tag:blogger.com,1999:blog-51758154507320791172024-03-19T00:54:08.271-03:00Consigliere du VinoRPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.comBlogger258125tag:blogger.com,1999:blog-5175815450732079117.post-15891280791945958392023-09-20T11:07:00.000-03:002023-09-20T11:07:39.049-03:00TDP on the Road 02/10/2023 Florianópolis/SC<p><span style="text-align: justify;">Para quem está procurando um bom evento de vinhos para ir em Floripa, segue uma excelente sugestão de feira que a importadora TDP Wines estará promovendo no início de outubro (02/10) no Clube Elase, inclusive, com direito a garrafa de vinho de brinde e 20% off em compras até o fim de outubro.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9sMWXnf7XfbMrm71tAUAYp60rweqc0h8nBXK2qAm_ahzH_pnPavYIYMKbIZVudQeaO7QsLcTk5jM_A27jK9YaJg9kH1awQU_cYLJXNnJo1jUdL4hOBnYqdi4OpZHoWN5J99tfxDJvvsgL8J6gs4tqZJ1Y7-crjybkLhiWbOZk8w6LbM47PQFySm9Kdbs/s1024/WhatsApp%20Image%202023-09-20%20at%2010.43.55.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9sMWXnf7XfbMrm71tAUAYp60rweqc0h8nBXK2qAm_ahzH_pnPavYIYMKbIZVudQeaO7QsLcTk5jM_A27jK9YaJg9kH1awQU_cYLJXNnJo1jUdL4hOBnYqdi4OpZHoWN5J99tfxDJvvsgL8J6gs4tqZJ1Y7-crjybkLhiWbOZk8w6LbM47PQFySm9Kdbs/w640-h640/WhatsApp%20Image%202023-09-20%20at%2010.43.55.jpeg" width="640" /></a></div><p><span style="text-align: justify;">Poderão ser degustados mais de 70 vinhos de importantes expoentes dos principais países produtores do caldo de Baco, como Itália, França, Espanha, Portugal, Argentina, Brasil e Chile, com presença confirmada de premiadas vinícolas do mundo das taças pertencentes ao portfólio da TDP Wines.</span></p><p><span style="text-align: justify;">Link para a página do evento: <a href="https://www.sympla.com.br/tdp-on-the-road-2023--sc__2126667"><span style="color: #2b00fe;">https://www.sympla.com.br/tdp-on-the-road-2023--sc__2126667</span></a></span></p><div><span style="text-align: justify;">A importadora TDP Wines (</span><a href="https://www.tdpwines.com.br" style="text-align: justify;"><span style="color: #2b00fe;">https://www.tdpwines.com.br</span></a><span style="text-align: justify;">) vem ganhando bastante espaço no Brasil, sempre atuando de forma inovadora e bem atenta aos novos consumidores e rumos do mercado, trazendo rótulos diferenciados de marcas consagradas, com ampla distribuição no território nacional.</span></div>RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-32681804138573024302022-09-04T11:06:00.000-03:002022-09-04T11:06:06.136-03:00Elena - Four Seasons - Buenos Aires<div class="separator" style="clear: both; text-align: justify;">
Hoje vou comentar sobre um restaurante que fomos recentemente em passeio por Buenos Aires, que fica no badalado hotel <b>Four Seasons de Buenos Aires</b>. É o <b>Elena</b>, localizado bem no coração da Recoleta, bairro que quem visita a cidade não pode deixar de dar uma conferida. Com um ambiente que alia o clássico ao moderno, o culto à gula tem um templo à altura no Elena. Pratos e decoração que mesclam culturas europeias com a da nossa américa do sul dão a tônica ao local...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphBNGVVwcJCK6JzCglQR6m4DpbdZjnRsAsj375YhqVJu1v6JnSYkU8rlBp7xg3ETTQpKetW5CfHm21sgpYIHKcZD12ZAmCdSwJVDAK7mV0-EsXeeEAPW6drqbBgIH3dlJQl0IAANL461U/s1600/four-seasons-hotel-buenos.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphBNGVVwcJCK6JzCglQR6m4DpbdZjnRsAsj375YhqVJu1v6JnSYkU8rlBp7xg3ETTQpKetW5CfHm21sgpYIHKcZD12ZAmCdSwJVDAK7mV0-EsXeeEAPW6drqbBgIH3dlJQl0IAANL461U/s640/four-seasons-hotel-buenos.jpg" width="640" /></a></div>
