The Vesper Martini is famously known as the ”James Bond Cocktail”. The drink appeared for the first (and only) time in Ian Fleming’s novel Casino Royale. It was published in 1953, and it marked the beginning of the first adventures of the famous spy with the codename 007. It is a powerful drink and should be enjoyed slowly, but not slow enough for it to get warm. The attractiveness and sobriety of this cocktail may be due to the translucent appearance and the curly lemon peel that adorns the cocktail glass. The cocktail differs from the classic Dry Martini. Not only does the lemon peel replace the olive, but it also contains both gin and vodka. On top of that, the vermouth has been replaced with Lillet Blanc.

How to Prepare a Vesper Martini

45 ml of gin

15 ml of vodka

15 ml of Lillet Blanc

A large thin slice of lemon peel

Ice

Preparation

1. Fill a cocktail glass with ice to cool while preparing the cocktail
2. Pour the gin, vodka, and Lillet Blanc in a shaker and fill with ice.
3. Shake for 10 to 15 seconds
4. Remove the ice from the cocktail glass
5. Pour the filtered drink from the shaker (without the ice)
6. Finally, garnish with the curly lemon peel

History

As mentioned, the Vesper Martini was born in the novel Casino Royale, but it only appears once in the entire series. James Bond named it Vesper in homage to the female main character of the novel, Vesper Lynd. In the following novels, James Bond used to order a Dry Martini (”shaken, not stirred”, of course). The cocktail was invented by a friend of the author, Ian Fleming. He incorporated it into the story because the cocktail was different and explosive.

The original cocktail is made with Kina Lillet which was a more bitter version of the Lillet Blanc sold today. The Kina Lillet no longer exists because Lillet’s formula changed in 1980 and this removed some of the original bitterness. If you want your Vesper Martini to resemble the original as much as possible there is a way to tweak the recipe. You can get close to the original flavour by adding a bit of Angostura bitter to the other ingredients in the shaker. However, this twist is not one that we would recommend.

It is important to use Lillet Blanc and not just any white vermouth. The flavours are vastly different. You might want to consider using Stolichnaya vodka that has a high alcohol content and resembles the drink from the 50s.

Cocktails enrich our world of beverages in a colourful and fun way. After a dinner with wine, a Mojito or Strawberry Daiquiri feels right. But who said that it has to end here? Cocktails have long ago turned into a magic science called Mixology through which barkeepers – or mixologists – all around the world aim to find the best combination of taste without limiting the wide range of possibilities.

At Uvinum, we are always looking to share new discoveries, exciting drinks and invite you to dive into this fluid universe with us. But above all, enjoy my three favourite cocktails for this spring.

Lemon-Thyme Vodka Lemonade

(by Town&Country Mag)

Ingredients: 

3 lemon wedges
sugar
1/4 cup Lemon-Thyme Syrup
1/4 cup citrus vodka
1/4 cup club soda
1 sprig fresh thyme, preferably lemon thyme

Run one lemon wedge over the rim of a highball glass and dip the rim into sugar. Save this wedge for later. Put the remaining two lemon wedges into the cocktail shaker, then add the syrup and the vodka. Muddle hard to break the lemon skins and release their oils, then cover and shake. Now put some ice into the highball glass and pour the cocktail over. Top off your drink with some club soda, squeeze the first lemon wedge before dropping it into the cocktail. Garnish with the thyme sprig and serve immediately.

Whiskey Sour

Cherry Blossomtini

(by The Spruce)

Ingredients:

1 1/2 ounces Gekkeikan Sake
1/2 ounce Cointreau Orange Liqueur
1/2 ounce cranberry juice
Splash lime juice (fresh)
2 dashes orange bitters

The Sake variation of a classic Cosmopolitan. Pour the ingredients into a shaker filled with ice. Shake it well and strain the drink into a chilled cocktail glass.

