, por lo tanto existe una distribución de responsabilidades. Siempre las decisiones y las tareas importantes se toman entre los cuatro, es nuestra responsabilidad.

Qué fueron los primeros tipos de espumantes Alma 4 que se elaboraron?

Los primeros espumantes elaborados fueron el resultado de tres ensayos: elaboramos un corte clásico Pinot Noir – Chardonnay (70% Pinot Noir 30% Chardonnay); otro de los ensayos fue un Chardonnay Roble, un espumante donde buscamos la participación de la madera como complemento de las notas de la variedad y el aporte de levaduras propias del método champenoise, y un espumante tinto elaborado a partir de Bonarda.

Que tipos se elaboran hoy en dia? Cómo cambió este con el tiempo?

Las tres variedades elaboradas en un primer momento siguen siendo parte de nuestra oferta de espumantes. Con el correr del tiempo sumamos un espumante elaborado a partir de Viognier y un Pinot Rosé, elaborado íntegramente con Pinot Noir. La incorporación de estas últimas fue el resultado de diversos ensayos que continuamos haciendo en los cuales también hicimos espumantes con Sauvignon Blanc y otros tintos con Sangiovese y Syrah.

El producto Alma 4, como fue diferente del resto (de las espumantes argentinas y espumantes en general) en ese tiempo y como es diferente ahora?

Fue diferente porque nuestra búsqueda estaba apuntada a hacer cosas distintas, aprovechar el momento de apertura que se estaba dando y a probar diferentes alternativas. En ese momento no había espumantes con incorporación de vinos base con paso por madera, ¡y ni hablar de espumantes tintos! Considero que Alma 4 es una alternativa interesante para aquellas personas que disfrutan de las sorpresas que una copa puede ofrecer. Hoy podemos decir que Alma 4 es un espumante para cada momento e incluso una compañía para platos muy diversos.

He leído que se utiliza el método tradicional Champenoise en la segunda fermentación. Explique por favor como funciona este método.

El método Champenoise (también conocido como tradicional o de segunda fermentación en botella) es el utilizado para la elaboración de espumantes de alta calidad. Consiste en la elaboración de un vino con características especiales (bajo alcohol y alta acidez) conocido como vino base. Este vino base recibe una cantidad exacta de azúcar (24 gr/l) y las levaduras responsables de transformar el azúcar en gas carbónico y alcohol. Esta segunda fermentación se desarrolla en cada una de las botellas. Luego de finalizada la segunda fermentación se produce el fenómeno de la autolisis celular, los cuerpos unicelulares de las levaduras comienzan a entregar al vino sustancias vinculadas al tamaño y persistencia de las burbujas y una serie de descriptores organolépticos asociados al espumante de alta calidad. Para que se desarrolle este fenómeno es indispensable respetar los tiempos del proceso. En nuestro caso ese tiempo significa la estiba de las botellas por 20 meses en algunos casos y hasta 40 meses en otros. Una vez cumplido el tiempo de estiba, las botellas se cargan en los pupitres para la etapa del removido. Consiste en el giro de las botellas de acuerdo a un ciclo establecido cuyo objetivo es el traslado de las borras al pico de la botella. Una vez concentradas las borras en el pico de la botella (la botella finaliza la etapa de removido con el pico hacia abajo), se realiza el degüello. En cada botella se congela el pico y se remueve la tapa corona colocada para la segunda fermentación. Como las botellas tienen presión interna por el gas carbónico resultante de la segunda fermentación, el bloque de hielo que contiene las borras es expulsado de la botella, para dar paso a la dosificación final de azúcar y la colocación del corcho y bozal.

Para quién se produce el espumante Alma 4? Quién es el consumidor tipico?

Con el correr del tiempo hemos observado consumidores de Alma 4 de muy diversas edades. Otro aspecto a destacar es, que en las presentaciones de nuestros cinco espumantes, encontramos consumidores con distintos grados de preferencia. Esto refuerza el concepto de que Alma 4 elabora un espumante para cada momento y que cada uno de los cinco espumantes tiene su identidad.

Que maridajes (tipo de espumante + comida/postre) nos recomendaría?

