The Variety of the Veneto

Italy’s Veneto is one of the world’s most diverse wine producing regions, and for me it is a “go-to” area when I am not sure exactly what I want to drink. You can find just about every wine style and price point in the Veneto, from cheap and cheerful Pinot Grigio to super premium, concentrated Amarone dell Valpolicella to crisp, refreshing Prosecco sparkling wines to carefully crafted expressive Soave wines. The Veneto seems to have it all.

Fueled by the agricultural rich Po River Valley the Veneto has made its greatest income on Pinot Grigio. These relatively simple IGT level wines are generally well made crowd pleasers. The fruit has an apple and lemon quality with enough crisp acidity and sometimes a bit of residual sugar to make them easy to drink.

Soave represents the next step up in Veneto white wines. These wines are DOC and DOCG quality level, and thanks to the efforts of producers such as Pieropan, the entire category continues to get better.
The main grape grown in this ancient extinct volcanic hill town is Garganega and in the right hands, it can make a superb wine. I have often been a proponent of other cool climate regions trying to grow Garganega, as it has enough, but not too much, fruit and crisp acidity to make one of the best food friendly wines.

I recently tasted the 2012 Pieropan Soave Classico and it was bursting ripe apple, lemon, and almond skin notes balanced by refreshing acidity. Underlying all of this is a mineral note that adds complexity and contrast to the fruit character.

Corvina is the primary red wine grape of the Veneto and its stars in Valpolicella and Bardolino wines. Usually supported by small amounts of other native grapes (Rondinella, Molinara, Oseleta), Corvina can create both simple easy to drink Valpolicella Classico wines and rich, layered Amarone wines. The former are perfect easy drinking red wines dominated by cherry (often sour) and herb notes along with a slightly savory mineral quality.

Amarone is the exact opposite of the basic Valpolicella. These vines are made from dried grapes, fermented than aged in oak for multiple years before release for sale. The result is a wine with chocolate, mocha, dried fruits, jam and smoky notes. Speri makes some of the best wines in the Valpolicella region. Their range of wines, for me, shows the Veneto’s reds at their best.

Both Corvina and Garganega also make sweet style “recioto” wines. These wines from Valpolicella and Soave are unique and offer yet another different wine style from the region.

In the northern part of the Veneto in areas of Valdobbiadene and Conegliano, sparkling wines are the star. Prosecco DOCG from this region comes in Brut and off-dry styles. I prefer the drier styles with their crisp yet light apple, pear and lemon notes. These wines cost a fraction of what you would pay for Champagne, and, although they lack the bread and biscuit notes of the French sparklers, they are often more food and crowd friendly. Try Canella Prosecco or the wines from Sorelle Bronca for a great classic example of Veneto sparkling wine.

-Thanks Adam for your info.-

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.

What are the tannins ?

In wine, the tannin is an element of texture that makes the taste of the wine is rough . Well, this definition leaves much to be desired, not too clear , we will see it more in depth.

Tannin is a subdivision of polyphenol chemicals found in plants, seeds, bark, wood , leaves and fruit skins . Approximately 50% of the weight of the ( dry ) are leaves of a plant tannins. As a feature of the wine , tannin adds both bitterness and astringency and taste complexity . Tannins (for wine ) , are most commonly found in red wine , but white wines are also due to its aging in wood.

Where do ?

The tannins in wine come from two locations : wine grapes and wood.

Grape Tannins

They come from the skins , seeds and stalks of grapes. For this reason , red wines tend to have more of tannins than white wines , since prolonged contact of the skins with the juice given enough time so that they partially dissolve.

Some types of wine have more tannins than others, for example , varieties nebbiolo , cabernet sauvignon and tempranillo are varieties with high concentration of tannins.

The tannins in the wood

The wood tannins are dissolved in wine through contact ; course this happens when the wine is stored in oak barrels . Oak barrels are the most used option because of the flavors and qualities that give the wine . An oak barrel can be used in winemaking to 70 years.

What contributes tannin flavor ?

Tannin gives a dry , rough, rough , astringent taste and can be especially noticeable in the middle of the tongue and the front of the mouth. The black ( without sugar) tea is a great example of pure tannin dissolved in water.