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Seja para um menu de almoço (as vezes conta com "festivais" / menu executivo) ou um jantar, vale muito a pena a visita ao Elena, alvo obrigatório de quem está viajando a Buenos Aires. Ah, nos domingos eles servem um brunch que parece bacana e que tem sido muito elogiado pelos comensais. O menu é muito atrativo, e as sugestões dadas pelos garçons são bem confiáveis... então a única preocupação por lá é escolher um bom vinho e aproveitar a refeição. Aliás, atá acabamos esquecendo a foto do vinho, mas pedimos um Bonarda de produção limitada para escoltar os pratos...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcVFTxNHxHCn1NC3iusPkPlAP-onudQIoBo7P2iwtsGuWeN5pqf9yocZjiECFgsH1agp4vW63vgKLTN-dRKEaPlgw9CywDzex-trJyy6XJzFi6CMdU5Ndmo-YhYkP6xErY8YOivkP7gDAjmz0yYXjkeeOk_SoZu3ktoljhwoU0WZuOLHMCSJlsI2BrA/s1600/e1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcVFTxNHxHCn1NC3iusPkPlAP-onudQIoBo7P2iwtsGuWeN5pqf9yocZjiECFgsH1agp4vW63vgKLTN-dRKEaPlgw9CywDzex-trJyy6XJzFi6CMdU5Ndmo-YhYkP6xErY8YOivkP7gDAjmz0yYXjkeeOk_SoZu3ktoljhwoU0WZuOLHMCSJlsI2BrA/w300-h400/e1.JPG" width="300" /></a></div><div style="clear: both; text-align: justify;">Depois de um ótimo <i>couvert </i>com direito à pão artesanal e de fermentação natural<i>, </i>passamos direto para os principais - frango com legumes assados</div><div style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJ8l3wCweSvYFBAEalYk-CYJ2l9HF05Yfn5iCywqzODWze87Ye6uQx5Gl1c9w-MXMz5MnVq91wWYSqYqNGQbgLfySim1_TFRE-dQ3GCmkQAKZbWcUJHbhcR2tddG37X8sVU3aU3PZSYn0X7GRMFLdV0H34a844v4c1E4OglBW9xwyTLhN_4lCKA6Hvw/s1600/f2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJ8l3wCweSvYFBAEalYk-CYJ2l9HF05Yfn5iCywqzODWze87Ye6uQx5Gl1c9w-MXMz5MnVq91wWYSqYqNGQbgLfySim1_TFRE-dQ3GCmkQAKZbWcUJHbhcR2tddG37X8sVU3aU3PZSYn0X7GRMFLdV0H34a844v4c1E4OglBW9xwyTLhN_4lCKA6Hvw/w400-h300/f2.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3dGo0qG83jL_dNl1vA3kGmYDDrDmdHx2FKtfV0jzVKd4NGKGpEVayBiALmA925xqzzugGB2765DlPgLSBPuwBI-8FXN-EzcG6iJqN2_f8NY1vhX2gK5PaV0XwnaqXENijDN5qvy-Ix8v9dKQFBDe5H0h8U5vERjMqXT6BJ-EvHSaRinIE_lTRPtViw/s1600/l.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3dGo0qG83jL_dNl1vA3kGmYDDrDmdHx2FKtfV0jzVKd4NGKGpEVayBiALmA925xqzzugGB2765DlPgLSBPuwBI-8FXN-EzcG6iJqN2_f8NY1vhX2gK5PaV0XwnaqXENijDN5qvy-Ix8v9dKQFBDe5H0h8U5vERjMqXT6BJ-EvHSaRinIE_lTRPtViw/w400-h300/l.JPG" width="400" /></a></div>E uma carne pra lá de especial, com batatas crocantes...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEi2eYn3aA4rGmbTD-JPXVblpbQJG_8lsNE5xnXFG6MMxx4Vtz7wr4O194FVzztRbeXq4uF3Bpky0_C2H5tKXkJ0SYZQFINRwSTQgCGAzhj-qKu221YgNXpA_VqBU3GVEJGbOIj5GjwHhSsZqTleyJq8oqibPjxRT5foDIuqLgCrr75XwDsi4U8Zxu8g/s1600/cc.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEi2eYn3aA4rGmbTD-JPXVblpbQJG_8lsNE5xnXFG6MMxx4Vtz7wr4O194FVzztRbeXq4uF3Bpky0_C2H5tKXkJ0SYZQFINRwSTQgCGAzhj-qKu221YgNXpA_VqBU3GVEJGbOIj5GjwHhSsZqTleyJq8oqibPjxRT5foDIuqLgCrr75XwDsi4U8Zxu8g/w400-h300/cc.JPG" width="400" /></a></div>Pra finalizar não podia faltar um vulcão de chocolate, sobremesa diferenciada e bem complexa, montada em várias camadas e texturas.