Podcasts about Macabeo

Send us a textVenture into the effervescent world of traditional Spanish sparkling wine with an affordable gem that punches well above its $11.99 price tag. The Cune Cava Brut from Catalonia delivers the elegance and complexity you'd expect from wines twice its price, all while telling a fascinating story of Spanish winemaking heritage.This Barcelona-area bubbly begins with an unexpected twist – the producer's name itself. While we know it as "Cune" (pronounced COO-nay), the company was actually founded as CVNE (Compañía Vinícola del Norte de España) in 1878. A simple printing error on early labels transformed the "V" to a "U," creating an accidental brand name that has persisted for nearly 150 years. This charming quirk is just the beginning of what makes this sparkler special.Unlike many affordable sparkling wines, this Cava follows the same meticulous traditional method used in Champagne production, with each bottle undergoing its own secondary fermentation. The result is a refined sparkling wine with persistent tiny bubbles and perfectly balanced acidity that allows its subtle flavors to unfold gracefully. The blend of indigenous Spanish grapes (40% Xarel·lo, 30% Parellada, and 30% Macabeo) creates a distinctive profile of delicate lemon, apple, peach and subtle citrus notes that reward thoughtful sipping. For those tired of overly sharp Cavas or seeking an alternative to pricier French options, this bottle delivers remarkable quality from a producer with 150 years of winemaking expertise.Next time you're looking for the perfect summer refreshment or an affordable luxury for your table, reach for this Spanish gem. Subscribe to hear more value wine recommendations that help you drink well without breaking the bank!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

En el año 458 A.C. un escriba llamado Ezra llega a Jerusalén desde Babilonia. Reúne a los judíos más ignorantes en una plaza y empieza a leerles la Biblia. En los años siguientes el estudio de la Biblia no solo se convierte en parte esencial de la vida judía, sino que prepara a los judíos para enfrentarse a la amenaza mortal de desaparecer. En el año 330 A.C. Alejandro Magno alcanza Oriente Medio. A su paso, el atractivo de la cultura griega convence a muchos para abandonar sus cultos ancestrales. Pero cuando el rey griego Antíoco El Loco prohíbe la práctica del judaísmo, Judá el Macabeo conduce a los judíos a una lucha épica para defender su libertad religiosa. En el año 160 A.C. los macabeos logran echar a los griegos y establecer el último reinado independiente judío.

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! Los vinos dulces naturales, conocidos en el mundillo como VDN (por sus siglas en francés, "Vins Doux Naturels"), son un tipo de vino fortificado que se caracteriza por su dulzura natural y su alto contenido de alcohol, pero ojo, esto no se debe a que se les haya añadido azúcar. Aquí te explico cómo va el tema: Los VDN se elaboran principalmente en Francia, en regiones como el Roussillon y el Languedoc, usando variedades de uva como la Grenache, el Muscat, o la Macabeo. Lo que hace que estos vinos sean únicos es el proceso de "mutage". Este proceso consiste en detener la fermentación del mosto mediante la adición de alcohol neutro, generalmente aguardiente de vino. Al interrumpir la fermentación, se conserva una buena parte del azúcar natural de la uva, de ahí la dulzura del vino. ¿Por qué es interesante este proceso? Conserva la frescura de la fruta: Como el mosto no fermenta por completo, el vino mantiene esos sabores intensos y frescos de la uva, además de un perfil aromático muy vivo. Alta graduación alcohólica: Aunque no se deja que el azúcar fermente del todo, el vino tiene una graduación alcohólica que suele estar entre el 15% y 18%, lo que le da ese puntito de calidez en boca. Versatilidad: Los VDN pueden envejecer en botella durante años, e incluso décadas, desarrollando con el tiempo complejidades que les añaden capas de sabores. Tipos de VDN: Hay diferentes estilos, dependiendo de la uva y del método de envejecimiento. Por ejemplo, el Banyuls y el Rivesaltes son de los más conocidos en Roussillon, y pueden variar de jóvenes y afrutados a añejos con notas de frutos secos y especias. Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

A 10 point wine in this episode! If you want a higher-class alternative to Prosecco at the same price point, then Cava is your wine. Cava is an underrated sparkling wine from Spain that is made in the same way as Champagne, but at a fraction of the cost. Cava is unique among sparkling wines - it is made with native Spanish grapes like Macabeo, Xarel-lo, and Parellada which give it a very specific pear + citrus + bitterness that is refreshing and exciting. Cava is a fantastic party and celebration wine, too, because not only is it bubbly, delicious, and fun, it also often comes in bottles that sparkle and shine themselves, too. While there are several areas of Spain that are allowed to make Cava, the home of Cava is the Penedes region, and the hometown of Cava is Sant Sadurni D'Anoia, just outside of Barcelona. Join us as we celebrate and learn about Spain's answer to Champagne! Wines reviewed in this episode: 2020 Vins el Cep Kila Cava Brut Organic, Paul Cheneau Lady of Spain Cava Brut, Miquel Pons Cava Brut.Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

This week we are talking about a very important Spanish white grape, Viura aka Macabeo. Though lesser known, Viura is a principal grape in Rioja white wines, as well as an addition to traditional Rioja reds.  Or maybe you know it as Macabeo in your favorite Cava. Allie brings us a fresh liter of Viura that would be welcome at any picnic. Julie gives you all the details about why this grape has different names and the diverse ways it is used in winemaking.  We end with a discussion on wine trends and how what you drink can affect what wines are made. Listen in for all of the details. Grab a glass of your favorite Spanish white and join us! Cheers!Support the showCONNECT WITH US: You can follow and message us on Instagram @crushitwinesb You can also reach out via email - Cheers@crushitwineeducation.com If you want to help support the show and get extra content every week, sign up for our Patreon. Join the list to stay up to date on future episodes and featured wines so you can sip alongside us! Finally, we're more than just a podcast! We are a full service wine education company offering an online wine shop, a wine club membership and both virtual and in person classes. Go to www.crushitwineeducation.com to learn more and get 10% off your first order when you sign up for the mailing list! Cheers and thanks for listening!

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! ENTRA EN LA FAMILIA AHORA y llévate un curso de cata GRATIS: www.vinoparacamaleones.com Un episodio especial en este curso de vinos dedicado a los "otros" vinos de una de las mejores regiones vinícolas del mundo. Los casi desconocidos vinos blancos del Priorat. El Priorat, a pesar de ser famosa por sus tintos robustos, también produce blancos de una calidad y complejidad sorprendentes. Descubrimos que las variedades de uva Garnacha Blanca, Macabeo, Pedro Ximénez y Viognier son las estrellas detrás de estos excepcionales vinos blancos, cada una aportando su propia firma y carácter al paladar. Desde las laderas bañadas por el sol de La Morera del Montsant hasta las técnicas de vinificación que resaltan la mineralidad y frescura, exploramos cómo el terroir único del Priorat y las prácticas de vinificación influyen en el perfil de estos vinos. Nos adentramos en la historia vitivinícola de la región, resaltando cómo los vinos blancos del Priorat han evolucionado desde ser tesoros ocultos hasta convertirse en expresiones veneradas de su terruño. Además, discutimos las prácticas de viticultura que destacan la adaptación de estas variedades a un terroir desafiante, junto con las técnicas de vinificación que van desde la fermentación en barricas de roble hasta el envejecimiento en lías, aportando complejidad y textura. Terminaremos con maridajes recomendados, mostrando cómo la gastronomía local y la biodiversidad agrícola complementan la experiencia vinícola. Finalmente, presentamos una selección de vinos recomendados, destacando la personalidad única de los vinos blancos del Priorat en la copa, desde su intensidad aromática hasta su elegante estructura y equilibrio. VINOS RECOMENDADOS: TERRA DE CUQUES - TERROIR AL LIMIT LA CAPELLETA - MAS IGNEUS AIGUA DE LLUM - CELLER VALL LLACH RECUPERA LA HISTORIA RECIENTE DE LOS VINOS DEL PRIORAT: https://www.ivoox.com/en/descubridores-del-priorat-audios-mp3_rf_60470750_1.html Vino para Camaleones es una idea original de Ferran Pacheco para dar a conocer el mundo del vino BAJO EN TONTERÍAS. Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Judas Macabeo se percata que Nicanor comienza a tratarlo de forma seca y diferente, asumió que su cambio de comportamiento no procedía de las mejores intenciones. Judas tomó precauciones, junto hombres y procuró esconderse de Nicanor. Nicanor se percató de la ausencia de Judas y fue al templo de Yahvé en su búsqueda. Al no ver a Judas, Nicanor se acercó con los sacerdotes del templo y los amenazó con destruir el templo si no lo entregaban. Los sacerdotes clamaron a Yahvé en oración... Hoy leemos 2 Macabeos 14; Sabiduría 17-18; Proverbios 25:18-20.A partir de enero del 2023, Fray Sergio Serrano, OP leerá toda la Biblia en 365 episodios. Además compartirá reflexiones y comentarios para ir conociendo más la Palabra de Dios al caminar por la Historia de la Salvación.Aquí puedes obtener más información y el plan de lectura.Un poco más de The Great Adventure Bible, la Biblia que seguirá el podcast de La Biblia en un Año:Codificación de colores para fácil referencia: Usa el famoso Sistema de Aprendizaje de la Cronología de la Biblia de The Great Adventure (“The Bible Timeline” ®️) creado por Jeff Cavins, experto en Sagradas Escrituras, y que es utilizado por cientos de miles de católicos para aprender a leer la Biblia.Artículos que te ayudan a comprender el panorama completo de la Historia de la Salvación.Recuadros con eventos clave que ayudan a identificar los puntos importantes en la Biblia.Cuadros detallados que ofrecen la visión panorámica de los personajes y eventos clave, las alianzas importantes, mapas y el contexto histórico.Mapas a todo color que ayudan a visualizar los lugares donde sucedieron las historias bíblicas.

Lisias juntó ochenta mil hombres y salió a dar muerte a los judíos. Lisias entró en Judea y sitió a Judas. Los judíos clamaron al cielo, pidiendo socorro a Yahvé. Judas tomó las armas y se preparo para encarar a sus enemigos. Mientras avanzaban contra sus enemigos, un jinete vestido de blanco y con armas de oro se apareció frente a los judíos y los acompañó en la batalla. Los judíos combatieron con valor y, después de dar muerte a muchos del ejército enemigo, hicieron retroceder a sus contrincantes. Lisias salvó su vida tras huír vergonzosamente... Hoy leemos 2 Macabeos 11; Sabiduría 11-12; Proverbios 25:8-10.A partir de enero del 2023, Fray Sergio Serrano, OP leerá toda la Biblia en 365 episodios. Además compartirá reflexiones y comentarios para ir conociendo más la Palabra de Dios al caminar por la Historia de la Salvación.Aquí puedes obtener más información y el plan de lectura.Un poco más de The Great Adventure Bible, la Biblia que seguirá el podcast de La Biblia en un Año:Codificación de colores para fácil referencia: Usa el famoso Sistema de Aprendizaje de la Cronología de la Biblia de The Great Adventure (“The Bible Timeline” ®️) creado por Jeff Cavins, experto en Sagradas Escrituras, y que es utilizado por cientos de miles de católicos para aprender a leer la Biblia.Artículos que te ayudan a comprender el panorama completo de la Historia de la Salvación.Recuadros con eventos clave que ayudan a identificar los puntos importantes en la Biblia.Cuadros detallados que ofrecen la visión panorámica de los personajes y eventos clave, las alianzas importantes, mapas y el contexto histórico.Mapas a todo color que ayudan a visualizar los lugares donde sucedieron las historias bíblicas.

Judas Macabeo plantó cara al Imperio Griego, volvieron a conquistar la ciudad de Jerusalén y con ello el Templo. Purificaron el Templo, realizando fuego, quemando incienso y sacrificaron animales. Fiesta de la Hanukkah o de las Luces. Jesús entró en el Templo y echó a los mercaderes. Destruir este Templo y en tres días lo levantaré. Hacer su propio cuerpo, Templo, la eucaristía. ----------------------------------------- Podéis escribirnos con dudas, sugerencias e ideas a dabar.contacto@gmail.com. ----------------------------------------- Ponente: P. Felipe Carmena, sacerdote de los Discípulos de los Corazones de Jesús y María, licenciado en teología moral por la universidad de la Santa Cruz en Roma, profesor y capellán con varios años de experiencia en el Stella Maris College de Madrid. ----------------------------------------- Donativos: Cuenta: ES85 2100 4976 4013 0015 7738 Titular: Discípulos de los Corazones de Jesús y María Asunto: "Donativo Dabar"

Judas Macabeo se alista para guerrear contra sus enemigos pero la mayoría de sus hombres huyó al ver la muchedumbre del ejército enemigo. Los hombres restantes de Judas le aconsejaban retirarse, vivir para guerrear otro día, pero Judas les dijo que hagarraran valor y pelearan con honor. El ejército de Judas dio una batalla larga y sangrienta. Judas cae a espada y el resto de sus hombres huye por su vida. Los hermanos de Judas lo llevaron a enterrar junto a su padre y continuaron su campaña por Israel... Hoy leemos 1 Macabeos 9; Eclesiástico 24-25; Proverbios 23:1-4.A partir de enero del 2023, Fray Sergio Serrano, OP leerá toda la Biblia en 365 episodios. Además compartirá reflexiones y comentarios para ir conociendo más la Palabra de Dios al caminar por la Historia de la Salvación.Aquí puedes obtener más información y el plan de lectura.Un poco más de The Great Adventure Bible, la Biblia que seguirá el podcast de La Biblia en un Año:Codificación de colores para fácil referencia: Usa el famoso Sistema de Aprendizaje de la Cronología de la Biblia de The Great Adventure (“The Bible Timeline” ®️) creado por Jeff Cavins, experto en Sagradas Escrituras, y que es utilizado por cientos de miles de católicos para aprender a leer la Biblia.Artículos que te ayudan a comprender el panorama completo de la Historia de la Salvación.Recuadros con eventos clave que ayudan a identificar los puntos importantes en la Biblia.Cuadros detallados que ofrecen la visión panorámica de los personajes y eventos clave, las alianzas importantes, mapas y el contexto histórico.Mapas a todo color que ayudan a visualizar los lugares donde sucedieron las historias bíblicas.

