You could claim that going to the nearest pub for a few drinks is practically a national sport. Furthermore, friendships play a big part in our general wellbeing. So much so that we celebrate the annual World Friendship Day. And a mix of friends and drinks is a winning combination! Previously published research from Oxford University highlights that meeting our friends at the pub makes us more cheerful, healthy and happy.

The Pub: The Cathedral of Friendship

The pub is a natural meeting place and the social life in the pub provides a better quality of life for many. An important part of maintaining your social relationships is meeting face to face. The research from Oxford University did, in fact, indicate that persons who go to the local neighbourhood pub near their home or their workplace tend to have more close friends.

Solid friendships

It is said that going to pubs and bars helps to provide a solid social network. The social aspect helps to improve happiness and our health in general. The authors of the report stressed that it is better to make friends and maintain friendships when we meet physically. The social networks and the digital world are simply supplements that cannot replace human contact. When you meet up for a drink you strengthen the bonds of friendship.

On the other hand, researchers from the Department of Experimental Psychology at the University of Oxford also found that the locality of the pub plays a role. Pubs and bars in local neighbourhoods or in small municipalities offer greater benefits than the pubs located in more central areas and in cities. The neighbourhood pubs often have a more familiar setting, while the bigger and more central pubs do not offer the same atmosphere for maintaining friendships.

Go to the pub, but drink in moderation

When the Oxford study was published it also highlighted that limited and moderate alcohol consumption improves our well-being and some (but not all) social skills. Therefore, it is worth remembering the benefits of drinking in moderation.

The cosy bars and pubs offer a social setting, where you can enjoy a drink with your friends in a responsible community environment. So maybe it is a good idea to leave the house and meet up with some friends at the pub for a drink. Silence the smartphones, gather around the table, and enjoy a moment of good old-fashioned friendship.

Robert Mondavi Private Selection Cabernet Sauvignon 2017

Robert Mondavi Winery offers us this Robert Mondavi Private Selection Cabernet Sauvignon 2017. It is a Californian red wine which is based on clusters of cabernet sauvignon from 2017. It has an alcohol content of 13 %.

Feudo Arancio Cabernet Sauvignon 2017

Feudo Arancio Cabernet Sauvignon 2017: The winery Feudo Arancio presents Feudo Arancio Cabernet Sauvignon 2017. It is a Sicilian red wine that is made from cabernet sauvignon 2017 and it has an alcoholic strength of 13.5 %.

Fruit cocktails? They are going out of fashion! The current trend is all about vegetable cocktails. They are beautiful to look at and look great on that perfect photo. In fact, it is an unwritten rule on social media that you must post a photo of your drink on Instagram before you take a sip. Vegetable cocktails are becoming increasingly fashionable in hipster environments and in the most popular bars.

However, this is probably not the first time you have come across a cocktail containing vegetables. For a while, it has been common to find cucumbers and celery in drinks (we’re looking at you, Gin and Tonic…). And of course, one of the most popular cocktails in the world is the famous Bloody Mary which contains tomato juice.

Therefore, today we have decided to look at 5 very easy recipes for vegetable cocktails. We can help you ensure that your aperitifs and your parties will be more ”green”.

Green Paradise

• 2 handfuls of fresh spinach
• 4 cl of vodka
• 3 cl of coconut milk
• 1.5 cl of Bénédictine
• 2 drops of absinthe

Wash the spinach and mix it with coconut milk, vodka and Bénédictine. Put two ice cubes in a beautiful old glass, pour the drink, and finish with two drops of absinthe. That’s it!

Red Bell Cocktail

• 40 g of red pepper
• 4 cl of gin
• 6 basil leaves
• One cup of lemon juice

Cut the red pepper into very thin strips. Put the strips in a cocktail shaker with lemon juice and basil. Grind the mix in a mortar to extract the juice. Then add it all with the gin and some ice in the shaker. Shake well, filter and pour the contents into a Martini glass.