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-EYsGmaeSIT0XUOf8duLJscDty1jIyd6V2NkKa3pkSWfZ3JCGN02pawamb-I0KR8lERtnGZxkSi-fzYaf-3EIbYl-6csMXbv2EpmZNXtyFYnA3HKh5V5zR-YbFsMqjFGkvAjS9E08gRlD5HbVUgTxActk0teq7O255vg75iAmGMDN7Jb_YQELsIq6w/s1600/s.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-EYsGmaeSIT0XUOf8duLJscDty1jIyd6V2NkKa3pkSWfZ3JCGN02pawamb-I0KR8lERtnGZxkSi-fzYaf-3EIbYl-6csMXbv2EpmZNXtyFYnA3HKh5V5zR-YbFsMqjFGkvAjS9E08gRlD5HbVUgTxActk0teq7O255vg75iAmGMDN7Jb_YQELsIq6w/w360-h640/s.JPG" width="360" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;">De saideira, já finalizado o vinho e apreciando a sobremesa ainda recebemos um mimo do restaurante: taças de espumantes para brindarmos a ocasião especial.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VONBuqPmv3_CZOfp9lRYWITkNRDmM28XBCS_1EcjwT9eDz1Gjvuu5HQWCwGeUf351ON9rXp0fGQOOUc37UDztPX1UVhtq_zOBatWciWL1W7YDyczL1l9OaZwSaU784krexSMcAt5ydnY_uXk5920hTh8NeM_Sqby_z8VAGPzyDN1esOraVo3csd4-A/s1600/b3.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VONBuqPmv3_CZOfp9lRYWITkNRDmM28XBCS_1EcjwT9eDz1Gjvuu5HQWCwGeUf351ON9rXp0fGQOOUc37UDztPX1UVhtq_zOBatWciWL1W7YDyczL1l9OaZwSaU784krexSMcAt5ydnY_uXk5920hTh8NeM_Sqby_z8VAGPzyDN1esOraVo3csd4-A/s320/b3.JPG" width="240" /></a></div></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Link do </span><u style="text-align: left;">Restaurante Elena</u><span style="text-align: left;">: http://www.elenaponyline.com/elena/eng.php</span></div>
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Link do <u>Hotel Four Seasons</u>: http://www.fourseasons.com/br/buenosaires/dining/restaurants/elena/</div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: xx-small;"><span style="text-align: justify;"><i>Algumas fotos do ambiente (não as dos pratos) foram extraídas do blog </i></span></span></div>
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<span style="text-align: justify;"><i><span style="font-family: "courier new" , "courier" , monospace; font-size: xx-small;">www.destemperados.com.br/experiencias/a-incrivel-experiencia-do-pony-line-elena-restauran</span></i></span><i style="text-align: justify;"><span style="font-family: "courier new" , "courier" , monospace; font-size: xx-small;">te</span></i></div><div style="text-align: justify;"><span><span><br /></span></span></div><div style="text-align: justify;"><span>Enfim, pra quem estiver se programando para ir a Buenos Aires, vale a pena dar uma olhada nessa postagem em que comento sobre algumas </span><b>lojas de vinhos </b><span>de lá: </span><a href="http://consigliereduvino.blogspot.com.br/2015/10/lojas-de-vinhos-em-buenos-aires.html"><span style="color: blue;">link</span></a><span>. E nessa também, que falo sobre uma </span><b>degustação de vinhos</b><span> em Palermo, promovida pela Anuva Wines - </span><a href="http://consigliereduvino.blogspot.com.br/2015/09/degutacao-de-vinhos-em-buenos-aires.html?q=buenos"><span style="color: blue;">clique aqui</span></a><span>.</span></div>
