The holiday season is approaching and, with it, the pretext to enjoy a drink with your loved ones. Instead of recycling empty wine bottles, why don’t you seize the opportunity to start a DIY activity and dive into the Christmas spirit. Indeed, the holiday season is probably one of the best periods to boost your creativity. Here are a few ideas:

Glitter Holiday Message Bottles

These lettered wine bottles can express your winter felicity for the coming holidays. All you need is to paint the bottles in any colour of your choice and, then, to write your message This probably is the loveliest way to share your Christmas spirit with the whole family.

Christmas Wine Bottle Lamps

After cleaning up your bottles, place bright Christmas lights inside them and watch how they turn into perfect holiday lamps which warmly illuminate any room. You’d better drill a small hole in the bottom of the bottle to let the cable an easy-way-out.

Twined and Painted Bottles

Use some bottles with twine at the tops and give them a casual look. First, paint them white and then add red decorations or lettering in order to write a heart-warming holiday wish. To finish off the look, add red berries, tiny pine cones and some holly leaves.

Candlestick Bottles

If you can draw properly, paint white bottles to look like Santa or any other usual Christmas character. After that, you can display them on tall candlesticks and put them wherever you prefer in your living room. This is an elegant and alternative way to cheer up your home!

Santa Face Bottles

Santa Claus is the most important Christmas character. So you can pick up a few red bottles and draw the white of Santa’s beard, don’t hesitate to go one step further and stick cotton balls to make it a bit more lifelike. If full, the bottle becomes an original gift for your friends while, if it is empty, the fabrication will entertain the youngsters.

Casal Garcia Vinho Verde

Good quality does not always have to be expensive! Casal Garcia Vinho Verde is the proof.

Buy Casal Garcia Vinho Verde

Casal Garcia Vinho Verde Rosé

Casal Garcia is the product of a train journey mixed with the perfect levels of admiration, passion, and opportunity.

Buy Casal Garcia Vinho Verde Rosé

When we think of Rioja we ‘re immediately referring to one of the most important wines from Spain and, of course, one of the most famous worldwide. A glass of Rioja is perfect to enjoy with some classic Iberian ham or a very good Spanish cheese. But more than that, it’s  an all-time-favourite for the Christmas season and family dinners that come with it.

The Tempranillo is the soul of this region. An autochthone grape variety that provides the wines with a fruity, young and easy-to-drink character. If you’re not sure which wine to offer, this wine is perfect for beginners and experienced wine lovers. Moreover, it’s very easy to pair with food and offers a good conversation topic. 

In order to enjoy a good Rioja, you don’t have to grab deep into your pockets. Spain offers very affordable wines at good quality. Discover here some great Riojan gems for under £10 to top off your Christmas season.

Cune Crianza

Cune Crianza is a red wine with DOC Rioja, made from three grape varieties: Tempranillo, Grenache and Mazuelo. Ageing takes place in French and American oak barrels for 12 months. 

Viña Real Crianza 2014

Viña Real Crianza 2014: After harvesting good scores and reviews on its previous vintages, Viña Real Crianza 2014 is once again a benchmark to keep in mind for Crianza wine lovers

Luis Cañas Crianza 2014

Luis Cañas Crianza 2014, one of the most outstanding Rioja wines. This vintage excels for its tasty, spicy and elegant character, along with for an exceptional value for money. 

Baron de Ley Reserva 2012

Baron de Ley Reserva 2012 is mainly made from Tempranillo. Its long ageing period of 20 months in American oak barrels brings structure and complexity to a group that stands out for its intensity and balance

El Coto Crianza 2013

El Coto Crianza 2013 is a classic Rioja wine, a wine to look good without spending too much money trying.

December is synonymous with the approach of the holiday season, a moment where everybody wants to spend time with friends and family, feeling relaxed and celebrating. So, what could be more enjoyable than drinking original cocktails with people you love? Here you can find some jolly cocktail recipes!

