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

This week, we officially survived the so-called Blue Monday, the infamous “most depressing day of the year”. However, winter is here to stay, and every one of us could use some comfort food after spending the day fighting off polar winds, enduring dark afternoons and surviving icy rains. This is where our “ameliorated” hot cup of chocolate come into play. 

The sweet-powered: Caramel Lush

To start this list, I suggest a delicious caramelised hot chocolate. Its sweet flavours will make you forget about the long day you just had. Just sit down and relax.  

Ingredients

• Achieving the caramel flavour is the tricky part. The easiest way is to use flavoured vodka, liquor or cream.
• Alternatively, combine dark rum and caramel syrup for a more intense taste. 
• Cocoa powder
• Milk
• Whipped cream

Preparation

After pouring the milk and cocoa powder into the pot, bring to a simmer. Make sure the ingredients are perfectly mixed. Add the syrup and the alcohol. Top it off with whipped cream.

Hot tip: add some toffee or hazelnut sprinkles on the whipped cream for a gourmet hot chocolate!

The fresh twist: Minty Bomb

This refreshing hot chocolate will make you want to live in winter for the whole year just to have the excuse of the cold to drink it again and again. This the perfect warm drink for your Sunday morning to enjoy on the sofa before starting the day. 

Ingredients

• For the peppermint taste, you can use fruit liquor, herbal liquor or cream.
• Cocoa powder
• Milk
• Whipped cream

Preparation

Place the milk and cocoa powder in the pot, then, bring to a simmer and mix. We recommend replacing the cocoa powder with melted bitter chocolate. Add the mint schnapps and whipped cream. Your hot chocolate is now waiting for you!

Hot tip: To boost the mint taste of your preparation use some crushed mint candy or fresh mint leaves.

The fruit-infused: Soothing Orange

Discover this yummy citrus-flavoured hot chocolate. Admittedly, you are not going to drink it for the vitamin C but savouring it is likely to be the perfect way to spend the evening on your couch while the rain is pouring outside.

Ingredients

• Typically, Cointreau and Grand Marnier are the recommended alcohol. But do not hesitate to be creative! There are many creams, liquors and bitters available. 
• Orange zest
• Cocoa powder
• milk
• Whipped cream

Preparation

Prepare your hot chocolate by warming and mixing together the milk and the cocoa powder or melted chocolate (go for a dark one!). You can also add some orange zest in the pot for a more intense taste. Once your chocolate is at the right temperature, add the orange liquor. Add some whipped cream and sprinkle the orange zest on top. 

Hot tip: use a small slice of candied orange or additional melted dark chocolate to top the whipped cream and create a stunning look.

The exotic-longing: Coco Delish

Bring back some of that exotic summer flavour in your dreary winter with this coconut-tasting hot chocolate! It will remind you of the great cocktails you drunk last summer.

Ingredients

• Again two possibilities exist, the first (and our favourite) consists of dark Rum and coconut milk.
• Another possibility is to use flavoured vodka, rum or liquor and milk.
• White chocolate
• Toasted coconut sprinkles
• Whipped cream

Preparation

Depending on the option you chose, put the melted white chocolate in the pot with the milk or coconut milk and bring to a simmer. When you reach the desired temperature, add the liquor and the whipped cream. Add coconut sprinkles generously to garnish. 

Hot tip: to make your cocoa even more savoury, add some cardamom or vanilla extract.

Santa Teresa 1796

Santa Teresa 1796, a Dark Rum with origins in Venezuela which is aged with the solera method. This allows it to acquire a unique maturity and quality.

Vodka Danzka

Vodka Danzka,  a vodka born in Copenhagen and the bottle is designed in the famous minimalist Nordic style.

The Spanish gastronomy has a great international reputation. The creativity and top-quality ingredients give a wide variety of dishes to suit all tastes: from traditional stews to the most innovative Michelin star restaurants. TV programs and gastronomic guides have helped build the international prestige of its restaurants.

But have you ever wondered what Spaniards are like in the kitchen? Crock-Pot, the brand specialising in slow cooking, hired consulting Toluna to answer this question. This is based on the study: The Spaniards in the kitchen: tastes and customs.

