Eating meat, in moderation, and drinking wine are both pleasures. And if we combine the two with each other it’s even better, don’t you think?

Red meat goes well with red wine, but other types of meat can be paired perfectly with other types of wines. A rosé, in addition to red, pairs very well with steak tartar. At the same time, a good entrecote of veal is perfect with strong and consistent red wines (Priorat, Penedès, and Malbec or Cabernet Sauvignon grapes). The meat will taste better, but in addition, the pairing always depends on the sauce that is used to season the red meat.

Poultry and chicken are preferable with white and light red wines. Poultry meat is very versatile and therefore requires different wines. Wines produced on the Syrah grape go very well with duck, and once again it is worth mentioning the Cabernet Sauvignon, a grape that is strong on the palate, which surely compliments this type of meat. It is recommended pairing game (partridge or pheasant, ostrich) with young red wines.

Pork can be paired with any type of wine, whether white wines or rosé wines. The meat is more mellow and tender, and it does not need to be paired with wines that are too strong.

And the sausages? When we prepare meat on the grill or barbeque, often with some sausages on the side, we often choose red wines to accompany the meal. Similarly, we often choose the full-bodied red wine when preparing lamb as this meat is denser and more marked.

If we opt for baked or roasted meats, then, thanks to slow cooking and great preparation, it is better to drink more concentrated wines, such as Cabernet Sauvignon, Syrah and Merlot. Again, the Cabernet Sauvignon pairs really well with dishes such as osso buco.

Azul Portugal Setúbal Rosé 2017

The Azul Portugal Setúbal Rosé 2017 is a rosé wine from Setubal produced by Azul Portugal made of touriga nacional and aragonêz.

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Porta 6 Vinho Verde Branco 2018

The wine comes from the famous Portuguese wine region Vinho Verde, which is located in the north of Portugal.

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Wine has become an essential element in most restaurants. Currently you can find there several Appellations of Origin from many different places and special gastronomic wine lists, endorsed by sommeliers who join forces with the chefs to create perfect pairings. Follow our route of the best restaurants with wine pairing in Barcelona.

1. Barcelonas, at the Gran Hotel La Florida

At this restaurant you can enjoy high cuisine, not only for its location, 500 meters above the city, near the Tibidabo, but also because it takes good care of every detail of its cuisine, Mediterranean and Catalan, where the chef Jordi Delfa offers two different tasting menus for those who wish a total immersion in the new gastronomy. These are paired carefully with wines of varieties of geographical proximity represented in the appellations Montsant, Priorat or Penedés, taking also into account other areas such as Rioja and Ribera del Duero, organic wines, Sherry wines, French wines and a wide variety of champagnes.

2. Sintonía

The ex-Bulli Pablo Tomás proposes a menu that one can build “a la carte”, according to the dishes that are available at that moment. But the highlight is that they have a wine list of 100 references, eminently from small producers, focusing on the gastronomic side. Prepared by Patricia Pacho, maître of the restaurant, Catalan wines take centre stage, as well as champagnes, sparkling wines or wines by the glass. Its pairing pays attention to combining products from the land with wines also from the same origin. The bouillabaisse stands out with a rosé from the area of ​​Soria, and the red wine Ferret from Priorat for the veal knuckle with vegetables, cut in front of the diner. “Some vegetables with a light and aromatic wine could help that intended balance. A barrel with deeper notes is perfect for a white meat that has a more complex elaboration”, explains Patricia Pacho.

3. Caelis

The Caelis wine list is based on local and Spanish wines, as well as French, Italian, German and American wines. They offer 350 references and also different and new options that the sommelier and the chef try, in order to offer something outside of the usual. Here we find several tasting menus: the Tierra y Mar (“Land and Sea”) is shorter and paired only with Catalan wines, while the Celebration is longer, and there are wines from all over the world.