Gluehwein

Ingredients:

• 3/4 cup water
• 3/4 cup white sugar
• 1 cinnamon stick
• 1 orange
• 10 whole cloves
• 1 bottle of red wine

Preparation:

1. In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
2. Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
3. Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)

Hot Spiced Cide

Ingredients:

• 1/4 cup packed brown sugar
• 1/2 teaspoon whole allspice
• 1 teaspoon whole cloves
• 1 cinnamon stick
• 1/4 teaspoon salt
• 1 pinch ground nutmeg
• 1 large orange, quartered with peel
• 2-quarts apple cider

Preparation:

1. Place filter in coffee basket
2. Fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges.
3. Pour apple cider into the coffee pot where the water usually goes.
4. Brew, and serve hot.

Colonial Hot Buttered Rum

Ingredients:

• 2 cups brown sugar
• 1/2 cup butter
• 1 pinch salt
• 2-quarts hot water
• 3 cinnamon sticks
• 6 whole cloves
• 2 cups rum
• 1 cup sweetened whipped cream

Preparation:

1. Combine the brown sugar, butter, salt and hot water in 5-quart slow cooker.
2. Add cinnamon sticks and cloves.
3. Cover and cook on low for 5 hours.
4. Stir in rum.
5. Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg

Instant Russian Tea

Ingredients:

• 2 cups orange-flavoured drink mix (e.g. Tang)
• 2 cups white sugar
• 1/4 cup instant tea powder
• 3/4 cup lemon-flavoured instant tea powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves

Preparation:

1. In a large bowl, combine orange drink mix, sugar, tea powder, cinnamon and cloves.
2. Mix well and store in an airtight container.
3. To serve, put 3 teaspoons of mix in a mug.
4. Stir in 1 cup boiling water.
5. Adjust to taste.

Campo Viejo Tempranillo

Campo Viejo Tempranillo is a composition of Tempranillo grapes from various regions of the Rioja to enhance the true taste of the variety.

Pruno 2014

Pruno 2014, s one of Spain’s most famous and wanted wines. To Robert Parker it’s the world’s best wine according to its price-value-ratio.

As autumn unfolds, bringing along its proverbial brown leaves and icy winds, people start feeling the bites of the cold and need something to warm up their spirit and their body. If you like both hot drinks and alcoholic beverages, you will surely love a flavourful punch. Here are some ideas to properly enjoy chilly days:

Warm and Spicy Autumn Punch

Ingredients:

• 2 oranges
• 8 whole cloves
• 6 cups apple juice
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 1/4 cup honey
• 3 tablespoons lemon juice 
• 2 1/4 cups pineapple juice

Preparation:

1. Preheat your oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, and bake for 30 minutes.
2. In a large saucepan, put the apple juice with the cinnamon stick. Bring to a boil, reduce heat to medium, and simmer for 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
3. Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.

Sparkling Punch

Ingredients:

• 2 lemons
• 3 large oranges
• 1 (6 ounces) can frozen lemonade concentrate 
• 1 litre of club soda
• 2 (750 millilitres) bottles sparkling apple cider
• 1 tablespoon white sugar
• 2 trays of ice cubes

Preparation:

1. Thinly slice the lemons and oranges and place them in a large punch bowl.
2. Pour in the thawed lemonade.
3. Gently stir in the club soda and the sparkling apple cider.
4. Add sugar to taste.
5. Add ice cubes.

Wassail Punch

Ingredients:

• 2 quarts apple cider
• 2 cups orange juice
• 1/2 cup lemon juice
• 12 whole cloves
• 4 cinnamon sticks
• 1 pinch ground ginger

Preparation:

1. In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice.
2. Season with cloves, ginger and nutmeg.
3. Bring to a simmer. If using a slow cooker, allow it to simmer all day.
4. Serve hot.

Luscious Slush Punch

Ingredients:

• 2 1/2 cups white sugar
• 6 cups water
• 2 (3 ounces) packages strawberry flavoured
• 1 (46 fluid ounce) can pineapple juice
• 2/3 cup lemon juice
• 1-quart orange juice
• 2 (2 litres) bottles lemon-lime flavoured carbonated beverage

Preparation:

1. Bring the sugar, water, and strawberry flavoured gelatin to a boil in a large saucepan; boil for 3 minutes.
2. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
3. Combine the contents of 1 container with 1 bottle of the lemon-lime flavoured carbonated beverage in a punch bowl; stir until slushy.
4. Repeat with remaining portions as needed.