Photo: Shari’s Berries

With the end of winter coming soon, it is time to say goodbye to all those winter cocktail recipes until next year. It is not summer yet, but spring is still a good time to welcome warmer weather with a few good cocktails that are simple and refreshing. Here are some spring cocktail recipes that you will want to try:

1. Fruity Lime Soda with Red Wine and Fresh Strawberries

Spring is a time when certain fruits start coming into season, and they are readily available in markets. You may want to try some of your first spring cocktails with strawberries which you will be able to get fresh as early as the first week of March. A simple cocktail to do with strawberries is lime soda with red wine. Mix 2 parts lime soda and 1-part red wine over a glass of fresh strawberries. Freeze the fruit to keep the cocktail cold in place of ice. 

2. Spiked and Spicy Sangria for Colder Spring Weather

Sangria is probably one of the most popular Spanish wine cocktails with hundreds of variations and recipes. While you are waiting for summer, there may still be some colder spring days. To warm up, you can try a spiked Sangria recipe. The ingredients you will need include:

• Red wine
• Kentucky Bourbon
• 1 Lemon
• 1 Orange
• 1 Stick of Cinnamon
• 1 Apple
• Syrup

Cut the fruit into slices and add it with the cinnamon stick to a glass pitcher. Fill the pitcher nearly 2/3 full of your favourite red wine and add approximately 2 tablespoons of sweet syrup. Now, add the bourbon to the sangria, which should be approximately 1 ounce per serving or too your taste.

3. Simple Classic White Wine Spritzer for A Refreshing Spring Cocktail

One of the simplest wine cocktails to make is a spritzer, but it is still a great choice for something refreshing as the weather starts to change. What you will need is white wine and club soda to make a spritzer. Add a touch of lime garnish to give your spritzer a little bitter bite. 

4. Vodka Martini with A Splash of Limon and Lime

Another classic cocktail that you may want to try giving twists to is the Martini. Use the same vermouth, but instead of using gin, replace it with vodka. To give it a little bitter kick and a nice garnish, use a slice of lime and a slice of lime to finish off your cocktail. 

With this simple wine cocktails, you will be ready to say goodbye to winter and get ready for warmer weather. Try some of our wines to add a special touch to some of your cocktail recipes this spring.

Pruno 2016

Pruno 2016: Based on 90% of Tinta Fina and 10% of Cabernet Sauvignon, one of the secrets of Pruno emerges precisely in the 64 hectares owned by Finca Villacreces in the “Golden Mile” of the Ribera del Duero. 

Marqués de Murrieta Reserva 2013

Marqués de Murrieta Reserva 2013 is an excellent taste of the classic Rioja. The red wine made by Marqués de Murrieta is already a set component of the Rioja list of Robert Parker.

When the cold tightens, we need to warm up. Nothing better than some recipes with wine to give flavour to the dishes, and incidentally, to cope with the winter days.

Sausages with red wine

It is a classic of a home cooking recipe. To make the dish we will need large sausages, potatoes, onion, garlic and a glass of red wine. This dish is very easy to make and you can personalize it with your own mix of herbs and various spices.

Chorizo with wine

It is a perfect tapa or appetiser that is great with vermouth. Mix onion, bay leaf, small sausages, red wine and a little salt. Sprinkle with the red wine chorizos and add a pinch of salt. It is normal to present them cut into slices covered in sauce in a clay pot.

Sirloin with red wine

To make this recipe, we will take sirloin medallions, potatoes, butter, cream, 750 ml of red wine, salt, pepper and some herbs. We can add a grated cheese on top of the potatoes to make it different and then pour wine into a casserole dish next to the sirloin.

Pears with wine

It is another traditional and perfect recipe for a hot dessert. Take 4 pears, for example, half a glass of white or red wine, water, cinnamon and sugar. We start by boiling the white wine with half a litre of water, sugar and cinnamon stick. Then we will place the pears and cook them. Later, we will introduce the pears in the wine sauce to cook them for a few minutes. We can let them cool down and serve them with the red wine sauce that we will have prepared.

