Soup, seafood, nougat and cava will be present in many Spanish tables this Christmas, but what usually eat and drink during the Christmas dinners in the rest of Europe? Let’s do a review of some of them. Take note if you want to incorporate some dishes into your menus!

Christmas dinners in England

As you already know, in Anglo-Saxon countries there are plenty of sweets and desserts, therefore, at Christmas puddings of different flavours with seasonal fruits are common, in addition to ginger cookies that can be decorated with Christmas designs and cakes as the Yule log. But before, the English eat roast turkey accompanied by side dishes such as potatoes. To drink, as is often quite cold, Mulled Wine is a tradition, being a hot wine with sugar and other spices.

Christmas dinners in Belgium

Turkey is repeated to eat at Christmas dinner, and sweets run through the holidays. During the dinner is usually eaten a dessert made with cream, in addition to the special and differently flavoured Belgian chocolates. Champagne and wine from France or Italy are the preferred drinks for Belgians.

Christmas dinners in Italy

Christmas dinner in Italy mix capon and turkey with different types of fish. The dessert is known worldwide: panettone and pandoro. Besides Italian D.O. wines to drink, it is also frequent the mulled wine and fruits.

Christmas dinners in Sweden

In the countries of northern Europe drinks also must be hot, so the Swedes drink julmust, with malt and hops, in addition to delicious fish, ham, chocolate candy and gingerbread cookies.

Christmas dinners in Germany

The combination of dishes is rich, so we can find lamb, duck and fish. As in other countries, it’s usually a family dinner, in which each member receives dishes with fruits and varied sweets. And mulled wine, which in this case is a mixture of red wine, lemon, cinnamon, cloves or other spices, and sugar. Besides champagne, also not lacking in the German Christmas tables.

Christmas dinners in Spain

Seafood, fish, soups, Iberic ham have always a highlighted place in Christmas dinners, and so have sweets. The so-called “turrones”, also known as Nougat (a family of confections made with sugar or honey, roasted nuts, whipped egg whites, and sometimes chopped candied fruit) are equally important in Christmas dinners, as much as wine and sparkling wines.

Moët & Chandon Brut Impérial

Moët & Chandon Brut Impérial:  a sparkling wine from Champagne DO of the best of pinot noir and pinot meunier grapes and 12,5º of alcohol strength.

Pol Roger Brut Réserve

Pol Roger Brut Réserve: a wine sparkling with DO Champagne a based on pinot noir and pinot meunier and 12.5º of alcohol. 

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.

Buy Azul Portugal Setúbal Rosé 2017

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.

Buy Porta 6 Vinho Verde Branco 2018

Where is it written that eating pizza or hot dogs cannot be combined with a good wine? Wine does not always have to be accompanied by fancy cuisine as it can successfully be paired with an infinite variety of dishes.

Limitations are not our philosophy. Even the experts say it, like Nicolás Boise, chief sommelier of Mugaritz restaurant, who was quoted in the Spanish Newspaper El País recommending that junk food and wine can be a perfect combination.

But what wines pair well with fast food? It depends on the ingredients in each dish. If you are eating a sausage the choice of wine will depend on the type of sausage, the sauces and the other ingredients in that particular dish.

The basic hot dog (with mustard and ketchup and nothing else) goes well with white wines of the Gewürtzraminer type. If the hot dog also has crispy onions both rosés and sparkling wines will pair very well.

Nowadays it’s pizza and wine! Beer is not the only drink that goes well with pizza; if you prefer having a glass of wine instead we recommend rosé as the best option. Young red wines are also a good pairing. If the pizza has anchovies (something that is currently scarce), it is better to choose a white wine to counteract the flavour, and if you opt for a barbeque pizza you might find that going for a consistent and full-bodied red wine, like a Merlot, is an excellent choice.

Chocolate desserts marry perfectly with many kinds of wines. We already feel quite uncomfortable about the milkshakes found in many fast food establishments, and if we had wine with our dinner we would also like to finish with wine. In fact, you will find that there are some wine and chocolate combinations that maximise the flavours. For these types of desserts, we recommend red wines.

For certain spicy dishes, like kebab, the best combination is made with an intense and stronger wine. And red wines are also preferred when pairing with hamburgers. For some quick tapas, the white and sparkling wines are excellent choices, while taking into account the type of tapas and whether the dish has meat or fish.

Miraval Rosé 2017

Miraval Rosé 2017

By Ott Rosé 2016

By Ott Rosé 2016

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. 