Vigneti del Salento Muri Primitivo 2016

Vigneti del Salento Muri Primitivo 2016, a red wine from the region of Puglia that is based on the best of Primitivo.

Diamante

Diamante, a white wine from Rioja that is based on Viura, Malvasía and Macabeo grapes.

The weekend is coming up and you’re just waiting to vent out the stress you’ve been accumulating during a hard week of work. So, nothing is better than a night’s out with friends for tasting some amazing cocktails to feel the groove of the party from the inside. Here you can find some recipes of the best cocktails with vodka on earth:

White Russian

A classic cocktail very easy to make

Ingredients:

• 1 oz. Smirnoff No. 21
• 0.75 oz. Godiva Mocha Liqueur
• 2 oz. heavy cream

Preparation:

1. Mix the vodka and liqueur in an old-fashioned glass
2. Fill the glass with ice
3. Stir the mix
4. Top it off with the heavy cream
5. Serve 

Black Russian

The ‘dark’ version of the White Russian, is another classic one

Ingredients:

• 1.5 parts vodka
• 1 part coffee liqueur

To make it you just have to build it in a rocks glass, add ice cubes, and stir. You can even add some cherries to give more flavour to the cocktail.

Dirty Martini

The “dirty” in the name comes from the olive brine and muddled olives used to make it

Ingredients:

• 2 parts Grey Goose Original
• 2 parts Noilly Prat Original French Dry Vermouth
• 4 Mediterranean olives
• 2/3 part Mediterranean olive brine
• 2 garnish Mediterranean olives

Preparation:

1. Pit four olives and muddle them with olive brine in a Boston glass
2. Add the vodka and vermouth
3. Top with ice cubes
4. Stir
5. Drain the drink into a chilled cocktail glass
6. Garnish with Mediterranean olives

Caramel Spiced Tea

A nice choice for those who want something a bit different from usual drinks

Ingredients:

• 1.5 oz. Smirnoff Kissed Caramel
• 2 oz. strong Chai tea (unsweetened)
• 1 oz. milk or half & half
• 0.5 oz. simple syrup

Preparation:

1. Shake all of the above ingredients with ice
2. Shake and pour the mixture into a double rocks glass
3. Drizzle with caramel
4. Serve

Light Pomegranate Berry Punch

The perfect combination of vodka and red fruits

Ingredients:

• 1.5 oz. Smirnoff Sorbet Light Raspberry Pomegranate
• 2 oz. diet ginger ale
• 1 oz. cranberry juice
• 1 lime wedge for garnish

Preparation:

1. Combine the ingredients in a highball glass
2. Squeeze the lime
3. Stir
4. Serve

Grey Goose Vodka 1L

Grey Goose Vodka 1L

Smirnoff North

Smirnoff North

“Remember, remember the 5th of November…”. This movie quote from the famous film ‘V for Vendetta‘ always played an important role in English history. Every November 5th, people celebrate the Gunpowder plot during the Guy Fawkes night as a memorial for the failed plan of trying to kill King James I.

And what’s a celebration without its signature drink. Therefore, we’ve chosen a few cocktail recipes for you to celebrate the 5th of November properly.

Earl Grey Martini

Ingredients:

• 1 tbsp loose-leaf Earl Grey tea
• 700ml bottle of gin
• Ice

Preparation:

1. Put the Earl Grey tea in a large jug. Pour the gin over and stir with a long-handled spoon for about 45 secs.
2. Strain the gin through a tea strainer over a funnel back into the bottle. You’ll see small particles of leaf still suspended in the gin. Rinse out the jug and, using a coffee filter or some muslin inside the funnel, strain the gin a second time to remove all the particles. This way, the gin will be stable and the flavour won’t change.
3. To serve, shake or stir over ice – I like how the flavours change as the drink dilutes.