Alma 4 Viognier:

Ceviche
Sushi de pescados blancos
Pescados magros
Aves en preparaciones con acidez destacada
Quesos de cabra

Alma 4 Pinot – Chardonnay

Ostras
Carpaccio de salmón
Salmón y trucha ahumados
Pescados blancos asados
Frutos de mar (langostinos, vieiras, mejillones, camarones, centolla, langosta, cangrejo, pulpo)

Alma 4 Pinot Rosé

Sushi de salmón
Salmón rosado
Cerdo en preparaciones agridulces
Arroces con mariscos
Conejo
Verduras grilladas

Alma 4 Chardonnay Roble

Pescados a la manteca negra
Pastas con salsas de crema
Aves y pescados con salsas cremosas
Verduras gratinadas
Quesos con hongos (brie, camembert, crottin)

Alma 4 Bonarda

Cordero, ciervo y jabalí ahumados
Pastas o arroces con salsas de hongos
Carnes rojas magras
Cazuelas de mariscos
Jamón ibérico o serrano

A pesar del alejamiento de la producción tipica argentina de espumantes, todavía consideras Alma 4 un producto argentino en sí mismo? ¿Por qué o por qué no?

Considero que desde un principio, Alma 4 busca aportar en la búsqueda un concepto de Espumante Argentino. Las condiciones que tenemos en Mendoza nos permiten elaborar espumantes con diversas variedades, esto es un signo de identidad muy fuerte y hace que podamos hacer productos con una impronta 100% argentina.

2010 Bodegas Etchart Privado Torrontés

Lili Kocsis — Mon, 14 May 2012 11:00:49 +0000

After going on a particularly strenuous jog the other day, I felt a craving for a nice, relaxing glass of chilled white wine. As autumn where I live has just recently begun and as it is becoming colder and colder every day, I felt it would be a nice way to toast to all those incredibly hot and humid summer days in the city made bearable by a cool glass of Torrontés. It was during this summer that I discovered how much I love this Argentine variety.

At an almacén near my apartment I found this very inexpensive (around 14 pesos) bottle of 2010 Bodegas Etchart Privado Torrontés. After chilling and uncorking it (using a manual lever-less corkscrew, which made me particularly proud of my newly acquired upper body strength), I poured some in a glass and attempted to apply the degustation techniques I have learned at my weekly (En)tastings.

I first looked at the color, which I found to be a beautiful hay-blonde with light green tones mixed in, very bright and clear. The aromas are characterized by sweet, ripe, white-fleshed peach and fresh grape tones as well as flowery tones (jasmine and honey). In the mouth, it is a bit more intense than I expected, very acidic and fruity, a good balance of sweetness, with a slightly bitter finish which I found very unique.

I would imagine this wine would be fantastic in a clérico with bananas, green apples, peaches, kiwis and fresh green grapes. It has a bold enough flavor to where I can imagine it going very well and adding a refreshing coolness to spicy dishes such as a chicken pad thai with lime juice, peanut sauce and red chili. Its acidity would also cut through thicker white pasta sauces nicely (maybe a bowl of chewy gnocchi with a rich parmesan and button mushroom sauce) and it could be a wonderful complement to a creamy chicken and vegetable soup as well. It is a wine, however, that stand its ground alone as well.

I will leave you with a big of technical info about Bodega Etchart, which has recently become one of my favorites. It was founded in 1850 in La Florida, Cafayate in the province of Salta, Argentina. It was the place where the first Torrontés vines, a variety brought over by the inhabitants of the province of Missiones at the end of the 16th century, were planted. Located at the base of the Andes Mountain, at more than 1,750 meters above sea level, it is one of the highest vinicultures of the world. On the one hand, the altitude results in extraordinary temperature differences of more than 30º during the day and 10º or less at night; ideal conditions for the maturity of the tannins of the wines (in this case, resulting in fantastic depth of flavor in the Torrontés). On the other hand, solar radiation generates greater coloring brightness, which added to atmospheric dryness, subtly dries grapes out. This results in high concentrated grapes producing structured wines. [Source]

Whatever they’re doing up on those chilly hills, they’re definitely doing something right! Cheers to Bodega Etchart!

Sommelier Nicolás Reines Sobre Las Características del Sauvignon Blanc

Lili Kocsis — Sun, 13 May 2012 11:00:57 +0000

Durante nuestra ultima cata en la oficina Entaste, Sommelier Nicolás Reines nos explicó la típica personalidad del Sauvignon Blanc. Habló sobre sus aromas, su sabor y su característica acidez, sobre su historia y las regiones donde se produce. También habló sobre las tendencias de tomarlo y sobre maridajes con comida.

Para aprender mucho acerca de esta noble cepa, vean el video abajo!

Ten Best Wine Cartoons

Alexandra Lazar — Sat, 12 May 2012 10:45:34 +0000

Here at the Entaste wine blog we have a lot of fun scouring the World Wide Web to bring our fellow wine lover’s community the funny, silly, clever, and just plain old stupid when it comes to winning wine fun. Wine-related cartoons have been around for centuries, with a sense of self-deprecating humor that would even make the most pretentious wine connoisseur crack a smile. After a few months collecting wine cartoons to post on our Facebook and Twitter accounts, we have compiled some of our favorites to bring you ten of the funniest wine cartoons.

