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  • THE MUST SEASON BEGINS

    The must season begins at Bodegas César Florido, the must is the first wine made after the harvest, which has been vatted for about forty days, until it reaches about 12 degrees of alcohol, and which constitutes the basis of all the Marco wines. A somewhat acidic wine, very fresh and refreshing, with floral hints.

    When Bodegas César Florido begins to have must in its office and distribute it among its clients, there is no doubt. It is then that the season of this young wine from the town of Chipiona, within the framework of Jerez, is officially inaugurated. This year the starting gun takes place in mid-November.

    According to César Florido, owner of the César Florido wineries, how the present harvest of must has been shorter than usual due to the deficit of rainfall recorded, which has led to 30 percent less production than in previous years although like all the years with exceptional quality.

    and what about their pairing?

    Country garlic, cabbage and small

    Country garlic is the star dish of the must route, a kind of hot salmorejo, which is made with stale bread, tomatoes, peppers, garlic and olive oil. It is usually made in large quantities, in a basin: a large glazed clay pot, where bread and vegetables are crushed. In musts it is traditional to serve it with a radish.

    We are in winter, and hot dishes rule. There is usually no lack of Jerez cabbage, a gypsy stew that usually mixes chickpeas and beans, with various vegetables (such as cardillo, chard or celery) and pork (loin, bacon, chorizo ​​and blood sausage). Neither is the menudo, as tripe is known in the province of Cádiz, which is characterized by having plenty of chickpeas and being very spicy.

    These traditional stews are usually completed with all kinds of cold meats, game meat, field rabbit or bull’s tail.

  • (Español) Vendimia 2020

    COMENZAMOS LA VENDIMIA PARA ELABORAR NUESTROS MEJORES CALDOS

    El turno ahora es para la palomino del jerez, en el pago de Miraflores, lo que no deja de ser una rareza más en un año atípico cuya evolución hasta la fecha presenta una gran disparidad y no ya por su proximidad a la costa, donde se localiza nuestro pago que entran más tarde en campaña, es por ello que en Bodegas César Florido al ser la bodega más próxima al océano atlántico comenzamos unas semanas después la vendimia.

    Pese a que en un primer lugar, se barajó la opción de comenzar unas semanas antes, en el sector se habló incluso de iniciar la corta en julio, tras la brotación temprana de la vid, las condiciones meteorológicas antes de la entrada de la última ola de calor han frenado el desarrollo de la uva, que en muchas parcelas no alcanza aún los 10,5 grados baumé exigidos para su recolección.

    Con todo, la vendimia arranca con más de una semana de antelación respecto a las últimas campañas y con un mes respecto a lo habitual en la zona antes del cambio de siglo.

    No obstante en Bodegas César florido, contamos con el mejor equipo y como todos los años estamos muy ilusionados de comenzar esta vendimia y nos esforzamos para garantizar la calidad de nuestros vinos para elaborar nuestros mejores caldos.

     

  • Chipiona y su moscatel

    Among the famous wines of the Marco del Jerez – Xerez – Sherry there is the variety named “Moscatel”, whose production, if not all at all, at least an extraordinary part of it lies in Chipiona.

    The Moscatel is a very peculiar wine from Chipiona, it occurs in their lands but not in others, which although apparently similar, do not produce the wine with that delicious and tempting perfume than the one here. Perhaps the climate, the nature of the terrain, the technique used, the years of experience. The truth is that, at least until now, of the Muscat wines that are bred in Spain, none has this characteristic, delicious and tempting perfume of those from Chipiona.

    Continue reading Chipiona y su moscatel

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