Meiterranean Food Style

The Greeks and Romans laid the foundations of what we now know as the Mediterranean diet with the "Mediterranean trilogy": bread, oil and wine, always present in our culture.

For the proper functioning of our body need balance in our diet. We should consume carbohydrates, proteins and lipids or fats. The latter play an important role in our diet because they are essential nutrients that provide us with energy, essential for our daily activities.

We understand that our nutrition experts say all the food groups, fats, or lipids, we will provide approximately 35% of total energy, why are preferably vegetable fats such as extra virgin olive oil, at animal. One exception is the blue fish (mackerel, tuna, sardines ...) because it is polyunsaturated and helps prevent cardiovascular problems.

The proposed Mediterranean diet olive oil as the main source of fat.

Olive oil has many properties, including many that have been agreed recently by doctors and scientists are:

:: Being a monounsaturated fatty acid, reduces LDL levels and increase levels of HDL (good cholesterol), unlike other oils, it protects against the risk of heart disease, especially myocardial infarction.

:: It is rich in vitamins A, D, F and K. and its high content of vitamin E helps prevent arteriosclerosis, cancer, and is excellent for keeping skin young and healthy.

:: I like the fat content of breast milk, so on paediatrics, the fat is appropriate for infant feeding.

:: Promotes the growth of bones and calcium absorption.

:: It is a natural remedy for ulcers, prevents diabetes and increases the body's defenses.

In addition to benefiting from these oil economy do, because its performance is higher than that of other vegetable fats, both cold and hot. We can see the heat because it increases its volume, which translates into less use for cooking. Due to the fruity flavor, smoothness and viscosity of olive oil is always less precise for cooking in cold weather.

:: A good breakfast Mediterranean: natural orange juice, coffee with milk and a slice of bread soaked in Extra Virgin Olive Oil Good Sense.

-Wine makes us twice civilized one when it produced and two when it is taken-

Decanter

Decanters have a long history associated with them. Similar to a Carafe, Decanters have played an important role in serving wine. Dating back to the Roman times, Decanters were filled with wine from an Amphora, which is a vase like ceramic jug with two handles and served from the table. The decanters were easier to handle by one person or servant. Glass decanters were pioneered by the Romans but due to limited amounts of glass, other materials like silver, gold and bronze were used. The Venetian also used glass decanters during the Renaissance period. The design style of decanters allowed for more air to interact with the wine. They usually have long slender necks and wide bodies. In 1730 the British glass makers added a stopper to limit the exposure to air. The designs haven’t changed much since then. We now use decanters not only for the looks but also to help the aerate. When you aerate a wine and allow it to breathe it mimics the effects of swirling the wine in a glass. The stimulation and movement of the molecules in wine trigger the release of more aromas. Aerating is more beneficial to wines containing more tannins.

Champagne.

 The name itself evokes thoughts of celebration, romance and special occasions. Nothing is more useful to mark a special occasion than opening a bottle of Champagne. This wine has become synonymous with good times, good cheer and the moments in life that are to be remembered. But in the very midst of celebration, be careful how you term the wine in your raised glass. Is it Champagne, or is it something else?

The terms “Champagne” and “sparkling wine” are often used interchangeably, much to the chagrin of Champagne producers. While all Champagne sparkles, not all sparkling wine is Champagne. The discerning factor is the region in which the wines are produced. Ninety miles northeast of Paris, covering 85,000 acres, is a region called “Champagne.” Produced anywhere else but Champagne, the wine should properly be labeled “sparkling wine.” This is not just a matter of pride within the Champagne region, but a matter of law, as the moniker is protected by the World Courts to designate the exact region.

Based on today’s perception of Champagne, it may be difficult to imagine that Champagne originated as a still wine. Originally planted by the Romans, the vineyards of Champagne have been thriving for centuries. According to history, in 496, the first King of France was anointed with wine from the Champagne region. From 896 to 1825 the crowning of the Kings of France took place in Reims, located in the heart of Champagne. Commemoration of this event was always accompanied by a celebration involving the free flow of Champagne.

