James Suckling rates his top wine of the Andes, Vina Sena.
noise dept.

Product Placement
AnasAbdin
Peter Solarz

❣ Chile in a Photography ❣

Love Begins

izzy's playlists!
wallacepolsom
Claire Keane

PR's Tumblrdome
we're not kids anymore.

Kiana Khansmith

★

ellievsbear

Discoholic 🪩
Alisa U Zemlji Chuda
d e v o n
styofa doing anything
will byers stan first human second
I'd rather be in outer space 🛸

seen from Mexico

seen from Singapore

seen from United States
seen from Japan
seen from United Kingdom
seen from Germany

seen from United States

seen from United States

seen from Australia
seen from United Kingdom

seen from Brunei
seen from United States

seen from Türkiye
seen from Germany

seen from Türkiye

seen from United Kingdom
seen from Japan
seen from T1

seen from Croatia
seen from United States
@soyvinogomez
James Suckling rates his top wine of the Andes, Vina Sena.
Overlooking Hudson River!
Upcoming El Niño may mean bad growing season for Argentina
Argentinian winemakers are hoping 2016 vintage will not be the same as it was in 1998 when large amounts of rain caused wide spread frugal and disease on the vines due to El Niño weather patterns.
terroir in spanish
Terroir in Spanish means : Terrunos.
Tried this wonderful Benmarl dry rose with Brie cheese and it was a bad idea. The Brie cheese lost its pungent sharp taste , most likely because the rose 's acidity cut right through it. I later tried it with ripe black cherries and was amazed at its combo.
Jose Galante , also courtesy of Grape Collective
Jose Alberto Zuccardi , a legend from Mendoza, courtesy of Grape Collective
Vino Gomez guide to pairing Latino foods with wine - part 3
Pescado asado (Fish) must always go with a white. Try a Chardonnay or a Riesling if the fish is being tipped with a spicy/ hot sauce. Salmon- (wait I thought this was fish) , while also seafood is an exception. Consider it a pink fish and therefore pairs well with a red wine like a Pinot Noir. This is because the delicate fruit and earthy favors of the wine pairs well with the oily savory richness of the salmon. Vegetables - if the vegetables are thrown in to grill without spices, pair it with a white like gurwurtrimmer or Chenin Blanc. If spices and oils are thrown into the salad, pair it with a red because the tannins will cut through the oil very well. enjoy!
Vino Gomez guide to pairing Latino foods with wines- Part 2
Pollo asado (Chicken) pairs with white- if the marinade is heavy, go for a white Viognier. If the marinade is light and the chicken is deeply grilled, where the flavors are rich in smoke, pair it with a rose. Salchicha (sausage)- pairs well with Sauvignon Blanc , especially when the sausage has flavors of herbs. Tomorrow, we will pair wines with BBQ vegetables and fish. cheers!
Vino Gomez guide to pairing Latino foods with wines
The summer in the northeast is not yet over and that means plenty of more times to grill. Below I pair some wines that you should consider when hosting or attending a BBQ party.
Churasco (Red meat) with red wine. - always remember that a nicely grilled red meat , lightly season suck as with salt and a bit of pepper will go well with a full body red wine, from France or from Australia or Argentina and Chile.
Pernil or lechon asado (pork) with light red - when dealing with a pork plate, you always want to consider the marinade because pork is a lighter meat so it’s the added flavors that can influence the wine . If the marinade is heavy, pair with a fruity red like Pinot Noir. If the marinade is light, pair with a young Bordeaux.
Tomorrow we will discuss pairing with BBQ chicken and sausages.
Cheers
Congratulations Chile!
Congratulations to Chile. Let's drink a Cabernet Sauvignon from the Maipo Valley!
A Reisling for that Paella
Lee Campbell recommends a 2003 Immich-Batterieberg C.A.I Reisling for that Paella this weekend. http://t.co/FkxapdFFwi
BACK TO BEIRUT
I briefly considered naming my daughter “Beirut”. She was, after all, conceived within two hours of returning from my first visit there. In 2006, along with my crew, and a number of other foreign nationals, I had been taken off the beach by the 24th Marine Expeditionary Unit and transported by LCU to the USS Nashville, and from there to Cyprus and home. The experience left me with a deep love and appreciation for the US Navy and Marines, the now decommissioned Nashville (once referred to affectionately, I’m told, as the “Trashville”), and, of course, Beirut. That experience changed everything for me. One day I was making television about eating and drinking, the next, I was watching the airport I’d just landed in a few days earlier, being blown up across the water from my hotel window. I came away from the experience deeply embittered, confused—and determined to make television differently than I’d done before. I didn’t know how I was going to do it—or whether my then network was going to allow me—but the days of “happy horseshit”, the uplifting sum-up at the end of every show, the reflex inclusion of a food scene in every act, that ended right there. The world was bigger than that. The stories more confusing, more complex, less satisfying in their resolutions. As I noted in my utterly depressing last lines of Voice Over in the eventual show we put together: in the real world, good people and bad alike are often crushed under the same terrible wheel. I didn’t feel an urge to turn into Dan Rather. Our Beirut experience did not give me delusions of being a journalist. I just saw that there were realities beyond what was on my plate—and those realities almost inevitably informed what was—or was not—for dinner. To ignore them now seemed monstrous. And yet, I’d already fallen in love with Beirut. We all had. Everyone on my crew. As soon as we’d landed, headed into town, there was a reaction I can only describe as pheromonic: the place just smelled good. Like a place we were going to love.
You learn to trust these kinds of feelings after years on the road. We soon met lovely people from every kind of background. We found fantastic food everywhere. A city with a proud, almost frenetic party and nightclub culture. A place where bikinis and hijabs appeared to coexist seamlessly—where all the evils, all the problems of the world could be easily found—right next to—and among all the best things about being human and being alive. This was a city where nothing made any damn sense at all—in the best possible way. A country with no president for over a year—ruled by a power sharing coalition of oligarchs and Hezbollah, neighbor problems as serious as anyone could have, history so awful and tragic that one would assume the various factions would be at each others throats for the next century—yet you can go to a seaside fish restaurant and see people happily eating with their families and smoking shisha, who, in any other place would be shooting at each other. It’s a beautiful city, with layers of scars the locals have ceased to even notice. It’s a place with tremendous heart. It’s a place I’ve described as the Rumsfeldian Dream of what, best case scenario, the neo-con masterminds who thought up Iraq, imagined for the post-Saddam Middle East: a place Americans could wander safely, order KFC, shop at the Gap. Where dollars are accepted everywhere and nearly everybody speaks English. That is an egregious oversimplification. But it’s also my way of telling you should go there. It defies logic. It defies expectations. It is amazing. EVERYONE should visit.
For this weekend, I've chosen a burgundy from Peru, a mystery in a bottle from the region of Ica.
Torrentes will go great with the slow grilled paprika chicken.