Foods rich in tannins

• Tea Leaves

• Walnuts , almonds and walnuts ( with skin)

• black Chocolate

• Cinnamon , cloves and other spices

• Pomegranates , grapes and berries

• Quince

• Beans

Variety

It is useful to remember that the style and vinification process greatly affects the amount of tannins that will have a wine.

Varieties with more tannins

• Tannat

• Nebbiolo

• Cabernet Sauvignon

• Tempranillo

• Montepulciano

• Petit Verdot

• Petite Syrah

Varieties with less tannins

• Barbera

• Zinfandel * or

• Primitive *

• Garnacha

• Pinot Noir

A Short Guide To Merlot Wine

Merlot is a classic type of grapes that is used to produce delicious first-class wine. Originally planted in Bordeaux, France, merlot is now also grown in Italy, U.S.A., Chile, Australia, Romania, etc. In fact, merlot is the fourth wine grape type in terms of world coverage.

The taste

Merlot wine is the perfect choice for new red wine lovers due to its one-of-a-kind softness and silky, balanced taste. This delicious red wine is rich in fresh fruit flavours including blueberries, cherries, plums, blackberries as well as herbal flavours. Actually, there is a lot more to discover about Merlot, depending on the region where the wine is produced. Here’s a short Merlot wine guide to help you select the right wine for your special occasion.

Cool climate Merlot

Cool climate Merlot wine is produced in France, Italy, and Chile. This variety of Merlot wine features a higher presence of tannins, which makes the wine more structured. Cool climate Merlot drinkers can taste not only fresh fruit flavours but also tar and tobacco.

Warm climate Merlot

This Merlot variety is produced in California, Argentina, and Australia. The presence of tannins in warm climate Merlot is less obvious. This wine tastes like fruit but one can also appreciate the notes of chocolate, mocha, cocoa, and flowers. Experts state that some wine makers use special oak treatment to make sure Merlot has more structure.

Food pairing

Due to its easy-drinking character and moderate acidity, Merlot wine is really versatile in terms of food pairing. Be it poultry, red meat, pork, salads, pasta or even hamburgers you’re going to serve, your guests will definitely appreciate a glass or two of Merlot.

If light, fruity warm climate Merlot is your choice for a special occasion, you can be pretty flexible in terms of food pairing. Herbed chicken and Italian tomato-based dishes are the perfect match. If you opt for deep, velvety Merlot wine, consider cooking roast beef, roast lamb, grilled pork, steak, or other rich dishes. Offer a plate of cheeses to complement the wine.

All things considered, Merlot wine with its medium-bodied, balanced and easy taste can complement any occasion, whether you’re eating pizza, steak, or pasta. A tip from gourmands: too spicy foods, fish and leafy greens may not be right to team with Merlot

The food & Wine

The food that is consumed with wine has an effect on the way in which the wine knows, can the wine also have an effect on the taste of the food. The purpose of the harmonization of food and wine is to take advantage of those effects, so that both food as wine give more pleasure than that would be if they were consumed separately. Knowing these effects will help to avoid negative interactions or unpleasant.  In addition to understanding the basic taste interactions between wine and food, It is important to remember that people have different sensitivities to different the flavor and aroma components. This means, for example, that the same level of bitterness can affect a much stronger way than to another person (this does not) It is the same as the personal preferences; Some people like the  While strong reactions that others seem to them unpleasant). The harmonies, Therefore, should take into account the preferences of persons, as well as also the basic interactions between wine and food.

Some about Wine

Wine was a staple of the daily diet in many European societies for hundreds of years before regular contact was established between Europe and the Americas. By the 1500s, wine was widely consumed in those regions of Europe where it was produced (especially in the Mediterranean area), and by the better-off social strata elsewhere, such as Britain, the Low Countries, and Scandinavia. Not only did wine embody social and religious status, but it was consumed, like ale and beer, in preference to the often polluted water that was available. Although it is important to consider wine within two broad contexts—alcoholic beverages (including ale/beer and distilled spirits) and diet more generally—wine has a discrete history. It had strong associations with health, fertility, and spirituality (and was important in Christian ritual and symbolism), and some categories of wine (such as port and champagne) carried immense significance for class and gender. Although various commodities were fermented to make alcoholic beverages in the Americas before European contact, Europeans transferred viticulture and winemaking across the Atlantic. From the 1520s, the Spanish planted vines and produced wine in their Mexican and other American colonies. Their successes were the beginnings of the important wine industries of Chile and Argentina. Other imperial nations—notably the British—tried to follow suit in North America, but it was not until the 19 th; century that a significant North American wine industry emerged, first in the Midwest (especially Ohio and Indiana) and later in California. Perhaps because of the late start of their wine industry, North American consumer preferences ran to spirits (especially whiskey) and rum, rather than to wine. Wine was imported from Europe to serve the American wine market, and the wine trade has been one focus of historians of wine. Other prominent themes in the literature are viticulture and winemaking, the cultural meanings of wine (including its associations with class and gender), links to health and religion, regulation of production and distribution, and consumption patterns. In the broader context, wine is integral to histories of alcohol. Historians have examined varying attitudes toward wine, beer, and distilled spirits, as well as the place of wine in secular and religious commentaries on alcohol consumption and drunkenness. 

