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!!!!

 

 

 

BBQ is Barbacoa, an American- Spanish thing

wp-1465293822670.jpg

As the weather gets warmer in these parts of the worlds, the cooking moves from the indoor kitchen to the outdoor patio.

No one is really sure where the term barbecue originated. The conventional knowledge is that the Spanish, upon landing in the Caribbean, used the word barbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform. The practice of barbecuing in America came as a result of the introduction of domesticated livestock by Spanish and Europeans settlers in the 15th and 16th centuries. This technique involves putting meat in an iron cast grill and put directly on a fire.  It is something very common to find in Latin American and Spanish Gastronomy.

The best Parrillas are made in Northern Spain. It is not surprising since most of the livestock that ends up in a grill comes from those parts.

I came to know the gas bbq when I moved to Canada. Up to the age of 15, I only BBQ with the coal system. In Venezuela, this cooking method is called La Parrilla.  This was a very social thing, since it was done with a group of family and friends on a weekend. It involved large quantities of meat and some organs too.  It also involved large quantities of booze involved. During those years, I was not a wine drinker. In a Parrilla, it is custom to have beer or scotch. There is not really a wine culture in Venezuela

When choosing a wine for La Parrilla, you need a full body red wine with bold flavors and maybe a bit of oak. Otherwise, the charred and smoke impregnated flavours will dominate everything. My top choices for Spanish wines, include wines from the two R’s, Ribera del Duero and Rioja. I also very fond of Garnachas from Calatayud specially with blood sausages or morcilla .

The latest SAQ Cellier offers some excellent Spanish  wines, to get you in the mood to start barbequeing.

wp-1465293692833.jpg

Bodegas Balbas Ardal Reserva Ribera del Duero 2010. SAQ #  12806984. $31.50

Decadent fruit on the nose, showing lots of depth and concentration. On the mouth, very structured with savoury animal, mineral and smoke flavours. Hefty tannins, this wine with get more civilized with a few years on the cellar. Perfect with a charred T-Bone steak. 93/100

wp-1465293545933.jpg

Celler la Muntanya Negre 2010. SAQ # 12818109. $20.45

This wine is  a blend of Monastrell with some 25% Garnacha, 20% Garnacha Tintorera and a hint of the local red Bonicaire, an almost extinct variety they are recovering from 40-year-old, head-pruned vines vines. Big nose, bringing to mind lots of earthy and herbal characters such as mountain scrub, ripe black fruits and aromatic fresh herbs. On the mouth, the wine is full body, with a restrained balance and a interesting elegance. A very nice. 90\100

wp-1465294062451.jpg

Burgo Viejo Rioja Crianza 2012. SAQ # 12848308. $17.00

Red ruby  hue with violet tones. On the mouth, it is a  well-balanced with old style black fruit, vanilla and coconut flavors. Powerful, complex and silky smooth. Traditional Rioja with a friendly pocket price. 91/100

 

 

 

New Spanish wine arrivals at the SAQ Cellier

Recently, I have been tasting a number of Spanish new wine arrivals that are part of the latest SAQ Cellier catalog. These wines over deliver in quality at their price point and are excellent choices for weekday suppers. Here are my favorites. These Spanish wines were awarded very high scores by renowned critic Robert Parker. We all know how he loves Spanish wine.

In Red:

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

Agricolas Aguaza SA RA DA Seleccion 2009. $15.30. SAQ Code: 12744816 , Bodegas Almansenas, Castilla La Mancha. ( Represented in Quebec by SDVF)

This wine come from the Almansa wine appellation. At 850 meters above sea level, the vineyards of Aguaza are located in Albacete near the mediterranean ocean.

Fresh and silky on the mouth with a slight sweet sensation. Love its voluptuous tannins and flavors that bring to mind blueberry, blackberries and blackberries with a slight balsamic and oak touch. Very persistent finale. This is a wine that will please both the new wine amateur and the wine expert. I paired it with Penne with meat sauce and it went wonderful. It will also go well with beef and pork stir fry.  92\100

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

Terra d’Uro Finca la Rana 2011. $19.15. SAQ Code: 12775241, Hacienda Terra d’Uro, Toro. ( Represented in Quebec by SDVF)

Terra d’Uro is the proyect of Oscar Garrote, Cristiano Van Zeller y Pipa Ortega. The Uro wines are situated relatively high above sea level ( 750 meters) in the area of Bardales. The vineyards are a mix of tinta de toro, prephyloxeric, from 25 years to 140 years. La Rana is their entry level wine, aged 11 months in french barrique.

Compared to its peers in the apellation, La rana is a lighter and more accessible wine. Lovely nose evoking red and black fruits, spices and Mediterranean herbs ( Rosemary and Lavender come to mind). On the mouth, the wine is full body with muscular tannins. Fresh, yet very elegant and balanced. Imposing poise in a classy style.  Enjoy every bit of this wine with grilled deer medallions in a green peppecorn sauce. 96\100

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

Bodegas Paniza Viñas Viejas de Paniza 2012. $15.95. SAQ Code: 12721905, Bodega Paniza. Aragon. ( Represented in Quebec by Valmonti.)

From the D.O Carinena, comes this high altitude Garnacha bottling made with up to 100 years old vines. Paniza is made around the village of Paniza. The vines enjoy a continental climate with a marked contrast in temperature between night and day. In addition, the amount is very low ( 360 mm) while the sunlight hours are quite high. Also, the Garnacha sits on a marvelous terroir composed of schist, chalk, loam and red clays.

On the nose, very marked aromas of black cherries, herbs with some nuances of dark chocolate. On the mouth, the wine is full body, very flavorful with a dense structure. Tasting it reveal aromas of black fruits, licorice with vanilla bean,oak and mineral dust. Excellent value for the price paid. Perfect with grilled lamb chops. 88\100.

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

Albet i Noya Xarel-Lo El Fanio 2014. $19.50. SAQ Code: 12674221

Albet i Noya are pioneers in organic winemaking in the Penedes region of Spain. Their wines are pure and flavourful. El Fanio is monovarietal Xarel-Lo aged 6 months on the its lees in oval porous cement tanks and in acacia barrels. The grapes are grown in terraces on La Guardia hillside. They originates from vines located in Turó de la Gúardia, one of the most unique places in the Serra del Ordal. The grapes are treated with biodynamic methods to bring out the minerality of the Terroir. The soils are characterised by for being poor in organic matter,  permeable and for being sandy-loam.

On the nose, this wine brings to mind delicious floral notes with vegetable and mineral undertones. Very fresh and delicate. Medium body with flavors reminiscent of white fruits. Very good with a shrimp rice with green peas. 85\100.