It was not until the 17th century that Champagne gained its sparkle. While Dom Pérignon did not invent Champagne, he played a significant role in its development. For 47 years (1668-1715), Pierre Dom Pérignon was the cellar master at the Benedictine Abbey of Hautvillers. Since creating a sparkling wine was not his original intention, Dom Pérignon spent a great deal of time trying to find a way to cure what he called the “mad wine.” Dom Pérignon has been credited with developing the art of blending as well as instating the use of heavy glass bottles and cork stoppers, which helped prevent the bottles from exploding.

Women have played a key role in the history of Champagne with a few key players sharing a common thread: They were inducted to the Champagne trade as widows. Madame Clicquot (1798-1886) of Veuve Clicquot was widowed at the age of 27 after only two years of marriage. She is credited with inventing the first table de remuage (riddling table). Veuve is the French word for widow. Madame Pommery of the House of Pommery was in control of the vineyards after she was widowed in 1858. She was a savvy businesswoman who took her husband’s business to the next step. She foresaw the newly evolving tastes and introduced the first Brut in the history of Champagne, the legendary Pommery Nature of 1874

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Pinot Noir, International & Elegant.

The name can also refer to the created wine from the Pinot Noir grape strain.

The name of this grape is derived from the French words for "pine" and "black" respectively, since growing from this grape cluster shaped like a pine cone and its purplish black tone giving characteristic color.

Pinot Noir grapes grown around the world, especially in cold regions, but it is common to associate them with the region of Burgundy in France, as birthplace of the best wines that use this type of grapes.

Origin and expansion

She is originally from Burgundy.

It is one of the strains that make up the mixture of the majority of the Champagne (sparkling wines in the eponymous region)

As of many sparkling wines in the world.

Also considered it one of the choicest varieties around the world for the production of wine varietal, in Bourgogne, it gives some of the wines most exclusive and expensive in the world, for its limited production, such as Romanée Conti.

Believed to be the mother of Spanish Tempranillo variety.

It is a variety that does not adapt easily to any region, requires a cold climate to achieve good results.

The main regions and producers of this variety are: France, Germany, the region of the Willamette Valley in Oregon, Sonoma County in California, Australia, Argentina, Chile and South Africa cold valleys.

Strains

Its berries are small, purplish black, waxed by abundant bloom.

The skin is thick, and soft pulp.

A very fine wine is done with this vid.

He is characterized by its low tannic structure, body means waking up refined and subtle sensations in the mouth.

Pinot Noir produces an extremely soft, fresh and fruity, wine of a very nice bouquet, with acidity that makes it quite lively and persistent on the palate without being aggressive.

On the nose, red Pinot Noir wines can reach the aromatic Excellence (cherry, cassis, strawberry, raspberry, violet, leather, licorice that evolve to a delicate aroma with aging) and support a good upbringing. The characteristic aromas of this wine are red and black fruits such as Cherry, BlackBerry, raspberry, Plum, among the most prominent. The primary aromas are determined by the black currants, truffles.

Floral notes like for example wilted roses are also highlighted.

                                        

View, it is a wine that has a special luminosity, reminiscent of a more opaque than bright red tile, contrary to French wines from Pinot Noir that are characterized by a much more luminous shine.

Their color varies depending on their age: a red, Ruby or purple when young, to an ochre Orange, after 8 to 10 years of cellaring, maintaining a middle layer.

In the mouth tends to be light, but structured, wine if is vinified to old-style Burgundy, may require years of aging, to soften the tannins from the stems.

Recommendation of served and accompaniment

Suitable to accompany semi-mature cheese varieties, magret of duck or goose, is famous the pairing with the Coq au Vin (chicken with wine), being one of the few wines that harmonize with some fish such as fresh tuna and Salmon.

Its ideal serving temperature varies between 14 and 15 ° C.