EL MEZCAL

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Corría el año de 1978, cuando empece   a conocer el Mezcal por parte de  mi abuelo materno,  el cual era originario de el Estado de Guerrero me decía que el buen Mezcal el de polla y que se tomaba con sal de gusano, aguacate ,Limón  o Naranja para apreciarse; El mezcal no solo es una bebida de moda, es el resultado de la experiencia de generaciones enteras para obtener la bebida alcohólica perfecta para consumo humano se necesitan  8 kilos de agave para la elaboración de un sólo litro de la bebida. Asi pues en esta bebida comprobé que el tenia razón en cuanto a la mezcla de sabores que se encontraba en ella, El Mezcal es un producto que proviene de cualquier variedad de agave plantado en los Lugares de donde es la Denominación de Origen En los Estados de Oaxaca, Guerrero, San Luis Potosí, Tamaulipas, Durango,  Zacatecas, Guanajuato. El Estado con mas variedades y mas plantado es Oaxaca. Existen 273 especies de Agave en el Continente Americano de las cuales 205 están en México y de las cuales 30 se localizan en Oaxaca. La variedad mas común para producir Mezcal es el Denominado “Espadín” y entre otros “El Tobala”, El Cenizo”,cada uno da diferentes características organolepticas.

Cabe señalar que en la producción del Mezcal existe la mezcla de variedades de Agave para su consumo sobre todo en las Zonas Rurales siendo Maestros Artesanales los que lo producen y debido a sus 30 variedades encuentras Mezcales con diferentes sabores.

En el Año de 1994 la COMERCAM empezó a delimitar una D.O al Mezcal siendo 10 años después en 2004 cuando se otorga una Certificación a la D.O.

La Diferenciación del Tequila al Mezcal es precisamente una de ellas la D.O otra, es que el Mezcal se elabora de manera artesanal usando un proceso de producción antiguo; También existe producción Industrial pero mas se produce Artesanalmente entonces esto es lo que le da características especificas, un ahumado que normalmente no encuentras en los Tequilas. La Denominación de Origen regula ademas de lo mencionado el grado alcohólico de la bebida igual que para el tequila existen 2 tipos de Mezcal, El Mezcal 100% Agave Y el otro 80% Agave, a comparación con el Tequila que marca que es 51% Agave se exige un poco mas agave para la producción del Mezcal, también existen tiempos para el añejamiento en 3 categorías, Joven, Reposado o Añejo, realmente la D.O del Mezcal se baso en la D.O. Del Tequila para que se manejaran y explotaran los mismos generos de plantas usando los mismos tiempos de envejecimiento: Actualmente para el Tequila ya existe un extra-añejo, que muy probable pronto habrá en el Mezcal para el añejamiento se utiliza también el Encino en la elaboración de las Barricas igual que el Tequila a diferencia de la cocción de las piñas del Tequila que se dan en Hornos sobre la tierra el Mezcal se cuece en Hornos bajo la tierra (HOYO) durante 3 días es ahí donde proviene el carácter ahumado del mezcal aunque no esta marcado por ley ya que se puede cocer en Hornos autoclave o mamposteria, pero los productores prefieren y siguen cociendo sus piñas en el Hoyo bajo tierra, el grado alcohólico del Mezcal puede ir de 35º a 55º generalmente se comercializa en los 40º's

Antonio Palacios.

