1.-Harvest, Pressing, Destemming, Maceration and fermentation, Crushing and Bottling
3.- A. Maceration using the antioxidant lees themselves
4.- Macabeo :)
5.- The goddess Demeter de la Font de la Canya. Goddess of the Earth, she was the personification of the nurturing earth, of the earth as the basis of food and life
7.- It was the mythical king Osiris who planted the first vine in the city of Thyrsa
8.- An average vine stock yields 5 kilos of grapes. It assumes a production of about 4-5 bottles of wine
9.- It is the soil in which the vine grows, but the horror movie made sense ...
12.- a solid layer composed of skins, pulp and seeds that float on the must
13.-These holes are to let the air escape from the capsules that are fixed in the bottles by pressure. In the process, air accumulates in the upper part and deteriorates the encapsulation, which can negatively affect the wine.
14.- It is a straw white, with greenish reflections, very bright
15.- The green one, the sides. It is a fresh wine, and as such we note its acidity / freshness.
16.- The A was to hide the poor quality of the wine, since it kills the taste.
18.- Blue: champagne, Green: water, Orange: red, Gray: white, Yellow: liquor
19.- A lie, although they are very beautiful.
20.- Let's sing! Did you get it right?
1.- Viura / tempranillo / Godello / Garnacha tinta / Malvasía / Turruntés - All of them are grown in this area.
2.- It is a cherry-colored red, with a purplish edge.
3.-1500 km neither more nor less.
4.- True. There are more than 96 PDOs in Spain, but even so, Rioja is still the most consumed by a landslide.
5.- The alcohol content
6.- yolk / tear / lees / bunch / blotter, all of them synonymous :)
7.- Candy ..
8.- In the maceration :)
9.- Harvest. You guessed it
11.-Aftertaste… I wish I had seen how he did it, ..!
13.- Harvest, maceration, fermentation… there are many, have you agreed?
14.-A vine stock yields an average of 5 kilos of grapes. It assumes a production of about 4-5 bottles of wine
16.-Portugal (52.5%), Spain (29.5%), Italy (5.5%), Algeria (5.2%), Morocco (3.7%), France (1.1%)
17.- Yes! There are many, many sizes
18.-Virgina Wolf :)
19.-193 km, the winery is called milestii mici
20.- Chalice :)
Match your moment
The migas from La Mancha are ideal to accompany these vinazos from the Toledo area, its balanced acidity red fruits minerality magnify this dish.
500 gr of Spanish bread
250 ml of water
8 cloves of garlic
200 g of fresh chorizo
4 slices of fresh bacon
1 chorizo pepper
extra virgin olive oil
Cut the bread into cubes and place it in a bowl. Add a little salt to the water and pour over the bread. Wrap them in a white cloth, turning the cloth occasionally so that the moisture is better distributed. Let it sit for at least 2 hours in the refrigerator.
Cut the bacon into small cubes and fry them in a pan with a little oil. When it is browned, add the chorizo cut into slices. Remove the stem and seeds from the chorizo, chop and add until toasted. Drain.
Add a little clean oil to the pan, add the whole and peeled garlic cloves and brown them a little. Add the crumbs (moistened) and stir constantly with a spoon or shovel until they are loose and golden brown.
Add the chorizo and the bacon. Mix everything well until the chorizo and bacon are heated through. Mash the chorizo pepper and add. Mix well and serve. Garnish with parsley.