Social Media beyond Hashtags and Likes in wine writing

A lots of things has happened between the WBC 17 and today. School, wine writing and family has kept me busy, so is comforting to be able to take the time to write these lines about the conference. By doing so, I get to relive that special weekend in Santa Rosa.

This will be my third post on the WBC  and I would like to talk about the seminar of  Advanced Social Media Beyond Hashtags and Likes presented by Charlotte Chipperfield,  Founder & CEO of Chipperfield Media.

The topic of social media makes me feel quite uncomfortable. You see, my natural tendency is to focus only on content when I write about wine and I take for granted the importance of having an effective social media strategy. Recently I have been  complaining because of my lousy followers stats in Facebook and Instagram. One of my long-term goals is to be an important international influencer in the field of wine & food

My first course of action was to assist to this seminar. With a brave heart, I embraced the uneasiness and came back empowered with amazing tools. Basically, Miss Chipperfield learnt me the importance of having an effective social media strategy. These include having a good social media foundation and establish goals in social media.

A strong social media foundation includes branding, know your audience, get organized and set goals and objectives. Well, at the moment, I have none of these since I write about wine for pleasure. After a long reflection, I concluded that these tools could help me fueling my passion. But it is hard work for me, since I have to be pragmatic about what I write and enter into marketing mode rather than artist romantic

Miss Chipperfield stressed the importance of a brand. The brand is who you are and how you transmit this message to social media.  Charlotte discussed the importance of having a logo and presented some applications such as Canva ( a photo editor tool ) to help you with the task.

In the seminar, I really enjoyed the part on how we deliver the message to social media. Charlotte could not stress enough the importance of being social. Get involved in doing live Facebook, Instagram stories, live twitter chats. In the past, this is something that I considered doing but let it to sleep in my imaginary drawer of things to do. Well, starting in the first week of January, I will be doing my first live fb live.

Charlotte could not stress enough the importance of knowing your audience to craft an effective communication strategy. Some of the key points that she presented include:

  • Demographics
  • What devices your audience use?
  • What content are they interested in it?
  • What social media platforms do they use

I also got myself the viva video application to make and edit videos. I decided to go for the platinum version. It was just $16.99. I really want to invest myself in video production to increase my follower base in twitter and instagram.

In conclusion, what i got out from this seminar is to start really thinking about the box. Not only philosophizing but taking action about it. This week i did my first instagram post using Canva. My wife gave a bottle of Grappa and I did a humble post about the liqueur using the application.

My intention was to go beyond a tasting note and portrait the product as something comforting for a cold winter night. The picture of the bottle integrated into the ice flakes reflects what i wanted to communicate.

Three Cavas for New Years Eve:

Happy New Year 2018

This being a Spanish wine blog, here are two Cavas to celebrate the arrival of the new year 2018:

Freixenet Elyssia Cava Chardonnay Macabeo Parellada Pinot Noir. SAQ # 11912494, $18.60

Enticing aromas of buttered toast with dry fruits and nectarines. On the mouth, elegant and earthy with beautiful floral nuances. A pleasant saline and iode character in the finish will make a stellar match with oysters.

Segura Viudas Gran Cuvée. SAQ # 12696210, $19.85

Flint and silex on the nose as well as nuances of Meyers lemon. On the mouth, quite elegant with a racing acidity and more citric flavors. Perfect for seafood platters.

 

SEE YOU IN 2018!!!!

 

 

 

Cavas to try for the coming December holiday season

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Every holidays need its fair dose of fizz, and if you are a Spanish wine lover, definitely, you are going to have at least a bottle or two of Cava in december.

If you don’t know, Cava is a sparkling  wine from Catalonia ( which is on the news these days a lot) and therefore, it should always be served between 5 – 8 degrees. Generally younger the wine is, the cooler it should be tasted. Moreover, a good glass such as a  flute shape is the best option to drink cava, and that’s because this shape will retain the aromas longer and will enhance the overall experience. When possible, the glass should never be filled more than 2/3 in order to keep it cool.

So, how can you pair Cava in your holidays menu ? I have a few suggestions. For those who are serving appetizers, a Brut Nature would be idea; Is seafood on your mind? That is a fantastic choice for Christmas Day or New Year’s Eve and that would be nicely paired with a cava Brut or Brut Reserva. Making  a traditional roast or filled meat instead? You might be considering a Brut Nature Gran Reserva. Do you still have space for a dessert such as nougat? Do not forget to open a bottle of cava Semisec or Sweet to go with it.

And last but not least, to avoid any familiar holiday argument with your wife or husband do remember to drink in moderation!