Knowing something about the wines of Oregon

If you’re wondering what Oregon wine is really like and want to understand the region a little better, this guide will help you understand the grape varieties, the sub-regions and the taste that makes Oregon wine so unique. In particular, we’ll be talking mostly about Oregon’s largest region: The Willamette Valley which is known for Oregon Pinot Noir.

CÓMO VENDER VINO

LAS DIFERENTES ETAPAS EN LA VENTA DE VINO

Las diferentes etapas de venta abarcan a todos los vendedores que reciben a sus clientes en los restaurantes........

LA RECEPCIÓN DEL CLIENTE

Recibir a un cliente consiste en establecer una relación humana y de comunicación que debe desembocar a una relación comercial y tratar de ganar confianza........

- Tiene que ser personalizada y requiere de algunos instantes.......

- Una bienvenida calurosa y acompañada de una sonrisa......

- Es la base de la relación que se tendrá entre vendedor y comprador.......

- Arranca el proceso de venta y es previo a toda negociación.........

- Es una prueba de credibilidad..........

-Tenemos que conocer a fondo nuestra carta de vinos y menus de restaurantes........

Regiones de vino en Canadá

El Mercado interno consume la mayor parte de la producción vinicola de este País. La década de 1990 trajo un crecimiento increíble de la industria del Vino de Canadá : El número de bodegas creció de 30 a más de 400 hoy en día. El vino se elabora en cuatro de las provincias de Canadá , Ontario , como el productor más grande , con más de 100 bodegas . Columbia Británica ocupa el segundo lugar . Seguidos por Quebec y Nueva Escocia.

Los Vinos elaborados en  Canadá  se identifican y así se  promueven al ser elaborados íntegramente con uvas locales , las provincias de Ontario y British Columbia han establecido un sistema de denominación llamada VQA , Vintners ' Quality Alliance . Este sistema regula el uso de nombres de las  provincias  en las etiquetas del vino , establece que  variedades de uva se pueden utilizar y requiere pruebas de los  propios  vinos a comercializar  para pasar una prueba de sabor y una prueba de  laboratorio para determinar las uvas que se  utilizan  para su elaboración.

THE CHOCOLATE BLOCK

Como  lo prometido es deuda a continuación encontraran un relato del que pudiera ser mi vino favorito. 

I am minding my own business, making copies of tasting mats, and someone who  just can’t help themselves from asking about the placemats forces me to admit that I am prepping to lead a wine tasting and the next thing out of their mouth is “So, what’s your favorite wine?”

There are many reasons we don’t care for this question. First of all, my “favorite” wine is usually the one I am with. Second, it changes all the time! Third, I really don’t want to offend anyone –and you never know who is listening! Finally, people usually only ask you that question because they want to tell you about their favorite wine, which is sometimes just painful to listen to….

Ok, thanks for listening to my rant. While I stand by the idea that “what’s your favorite wine” is a question wine professionals would rather not answer, over the years I have developed a pat answer that, while getting me out of many a squirmish situation, is also based in truth.

My standard answer to the question is: The Chocolate Block, a South African red blend produced by the Boekenhoutskloof Winery in Franschoek. Now, I will admit that my uncanny (and much-rehearsed) ability to pronounce “Boekenhoutskloof” may be part of the package, however, this is also an amazing wine, delicious and seductive, and like all good things…it comes with a great story.

COMIENDO EN UN RESTAURANTE ?

En días pasados Un reconocido Chef (Socio de un nuevo Restaurante) en Los Cabos, Baja California Sur,  México me pregunto que cuales Restaurantes en esta  plaza recomendaba a mis clientes para consumir sus alimentos y porque,  así  platicando al respecto y reflexionando a su cuestionamiento,    me motive para escribir el siguiente articulo:

En las Labores cotidianas de mi profesión he aprendido que el viajar siempre debe ser un placer, pero si No cuidamos ciertos aspectos al consumir nuestros alimentos podemos sufrir de una muy mala experiencia afectando todo el entorno de nuestro viaje.

Por lo expuesto es importante recomendar lugares de comida que sean higiénicos y con mucho mas razón si nosotros somos los que vamos a brindar el servicio a los comensales.

A continuación les platico de algunas medidas y factores que considero para poder recomendar a mis clientes el acudir a algún restaurante, que ademas seria bueno practicar y que han dado resultado para obtener una grata experiencia al momento de consumir nuestros alimentos.

