The nimbleness of the sparkling and the Salmon’s force

When I came to live, here, in Argentina, I admit that I didn't understand a lot about wine. I drank that the other ones considered good and that I liked. But the concept of good is something very subjective. Maybe is good for me, but cannot be for you. So, as much as in the art had aesthetics parameters the same thing happens in the wine’s world. Certain rules exist that made that a wine was be considered good. Like acidity, balance and terroir among other things. How my father was transferred to Portugal, and stay in this country for 10 years. I had the opportunity to travel many times to Europe. I made myself a great one appreciative of the Portuguese and European wine. Also, now, I appreciate new world’s wines. too But, returning to the question, as I live in a wine country manufacture I would to have learn some thing more about that. And whit my husband, that is a great partner too, we decide begin a wine lessons I have certain predilection for the sparkling wines, like cava and Italian prosecco. But here I to have been discovering excellent sparkling, as Baron B Rosé, Chandon Couveé Pinot Noir that this latest harvest disappointed me , and Nieto Senetiner Brut nature.

When you saw Brut Nature in a sparkling wine, means that the wine doesn't have sugar adding. The sugar is made by the own wine. This kind of wine (brut nature) falls very well with appetizers and meals, but not with desserts. This sparkling is made with Pinot Noir grapes and to clarify for the method charmant (although I prefer to the traditional one)

Their color is pale salmon with bubbles persistence and in profusion. Smells like raspberry, caramel with almonds and toasted bread. In the mouth raspberry and toasted bread, balanced acidity and the good persistence

In this Saturday I opened a bottle and I made some appetizers, with Parmesan cheese, smoked salmon, pâté, and bread made with olive oil I also made these small rolls that the base was: cut salmon in slices and filed with ricotta cheese, lemon juice, salt, pepper and dill, with poppy seeds in the top

Bonarda

Malbec gets all the play here.It's in press, local and internacional.Argentina is know for it. Yet until very recently, the most planted red grape-and stillcoming in very close second-was Bonarda. This grape has origins in Piedmont and Lombardia in Italy, with a few different strainbeign grown, and there´s some debats over wich particular variety of the grape has found its way to this land of grapezing beef. It also never got famous because until quite recently was used by most winemakers as a workhorse blending grape-something to add some color or body to others reds, like the lighter malbecs, or as part of bulk wines - you know , just plain red. But is a successful wine in the north of Italy, so why not here? A few bold souls on the domestic wine scene decided to experiment and descovered that they coul make some excellent wines- bold ,rich, spicy, and dark color. Now there are so many to choose from that it becomes like trying to select a favorit Malbec, but, a couple that stand are The Sur the los Andes Bonarda and Colonia Las Liebres Bonarda. The former is somewhat more medium bodied style- delicius , whith flavors of red plums , maraschino cherries , white chocolate and juicy acidity, and nice long finish.and in a restaurant will probaly set you back than about 30, 40 pesos. The latter, a bold, jammy style with red plums and wildflowers, very smooth and sensual, that will run you more in the 60 to 70 pesos range