4. Nora BCN

There are restaurants that surprise for their thorough and extensive wine list. At Nora there is a “wine room” where you can eat or dine with wine pairings to combine perfectly, with a mix of Catalan and international cuisine.

Porta 6 2017

PPorta 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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Hortas do Caseirinho

An excellent white wine from Portugal with a unique price-performance ratio.

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Martian wine may seem totally surreal and very much like science fiction. We are likely to think like that because humans have not yet set foot on the red planet. But we have already taken some very important steps in that direction. We have sent satellites and space crafts to Mars that are exploring this faraway world at this very moment. And with our discoveries so far, some people have also raised the question whether it would be possible to make wine on Mars.

Grapes for Wine from Mars: Where Did the Idea Originate?

Is it all a joke? Not at all. The outlandish idea originated in Georgia, a country that boasts of winemaking traditions going back thousands of years. The founders of this project believe that Georgia, with its proud history of viticulture, should also be the pioneers of introducing winemaking on Mars.

Apparently, a group of researchers and Georgian businessmen have joined an appeal from NASA to produce greenhouse varieties of vines and grapes that are suitable for growing on Mars. The so-called IX Millennium project is in the hands of the Georgian space research agency, the Tbilisi University of Commerce and Technology, the National Museum and a company named Space Farms.

A Futuristic Project

The project seems to be serious. One of the scientists working on this project is developing a bacterium that could transform the arid and dusty soil of Mars into fertile land. The long-term intention is to transform the soil of Mars so we can start growing plants.

Another aim of the project is to produce a variety of grape that is indigenous to Georgia. The researchers have therefore studied the 525 varieties in the country. The first results conclude that it might be possible to use the variety called Rkatsiteli. This variety is normally used to produce white wine and it has notes of green apple.

The Georgian grape varieties are tested in an environment here on earth that mimics that of Mars. By creating similar conditions, we get an idea of how they develop in this specific atmosphere. They plan to produce wine from these grapes to get a clearer indication of whether, in the future, it is possible to make wine with grapes from Mars.

However, the process to produce the first bottle of Martian wine will be very long. The Georgian researchers do not need to hurry. Most importantly, NASA must first continue to explore the territory and find a way to get to Mars safely.

Georgian Wine

According to history, the Georgian territories are the areas of origin of the vine shoots and the birthplace of viticulture. Winemaking tools, such as wine presses and different wine containers made of metal or clay, have been found during geological excavations in the territory. There is archaeological evidence for grape wine and viticulture dating all the way back to the early Neolithic period.

The region with the highest wine production lies in the eastern part of the country, a region called ”Kajeti”. This region is still the centre of Georgian winemaking to this day. The grape harvest is taken to the marani or winery, where the grapes are deposited in the sacjenli or wooden containers like hollow trunks.

Only time will tell whether Georgia will also claim the title as the cradle of Martian wine. But for now, they have an undeniable claim to being the pioneers of winemaking on Planet Earth.

Farnese I Muri Primitivo Puglia Vigneti del Salento 2017

The Primitivo “I Muri” from Vigneto di Salento, the Apulian winery of Farnese, is a very juicy and fruity red wine.

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Casal Mendes Rosé

As a table wine, the Casal Mendes Rosé cuts quite a figure.

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He is the god of religious ecstasy, of wine, and of the liberation of the senses. The figure of Dionysus, also known by the Romans as Bacchus, is closely linked to the birth of theatre. The theatre was born as a religious celebration in honour of the god Dionysus, lover of dance and music.

Dionysus was the fruit of the extramarital relationship between Zeus, the king of the gods, and Semele, who was the mortal daughter of Cadmus, king of Thebes. After his birth, Dionysus was brought to Nysa, a mountain with an unknown location. This was done to protect him from the revenge of Hera, who was the wife of Zeus. Dionysus lived by the mountain with his teacher Silenus and his nymphs in a cave covered with wild vines.