Espresso Martini

Ingredients:

• 100g golden caster sugar
• Ice
• 100ml vodka
• 50ml freshly brewed espresso coffee
• 50ml coffee liqueur 
• 4 coffee beans

Preparation:

1. Start by making the sugar syrup. Put the caster sugar in a small pan over a medium heat and pour in 50ml water. Stir, and bring to the boil. Turn off the heat and allow the mixture to cool. Put 2 martini glasses in the fridge to chill.
2. Once the sugar syrup is cold, pour 1 tbsp into a cocktail shaker along with a handful of ice, the vodka, espresso and coffee liqueur.
3. Shake until the outside of the cocktail shaker feels icy cold then strain into the chilled glasses. Garnish each one with coffee beans if you like.

Sloe Gin

Ingredients:

• 50ml sloe gin
• 25ml lemon juice
• 25ml Gin
• Ice
• 100g white caster sugar
• 1 tbsp juniper berries

Preparation:

1. Start by making the juniper syrup. Put the sugar in a small saucepan, then add 100ml water and the juniper berries.
2. Bring to the boil, then take off the heat and gently squash the berries in the liquid using a potato masher. Leave to steep until completely cold, then strain into a sterilised bottle or jar.
3. Keep in the fridge for up to 2 weeks.
   Put the sloe gin, lemon juice, gin and 2 tsp of the syrup in a cocktail shaker with a few ice cubes.
4. Shake well and strain into a tumbler filled with crushed ice.
5. Serve immediately.

Mai Tai

Ingredients:

• 2 tbsp white rum
• 2 tbsp dark rum
• 2 tbsp triple sec
• 1 tbsp grenadine
• 1 tbsp orgeat or almond syrup 
• juice of half a lime
• maraschino cherry

Preparation:

1. Stir all the ingredients together in a jug or shake them in a cocktail shaker.
2. Put a few cubes of ice in a tumbler.
3. Pour the liquid and garnish with a cherry.

You can bet that Halloween is one of the funniest days of the year. Celebrating the night of the dead has become a worldwide phenomenon. Coming from an ancient Celtic harvest festival, the Gaelic festival Samhain, this festival has probably pagan roots, and is celebrated on October, 31st. To make your Halloween party even better, we have prepared you a few cocktails. Face the night that never ends with colourful drinks.

Sweet Poison

Ingredients:

• 1 oz. light rum
• 2 oz. coconut rum
• 1 oz. Blue Curacao
• 1 handful ice
• pineapple juice
• pineapple wedge

Preparation:

1. Combine both rums and Blue Curacao in a cocktail shaker filled with ice.
2. Shake, then pour into a cocktail glass
3. Fill the rest of the glass with chilled pineapple juice.
4. Garnish with a pineapple wedge.

Zombie Cocktail

• 1 oz. light rum
• 1 oz. dark rum
• 1 oz. apricot liquor
• 2 oz. orange juice
• 1 dash lime Bitters
• 1 handful ice
• 1 oz. Bacardi 151 Rum
• orange slice and cherry

Preparation:

1. Combine light rum, dark rum, apricot liquor, orange juice, and bitters using a cocktail shaker.
2. Pour into a large glass filled with ice.
3. Top with the shot of Bacardi 151
4. Garnish with the orange slice and cherry.

Good and Evil

Ingredients

• 1 oz. vodka
• 1 oz. Apple Pucker
• 1 oz. Midori
• 1 oz. triple sec
• 1 handful ice
• pineapple juice
• Sierra Mist
• lemon slice

Preparation:

1. Combine vodka, Apple Pucker, Midori, and Triple Sec in a cocktail shaker filled with ice.
2. Shake.
3. Pour the mixture into a cocktail glass
4. Top with pineapple juice and Sierra Mist.
5. Garnish with a slice of lemon

Bloody Black Currant Punch

Ingredients:

• 1¼ c. brandy
• ¼ c. sugar
• 4 c. black currant nectar
• 1½ c. cold seltzer

Preparation:

1. Stir brandy and sugar in a large bowl.
2. Add nectar
3. Stir to combine.
4. Refrigerate until cold, about 1 hour.
5. Add seltzer just before serving.

Ron Barceló Añejo

Ron Barceló Añejo

De Kuyper Curacao Blue

De Kuyper Curacao Blue

Eating is not only a ritual for satisfying our stomach or take energies to go through the daily routine but is, above all, a moment of enjoying flavours and tastes that brings happiness. The pairing between food and a drink is an amazing explosion of senses. So here we recommend you three nice recipes of dishes that you can perfectly enjoy with a good wine.

