No episódio de hoje de nossa #viagemsemsairdolugar ainda nos encontramos em Mendonza, Argentina desde @lodejoaquinalberdi mais que bem recebidos pelo @alberdijoaquin participando de uma degustação incrível apresentada por @rosendoolive com vinhos da Bodega Alandes e Alto Cedro @karim_mussi🍷👏 Começamos com um tremendo Paradoux Blend Semillón - Sauvignon Blanc 2015 (Bodega Alandes), depois com o Año Cero Tempranillo 2017 (Alto Cedro), La Consulta Select 2016 (Alto Cedro), Paradoux Blend Now-Vintage Assemblage - 3ème Édition (Alandes), e por fim um potente Alto Cedro Reserva Old Vine Malbec 2015. Edições limitadas! Recomendado!
In today's episode of our voyage we are still in Mendonza, Argentina since @lodejoaquinalberdi more than well received by @alberdijoaquin participating in an incredible tasting presented by @rosendoolive with wines from Bodega Alandes and Alto Cedro @ karim_mussi🍷👏 We started with a tremendous Paradoux Blend Semillon - Sauvignon Blanc 2015 (Bodega Alandes), then with the Año Cero Tempranillo 2017 (Alto Cedro), La Consulta Select 2016 (Alto Cedro), Paradoux Blend Now-Vintage Assemblage - 3ème Édition (Alandes), and finally a potent Alto Cedro Reserve Old Vine Malbec 2015. Limited Editions! Recommended!
TGIF everyone! Happy #friday and have a nice #weekend ❤ #Cheers 🍷🍷
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How do you make Chef Kai happy? With a basket full of 40+ items from our one acre of organic culinary gardens, that’s how! // This week our organic gardener Karli is delivering beets, zucchini, herbs, globe artichokes, patty pan squash, peppers, multiple tomatoes, chilies, organic cherries, swiss chard, spinaches, lettuces, radishes, baby potatoes....the list goes on! Come to BLOCK ONE this weekend to taste what real local food is all about. #FarmToTable#BeAtBLOCKONE
💐From the @winerist magazine, vino comes from LOVE. ❤️
“The word vino comes from the Sanskrit word “venas” which means “to love”. From the same word comes the name “Venus” – the Roman goddess of love. It should come as no surprise, then, that we use the word to identify a drink that’s pleasurable, sociable and full of sensuality – a treat for all the senses, and something that we remember long after we’ve tasted it.” ❤️
Every since we finished the bottling of our two white wines I was asked by many people how does the process work. So in this one minute video you’ll see the bottle go from empty to corked, capsuled, labeled and then the bottle hold in your hands. It’s a pretty cool process. The machine actually removes all the oxygen from the bottom so that when the cork goes in there’s no pushback. When it does so it changes the characteristics of wine a bit. This is why, after bottling, it takes a few days to several weeks or months for the bottles to lay down and rebound. Wine is alive. If you shake it, add gas to it or do anything else it does not like, it needs time to come back to its original place. Unlike any other liquor or substance, wine is affected by many factors. Heat, cold, gas, humidity and more. This is one of the reasons I love the winemaking process. #orangecounty#goodwine#winery#winerelease#winebottle#bottlestopper#bottleday#mcclaincellars#santaynezvalley#whitewinelover#whitewines
From 40th anniversary Caparzo Brunello to the Barolo tasting (1990-2012) everything was superb right down to the meatloaf❤️😁🎂
1990 Barolo ‘Vigna La Rosa’ Fontanafredda — this was the very first bottle that I purchased to start my cellar while living in Florence circa 1998. 20 years later on my 40th Birthday with my wife & father just made sense to indulge in its mastery🍷🍷🍷 Thank You @tetethom 😍
Connaissez-vous le restaurant @restomeson situé dans le quartier Villeray ? Si non, je vous le recommande fortement ! Mon mari et moi adorons y aller quand le temps nous le permet ! Le personnel y est absolument formidable et que dire la qualité de la nourriture... Succulent ! Soit, j'en profite pour vous mentionner mon accord met et vin de cette semaine. Bavette de boeuf mariné avec la recette spécial du restaurant et les frites à la moelle accompagné d'un vin d'Espagne, bien sûr ! J'en ai l'eau à la bouche juste à en parler ! Soit, il s'agit d'un vin de la région du Rioja de la bodegas Gran Feudo. Issus de tempranillo, il possède des arômes de fruits rouges légèrement confit avec des tannins bien intégrés et une belle acidité. C'était parfait avec la bavette. Nous avons passé un excellent moment, comme toujours d'ailleurs ! ⠀
Do you know the Mesón restaurant located in Villeray ? If not, seriously, you have to try it ! My husband and I love going there when we have the chance to go out for dinner ! The staff is amazing and what can I say about the food... Succulent ! Well, I will take this moment to talk about the wine pairing of this week. Beef flank steak marinated with their special spices and the fabulous marrow French fries served with, of course, a Spanish wine. My mouth is water just by thinking of it ! Well I choosed a wine from Bodegas Gran Feudo in Rioja. Made with tempranillo, it has red fruits confit aromas, well-integrated tanins and a great acidity. It was perfect with the flank steak. We had an amazing time, as usual ! ⠀
Clotilde Davenne Cremant de Bourgogne Extra Brut
"Independent vigneron Clotilde Davenne built her 8.5-hectare domaine in the Yonne, parcel by parcel over the last nine years, while simultaneously working as the chef oenologue for the prestigious Chablis house of Jean-Marc Brocard. Her dream had always been to have her hands on all aspects of the production and as a grower she is now fully integrated into the life of each of her wines, from bud break to bottle. The results are soulful, expressively vibrant wines that uniquely speak of the particularity of their origin. Many come from extremely old and deep-rooted, low-yielding vines, and viticulture is practiced with great respect for the environment and no filtration is used prior to bottling.
Clotilde's Cremant de Bourgonge is a blend of 60% Chardonnay and 40% Pinot Noir. It is a wine bursting with youth and audacity with an abundance of freshness and vigor. The Brut faithfully reflects its lively and clear-cut personality. The bubbles are fine and form a delicate necklace around the edge of the glass." (princetoncorkscrew.com)
We officially graduated to the next great level of Elements, Princeton, NJ @elementsprinceton . Chef Scot Anderson @monkderson kindly suggested he would cook a special dinner for us, no menu, at the Chef's sole choice and discretion. So, this is our pictorial account from the past Saturday night dinner.
No words can describe the degree of creativity and master skills, truly amazing.
The wine-pairing by Maître-Somellier Marin @marinvino was as excellent and surprising as ever!!!
A very warm THANK YOU goes for the whole team, Chef Scott Anderson, Chef de Cuisine Mike Ryan, Sommelier Marin, Sous-Chef Karen, the maître d' Steve, Joseph, and everyone else, from the reservation desk people to line cooks.