Every 4th of December, the whole world celebrates Cabernet Franc Day, one of the world’s most planted varieties, whose wines gained ground in Argentina in recent times.
However, this subjective pleasure also involves an unquestionable characteristic that helps individuals assess and rate a wine, regardless their personal taste: quality.
With fresh, local, seasonal, and even regional products at the forefront, the aim is to enjoy a more culinary, and also healthier, experience.
Thanks to their freshness and versatility, sparklings are becoming an increasingly popular choice to pair meals throughout the year.
Engineer Alberto Arizu (Sir) always repeats this phrase: “the wine is born at the estate”. What is more, in the case of those great wines that embody the spirit of a winery, the hand of the winemaker is reflected, faithfully expressing their terroir.
Great blends are those which embody the style of a winery, the hand of the winemaker and the identity of the terroir; a wine capable of expressing many things.
That’s what brunch is about. It’s an Anglo-Saxon habit imposed by weekend lazybones, that is to say, those who got up too late for breakfast and, at the same time, too early for lunch.
When wine is served by the glass, food is offered in the shape of a snack board. That’s the formula in most food options in wine bars.