Balsamic Grilled Flank Steak and Arugula Salad

Ingredients:

• 1.5 lb flank steak
• 3 Tbs, 3 tsp balsamic vinegar, separated
• 6 Tbs olive oil
• 1 tsp dijon
• 1 clove garlic, minced
• 1 tsp chopped shallot
• 1 tsp salt
• ¼ tsp pepper
• 1 pint of cherry tomatoes
• 5 oz arugula
• ½ lb Beecher’s Flagship cheddar cheese

Preparation:

1. Whisk together the 3 Tbs balsamic vinegar, 6 Tbs olive oil, dijon, garlic, shallot, salt, and pepper. Place steak in a zip lock bag, pour balsamic mixture over, seal airtight and refrigerate overnight or 8 hours.
2. Heat grill and then place marinated steak on the grill top. Grill each side of the steak for 5 minutes, turning 90 degrees after 2 ½ minutes to create a diamond mark on the steak. When the steak has been grilled for a total of 10 minutes or is the temperature of 140 degrees, pull from the grill.
3. rush with 3 tsp of balsamic vinegar, season with salt, then cover and let rest for 10 minutes. While steak is resting grate Beecher’s cheese and slice cherry tomatoes in half. Cut the steak into thin slices and serve over a bed of arugula.
4. Garnish with cherry tomatoes, Beecher’s cheese, a drizzle of extra virgin olive oil, and freshly cracked pepper.

Italian Sausage Soup

• 1 pound Italian sausage
• 1 clove garlic, minced
• 2 (14 ounces) cans of beef broth
• 1 (14.5 ounces) can of Italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounces) can of great Northern beans undrained
• 2 small zucchini cubed
• 2 cups spinach – packed rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Preparation:

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Baked Dijon Salmon

Ingredients:

• 1/4 cup melted butter
• 3 tablespoons Dijon mustard 
• 1,1/2 tablespoons honey
• 1/4 cup dry breadcrumbs 
• 1/4 cup finely chopped pecans 
• 4 teaspoons chopped fresh parsley 4
• (4 ounces) fillets salmon
• salt and pepper
• 1 lemon

Preparation:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the breadcrumb mixture.
4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork.
5. Season with salt and pepper, and garnish with a wedge of lemon.

Dom Pérignon Vintage luminous label 2009

Dom Pérignon Vintage luminous label 2009 is a sparkling wine made by Moët & Chandon from the region of Champagne vinified with pinot noir and chardonnay from 2009 and has an alcoholic content of 12.5%.

Vidigal Porta 6 2016

Vidigal Porta 6 2016 is the product of the fertile vineyards from Alenquer and Cadaval, in the mountains in the North of Lisbon. 

Enjoying cold beer is probably the best part of hanging out with your friends, whether on a nice terrace during a sunny day or in a pub at night. But beer is not just a simple drink, it is also a delicious ingredient for cooking and create amazing dishes. Here you have a few recipes to follow. Just enjoy.

Can Can Chicken

Ingredients:

• 1 tablespoon salt
• 1 teaspoon sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 broiler/fryer chicken (3-1/2 to 4 pounds)

Preparation:

1. In a small bowl, mix the first seven ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over the skin. Tuck wings under chicken. Refrigerate, covered, 1 hour.
2. Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the beer from a can. Using a can opener, make additional large holes in the top of the can; place the can in the ack.
3. Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of the thigh reads 170°-175°.
4. Carefully remove the pan from grill; tent chicken with foil. Let stand 15 minutes before carving.

Beer cheese in a bread bowl

Ingredients

• 1 round loaf (1 pound) pumpernickel bread
• 2 jars (5 ounces each) sharp American cheese spread
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup beer or nonalcoholic beer
• 1/2 cup real bacon bits

Preparation:

1. Cut top fourth off loaf of bread; carefully hollow out the bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
2. In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave, uncovered, 20 seconds longer. Stir in bacon.
3. Fill bread shell with cheese dip. Serve with reserved bread cubes. 