Judas Macabeo lideró al pueblo de Israel con firmeza y valentía, enfrentándose en batallas con el favor de Yahvé, fiel a la ley de Dios e inspirando confianza a sus hermanos y guerreros. Judas Macabeo amargó a muchos reyes y fue tenaz contra sus enemigos, persiguiendo a los impíos hasta los rincones y reunió a los que estaban perdidos... Hoy leemos 1 Macabeos 3; Eclesiástico 7-9; Proverbios 22:5-8.A partir de enero del 2023, Fray Sergio Serrano, OP leerá toda la Biblia en 365 episodios. Además compartirá reflexiones y comentarios para ir conociendo más la Palabra de Dios al caminar por la Historia de la Salvación.Aquí puedes obtener más información y el plan de lectura.Un poco más de The Great Adventure Bible, la Biblia que seguirá el podcast de La Biblia en un Año:Codificación de colores para fácil referencia: Usa el famoso Sistema de Aprendizaje de la Cronología de la Biblia de The Great Adventure (“The Bible Timeline” ®️) creado por Jeff Cavins, experto en Sagradas Escrituras, y que es utilizado por cientos de miles de católicos para aprender a leer la Biblia.Artículos que te ayudan a comprender el panorama completo de la Historia de la Salvación.Recuadros con eventos clave que ayudan a identificar los puntos importantes en la Biblia.Cuadros detallados que ofrecen la visión panorámica de los personajes y eventos clave, las alianzas importantes, mapas y el contexto histórico.Mapas a todo color que ayudan a visualizar los lugares donde sucedieron las historias bíblicas.

El día de hoy hablaremos con la enóloga Mexicana Sandra Dominguez Suarez de California, sus regiones y sub regiones así como con sus desafíos en viñedo y bodega. Sandra también nos platicará de su proyecto y su vida como mujer en el mundo del vino.Antes de hablarles de la vida de Sandra, me gustaría mandar un fuerte saludo a Adriana y Kelly de la tienda de vinos La Contra en Juriquilla, en la ciudad de Querétaro. Dos mujeres muy informadas en el mundo del vino mexicano y con grandes ambiciones de educar a los nuevos y viejos consumidores de vino en México. Ahora si, les platico un poco sobre nuestra invitada. Sandra nació en Celaya, Gto y se empezó a interesar en el mundo del vino cuando estaba en la prepa, esto es el bachillerato en dialecto mexicano, y visitó una pequeña vinícola de la región. Ahí se enamoró de la combinación de ciencia y arte detrás de cada botella de vino. Estudió ingeniería en industrias alimentarias en el Tec de Monterrey campus Qro. Durante la carrera, se fue un semestre de intercambio a la Universidad Politécnica de Valencia en España para aprender sobre el vino en general y especializarse en la elaboración de Cava. Ha trabajado varías vendimias en diferentes lugares del mundo como Baja California, Francia, Australia y California. En el 2019 se graduó de la maestría en Viticultura y Enología por la Universidad de California en Davis y después trabajó en Napa y Santa Bárbara. Durante el 2021 fue la enóloga de Vinícola Santa Elena de Aguascalientes y además comenzó su propio proyecto de vino, Luna y Marea Wine Project (@lunaymarea.wp) , lanzando al mercado un Macabeo joven. En el mes de marzo 2023 comienza como mi directora y enóloga de la escuela en donde doy clases es decir la Escuela de Vino del Altiplano.Sandra está feliz de estar de vuelta en México y dedicarse a lo que más le apasiona.Este episodio fue producido por mi, Bruno Stump. Si te interesa que hablemos de otra región de vinos, mandanos tu propuesta por instagram nos encuentras como @vinopod_podcastSi te gustó VinoPod y quieres apoyar lo mejor que puedes hacer es hablarle a alguien de VinoPod!Me despido con este proverbio español"El vino añejo y los amigos viejos son los mejores."Bruno Stump (@vinopod_podcast)Contacto: Enóloga Sandra: @lunaymarea.wpDiseño gráfico y logo: Artista Léa Chauré. www.leachaure.comMúsica de inicio “Funkalicious” y efectos de sonido especiales: www.Zapsplat.comMusca de cierre “Chappy” Autor: Gabriel Morfín. https://www.facebook.com/gabo.morfinSupport the show

Imagine sipping on a tantalizing Macabeo white wine from Spain while discussing the latest in media and intriguing topics. This week, we're chatting about the Survivor finale, a gripping Amazon Prime series called The Citadel, and exploring the fascinating new beta play test of Town of Salem 2. Join the conversation as we share our media recommendations and dive into the captivating world of baby memories, discussing the powerful influences of smells, sounds, and colors in shaping those precious moments.We don't shy away from the quirky topics either, like the age-old question of appropriate nudity in male public bathrooms and gym locker room etiquette. You won't want to miss our amusing anecdotes and insightful opinions on this entertaining episode. And remember to leave a rating or review!Be sure to check out this week's sponsor!Get 40% off at EARTHBREEZE.COM/WINETHIRTY

「关于主播」冯昕，坐标纽约，资深酒类爱好者，美国某互联网大厂码农。拥有多个专业级别的酒类证书，其中包括：- WSET Diploma 4级 - WSET 3级: 葡萄酒, 清酒, 烈酒- Court of Master Sommelier, Certified: 侍酒师大师公会 认证侍酒师, 高级在读- Japan Sommelier Association, Sake Diploma: 日本侍酒师协会 清酒文凭- Certified Spanish Wine Specialist, ICEX Spain Trade and Investment & Foods and Wines from Spain 认证西班牙葡萄酒专家 – 西班牙投资促进局 及 西班牙食品葡萄酒协会「时间线」00:33【本期节目介绍】01:17【里奥哈 Rioja 介绍】01:51【里奥哈地理位置】02:05 * 里奥哈 阿拉维萨 Rioja Alavesa02:38 * 上里奥哈 Rioja Alta03:04 * 洛格罗尼奥 Logroño 现为拉里奥哈 (La Rioja) 单省自治区首府03:11 * 东里奥哈 Rioja Oriential (Baja)03:50【里奥哈的历史】05:41 * 里奥哈在1932年成为第一批法定产区 DO (Denominación de Origen)06:01 * 葡萄酒管理委员会 Consejo Regulador 06:12 * 1991年里奥哈升级成为优质法定产区 DOCa/DOQ (Denominación de Origen Calificada)06:34【里奥哈的葡萄酒风格】06:44 * 里奥哈主要葡萄】丹魄 Tempranillo，来西语词汇 temprano07:04 * 丹魄发源于埃布罗河（Erbo）沿岸08:11 * 里奥哈混酿 60-80% 丹魄 Tempranillo，剩下歌海娜Garnacha, Graciano, Mazuelo09:31【里奥哈的木桶陈年】 09:55 * 四个陈年档次: 一般/年轻酒 Generico/Joven, 陈酿酒 Crianza (孕育), 珍藏 Reserva, 特级珍藏 Gran Reserva 11:45 * 木桶陈年收到法国影响12:21 * 卡洛斯战争 Carlist Wars 1830s-1860s12:44 * 根瘤蚜虫 1890s 13:51 * 西班牙人用美国白橡木桶的原因16:55 * 四种不同陈年里奥哈酒的风格18:19【里奥哈的餐酒搭配】19:33【里奥哈个人推荐酒】19:38 * Lopez de Heredia Reserva Vina Tondonia 土豆泥19:49 * Marques de Murrieta Castillo Ygay Gran Reserva Especial 20:43【普里奥拉 Priorat 介绍】21:42【普里奥拉地理位置】21:55 * 塔拉戈纳 Tarragona 22:52 * 特别的板岩土壤 llicorella23:58【普里奥拉历史】25:55 * 罗伯特帕克 Robert Parker 和 葡萄酒倡导者 (Wine Advocate) 27:24【普里奥拉的葡萄酒风格】27:39 * 歌海娜 Granacha/Grenache 介绍28:09 * 普里奥拉的干燥的风 塞尔佐 Cierzo28:27 * 南法地区的风 密斯托拉 Mistral 28:55 * 歌海娜源自于西班牙的阿拉贡地区 Arragon29:06 * 佳利酿 Cariñena/Carignan/Mazuelo 介绍30:31 * 里奥哈与普里奥拉的风格对比30:42【普里奥拉的餐酒搭配】 31:00【普里奥拉个人推荐酒】31:07 * Clos Mogador 克摩卡多酒庄31:41【卡瓦 Cava 起泡酒介绍】32:08【卡瓦起源地地理位置】32:11 * 佩内德斯 Penedes 33:32【卡瓦的历史】34:13 * 1872年 Josep Raventós Fatjó 34:53 * 1888年 儿子 Manuel Raventós Domènech35:02 * 确立了三种混酿 Xare-lo, Macabeo, Parellada 35:57 * 1950年确立了卡瓦Cava这个名字36:22 * 什么是传统方法起泡酒38:29 * 西班牙人发明了转瓶机器 girasol 成为诶后全自动机器 Gyropallet的原型40:40 * 卡瓦陈年等级：一般 Cava/Generico, 珍藏 Reserva, 特级珍藏 Gran Reserva, 单一优质葡萄园级别 Paraje Calificado 41:22 * Corpinnat 的成立42:13【卡瓦的风格和葡萄种类】42:18 * 三种白葡萄 Xare-lo, Macabeo, Parellada 42:27 * 桃红用到的红葡萄：Granacha, Carignan, Pinot Noir, Monastrall, Trepat42:38 * 不同葡萄起到的作用 Xare-lo提供酸度, Macabeo提供花果香, Parellada 提供酒体和结构 42:16 * 卡瓦和香槟的对比 43:57【卡瓦的餐酒搭配】44:14【卡瓦推荐酒款】44:29 * Raventós家族所在的新法定产区Conca del Riu Anoia 44:33 * Raventos de la Finca Brut 45:11【结尾以及其他产区】45:22 * 加利西亚 Garlicia 的产区 Rias Biaxas 的葡萄Albarino 45:47 * 卡斯蒂利亚-莱昂 Castilla y León 的产区 Bierzo 的葡萄 Mencia 46:12 * 卡斯蒂利亚-莱昂 的产区 Toro 和 Ribera del Duero 产区的丹魄46:28 * 加纳利群岛 Islas Canarias 的火山酒「联系我们」微博「ARTsOUT艺术出圈」公众号「ARTsOUT艺术出圈」即刻「ARTsOUT-Lingzi」欢迎加入我们的听友群，添加微信号artsout_official 即可入群商业合作：artsoutofficial@gmail.com欢迎支持我们的创作，爱发电：https://afdian.net/@artsout