The study was based on surveys of 1,000 Spaniards through an online platform. The sample in question included men (50.7%) and women (40.3%) of the following age ranges: 25-39 41.4%), 40-54 (44.8%) and 55-60 (13.8%).

Among the results, the predilection for the traditional cuisine (76.9%) stands out against the new creative cuisine (23.1%). With such an overwhelming figure, there is no doubt that in Spain they prefer the taste, aroma and texture of the classic stews. In fact, 98% of respondents would like to recover the essence and taste of the dishes of yesterday.

However, as far as the source of inspiration is concerned, the new technologies take the lead: 40% of respondents admit to getting the recipes they cook through the internet, while 38.4% use the grandmother’s recipe.  A very tight difference that reveals how the multiple food blogs that exist in the web environment have taken the lead against oral transmission between generations.

On the other hand, it highlights the evolution in the distribution of roles in the kitchen, As the presence of men within them has increased significantly. While the most famous chefs in Spain are male figures, the daily menu of homes used to be established by women so far. Although not yet achieved equity, the data show that 43% of the households surveyed men are in charge of the cooking on a daily basis.

And if there was any doubt as to why Spanish cuisine succeeds, this study confirms that good eating is a true pleasure. That’s why 62% of the country cooks for pleasure, to enjoy a delicious dinner in good company. And if it is accompanied by a Spanish wine, better yet.

Botani 2015

Botani 2015

Beronia Reserva 2011

Beronia Reserva 2011

One way to organize a well-combined meal is to pay attention to the current season. French food is considered one of the most important cuisines in the world. It is often very aromatic and stands out for its textures and fats, especially in winter time, accompanied by full-bodied wines. Here are some examples of typical dishes of the gallic cuisine. Bon appetit!

Crêpes: you can eat them sweet or savory. Our recommendation is a pancake with mushrooms and ham, or crêpes filled up with shrimp, gruyere cheese and wheat flour, accompanied by apple cider. Delicious!

Niçoise salad: is typical of the Cote D’Azur region and is mainly made of lettuce, tuna, mushrooms and potatoes. What to drink? This salad will be nicely accompanied with dry rosé wine of Syrah, Pinot Noir or Cabernet Sauvignon.

Pumpkin cream: is a perfect choice to prepare for the up and coming season. And to accompany this lovely soup, a good choice would certainly be a sparkling wine.

Zucchini Quiche Lorraine and Emmental: made from pastry, bacon, zucchini, Emmental cheese, and onion, it is typical of French food. Don’t hesitate in pairing it with a young and fruity white wine.

Parmentier of foie: made of mashed potatoes and foie gras, can be accompanied by a port wine.

Desserts: two options of common desserts in France are the St. Honoré Cake (made of puff pastry base) or the classic French Cupcakes (also served as breakfast), accompanied by a sweet red wine.

Château La Vieille Cure 2006

Château La Vieille Cure 2006:  a red wine from Canon-Fronsac produced with cabernet franc, cabernet sauvignon and merlot from the 2006 vintage and has an alcoholic strength of 14.00%. 

Château Brown 2010

Château Brown 2010:  a red wine from the region of Pessac-Léognan based on petit verdot, merlot and cabernet sauvignon of 2010 and has an alcoholic content of 14%.

We adore cheese. So today we want to share with you this Savoyard Fondue recipe from the Alps, it consists of several types of cheese.

Ingredients for 6 people:

• 600 grams of young Beaufort
• 600 grams of cured Beaufort
• 2 cloves garlic, peeled
• 1 knob of butter
• 60 cl dry white wine
• 7 cl of Kirsch
• Grated nutmeg
• Ground pepper to taste
• 1 large rustic bread

 Elaboration:

1. Cut the rustic bread in thick slices and then into medium size dices.
2. Chop both types of cheese into thick slices
3. Chop the garlic and place in a pot with butter.
4. Melt butter and garlic over low heat, then remove from heat.
5. Place the pieces of cheese in the pot.
6. Cover with white wine and let simmer, stirring constantly with a wooden spatula until cheeses melt.
7. Season with pepper, a little nutmeg and kirsch and continue mixing.
8. Bring the pot to a hot plate placed on the table and use a fork to dip the bread in the fondue. Do not forget to keep the pot over low heat.