Hot chocolate with red wine

If you are passionate about chocolate and wine, you are in luck because you can combine both ingredients. A sweet mixture that is made in a moment, mixing milk and chocolate, and then red wine is added. Everything is heated to make it better.

Campo Viejo Tempranillo

Campo Viejo Tempranillo is a composition of Tempranillo grapes from various regions of the Rioja to achieve the purest taste of this varietal. A modern wine which honours its legacy.

Barbazul 2014

Barbazul 2014 is a full-bodied Spanish wine from Andalusia. The “Blue Beard”, a peculiar name for a red wine, is potent, round and full-bodied. 

If you want to do interesting deserts after dinner, you may want to consider cocktails with fruit. There are fruits that are in season throughout the year to give you a recipe for dinner during any season. Some of the deserts with refreshing cocktails include:

1. Refreshing Watermelon Sorbet with Rose Prosecco for Fresh Dinner Cocktails

If you are looking for interesting cocktails to serve before or after dinner, this Prosecco recipe is a great place to start. To make your Watermelon Prosecco Sorbet, you are going to need:

• 1 Teaspoon Lemon or lime zest
• 1 cup of sugar
• ½ Sweet baby watermelon
• 1 Lime or lime
• 1 Egg white
• Prosecco rose wine

Depending on how sweet your watermelon is, you will want to use lemon or lime. Lime is good to contrast sweeter fruits and the lime is sweeter for less ripened fruit. Reduce the sugar to a syrup on the stove and let cool. Once the sugar has cooled, cut the watermelon into small cubes and add I and the lemon zest to the mixture. Pour the fruit mixture into a blender along with the rest of the ingredients and Prosecco wine. Blend the mixture until it has a thick and creamy consistency and then pour it into cocktail glasses and garnish it with a spring of fresh mint.

2. Strawberry Slushy with White Moscato Wine for A Tasty Spring Treat

In the late spring, strawberries are a fresh fruit that you will see in your grocery store. There are many Moscato recipes that you can try with fresh strawberries, including this simple strawberry slushy recipe. The ingredients you will need for your strawberry slushy cocktail include:

• Fresh Strawberries
• Moscato wine

Ahead of time, freeze your fresh strawberries to ensure a creamier texture to your slushy. Take the strawberries out of the freezer and put them directly into the blender. Pour the Moscato wine over them until all the strawberries are covered, and then blend the mixture until it has the texture you want. Garnish the finished cocktail with strawberries and a sprig of fresh mint.

3. Mulled Wine with Chocolate and Fresh Spices to Warm You Up in Cold Weather

In German-speaking countries, a different kind of wine drink is the preferred winter beverage; mulled wine. This is a type of warm drink to help combat bitter cold temperatures. It is great with fresh spices like cinnamon and fruit. If you want to do something different with a mulled wine cocktail, the ingredients will help warm your spirits on a cold winter’s day:

• Hot Chocolate or Cocoa Powder
• Cinnamon Sticks
• Shaved Dark Chocolate
• Mulled Wine
• Fresh Apples

In a pan, add the Choco powder, cinnamon and apples with two tablespoons of brown sugar and a cup of water. Bring the pan to a boil and let it simmer until the mixture becomes thick and has a thick texture. Slowly, add the mulled wine as you bring the temperature down and turn the heat off. Pour the mixture into glasses and garnish them with a stick of cinnamon and a sliver of fresh apple. As a final touch, sprinkle dark chocolate shavings on the tip of the cocktail.

4. Refreshing White Peach Sangria for A Summer Classic To Serve At Dinner

One famous winter wine drink for those hot summer days is Sangria. Today, there are many variations of the classic Spanish Sangria, which include a white peach sangria. Here are some of the ingredients you will need for a refreshing twist for sangria:

• White Peaches
• Oranges
• White Wine
• Brandy
• 1 Tablespoon Sugar

In a pan, add the sugar and an equal amount of water, and bring it to a boil until it has the consistency of syrup. Let the syrup cool, and then, add it and the peeled peaches in a blender and blend it into a puree consistency. Slice peaches and oranges and put them in a pitcher, pour the fruit puree mixture over the fruit, and then, add equal parts wine and brandy. Let the mixture sit in the refrigerator overnight, and it will be ready to serve the next day.

