Three wine bars in Buenos Aires with tasty main courses
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.
Agronomists, the key players at the estate
Although years ago their figure was not so visible for wine lovers, the boom of the concept of terroir and terroir wines helped their work to be in the public eye, both in the wine cellars and for consumers.
Low alcohol wines
In the last edition of ProWein, the most important international wine and spirits fair at the moment, low-alcohol brands were established as a trend.
Gastronomy and winter wines
Enjoyment is, above all, a subjective experience, so there is neither a single wine perfect to accompany each meal or consumption situation nor merely “winter wines”.
High season of gardens, patios and terraces in the restauran
Those who have a green outdoors area invite their customers to wake up their senses with a delightful experience: our eyes get lost in the landscape, while our ears catch the birds’ chirping and the sun provides us with an energy boost.
Spring: Life sprouts again
As in the case of all fruit plants, the vine goes through annual cycles that not only depend of its physiology, but also of the environmental impact on it and the agricultural works conducted in function of the vineyard’s needs.
Understanding the Cabernet Sauvignon
Even though everyone is aware of the importance of this variety, below are 10 essential facts to truly understand the Cabernet Sauvignon and its predominance
Spring: Time for blends
As is the case of all field activities, the working pace at the estates is characterised by the vine’s phenological states, as these are the factors that define which agronomic activities will be conducted in every instance.
White blends: Luigi Bosca’s identifying mark
Generally speaking, great white blends stand out for their elegance, fineness, expressiveness, and fruity character.