You see: This recipe is a fairly simple recipe and only requires 15 minutes of your time. You can vary the types of cheese to make it your own recipe and to your taste. To accompany the dish, we recommend a bowl of fresh salad seasoned with wine vinegar and, of course, choose an appropriate wine for this type of food, like sweet muscat wine type. For example a swiss white Chasselas, a french from the region Sauternes or an Alsatian white wine. Appetizing, right?

Château Suduiraut 2003

Château Suduiraut 2003

Château Bastor Lamontagne Blanc 375ml 2012

Château Bastor Lamontagne Blanc 375ml 2012

Good weather, and a good feeling: on the terrace, with white wine and some tasty fish … Doesn’t sound so bad, right? The best of all is that fish is a good source of Omega 3, highly beneficial for our skin and cardiovascular system. So don’t hesitate on including fish in your diet. To help you doing that we’ll share three finger licking fish recipes with you. If you additionally combine these dishes with some lovely white wine… mmmm, what a feast!

1. Trout with truffles:

This recipe is ideal for 4 people and the trout accompanied by the taste of truffles is delicious.

Ingredients:

• 2 trouts
• 50 grammes of grated black truffles
• 1 clove of garlic
• Extra virgin olive oil to taste
• 1 tablespoon balsamic vinegar
• 1 tbsp lemon juice

Preparation:

1. Boil the 2 trouts in salted water.
2. Bone out the trout, place the fillets on a plate.
3. Add olive oil and grated truffle to a hot pan.
4. Crush garlic and place in the pan add lemon juice and vinegar.
5. Cook for a few minutes and remove from heat.
6. Serve hot trout fillets garnished with the sauce.

2. Fish fondue with Riesling:

This recipe is ideal if you don’t have a lot of time, because it only requires 40 minutes for preparation, and combined with Riesling you’ll highlight the qualities of the fish and enhance its taste.

Ingredients:

• 2 kilos of fish (tuna, salmon or trout)
• Mussels and small squid
• 2 stalk celery
• 4 shallots
• ¼ celery
• 1 fennel
• 1 leek
• 150 grammes of mushrooms
• 300 millilitres of Riesling
• 100 millilitres of Noilly Prat
• 50 millilitres of Pernod
• Salt and pepper to taste
• A touch of saffron

Elaboration:

1. Fillet the fish of your choice and then cut the fillets into small pieces.
2. Clean and wash the mussels and squid, then dry with paper towels.
3. Place in a pot with 1 liter of water add offcuts from fish  together with small chopped vegetables, pour in Riesling, Noilly Prat and the Pernot cook over medium heat until you have a tasty stock.
4. Pour the broth into a fine saucepan, then and reduce the broth in the pot over low heat, add salt, pepper, saffron, pieces of fish, mussels, and squid.
5. When the broth is reduced you can serve with fondue forks and slices of toast or chopped vegetables like peppers or grilled mushrooms.

3. Oven baked fillet of sole with white wine and minced onion

This recipe is very delicate and also can be prepared in a short time.

Ingredients:

• 2 fish of 350 to 400 grams each
• 1 tablespoon chopped parsley
• 1 cup olive oil
• 1/2 teaspoon herbs
• 1 cup white wine
• 1 cup water
• 2 small onions
• salt

Elaboration:

1. Fillet the sole and remove the skin, save the cut offs separately.
2. Wash and dry fillets well, give them a good squeeze.
3. Put the cutoffs in a saucepan and cook them in salty water over medium heat for 30 minutes.
4. After 30 minutes you can strain and save the broth for later.
5. Place the fillets in an ovenproof pot together with a little oil.
6. Check the steaks are not mounted on each other and proceed to sprinkle with white wine and the remaining oil.
7. Mix chopped onion, parsley and herbs in a bowl and sprinkle over the fish.
8. Add 1 cup of broth
9. Preheat the oven for 5 minutes at 150 degrees.
10. Place the pot with fish in the oven and cook for 25 or 30 minutes.
11. Serve your diners at the table, and garnish after your choice

Boschendal Le Bouquet 2015

Boschendal Le Bouquet 2015

Blanc Pescador

Blanc Pescador

In Friuli, in the Northeastern Italy, we find some of the best known Italian white wines, although the region is relatively small compared to the rest of Italy.