A few months ago, nutritionist and published author Sarah Flower revealed the truth regarding some foods that were thought as harmful to our health. However, she has redeemed them to show us that we can actually include these foods in our daily diets without any problems.

We have been taught that food like coffee, eggs, coconut oil and whole milk are bad for our health but reality tells us a different story. They can provide us with a lot of benefits. For instance, it is proven that whole milk is better for our health than skim milk, for example. Eggs, on the other hand, are an essential component for those who want to lose weight.

A very good low-cost snack with few calories that we can enjoy in all conscience at home is popcorn; another beneficial food is potatoes as they are full of vitamin C, B6, potassium, phosphorus, and zinc; plus coffee, in a moderate diet, can improve our brain activity and overall performance.

“For many years, we have been told that fat is bad for us, that eggs are not healthy and, instead, they have been suggesting us to submit ourselves to a diet based on processed food. It’s time to let that go and start enjoying real and authentic food – eggs, whole milk, cheese, butter, peanut butter… everything is good if we follow one simple rule: eat them in their pure state”, Flower says.

“It is not the food what makes us sick, is all the processing they go through. It’s time to change our way of thinking towards the food we eat and stop being paranoid about fat and calories. A cereal rich diet and real food are what we need.”

Following these nutritional recommendations, here are 10 foods you thought were bad for your health but really aren’t:

1. Coffee: excessive coffee consumption can disrupt our nervous system, produce gasses and cause a laxative effect. However, consuming coffee in moderation, you can improve brain health, lose weight faster and lower the risk of Alzheimer.
2. Potatoes: this vegetable is considered a starchy food, which is then converted into glucose that increases the sugar levels in our blood. It is also very rich in other nutrients: A medium potato can provide us 50% of our daily dose of vitamin C, 30% of B6 and 25% of potassium. It also contains magnesium, vitamin B, and zinc.
3. Eggs: eggs have been avoided for the risk of salmonella, their high cholesterol, and fat. However, this kind of fat, high in protein, provides a sensation of satisfaction, satiety, for a longer time which helps those who are looking to lose weight.
4. Peanut Butter: a lot of people avoid peanut butter for its contained fat as well, but peanuts are rich in protein, magnesium, vitamin E, antioxidants, potassium, and fiber.
5. Canned beans: the liquid used to preserve the beans can have a high amount of sodium, so it’s better to read the labels first. However, they are a rich source of protein and fiber.
6. Popcorn: we are talking about delicious low-calory, homemade popcorn. The one that you buy at the grocery store for the microwave can be full of processed sugars and you should avoid those.
7. Whole milk: whole milk is generally associated with harmful fat, but it really has a higher amount of nutrients than skim or semi-skim milk. It also provides a satiety sensation.
8. Yogurt: many people stop eating yogurt because of the amounts of sugar that are added by the companies. Low-fat yogurt, natural yogurt, and greek yogurt are excellent choices and rich in probiotics.
9. Salt: you should avoid salt in large amounts. There is lots of it in processed food. Himalayan salt, on the other hand, is much better. You can start using it in your cooking and benefit from its 84 minerals.
10. Coconut oil: since this oil has a high amount of saturated fat it is often avoided. But just a few know that it stimulates your immune system and helps lose weight.

As always, we also advise to drinking wine in moderation, live a healthy and active life and improve its quality!

Campo Viejo Tempranillo

Campo Viejo Tempranillo: a red wine of the Rioja DO made with tempranillo and with an alcohol proof of 13º. 

Cune Crianza 2012

Cune Crianza 2012: a red wine from Rioja DO with Garnacha Negra of 2012 and has an alcohol content of 13.5º

Nutritionist and writer Sarah Flower revealed some months ago the truth about some foods that were thought harmful to health, and vindicated them in the eyes of everyone so that we can include them in our diets.

So, contrary to what we have believed for a long time and because of the bad press they received, coffee, eggs, coconut oil and whole milk, among others, may be beneficial to health.

For example, whole milk is beneficial to your health and contains more nutrients than semi skimmed or skimmed milk; eggs are an essential food in the breakfast of those who want to lose weight; homemade popcorn are an inexpensive snack and low in calories for everyone; potatoes contain vitamin C, B6, potassium, calcium, phosphorus and zinc; and drinking coffee in moderation can improve brain health, help you lose weight and improve performance.

According to Dr. Flower, “For years we have been told that fat is bad for us, eggs are unhealthy and instead they suggested to us a diet high in refined and processed foods. It’s time to rest and start enjoying authentic food – eggs, whole milk, butter, cheese, peanut butter… All of them are good if you follow the simple rule: eat them in their pure state”.