The following Cavas that I tasted were among a selection of more than 60 sparkling wines from the AQAVBS press tasting in Montreal, Quebec. Last time I checked the SAQ has listed close to 43 choices in the sparkling wine category from Spain and my picks represent some of the best that you can find in the Quebec market. In the Ontario market, please consult your LCBO listing and for the rest of the world, wine searcher

conchi

Villa Conchi Cava Brut Selección. SAQ # 12956456 $14.95

An unbeatable Cava for the price, it has an honest hose displaying lime and white orchard fruit. Medium body, elegant and structured with a good acidity and poise. 85/100

pink

Parés Baltà Pink Cava. SAQ # 12888043. $17.60

The rose Cava from Pares Balta has been a favorite of mine for quite a long time. On the nose, aromas of cherry, raspberry chocolate and pink peppercorns. Fresh and bright with round texture and elegant finish. 87/100

camps

Juvé y Camps Reserva de la Familia 2013. SAQ # 10654948 $21.85

A fine layer of minerals and beer yeast with a  white flower and meyer lemon dimension, complemented by macadamia nuts. Dry and structured and racy in the palate. A buttery herbal finish complement this quality driven Cava. 88/100

heredad

Segura Viuda Heredad Reserva Cava. SAQ # 12883461. $30.25

An enticing nose bringing to mind coconut flakes and cocktail pear aromas. Sweet tasting and elegant bringing to mind brioche and mushrooms flavors alike with a touch of brine in the finale. 88/100

blanca

Parés Baltà Blanca Cusiné Penedès 2010. SAQ # 12591021. $35.25

A complex cava bringing to mind roasted almonds with notes of honey, wood and green tea. On the palate it is fresh and round, showing notes of ripe and candied fruit together with flavours of cashews that last through the full length of the finish. 90/100

 

 

 

A nice Cava for the holidays

Carleton sur Mer

Like many of you, I am on holidays with my family. We are working up our way in the Gaspé Peninsula, spending a good 10 days to d a comprehensive tour of the region.

For some time now, me and my wife were planning this trip. Both of us are food and nature enthusiasts and thats why Gaspesie was such a good fit for us.

The Gaspé Peninsula ( 250 km long and 100-140 kilometers wide) reaches into the Gulf of St. Lawrence, making it indepedent from the rest of Quebec. 

Inland, Gaspésie is a mountainous, woody wilderness, but one of the major attractions of the peninsula is its pretty rugged coast and their excellent cuisine. Gaspé is a paradise for fish and seafood lovers. Here you can find first grade local produce such as lobster and crab. Also it is easier to find quality scallops and halibut from neighboring New Brunswick and Nova Scotia.

One of our favorite meals during the meal was the simplest but tastiest one. In Carleton sur Mer, we picked up some fresh halibut and scallops and decided to do a BBQ facing the beach.  A very rustic elegant meal. The halibut meat had a fleshy texture and delicate flavours. The piece of resistance was the scallops. They had a soft buttery texture with the most sweetest taste. A very delicate flavor bringing to mind halzenut.

 The Villa Conchi Cava ( SAQ # 12956456, $14.95, LCBO # 386979, $14.95)  was a perfect match for this vacation. Light and refreshing, it had a wonderful palette of flavors bringing to mind pear and lemon curd. Fruit foward, its medium size bubble was the perfect refreshing agent for the smoky impregnated flavors of the meal. For under the $15, it is an outstanding value in the cava category. The best wines are the ones that are enjoyed along with your family members.

Villa Conchi is sourced from selected vineyards in the heart of Catalunya. The vines benefit from the mountain protection range of Montserrat. Harvesting is done by the night and there is a percentage of Chardonnay added to preserve the fruit aspect of the wine.  Not only this cava is perfect with grilled fish but also with salads as well. 


Time for Vinos y Paella

paella

Finally the temperatures have started to rise and the rain is wearing off in this part of Quebec where I live. As we enter deep in the summer, all i want to do is cook and drink outside. One of the dishes that I love do in the summer is a big Paella.

For me paella is the ultimate Spanish dish for the summer weekends. When I used to live in Spain, I had it good restaurants in Madrid and also being a guest in some of my friends  homes back there in those golden yet far remote times.  It is a very intimate and friendly dish.