Much has changed since our original 2017 episode (199) on Cava and Spanish sparkling wine. It's time for a refresh and an update! Photo: Cava cork. Credit: cava.wine In this episode we fill you in on the roller coaster the DO has been on since 2017 and where it stands today. The story shows how Spain has moved from just being ON the radar of international wine buyers to moving to a level of sophistication that demands its regions have the kind of terroir focus of the other great wine nations of the Old World – France, Italy, Germany, and Austria, to name a few.   We review the regulations, changes, and the strife in the region and discuss what to seek out to get the best of these highly accessible, delicious, and decidedly Spanish wines.   Here are the show notes...   The Basics We start with the statistics on Cava -- it encompasses 38,133 ha/94,229 acres and made 253 MM bottles in 2021 91% of Cava is white, 9% is rosado (rosé) Various zones produce the wine, but Penedés is the heart of Cava production, with more than 95% of total output We discuss the early history of the area, beginning with the first sparkling production in 1872 with Josep Raventós to the point where the DO is formed in 1991 – we leave the modern history until later, as complex and muddled as it is!   Map: The overly spread out regions of Cava. Credit: Cava DO We then get into the grapes and winemaking: Whites: Since most Cava is white, the white grapes dominate. Most important are the indigenous grapes, Macabeo (Viura, the white of Rioja), Xarel-lo, and Parellada. Chardonnay is also authorized, as well as Subirat Parent (Malvasia) for semi-sweet and sweet Cava. Photo: Macabeo. Credit: D.O. Cava Reds: Used for rosado (rosé), native grapes are Garnacha (Grenache), Trepat, and Monastrell (Mourvèdre). The Cava DO authorized Pinot Noir for use in rosado in 1998 Winemaking: We discuss the vineyard requirements for the making of quality Cava, including the importance of gentle picking and transport to the winery to prevent oxidation We briefly review the Traditional Method (Champagne Method) of winemaking, which is how all Cava is made Photo: Riddled Cava, ready for disgorgement.. Credit: D.O. Cava We discuss the aging qualifications for Cava, Cava Reserva, Cava Gran Reserva, and Cava Paraje Calificada that range from a minimum nine months to several years, and what each style yields We review the various dosage levels so you know what to look for: “Brut Nature” - no added sugar Cava Extra Brut – very little sugar Cava Brut: Slightly more added sugar in the dosage, sugar is barely noticeable Cava Extra Seco: heavier mouthfeel, noticeable sugar Cava Seco: Dessert level, very sweet Semi Seco: Even sweeter Dulce – Super sweet     We discuss why Cava is such a big mess, with much infighting in its modern history, and why not all sparkling Spanish wine is created the same:   We talk about the first fissures in Cava, with the 2012 break off of Cava OG producer Raventós i Blanc leaving the Cava DO because the quality standards were too low -Vino de la tierra Conca de l'Anoia (their own site) Photo: Raventós i Blanc Rosado, Vino de la Tierra   We discuss the 2015 formation of The Association of Wine Producers and Growers Corpinnat (AVEC) or Corpinnat. We define the group and talk about its requirements for the small member producers: Mission:  Create a distinguished, excellent quality, terroir-driven sparkling wine based solely on Penedès, rather than far flung regions that make lesser wine. To raise the profile of Cava from cheap shit to good stuff Photo: Corpinnat corks. Credit: Corpinnat Website Corpinnat Requirements At least 75% of the grapes must be from vineyards owned by the winery, wine must be made on the premises of the winery Minimum price paid for livable wages to the growers Certified organic and hand harvested grapes 90% of the grapes must be indigenous varieties: Macabeo, Xarel-lo, Parellada for whites, Garnacha, Trepat, Monastrell, for reds. 18 months minimum aging **By design: Cava's three biggest producers can't meet the requirements: Cordoniu, Freixenet and García Carrión – which is why Corpinnat started in the first place, to raise the quality standard and allow smaller producers a voice Corpinnat members (2022): Gramona, Llopart, Recaredo, Sabaté i Coca, Nadal, Torelló, Can Feixas, Júlia Bernet, Mas Candi, Can Descregut, Pardas We discuss the qualifications of the Cava Paraje Calificado classification, created by the Cava DO in 2017 for single-estate sparkling wines with a vineyard designation, lower yield, and a longer aging period Cava de Paraje Calificado requirements include specifications for: lower yield, manual harvest, minimum fermentation time in the bottle at 36 months. Vines must be at least 10 years old and the wine must be produced locally in the same winery that grows the grapes. Issues: Includes the large wineries' estate vineyards and (originally) some smaller ones but doesn't address the issue of quality or cohesive terroir/flavor. It's like a medal system – here are our best wines! Photo: Paraje Califado Cava -- Can Sala, Freixenet Disastrous conclusion: The Cava Paraje Calificada was the solution to the Corpinnat – it was meant to be more inclusive. But Corpinnat was supposed to be a new small producer/ quality designation within Cava. Because it excludes large producers, the DO wouldn't allow Cava and Corpinnat on the same label, and Corpinnat left the DO. They cannot use Cava, or Gran Reserva on their labels.   Of the 12 wines approved as CPC in 2017, 5 aren't CPC anymore, only Corpinnat We address most recent regulations of Cava in 2020 The Cava Regulatory Council approved new zoning of the Cava DO. We review the subzones that are supposed to create a better delimitation for consumers: Comtats de Barcelona - 95%+ of Cava production Includes Sant Sadurní d'Anoia, the "capital of Cava" – where the first bottles of Cava were produced in 1872 Location: In Catalonia, in northeast Spain. Along the Mediterranean coast near Barcelona Climate: Mediterranean climate, slight variations inland versus coast but mostly long summer, lots of sun, hot summer and spring - easy to ripen grapes, lots of different grapes thrive  Land:  Diverse terrain – various exposures, orientation, altitudes, and microclimates Five Sub-zones (used for Reserva and Gran Reserva Cava, more limited yields, organic viticulture, vineyards 10+ years old): Valls d'Anoia Foix, Serra de Mar, Conca del Gaià, Serra de Prades and Pla de Ponent Each has a slightly different character – some more at elevation, some farther from the sea – slight variations in flavors and what grows where   Map: Detail of the Comtats de Barcelona Cava Zone. Credit: Cava DO   The Ebro Valley area  Northernmost part of the DO, far in the interior, near and influenced by the river Ebro Climate: Temperate, continental climate – summers are hot and dry with cold winters Two subzones (used for Reserva and Gran Reserva Cava, more limited yields, organic viticulture, vineyards 10+ years old): the Alto Ebro around Rioja, Navarra, and the Basque area of Álava and the Cierzo Valley Sub Zone. The Cierzo is near the Aragonese city of Zaragoza in the central area of the Ebro River, with strong regional winds (the Cierzo) to dry out the area Map: Detail of the Ebro River Valley Cava Zone. Credit: Cava DO Smaller zones: Levante: (Eastern Highlands, no official name yet), in interior of Valencia province, with a dry Mediterranean to semi continental climate depending on whether altitude)   Viñedos de Almendralejo (Almendralejo vineyards): Fairly flat, southwestern-most part of the DO. A very dry, hot climate, with warm wind, known as the solano We end with an update of where Cava is today (hint: it's huge and growing, it's trying to improve by moving towards organics, it's still fighting against Corpinnat) and what could be the next step for Corpinnat too.     A fascinating show that takes you on the wild ride that the region and wine has been on since we first discussed it those many years ago. __________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. Sign up for their daily email and buy what you want, when you want it. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes   Sources: www.cava.wine https://www.raventos.com https://www.corpinnat.com https://www.thedrinksbusiness.com/2019/02/nine-producers-break-with-cava-to-form-corpinnat/ https://www.decanter.com/wine-news/new-breakaway-sparkling-wine-appellation-to-rival-cava-20501/ 

Chef Plum and co-host Tagan Engel of The Table Underground head to Atticus Bakery in New Haven to delight in a warm Rosca de Reyes. Baker Selene Tepatzi is our guide to the traditional Mexican bread made to celebrate Three Kings Day. Later, Chef Plum and Tagan toast to friendship with Ony Obiocha and Adam Bitker and learn some basics about natural wine. You'll also hear Tagan's conversation with culinary historian Michael Twitty about his book, Koshersoul: The Faith and Food Journey of an African American Jew. GUESTS: Charlie Negaro Jr.: CEO of Chabaso and Atticus Bakery in New Haven, Conn. Selene Tepatzi: Bakery manager and pastry chef at Atticus Bakery in New Haven, Conn. Michael W. Twitty:  James Beard Award-winning culinary historian and author of The Cooking Gene and Koshersoul: The Faith and Food Journey of an African American Jew Ony Obiocha: Entrepreneur and natural wine enthusiast. Founder of Palm Wine, “a natural wine social club for the homies” (@palmwine.us) Adam Bitker: Co-founder of Ungrafted Selections, purveyors of conscientiously farmed, handcrafted wines from small, independent growers Featured Recipes: Michael Twitty's Akaras (Black-eyed Pea Fritters) Tagan Engel's Ultimate Latke Recipe Featured Wines: Anima Mundi Gres: White sparkling wine from Catalunya, made from Macabeo and Xarel-lo grapes. (around $25) Gustavo Riffo Pipeño: Red wine from Chile, made from a varietal called Pais. (around $18-$20) Non: Salted Raspberry & Chamomile Special mention: Chef Plum contributed a recipe to Volume 4 of the “Cook with Jacques Pépin & Friends” series, supporting community-based culinary training programs through the Jacques Pépin Foundation. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

POWER STATEMENTS- Affirmations These statements are geared toward keeping you on track everyday to get closer to your goal, your BIG DREAM. Your power statement is simple.  Concise,  projects victory.  https://youtu.be/yLGfPNhtS2U Running through Hell- good examples of Power Statements One point is that you want to take a "baby" step everyday toward your goal. That means you are going to say to yourself "what can I do in the next five minutes to advance toward my goal?" This is a powerful action step.  Combine that with the power statement and you are on your way to success everyday!! What's your VALUE: https://youtu.be/XT36CRqKKmc KUNDALINI Yoga and Meditation are two tools that are a must for clarity, focus, prosperity. Even managing Social Media. Two links in the podcast details to help you manage stress and social media.  Guru jagat and Shiva Rose: https://youtu.be/wuOXYH2K1xY  Anti aging and stress management  Brain Acupuncture- managing social media. It works! https://youtu.be/lzhbueBHVg8 Meditation www.madeinmeditation.org virtual meditation classes - these are amazing classes .  Some are free and some are fee based. Far Niente is a classic buttery and toasty chardonnay  estate  produced since 1979. Rich foods are the best to pair this with. prices vary $50 - $130. Worth it One way to ensure you have a hefty white wine is to try and orange wine... a skin-contact (orange) wine. It imparts a tannic backbone from the time the juice spends on the skin. It also adds texture and weight. Tarpon Cellars in Napa offers wines that take the classic Napa expressions and add a modern twist. Spanish classis whites provide a long finish and great texture, such as Conde Valdemar Blanco from the Rioja region of Spain. This blend of 85% viura, 10% malvasia, 3% sauvignon blanc, and 2% tempranillo blanco has a lot going on. Luscious richness, fresh ripe stone fruit, grassy, lemon flavors, floral aromas. Viura, the main grape, is the same grape used in Cava, where it is called Macabeo. Go de Godello, d.o bierzo Soto $24.  This is found at 4th and Vine.  From the northern region of Spain - Bilbao, Godello is the varital.  Nice headiness, the same richness that goes with cream sauces, lobster, etc. WINE CLUBS In spirit of GIVING: Check out 4th and Vine's $60 gift card offer when you shop with them: https://www.instagram.com/p/ClkWQ4sOrZE/?igshid=MDM4ZDc5MmU=   My Favorite Things section  Masterclass to create your online course https://imonline.samcart.com/referral/24cclive/mP9iBKaKULc8ktmx   DREAMBUILDER Masterclass sign up http://lifemasteryinstitute.com/go/aff.php?p=vahail&w=DBP_EVG_WRK-E www.dolphinlandings.com GIFT CERTIFICATES  https://www.sootheoursouls.org. WELLNESS WEDNESDAY  My kundalini yoga teacher: https://www.instagram.com/tv/Cb-xDCtFT1o/?utm_medium=copy_link vahail1956@gmail.com www.chezvalerie.us.        @valeriehail56  

Judas Macabeo se percata que Nicanor comienza a tratarlo de forma seca y diferente, asumió que su cambio de comportamiento no procedía de las mejores intenciones. Judas tomó precauciones, junto hombres y procuró esconderse de Nicanor. Nicanor se percató de la ausencia de Judas y fue al templo de Yahvé en su búsqueda. Al no ver a Judas, Nicanor se acercó con los sacerdotes del templo y los amenazó con destruir el templo si no lo entregaban. Los sacerdotes clamaron a Yahvé en oración... Hoy leemos 2 Macabeos 14; Sabiduría 17-18; Proverbios 25:18-20.A partir de enero del 2022, Fray Sergio Serrano, OP leerá toda la Biblia en 365 episodios. Además compartirá reflexiones y comentarios para ir conociendo más la Palabra de Dios al caminar por la Historia de la Salvación.Aquí puedes obtener más información y el plan de lectura.Un poco más de The Great Adventure Bible, la Biblia que seguirá el podcast de La Biblia en un Año:Codificación de colores para fácil referencia: Usa el famoso Sistema de Aprendizaje de la Cronología de la Biblia de The Great Adventure (“The Bible Timeline” ®️) creado por Jeff Cavins, experto en Sagradas Escrituras, y que es utilizado por cientos de miles de católicos para aprender a leer la Biblia.Artículos que te ayudan a comprender el panorama completo de la Historia de la Salvación.Recuadros con eventos clave que ayudan a identificar los puntos importantes en la Biblia.Cuadros detallados que ofrecen la visión panorámica de los personajes y eventos clave, las alianzas importantes, mapas y el contexto histórico.Mapas a todo color que ayudan a visualizar los lugares donde sucedieron las historias bíblicas.

Ika-32 na Linggo sa Karaniwang Panahon (K) 2 Macabeo 7, 1-2. 9-14 Salmo 16, 1. 5-6. 8b at 15 Paggising ko, Poong sinta, sa piling mo'y magsasaya. 2 Tesalonica 2, 16 – 3, 5 Lucas 20, 27-38

Lisias juntó ochenta mil hombres y salió a dar muerte a los judíos. Lisias entró en Judea y sitió a Judas. Los judíos clamaron al cielo, pidiendo socorro a Yahvé. Judas tomó las armas y se preparo para encarar a sus enemigos. Mientras avanzaban contra sus enemigos, un jinete vestido de blanco y con armas de oro se apareció frente a los judíos y los acompañó en la batalla. Los judíos combatieron con valor y, después de dar muerte a muchos del ejército enemigo, hicieron retroceder a sus contrincantes. Lisias salvó su vida tras huír vergonzosamente... Hoy leemos 2 Macabeos 11; Sabiduría 11-12; Proverbios 25:8-10. A partir de enero del 2022, Fray Sergio Serrano, OP leerá toda la Biblia en 365 episodios. Además compartirá reflexiones y comentarios para ir conociendo más la Palabra de Dios al caminar por la Historia de la Salvación. https://ascensionpress.com/LaBibliaEnUnA%C3%B1o (Aquí puedes obtener más información) y el plan de lectura. Un poco más de https://ascensionpress.com/products/the-great-adventure-catholic-bible-spanish-edition (The Great Adventure Bible), la Biblia que seguirá el podcast de La Biblia en un Año: Codificación de colores para fácil referencia: Usa el famoso Sistema de Aprendizaje de la Cronología de la Biblia de The Great Adventure (“The Bible Timeline” ®️) creado por Jeff Cavins, experto en Sagradas Escrituras, y que es utilizado por cientos de miles de católicos para aprender a leer la Biblia. Artículos que te ayudan a comprender el panorama completo de la Historia de la Salvación. Recuadros con eventos clave que ayudan a identificar los puntos importantes en la Biblia. Cuadros detallados que ofrecen la visión panorámica de los personajes y eventos clave, las alianzas importantes, mapas y el contexto histórico. Mapas a todo color que ayudan a visualizar los lugares donde sucedieron las historias bíblicas.