“It’s not the food that makes us sick, are all the refinements. So we must change our way of thinking, ignore the low fat content and the amount of calories and opt for a diet rich in whole grains and real food”.

Following the recommendations of the nutritionist, we present the 10 foods that, contrary to what you think, are good for your health:

1. Coffee: Coffee consumption in excess can disrupt the nervous system, produce gases and have a laxative effect. But consumed in moderation has shown to improve brain health, helps you lose weight, lowers the risk of Alzheimer’s and dementia.
2. Potatoes: This starchy food converts into glucose and can raise blood sugar. But it is also rich in nutrients: A medium potato can provide 50% of the daily requirement of vitamin C, 30% of B6 and 25% of the requirements of potassium. It also has potassium, magnesium, vitamin B and zinc.
3. Eggs: Eggs have been avoided because of the risk of contracting salmonella and their high fat content. But fats high in protein are beneficial and allow you to feel full for longer, making them ideal for those looking to lose weight.
4. Peanut butter: Many avoid eating peanut butter because it contains fat. Peanuts are rich in protein, magnesium, vitamin E, antioxidants, potassium, fiber.
5. Canned beans: The liquid in which beans are preserved may have high amounts of sodium, so you must read labels carefully. However, they are a rich source of protein and fiber.
6. Popcorn: processed microwave popcorn can be full of processed sugars, but homemade popcorn is delicious and low in calories.
7. Whole milk: Many associate whole milk with fats harmful to health. Whole milk contains more nutrients that skimmed or semi skimmed milk, and produces satiety.
8. Yogurt: Many stop consuming yogurt for the amount of sugar that manufacturers add to them. Low-fat yogurt, plain yogurt and Greek yogurt are excellent options rich in probiotics.
9. Salt: We all should avoid eating too much salt, many of us consume it in processed foods. Home cooking reduces salt intake, and if replaced by Himalayan Crystal Salt, you can enjoy the benefits of its 84 minerals.
10. Coconut Oil: Many avoid consuming coconut oil because it is a saturated fat. Few know that it stimulates the immune system and contributes to weight loss.

And remember: a glass of wine a day, keeps doctor away.

Finca Valpiedra Reserva 2009

Finca Valpiedra Reserva 2009: a red wine from the Rioja DO with the best bunches of 2009 tempranillo and graciano.

Marqués de Murrieta Reserva Magnum 2010

Marqués de Murrieta Reserva Magnum 2010: a red wine from the Rioja DO which blend contains carignan and cannonau of 2010 and 14º of alcohol.

* Image: Zach Inglis (flickr)

It’s time to think of desserts for your Christmas meals, and desserts with some liquor are always a good choice. Today we present several recipes that you might find useful. Do not miss them!

1. Cranachan

This dessert of Scottish origin is a mixture of whipped cream or cream, whisky, honey and raspberries or red berries.

Ingredients:

• 100 grams raspberries
• 200 ml whipping cream
• 1 tablespoon whisky
• 50 g oat flakes
• 2 tablespoons honey
• 1 or 2 tablespoons powdered sugar

Preparation:

1. Put the oat flakes on a tray in the oven at 160 degrees for 8 minutes until golden brown.
2. Cut some raspberries and leave other whole.
3. Whip the cream and when almost ready, add honey, whisky and icing sugar.
4. Continue whipping for another minute.
5. Place in a glass a little whipped cream, some chopped and whole raspberries and golden oat flakes. Sprinkle with icing sugar.

2. Lemon Mousse with gin and tonic jelly with pink pepper

This mousse is refreshing and delicious and quite simple to prepare.

Ingredients for 6 servings:

• Juice of 4 lemons
• 1 small can of condensed milk
• 1 envelope of lemon gelatin
• 4 sheets of unflavoured gelatin
• 500 ml whole milk
• 2 plain yoghurt

For the gin and tonic jelly:

• 100 ml gin
• 250 ml tonic water
• 8 sheets of unflavoured gelatin
• 1 lemon
• 120 ml water
• 120 grams sugar

Preparation:

1. Hydrate the unflavoured gelatin in cold water. In a saucepan, put the milk to boil and pour the lemon gelatin.
2. Stir and add the hydrated unflavoured gelatin well drained and continue stirring the preparation.
3. Add the lemon juice, condensed milk and yoghurt and stir again, if the preparation don’t comes up well, remix with the mixer.
4. Spoon the mixture into glasses and bring to the refrigerator until ready.
5. For the gin and tonic jelly, put the gelatin sheets in cold water. Heat water, pour the sugar and mix until dissolved.
6. Remove from heat and add the hydrated gelatin previously drained, lemon juice, gin and tonic water. Stir and let cool before placing a bit on each glass of mousse.
7. Brings back the glasses to the refrigerator to jell and serve.