As a child growing up in Venezuela, I also had fond memories of eating Paella with my family and friends. Back in those times,  my grandparents were friends with a lovely couple from Spain that also resided in Venezuela. They nicknamed, the coquis, don’t ask why, I had no idea. Their names were Paco and Mara

When i was 8 or 9, in an easter holiday, we spent some time with them in Higuerote, a coastal city, not far away from Caracas.  The coquis were a pair of bon vivants. They knew their food and drink inside out. They had a beach chalet where they used to go on the weekends

On good friday while I took off with my aunts to the beach, Paco and Mara prepared the Paella, outside the backyard of their house. It was a seafood paella, stunning. Up to this day, I remember the fragrant aromas of the spiced rice with sofrito and saffron with the flavors of the seafood. It was a very familiar affair.

 

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Since Paella is a very relaxed meal, you want to drink easy-going wines, to stimulate conversation. A paella party is not the proper time to open a big expensive Ribera del Duero or a luxurious Priorato.  Stick with modest whites, rosados and light reds. The regions that you should be looking for include Rueda, Rioja and Navarra.

The drinks that you will have before the Paella are as important as the wines that you will have during the main meal. While preparing the Paella, you want wines to go with Tapas. Basically, you are looking for an aperitivo that will stimulate your appetite.  Some of the tapas that you will customary will see include Jamon, patatas bravas or cheese.

 

Cava works best. However, it is always handy to have a nice vermouth in case some of your guests don’t appreciate sparkling wine. Paco used to like to drink Johnnie Walker black label, a custom that he adopted from the Venezuelan natives. However, avoid having any spirits before, otherwise you will be drunk by the time you eat the Paella.

Here is my personal suggestions, on the wines you should have with paella:

Wines to have while making the Paella

Parés Baltà Blanca Cusiné Penedès 2010. SAQ Code # 12591021. $35.25

Delicate notes of honey, nougat with toasty notes of hazelnuts, almonds and macadamia nuts. On the mouth, very fine with a silky texture and smooth bubble bringing to mind white fruits and ripe fruits. Long and tasty finale.

Gonzalez Byass La Copa Vermouth Rouge.  SAQ Code # 13137647. $24.35

Lovely aperitivo starting on blood oranges with hints of clove and cinnamon. On the palate, it is sweet but not overdone. Flavors bringing to mind Italian Chinotto. Light, minty and very balanced.

Wines to have while eating the Paella

Whites:

Compania de Vinos Telmo Rodriguez. Basa Rueda 2016. SAQ # 10264018. $16.20

Broding yellow fruits, mountain herbs such as  chamomille, Fresh and zesty. elegant and quite balanced. Drinking very easy and dangerously.

Hermanos Lurton Rueda 2015. SAQ #  00727198. $15.60

Zesty with a nectarine-peach character on the nose. On the mouth, crisp and  subtle with a round almost creamy texture. Flavors bring to mind fennel and white orchard fruit. Very elegant with a long finale bringing to mind tropical fruits. 

Reds:

Rioja Cune Crianza 2012. SAQ # 13087248. $15.25

Delicious tones of black fruits such as cherry, c assis and prunes. Well spiced bouquet bringing to mind paprika, cofee bean. Fresh and ample in the mouth with generous tannins.

El Albar Barricas Toro 2000. ( Private Import, $26.95, vins fins)

 If your Paella has spicy chorizo or rabbit, this aged Toro could be a wonderful partner. On the nose, sultana raisins, cacao, black truffle with lots of floral undertones. Quite elegant, and round with mature tannins.

After the paella, with a bowl of vanilla ice cream and balsamic vinegar condiment:

Pedro Ximenez de añada 2013. SAQ # 12653869. $21.80

Nose on the typical  Pedro Ximenez variety bringing to mind raisins and plums. Lovely orange peel (evolving towards marmelade) and a hint of apple blossom. Some candied tangerine and hints of fresh corinth grapes develop with time in the glass. The mouth is very sweet, bringing to mindcaramel and brown sugar flavours. Also dominant  notes of membrillo, the quince jelly they make in Andalucia. Very long with an aftertaste that brings to mind sweet almond paste.

 

 

 

 

A sensual food match: Cava and Sushi

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Its well-known that certain food are aphrodisiacs, foods that increase your sex drive, causing excitement, sweating or palpitations.

Does sushi belong to this group. You bet!!!. Logically, you employ your chopsticks to place carefully slippery, wet and sometimes warm rolls in your mouth. From that literal description alone, Sushi is an aphrodisiac alone. But scientifically, seaweed, a basic ingredient in sushi has a bounty of vitamin E.

Cava has also a powerful symbolism in the sexual innuendo game. It has probably has to do with the  ritualistic opening of a Cava bottle, the release of the cork from the bottle’s phallic neck, this might conjure an image of sexual .

Putting both together, you have a powerful combination for a torrid afternoon or evening.

