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   Recommended Spain Vineyards
Vineyard: Bodegas Garciarévalo, S.L. Vineyard: Sánchez Romate Hnos.,S.A. Vineyard: Can Rich de Buscatell S.L. Vineyard: Finca Loranque
Vineyard in Spain Vineyard in Spain Vineyard in Spain Vineyard in Spain
Address: Castilla y León
Tel: +34 983 832914
garciarevalo@garciarevalo.com
http:// www.garciarevalo.com
Address: Andalucía
Tel: +34 956 182212
comercial@romate.com
http://www.romate.com
Address: Balearic islands
Tel: +34 971 803377
info@bodegascanrich.com
http://www.bodegascanrich.com
Address: Castilla-La Mancha
Tel: +34 925 590316
fincaloranque@fincaloranque.com
http://www.fincaloranque.com

Vineyards in Aragon, Spain

     

 

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Restaurant in Cardiff, United Kingdom

Truffles

Restaurant in Cardiff, United Kingdom

 
Established of some 23 years and set in the heart of the Welsh capital city.
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Vineyard in Germany

Weingut Helmut Mades

Vineyard in Germany

 
Eine über 300- jährige Familientradition verpflichtet ! Zum Ausdruck kommt dies durch Weine von höchstem Niveau und der Pflege von Spezialitäten und Raritäten. Der qualitätsorientierte Betrieb wurde mehrfach mit Staatsehrenpreisen und Ehrenpreisen ausgezeichnet und ist Mitglied im „Verband Deutscher Prädikats- und Qualitätsweingüter e.V.” - VDP , der höchste Qualitäts-ansprüche erhebt. Nur Güter, die strengstens geprüft wurden und die hohen Qualitätsstandards dauerhaft erfüllen, gehören zur Elite des deutschen Weinbaus.
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Wines from Hungary

Béres Tokajer Lindblättriger 2008, Spätlese

Wines from Hungary

 
Die überdurchschnittlich spät gelesene überreife und welke Traube bildet den Grundstoff des Spätlindenblättrigen, dem auch Aszú-Beeren zugefügt werden. Beim Verkosten des Weines manifestiert sich zuerst sein resoluter Gattungscharakter, der von einem intensiven, wirbelnden Bukettmix aus Akazie, Kamille und Fruchtblumen begleitet wird.
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Events Worldwide

Festival

IX.Magyarországi Újbor- és Sajtfesztivál 2012 - IX. Hungarian new Wines and handmade Cheese Festival


Event Date: 11/24/2012

MAGYARORSZÁGI ÚJBOR- és SAJTFESZTIVÁL Come and taste, Hungary s new wines and handmade Cheese! Location: Museum of Hungarian Agriculture Budapest - Városliget, Vajdahunyad Castle Budapesten, a Vajdahunyadvárban. Jöjjön el és kóstolja meg Magyarország legjobb újborait és kiváló kézműves sajtjait! Idén már kilencedik alkalommal kerül megrendezésre az Újbor és Sajt Fesztivál a Városligeti Vajdahunyadvár Magyar Mezőgazdasági Múzeumában. Önnek is lehetősége nyílik megkóstolni hazánk legkiválóbb újborait és legfinomabb kézműves sajtféleségeit.     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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Recipe Of The Day

Beignets d'ananas

Beignets d'ananas


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Spain
Andalucia wines Castilla-La Mancha wines Extremadura wines Navarre wines Aragon wines Catalonia wines
Galicia wines Pais Vasco wines Castilla y Leon wine Community of Madrid wine Balearic Islands wine Region de Murcia wine
Valencian Community wine Canary Islands wine La Rioja wines      
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