Psycho Carrot Deluxe

• 4 cl of rum
• 1 cl of Triple Sec
• 3 carrots (6 cl of juice)
• 1 cl of coconut milk
• Nutmeg powder (2 pinches)

Juice the carrots (or use a good quality carrot juice). Put some ice cubes and all the ingredients in a cocktail shaker. Shake well and pour everything into a glass full of ice. Simple, right?

Zucchini Sake

• 2 zucchinis
• 2 tablespoons of lemon syrup
• 6 cl of sake

Wash and chop the zucchini, then squeeze the pulp to obtain a very liquid juice. Pour the zucchini water, lemon syrup, sake and ice into a shaker. Shake well and pour the entire contents into a glass, adding some ice cubes and a zucchini peel as decoration.

Beetroot cocktail

• 45 g beetroot
• 3 cl of lemon juice
• 4.5 cl of whiskey
• 17 g of sugar
• 1 cl of tonic
• Thyme

Crush the beet to extract its juice. Add the beet juice and sugar in a pan and heat over medium heat until the sugar has melted. Let it cool. You should have obtained about 30 ml of red turnip syrup. Add the syrup, whiskey, lemon juice, tonic, and some ice in a shaker. Shake and pour into an old fancy glass. Garnish with thyme.

The Cointreau is a fine liqueur originally from France in the mid-19th century, triple-filtered.

Grey Goose Vodka 1L

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In recent years, the continent of Africa has experienced a growing interest in their different wines from different regions. The vineyards in South Africa already enjoy a great reputation and you’ll find many quality wines originating from here. But now more and more countries on this vast continent are experiencing a true wine revolution.

However, in many African countries alcohol is forbidden by law due to religious doctrine. For this reason, production and trade of wine have never developed as much as in other parts of the world.

Get on board and go on a journey with us to the African continent … You’ll have time to read this article on the way there!

South Africa

South Africa is undoubtedly the most famous – and most appreciated – area of the continent when it comes to wine. Viticulture has been practised here since 1600. Winemaking was introduced by the Dutch who dealt with trade between Europe and the East. Around 1680 the French and Dutch Huguenots made vineyards and orchards an important part of the country’s economy. The Huguenots had fled Europe after the French sovereign Louis XIV revoked the Edict of Nantes.

In South Africa, there are three very important wine regions, which today are conquering world markets. The first, and oldest, is Constantia which is located at the Cape of Good Hope. The first South African winery was founded here in 1685. Another important region is Stellenbosch which is famous for its fortified wines. The Paarl region produces sparkling wines and brandies.

The most cultivated grape in South Africa is the Chenin Blanc. Locally this variety is also known as Steen. It is spectacular in Chardonnay, Sauvignon, Riesling, Colombard and Cape Riesling, also known as Muscat of Alexandria. Among the red grapes the Cabernet Sauvignon, Cinsault, Merlot and Shiraz stand out. The local variety named Pinotage is also very important. This variety is obtained by crossing Cinsault and Pinot Noir.

Tanzania

Tanzania is a relative newcomer in the world of wine. In 2002, an engineer from Verona, Fiorenzo Chesini, decided to invest considerable resources in a project to promote local producers. Thanks to Chesini’s investments, avant-garde wineries have been built in the heart of the Dodoma region.  The grapes are cultivated on a plateau in the centre of the country at an altitude between 1,100 and 1,200 m.

In the town of Hombolo we find wineries which produce intense and exotic quality wines. The wines originating from here are easily compared to wines from other countries and continents. The Tanzanian vineyards mainly cultivate Marzemino, Teroldego, Aglianico and Syrah grapes. These varieties were introduced by European missionaries a long time ago.

Kenya

Kenya remains at the forefront of wine production. Currently, the best wines are those made from Colombard grapes. They are cultivated in the area of Lake Naivasha, northwest of Nairobi.

If you are curious and want to try a local specialty, we recommend you to try mnazi. It is a whitish wine which is made from coconut palm trees. Coconut wine is made by fermenting the sap of the palm tree and it has a rather acidic flavour. However, we must warn you: mnazi does not often agree with the taste buds of most European travellers!