El Lugar debe tener Buena Iluminación. Los sitios que no cuenten con buena luz probablemente quieren esconder algo. (A menos que se trate de una cena romántica), es obligado que los lugares para comer cuenten con una optima iluminación que permita apreciar los detalles del lugar donde consumiremos los alimentos.

Es importante el Observar los utensilios para servir o comer los alimentos puede ser que estén sucios o contengan restos de comida estos deben observarse impecables y libres de polvo.

La apariencia dice mucho no solo del personal sino también habla del establecimiento. Debemos darnos cuenta Si los meseros llevan uniformes o ropa sucia, lucen enfermos o descuidados en su arreglo personal, si afirma alguno de estas opciones tenga cuidado porque seguramente tratan igual a los alimentos.

Es recomendable el revisar los Menús ya que es un indicador de que tan higiénicos son los lugares. Si los meseros no se toman la molestia de limpiarlos y los dejan pegajosos o sucios puede ser señal de que traten igual la comida o los alimentos.

Debemos percibir la temperatura de nuestros alimentos, un plato que se sirve tibio o peor aun frio probablemente fue preparado hace tiempo lo cual puede generar que ciertos alimentos se empiecen a descomponer, Ademas si detectamos Grasa en el alimento es que lo cocinan de esa manera y un lugar que ejerce estas practicas atrae plagas como cucarachas y roedores ademas de que estas contribuyen a la proliferación de bacterias, por ello entre menos grasosos mejor.

Un Sanitario Limpio indica que el restaurante en verdad pone énfasis en la limpieza y que sus empleados se preocupan por ello. Uno que esta sucio, descuidado o huele mal indica todo lo contrario.

Esperando que estas lineas les sean de Utilidad y preguntando   si alguna vez han observado alguna de estas oportunidades en los Restaurantes a los que  que acuden?   no estaría por  de mas hacerlo .

-Antonio Palacios-

The Art of Butler Service

Roles / Values / Body Language and Butlers Demeanor

The multifaceted role of the butler, both traditional and modern Valet Butler, Personal Assistant duties

Interviewing skills

Household Management and Security

Valet skills including packing of suitcases, concierge and the world of travel

The Dining Room and the laying of tables, The Art of Table Service, The Ballet of Service, Setting the Stage , Event Planning, Tray Service, Dining Diplomats & Important guests.

• Purchasing, storage and inventories of Wines
• Food and Beverage Service, preparing Meals and beverages
• Flowers and Table arrangements
• Cigars, their handling and storage, presentation of Cognacs and Expensive Wines
• Cleaning of silver, glass and fine artefacts
• Liaison with other household and Estate Staff
• Employer to employee relationships
• Fire and Safety guidelines, Household accounts and budgets
• Household systems and Accounting within the Household or State room

With our track record over the past 10 years, our clients trust our judgement, discreetness, honesty and confidentially .

Servicio de Emparejamineto/Pairing Services

Soy capaz de establecer un análisis estructural de los Menús y cartas de vino de los diferentes restaurantes , comercios y personas dedicados o interesadas  a este rubro, cuidando los aspectos involucrados en el emparejamiento del vino con la comida y posteriormente uso este análisis para calcular la relevancia de los sabores involucrados, ofrezco realizar una ficha técnica de cada platillo con los vinos que mejor lo acompañen, cuidando los aspectos técnicos del producto, ofreciendo ademas los factores calificativos de cada vino emparejado, como puede ser, atributos, uvas (descripción), consejos de servicio, y la estructura del vino Azúcar residual, Alcohol, Taninos, Acidez, cuerpo,  Etc. Estoy a sus ordenes ya que este servicio lo puedo realizar aun a larga distancia necesitaría conocer su Menú y Carta de vinos solamente  lifestyleprocurator@gmail.com.

I am able to establish a structural analysis of the Menus and wine lists in the various restaurants, shops and people engaged in this field, taking care of the aspects involved in pairing wine with food and then use this analysis to calculate the relevance of the flavors involved, I offer to make a data sheet for each course with wines best accompany him, taking care of the technical aspects of the product, besides offering qualifying factors of each wine paired, such as, attributes, grapes (description), service tips , and the residual sugar wine structure, Alchol, tannins, acidity, body, etc Contact:  lifestyleprocurator@gmail.com

Thanks Mr. Neil for share this experience Cheers!!!

