Franck Massard - Franck Massard

DOQ Priorat / Coster GPS 41°14'17.3"N 0°49'51.9"E

Aceite de oliva / Olivos GPS 41°04'23.8"N 0°43'41.1"E

Rias Baixas / Viñedo GPS 42°27'58.7"N 8°34'58.0"W

DOQ Priorat / Almendro en Flor GPS 41°14'10.8"N 0°50'03.4"E

DO Terra Alta / Viñedo GPS 41°06'51.7"N 0°25'05.0"E

DOQ Priorat / Viñedo GPS 41°14'26.1"N 0°49'39.0"E

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Wines made by Sommeliers

Today we happily share with you the thoughts of Matteo

“Terroir” Poboleda Vineyard – Flora (DOQ Priorat)

For several days now, spring seems to have arrived, the

“Terroir” Poboleda Estate- Geology (DOQ Priorat)

As one admires the biodiversity of our organic vineyard (Fig.

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⁉️Did you know...? ➡️ It is always best t

⁉️Did you know...?

➡️ It is always best to store wine lying down. If the bottle is standing upright, the cork can
actually dry out and shrink causing it fall into the wine.

🧐 That some theories suggest that it is best to store wine at an angle than lying it down flat?
By doing that you ensure that both wine and the air bubble are in contact with the cork allowing it to “expand” and “shrink”. This will keep the cork damp but allow any expansion and contraction of the air bubble due to temperature variation to result in air, and not wine, passing through the cork.

📃 by JancisRobinson.com (https://www.jancisrobinson.com/learn/drinking-wine/how-to-store-wine)

#wine #winelover #vineyard #winemaker #vino #viñedos #viticulture #ecologia #sommelier #healthyfood #realfood #didyouknow #facts #storewine #tips

Taste Buds 👅 and Molecules🧬: The Art and Sci

Taste Buds 👅 and Molecules🧬: The Art and Science of Food, Wine🍷, and Flavor

📝Today's topic is to talk about taste buds and today I would like to introduce a friend and brilliant sommelier Mr François Chartier.

💭This native of Quebec was probably the 1st Sommelier to of think the Food and Wine from a scientific point of view. His mantra is to identify the dominant aromatic compounds in food and match them with the dominant aromatic compounds in wines.

🔎During his research he found in 2004 what he recalled as an anomaly. In dried figs he identified that one dominant aromatic molecule named Solerone was also to be found in the sherry manzanilla. To his surprise, one very sweet ingredient could share an aromatic pattern with a very dry product like a sherry manzanilla.

🚪This opened the door to new possibilities in food and wine matching. Imagine a fig wrapped in dried ham and served with a glass of sherry manzanilla. A great idea as an aperitif.

He then looked at families of ingredients that work in synergy sharing these dominant molecules to create new recipes on food and wine matching.

The anise flavoured family for instance can be found in basil, fresh coriander, fennel, mint, parsley, celery... Many of these ingredients can be found in a tabbouleh.

🍇These aromatic compounds are also dominant in the sauvignon blanc and the verdejo grape.

☀️This summer, make your own tabbouleh, it is easy, healthy and tasty, ideal to accompany a fish and try it with a sauvignon blanc or a verdejo and let me know your thoughts.

📍My tips are, be generous on the mint leaves and you will note the vibrations, the adequate level of lemon is also key in that balance.

#wine #winelover #vineyard #winemaker #vino #viñedos #viticulture #ecologia #sommelier #healthyfood #realfood #pairings #grape #molecules #tastebuds #maridaje

#wine #winelover #vineyard #winemaker #vino #viñe

#wine #winelover #vineyard #winemaker #vino #viñedos #viticulture #ecologia #sommelier #facts #fact

🍷💪🏻 #wine #winelover #vineyard #winemake

🍷💪🏻

#wine #winelover #vineyard #winemaker #vino #viñedos #viticulture #ecologia #sommelier #healthyfood #realfood

(EN) The cava, light and sparkling, is so versatil

(EN) The cava, light and sparkling, is so versatile that it can be tasted from appetizer to dessert and/or any time of the day.
Speaking of allowed grapes, we cannot fail to mention the parellada, macabeo and xarel·lo grapes as the main grapes varieties in their production.
Each of the varieties that become part of the final must has certain characteristics that, once mixed, provide quality, uniformity and seek to find a balance into the wine.

Macabeo: it produces aromatic, fruity wines, with great flavor and slightly astringent, with good acidity. Essential conditions for obtaining an excellent cava.

Parellada: it provides aroma and elegant finesse.