Judas Macabeo se alista para guerrear contra sus enemigos pero la mayoría de sus hombres huyó al ver la muchedumbre del ejército enemigo. Los hombres restantes de Judas le aconsejaban retirarse, vivir para guerrear otro día, pero Judas les dijo que hagarraran valor y pelearan con honor. El ejército de Judas dio una batalla larga y sangrienta. Judas cae a espada y el resto de sus hombres huye por su vida. Los hermanos de Judas lo llevaron a enterrar junto a su padre y continuaron su campaña por Israel... Hoy leemos 1 Macabeos 9; Eclesiástico 24-25; Proverbios 23:1-4. A partir de enero del 2022, Fray Sergio Serrano, OP leerá toda la Biblia en 365 episodios. Además compartirá reflexiones y comentarios para ir conociendo más la Palabra de Dios al caminar por la Historia de la Salvación. https://ascensionpress.com/LaBibliaEnUnA%C3%B1o (Aquí puedes obtener más información) y el plan de lectura. Un poco más de https://ascensionpress.com/products/the-great-adventure-catholic-bible-spanish-edition (The Great Adventure Bible), la Biblia que seguirá el podcast de La Biblia en un Año: Codificación de colores para fácil referencia: Usa el famoso Sistema de Aprendizaje de la Cronología de la Biblia de The Great Adventure (“The Bible Timeline” ®️) creado por Jeff Cavins, experto en Sagradas Escrituras, y que es utilizado por cientos de miles de católicos para aprender a leer la Biblia. Artículos que te ayudan a comprender el panorama completo de la Historia de la Salvación. Recuadros con eventos clave que ayudan a identificar los puntos importantes en la Biblia. Cuadros detallados que ofrecen la visión panorámica de los personajes y eventos clave, las alianzas importantes, mapas y el contexto histórico. Mapas a todo color que ayudan a visualizar los lugares donde sucedieron las historias bíblicas.

Judas Macabeo lideró al pueblo de Israel con firmeza y valentía, enfrentándose en batallas con el favor de Yahvé, fiel a la ley de Dios e inspirando confianza a sus hermanos y guerreros. Judas Macabeo amargó a muchos reyes y fue tenaz contra sus enemigos, persiguiendo a los impíos hasta los rincones y reunió a los que estaban perdidos... Hoy leemos 1 Macabeos 3; Eclesiástico 7-9; Proverbios 22:5-8. A partir de enero del 2022, Fray Sergio Serrano, OP leerá toda la Biblia en 365 episodios. Además compartirá reflexiones y comentarios para ir conociendo más la Palabra de Dios al caminar por la Historia de la Salvación. https://ascensionpress.com/LaBibliaEnUnA%C3%B1o (Aquí puedes obtener más información) y el plan de lectura. Un poco más de https://ascensionpress.com/products/the-great-adventure-catholic-bible-spanish-edition (The Great Adventure Bible), la Biblia que seguirá el podcast de La Biblia en un Año: Codificación de colores para fácil referencia: Usa el famoso Sistema de Aprendizaje de la Cronología de la Biblia de The Great Adventure (“The Bible Timeline” ®️) creado por Jeff Cavins, experto en Sagradas Escrituras, y que es utilizado por cientos de miles de católicos para aprender a leer la Biblia. Artículos que te ayudan a comprender el panorama completo de la Historia de la Salvación. Recuadros con eventos clave que ayudan a identificar los puntos importantes en la Biblia. Cuadros detallados que ofrecen la visión panorámica de los personajes y eventos clave, las alianzas importantes, mapas y el contexto histórico. Mapas a todo color que ayudan a visualizar los lugares donde sucedieron las historias bíblicas.

En este episodio muy especial de Songmess seguimos en Puerto Rico, esta vez conversando con el versátil y prolífico músico José Ibañez. Conocido por su trabajo con bandas de punk como Juventud Crasa y Tropiezo, al igual que el grupo de salsa Orquesta El Macabeo, Ibañez nos cuenta acerca de sus más de 2 décadas metiendo mano en el underground boricua. Hoy repasamos un poco de la historia del punk en la isla y las variadas perspectivas que intersectan entre escenas de punk, metal, hardcore y hasta salsa. Ibañez también nos cuenta acerca acerca de proyectos paralelos que incluyen el sello discográfico Discos de Hoy, y la tienda de discos Ojo de Tigre que se ha vuelto un punto de reunión clave para el under de San Juan. Todo esto + un playlist increíble que disparará un mosh pit de los buenos. Playlist: Juventud Crasa, Tropiezo, Orquesta El Macabeo, Clarias, Deus Inc., y La Experiencia de Toñito Cabanillas. Juventud Crasa Bandcamp: https://juventudcrasa.bandcamp.com/ Juventud Crasa Spotify: https://open.spotify.com/artist/5U5omHFPR57sR4qp6EmvIY?si=MPV7rIxaS5-3i-IfG-5lhw Juventud Crasa Facebook: https://www.facebook.com/profile.php?id=100063773732481 Orquesta El Macabeo Bandcamp: https://orquestaelmacabeo.bandcamp.com/ Orquesta El Macabeo Spotify: https://open.spotify.com/artist/3RN9BGampU1GMzfAKszxRt?si=n4DfLzLXSz6QF9DLJFCIHA Orquesta El Macabeo Facebook: https://www.facebook.com/orquestaelmacabeo Ojo Te Tigre Records Instagram: https://www.instagram.com/ojodetigrepr/?hl=en Discos de Hoy instagram: https://www.instagram.com/discosdehoy/?hl=en Richard Villegas Instagram: www.instagram.com/rixinyc/?hl=en Songmess Instagram: www.instagram.com/songmess/?hl=es-la Songmess Facebook: www.facebook.com/songmess/?ref=settings Songmess Twitter: twitter.com/songmess Songmess Merch: via DM #BOPS Playlist: https://open.spotify.com/playlist/2sdavi01h3AA5531D4fhGB?si=9b9c41b602cf4cbb

Subscribe to Songmess on Spotify, Apple Podcasts, Stitcher, Google Play or SoundCloud, find us on Facebook, Twitter and Instagram, and contact us at songmessmusic@gmail.com.

En este episodio tuvimos como invitado a Aníbal Vidal Quintero, mejor conocido como El S. Este artista puertorriqueño nos cuenta sobre sus comienzos en la música, su crianza en la iglesia pentecostal, sus primeras presentaciones en vivo con bandas de rock, y su estilo de "hacer las cosas uno mismo". Hablamos sobre su estudio musical, Guiñapo Studios, los comienzos de la Orquesta El Macabeo, el disco El Hijo de Borikén, y sus próximas colaboraciones con la artista Lizbeth Román. Mientras comparamos la escena de la música independiente puertorriqueña actual con las pasadas, El S nos contó con qué artistas le gustaría colaborar en un futuro.Una sesión entre los MOGOLLEROS:Paul (Pablito)

Our great-grandfather, Josep Masachs Llorach, owned vineyards in Vilafranca del Penedès as early as 1920. During this time he was one of the pioneers of the area producing still wines, which he made for his own consumption and for sharing only with family and closest friends. Over time he acquired more vineyards, some of them located in the historic Sant Pau Mountain, an area with rich landscape and very varied soils. His vision inspired our grandfather, Josep Masachs Juvé, to keep producing wine. He took his father's hobby and made it his profession and turned his house, known to everyone as Cal Cabanyes, into his manufacturing center. This is where we began to produce sparkling wines by the artisanal and traditional method.In 1950 our first labeled cava (known as Champán or Xampany at that time) saw the light, under the name of Les Cabanyes and accompanied by the emblem of the family. The shield of Masachs represents the earth, in addition to other characteristics that enriched our ancestors such as vigor, joy and friendship. The perfect distinctive symbol to represent our wines. In the 60s, the wine was no longer allowed to be produced at home, mechanization was introduced and the first tractors began to be seen in the area. In 1977 the next generation took over the family business, Josep and Joan Masachs Painous put all their effort to ensure that the products were fully recognised. Meanwhile, Vilafranca grew and many vineyard areas became urban soil. At that time, the decision was made to set a commercial office in Ponent Street.In 1980 a new line of cavas was released, Louis de Vernier. Slowly it was known by its quality first nationally and later on internationally. In 1984, right before harvest, Josep's first daughter Carolina was born, and a special coupage was made in her name. For the first time, grapes of the Chardonnay variety grown in our vineyards, were used in one of our products. In 1985, these entrepreneurs projected a growth plan and to this end bought La Montsarra estate, 40 hectares located in Torrelles de Foix. There, they built the underground ‘cava' respecting the catalonian manors' style and planted the classic cava varieties: Macabeo, Xarel·lo and Parellada.After a long aging on its lees, the Carolina cava was released. Besides, still wines made by local and foreign varieties were first marketed. The harvest was extended from the end of August to the middle of October, taking into account the degree of ripeness of each variety that was fermented separately later in the winery. All of this was done by working in our own vineyards and through long-term leases. Nowadays, the fourth generation of the family has arrived with an open and innovative mindset. Under the watchful eye of Joan Masachs and led by Alex Ruíz Masachs – hardworking, curious and creative with extensive experience in enology and global sales – family values have been reinterpreted to transmit them through more environmentally friendly products.With commercial presence in continuous growth, we continue to be essentially a family-run winery where the functions are mixed and each individual participates in different tasks according to their profile. Over the years we have also learnt how to surround ourselves with a solid team of professionals that enrich and complement us, both technically and commercially. The constancy is the value that has allowed us to make a difference throughout these 100 years of intense journey. Our passion has enabled us to be more detail-oriented every day. We seek the quality of our products, made with native varieties that allow us to express the uniqueness of each area. Currently, this search has led us to search for projects beyond Penedes, and elaborate wines and cavas with a unique character, full of nuances and easily enjoyable.

¿Qué es la "helenización? ¿Cuál es la diferencia entre Macabeo y Jashmoneo? ¿Cuánto duró y cuán independiente fue realmente la última dinastía judía en la Tierra de Israel? ¿Quién fue el "mejor" líder militar de aquella época? ¿Fue Judea en aquel período más importante que en los tiempos del Rey David? En un episodio apasionante lleno de detalles históricos y otras curiosidades nos adentramos en la historia de Janucá, sus antecedentes con los decretos de Antiocos Epifanes IV, la guerra de guerrillas lideradas por Matitiahu "el Macabeo", y luego el relato cronológico de cada uno de los etnarcas y reyes Jashmoneos hasta la entrada de los romanos a Judea. A través de la narración de Irving Gatell aprendemos más sobre este periodo apasionante de la historia judía. Youtube: https://www.youtube.com/pielef Apple Podcast: https://apple.co/2McoMOo Spotify: https://spoti.fi/2MdHNQn Android Google Play: http://bit.ly/2MaGhhW Instagram: https://www.instagram.com/urielromano/ Twitter: https://twitter.com/urielromano/ Facebook: https://www.facebook.com/uriel.romano Website: https://urielromano.com/ Comentarios & Sugerencias: info@pielef.com

Biyernes ng Ika-33 Linggo sa Karaniwang Panahon (I) 1 Macabeo 4, 36-37. 52-59 1 Mga Cronica 29, 10. 11abk. 11d-12a. 12bkd D'yos, aming papupurihan ang ‘yong dakilang pangalan. Lucas 19, 45-48

Martes ng Ika-33 Linggo sa Karaniwang Panahon (I) o kaya Paggunita kay Santa Margarita ng Escosia o kaya Paggunita kay Santa Gertrudes, dalaga 2 Macabeo 6, 18-31 Salmo 3, 2-3. 4-5. 6-7 Ako'y itinataguyod ng aking Panginoong D'yos. Lucas 19, 1-10

Paggunita sa Lahat ng mga Pumanaw na Kristiyano Mga Pagbasa para sa Unang Misa 2 Macabeo 12, 43-46 Salmo 103, 8 at 10. 13-14. 15-16. 17-18. Panginoo'y nagmamahal at maawain sa tanan. Roma 8, 31b-35. 37-39 Juan 14, 1-6

Vinene i dette afsnit er skænket af Winepoint, som man kan besøge på https://winepoint.dk/ Smagekassen bestilles på denne mail: info@winepoint.dk  Se mere om boblerne her: https://www.winepoint.dk/torello/ Smagekassen indeholder følgende seks flasker: Torelló Brut Reserva 2015  Torelló 225 2016, Brut nature  Gran Torelló 2013, Brut Nature  Torelló, Rosé Brut Reserva 2018 Torelló Speciel Edition 2015 Torelló Tradicional Brut Nature 2014  Tilbudspris: 859,00 -  gældende til 5.9.2021 Der er fri fragt i Københavnsområdet ved minimum 6 flasker. --------------------------------- Dette afsnit bliver eksotisk, sprudlende og smagfuldt! Med lugt og smagsnoter vi ikke før har prøvet. Hvad er Corpinnat, hvad er historikken og hvordan smager det? Vi skal have skovlen under de her nye bobler fra Spanien. En udbryddergruppe på 11 små bønder fra Katalonien ville lave en økologisk, luksuriøs og områdebestemt cava-type til en fair pris. Derfor blev Corpinnat en realitet i år 2017. Der er sat en lang type regler op for at lave Corpinnat. Hvilke regler er det og hvilke druer bruges der? Hvordan skiller Corpinnat sig ud i forhold danske og franske bobler? Hvordan smager druerne Macabeo, Xarel·lo, når de er mousserende? Hvad er forskellen på de lidt ældre Corpinnat og denyere? Til slut skal vi høre om året vinåret 2000. Besøg os på Facebook og Instagram, hvor man kan vinde vin og se billeder og andet godt. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin

Vinene i dette afsnit er skænket af JAMAS Wine https://jamaswine.com/ Find den hvide smagekasse her: https://jamaswine.com/collections/smagekasser/products/spansk-hvidvin-vin-for-begyndere-podcast Find den røde smagekasse fra afsnit 23 her: https://jamaswine.com/products/mencia-vin-for-begyndere-podcast Glem ikke hvidvin! Og husk hvidvin fra Spanien. Vi skal smage meget små producenter fra det spanske nord- og nordvestlige hjørne. Vi skal til Ribera Sacra, Bierzo og Rioja. Igen. Vi var der med JAMAS Wine med rødvine, nu er det hvidvinens tur. Hvad var stilen i spanske hvidvine førhen, hvordan udtrykker de sig i nyere tid, og hvad med de helt moderne hvidvine? Hvad er co-fermentering og hvilken type vine giver metoden?  Hvordan smager Viura-hvidvin på +100 år gamle stokke? Og hvad med den ældgamle druesort Godello og Godello på 80 år gamle stokke? Vi skal høre om Godellos redningsmand og lidt spansk vinhistorie. Til slut snakker vi vinåret 2020. Besøg os på Facebook og Instagram, hvor man kan vinde vin og se billeder og andet godt. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin

Vinene i dette afsnit er skænket af It's just wine https://itsjustwine.dk/ Find en smagekasse her: https://itsjustwine.dk/products/vin-for-begyndere-kassen Vi skal op på de høje nagler og snakke natur og biodiversitet og økologi og biodiversitet. Hvad er det sprængende punkt for at en naturvin adskiller sig fra en konventionel vin og hvilke ting ønsker man IKKE i produktionen af naturvin? Vildgæring - hvad er det og hvordan virker det og hvad gør det ved smagen? Og hvorfor er sulfitter (svovl/SO2) og vildgæring ikke så gode venner? Hvad er vinbrygning på amphora-krukker mon for en sag og kan naturvin lagres? Vi kipper med den rød/hvide hat i fortællingen om vildgærets egenskab til at knytte sig helt lokalt. Får man tømmermænd af at drikke naturvin og skal sol, måne og Rudolph Steiner være i balance for at dyrke naturvin? Hvad er 500-nummer-mikstur og dynamisering og hvordan kan man trylle en hvid drue til en rødvin!? Til slut runder vi vinåret 2016 og laver en lille top tre med årene 2010-2016. Besøg os på Facebook og Instagram, hvor man kan vinde vin og se billeder og andet godt. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin

Too often known as just a value sparkling wine, Cava makes some of the world’s finest traditional-method sparkling wines. Ones that Javier Pages, President of DO Cava, would like to see drunk on more occasions, especially with food. Javier gives us an overview of the Cava region, how it builds brand ambassadors across the globe, and how “Cava elevates every meal” on this episode of XChateau. Detailed show notes: Javier’s backgroundStarted as a wine salesperson, including in the US (both East Coast and San Francisco) with importers, distributors (e.g., Southern Glazers)Was a sales director and then CEO of a Cava company (Codorniu)CavaDO specialized in 1 thing - sparkling wine in the traditional methodCava is named for the underground cellars where the wine is agedVarietals used - Xarel-lo, Macabeo, Parellada, Chardonnay, & Pinot Noir; Trepat and Grenache for red varieties for rose4 main regions for CavaCatalunya - the main region, has 4 sub-regionsValencia / Levante - Eastern SpainExtremadura - Southwest SpainEbro River Valley2 Cava quality levelsCava de Guarda - aged for at least 9 months on leesCava de Guarda Superior - aged for more than 18 months on leesAllowed to use sub-appellation namesIncludes Reserva, Gran Reserva, and Paraje Calificado levelsCava is the most exported wine in Spain70% in 2020, up from 60% previouslyIncrease due to pandemic (on-premise and tourism down dramatically in Spain in 2020)Top markets: Europe - top 3 = Belgium, UK, Germany; other important markets = Netherlands, Nordics, France, Russia, SwitzerlandGermany - very price sensitive UK - very competitive due to grocery stores, independent retailers allow for some more expensive CavasNorth America - US (4th major market, ~20M bottles imported), Canada (11th biggest market)Asia - Japan a major market, China hasn’t fallen in love with sparkling wines yet; S Korea, Taiwan, Hong Kong Latin America - Brazil is a major marketAustralia - #22 market and growingA major challenge for Cava - making it better known and agreed that Cava is a quality sparkling wine vs. only a value wineTrying to increase consumer occasions for consuming Cava - current push is for more food pairing - “Cava elevates every meal” website mentions pairing with Mexican foodDO Cava’s mission - to add value to all membersAdapt the region to today’s consumersDifferent products for different consumers and different momentsCertify and track that what’s on the label is true, provide traceabilityConducts consumer studies - measure the health of the Cava brand, understand consumer desiresDO Cava’s membersMade up of production side (vineyard people, growers) and wineries12 person board - 6 from vineyards, 6 from wineriesMembers pay a fee to DO based on hectares of vineyards or bottles soldMembership is optionalMarketing Cava to different audiencesJournalists - important to bring them to where the action is, want to know everything - the process, story, etc.…Trade - more about educating them so they can sell the wine - webinars, wine academy courseConsumers - more impulsive, emotional connections, giving them experiences and sharing the wine through events and visiting the wineriesMost successful marketing campaign - Wine Cava AcademyCreates wine ambassadors for CavaContains different modules - production, regions, tasting profiles, wine pairings, etc.…Use well-known professionals (e.g., MWs, journalists) to teach coursesGet a certificate at the end of the courseUS marketing campaign - 360 Degrees of CavaA multi-pronged marketing campaign where the elements support each otherEducational elements for consumers - masterclasses, tastingsPressSocial mediaTactical advertising 

Queridos amigos: El tamaño de la masacre de seis millones de nuestros hermanos y hermanas asesinados durante la Shoá es absolutamente incomprensible e inconmensurable para cualquier ser humano. ¿Cómo podemos resumir la infinita suma de esperanzas y desesperanzas, sueños y frustraciones, acciones e inacciones, alegrías y tristezas que caracterizan la vida de todo ser humano… de seis millones de vidas truncadas por el más absurdo de los odios? ¿Cómo dimensionar el vacío radical dejado por comunidades judías completas arrasadas de cuajo por la bestia nazi? ¿De qué manera podemos internalizar que uno de cada tres judíos del mundo – la abrumadora mayoría de la comunidad judía de la Europa Continental – desapareció, asesinado por la maquinaria alemana y sus múltiples cómplices y socios, en el lapso de 6 años? --- Send in a voice message: https://anchor.fm/radiojai/message

. Mentioned in this episode: Colombiano: ¡Participa! ¡Tú podrías ser la voz de uno de los personajes de nuestro próximo podcast de ficción! Si eres un colombiano y te llama la atención esta iniciativa, no pierdas la oportunidad de participar. Y si no eres, pero conoces a alguno, por favor compártele la info para que participe. https://hombre.captivate.fm/brown (Fr Brown colombianos)

During this episode, I am sharing about my deep deep love of ROAD TRIPS! This is how I grew up! I've spent my whole life taking road trips! I love the adventure, the challenges, and the beauty that comes with taking life by the wheel. So sit back and enjoy the ride. The wine I am highlighting this week is a Spanish wine, a white wine blend of a Macabeo and Chardonnay from Viñas del Vero. The Macabeo–Chardonnay is bright, luminous, and attractive. It displays a broad, complex palette of aromas: a fine balance of fruit, flowers, and herbs that are echoed on the palate. Smooth, clean, and elegant in the mouth, this a balanced, silky, easy to drink, and particularly flavorsome wine.

It's a Holiday Wine & it is a classic! This wine is one a millions made each year - it drinks like high quality champagne, it's made through the same exact process, and yet it costs less than $15 a bottle! How can a wine this amazing be produced for a fraction of the cost? Grab a glass, pop in the earbuds, and join Christi & Alex as they Drink Something Amazing!Los Dos Brut Cava NVD.O. Cava, Penedes, Spain Xarello, Macabeo, Paralleda 11.5% abv $11.99Winemaker NotesA classic blend of Macabeo, Xarel-lo and Parellada. Straw yellow in color with green highlights. Fresh and expressive primary aromas such as green apple and pear along with dried nuts and fresh baked bread notes. Fruity flavors combined withthose from the ageing on lees. Fresh with medium structure.Support the show (https://www.buymeacoffee.com/SOMMthing)

The Raventos I Blanc Textures de Pedra 2014 is a vintage, bio-dynamic, Estate grown Sparkling wine from the Penedes district of the Catalonia region of Spain (think Barcelona). While this is a Sparkling wine produced with the traditional method (like Champagne) it is not Cava.Raventos I Blanc is part of a wine family that has been producing wine at this estate since 1497. Another member of the Raventos family produced the first Cava in 1872. The current Raventos I Blanc Estate was started in 1984, so they do have a history in this region.Originally the Estate was located in the Cava DO, DO in Spain is the equivalent to an AVA in the USA, a boundary of a grape-growing area. In 2012, Raventos left the Cava DO and started the Conca del Riu Anoia region. They left in part because they did not think the rules and regulations governing the Cava DO were strict enough.Raventos I Blanc and the Raventos I Blanc Textures de Pedra 2014 differ from the typical Cava Sparkling wine in that they are vintage-dated rather than non-vintage and specialize in the indigenous grapes of Catalonia.The blend of grapes used in this Bubbly are unique, there is 30% Xarel.lo, one of the three grape varietals traditionally used in Cava. Then 25% Xarel.lo Vermell, a rare Red grape mutation of Xarel.lo.Also 25% Sumoll, a local Red Grape, and 15% Bastard Negre, Negre is Spanish for the French Noir meaning dark or black grapes. Then 5% Parellada which is also one of three traditional Cava grapes, Macabeo is the only grape missing.The estate vineyard is biodynamically farmed which expands on organic farming to the point where farming decisions are made based on the phases of the moon.The 2014 vintage of Raventos I Blanc Textures de Pedra 2014 may have 20% of the grapes sourced from a second vineyard, there are conflicting tech notes. As a vintage Sparkling wine, the details can change from vintage to vintage.I think the 2016 vintage is the current release, but 2014 should be still available and Raventos I Blanc has other vintage-dated bottlings with different grape combinations.The Raventos I Blanc Textures de Pedra 2014 is made in the Traditional Method, the same techniques used in Champagne. In Champagne, the second fermentation must last at least 18 months, with the more expensive, exclusive brands going far beyond. With Cava, the minimum time for 2nd fermentation is 9 months with the more exclusive Bubbly going an extended time.The Raventos I Blanc Textures de Pedra 2014 is in a bottle for 42 months, the date that removed the dead yeast is 11-10-2018, each bottle is individually date stamped.Extended triage (aging) is where the magic in Sparkling wine lies. The younger "House Style" Bubbly is wonderful. But time does things to wine that no winemaking tricks can replicate. With time the flavors meld together, the bubbles are further incorporated into the wine, and the Bubbly becomes creamy and delicious.This is not an inexpensive Bubbly, a quick check of the web showed prices in the $40 to $50 range. Yes, it is in the Champagne price range, but it is well under the price of estate-grown, bio-dynamic, extended triage, and vintage-dated Champagne.Plus there are not too many wines that will feature this blend of grapes, some of these grapes are rare and unique. If you are interested in vintage, aged Bubbly the Raventos I Blanc Textures de Pedra 2014 can be considered to be a bargain. The alcohol content is 12%.Raventos I Blanc Textures de Pedra 2014 Tasting NotesThe color is golden yellow, with a flurry of fine bubbles. The nose has weight, this is not a crisp and light Bubbly, there are notes of melon, butter, yeasty bread, lemon, apple, Anjou pear, a little Nutella, and spice.This is a full-flavored Sparkling wine, the mid-palate is a full as the initial flavor. It starts with ripe, tart, apple, Meyer lemon, a touch of melon, a splash of spices, and dried pear.

Juan Falcó nos hace disfrutar de nuevo, desde el HOTEL WESTIN VALENCIA, de nuestro “CAFÉ DE NEGOCIOS”. En la sección “IVEFA , LA VOZ DE LA EMPRESA FAMILIAR”, JUAN BOLÓS, su director, nos presenta a JOSE VICENTE VILLAVERDE , director general del “GRUPO JV FACILITY SERVICES” y presidente de “AJEV”, asociación de empresarios jóvenes de Valencia. GRUPO JV FACILITY SERVICES es una empresa que ofrece una amplia gama de servicios profesionales de limpieza e higienización y control. JOSE VICENTE VILLAVERDE nos cuenta la historia de su empresa, nos habla de su sector, servicios que ofrecen y el compromiso que tienen con la sociedad y su entorno. En la sección de “BODEGAS MURVIEDRO”, MARIBEL ASOREY nos presenta el “CAVA ARTS DE LUNA BRUT” , un cava brut de la variedad Macabeo, que se entrega como detalle al invitado del programa . Café de negocios cada viernes de 19.00 a 20.00 en la 99.9 Valencia Radio.