In this region, vignerons grow thirty varieties of wine of different types, which often occurs in small amounts. Among the most popular areas of the region, we find the following ones:  

1. Friuli Grave

Friuli Grave represents more than half of the production. It consists of a large flat valley where the ground has a lot of big stones. The stones are heated in the day and cool down at night, which it helps to ripen the grapes during the day, while maintaining high acidity. Today, wines made from Pinot Grigio and Prosecco are the undisputed kings of Friuli-Grave, and are ideal for combining with sushi, vegetables, and light cheese, or alone as a refreshing aperitif.

2. Colli Orientali del Friuli

Located in the east of Udine, in this area, you will find both local and international varieties including Sauvignon Blanc, Chardonnay, and Pinot Grigio. The white wines of Colli Orientali del Friuli have aromas of white flowers and ripe apples. On the palate, you can taste a lot of fruit and a long tingly aftertaste.

The most important local varieties include Friulano, lean and hard grapes with delicate notes of thyme and apricot; Meyer, whose wines are reminiscent of lemon, ripe red currant and a final bitter almond; Ribolla Gialla (Jal-la), grapes of high acidity, rich flavors of apricot, tangerine and Asian pear structure; and finally, Malvasia (mal-vah-see-ah), characterized by crispy floral notes and perfume.

Although these wines are not cheap and are hard to find, they are really special and appreciated thanks to its flavors of acacia honey, figs, dried fruit and mineral flavors with sweetness balanced by acidity. They go perfectly with pastry desserts based on nuts, cured cheeses or simply alone.

3. Collio

Collio, situated on the border of Slovenia, in the district of Gorizia, is famous for its Chardonnay and aged blend of local white wine. This area represents just over 5% of the vineyards. International varieties find here favorable conditions to develop their full potential: among them, we highlight the Sauvignon Blanc, Chardonnay and Pinot Grigio. Their wines are fermented with little or no contact with oxygen, therefore, they usually have the presence of fresh notes reminiscent of ripe apples, apricots and pineapple, accompanied by aromas of ripening as hazelnut and vanilla.

4. Carso

Located in the hills of the area of Trieste, it is a fairly small area and is known for its orange wine area.

Orange Wine is produced under a traditional method of making white wine, letting the juice stay in contact with the grape skins. Increasingly more appreciated, it is a wine that seduces you with aromas of dried fruits, tea leaves, sweet spices, touches of sweet oxidation, high acidity, its soft tannins and a long aftertaste.

Although there are no written rules for the grape varieties that can be used in the orange wine Carso, the most common grapes are Pinot Grigio, Ribolla Gialla, Malvasia or, where it is appropriate, the blend is decided by the producer himself.

La Gioiosa Fragolino Rosso

La Gioiosa Fragolino Rosso: a red wine from Friuli-Venezia Giulia and has an alcohol content of 9%. Uvinum users evaluate this red wine with 4,5 out of 5 points.

Jermann Pinot Grigio 2015

Jermann Pinot Grigio 2015: a white wine from Friuli-Venezia Giulia based on the best pinot grigio from 2015 and presents an alcohol content of 13%. 

The kashrut is a series of laws regulating the Jewish religion preparation and consumption of food. The term kosher or casher thus defines the set of safe food, which exclude animals considered “impure” such as pork and shellfish, most of the insects, including some lobsters, mixtures of meat and milk…

Accepted animals must also be killed following a few defined guidelines, and agricultural products should also comply with particular precepts. The reasons for this can be sought both in Jewish philosophy, which according to some theologians gives kosher animals representing virtues, while non-kosher symbolize vices, such as health and health reasons, although this is quite debatable.