There are two possibilities when matching Cava and Sushi: first Brut nature or brut with their low sugar levels due to little or no dosage. This approach, which accentuates on the minerality of the Champagne, allows a complete expression to the briny aromas and texture of the raw fish.

The second alternative is a pairing with rosé Cava. These Cavas   have the ability to marry well with fish dishes, naturally, but also with the stronger flavours and nuances of certain sushi and maki. In fact the fruity characters of rosé  will form an ideal foil for soy sauce and be excellent with the melting texture of the raw fish.

Alcohol lowers inhibition by acting as a sedative on the central nervous system. True, this makes all forms of alcohol aphrodisiac to some degree but sparkling wine such as Cava has one extra property going for it, the “sexy effervescence,” as Dr. Allen Green of the Center for Optimum Health in Los Angeles refers to it. Thanks to a series of  studies in England, it is known that the alcohol in carbonated drinks is absorbed faster than in still forms of alcohol. This means that not sparkling wine will get you will in the mood  but is also better than Viagra combined with Sushi.

Cavas to try with your sushi experience.

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For me, the quintessential cava producer is Raventos. As you know Raventos have been making singular  and unique Cavas since 1497. The estate covers 300 acres of vineyards, woodlands and a lake in Sant Sadurní d’Anoia. A special moment, in 1872 happens when Josep Raventós Fatjó made the first bottle-fermented wine in Spain using native grapes from this estate.

In November 2012, the family decided to leave the DO Cava and create their own more strictly defined and geographically specific appellation: Conca del Riu Anoia. Raventos wanted to concentrate their efforts in creating uniques wines from the River Anoia Valley.  The estate is certified organic.

Tasting Notes:

Raventos i Blanc De Nit Conca del Riu Anoia 2014. SAQ # 12097954. $26.60

This cava is a coupage of Macabeo, Xarel·lo, Parellada and Monastrell grown in three estates: La Plana La Barbera and El Llac. La Plana is an estate located on clay-loam soils that grows Xarel·lo and Macabeo varieties.  A gastronomical cava, bringing to mind pretty aromas of dry rose petals, raspberry, and strawberry sorbet. Chewy, with a nice acidity. Smooth and enveloping in the mouth. Will pair nicely with a Kamikaze or Dragon eye roll.

De la Finca Brut Raventos I Blanc 2013. SAQ #  12178834. $35.25

This cava is a coupage of varieties Xarel·lo (54%), Macabeu(30%) and Parellada (16%) grown on 9 plots located on the slopes of the Serral hill which is north/north east facing. On the nose, this cava has a very complex minerality bringing to mind Chalk, naftaline, and a strong iode note.. On the mouth, dry and very crisp. Lots of force and tension. Will need a sushi like a fatty bluefin tuna belly.

 

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Raventós I Blanc Manuel Raventós Gran Reserva Personal 2008. SAQ #  12936455. $80.00

 Raventós i Blanc Gran Reserva personal Manual Raventós is a very special cava that is born from  two plots: el Clos del Serral and Creueta del Coll. El Clos del Serral is a mono varietal  Xarel.lo plot on slopes, north facing orientation with  clay loam soils. At Creuta dl Coll there are as well  sandy loam soils, but is a mono varietal Parellada variety with vines dating back to 1973 . 

Very noble cava, like a fine champagne. Yeasty, verging toward brioche, croissant with subtle notes of vanilla wafers and dry apricots. In the mouth,  dry, and  austere with a pleasant note of grilled hazelnuts. Perfect finesse.  If you are feeling like a spending a few dollars, why not have it with Osetra caviar tuna sushi.

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The Two C’s that I like: Crab and Cava.

With the arrival of spring, temperatures start to get milder which is one of the reasons that I like the season. If you are a foodie like myself, it also mark the arrival of a friendly crustacean, the blue crab.

The snow crab is the first crustacean to arrive in Quebec fish stores. I love its tender and delicate meat in omelettes, rice or pasta dishes. Although it is easier to cook than lobster, it is more messy to shell than lobster. You can buy this specialty, alive or cooked. It is important to know that only 25% of the weight of the crab is comestible.

The crab should be consumed within 1 or days whetever is alive or cooked. The live crab should react when touched and the cooked one should have a fresh marine smell, not ammonia. The meat of the crab is rich in proteins, low in fat and with plenty of minerals.

There are many types of crab in Spain. From the large, expensive bueyes del mar to the smaller, more affordable nécoras, there is a type of crab for every taste and pocket.

Buey de mar. This is the brown crab, who are  called “ox of the sea” as they can weigh up to 3 kilos. The body is often cracked open and used as a bowl for a soup using the crab meat.