Beer Macaroni and cheese

Ingredients

• 1 package (16 ounces) elbow macaroni
• 1/4 cup butter
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 tablespoon ground mustard
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 2-1/2 cups 2% milk
• 3/4 cup amber beer
• 1/4 cup heavy whipping cream
• 3 cups (12 ounces) shredded cheddar cheese, divided
• 2 cups (8 ounces) shredded fontina cheese
• 2 tablespoons grated Parmesan cheese, divided
• 2 tablespoons minced chives
• 5 bacon strips, cooked and crumbled

Preparation:

1. Cook macaroni according to package directions for al dente.
2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives.
4. Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
5. Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.

Chocolate Guinness cake

Ingredients:

• 1 cup Guinness
• 1/2 cup butter, cubed
• 2 cups sugar
• 3/4 cup baking cocoa
• 2 eggs, beaten
• 2/3 cup sour cream
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking soda

Preparation:

1. Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
2. In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
3. Bake at 350° for 45-50 minutes or until a toothpick inserted in the centre comes out clean. Cool completely in pan on a wire rack. Remove sides of the pan.
4. In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of the cake so that it resembles a frothy pint of beer. Refrigerate leftovers.

Brooklyn Local 1 75cl

Brooklyn Local 1 75cl is a strong ale brewed by Brooklyn Brewery native of United States and has an alcoholic content of 9%.

Westvleteren 12

Westvleteren 12 enjoys the fame of being one of the best beers in the world. 

Cuisine is an art. And cooking is a cultural expression that varies from country to country and from cook to cook. But one thing is for sure: there are some ingredients that always work out. The role of wine is crucial in the essence of modern cuisine. So we want to propose you three important recipes of nice dishes you can easily prepare with wine.

Meatloaf with Red Wine Glaze

Ingredients:

• 2 slices of white sandwich bread, torn into pieces
• 1/2 cup milk
• 1 large egg 1
• large egg yolk
• 2 tablespoons coarsely chopped 
• 1/2 teaspoons finely chopped sage
• 1 teaspoon finely chopped thyme
• 1 tablespoon kosher salt
• Pinch of freshly ground black pepper
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• 3/4 cup freshly grated Parmigiano-Reggiano cheese

Preparation:

1. Preheat the oven to 350°. In a large bowl, combine the bread pieces with the milk and mash to a paste. Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth. Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
2. In a medium skillet, melt the butter. Add the onion and cook over moderate heat until softened about 7 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Let cool, then transfer to the bowl. Add the lamb, pork and veal and knead until evenly combined.
3. Brush a medium oval baking dish with oil. Transfer the meatloaf mixture to the dish and put it into a 4-by-12-inch oval loaf. Bake for about 50 minutes, or until firm but not quite cooked through.
4. in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy, about 15 minutes.
5.  Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the centre registers 150°; brush once more with the remaining glaze during baking. Let the meatloaf rest for 15 minutes, then thickly slice and serve.

Wild Mushroom and Red Wine Risotto

Ingredients:

• 5 1/2 cups chicken stock
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• Salt and freshly ground pepper
• 1 and 1/2 cups arborio rice 
• 1/2 cup dry red wine
• 2 tablespoons unsalted butter
• 1 pound mixed wild mushrooms
• freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped flat-leaf parsley

Preparation:

1. In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper. 
3. Meanwhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.

Lentils with Red Wine and Herbs

Ingredients:

• 1 1/2 cups French green lentils (12 ounces)
• Salt 1 tablespoon extra-virgin olive oil
• 1 small red onion, finely chopped
• 1 garlic clove
• 1/4 cup dry red wine
• 1 packed cup baby spinach (2 ounces)
• 1/2 cup chicken stock
• 1 tablespoon crème fraîche
• 4 lightly packed cups mâche (2 ounces)
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped cilantro
• Freshly ground pepper

Preparation:

1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
2. Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted about 2 minutes.
3. Season with salt and pepper and serve warm.

El Molar 2016

El Molar 2016 stands out like a shiny diamond for its fruity touch. Don’t wait any longer and try a glass of this Jumilla gem.