#1. Scenes from a Blind Tasting.#2. Life in the wine industry.

#3. Corking and never calling.

#4. A wine industry’s wine tasting.

#5. Mosquitos discussing their sweet nectar.

#6. Red wine is good for your health.

#7. Decanter Banter

#8. A grape treader in heaven.
#9. Ned Thompson, the unpretentious wine taster.

#10. I can’t believe you’re drinking Merlot!

Do you like these silly wine cartoons as much as we do? Make sure to follow us on Facebook, Twitter and Pinterest so you can keep up to date with all of our wine-related fun updates! If you have a favorite wine cartoon, let us know and we’ll share it.

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Pears with Sandeman Old Invalid Port Wine

Lili Kocsis — Fri, 11 May 2012 11:00:58 +0000

“Wow, this is amazing, how do you make this?” she was practically hollering at me.
“Thank you,” I replied.
“What do you mean?” she kept asking.
“Aren’t you just asking it as a compliment?” I asked her back.
“No I really want to know”.
“Well, it is a secret,” I winked at her with a huge smile on my face.

Don’t get me wrong. I am not a Scrooge who does not know how to share. I have no problem sharing all my recipes and the knowledge that I have accumulated throughout my experience. After all, my recipes are not really mine; they are merely a copy of brilliant ideas and the creativity of others. The reason that I did not tell her about this one is that it is too simple. Yes, shamefully simple. So simple in fact that she might have been disappointed. Mystery, suspense, exoticness can actually enhance our dining experience. Likewise, the realization of the simplicity can bring disappointment. The secret ingredient in every amazing dish is mystery. Many good dishes are quite straight forward, but you can give a boost in taste by making it mysterious. This is why ethnic restaurants are often a hit when they open and yet after a while the sales drop dangerously. When she asked me, I could’ve replied nonchalantly “pour a bottle of wine into a deep sauce pan; add sugar, few cinnamon sticks and a couple of pears. Bring it to boil, then reduce the heat and simmer about 45 minutes. There you have it”.

But would this dessert be equally interesting once she is aware of this? Of course not.

This dessert is a hit every time I make it. First you need good ingredients: pears, Port wine and cinnamon sticks. The pears needs to be fairly firm and not too ripe. They should be hard enough to endure 45 minutes of simmering in the wine.

Pour a bottle of Port wine into a deep sauce pan and add pears cut in halves. Port wine is important because of its sweetness, oaky flavour, and beautiful deep purple colour. I have used here Sandeman Old Invalid Port Wine. But by all means, feel free to try other types of dessert wines. Make sure that the pears are entirely submerged in the port wine. Depending on the shape and size of the pan you will be able to have two or three pears. After adding cinnamon sticks and half a cup of sugar, bring the whole thing to a boil. When it starts boiling reduce heat just to simmer and leave it about 40 min to 50 min with the lid on. After about 35 min check frequently. The pears must be soft throughout. When you are sure that the pears are soft, take them out and cut them in quarters. If the pears are still hard you can put them back to the pan to soften further. Place each quartered pear on a serving plate and refrigerate (or freeze if you are going to serve within 30 min.) Meanwhile increase the heat and reduce the Port wine and cinnamon mixture until it is at the consistency of a cream. Pour two or three tablespoons of the reduced hot sauce over the cold pear quarters. Make sure that you do not drizzle on top of the pear, but directly on the plate around the pear, otherwise the pear will become red losing that nice contrast of colour that you see in the picture.

I love this dessert not only because it is beautiful to look at, but also because it is a perfect example of “team work” among the ingredients. Each of the three ingredients plays equally important role; miss one and you have an edible but boring dessert. Additionally, the hot sauce over the cold pear gives extra twist to the dessert; a sensation that is unexpected but, trust me, a smile of deep satisfaction will blossom on the face of your guests.

-Leo Lee

(I am an engineer working in a construction consulting company. I started cooking when I was little but I grew up to be an engineer. About half a year ago I moved to Oulu, Finland, a city where half a year is sunny and the other half is dark, and where gastronomy is immensely underestimated. So I started cooking myself. This happened to be a happy accident, for it revived the passion inside me. I have no proper training in culinary art, but information abounds on the internet, so I decided to learn on my own. I also plan to keep a record of my learning process via a blog where I will post one dish a day for a year. Will I succeed? I don’t know. But your moral support will certainly help! Visit my Facebook page at Foods To Die For (FTDF)