Cangrejo de mar. This is thelittoral crab, much smaller than a buey de mar, these little crabs are usually 3 or 4 centimeters long. Very tasty.

Nécora. This is the velvet crab, one of the cheapest  crabs in Spain. You can find nécoras for as inexpensive as 10 euro per kilo, although the price will increase  during the Christmas season.

Centollo. This is the spiny spider crab, this gnarly looking crab has a lot of flavor but be sure to choose the female! They have more meat and more flavour.

Here is my top Cavas to go with this happy crustacean that wont break the bank:

Codorniu, Selección Raventós Brut. SAQ Code: 12206671. Price: $17.35

Lovely nose recalling green apples, spices and dry fruits. On the mouth, it is medium body. Very fresh with a good bubble. Fruity recalling aromas of pears, cream and quince. Easy going with a cleansing finale. Enjoy with a crab omelette for saturday brunch. 92/100

Parés Baltà Cava Brut. SAQ Code: 10896365. Price: $17.95

One of my favorite producers of Cava. This cuvee, is one of the best values at the SAQ in the sparkling wine category. On the nose, this cava reminds me of  white peaches, apples, pears, melon and lime. On the palate, it is a tad richer than the Codorniu with decadent flavours of apple, honeydew, peach and mineral notes. It is very straigfoward and nicely balanced, with a clean finish of tropical fruits. 94/100. Have it with warm buttered crab.

Freixenet Cordon Negro. SAQ Code: 0008591. Price: $14.85

Freixenet is one of the largest sellers of sparkling wine in the world. This popular cuvee caracterized by its black bottle has a very citrusy nose bringing to mind meyer lemons and oranges. On the mouth, it has a floral and mineral nuances with a slight sweet poise. 90/100. Should be interesting with crab coconut milk soup.

 

Think Cava!, Drink the Cavas of Pares Balta

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Pares Balta is a very familiar name among the Cavas listed on the SAQ. I have been buying from this producer for a few years and never been deceived. If i had to do a reccomend a producer, it will be this one.

Voir la photo agrandie du produit. Cette photo s'ouvre dans une visionneuse et peut comporter des obstacles à l'accessibilité.

Their brut bottling is a steal at $17.45. It Brut is soft yellow-green in color with fine bubbles. It has a beautiful bouquet that brings to mind  white peaches, apples, pears, cantaloupe and grated zest lime. Crisp and bright, dry with medium body, this cava  has savoury flavors of apple, honeydew, peach with racy mineral notes. Fruity and nicely balanced, it has clean flavors of tropical fruits.

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Their agent in Quebec, Trialto is about to release their pink version in the Quebec market. Available in private importation by the case of 12, at a very modest price between 19-20$, it is a steal. With the holidays coming around the corner, it is a good idea to stock up by buying a case or two.

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Elaborated using the traditional method developed in Champagne, this terrific pink Cava from Parés Baltà is quite amazing, and so far the best one in the category. This modern blend replaces the traditional Xarel.lo component of their white version with 38% Garnatxa, alongside with 32% Parellada and 30% Macabeu.

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Lovely perfume of raspberries, strawberries with intriguing floral nuances. On the mouth, fresh and balanced. Delicate texture with an almost feminine quality. Long and racy with the perfect amount of residual sugar. Very fresh finale. It will be the perfect partner for an elegant lobster salad dressed with cherry tomatoes, basil and cubes of watermelon.

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On the left. Etienne Bezard from Trialto and Joan Cusine Carol from Pares Balta

Joan Cusine Carol, the director of Pares Balta passed in Montreal this week to present and talk about this new pink cava offering in the Quebec market. A very affable person, he reminds me of everything that is elegant from Barcelona and Catalan culture. I had a pleasant exchange of words with him. We talked about familly, the gastronomical traditions of Catalunya and Pares Balta. I was very surprised to learn that Pares Balta is the largest organic producer in the region.

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I and a small group of journalists enjoyed this cava with the elegant canapes of tommy restaurant in the old montreal. Some included salmon tartarte with wasabi, beets with walnut with parmesan cheese. It was a very intimate setting along with the staff of Trialto.

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Patrick Desy from Les Mechants Raisins talking with Joan

In another tasting at the Trialto offices, I had a chance to taste their Cuisine bottling 2009. This is an exclusivity of SAQ signature. They only 38 cases available in both Montreal and Quebec. It is also an amazing bottle, showing more depth and complexity than their standard bottling.
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On the nose this cava displays lemon pie notes with verbena leaf and plain yogurt. Medium acidity. Full body and rich with halzenut and butter flavours. Very long. Should be perfect with seared scallops.