Quique Dacosta

TOP TIPS, TRUTHS & MYTHS Red Rioja is a wine style not a grape variety. Rioja is region based on its unique place AKA terroir. So the wines are often labeled by the region / appellation (D.O. /D.O.P) rather than the grape. Then in true Latin style they sometimes break the rules and label the bottles with grape name only ?!?! Grapes of red Rioja : Tempranillo Garnacha Graciano Mazuelo Ps you can also have white Rioja !!!’ #riojawine #winegeek #winetoptips

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CUISINE : Mexican COURSE EIGHT : Palate Cleanser # The Art and Elegance of Mexican Aguas Frescas TERMINOLOGY AND ETYMOLOGY The term "Aguas Frescas" is derived from Spanish, with "agua" meaning water and "frescas" referring to the freshness of these beverages. Historically, these drinks have been integral to Mexican cuisine, tracing back to indigenous cultures that utilized local fruits and natural sweeteners to create revitalizing concoctions. The etymology underscores the essence of these beverages as pure, refreshing, and brimming with natural flavors. INGREDIENTS AND CRAFTSMANSHIP At the heart of Aguas Frescas lies a meticulous selection of ingredients. Traditionally, these beverages are composed of: 1. FRUIT PUREES : The primary element, including exotic options like hibiscus (jamaica), tamarind (tamarindo), and various tropical fruits such as mango and pineapple. Each fruit is chosen for its ability to impart unique flavors and vibrant colors. 2. WATER : The base of the drink, usually still or sparkling, which serves to dilute the fruit concentrate to achieve a balanced consistency. 3. SWEETENERS : Options such as cane sugar (azúcar), honey, or agave syrup are employed to enhance the natural sweetness of the fruits without overpowering their delicate notes. 4. CITRUS JUICES : Lemon or lime juice is often added to introduce a tangy contrast, which heightens the complexity of the flavor profile. 5. HERBS AND SPICES : Ingredients like mint or cinnamon can be included to add layers of aromatic sophistication, reflecting a nuanced approach to flavor development. VARIANTS IN GLOBAL CUISINES 1. HORCHATA (SPAIN AND LATIN AMERICA): This variant, popular in Spain and Latin American countries, is a creamy, spiced beverage made from soaked rice, almonds, or tigernuts. The concoction is blended with water, sweetened with sugar, and flavored with cinnamon and vanilla. It showcases a different texture compared to Aguas Frescas, being more creamy and indulgent. 2. LEMONADE (UNITED STATES): A classic American variant, lemonade blends lemon juice, water, and sugar. Its simplicity contrasts with the intricate flavors of Aguas Frescas but shares a common goal: refreshing the palate with a balance of sweetness and tartness. 3. Sangria (Spain): Sangria combines wine with fruit juices, fresh fruit, and sometimes soda water. Its refreshing nature and fruit-forward flavors make it a sophisticated variant in the broader category of fruit-based beverages. GASTRONOMICAL ARTISTRY The preparation of Aguas Frescas is a testament to culinary artistry. The process begins with the careful selection and preparation of fresh fruits, followed by their blending into a smooth puree. This is then combined with water and sweeteners, meticulously adjusted to achieve the ultimate balance of flavor and freshness. The inclusion of herbs or spices is executed with precision, ensuring that each ingredient complements rather than competes with the others.

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The first article about unusual grape varieties in sparkling wines is now live on Glass of Bubbly and through the website of gettinghotforwine.com!

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ALTA VISTA [ Terroir Selection Malbec ] Terroir Selection Malbec is made from a blend of five vineyards in Lujan de Cujo and Valle de Uco, each bringing different characteristics to the wine. Lujan de Cujo contributes elements of ripe, mouth filling fruit that is very long on the palate, while Valle de Uco supplies strength and young, primary fruit aromas and roundness in the mouth. Terroir Selection Malbec is aged in French oak barrels (new, one- and two-year old) for 12 months and in bottle for 6 months. ✓ Tasting Note Spicy, fresh, ripe fruit aromas, with lively acidity, great volume, soft tannins and a long finish. ✓ Unique Selling Points • High elevation vineyards. • Hand harvested, estate-grown fruit. • Moderate oak aging allows for fresh expression. JW Marriott Mumbai Sahar Rahul Gain Rupali Kumari Shayan Chatterjee