Xarel.lo: offers power and an interesting spicy aroma Enjoy, but always with knowledge!

(ES) El cava, ligero y chispeante, es tan versátil que anima desde el aperitivo al postre y hace importante cualquier momento del día.
Hablando de uvas permitidas, no podemos no mencionar las uvas parellada, macabeo y xarel·lo como uvas principales en su elaboración aunque debido a la diversidad de provincias que forman la región conlleva el empleo de otras uvas autóctonas que hace variopinta la oferta de cavas.
Cada una de las variedades que entran a formar parte del mosto final tiene unas características determinadas que una vez mezcladas, aportan calidad, omogeneidad y buscan encontrar un equilibrio:

Macabeo: de ella se obtienen vinos aromáticos, afrutados, de mucho sabor y ligeramente astringentes, con buena acidez. Condiciones esenciales para la obtención de un excelente cava.

Parellada: aporta aroma y elegancia.

Xarel.lo: ofrece potencia y un interesante aroma especiado Así que ya sabéis, ¡disfrutad, pero desde el conocimiento!
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#wine #winelover #vineyard #winemaker #vino #viñedos #viticulture #ecologia #sommelier #healthyfood #realfood #cava #grape

Wine and Salads? Are you crazy! With summer in Spa

Wine and Salads? Are you crazy!
With summer in Spain approaching and temperatures climbing up to 35 to 40oC... it seems quite logical to prepare something fresh and easy to cook, but we cannot lose sight of certain elements or foods that do not pair very well with wine and that must be remembered. Artichokes, asparagus and some green leafy vegetables may not be very good and friendly friends to pair with ... You also have to be very careful with the chosen dressing or vinaigrette. The acidity of a vinaigrette kills the tannins of the wine and the sensations of acidity and sweetness that they may have.
So with that in mind ... try to remember the tannin levels and body of the wine that you are going to choose so that it can match or improve the prepared food.
A safe bet would be to prepare a famous Greek salad based on fresh vegetables such as tomato, cucumber, green pepper, onion or olives ... with its unmatched sheep's milk feta cheese as the key ingredient (it has a somewhat salty taste) and finish it with a dressing made of oregano and olive oil. For this salad we would choose our Más Sardana cava or our Más Amor Verdejo.
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#wine #winelover #vineyard #winemaker #vino #viñedos #viticulture #ecologia #sommelier #healthyfood #realfood #pairing #matching

(EN) Excesses are always counterproductive and in

(EN) Excesses are always counterproductive and in this case too. Not only aesthetically, but also for obvious reasons. The measure will vary depending on the type of wine and the size of the glass. Still wines (Red, white or rosé) require a sufficient quantity of 1/3 or 150 ml. In this way we will avoid that the wine is heated before time or that we can spill it when we try to aerate it to release its aromas. The ideal is to fill a quarter of the glass as a "general" rule.
As we can see, the limit of how far to fill a glass of wine has more to do with making the best use of the potential flavors and aromas of the wine we are enjoying than other reasons.
I Hope this post will help to not look badly at that friend or that waiter who only fills our glass "a little"...

(ES) Los excesos siempre son contraproducentes y en este caso también. No sólo estéticamente, también por motivos obvios. La medida variará en función del tipo de vino y el tamaño de la copa. Los vinos tranquilos (Tintos, blancos o rosados), requieren la cantidad suficiente de 1/3 ó 150 ml. De esta forma evitaremos que el vino se caliente antes de tiempo o que podamos derramarlo cuando intentemos airearlo para liberar sus aromas. Lo ideal es llenar un cuarto de la copa como norma “general”.
Como vemos, el límite de hasta dónde llenar una copa de vino tiene que ver más con aprovechar lo mejor posible el potencial de sabores y aromas del “caldo” del que estemos disfrutando que de otros motivos.
Así que ya sabemos que no hay que mirar mal a ese amigo o a ese camarero que nos llenan solo “un poco” la copa...

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#wine #winelover #vineyard #winemaker #vino #viñedos #viticulture #ecologia #sommelier #healthyfood #realfood #funny #summer #glass #wineglass #tips #winetips

(EN) Spain + High temperatures = Glass of Cava Má

(EN)
Spain + High temperatures = Glass of Cava Más Sardana
Without a doubt, A delicious option for cooling down in the Summer Heat!

(ES)
España + temperaturas altas = Copa de cava Más Sardana.
Sin duda, ¡una opción deliciosa para refrescarnos!

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#wine #winelover #vineyard #winemaker #vino #viñedos #viticulture #ecologia #sommelier #healthyfood #realfood #cava #champagne #summer #cavabrutnature

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