Wine, cheese, yogurt tastings... and for a while also water tastings. This drink is evolving and now we see more and more water lists in restaurants with a wide variety of them.

Just as happens with other beverage tastings, including wines, we will consider a number of aspects, such as color, aroma and taste, which, although it might sound something difficult in water, also offers a variety of flavours, which is what distinguishes the quality of one particular water from another.

Holidays are over for many and the return to work implies a new year with new and exciting projects. In order to make the back not so hard, we can always host a corporate event to welcome customers and employees.

Surely, during this year will be held corporate events and we must take care of this occasions the best way to keep everyone happy. Remember, this is also brand image, so all must be well organized and measured.

As already stated in a previous post, Tokaji is a typical wine from the borderland between Hungary and Slovakia called Tokaj-Hegyalja, near Budapest. Sometimes called king of wines, wine of kings, this is definitely a special drink by its peculiar elaboration process, which uses botrytyzed grapes, i.e., affected by the Botrytis Cinerea fungus.

These grapes concentrate a large amount of sugar and create a must called aszú, with exceptional organoleptic qualities. This liquid so exclusive is mixed with the regular must of the season and, according to the proportion used, the result is different. The measure with which is rated the sweetness of Tokaji is the puttonyo, equivalent to approximately 25 g of sugar per liter of wine, being varieties up to 6 puttonyos (about 150 g of sugar per liter). Generally, Tokaji is usually paired with desserts.

Sparkling wine is a hit in many countries and Spain would not be less. The sparkling wines are achieved when there is a second fermentation in the bottle. But this should not be confused with artificially sparkling wines, to which carbon dioxide is injected.

Really, sparkling wines are made in virtually all autonomous communities in the country, primarily Catalonia (main producer of cava), Basque Country, Aragon, Castilla y León, Castilla-La Mancha and La Rioja. We recommend three sparkling wines from some of these and other communities. Today we'll show some of the sparkling wines from lesser known areas of Spain:

We are in the season of harvest, of gathering the fruit of the vine to elaborate the most prodigious wine. All wine regions become central to wineries, growers and harvesters, who work every day to see how it will be this year's harvest.

This leads to a kind of tourism, the wine tourism, which is still in vogue and increases visits during this time. So, the visitors to wineries and vineyards can participate in the harvest in different ways, such as treading the grapes with their feet straight in the winepress.

Lands with the best vineyards in the world and a rich DO which provides extreme quality wines. Yes, we speak of the Ribera del Duero and its wine atmosphere that permeates every corner of the region.

It must be acknowledged that some aspects of the importance of this DO is due to the different cellars that since the early 80s, watched over the production of exquisite wines that today are the stars of the most prominent tables in restaurants in many countries.

The wine world suffers another setback. Too bad especially for Spain just few days after the VAT increase which was already enough bad news. This time, news reaches us from Europe and regarding labeling. Since now on it is prohibited to use statements alluding to health claims on beverages containing more than 1,2% by volume of alcohol.

It all started by a German wine cooperative that marketed its wines under the words "easily digestible". Good for the digestion, exactly as the Spanish traditional yellow herbs shots (“chupitos de hierbas”) but with less alcohol and a different colour.