5. Creamy Cava Ice Cream Floats for With Fresh Strawberries for Spring Weather

Soda floats are a great hot weather dessert, and they can be made into interesting cocktails just by adding a bit of Cava. The ingredients are as simple as:

• Vanilla Ice cream
• Dry Cava

This is a simple recipe that you can try and add your own ingredients like fresh fruit to make it your own special cocktail recipe.

Try one of these refreshing cocktails to add an exciting dessert to complete your dinner. Here you will find some of the wines and spirits you need to complete your deserts.

Mandois Champagne Origine Brut

Mandois Champagne Origine Brut, a sparkling wine from the region of Champagne produced with Pinot Noir, Pinot Meunier and Chardonnay grapes and shows an alcoholic content of 12%.

Canyon Road White Zinfandel Rosé

Canyon Road White Zinfandel Rosé. The majority of the grapes for its wines are sourced from coastal appellations and selected Northern California vineyards. 

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.

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

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.

Summer is probably the best season for any outdoor activity, enjoy the sunlight and warmth as much as possible. Among the best things to do outside, there is, of course, eating and drinking. Let’s see then which are the best appetisers to enjoy during this time.

Marinated fried anchovies:

This recipe is really simple and you can do it in 40 minutes, ideal for 4 people and very cheap.

Ingredients:

• 400 grams of fresh anchovies
• 300 millilitres of white or apple vinegar.
• 250 millilitres of white wine
• 1 spicy chilli
• Salt to taste
• 2 cloves garlic
• 1 fresh onion
• Flour for anchovy butter
• Olive oil

Elaboration:

1. Clean and remove the head from each of the anchovies, open them and remove the central bone.
2. Wash and dry the anchovies with a paper towel, sprinkle with flour and fry in hot oil on both sides
3. Place the fried anchovies on an absorbent towel and separate.
4. In a saucepan add vinegar, wine, salt, onion in rings, chilli on wheels, chopped garlic leaves to boil over high heat, then cook over medium heat for 3 minutes and extinguish.
5. Place the prepared vinegar mixture over the anchovies until covered and marinate for 12 hours.
6. Serve your guests.

Crab and cheese puffs

This ideal aperitif for parties has a medium difficulty level, can be prepared in 1 ½ hours and is ideal for 4 guests.

Ingredients:

• 1 egg yolk
• 30 grams of butter
• 45 grams of flour
• 1 pinch of sal millilitres
• 1 litre of water

For crab stuffing

• 120 grams of cooked crab meat
• 1 clove garlic
• 20 grams of butter
• 1 teaspoon of oil
• 1 teaspoon paprika
• Salt 

For cheese filling

• 60 grams of gruyere cheese
• White pepper to taste

For salsa

• 250 milliliters of whole milk
• 25 grams of butter
• 30 grams of flour
• Salt to taste
• 1 pinch of nutmeg

Elaboration:

1. Preheat the oven to 200 degrees and in butter 2 trays
2. Prepare the cream buns with the indicated amounts
3. Place the choux pasta on the tray
4. Cook the buns in the hot oven, remove and let cool.
5. Prepare a sauce with the indicated amounts and cut the cheese into thick slices.
6. Place in a small pot of butter and the crabmeat to sauté for a couple of minutes and season with salt and paprika.
7. Place the crabmeat in a bowl to add half the sauce and mix.
8. Place the gruyere cheese in a bowl with the sauce and mix
9. Cut the buns to fill with both fillings.
10. Return to refrigerator for 15 minutes before serving.

And to drink, nothing better than a good white wine!

Pazo Señorans 2016

Pazo Señorans 2016,  a well-balanced and elegant albariño

Nuviana Blanco 2016

Nuviana Blanco 2016, with strong exotic fruit notes