These gentlemen are an organized bunch. The very first thing we drank was a bottle of recently released NV Pol Roger Brut Réserve Champagne. Smelling and drinking this wine, I had a mini-epiphany about Champagne. It's not so easy to explain why this felt like a deep thought, but it did: big house Champagne and grower Champagne are very different from one another, and big house Champagne is good too. They are trying to do different things, and both types of wine have value. Sure, I prefer one style over the other, in general, but there are great wines made in each style.We drank Bordeaux on the first night, and it was a first growth kind of evening. This is because the guys we were hanging out with have been collecting wine for a long while, and they are generous people who derive pleasure from sharing cellar gems with friends.

The lineup:

1994 Château Laville Haut-Brion.
1966 Château Haut-Brion.
1970 Château Haut-Brion.
1975 Château Mouton Rothschild.
1980 Château Margaux.

Are you kidding me? Fugedaboudit.

I have so little experience with wines like these - with every sniff and sip I am experiencing new thoughts. And on this night, we also drank a great California wine. A bit younger than the Bordeaux wines, but a great wine nonetheless. The 1991 Dunn Vineyards Howell Mountain Cabernet Sauvignon. If California used such a system, this surely would be a first growth wine. We drank it last, and it was fascinating to compare it with the other wines.

First, there was this utterly stunning white wine. White Bordeaux is not something that I come across very often. This is as good as White Bordeaux gets, according to the Bordeaux cognoscenti. I've had Laville Haut-Brion one time before, the 1993 vintage, and it thrilled me. This one, the 1994, equally so. It really takes a while to open up and get going though. We saved a third of the bottle and 2 hours or so later on went back to it, and the wine was so much more energetic, pungent in its aromas, and vibrant on the palate. The particular combination of smells and tastes are unfamiliar to me - things like honeycomb and orange oil and lemon sherbert, all atop a subtle backbone of stone. Semillon is a strange grape. And this expression of Sauvignon Blanc, this is not something that you'll find elsewhere. The wine was fantastic, and a rare and true joy to drink.

We drank 1980 Château Margaux. It was ridiculously good. One of our party was absolutely smitten with this wine, and he smiled and said to everyone who walked by, including waitstaff and other random patrons of the restaurant, "Hey - want to taste the best wine in the world?" It was sweet, because when they inevitably said "well, that does indeed sound good," he would pour them a taste.

This wine was 33 years old, give or take, and it was fresh as a daisy. The fruit is still vibrant and sweet. The wine was knit together perfectly, with a rich bouquet of fruit and flowers, and although it felt exuberant, it was also entirely focused and perfectly harmonious in its balance.

We drank the 1970 Château Haut-Brion. The 1966 was flawed. Not corked, but green and weird and entirely unappealing. But let's focus on the good news though, shall we? The 1970 was as great a Bordeaux wine as any I've ever tasted (not that that's saying all that much). There was less fruit, which makes sense - the wine is 11 years older. But somehow the wine felt more complete to me, even more perfect, if possible. The nose was just a grand thing, pointless to try and describe it. Full of energy, great depth and complexity, and a minerality that was so intense it practically shimmered. I know why our pal at the table was calling the Margaux "the best wine in the world." And I cannot say that one was better than the other because I do not possess the experience necessary to make such a statement. But I did agree with one friend at the table who said "I might have an affair with the Margaux, but I would marry the Haut-Brion."

1975 Château Mouton Rothschild was a very fine wine, but it suffered for its company. Next to phenomenal wines like the Margaux and Haut-Brion, to me it simply was outclassed. Not that Mouton wasn't good, it's just that those other two were ridiculously great. I would be curious to drink it again on its own (or next to some less illustrious wines), as in this company it seemed to have less breadth, less overall impact.

By the way, the chef prepared Beef Wellington for us to enjoy with our fine old clarets. I'm still not sure how this happened, but I now speak with a British accent. Could you tell from reading this that I have an accent now?