Ethiopia

Unfortunately, the origin of viticulture in Ethiopia is linked to a dark part of history. It dates back to the Italian colonialism in Abyssinia. In fact, the Italian occupation troops began producing local wine near the capital, Addis Ababa. In 1947 Ethiopia gained their independence from Italy and the production of wine was nationalised. Unfortunately, this caused the production to stagnate for several years.

In 2012 the former president Meles Zenawi invited the French giant Castel to invest in the development of winegrowing in Ethiopia. Castel imported the varieties Syrah, Chardonnay, Merlot and Cabernet Sauvignon. These varieties seemed to find their ideal environment in the Ethiopian highlands and green valleys.

North Africa

Morocco predominantly produces red wines. The Meknes Valley, west of Fez, contains the largest concentration of vineyards. It is situated approximately 600 m above sea level. There are more vineyards to be found along the coast near the cities of Rabat and Casablanca. You will also find vineyards in the mountains of the Atlas range.

Tunisia, meanwhile, specialises in high-quality white wines. Tunisia is one of the few African countries where viticulture has a deep origin. In the past, the Phoenicians cultivated and vinified muscat here.

Egypt is a must-see on our tour. The cultivation and production of Egyptian wine has a long tradition and history. This is evidenced by the hieroglyphs that decorate the tombs of the pharaohs. Archaeologists have also found proof of winemaking in written documents. The ancient Egyptians intensely cultivated the Nile Delta with vines, and wine was the drink of the nobility. According to legend, it was the God Osiris himself who taught men to produce wine.

Over time, however, Egyptian winemaking had seized (about 90% of the population is Muslim). Today, some local producers show a willingness to invest in the production and exports of wines. They wish to bring Egypt to a competitive position in the international market by producing reds, whites and rosés.

Do you want to learn more? We recommend listening to “Africa” by Toto while enjoying a nice glass of wine from this great continent!

Summer has just ended, and you may already be tempted to start planning your next holiday. And what better way to look for inspiration than to explore the local traditions of your destination? Below we take a closer look at 15 of the most famous Italian liquor brands. Italian distillates date back to the middle ages. Back then the mixtures of herbs, spices, and fruits combined with alcohol and sugar were served as medicine.

Italy produces a wide variety of liquors of all kinds and flavours. Let’s take a closer look at some of the distillates that have conquered the taste buds of the world.

1. Fernet Branca

This digestif has a long history and it is produced using more than 27 herbs from around the world. It was first created in 1847 by Beniamino Fernet from Argentina. His objective was to create a medicine against malaria and cholera.

2. Disaronno Amaretto

In 1525, the painter Bernadino Luini chose a young innkeeper from Saronno as a model to represent the Virgin Mary in one of his frescoes. To show him her gratitude she offered him a drink made of herbs, toasted sugar, bitter almonds, and brandy. Today we know this drink as amaretto.

3. Campari

Campari symbolises the Italian style around the world. The colour is an iconic pink. It is produced by infusing aromatic herbs and fruits in a mixture of alcohol and water. However, the exact recipe remains a well-kept secret.

4. Aperol

Aperol was first produced in Padua in 1919 and it is the quintessential Italian aperitif. The Barbieri brothers presented the drink at the first city fair and it was immediately loved by all. Today it is hard

5. Grappa

Grappa is probably the most famous Italian distillate. It is obtained from the distillation of pomace, grape skins, and fruits which must all be grown and vinified in Italy. The Bortolo Nardini distillery in Bassano del Grappa is the oldest in the country.

6. Limoncello

This typical Campania liqueur is made from lemon peel – preferably from Amalfi or Sorrento lemons. The peels are soaked in alcohol and then mixed with a solution of water and sugar. Is there anything other than Limoncello which instantly makes you dream of Italy?

7. Sambuca Molinari

Everyone knows Sambuca but almost nobody knows the recipe. The Molinari family has been protecting the secret recipe fiercely since 1945. The enchanting star anise flavour is traditional and easily recognisable.

8. Strega Liquore

The Strega liquor takes its name from the witches of Benevento. According to legend, the witches were able to create a potion that could unite couples forever. Strega was created in 1860 and it contains more than 70 herbs and spices.