Paggunita sa Lahat ng mga Pumanaw na Kristiyano Para sa Unang Misa: 2 Macabeo 12, 43-46 Salmo 103, 8 at 10. 13-14. 15-16. 17-18. Panginoo’y nagmamahal at maawain sa tanan. Roma 8, 31b-35. 37-39 Juan 14, 1-6 Para sa Ikalawang Misa: Karunungan 3, 1-9 Salmo 115, 15. 6; Salmo 116, 10-11. 15-16ak Sa piling ng Poong mahal ako'y laging mamumuhay. Roma 6, 3-4. 8-9 Juan 6, 37-40

Hablaremos de la historia y expectativas del pueblo judío sobre la llegada de un mesías Macabeo. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/revista-cara--sello/support

The StoryThe Aria Pinot Noir Brut Cava is a non-vintage Bubbly from the Penedes region of Catalunya, near Barcelona in Eastern Spain. Aria is part of the Segura Viudas family of Sparkling wines. Segura Viudas is in turn part of the Freixenet group that includes Mionetto Prosecco and Gloria Ferrer wines.Cava is produced with the same production methods used in Champaign wines. The Traditional Method where the second fermentation occurs in each and every bottle. The major difference is the grapes used. In Champagne, the main grapes are Chardonnay and Pinot Noir, with Cava three local grapes are used, Xarelo-lo, Macabeo, and Parellada. Champagne is also 500 or 600 miles to the north of the Penedes in Spain.The grapes used are typically a difference but not so with the Aria Pinot Noir Brut. Pinot Noir is not a grape usually grown in eastern Spain. The grapes are Estate grown in the higher elevations where the temperatures are cool enough to keep Pinot Noir grapes happy.The second fermentation for this Cava lasts for 18 months, which also happens to be the minimum length for 2nd fermentation in Champagne. The grape used, Pinot Noir and the length of 2nd fermentation sets the Aria Pinot Noir Brut Cava up to be compared with entry-level Champagne. There is a price difference, I found the Aria for $11.99 and "cheap" Champagne typically starts around $35.It isn't fair to directly compare the 2 Sparkling wines, Cava and Champagne have stylistic differences and Champagne is a cool to cold growing region while the Cava region is warm to hot. So while it isn't fair, it will be interesting to compare and enjoy the two similar but different Bubbly wines. The alcohol content is 12%.Aria Pinot Noir Brut Cava Tasting NotesThe color is somewhere between pink and apricot and there are plenty of bubbles. The nose is light and delicate, there is a scent of strawberry, butterscotch sundae, it is faint but there a butterscotch and vanilla thing, ripe cherry, and a soft floral edge.This is a smooth Cava with soft acidity. It tastes of sour (slightly) cherry, a slap of minerality (it has that mineral water sensation), lemon, and nectarine. The mid-palate adds a salty, nutty "on lees" sensation, cranberry, and a slight apple core flavor.Photo by Malin Strandvall on Unsplash Pinot Noir based Champagne is maybe my very favorite of all wines. Well at least for now, my favorites tend to change with the seasons, so I was very interested in tasting the Aria. It does not remind me of Champagne, the flavor profile and the intensity is different. I didn't expect them to be the same the two growing regions do not have much in common and the similar production techniques were not going to bridge the difference.But that does not mean that I did not thoroughly enjoy the Aria Pinot Noir Brut Cava Bubbly. It is a lot of Bubbly for 12 bucks. It over-delivers at its price point while budget Champagne sometimes underwhelms at its price-point. It is all about using the right tool for the job and at under twenty bucks Cava gets the job done.

Tucked into a small corner of southeast Spain is one of the greatest sources for delicious, multi-layered, and decadent reds you’ll find. In the province of Murcia, at latitude 39˚N lay two regions of Monastrell (Mourvèdre) production that have quietly churned out wine for more than 3,000 years: Jumilla (joo-ME-yah) and Yecla (YAY-clah). Today, these regions are magnificent but receive so little press that we can get exquisite bottles that have the fullness, richness and depth for less than US$20. In the podcast, we take you through the wine history of the region --from the early days with the Phoenicians to the Romans and then the Moors, and then a few strange brushes with the phylloxera root louse that at first propelled the region’s wines, then decimated the land and ultimately saved this area from a fate of nasty bulk production to make it a quiet haven of powerful reds.   We discuss the conditions in Murcia, discuss Bullas, a small Denominacíon de Origen and then we move to the big guns of this area: Jumilla and Yecla.   Jumilla  Jumilla is the best area quality in Murcia and also makes the most wine. Vineyards are spread across a wide valleys and plateaus surrounded by mountains. A few geological and climate facts: The high elevation of the vineyards -- between 1,300 -2,600 ft (400 -800 m) make it possible for grapes to cool at night and maintain acidity. The soils here are dark and have a high limestone content. They’re permeable but have good moisture retaining properties, allowing the vines during the harsh summer droughts. This is a very difficult place to grow things – it’s a harsh, dry, continental climate that is tempered a bit by Mediterranean breezes but is brutal in its dry heat. Jumilla is one of Spain’s oldest DOs – its historical legacy as a high-quality wine producer is well known in its native land. It now makes whites, reds, and rosés, although the reds are the flagship for the region. Red grapes include: Monastrell, Tempranillo (called Cencibel here), Garnacha Tinta, Syrah, Cabernet Sauvignon, Merlot, and Petit Verdot. The French varietals were added to the Monastrell to create more dimension in the finished wine (read: international appeal). This has been critically acclaimed, however some of it muddies the character of the grape. White grapes include: Aíren, Macabeo, Pedro Ximenez, Malvasia, Chardonnay, Sauvignon Blanc, Mosacatel de Grano Menudo Although not mentioned in the podcast, the Jumilla DO has several areas it draws from: Jumilla, Montealegre, Fuenteálamo, Tobarra, Hellín, Ontur, and Albatana. 40% of the wine is from Jumilla proper. Monastrell represents 85% of the vines planted and 80% of any blend must be this grape. The character of the wine is superb:  it tastes like dark fruit, earth, and minerals with a brambly, gamy character. With age, these flavors mellow to be more like dark soil, coffee and spice.   Although it isn’t prevalent, Jumilla makes rosé from 80% Monastrell too -- in the best versions it’s similar to the rosé of Bandol, in Provence, France with some acidity and tannin and, from a careful producer, the opportunity to potentially have a longer life than 1 year.   Modern technology, good farming and a consistent climate mean there isn’t a lot of vintage variation here although the region does have aging classifications similar to Rioja: Vino joven ("young wine") or Sin crianza: little, if any, wood aging. Crianza: Reds: aged for 1 year total -- at least 6 months in oak, 6 months in the bottle. Whites and rosés: at least 1 year with at least 4 months in oak. Reserva: Reds: aged for at least 2 years -- at least 12 months in oak, 12 months in the bottle. Whites and rosés: aged at least 18 months with at least 6 months in oak. Gran Reserva: Made only above average vintages. Reds: 4 years aging, 12 months of which in oak and a minimum of 36 months in the bottle. Whites and rosés: aged for at least 4 years with at least 6 months in oak   Yecla Towards the end of the show, we discuss the smallest and northernmost wine zone in Murcia, Yecla. This area is landlocked by other DOs: Jumilla DO to the southwest, Almansa DO to the north, and Alicante DO to the east. It’s 50 miles (80km) inland and represents a transition from more coastal Mediterranean influences to hotter, arid continental conditions.   Yecla is similar to Jumilla in that its altitude allows the grapes to maintain acidity at night, creating balance in the wines. White grapes: Airen, Macabeo, Merseguera, Malvasia, Moscatel de Grano Menudo, Sauvignon Blanc, Chardonnay. These wines are usually blended. A small amount of sparkling wine is also made here. Red grapes: similar to those of Jumilla, but the blends must have a least 85% Monastrell. The area has transitioned from making a light, very fruity red to making more serious reds with spice mineral and red fruit notes, after seeing the success Jumilla has enjoyed. If you haven’t tried these wines yet, get on it. They will become your new go-to and a total revelation for your palate (and wallet!).   Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes!  Get your copy Wine For Normal People Book today!    Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!  Check it out today! www.wineaccess.com/normal 

Anna de Codorníu Brut RoséThe StoryThe Anna de Codorníu Brut Rosé Cava is a blend of 70% Pinot Noir and 30% Chardonnay sourced from estate vineyards near the town of Lleida in the Cava D.O. of northeast Spain (near Barcelona). A typical Cava uses the three indigenous grapes, Macabeo, Xarello, and Parelada, but since this is a Rose' and Red grapes skins are needed to get the pink coloration so traditional Champagne grapes are substituted.The Cordorniu company has a great tradition. They are the oldest company in Spain and the 17th oldest company in the world. They have been in business for over 500 years and they are the first winery to produce Cava in 1872. Cava is produced with the same techniques used in Champagne, France. The second fermentation (where the bubbles are formed) occurs inside each bottle. In Champagne second fermentation has to last a minimum of 18 months, with Cava the second fermentation lasts a minimum of 12 months.The Cordorniu family started the winery as early as 1551 and in 1659 Anna de Codorniu married Miquel Raventós. And in 1872 it was Josep Raventós who pioneered Cava, so there is a lot of history and knowledge behind this $11 (on sale) Spanish Bubbly.While the Cava D.O. borders on the Mediterranean Ocean the Codorniu vineyards for Pinot Noir and Chardonnay are more inland section. The grapes are always harvested at night when the weather is cooler and the grapes are relaxing. If you want to know where the pink color comes from the skins of the Pinot Noir grapes are left with the crushed grapes juice for 3 to 4 hours. Then the skins are removed and the first fermentation begins.What is the difference between Champagne and Cava? The climate is an obvious difference, Champagne is much farther north in France, the climate there is cool or cold enough that grapes growing to produce still wines (no Bubbles) frequently didn't get ripe enough to be useable. Sparkling wine grapes are picked earlier than still wine grapes, so they suit Champagne's climate. In the Cava region, it is warmer so the growing season is shorter. So the climate makes a difference.Champagne ages their Sparkling wine (second fermentation) much longer, on average than Cava wines typically are aged. The Bubbly with extended aging is the Bubbly that is of the most interest and demands the highest prices. There are Cava's that have very long aging, 3,4 years or more, but they are usually small production wines and not that common. Bubbly aged a shorter period of time tend to be crisp and with a long time can get creamy.The internal pressure from the carbonation (atmospheres) is greater with Champagne wines, it is one of Champagne's unique features. There is typically less pressure inside a Cava bottle, though you may not notice unless you pop the top on a Champagne and a Cava side by side.The 3 traditional Cava White grapes will taste different than Champagne Chardonnay grapes. There is a noticeable flavor difference between the two Sparkling wines. But with the Pinot Noir and Chardonnay used in the Anna de Codorníu Brut Rosé Cava, a comparison of flavors is possible. This Cava is 25% less expensive than entry-level Champagne, is Champagne four times better, let's find out.Anna de Codorníu Brut Rosé Cava Tasting NotesThe color is a salmon pink and there are plenty of bubbles. The nose is tart cherry, pink lemonade, stone fruit, soft spice, and a touch of crusty bakery bread. This is a dry, crisp Sparkling wine with flavor. It starts with ripe strawberry, lemon/lime (not sweet), tart cherry, and a salty sensation. The mid-palate offers a slap of minerality, dried strawberry bits, and lime. The acidity is really good, it is the type of acidity in the wine that lets the flavors unfold and also gets you reaching for another sip. The finish is fairly full and lengthy.The Summary I said, is Champagne four times better than the Anna de Codorníu Brut Rosé Cava and that was kind of a trick question.

The StoryThe Lagranja 360 Verdejo Viura 2018 is a $4.99 Trader Joe's import exclusive sourced from vineyards in the Castilla y Leon region of northeast Spain. The Verdejo grape is indigenous to Spain and widely planted and the Viura grape is also known as Macabeo which is one of the 3 grapes traditionally used to make Cava. Trader Joe's carries a whole line of Lagranja 360 wines which are very representative of the types of wine that average Spaniards drink every day.The Castilla y Leon region wraps around the northeast corner of Portugal but does not extend to the Ocean either north or west. The wines of this region are Vino de la Tierra wines which are one step below the DO wines and are roughly the same as IGP wines of Italy and France. The grapes come local communes.A commune is a group of small farmers who band together to pool their resources and produce wine on a scale much larger than they could provide individually. Lagranja 360 seems to have tapped into these communes in different regions of Spain to produce their wines. In the ranking order of wine, a commune is seen as a step or two below wineries with their own estate vineyards. But when dealing with value-priced wine a commune is a great way to get a good wine at a good price.This is the type of wine that folks in Spain who drink wine with lunch and dinner drink. The crazy thing about this Trader Joe's import wine is that it is sold in the US for about the same price it would be in Spain. The majority of people who use wine for their daily meal never spend more than ten bucks for a wine. Wines selling for a few Euros routinely are paired with the meal.One thing you need to remember with wines that are produced particularly for food consumption is that they are designed to reach their balance when sipped with food, they may seem a little too acidic when sipping alone. The Lagranja 360 is produced for export so concessions are made for how Americans drink wine. It will probably be a little more fruit-forward than its Spanish equivalent to better appeal to the American palate.This White wine is Vegan-friendly and uses natural yeast for fermentation. Natural yeast is the yeast that floats in the air and is naturally attached to the grapes' skins. It is thought these yeasts are better suited for the grapes, though I doubt if most people could tell the difference between natural yeast and commercial yeast. Then again natural is usually the way to go when possible. The alcohol content is a mild 12.5%.The Verdejo Viura Tasting NotesThe color is barely there, just a little pale wheat yellow. The nose is ripe and fresh, sort of reminds me of California Chardonnay, there is apple, peach, apricots, pears, lemon, lime, and orange blossom honey. This is a flavorful, crisp wine with just a hint of sweetness (nectar sweet, not sugar sweet). It tastes of grapefruit, peach, green apple, soft spice, and dried apricot. The mid-palate offers lime, the tasting notes mentioned banana and I don't know if it the power of suggestion, but I tasted banana cream. The acidity is solid, this $4.99 wine will make a very good food wine. The finish is strong and sticks around.The Summary * Four ninety-nine never tasted so good. * In a blind tasting with regular ten bucks White wines you would never pick out the Lagranja 360 as the five buck wine. * Cheap and delicious is a very good thing. 