3. Biscuit cake with cheese and kumquats with whisky

The kumquats (citrus fruit that comes from China and looks like a small orange) in syrup and whisky have a touch of acidity and sweet at the same time, with a touch of liquor and give a special flavour to this recipe.

Ingredients:

For the kumquats with whisky

• ½ kg kumquats
• 350 grams sugar
• 350 ml water
• 200 ml whisky

For the dough

• 150 grams butter
• 250 grams flour
• 100 grams sugar
• 40 grams ground almonds
• 1 egg
• 1 tablespoon vanilla extract
• Salt

For the cheesecake

• 200 grams milk
• 200 grams cream
• 3 tablespoons sugar
• 1 envelope curd

For garnish

• Kumquats
• Chocolate cover

Preparation:

1. For the kumquats with whiskey, start piercing them with a fork and boiling them in water for 5 minutes. Drain and reserve.
2. Prepare a syrup with sugar and water and boil for 5 minutes. Add the kumquats, lower the heat and leave for 45 minutes, stirring occasionally.
3. Place the kumquats in a jar and cover half with syrup and half with whiskey. Cover them and leave at least for three months in a dark, ventilated place.
4. For the dough, melt butter and add sugar until you get a foam. Stir and add the ground almonds, salt and a tablespoon of vanilla extract.
5. Add the whipped egg and mix again before gradually sprinkle the sifted flour. Mix the preparation manually.
6. Place the dough in a bowl wrapped in plastic film and reserve in the refrigerator for one night.
7. The next day, crush the dough with a roller, leaving a thickness of 1 centimetre. Fill the moulds and click the bottom with a fork. Bake covered with legumes in order to avoid the dough to rise at 170 degrees for 15 minutes.
8. For the cheesecake, add milk, cream and a little sugar in a small pot, mix and bring to heat. Add the curd envelope and stir until boiling.
9. Remove from heat and fill the pies. Put them in the refrigerator and leave at least 2 hours to curdle.
10. Remove the seeds from the kumquats in syrup and place in a bowl the skin and pulp. Place in a pot 3 tablespoons of syrup and whiskey in which the kumquats were. Simmer a few minutes before adding the pulp and leave them on medium heat for another couple of minutes.
11. Stir occasionally. Pour into the mixer bowl and grind.
12. To assemble the cake, over the curdled cheese put a few spoonfuls of the jam made with kumquats and spread over the surface. Garnish with a little melted chocolate cover and a kumquat in syrup. Leave it in the refrigerator for 1 hour before serving. 

4. Milk and wine “torrijas” with cinnamon and cardamom

“Torrijas” are one of the most traditional desserts in Spain, whether bathed in milk, wine, honey, cream or chocolate.

Ingredients:

• 250 ml milk
• 100 ml sweet wine
• 3 tablespoons sugar
• ½ cinnamon stick
• 8 cardamom seeds
• 4 slices of bread
• 1 egg
• 1 pinch of salt
• Mild olive oil for frying
• Icing sugar
• Ground cinnamon

Preparation:

1. Put the milk in a saucepan with wine, 3 tablespoons sugar, 1/2 cinnamon stick and open cardamom seeds.
2. Bring to simmer for 8 minutes until the alcohol evaporates. Remove from heat and leave covered for 1/2 to 1 hour.
3. Place the bread in a bowl and dip into the infused milk. Let soak.
4. Place the pan over medium heat with mild olive oil. Whip the egg, add salt, batter the “torrija” and fry on both sides.
5. Then drain on paper towels and serve with powdered sugar and cinnamon on top. 

5. Raspberry liqueur chocolates

Fantastic and very easy to prepare.

Ingredients:

• 5 strawberries
• 150 ml rum
• 6 tablespoons sugar
• 200 g milk chocolate
• 1 tablespoon ground cinnamon
• Mould for chocolates

Preparation:

1. Wash the strawberries, remove the leaves and cut them into small pieces.
2. Then marinate the strawberries, sugar and cinnamon with the rum.
3. After a while, put the pieces of strawberries in a colander and let drain all the liquor well.
4. Melt the chocolate in a double boiler or in the microwave (stirring every few seconds so it does not burn).
5. Put into the moulds chocolate, strawberries and again some chocolate. When done, put them in the fridge. After 30 minutes they will be ready to unmold.