Mammals that can be consumed, in general, have two fundamental characteristics: they must have a cloven hoof and be ruminants, while birds have traditionally been kosher, and fish must have fins and scales. All invertebrates are prohibited, excepting certain types of grasshoppers, as already mentioned, as well as reptiles and amphibians.

In addition, among other foods, also the meat of an animal that is considered kosher is prohibited if it has not been slaughtered according to the laws of shechinah; for example animals showing lesions or significant defects; their blood; certain parts of the abdominal fat of cattle; or fruit produced by a tree in the first three years after planting, which also affects the grapes and the wine that they produce at later stage.

Certain mixtures such as meat and milk are not permitted, plants that have grown together, such as any grain or vegetable planting are also prohibited with a vineyard, milk that has been mixed with non-kosher animals and their derivatives.

As for the wine, it must be produced exclusively by Jews and grapes can not be stepped on, because the feet are considered impure. Thus, all wines, to be considered kosher, require special certification by a rabbi, something that producers in many parts of the world are increasingly aware of.

Nexus Kosher 2013

Nexus Kosher 2013

Domaine de la Commanderie (Kosher) 2014

Domaine de la Commanderie (Kosher) 2014

Allow yourself good taste this summer without enslaving yourself to the kitchen. Always have available a delightful dessert in your freezer for your family to enjoy. We give you recepies for these 3 delicious desserts.

Cold yogurt tart and pomegranate:

This cake will be delicious and refreshing on the palate, be sure to prepare at home. The touch of mint combined with pomegranate guarantees an explosion of flavor in your mouth.

Ingredients:

• 75 grams of cottage cheese
• 1 plain yogurt
• 1 Pomegranate
• 4 sheets of 2 grams of gelatin
• 2 slices of bread
• ½ orange juice
• 4 or 5 mint leaves
• chopped mint
• Cinnamon powder

Elaboration:

1. Put the gelantin to soak in a bowl.
2. Cut the bread slices with the help of 2 square hollow molds. Remove the edges and press the sides to the mold walls to seal well.
3. Set aside
4. Mix1 tablespoon sugar, cottage cheese and yogurtin a bowl 
5. In a saucepan, heat the orange juice with 2 sheets of gelatin. When the gelatin has melted, remove from heat, and add to the bowl with cottage cheese and yogurt.
6. Add the chopped mint to taste and mix well. Pour the mixture into molds and leave in the refrigerator for 15 minutes.
7. Cut pomegranate, remove the beans, reserve a few whole and crush the rest to get the juice. Bring the juice of Granada to a saucepan and add 1 tablespoon of sugar and the other 2 sheets of gelatin. When the gelatin dissolves, pour the mixture in molds and place in refrigerator.
8. Take out the molds from the refrigerator, place some whole grains and some mint to taste. Pour juice over gelatin.
9. Bring the molds back to the refrigerator until set.
10. Unmold the cakes on a plate. Decorate each with a mint leaf.
11. Garnish the plate with cinnamon and sugar to taste.

Coconut ice cream with chocolate, strawberry and raspberry:

The coconut ice cream and chocolate is the combination of flavors that make this the ideal dessert you want to di again

Ingredients:

• 3 liters of milk
• 1 coconut
• 6 tablespoons sugar
• ½ tablespoon vanilla
• 6 chocolate chips
• 5 raspberries
• 5 strawberries

Elaboration:

1. Heat the milk in a saucepan. Add the grated coconut and sugar.
2. Boil the mixture for 2 minutes. Turn off the heat, let cool and place the vanilla.
3. Blend and pour the preparation in glasses or ice cream cups and leave in the refrigerator until serving time. Decorate with chocolate shavings, bits of strawberry and raspberry taste.

Cold lemon pudding:

You can prepare these delicious puddings in 30 minutes and the citrus flavor will be a rewarding delight on those hot days. This recipe will serve 4 people.