9. Cynar

The main ingredient of Cynar is the artichoke leaves, which give this liquor its unmistakable aroma. Originally it was created as a digestive by the Venetian businessman Angelo Dalle Molle in 1948. Today the drink is an integral part of Italian pop culture.

10. Amaro Montenegro

In 1885, Stanislao Cobianchi opened a small liquor company in Bologna. Passionate about spices and aromatic herbs, he created a product with a unique flavour, which he dedicated to Elena Petrovich, princess of Montenegro and future queen of Italy.

11. VOV

VOV was created in 1845 by Gian Battista Pezziol, a pastry chef from Padua who combined egg yolks with sugar, alcohol and Marsala. This alcoholic zabaglione takes its name from the Venetian term ”vovi”, which very fittingly means ”eggs”.

12. Amaro Averna

Originally this bitter was produced by Benedictine monks. In 1859, Fray Girolamo, of the Holy Spirit Abbey of Caltanissetta, revealed the recipe for this distillate to the merchant Salvatore Averna as a gesture of gratitude for his philanthropic activities. Salvatore began the production of Averna in 1868. The liqueur became so famous that Salvatore received the title of ”Purveyor to the Royal Household” from Vittorio Emanuele III in 1912.

13. Amaro Lucano

This liqueur is a bitter symbol for the Basilicata region. It was Pasquale Vena, an owner of a small cookie factory in Pisticci, who invented the recipe. The liqueur should be enjoyed ice-cold at the end of the dinner; what else do you want in life?

14. Mirto

Mirto represents the essence of Sardinia. The liqueur is obtained by macerating myrtle berries in alcohol. Myrtle is a typical plant found in the Mediterranean scrub. Initially, it was enjoyed as a sauce to season the game. Today it is the favourite digestif of many Italians.

15. Nocino

Nocino is a typical liquor of the Modena tradition. The main ingredient is unripened nuts, which are traditionally harvested on St. John’s Day (June 24), or no later than early July.

* Article originally published by Karin Mosca in the Blog di Uvinum.

During this summer we will surely travel the Spanish coast and we will discover its beaches and charming towns. Here wine is also the protagonist because there are wine tourism routes and also vineyards that are worth discovering. Next we will tell you the best wine routes along the Spanish coast.

Route of the wine of the Rías Baixas

In the north, Galicia is a temptation to spend the summer season, surrounded by sea and cool nights. It is one of the areas where wine has more character, thanks to its different denominations of origin, such as Rias Baixas. This includes wineries, ideal to discover wines such as the famous Albariño, spas to relax, vineyards of high altitude, get into the sea with the Nautical Station of Rías Baixas, and much more. And of course, this can be completed with the extensive gastronomic offer, based on fish and seafood from the Galician coast.

Costa del Sol, a wine value on the rise

A super tourist area thanks to its beaches, that this summer will continue full of people. But there is more, because the Costa del Sol is also committed to wine tourism, with the Ronda and Málaga Wine Route. In fact, the average expense of wine tourists has increased considerably in recent years, reaching 161.9 euros per person and day in 2018. This summer you can take a tour of the wineries that are in the Montes de Málaga, the Serrania of Ronda, the Axarquía and Manilva.

DO Empordà on the Costa Brava

One more year, the Costa Brava will host a quality tourism that knows what it wants. Wonderful fishing villages are on display for anyone who wants to know more about their history. The best thing of all is that the Costa Brava is complete, that is, we can find sea, mountain, coast, natural parks and wine. The DO Empordà Wine Route allows you to enter a tradition deeply rooted in this land, centuries of history dating back to Roman times. Wineries, shops and more to discover the white, rosé and red wines of the DO Empordà.

Canary Islands Wine Route

Of course, the islands do not fall short on this topic. Tenerife is a destination for the whole year, and the Tenerife wine route is one of the most relevant. Here you will reach volcanic sand beaches, practice nautical and active tourism and pairing the richest wines of the area with the local cuisine.

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4 of 5 points is the average score of this white according to Uvinum users.