Conversamos con Luis de la Rosa Solá, cantante de la Orquesta El Macabeo, sobre el escándalo de los suministros encontrados en un almacén de Ponce y nos cuenta cómo los botaron de las Fiestas de la Calle San Sebastián por usar una camisa en contra de Thomas Rivera Schatz. Radio Independencia Página oficial - radioindependencia.net Patreon - patreon.com/radioindependencia Facebook - facebook.com/radioindependenciapr/ Twitter - RadioIndePR Instagram - radio_independencia Snapchat - radioindepr YouTube - Radio Independencia Música del Podcast Canción: Something Elated Artista: Broke for Free Licencia de Creative Commons: Attribution *Con Andrés González Berdecía y Adriana Gutiérrez Colón --- Support this podcast: https://anchor.fm/radio-independencia/support

Toda la historia de januca está relacionada con los Macabeos. Hoy contamos 2 historias que nos enseñan que implica ser un Macabeo.

If you ask people what they’ll be drinking New Years Eve the answer is very often champagne. Personally I’ll drink it because it’s a Tuesday. So before we get too deep into champagne let’s talk about some of the other sparkling wines of the world. For the love of bubbly, we taste three bottles... Fidora Prosecco Brut Segura Viudas Brut Reserva A cuvée of Macabeo, Parellada and Xarel-lo

Hoy viernes, para olvidar el desastre Macabeo del Baskonia, hemos hablado con Joseba Urtaran, de Alavés te quiero, que ha organizado una iniciativa solidaria,"La leche de goles". Hemos volado a Japón donde Roberto Galdós, de Zuzenak, ha participado en el campeonato internacional de parabadminton. Iñaki Gómez nos ha cantado como levantarse de una dura derrota tan dura como la del Baskonia ante el Maccabi. Y además Juanma Uruñuela nos ha anunciado que afronta su última temporada arbitrando baloncesto profesional después de 40 años.

The Story The Plus and Plus Brut (or +&+ on the label) is a non-vintage blend of 3 indigenous Catalonian grapes, 30% Xarello, 50% Macabeo, and 20% Parellada has grown on the Penedes region of eastern Spain, near Barcelona.

Buy the full Ep: https://amselcom.fanlink.to/033 Follow @okuma-sounds

Heute haben wir wieder einen Mischmasch an Themen für euch. Zuerst regen wir uns endlich mal wieder über Paketzusteller auf, dicht gefolgt von den Zeugen Jehovas, mit denen Tessa ihre erste Begegnung überhaupt erlebt hat. Wir sinnieren über die Zeiten, in denen wir noch Facharbeiten für Schule und Uni schreiben mussten und Kjeld gibt hilfreiche Tipps, wie man aus einem Satz gleich 3 machen kann. Der sächsische Dialekt, unser „Denglisch" und wieso Mimiken weltweit weitesgehend gleich interpretiert werden – all das ist Thema in der neuen Folge. In der zweiten Hälfte finden wir heraus, welches asiatische Land wir als erstes bereisen würden, ob wir anfällig für Gefahrentourismus sind und welche Sprachen wir gern sprechen würden. Bevor es zum Weinfazit kommt wenden wir uns aber noch einem ernsten Thema, dem Artensterben, zu.

Episodio 53 - Orquesta Macabeo by Podcast El Calce

This week, we focus on this splendid grape that has come into its own. From obscure blender to a star varietal, Grenache or Garnacha is a total crowd-pleaser and can be a delicious wine in its simplest and most complex formats. We give the lowdown on it -- from red to white to "furry" Grenache, I'm positive you'll hear about some wine in this podcast that will make you want to run out and get it!    Here are the show notes: Grape Overview We cover the origin story -- the wine spread around around Mediterranean and we believe it originated in Spain in Aragón, moved north and south of Pyrenees to France. The Sardinians of Italy would argue this premise... It's traditionally been a blender but now great varietal examples are available Grape character: Grenache is fruity, rich, sweet-tasting with red and black berry notes  Its challenges: it ripens to high sugar levels and it can oxidize – even young wines brown around the rim. It can lack tannin The key to great Grenache/Garnacha -- it NEEDS well drained soils and water stress to thrive and yields must be controlled!! The vine has strong wood and is heat and wind tolerant -- it grows well in hot, dry climates. Makes everything from rosé, to white, to sweet wines and does it well!  We discuss Grenache Blanc (one of my faves!) The wines of white Grenache are full bodied – fat and soft or floral, terroir-driven wines Usually blended with Grenache Gris, Clairette, Marsanne, Roussane, Viognier, Macabeo, others If yileds controlled, great full bodied wines that can be age worthy Places: Châteauneuf-du-Pape,  California, South Africa, Priorat, CndP, Tarragona, Rioja, Navarra   Other mutations --   Southern France and Sardinia: Grenache Rosé and Grenache gris make pale rosé and lightly tinted white wines. Pink skinned and more perfumed than Grenache blanc Garnacha Peluda: wines lower in alcohol and higher in acidity that show spicy and savory notes  Where do we find Grenache/Garnacha? France Rhone: Châteauneuf-du-Pape and Gigondas, Vacqueryas, and all over the southern Rhône - Grenache noir is the most common variety  The GSM blend: Grenache can have a jam-like consistency when very ripe but usually adds bright fruit and alcohol to the blend. Syrah is typically blended to provide color and spice, while Mourvèdre can add elegance and structure to the wine Rosé: Tavel and Lirac roses, Provence, Rousillon for rose, Roussillon: dry wines, but also Vins Doux Naturels – Banyuls, Maury   Spain Blends with Tempranillo, varietal as Garnacha Considered a "workhorse" grape of low quality suitable for blending but Priorat's rise and New World Rhone Rangers sparked a re-evaluation the variety North and east: Rioja, Navarra, Campo de Borja, Calatayud, Cariñena, Madrid, La Mancha, Priorat, Penedes Dry farmed, concentrated and tannic Aragón is the probable origin of the grape and has the largest surface of Garnacha in Spain     Italy Cannonau in Sardinia -- high alcohol, can be harsh and green.  Other Old World regions– Other southern Italian places, Algeria, Israel, Morocco, Cyprus, also grown in Croatia   New World: Australia and California   Australia Lots of GSM, some varietal wines McLaren Vale = luscious richness and spicy notes Barossa Valley =jammy, hugely fruity, can be over the top United States Used and abused at first -- grown in the hot central San Joaquin Valley because of its tolerance to heat and drought. Made sweet "white Grenache" wines, a la white Zinfandel Rhône Rangers movement in the late 20th c helped bring Grenache up in status -- rising in popularity and quality in CA In the early 20th century, Grenache was one of the first successful grapes in Washington State.   Garnacha/Grenache is an amazing, do-all grape. There's a style for everyone, so try it if you haven't!    Thank you to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help!Check it out today: https://www.patreon.com/winefornormalpeople     Last Bottle Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.   Vivino You can use the Vivino app to scan and keep track of wines NOW -- Shop through their web store, which has great prices and a huge inventory! It can give you suggestions based on bottles you’ve liked in the past.  Use their premium service to get 30 days free shipping Visit www.Vivino.com/WineForNormalPeople to stock up    HelloFresh! A meal kit delivery service that shops, plans and delivers your favorite step-by-step recipes and pre-measured ingredients so you can just cook, eat and enjoy! Delivered right to your door, with a variety of chef-curated recipes that change weekly, this is a new way to eat and cook! We love it!  For $30 off your first week of HelloFresh, visit www.hellofresh.com/wine30 and enter WINE30. You won't regret it!     

This is week three of our Spanish wine series and this week we are talking about the Valencia DO. The City of Valencia is Spain’s largest port and third largest city, located in the center of the Spain's east coast. It's also the name of one of five DOs located in the region of Valencia, which is the DO we are focusing for this episode. The Valencia D.O. was established in 1957 and is one of the largest in the Valencia region with around 45,000 acres of vines.   In this week's episode, we discuss: History of wine in Valencia Climate Sub-regions, their differences and their wine   Wine Recommendations Celler del Roure Cullerot 2016 - priced around $17. Certified Organic White wine blend of all native Spanish grapes: Pedro Ximénez, Macabeo, Tortosina, Malvasía, Verdil, Merseguera, and others The nose of this wine has a lot of clean, steely minerality aromas as well as lemon and white lilies. It’s dry with medium high acidity, medium body and flavors of lemon and white flowers The acidity is lively and dancing on your palate - like pop rocks but with burst of brightness instead of candy We were surprised by the floral aspect of this wine, we expected more fruit - reminding us of freshly washed laundry with floral scented fabric softener. You can purchase this wine here   Atance Bobal 2015 - priced around $15. This is a red wine blend of organic grapes - 85% Bobal & 15% Tempranillo The nose is interesting with aromas of cherry, dust, black pepper and black olive. With the cherries and dust I thought it was going down the Pinot Noir roadbut then you get hit with this pepper aromas. The once you taste the wine the  flavors are completely different from that of a Pinot Noir. It’s dry with medium tannins, medium acidity, and medium body with flavors of blackberry, leather, light drip coffee, olives It's a very Interesting combination of aromas and flavors - it’s savory but not in a mushroom, earthy way but more rustic in nature - definitely a Spanish Tapas wine, just don’t pair it with anything too vegetal. You can purchase this wine here   Sources: Wikipedia  Wine-Searcher Valencia DO Cellar Tours  Lens Gourmand Food and Wine  Valencia Wine Consulting 

Smak: Frisk og kremet, preg av sitrus, eple og urter, innslag av mineraler i ettersmaken. Lukt: Aroma preget av eple, sitrus og blomst, innslag av urter og kjeks. Farge: Middels dyp strågul. Produsent: Castelo de Pedregosa. Druer: Parellada 19%, Xarel·lo 46%, Macabeo 35%

Show notes: (00:27) Overview: Cava. More than a sparkling beverage and how a small bodega is adapting to change. (01:00) The region: Why (most) white grapes love the region (02:00) The bodega: How Pere’s grandmother changed the family’s story and the bodega’s USP (04:20) What’s happening in the market: Who drinks their cava overseas (04:50) Marketing: Making Penedes a household name (06:10) Enotourism: Slow cava, slow visits (chill out between the vines) (07:43) Tasting notes: Guilera Agosarat Brut Nature Gran Reserva 2005 and Guilera Musivari Brut Nature Gran Reserva 2007 (10:35) How the grapes are grown: An early hand harvest 30s from the bodega (11:10) Processing: Cava. A local success story (11:35) Ageing: Pre-financial crisis cava! (12:40) Question of the day: What’s your favourite cava food pairing? Place (and other) names: Bodega location: Lavern Subirats Grape names: Xarel.lo, Macabeo, Parellada For more, visit: www.cavaguilera.com www.instagram.com/cavaguilera facebook.com/cavaguilera1927 www.twitter.com/cavaguilera TRIPADVISOR: Cava Guilera YOUTUBE: Canal Cava Guilera​ To buy the wine: Contact: martaguilera@cavaguilera.com Bodega: Cava Guilera Location: Lavern Subirats Hosts: Pere and Marta Guilera Date visited: 13 September 2017

Show notes: (0:40) The region: The holy trinity: Xarel.lo, Macabeo, Parellada grapes (2:35) The bodega and family: A tale of 3 fincas (6:28) Trends and Marketing: The rise of higher end cava (8:12) Enotourism: A different side of Cataluñan tourism (10:10) Tasting notes: Núria Claverol brut nature 2011, Núria Claverol Rosé (11:55) How the grapes are grown: (13:22) Processing: How cava is made (16:50) Ageing: Secondary fermentation in bottle and ageing (19:30) Geek out: Developing disease resistant grapes Local place names: Penedes: Wine region Sant sadurni d’anoia: capital of cava For more, visit: www.sumarroca.com www.heretatsabartes.com www.facebook.com/Sumarroca/ www.twitter.com/bsumarroca www.instagram.com/bodeguessumarroca www.instagram.com/sumarrocard To buy: www.clubsumarroca.com/

Named from the stone cellars (cavas) in which the wine is matured, Cava is Spain's premier sparkling wine but it has a lot of quirks and variations, all of which we discuss in the podcast. From unique grapes to diverse sourcing areas to a new top tier classification, we cover it all. Hopefully the show will give you insight into why this wine is so special and why it holds so much potential for becoming even better!  Here are the show notes: Overview of regions and grapes: Cava is from Catalonia and other regions – 95% in Penedes, Sant Sadurni d’Anoia – home of the largest producers like Codorníu and Freixenet, Seguras Viudas Other areas – Rioja, Navarra, Valencia, Aragon, Basque Country, Castilla y Leon, and a few more Most have Mediterranean climate, moderate rain and vienyards are at altitude The wine is made as white or rosado White grapes: Macabeo (most used, also called Viura), Parellada, Xarel-lo, Chardonnay Red grapes: Garnacha, Monastrell, Pinot Noir Because the grapes are mainly native ones, you can’t compare the flavors to Champagne except in production methods Made like Champagne Same sweetness levels of Champagne in order of driest to sweetest: Brut Nature, Extra Brut, Brut, Extra Seco, Seco, Semiseco, Dulce  History: First made in 1851 Josep Raventos traveled through Europe in 1860s – shilling Cordorniu’s wines (married into the family) but thought Spain could make its own Champagne.Made his own in 1872.   For the first century of their existence, the wines were called Champaña. 1970s -- international laws,enforced and the wine became Cava. Top brands: Raventós i Blanc Gramona (organic) Recaredo (biodynamic) Mestres Bohigas Castellroig New top classification for the category, the Cava de Paraje Calificado. Only vintage dated, only single vineyard – like a burgundy climat Other specifications around acidification, aging levels The first 12 Cava de Parade sites and their owners: Vinyes de Can Martí – Torelló Turó d’en Mota – Recaredo Serral del Vell – Recaredo Vallcirera – Alta Alella La Capella – Juvé i Camps Can Sala – Freixenet La Pleta – Codorníu El Tros Nou – Codorníu La Fideuera – Codorníu Can Prats – Vins el Cep Font de Jui – Gramona Terroja – Castellroig  

Macabeo, or Viura if ya nasty, is a handy little white grape from the North of Spain and the South of France.  Mostly.  One-third of the 'Cava Girls Trio' (a Motown band made up of three wine grapes, they can't sing but man, what a concept, eh?!), this grape felt like it deserved its own stand-alone episode (we'll see).    On this new dose of audio adrenaline (the experience you get from listening to W4SH, not the Christian band), Jason takes you into a dreamscape you didn't even know your psyche was developing all surrounding the Macabeo grape.  Enjoy this with ya homeboys.  Enjoy this with ya shady ladies.  Enjoy this with ya shnozzchompers (you know who they are).  

