Recommended Hungary Vineyards
Vineyard: Badacsonyi Pincegazdaság Zrt Vineyard: Bárdos és Fia Pincészet Bt Vineyard: Bozóky Kft Vineyard: Béres Szolobirtok és Pincészet Kft
Vineyard in Hungary Vineyard in Hungary Vineyard in Hungary Vineyard in Hungary
Address: Balaton
Tel: +36 87 580510
joborok@axelero.hu
http://www.bprt.hu
Address: Upper Hungary (Fels? Magyarország)
Tel:
bardos@bardosbor.hu
http://www.bardosbor.hu
Address: North Transdanubia (Észak-Dunántú)
Tel: +36 22 407797
info@bozoky-pinceszet.hu
http://www.bozoky-pinceszet.hu
Address: Tokaj-Hegyalja
Tel: +36 47 536000
info@beresbor.hu
http://www.beresbor.hu

Vineyards in Hungary

     

FÁNCSI HEGYI PINCE (Boden-Vin kft.)
Tel: +36 20/ 9- 741-045, 06-30/470-89-22    Address: 8627 Kötcse 033/15 hrsz.   Region: Balaton   Sub Region: Balatonboglár   Town: Kötcse   Vineyard in Hungary


Fekete Borpince
Tel: +36 74 414785   Address: Zápor u. 3.   Region: South Transdanubia (Dél-Dunántúl)   Sub Region: Szekszárd   Town: Szekszárd   Vineyard in Hungary


Fitomark-94 Kft.
Tel: +36 47 384275   Address: Arany J. u. 16/a   Region: Tokaj-Hegyalja   Town: Tolcsva   Vineyard in Hungary


Fodorvin Családi Pincészet
Tel: +36 87 445027   Address: Hunyadi u. 9   Region: Balaton   Sub Region: Balatonfelvidék   Town: Aszóf?   Vineyard in Hungary


Frittmann Testvérek Kft
Tel: +36 78 482690   Address: Eötvös u. 5   Region: Balaton   Sub Region: Balatonmelléke   Town: Soltvadkert   Vineyard in Hungary


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Restaurant in London, United Kingdom

Mon Plaisir

Restaurant in London, United Kingdom

 
HISTORY OF MON PLAISIR
Mon Plaisir is London's oldest French Restaurant and has for over fifty years been family owned; established by the Viala brothers during the 'forties', it was acquired by Alain Lhermitte
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Vineyard in France

Domaine Philippe Vandelle

Vineyard in France

 
Le vignoble du Jura remonte ŕ la la plus haute antiquité. Au XIXčme sičcle, avant la crise du phylloxera, il comptait plus de 40 cépages sur 20.000 hectares. Aujourd'hui sa superficie est de 1850 ha répartis sur 4 Appellations d'Origine Contrôlée géographiques ( Arbois, Côtes du Jura, L'Etoile, Château-Chalon) plus deux AOC produits , Macvin du Jura et Crémant du Jura. Les vins sont issus des 5 cépages suivants : Chardonnay et Savagnin (blancs), Poulsard, Trousseau et Pinot Noir (Rouges).
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Wines from Chile

Carta Vieja Carmenčre

Wines from Chile

 
Rojo púrpura profundo. Gran tipicidad e intensidad aromática, se destacan aromas a cereza y ciruela negra acompańado de algunas notas tostadas y ahumadas. En boca es de textura suave, jugoso y sabroso. Domina la fruta roja madura y especias que derivan en final profundo de chocolate negro.
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Events Worldwide

Festival

2eme Festival des vins wallons


Event Date: 06.04.13

Le samedi 6 avril de 11h ŕ 19h et le dimanche 7 avril de 11h ŕ 18h, nous aurons la chance de découvrir pour la seconde fois, l'ensemble des vignerons et producteurs de Vins Wallons au Centre d'Accueil des Lacs de l'Eau d'Heure, Au programme,découverte de leur production,dégustation et vente, gastronomie et animation. Bar ŕ vins wallons, préparations de grands chefs,nombreuses activités et visites sur les lacs de l’Eau d’Heure.     More...
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COMIDAS TÍPICAS BRASILEIRAS


O preparo dos mais diversos pratos da culinária brasileira está ligado aos aspectos socioculturais de nossa história e recebeu a influęncia de outros povos que aqui estiveram em épocas passadas e nos Legaram em patrimônio cultural valioso, influenciando e dominando até mesmo na alimentaçăo. A variedade de sabores e preferęncias regionais, com suas especiarias e temperos próprios, tornam-se irresistíveis ao paladar mais exigente de qualquer arte da cozinha nacional. Os índios brasileiros tinham uma mesa farta e variada, graças ŕ abundância da caça, pesca e dos frutos silvestres, de que se serviam. A farinha de mandioca tăo popular entre o povo, do mais simples ao mais requentado, é uma herança indígena. Depois de retirar a raiz, secavam-na ao sol ou ralavam-na ainda fresca numa prancha de madeira cravejada de pedrinhas pontiagudas, transformando-a em farinha alva, empapada que colocavam para escorrer e secar num recipiente comprido de palha trançada. O resultado é o tupuci, ingrediente essencial no preparo de um famoso prato da cozinha brasileira: o pato no tupuci. Além de ser usado como farofa ou para fazer beijus, pirőes, sopas e mingaus, o tupuci pode ser servido como sobremesa, regado com mel. As bebidas eram extraídas dos ananás, do caju, guaraná, jenipapo, acaiá e outros produtos nativos. O milho muito usado pelos índios foi amplamente aceito pelos portugueses, de paladar mais refinado, que preferiam a comida preparada pelas escravas negras do que as da măo indígena. As negras eram mais experientes eram mais caprichosas na arte de comer bem e assim, introduziram o coco-da-baia, o azeite de dendę, a pimenta malagueta, o feijăo preto, o quiabo e outros ingredientes para a elaboraçăo de pratos mais requintados. A uniăo das tręs raças criou uma cozinha tipicamente brasileira, desenvolvendo o uso constante da panela de barro, da colher de pau e do fogăo de lenha, indispensáveis para aprimorar qualquer quietude.     More...
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