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We already know the multiple benefits provided by wine. Many investigations show the beneficial consequences for the body that wine consumption has.

Therefore, Corporación Vinoloa reminds us, as a collection, the health benefits of this drink.

• Prevents cardiovascular diseases. This is provided that the amount of 150 ml per day is not exceeded. The antioxidants that make it up increase the levels of ‘good’ cholesterol or HDL and this prevents the formation of clots.
• As a treatment for the gums. The benefits of drinking wine for your mouth are incredible. It is good for gum treatment and to clean the palate. The composition of the fermented grapes avoids the appearance of streptococci and bacteria related to caries, while it is also very effective against gingivitis and sore throats.
• Reduces the risk of dementia. New studies confirm that drinking two glasses of wine a day decreases inflammation and brain toxins, even those that are associated with Alzheimer’s.
• One feels happier. It has been shown that the intake of wine has also benefits in the mood. When you drink a glass, endorphins are released, relaxation increases and we are happier.
• Excellent to keep the line. Surely you did not know that wine can be the perfect ally to meet your weight loss goals. Red wine contains a compound that prevents the formation of fat cells and allows stimulating the existing ones to purify them and eliminate them.
• Wine-therapy for the skin. The benefits that wine brings on the skin are several. For example, it hydrates it deeply, providing greater elasticity, luminosity and fighting against free radicals.
• Improves the peripheral circulation of the dermis. And furthermore, wine favours the decongestion of tired legs and reduces the appearance of varicose veins.

Montarro Frisante Rosé

Rosé wine Montarro Frisante Rosé is produced in the Bairrada region

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Porta 6 2017

Porta 6 2017 is the product of the fertile vineyards from Alenquero and Cadaval, in the mountains in the North of Lisbon.

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We can not guess how the wine of the future will be, but the trends mark a series of parameters that tell us roughly where they will go. As to how the “crianza” wines of the future will be, we rely on the new techniques that are researched to continue with the initial goal of this kind of wine, that is to preserve the flavour of the product.

Trends in wine ageing

When we talk about “crianza” wines we refer to an ageing and maturation process that pursues the best aromas and nuances, either in barrels, in tanks or in the bottle itself.

Red “crianza” wine has minimum ageing of 24 months, 6 of them in oak barrels. In white and rosé wines, the total maturation time is 18 months, 6 of which, at least, must be carried out in barrels.

Wine has always been preserved in wooden barrels. Then several types of wood emerged. For example, there is Spanish oak, that provides great potential for ageing, and Hungarian oak, which preserves fruit aromas more than French oak. Other woods used are those of pine or chestnut that have a lower cost.

The trends of the 80s and 90s, where an excess of wood eclipsed the rest of the aromas, are being abandoned. Now the ageing wines have spicy aromas, with a strong personality and must rest in other places, not only in wood.

On the other hand, we see that, in some Denominations of Origin as La Rioja, wines with a shorter ageing are being produced. That maintains the fruitiness of the grape without losing a touch of wood that adds complexity. We think that “half ageing” is a great trend that the current consumer appreciates and has a long journey ahead.

Beyond wood

From 2017 onwards, the expansion of wineries that opted for the use for fermentation and ageing in more neutral containers began, giving priority to the characteristics of the grape varieties, the terroir and its personality, rather than to the aromatic and structural contribution of materials such as wood.

Among the new trends that are established for ageing wines, there is the preservation in places other than wood, such as jars that, in addition, to recover traditional, ancestral methods, the porosity of the clay allows the micro-oxygenation of the wine. There is also the ageing in concrete, which performs transpiration similar to wood and provides oxygen to the ageing of the wine, but without adding flavours. It is already onset in some wineries.

Other places are using ageing in a Flex Tank, a container that, through micro-oxygenation by porosity, adds complexity to the wine while maintaining fruitiness and freshness. We will be attentive to such changes.

Both in summer and winter, healthy is a trend. First of all, as this concept is very broad and already applies to everything, it is convenient to ask a nutritionist if we have doubts about whether what we eat and drink is healthy or not. We discover some of the healthiest and most fashionable drinks today.