And then, we drank 1991 Dunn Vineyards Howell Mountain Cabernet Sauvignon. It was my first taste, as far as I can recall, of Dunn. Everyone at the table - everyone, spoke very highly of the producer, saying that the wine maker Randy Dunn does everything the right way, and that this is one of the great wines of California. And the wine was great, it really was. And I loved it. Again, I cannot say anything worth listening to about relative quality, that Dunn was better or worse than Haut-Brion, for example. But I can tell you what I learned by drinking them together.

Haut-Brion's beauty, to me, comes from its complete and perfect harmony. The component parts are gorgeous - the fruit is pure and delicious, and musky in its age. The minerals shimmer, the finish has a life of its own. And the overall effect is of great intensity, showcasing all of the component parts, and also somehow this quiet sort of harmony. Dunn, and we are talking about a wine that is twenty-one (21) years younger here, does not feel to me as though it will ever have a quiet aspect to it, the way Haut-Brion, or even the more seductive and charismatic Margaux, are quiet.

Dunn's fruit was darker, more brambly, and the acidity was younger, more intense. The thing that stuck out for me, however, was the structure - Dunn was structured differently from the Bordeaux wines. It has bigger bones, literally. The wine is built on a larger frame and then the fruit that goes on that frame is bigger. It's like comparing an offensive lineman with a tight-end. They play the same game, and at times perform similar functions. They can both be great football players. But in the end, they are best at doing different things, and maybe this fascination with declaring one as better than the other is misguided. We are luckly to have both. Especially on a gorgeous summer night in Rhode Island, with friends.

Pétrus, uno de los vinos más míticos y codiciados

Pétrus es quizás el más mítico y codiciado de los grandes vinos del mundo. Este vino de Burdeos se produce en la región de Pomerol, la cual se ubica en el margen derecho del río Gironda y es la única zona en la que nunca se clasificaron los vinos como se hizo en el Médoc. A pesar de que Pétrus no está clasificado como un Grand Cru o un Premier Cru (En su etiqueta se leé Grand Vin), su fama, prestigio y precio están a la par o por encima de algunos de los otros grandes vinos de Burdeos como Lafite y Latour de la “orilla izquierda” o Angelus y Ausone de la vecina comuna de St. Emilion.

Durante más de 200 años la finca fue propiedad de la familia Arnaud. Después de la Segunda Guerra Mundial fue adquirida por la Sra. Loubat, quien había ido comprándola poco a poco desde 1925. La Sra. Loubat murió en 1961 y el château pasó a ser propiedad de su familia quien, eventualmente la vendió a Jean-Pierre Moueix. Hoy en día los destinos de Pétrus corren a cargo de sus hijos Jean François y Christian. La elaboración del vino correspondió a Jean Claude Berrouet hasta el año 2007 cuando tomó el relevo su hijo Olivier.

Pétrus no es un château en el real sentido de la palabra ya que no hay una bodega como tal. La propiedad fue bautizada en honor de San Pedro en la cual lo más importante es el viñedo. Las viñas se encuentran plantadas en un “plateau” o meseta muy especial donde el suelo es diferente del resto de la región ya que es una arcilla muy rica en hierro. Es un viñedo que apenas ocupa algo más de 11 hectáreas con un 95% de merlot y 5% de Cabernet Franc. Pétrus está elaborado también con una gran mayoría de la uva Merlot a la cual se le añade una proporción pequeña de Cabernet Franc que varía según la añada.

El vino se elabora de una forma de lo más tradicional. Cuando tuve el gran honor de visitar la propiedad junto a Christian Moueix en 2007, me llamaron mucho la atención dos cosas: el viñedo esta cuidado a la perfección, mimado; la fermentación se hace en depósitos de cemento sin recubrir por dentro. Después de la fermentación el vino se envejece en barricas de roble francés nuevo durante unos 20 meses para producir apenas 30,000 botellas.

¿Quién no ha oído hablar de Pétrus? Se ha creado toda una leyenda y un mito alrededor de este gran vino que puede alcanzar fácilmente los 1000 euros en una cosecha reciente y varias decenas de miles en grandes añadas como las del 70, 75, 82, 89, 90, 95 o la impresionante de 2009. Es un vino potente, muy rico en aromas de frutas rojas, denso y goloso pero que en el paladar sorprende por su sedosidad y elegancia. Cuando pruebas Pétrus por primera vez vives toda una experiencia, por la grandeza del vino pero sobre todo por la leyenda que se ha creado en torno a él. 

vía : COCINERO LAUROS