The Discovery of Wine

Dionysus was a noisy and lively child. He was passionate about hunting and hiking in the forest and the countryside. He was extremely intrigued by the wild plants that grew around his cave. These plants eventually led him to an important discovery: wine. One day he picked a bunch of grapes and pressed it into a gold cup. The result was a purple-red alcoholic beverage. The nectar was able to strike down fatigue and worries, and it gave a feeling of euphoria. The young man also noticed that the longer he left the wine to rest in the glass, the greater the sensation of intoxication. Dionysus had just discovered the wonders of fermentation.

Dionysus introduced the wine to all the creatures of the forest, the nymphs, and the satyrs. They adopted it as a drink during their holidays. He also embarked on a trip around the world to share his precious discovery with all of humanity. He lived through different adventures, but always escaping the wrath of Hera.

The Birth of the Theatre

During the spring and autumn festivities that celebrated Dionysus, there were festivals and songs – the dithyrambs. These songs told the tales of the actions and adventures of the god Dionysus. The dithyrambs, an ancient form of Greek lyrical poetry sung by a male choir, were initially quite vulgar. However, over time it became a true art form that the true poets grew dedicated to. In addition, singing was often accompanied by dances and rituals. This is where the drama began and, consequently, the history of the theatre.

Dios Baco Buleria Fino

Dios Baco Buleria Fino: a generous wine from the DO Jerez-Xérès-Sherry with selected bunches of fine palomino.

Exlibris Baco 2015

Exlibris Baco 2015: Douro red wine produced by Exlibris Baco based on bunches of tinta roriz, touriga nacional and touriga franca from 2015.

Farnese I Muri Primitivo Puglia Vigneti del Salento 2017

Puglia has been considered a fertile wine country since ancient times.

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Montaria 2017

Are you looking for a wine that convinces you with an unbeatable price-performance ratio? Montaria 2017 has the solution!

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There are wine cellars as grand as cathedrals, including museums and beautiful tasting rooms. Most of us assume that the largest wine cellar in the world is probably located in Spain or France. But that is not the case. The two countries with proud winemaking traditions do have wine cellars of many square meters. But you will find the largest wine cellar in the world 30 kilometres from Chisinau, the capital of Moldova. The name of this amazing underground city of wine is Milestii Mici. Let’s find out a bit more about this place.

Guinness Book of Records recognises Milestii Mici as the largest wine cellar in the world. The cellars extend for an impressive 200 kilometres. Currently, only 60 of those are in use. They use the cellars for storing, preserving, and maturing high-quality wines. There should be no doubt that this impressive place is a must-visit for wine experts. When you arrive, a lavish entrance with two fountains emanating red and white wine will greet you.

An Underground City of Wine

The cellars were founded in 1969 and consist of different streets which are named after varieties of grapes. You can make stops at, among others, Chardonnay, Cabernet or Pinot Noir where you also get the opportunity to do tastings. The underground cellars are up to 80 meters deep and you can experience wine tastings throughout these underground streets. While you sip away on the wine you can enjoy the views of impressive quantities of properly stored wine from various places, especially from Russia. There are more than 1.5 million bottles of wine from the best winemakers in the country in their famous ”Golden Collection”.

More than 70% of the stored bottles are red wines, 20% are white wines, and about 10% are dessert wines. The conditions in the cellars preserve all of these bottles perfectly. There is a constant temperature between 12 and 14 degrees Celsius and a relative humidity of 85-95%.

Although the place is, to some extent, somewhat histrionic, wine collectors very much enjoy visiting this magnificent wine paradise. The number of stored bottles is simply astounding! The people of Chisinau are very enthusiastic about wine and everything surrounding it. Therefore, it is not surprising that the largest wine cellar in the world can be found here.

Experience the Annual Wine Festival

If you are interested in visiting Milestii Mici you might want to consider planning your trip for the beginning of October. The National Wine Festival takes place annually and celebrations include parades and artistic shows related to traditional harvest festivities. You will get unforgettable memories of the great wine cellar and the magical world of wine, dungeons, tunnels, caves and tasting rooms.