Ingredients for the pudding:

• 1 cup lemon juice
• 1 cup water
• 1 cup cream
• 12 small sponge cakes or magdalenas
• ¾ on lemon gelatin
• 2 tablespoons sugar
• Mint leaves to taste
• 300 grams of strawberries

Ingredients for caramel

• 200 grams of sugar
• A splash of water
• A few drops of lemon juice

Elaboration:

1. Wash strawberries, remove stems and cut them into thin slices. Add sugar and let stand.
2. Place the sugar in a frying pan, add a few drops of lemon juice and a splash of water.
3. Cook the mixture until a caramel tan. Poured into the mold.
4. Heat lemon juice and water in a pan,. When starting to boil add the gelatin and mix well up to avoid clumping.
5. Turn off the heat, add the 2 tablespoons sugar and pour the cream gradually while beating.
6. Cover the mold with 6 sobaos, pour over these half the fluid gelatin, place over another 6 sobaos and cover with the remaining liquid.
7. Leave in the refrigerator for 2 hours. Unmold the pudding and garnish with strawberries and mint leaves.

And to accompany these delicious recipes, there is nothing better than a liqueur or fortified wine. Here are our recommendations:

Alvear PX 1927

Alvear PX 1927

Niepoort Colheita 1999

Niepoort Colheita 1999

If your two passions are wine and chocolate, you’re in luck! Today, we’ll show you how to combine these delicacies in some dessert recipes with delicious wine.

French Gâteau with wine and chocolate

Ingredients:

• 6 egg-yellow
• 1 ½ cups of flour
• 1 tablespoon of baking powder
• ½ cup of unsweetened cocoa
• 1 cup of sweet white wine
• 1 tablespoon of sugar

For the filling:

• 2 cups of heavy cream
• 4 tablespoons of confectioners’ sugar
• 2 tablespoons of unsweetened cocoa
• 2 tablespoons of instant coffee

For the wine syrup:

• 1 cup of water
• 1 cup of sugar
• 3 tablespoons of sweet white wine

Preparation:

1. For the syrup, boil the water and sugar for 5 minutes. Remove from heat and add the wine.
2. For the frosting, mix the egg-yellow with the sugar for 15 minutes. Then, sieve the flour, baking powder and cocoa. Mall together and add the cup of wine.
3. Pour the mixture into a buttered 22cm diameter-recipient and bake at 170 degrees for 40 minutes.
4. For the filling, mix the cream with powdered sugar and sprinkle some cocoa and coffee to mix again.
5. Cut the cake horizontally into 4 parts. Pour the syrup of wine and then spread the whipped cream.
6. Put together the layers of cake and decorate again with cream. 

Chocolate cake with red wine

Ingredients:

• 90 grammes of dark chocolate
• 1 egg
• 30 grammes of butter
• 30 grammes of sugar
• 40 grammes of flour
• 1 of vanilla
• 70 ml of red wine

For the cream:

• 370 grammes of condensed milk
• 50 ml of evaporated milk
• 3 egg egg-yellow
• vanilla pod

Preparation:

1. Mix the sugar with the eggs. Add the chocolate and the melted butter.
2. Mix the vanilla with the flour and add the wine.
3. Pour the dough into a greased baking pan. Bake at 170 degrees for 40 minutes.
4. To prepare the cream, heat the condensed and evaporated milk while mixing with the vanilla pod. Then remove the vanilla pod and heat the mixture a little more.
5. Mix the egg yolks and warm milk.
6. Pour the cream into a pan and low heat it stirring constantly until it thickens.
7. Remove from heat and bring to the refrigerator.
8. Serve the cake with some cream on top.

To accompany, how about a delicious wine?

Sangre de Toro 2014

Sangre de Toro 2014: Miguel Torres chose the name of the Sangre de Toro 2014 as an homage to Bacchus, the Greek wine god.

Pétalos del Bierzo 2014

Floral, elegant, silky… the Pétalos del Bierzo 2014 is a wine that seduces and invites to a relaxed dinner with friends and family.

Pruno 2014

Pruno 2014 is 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, highly praising it at several occasions.