Jaime Rodríguez llega a Akorde FD para inundar la Frecuencia Digital con los sonidos antillanos. Salsa, timba, son y bembé, con todo el sabor del ketchup.1. Mi ritmo es bueno - Boddy Valentin 2. Vengo arrollando - Bosq y la Candela All-Stars Ft Tito Cruz & Tempo Alomar3. Me gusta tu guajira - Carmencita DJ y su Salsamania4. Sácame el zapato - El gran combo de Puerto Rico 5. Zambele - Hector Pichie Perez 6. Duro y pegao - John Davila & Son del Este 7. Armonía - Orquesta el Macabeo 8. La raza caliente - Willie Rosario

On tonight's program we focus on Puerto Rico. We revisit the island's victorious struggle to kick the US Navy and military operations out of Vieques and here a little bit out local community radio station Radio Vieques. We also hear about a new generation of musicians that are keeping salsa alive and well with an interview with Orquesta el Macabeo.

Froilán Irizarry es una de las personas a quien, cuando la gente dice que en esta comunidad siempre hay gente que te va a ayudar, se refieren. Desde que se ha unido a la comunidad de Startups, el ha dicho presente en todo lo que pueda traer valor. Aparte de ser un desarrollador impresionante, que se encarga, no solo de hacer excelente trabajo, pero de ayudar a educar la próxima generación de desarrolladores. P.S. Froi es el hacker in training.   La canción de hoy es de la orquesta que tocó en mi boda. Son unos caballeros excelentes, que ponen a cualquiera a bailar. La Orquesta el Macabeo, tiene que ser una de las mejores cosas que le ha pasado a la salsa en la última década, y esta canción es una de mis favoritas. Así que los dejo con Se Pone Difícil. Artista: Orquesta el Macabeo Disco: Salsa Macabra Canción: Se Pone Difícil...

Froilán Irizarry es una de las personas a quien, cuando la gente dice que en esta comunidad siempre hay gente que te va a ayudar, se refieren. Desde que se ha unido a la comunidad de Startups, el ha dicho presente en todo lo que pueda traer valor. Aparte de ser un desarrollador impresionante, que se encarga, no solo de hacer excelente trabajo, pero de ayudar a educar la próxima generación de desarrolladores. P.S. Froi es el hacker in training.   La canción de hoy es de la orquesta que tocó en mi boda. Son unos caballeros excelentes, que ponen a cualquiera a bailar. La Orquesta el Macabeo, tiene que ser una de las mejores cosas que le ha pasado a la salsa en la última década, y esta canción es una de mis favoritas. Así que los dejo con Se Pone Difícil. Artista: Orquesta el Macabeo Disco: Salsa Macabra Canción: Se Pone Difícil...

  - The Mavam Gold Fushion Vulcano 2014 is a Sparkling wine using the Macabeo grape (one of the 3 grapes traditionally used in the production of Cava Sparkling wines) and is produced by Bodegas Vidal Del Saz in the La Mancha DO of central Spain.

Mofongo actualmente es el cantante de la Orquesta El Macabeo. Alante, yo soy fan de este cabrón, pero su historia ANTES de llegar a la orquesta, tenía que contarse. Hablamos de la escena de punk y hardcore en puerto rico, de cricales existenciales, trabajos interesantes y un cojón de otras cosas. Disfruten y compartan. Este episodio es auspiciado por Suxess Clothing.

This week WineGuyMike™ writes all about all things bubbly for your New Year Celebration and understanding the differences between Champagne, Sparkling Wine, Cava, Prosecco, and Spumante.  In this post I am also suggesting sparkling wines in a variety of price ranges that offer the consumer value. What is the difference between Champagne and Sparkling wine?  Sparkling wines and champagne are still wines that have been infused with carbonation. True Champagne is made in France will be noted by the capital letter “C”on the label.  Other sparkling wines called Champagne will by designated as “champagne”, notice no capitalization. Three grapes are used in Champagne, Pinot Meunier, Pinot Noir, and Chardonnay.  It’s white because only the juice of the grapes is used.The four methods of Sparkling wine production:1. Carbon Dioxide Injection – soft drinks and inexpensive sparkling wines are produced using this method.  It produces large bubbles that dissipate quickly.2. Charmat Process – wine undergoes a second fermentation in large bulk tanks and is bottled under pressure.  Prosecco and Asti are produced utilizing this method, smaller longer lasting bubbles result from this method.  Many Sparkling wines are made using this method.3. Méthode Champenoise – this process takes place in the bottle and requires hands on attention.  During the second fermentation the carbon dioxide stays in the bottle and this is where the bubbles come from.4. Transfer Method – the cuvee is bottled for the second fermentation which adds complexity.  But the wine is then removed and stored in large tanks after it has spent the appropriate amount of time on yeast.Champagne:The Champagne region of France not only produces some of the finest sparkling wines in the world, but some of the finest wines in the world too.  Typically there are three grapes used in the blend for sparkling wines; Chardonnay, Pinot Noir, and Pinot Meunier.  Different vintages are used to create the blend or better known as the “Cuvee”.Champagne is expensive due to the traditional method of how it is made, Methode Champenoise and techniques known as second fermentation.  This process takes place in the bottle and requires hands on attention.Pink Champagne or sparkling Rose is strained through the Pinot Noir grape skins, truly a delight.  Methode Champenoise is the true French fermentation process.  The wine is fermented twice, once in an oak barrel, and the second time the wine developes carbonation in the bottle while aging a minimum of one year.Blanc de Blancs is true French Champagne, it is produced entirely from the Chardonnay grape.  Blanc de Blancs fermented using the Methode Champenoise process, producing white Champagne.Designations of quality:Prestige cuveeThis Champagne is the highest priced and is available only in small quantities.  It is designated “Prestige” because the grapes come from the best grapes from the highest rated villages, it is made from the first pressing of the grapes, produced only as a vintage, and will have been aged longer than vintage and non-vintage Champagnes.Vintage Champagne                                         Some select years produce an outstanding grape harvest.  The Vintage Champagnes are aged for at least three years.  Here are an example of a few companies who produce these Vintage Champagnes; Veuve Clicquot, Perrier-Jouet, Moet & Chandon, and Taittinger.Remember a Vintage Champagne will be identified by an actual year marked on the label, but expect to pay a premium for this.Non-Vintage ChampagneThe majority of Sparkling wine on the shelf of a store is non-vintage.  These are a blend of wines aged for two years.How to Select your Champagne:■Brut is Dry■Extra Dry is Semidry■Sec is Semisweet■Demi-sec is SweetQuality Champagne Cellars:Ayala, Billecart-Salmon, J. Bollinger, Canard-Duchene, Deutz, Charles Heidsieck, Heid sieck Monopole, Henriot, Krug, Lanson, Lauret Perrier, Mercier, Moet & Chandon, Mumm Perrier-Jouet, Joseph Perrier, Piper Heidsieck, Pol Roger, Pommery, Louis Roederer, Ruinart, Salmon, Taittinger, Veuve ClicquotAll things are not at equal when it comes to sparkling wines and Champagne.  So what makes all of these types of sparkling wines different?  The answer is how they are made, the type of grapes, and the yeasts that are used in fermentation and left behind in the bottle to age with the sparkling wines.There are 2-3 elements of wine that create aroma and flavor.  The first element is the fruit, and the second is the yeast used to ferment the wine.  Fruit and yeast combine during fermentation to produce aroma and flavor or sense of taste.  The third influence upon the wine in your glass may be from an oak influence during the wines aging process.Other sparkling Wine Regions:Loire Valley of France produces Crémant, while the Asti region of Italy produces Asti Spumanti, and Prosecco comes from the Veneto region.  The Catalonia region of Spain produces the world’s most popular sparkling wine, Cava.  Quality sparkling wines made in Italy are made by the Metodo Classico process or what the French refer to as Methode Champenoise.Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape varietyGlera, which is also known as Prosecco.  The Veneto region of Italy is where Glera/ Prosecco is grown and produced.Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive style.  The various sparkling wines may contain some Pinot Bianco or Pinot Grigio wine.  Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.Unlike Champagne, Prosecco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.Prosecco is Italy’s answer to refreshing, well-made, sparkling wine that is low in alcohol, about 11 to 12 percent by volume.  Created from predominately Prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps.  Prosecco is light, affordable, and fun.  This Sparkling wine is aromatic and crisp, with nuances of yellow apple, citrus, pear, white peach, and apricot.  Today’s Proseccos tend to be  dry and very bubbly and typically will present itself as light, fresh, with an initial intense bouquet/aroma, but simple and straight forward compared to Champagne.Prosecco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine.  The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles.  The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.Asti Spumante is a sweet sparkling wine.  It is produced in the province of Asti and made from the Moscato grape.  Spumante is a fruit forward sparkling wine that is grapy, and has a low alcohol content usually around 8%.  Moscato d’Asti is a sparkling wine that is frizzante in style and for my palette I find these wines to be more refined than the Asti Spumante.Cava originated in the Catalonia region at the in the late 19th century.  Originally the wine was known as Champaña until Spanish producers officially adopted the term “Cava” (cellar) in 1970.  Cava wines are fermented and aged in the bottle in underground cellars.   Today 95% of Spain’s total Cava production is from Catalonia.Cava is produced in different styles ranging from dry to sweet; Brut Nature, Brut (extra dry),Seco (dry), Semiseco (medium) and Dulce (sweet).  Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle.  The grapes used to produce Cava are Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Malvasia.  The Chardonnay grape is a late comer to the scene despite being a traditional grape used to produce Champagne.  It was not introduced in the production of Cava until the 1980s.In order for the wines to be called ‘Cava’, they must be made in the traditional Méthode Champenoise.  Wines made via the low-cost Charmat process may only be called ‘Spanish sparkling wine’.   A rosé style of Cava is also produced by adding in small amounts of red wines from Cabernet Sauvignon, Garnacha or Monastrell to the wine.Cava made by the Champagne method, is a very acceptable alternative to French champagne.  Cava is usually made by the Coupage method, whereby must, a.k.a.(grape juice) from different grape varieties is subjected to the first fermentation which is blended until it  is consistent with the wine that the winemaker wants to produce .  After the Coupage, the wine is put into bottles and yeast and sugar added.  It is then cellared for the second fermentation and aging.Crémant is produced in the Loire Valley of France and is the largest producer of sparkling wines outside of the Champagne region.  Crémant has to be aged for at least one year and it is handpicked.  The producers are also limited as to how much can be harvested, this all according to the French A.O.C.There are seven French appellations that carry the Crémant designation in their name:1.Crémant d’Alsace2.Crémant de Bordeaux3.Crémant de Bourgogne4.Crémant de Die5.Crémant du Jura6.Crémant de Limoux7.Crémant de LoireCrémant de Loire’s are a blend of the Chardonnay, Chenin Blanc and Cabernet Franc.  In Burgundy, Crémant de Bourgogne, must be composed of at least thirty percent Pinot noir, Chardonnay, Pinot Blanc or Pinot Gris while Aligoté is often used to complement the blend.  The Languedoc region in the south of France produces Crémant de Limoux.  This Sparkling wine is produced from the indigenous grape Mauzac, with Chenin blanc, and Chardonnay rounding out the wine in small amounts.The Crémant Sparkling Wines are pressurized less than Champagne and therefore have a larger looser bubble as a result.California Sparkling Wines:Sparkling wines from California use a few grape varietals such as Berger and Chenin Blanc to blend with the traditional Chardonnay and Pinot Noir grapes.Producers to look for in California; Hacienda, Domain Lauier, Roederer Estate, Domaine Carneros, Domaine Chandon, Codorniu-Napa, Iron Horse, Jordan, Mumm-Cuvee Napa, and Schramsberg.Remember the name “Champagne” can only be used in Europe on bottles that actually are produced in the Champagne region of France.As a consumer you now are empowered by the information WineGuyMike™ has shared with you in this week’s blog post.  I would like to wish you a happy, healthy, and prosperous New Year.From my table to yours,