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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Terras de Alleu 2016

Terras de Alleu 2016 is an uncomplicated wine from Douro.

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Most people probably don’t know much about Armenian wines in comparison with wines from other parts of the world. But Armenian wines are in fact some of the oldest known wines. Did you know that the oldest winery in the world was discovered in Armenia? Let’s learn a bit more about the wine from this interesting country.

The knowledge of Armenian wine was expanded not too long ago. A team of Armenian, Irish and American archaeologists found a cave in the province of Vayotz Dzor (near the Iranian and Turkish borders). The findings in this cave have since then been determined to be remains from the oldest winery in the world. The archaeologists found remains of cups, bowls, pressed grapes and seeds, among other discoveries, inside the cave.

How Do We Know It Is the Oldest Winery in the World?

The archaeologists used carbon dating to determine that the grape remains found in the cave dated all the way back to 4,000 BC. This is an astonishing find which lets us know that the fermentation of grapes was already being done as far back as the Copper Age.

We, therefore, know that the production of wine stretches very far back in time. Furthermore, the studies concluded, that the people of the time used to drink the wine at funeral ceremonies and at any event surrounding the royalty of the different periods. This was deduced because many tombs were found next to the winemaking sites. The archaeologists also discovered remains of Malvidin, which is a natural pigment that gives the wine its red colour.

How Was the Wine Made?

The winemakers used large bowls in which they pressed the grapes with their feet to make their wine. The must that was produced was then poured into casks of clay where it was fermented. The size of each cask was approximately one meter in diameter, and it could hold around 54 litres of liquid.

The archaeologists also concluded that the people of the time stored their wine inside the cave in different jars and vessels. In that regard, not much has changed. To this day we store wine in a similar fashion because we know that a cool climate preserves the wine perfectly.

Some experts believe that viticulture might have been born in these Armenian mountains.

Armenian Wine Today

Armenian wines are still appreciated to this day. Several wineries in the country, both old and new, have a great historical and cultural legacy. One example is Karas, which has more than 400 hectares of vineyards located at an average altitude of 1,100 meters above sea level.

These vineyards produce grapes of both international and native varieties. For white wines, these include chardonnay, viognier, and kangun. Among the varieties for red wines, you will find malbec, tannat, syrah, merlot, and cabernet franc.
 

Semele 2016

A red wine from the DO Ribera del Duero with fine bunches of merlot and tempranillo grapes from the 2016 vintage and with an alcohol content of 14 %.

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Laya 2017

LA red wine with DO Almansa with monastrell and garnacha tintorera from 2017. It boasts an alcohol content of 14.5 %.

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We already know about the multiple health benefits that we enjoy when drinking wine. Many studies have shown that the consumption of wine offers beneficial effects to the body.

Therefore, Corporación Vinoloa is giving us a reminder by listing the health benefits of wine.

– It can prevent cardiovascular diseases. The premise here is that the daily consumption of wine is 150 ml. The antioxidants contained in the wine increase the levels of ‘good’ cholesterol or HDL and this prevents the formation of clots.

– It promotes healthy gums. Your mouth can enjoy some incredible benefits from drinking wine. It is good for gum treatment and for cleansing the palate. The composition of the fermented grapes prevents the appearance of streptococci and bacteria related to caries. It is also very effective against gingivitis and sore throats.

– It 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.

– It gives you a greater sense of happiness. It has been shown that the intake of wine also has mental benefits. When you enjoy a glass of wine endorphins are released, relaxation increases, and we feel happier as a result.

– It helps you stay in shape. You may not know that wine can be the perfect ally to maintain that beach body. Red wine is composed of a gene that prevents the formation of fat cells and allows stimulating the existing ones to purify them and eliminate them.