Veuve Clicquot Brut

Veuve Clicquot Brut: a sparkling wine from the Champagne DO from the pinot noir and pinot meunier varieties and with an alcoholic strength of 12º.

Pol Roger Brut Réserve

Pol Roger Brut Réserve:  a wine sparkling with DO Champagne a based on pinot noir and pinot meunier and 12.5º of alcohol. 

*Image: Flickr

If you have digestive problems you should avoid some foods that can worsen your flatulence and cramping problems. So, if you select carefully your food, you can greatly improve your digestion. What foods should you avoid?

1. Fats and frying: We all like to eat some fried food, the problem arises when we eat them often and at night time. “The stomach can not cope with so much fat at once, so it gets slow”, says Dr. Anton Emmanuel, medical director of the intestinal health charity Core. It can cause heartburn, acid reflux and discomfort.
2. Very spicy meals: If you usually do not eat very spicy food, it is quite possible that they may generate stomach discomfort. To calm a little the discomfort, after eating very spicy food, any dairy product will help you.
3. Cheese and milk: If after eating these foods you feel stomach cramps or swelling, you may be suffering lactose intolerance. Lactose intolerance occurs when people do not produce enough digestive enzymes to break down the sugar found in milk, called lactose. If you are lactose intolerant, you can eat other products with calcium such as eggs, meat or fish.
4. Fruits: Citrus fruits can cause heartburn, especially if eaten on an empty stomach.
5. Processed foods: Processed foods are made up of various chemical ingredients and high amounts of salt and sugar. They can cause stomach pain, diarrhea and mood swings.
6. Coffee: Coffee stimulates the production of stomach acid, if consumed in excess can cause inflammation, heartburn and stomach cramps. It is ideal to consume it with other foods.
7. Gum: Some chewing gum brands contain an artificial sweetener called sorbitol, which can generate bloating and diarrhea.
8. Ketchup: “There’s wheat in a lot of things you normally would not expect”, says Dr. Emmanuel. Some foods like tomato sauce and bouillon cubes are example of it.

Château Dassault 375ml 2008

Château Dassault 375ml 2008: a red wine from Saint-Emilion with the best bunches of 2008 merlot and cabernet sauvignon.

Château la Marzelle 2006

Château la Marzelle 2006: is a red wine with DO Saint-Émilion Grand Cru from the Château La Marzelle cellar with the best bunches of 2006 merlot and cabernet franc and with 13.5º of alcohol content.

And, remember, to have a healthy life, you just need to eat properly, to do some physical exercise and to drink a glass of wine a day. Cheers!

*Image: Jim Bickett (flickr)

How to choose a wine to match your food is an never ending discussion as we continue to search for the best strategy to deal with our ever increasing options. I was recently reading Olly Smith’s The Complete Summer Wine Guide, and while I found it entertaining to read and very helpful in its specificity, after reading the question still lingered- if you’re having fish with a citrus, for example, how do you choose between New Zealand Sauvignon Blanc, Sancerre, and Riesling?  In the US and UK we have nowsuch a plethora of grapes, regions, and styles it can be paralyzing, even with expert advice.

In this sense living in Spain is a blessing, for although I can seek out imports, the wines usually sitting on my grocery or local wine shop’s shelves are generally Spanish. With 77 Quality Wine regions, there are still a lot of options and a lot to explore, but choosing wine one country at a time has certain advantages. Most of the food I am eating is Spanish or at least Spanish influenced, not just in restaurants, but also at home as my local shops tend to dictate in large part what I eat by what’s available. And my Spanish dinner usually goes pretty well with the Spanish wine I buy.

Back in the States though, if I was stuck between options I still tended to pair with a similar mindset, picking a wine that reflects the origin of the food whenever possible. Even if the dish isn’t strictly from one place or another, the orientation of the ingredients is a great guide. When this system fails, for example, with sushi or ceviche, I turn to the type of place; since these foods are from the sea, I look for whites from regions by the ocean- something like a Albariño from Rias Biaxas or Vinho Verde. Beef, on the other hand, would call to mind regions that are famous for their cattle as well as wine, such as Argentine Malbec or a Brunello  (from Tuscany, home of the Chianina, the beef used in bistecca alla fiorentina).

There’s no perfect answer, but it helps to have a place to start. How do you pick your wine for dinner?