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TOP TIPS, TRUTHS & MYTHS - How is Rose made Rosé wine is made by macerating red grapes with their skins for a short time, then pressing the juice to separate it from the skins: Step Description Crushing Break the skins of the grapes to release the juice, or "must" Maceration Let the juice sit with the skins for a short time, usually a few hours to a couple of days Pressing Separate the juice from the skins and seeds Fermentation Add yeast to convert the juice's sugars into alcohol Aging Age the wine in stainless steel tanks or other vessels to preserve its freshness Bottling Clarify, filter, and bottle the wine The length of maceration determines the colour, flavour, and tannin content of the rosé. The winemaker can control the colour of the rosé by removing the skins when it reaches the desired colour. DOUBLE TOP TIP …Rosé wines have a shorter shelf life than red wines because they are macerated for a shorter time. This means that they are meant to be consumed soon after release. Bandol Rose would be an exception and some Rose from Mt Etna. #rosewine #howtomakerose #winemaking

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Discover the art of wine description in our latest episode. Unveil the secrets of tasting and enhance your wine appreciation skills. Perfect for both beginners and enthusiasts. #WineTasting #SommelierTips Join us on this episode of the Deep Dive as we explore the art of describing wine. Discover how anyone can unlock the secrets of wine appreciation without needing to be a sommelier. From first impressions to tasting notes, learn how to use vivid language to express your unique experience with wine. Whether you're savoring a bold Cabernet or a refreshing Riesling, this episode will guide you through the sensory journey of wine. Perfect for beginners and enthusiasts alike, tune in to enhance your wine-tasting skills!

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𝙈𝙖𝙣𝙜𝙧𝙤𝙫𝙚 𝙖𝙙𝙙𝙨 𝙎𝙥𝙖𝙣𝙞𝙨𝙝 𝙨𝙥𝙞𝙧𝙞𝙩𝙨 𝙩𝙤 𝙧𝙖𝙣𝙜𝙚 😍 Spirits distributor Mangrove Global Ltd. has partnered with Spanish group Osborne to bring five expressions to the UK. Osborne is based in El Puerto de Santa Maria in the Cádiz region of Spain. Mangrove will now distribute all of its spirits that are available in the UK, taking over the contract from a previous distributor. The new spirits include four brandies and Nordes Atlantic Galician Gin. The Carlos 1 series of brandies are produced via traditional Spanish distilling techniques and aged in Sherry casks in south-west Spain. The UK range includes three expressions: Carlos I Gran Reserva, Carlos 1 Gran Reserva Pedro Ximénez and Carlos I Imperial Gran Reserva XO. Mangrove will also distribute Veterano Solera Reserva, which is described as perfect ‘for those who like a brandy-based Old Fashioned as much as a sipping spirit’. Nick Gillett, managing director of Mangrove Global, said: “We’re committed to building a well-rounded and world-class portfolio of independent spirits – and welcoming outstanding Spanish brandies and Osborne’s unique Atlantic gin into the portfolio is a great moment for us. “Our portfolio features high-quality liquids that satisfy the discerning consumer and have a great back story, too – Osborne’s collection of spirits fits the bill perfectly.” Maarten Van Dam, Western Europe area director at Osborne, added: “This agreement is part of the company’s international development, which plans to build Osborne brands in our strategic markets. We are very satisfied and excited, since we share many values ​​with Mangrove, and we will be able to bring to the UK market a selection of our spirits portfolio and continue advancing in our purpose of being ambassadors of the best Spanish gastronomy.” Osborne dates to 1772, when a company was founded by James Duff and Jean Haurie. Thomas Osborne Mann later joined as a partner.

