cp company

La entrada cp company aparece primero en Cerveza Más Tapa Por Madrid.

* This article was originally published here

Diez vinos para comprar directo de bodega, a buen precio y perfectos para este Día del Padre

¿Buscás vinos para regalar o regalarte en esta fecha especial? Chequeá esta producción de vinos recomendados y que se adaptan a diferentes presupuestos

* This article was originally published here

Wine News: What I’m Reading the Week of 6/13/21

Welcome to my weekly roundup of the wine stories that I find of interest on the web. I post them to my magazine on Flipboard, but for those of you who aren’t Flipboard inclined, here’s everything I’ve strained out of the wine-related muck for the week.

Chenin Blanc Finds Its Feet in South Africa
Amanda Barns goes prospecting.

Cold Fall and Arid Winter Conditions Wreak Spring Havoc in Some Vineyards
Climate change rears its head again…

Turning the Tables on Alder Yarrow
So, uh, I got interviewed.

By the Bottle: Alder Yarrow
Um, twice.

This Summer, Make It Chianti Classico
Chianti really has never been better.

Lush or Lean? Wine Pros on What their Favorite Tasting Terms Really Mean
Words, words, words.

Are We Entering the Post-Natural Wine Era?
Sigh.

Calling Mr. Natural — A Battle Cry
The riposte.

Tolerance v intolerance
REALLY interesting dustup on the topic of Biogenic Amines. Seriously. Read this.

The Wine Mavericks of California’s Central Coast
Some great picks in there.

Wine Lightens Up as Heavy Bottles Fall Out of Favor
But how many wineries have really made the change?

‘Turns out you can’t get away from it anywhere’: Inside the sexism that runs rife in the drinks industry
Need to keep talking about it until it’s gone.

Creating Change in California’s Food and Wine Scene
A profile of Maryam Ahmed.

New exhibit tracks the once unlikely rise of Oregon’s wine industry
Would be cool to see this.

The New Generation of Vintners Reviving Los Angeles’ Wine Heritage
Matt Kettmann profiles a few good names.

The Message in a Reusable Wine Bottle: Combat Climate Change
Every little bit helps! Eric Asimov goes deep into the subject.

Wineries Clash in Battle of the Cults
What’s in a name? Everything, apparently.

A Legend of the Vineyard
Many happy returns, Dr. Walker.

Meet the Millennial woman modernizing one of Napa’s most exclusive wineries
A profile of Maya Dalla Valle. Love the last line.

A Guide to the Wines of Languedoc and Roussillon
The 101 for a big place.

Winemakers Collaborate With Weed Growers on New Cannabis Appellation Systems
Terroir is everywhere.

Wine Label Text: How Much is Too Much–and Too Little
Consumer opinions vs. professional

It’s Time to Stop Laughing Off Wines With Funny Names
Elin McCoy drinks for fun.

Why the Wine Industry Is Betting on Jermaine Stone
Nice profile from Dorothy Gaiter.

How Château Lafite Changed the World of Wine
One night in Hong Kong….

Inside Blaufränkisch’s Global Comeback
Please sir, can I have some more?

Rioja’s power struggle
Tough times to be a little producer

Why Etna wine is so hot right now
Hotter than Hansel.

Police Seize Grange In “Sting Of The Century”
224 people charged. Seriosly, this is like Spectre for wine

Will Chemical Damage Kill the Texas Wine Industry?
Brutal.

Hot Brands And Instagram Are Fueling Rosé Wine’s Phenomenal Growth Rate In The U.S. Market
And to think, once we used to have a rosé advocacy organization.

Why Bay Area wineries may eventually struggle to sell wine – even with a rise in tourism
Fire season has begun, says Esther Mobley.

Are Napa Valley Grape Prices Sustainable?
Limited supply suggests: yes.

Why New England wines are starting to get some serious attention
Terroir isn’t limited to the West Coast.

The post Wine News: What I’m Reading the Week of 6/13/21 appeared first on Vinography.

* This article was originally published here

Despedida de soltera

La entrada Despedida de soltera aparece primero en Cerveza Más Tapa Por Madrid.

* This article was originally published here

I’ll Drink to That: Winemaker Dominik Sona

Episode 487 of I’ll Drink to That! features winemaker Dominik Sona of Koehler-Ruprecht. Koehler-Ruprecht is a winery located in the Pfalz of Germany.