– Vinotherapy for the skin. We are discovering more and more benefits of wine to the skin. It is good for deep hydration, it can increase elasticity and promote a better complexion, and it fights off free radicals.

-It improves the peripheral circulation of the dermis. It has been shown that wine can relieve tired legs and reduce the appearance of varicose veins.

Azores Wine Company Isabella a Proibida 2016

This red wine from Azores shows an alcoholic strength of 12%.

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Montaria Premium 2016

The Portugues red wine Montaria Premium 2016 is elaborated by Parras Wines.

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There are so many types of alcoholic beverages and it begs the question: how should we classify alcoholic beverages?

We can classify them by origin or by alcohol content. But the most general classification of alcoholic beverages is the one that refers to the production method.

Thus, there are 4 types of alcoholic beverages: Fermented beverages, distilled beverages or spirits, fortified beverages or liquor wines, and liqueurs and creams.

Fermented beverages

As indicated by its name, we can obtain fermented drinks through a fermentation process. The sugar of the fruit or grain used in the process (grapes, apples, wheat, barley etc.) is turned into alcohol. This chemical reaction is possible when there is a necessary presence of yeasts. The most common yeasts in wine and beer are of the species Saccharomyces cerevisiae. Furthermore, the adequate conditions must be present, meaning, the lack of oxygen.

The fermentation process also varies depending on the drink. During the production of wine, the yeasts that are responsible for the fermentation are microscopic fungi. The fungi are naturally found in the skins of the grapes. The fungi will trigger a reaction that lasts about ten days. Nowadays it is produced in stainless steel tanks. This process is called spontaneous or tumultuous fermentation.

Wine, champagne, cava, and beer are the most popular fermented beverages. Cider, vermouth, sato, sake, pulque and tepache, among others, are other drinks that also fall into this category

Distilled beverages or spirits

Distilled beverages or spirits, also called Eau de vie, are obtained from the distillation of a previously fermented beverage (whether it be fruit, grains, herbs, roots or sugary plants.) But how is the distillation process carried out for these alcoholic beverages? You bring the liquid you want to distil to the boiling point to separate the alcohol from the rest of the liquid. Once cold, the alcohol condenses again, and you obtain a drink with greater alcohol content.

You can obtain a very extensive range of beverages from this thousand-year-old technique. The secret lies in knowing how to add the right ingredients, and in the right measures, to get a drink with an alcohol concentration that is also pleasant on the palate. Starches and other seasonings of vegetable origin can be used for this purpose.

Among the main varieties of distilled beverages are whisky (obtained from the fermentation of grain must), vodka (grain), tequila (agave), rum (sugar cane), gin (grain), pisco, marc (wine), brandy and cognac (wine), among others.

Fortified beverages or liquor wines

The fortified beverages or liquor wines have been fermented and are fortified by the addition of wine alcohol. This is done in order to increase its alcohol content and achieve a balance in its flavour. Thus, the alcohol present in this type of drink has a double origin: the one that arises from the natural process of fermentation, and the one that comes from a distillation process with the objective of going from the initial 15% to the desired 17%-25%.

In this group of alcoholic beverages, we find fortified wines such as Porto, Sherry, Madeira, Marsala, Manzanilla, and French banyuls. Most of the time they are fortified with brandy.

Liqueurs and creams

Liqueurs and creams are beverages that are made by mixing fruits, aromatic spices and sugars with spirits or cream of milk. The process can vary a lot, but the results are similar. In fact, this classification is the broadest as the diversity of liqueurs and creams is almost as wide as geography: every region or area of the world has some distinct, local liqueur or cream! The most popular beverages are usually those made with fruit and herbs. Some beverages have medicinal purposes. The degree of alcohol is usually varied, as well as the drink itself. With this type of drink, there are no restrictions or rules.

Some liqueurs are obtained through the infusion process. This involves pouring very hot water (at about 90º) over the desired mixture of herbs, fruits, spices, nuts or other ingredients.