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CUISINE : Mexican COURSE ONE : Hors d'oeuvres # Savoring the Delights of Grilled Veggie Quesadillas: A Culinary Exploration Originating from the heartlands of Mexico but celebrated globally, this dish showcases the versatility of vegetables in a way that tantalizes the palate and elevates the dining experience. # ETYMOLOGY AND TERMINOLOGY: The term "quesadilla" finds its origins in the Spanish word "queso," meaning cheese, coupled with "tortilla." Traditionally, it refers to a tortilla filled with cheese and other ingredients, grilled or fried to perfection. The modern twist on this classic involves incorporating a medley of grilled vegetables, enhancing both taste and nutritional value. # INGREDIENTS: At the heart of the Grilled Veggie Quesadilla lies the perfect balance of textures and flavors. The foundation, a choice between corn or flour tortillas, provides a canvas that complements the hearty grilled vegetables. These may include an assortment of zucchini, bell peppers, mushrooms, onions, and eggplant, each contributing its unique smoky essence and vibrant colors. Cheese plays a crucial role in binding the flavors together. Varieties such as Monterey Jack or mozzarella are often favored for their melting capabilities and mild, creamy taste, ensuring every bite is rich and satisfying. Additional ingredients like fresh herbs, such as cilantro or basil, and a hint of lime juice or salsa, add a refreshing zing that harmonizes the dish. # VARIANTS ACROSS CUISINES: The evolution of the Grilled Veggie Quesadilla spans various culinary traditions, each offering a unique twist: 1. MEDITERRANEAN INFLUENCE : Incorporating ingredients like roasted red peppers, artichoke hearts, and feta cheese, this variant infuses Mediterranean flavors into the classic quesadilla structure. 2. ASIAN FUSION : Introducing elements like grilled tofu, shiitake mushrooms, and a drizzle of hoisin sauce or sesame oil, this rendition blends the essence of Asian cuisine with the beloved quesadilla format. 3. CALIFORNIA STYLE : Reflecting the state's penchant for fresh produce, avocado slices, sun-dried tomatoes, and a sprinkle of sprouts add a West Coast flair to the grilled veggie ensemble. # THE EPICUREAN EXPERIENCE: Crafting the perfect Grilled Veggie Quesadilla requires a meticulous approach to grilling the vegetables to achieve optimal tenderness and smokiness. Carefully layering them between tortillas with a generous amount of cheese ensures each component melds harmoniously, creating a symphony of flavors and textures. # Hospitality Industry and Professional Insights: In the hospitality industry, the Grilled Veggie Quesadilla has emerged as a favored choice among health-conscious diners and vegetarians alike. Chefs innovate by sourcing seasonal vegetables and experimenting with diverse cheese combinations, catering to a spectrum of dietary preferences while maintaining the dish's appeal.

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TORTA MASCARPONE CASTAGNE E RHUM na goduria da provare 🤎🤎🤎 CHESTNUT MASCARPONE RUM CAKE 🥃🥃🥃 Baking intuitively is much easier than you think, I promise! if you’ve ever baked before, and even following a recipe, you will have remembered the texture of what a cake batter looks like, the temperature to set the oven, and a rough idea of how much of the ingredients to put in - then you’ve got a perfect basis for being able to bake intuitively. I’m sure we’ve all heard it’s one thing to cook intuitively but baking is a science. I have news for you - some of the best desserts, much like torta caprese, we’re created from error often forgetting to add ingredients. it’s not a science - it’s a basic understanding of ingredients, their purpose and how they work with each other. sometimes when you challenge yourself - even with a very small batch, you’ll find the results are better than you anticipated and your insecurities were all for nothing. it’s more about using quality ingredients and truly understanding and paying attention. and these ingredients came from @cataldifreshmarket the flour?! @molino.bongermino its the baking flour you’ll want to stock up on this season - I promise I honestly believe that if you are willing to trust yourself in the kitchen using the memory of what you’ve known and learned from the many recipes you’ve already made, you’ll find that your skills in intuitive cooking and baking are much better than you’ve been giving yourself credit for. TRUST YOURSELF!!!! I want you to do 2 things for me: 1. Sign up free on my site to get recipes directly to your email [link in bio] and 2. please please please don’t be shy to reach out to me for any tips techniques and recipe help you need. And back to this incredible mascarpone chestnut rum cake, what’s your happy accident dish or dessert? #italianchef #italianfood #italiandessert #mascarponecake #dolcifattiincasa #dolciitaliani #cakerecipes #homebaking #homebakedcake #christmasbaking #christmascake

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Which are the most attractive markets for still wine right now?  💪 (IWSR's longitudinal data for still wine market attractiveness highlights the impact of socio-economic and political factors, as well as shifts in consumer preferences, on the global wine landscape)

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Good opportunity

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CUISINE : Thai COURSE EIGHT : Palate Cleanser TERMINOLOGY : Citrus unshiu is a semi-seedless and easy-peeling citrus species, also known as the satsuma mandarin or Japanese mandarin. During the Edo period of Japan, kishu mikans were more popular because there was a popular superstition that eating Citrus unshiu without seeds made people prone to infertility. Citrus unshiu became popular in Japan after modernization started in the Meiji period. It was introduced to the West from the Satsuma region of Japan in 1878. ANALOGY: The first recipe in French for flavored ice appears in 1674, in Nicholas Lemery's Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature. Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward). Recipes for flavored ices begin to appear in François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the fine consistency of sugar and snow. When Europeans figured out how to freeze sherbet they began making sorbetto by adding fruit juices and flavorings to a frozen simple syrup base. In the US, sherbet generally meant an ice milk, but recipes from early soda fountain manuals included ingredients such as gelatin, beaten egg whites, cream, or milk.

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