As a winery, Koehler-Ruprecht marches to the beat of its own drummer. As Dominik Sona says repeatedly in this interview, there is nobody else in the Pfalz doing things as they do. The litany of idiosyncrasies is long, but so is the history of excellent bottles of wine. That is one reason why it is worth hearing more about the approach that K-R takes in the winery. Another is that listening to Sona actually puts the rest of the German wine world into relief. By highlighting what they do that is different from others, Sona also underlines what the norms for German wine really are today. Long aging on the lees, for a year or more, without racking? Sona explains that this was once much more common in the region than it is today. Dry wines made without chaptalization? Sona alludes to how normalized an allowance for adding sugar has become in the German wine community and gives his reasons for rejecting that practice. A new approach in the vineyards? Sona details how important this has become, in light of climate change. If you want to understand the wines of Koehler-Ruprecht better, you should listen to this interview. And if you just want to understand the wines of Germany in general, you should… also listen to this interview. Either way, you will be rewarded.

Other ways to listen:

• Apple Podcasts
• Spotify
• Google Podcasts

I’ll Drink to That is the world’s most listened-to wine podcast, hosted by Levi Dalton. Levi has had a long career working as a sommelier in some of the most distinguished and acclaimed dining rooms in America. He has served wine to guests of Restaurant Daniel, Masa, and Alto, all in Manhattan. Levi has also contributed articles on wine themes to publications such as The Art of Eating, Wine & Spirits magazine, Bon Appetit online, and Eater NY. Check out his pictures on Instagram and follow him on Twitter: @leviopenswine

The post I’ll Drink to That: Winemaker Dominik Sona appeared first on Vinography.

* This article was originally published here

Saez & Son presentó su proyecto en el Fogg Bar, que abrió la temporada de ‘meets’

Fogg Bar volvió a ser la sede y la puerta de entrada a Madrid la pasada semana de las cerveceras artesanas en la Península Ibérica. Tras muchos meses sin poder celebrar Meet The Brewer a causa de la Pandemia de Covid-19, el Foog (Calle Moratín, 3/ Madrid) volvió a vivir una jornada con la cerveza artesana nacional como protagonista.

El evento de presentación protagonizado por Cristina Saez y Andreas Hakansson fue un éxito de participación, con el aforo completo siempre respetando las restricciones que marca la situación actual de la Pandemia.

Saez & Son es una micro con una producción muy pequeña. Presentaron en sociedad sus dos Hazy Ipa, «una Hazy con Son y una Hazy con Sáez», dos cervezas que en opinión de José Blasco, ‘patrón’ del Fogg y organizador de este tipo de eventos que han sido la puerta de entrada en Madrid de un buen número de cerveceras nacionales, » triunfaron ante el público más exigente en cuanto a este tipo de cervezas «Modernas». «El buen ambiente cervecero recordó los buenos tiempos que parece ser, pronto volverán», añadió Blasco.

Con este primer lote de sus cervezas ya agotadas, Saez & Son inician un proyecto que tiene como objetivo asentarse de manera sólida en el mercado local, en Valencia, e ir creciendo poco a poco.  A pesar de su pequeña producción, la distribuidora Foggies, vinculada al Fogg y especializada en marcas nacionales de cerveza artesana en Madrid, asegura que trabajará con Saez & Son en los próximos meses.

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La entrada Saez & Son presentó su proyecto en el Fogg Bar, que abrió la temporada de ‘meets’ aparece primero en Factoría de Cerveza.

* This article was originally published here

Tyris Märzen

La cerveza que os traemos hoy viene de Valencia. Y será, probablemente, una de las cervezas de allí con más presencia a nivel nacional. Por eso es probable que conozcáis la marca que comenzaron dos amigos (Gonzalo y Dani) y que mantiene muchas de sus referencias casi una década después.

Aunque esta receta “solo” tiene un lustro. Pero es de nuestras favoritas ya que el estilo “Märzen” muchas veces se ve engullido por el más genérico “Festbier”, entendiendo sin más esta como una rubia un poco más fuerte… ¡Y a nosotros nos gustan más las versiones que se aproximan más al original!

Esta, por ejemplo, es de color cobre (o marrón rojizo) limpio, coronada por una capa media de espuma de color hueso. El aroma nos recuerda en la nariz a frutos secos, caramelo, pan y un matiz a especias.

El sabor es dulce y complejo. Nada empalagoso, pese a tener mucha presencia de caramelo y maltas tostadas frutales. Intensa y rica, con la carbonatación justa y sólo 5,5% ABV y 30 IBUs, que no es excesivamente alto ninguno de los dos números.

Puedes abrir un par y volcarlas en un Mass de litro, para acompañar un codillo (u otro ejemplo de gastronomía alemana) y sentirte como si estuvieses mismamente en la boda del príncipe Luis I de Baviera con la princesa Teresa de Sajonia-Hildburghausen.

“Mi opinión en un Tweet:” En marzo, en junio o en septiembre. Cuando quieras. Nota: Notable alto.

* This article was originally published here