A nice post about our Sucre wines. To the ones that are not familiar with them, we make them with Cabernet and Carmenere from the Colchagua and Maule Valleys. It was writen by Mauricio Fonteles, from Brazil. A google translate can help you with the traduction.
já fazem alguns dias que venho querendo degustar e escrever sobre este vinho especificamente. Uma das razões, que é na verdade um motivo de orgulho, é o fato de ser um vinho chileno com alma brasileira. O Sucre é produzido pela Tunquen Wines, dos brasileiros Marcos Attilio & Angela Mochi. Venho trocando alguns emails com Angela há duas semanas.
Mora aqui um sentimento de admiração, misturado com um sonho de vários amantes do vinho que é o de arranjar um pedaço de terra e começar a cultivar suas vinhas e desenvolver seus vinhos. É um processo exaustivo mas, acredito, recompensador. Angela e Marcos têm conseguido êxito nesse caminho e o Sucre Reserva é a prova.
Vamos lá… falar do vinho!
Primeiro a garrafa e rótulo. Gostei muito do design no rótulo com respingos de tinta em alto relevo e um poema de Carlos Covarrubias
” Dicen que las estrellas del…
View original post 271 more words
After some wonderfull days at Foz do Iguaçu, we came back home. – Continue Reading (Também em Português y Español) ➡
Continuing travelling, we arrived at Paraná, capital of the province of Entre Ríos, after passing through Santa Fé.
We loved it! It is that kind of inland city, with a very interesting colonial architecture. It is on the borders of the Rio Paraná and separated from Santa Fe by a river bridge and a subfluvial tunnel.
We stayed at a hotel on the river banks, and the view was simply wonderful. Not to miss eating the river fishes there, especially Pacú. – Continue Reading (Também em Português y Español) ➡ ->
This has happened some time ago, but it’s worth posting here. In July, while the wines rested in their barrels, we decided to breath a bit out of Casablanca and go to Foz do Iguaçu, where a very special party was expecting us.
At the last minute, we canceled the airline tickets and hit the road, as it would allow us to know a little more of the inner Argentina.
This was an over 2,500 km trip. We passed by the old acquaintance Mendoza, with its must stop at La Barra, a great restaurant of our great friends Enzo and Susi. – Continue Reading (Também em Português y Español) ➡
Today we left bed early for the pinot harvesting. I took this great photo of the van which bring in the harvesters.
After harvesting, I went to the sorting table
After sorting, it was destemmed and let on coad soak.
Meanwhile, Marcos was taking care of the Sauvignon Blanc:
When we´ve been in Australia, one of the most delicious and simple finger food we had was these pumpkins. It´s so easy to make, and all you need is a good pumpkin and some spices.
I used a delicious pumpkin my neighbor grows at her house. She is really talented and gave us this beauty like a month ago. As pumpkins have a great shelf life, I just let it on my cabinet until it´s day arrived.
So, today I went out and saw it , it just looked so perfect….
Below you can find the recipe:
- 1kg pumpkin, unpeeled, cut into 3cm wedges
- 1/4 teaspoon cracked black pepper
- 3 teaspoons fresh thyme leaves
- 1/4 teaspoon dried chilli flakes
- 3 teaspoon ground cummin
- 1 tablespoon olive oil
- Preheat oven to 180°C/160°C fan-forced. Cut each pumpkin wedge in half crossways. Place in a baking dish. Sprinkle with pepper, thyme and chilli. Drizzle with oil. Toss to coat. Season with salt.
- Bake for 30 to 40 minutes or until tender and golden. Serve.