Other liqueurs are obtained through maceration. This means that the flavour is extracted from solid substances through an extraction liquid that – in the case of liqueurs – consists of water and alcohol. This process is carried out cold and particularly consists of covering the solid part of the recipe (fruits, herbs, etc.) with the mixture of water and alcohol. After a few days (depending on the ingredients) this mixture is filtered, a syrup is added, and the drink is bottled.

Finally, you can also make liqueurs by mixing the ingredients. The famous Baileys Irish cream is made from the optimal combination of dairy cream and Irish whiskey. This is a formula that other makers of liquor creams also follow.

If you want to know more

Now that you know about the types of alcoholic beverages, we encourage you to learn more about alcoholic beverages, winemaking, myths about beer and the best-known brands of wines and spirits through the following related articles.

• Elaboration of rosé wines
• Vodka distillation process
• Whiskey or whisky? The origin of the words
• 10 myths about beer
• How to make homemade whiskey cream
• How to make homemade coffee liquor

Finally, we suggest two liqueurs with a lot of history that will surely be to your liking!

Dows Finest Reserva Port

A fortified wine based on port and comes with an alcohol content of 20%.

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Vodka Finlandia

Vodka Finlandia has become one of the most consumed vodkas worlwide

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The gastronomy industry is one of the most advanced towards the future. Such is their experimentation that now it also makes use of DNA to create new flavours and textures. Apparently, González Byass, for the first time in history, has just led an initiative consisting of pairing the first menu of history based on the diner’s DNA.

Science, wine and gastronomy

If what is sought is to match, more and more, the tastes of the diner, with this experiment the success is assured, because they have created a perfect symbiosis between science, wine and gastronomy, applied to haute cuisine. The González Byass family of winemakers has paired a personalized menu, associated with the tastes and nutritional aspects of each diner, according to the genetics of the users.

This menu has been designed by Mauro Colagreco, a chef with 2 Michelin stars and number 3 in The World’s 50 Best Restaurants; the geneticist doctor Jorge Dotto and the aforementioned González Byass winemakers. Thus, both the ingredients and the wines have responded to the preferences of taste, aroma and other health indicators, derived from the data of the genetic tests carried out by The Gen Company Laboratory.

Doctors have already anticipated, a few years ago, that DNA is the key to define treatments, know diseases and also be able to apply to many other areas of society, as we have seen in the beauty industry.

What does this study consist of?

To define a menu tailored to the tastes of a person, different factors are taken into account. For example, environment, health status, diet and cultural influences, habits, learning capacity and genes. Such actors are responsible for the perception of the flavours.

It should be noted that humans have taste receptors in the nose and tongue. Therefore, we perceive different types of flavour, from sweet to salty, sour, bitter. Also in this group, there is a receptor that was discovered not long ago, the umami (a subtle flavour with a prolonged aftertaste that is difficult to describe). The receptors send a signal to the brain that, together with external factors, determine whether something is likeable or not.

This process involves more than 35 receptors and more than 400 in the detection of aromas. From the basis of some “instructions” encoded in the DNA, a wide variety of flavours are perceived, as indicated by The Gen Company Laboratory, performer of this pairing, based on the DNA of people.

Thus, a panel designed by Dr. Dotto has been analysed, containing genes associated with nutritional aspects, tastes and flavours. From there, the individualized profiles of each diner have been obtained. This provides accurate information about the genetic predisposition to perceive the tastes. In addition, it offers other indicators such as intolerances, response to poly and mono-saturated fats or even the genetic risk of having specific vitamin deficiencies.

According to the interpretation of these profiles, the chef has designed a menu for each genetic type, prioritizing the tastes related to each one according to what their DNA indicates, as well as values ​​related to nutrition. González Byass has contributed with a personal touch, the pairing, representing the ecological diversity of this Family of Wines. Will we eat like this in the near future?