Coconut water

Actually, it’s not something expanding right now, we’ve heard about it years ago. Coconut water is the liquid that is found naturally in the inner hollow of the coconut. It has a transparent colour and provides several benefits: 94% water, minerals such as potassium, magnesium, sodium and calcium, and vitamins A and B12.

Kombucha

Strongly popular, it is found at the coolest establishments of the moment. It is a drink made from fermented tea, which mixes a sweet and citric flavour. It is usually consumed in China or Russia and not long ago it reaches many other countries in the world. And this is because, in this natural and healthy fever, it has a lot of minerals and vitamins, antioxidant polyphenols, it is 100% natural, it gives us energy and helps keep the intestinal flora in good condition. Where to take it? There are many establishments that serve this drink, among them, the terraces of the Hotel Ohla, Hotel Clarís, or El Sueño de Picasso, in Barcelona, ​​or the Hotel Villareal in Madrid.

Guayusa

It is also a tea that comes from a jungle plant in the Ecuadorian Amazon. It is rich in antioxidants and chlorogenic acids, and low in calories. This protects our heart and helps us lose weight, provided we lead a healthy lifestyle.

Jamaica’s water

It also receives the name of hibiscus water or tea, being strongly consumed in Central America, South America and the Caribbean, as well as in Mexico and Jamaica. Like the rest of the drinks it is usually obtained from the infusion in water of the flowers of a type of hibiscus. It is diuretic, strengthens our digestive system, and is rich in vitamin C and minerals.

Matcha tea

We keep adding health. Matcha tea comes from Japan, in powder and is a ground green tea that is extracted from the whole leaves, and therefore retains all its nutrients. Its properties include antioxidants, tannins, minerals and vitamins. This makes it good for our digestion, reducing cholesterol and blood sugar and fat levels. Where to take it? At Suis & Bowls, in Barcelona or Waycup Specialty Coffee, in Madrid.

The natural wines are becoming increasingly popular. They have entered a market in which the consumers demand more naturalness. The winemakers don’t add sulphites, and they grow the vines organically… these are just some of the characteristics of natural wines. Read on to understand and learn more about them.

Sustainable Agriculture

Winemakers produce biodynamic wines through sustainable agriculture. Therefore there is a focus on the preparation of the soil using minerals and vegetation. Furthermore, these winemakers respect the cycles in nature. This helps them to determine the sowing, processing, and harvesting times of the grapes. The winemakers who use these methods believe that it creates a safer and more authentic product. Francesca Bordin, f & b manager of Hotel Granados, explains: ”They are of the conviction that the growth of the strain is determined by the stars and the positions of the planets. They use natural influences that stem from plants and fermented manure to serve as natural fertilisers.”

Cultivation with Respect for the Environment

The Association of Producers of Natural Wines explains that winemakers respect the natural cycles when they produce the wines. Sulphur or copper sulphate are common and accepted treatments in organic farming, but they must limit the use to what is essential. “We don’t use chemical fertilisers, herbicides, pesticides, systemic fungicides and genetically engineered organisms,” they add.

No Added Sulphites

Francesca Bordin explains that there are main differences between conventional wines and natural wines. There are only naturally produced sulphites in natural wine. These are produced during the alcoholic fermentation of the must. ”The wine is an organically cultivated product and winemakers don’t add to or remove anything from this type of wine. They don’t use additives during the fermentation process because they want to reflect what the land itself adds above all else. The winemakers don’t filter or clarify the wine because they want to preserve the natural characteristics. It is not everyone that agrees with or understands this specific work philosophy.”

The Viticulturist, The Creator

The creator of the wine controls the vineyard, is responsible for all the work and makes the decisions. The Association of Producers of Natural Wines gives a lot of attention to this type of wine. They encourage the winegrowers to involve themselves directly in each task and to devote a significant amount of their time to the vineyard.

Honoro Vera Organic 2016

The winery Bodegas Juan Gil elaborates this Honoro Vera Organic 2016

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Le Naturel

According to Uvinum users, this red wine earns 5 out of 5 points.

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