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RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-74289927879097082572022-09-01T17:51:00.001-03:002022-09-01T17:51:56.640-03:00Marcondes Cozinha Autoral - Curitiba<div style="text-align: justify;">Final de semana demos um pulinho em Curitiba para aquele turismo enogastronômico e um grande destaque foi o restaurante <a href="https://www.instagram.com/marcondesrestaurante/">Marcondes Cozinha Autoral</a>.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_93wuRHgMnLhtKwSGwzpIikvx5HsovVby4whyvWWmQ3lV1CfrorccSV5KViTTEfsnErsaImcaOVn_l4t2MduF7UWvrEOU9P479hbsKKOkhS4wz_3vx9vFBQLaBz61l9ygxKxDcf7G7RJqivg8U2ccrgEhUleRum3EBaSWxFJ3Vx9AjVoxK8zrzDOHA/s1600/%C3%A7%C3%A7.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_93wuRHgMnLhtKwSGwzpIikvx5HsovVby4whyvWWmQ3lV1CfrorccSV5KViTTEfsnErsaImcaOVn_l4t2MduF7UWvrEOU9P479hbsKKOkhS4wz_3vx9vFBQLaBz61l9ygxKxDcf7G7RJqivg8U2ccrgEhUleRum3EBaSWxFJ3Vx9AjVoxK8zrzDOHA/w480-h640/%C3%A7%C3%A7.jpg" width="480" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;">Após uma reformulação no início do ano no quadro societário e na equipe, além de um novo batismo (antes o restaurante chamava Raulino), o restaurante tem desabrochado como uma das mais importantes casas da cidade. O proprietário Rogério Marcondes (que fez seu nome na odontologia), apaixonado pela enogastronomia, mostrou-se muito solícito na ocasião, contando com uma equipe muito bem treinada.<br /><br /></div><div style="text-align: justify;">A criativa cozinha fala por si só, com uma qualidade digna de muitos elogios.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Iniciamos pelo <i>couvert, </i>com "manteiga" trufada e pão bao / bao bun artesanal.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluIGjdtVKSYtAySY5ImtJazqaY9QL4pJt6nO27_cgMpZmGfhWIHlhi8NSgTRvewVwfqjouGe40jXzfM5EovMyPmWSCft9NUy8vlqu167TWjhWhnmkk6agJQliyquU1YG59TNKHZQXR4C7Xdy4o2DN7GUNjBuSiCZMvNoMVAxl3ih8H5BdYBYrglZ-lg/s1280/e924a0a5-c531-4a12-88d1-44d411b9e95f.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluIGjdtVKSYtAySY5ImtJazqaY9QL4pJt6nO27_cgMpZmGfhWIHlhi8NSgTRvewVwfqjouGe40jXzfM5EovMyPmWSCft9NUy8vlqu167TWjhWhnmkk6agJQliyquU1YG59TNKHZQXR4C7Xdy4o2DN7GUNjBuSiCZMvNoMVAxl3ih8H5BdYBYrglZ-lg/w400-h300/e924a0a5-c531-4a12-88d1-44d411b9e95f.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;">De entrada, apostamos no sonho recheado com prosciutto, maionese de limão siciliano e folhas de ouro rosé, em uma bela apresentação.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMo0MD0pmro8hcUf8VCWaaoqhQOSfHzHy5AKHngMhHRA_EA32DjytlE9WC0WTj8nIReIStlPcLW0WLmZRn56x-f96s-rIlgesGN7fOAR5fijQH-seSZjifHMBekp5Fhvt7l1Q7Y5EDv7BC422vpEgUc97dnJhXlOiE0IQNsut4QPlNMvpZj2kIJuu5g/s1600/325b6f18-b62e-41b2-8243-0d85b38c98e7.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMo0MD0pmro8hcUf8VCWaaoqhQOSfHzHy5AKHngMhHRA_EA32DjytlE9WC0WTj8nIReIStlPcLW0WLmZRn56x-f96s-rIlgesGN7fOAR5fijQH-seSZjifHMBekp5Fhvt7l1Q7Y5EDv7BC422vpEgUc97dnJhXlOiE0IQNsut4QPlNMvpZj2kIJuu5g/w400-h300/325b6f18-b62e-41b2-8243-0d85b38c98e7.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;">O sonho, apesar de ser fritura, mostrou-se muito elegante e equilibrado.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4awcKUlca_-gJJYrOILUkFxWsGAGOyMMm8bXl4ov5wJKWbHZScxGHPhXGlzZi1oz6ckR3z2Z2PG8A1gYaDLKsmItIzelxlSvGv84AKiq2YnX2mmH5hYAqqLDHiN0wRd46JO90t6ecTCZ425WndXzw2aa_25u78zeCjXeKwTdVVULAN2OiM3Zwyz4Wyw/s1600/d54cc52f-fc1d-48b1-9e4d-8a175173d63b.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4awcKUlca_-gJJYrOILUkFxWsGAGOyMMm8bXl4ov5wJKWbHZScxGHPhXGlzZi1oz6ckR3z2Z2PG8A1gYaDLKsmItIzelxlSvGv84AKiq2YnX2mmH5hYAqqLDHiN0wRd46JO90t6ecTCZ425WndXzw2aa_25u78zeCjXeKwTdVVULAN2OiM3Zwyz4Wyw/w240-h320/d54cc52f-fc1d-48b1-9e4d-8a175173d63b.JPG" width="240" /></a></div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;">Ainda na entrada, também pedimos um fagottini recheado com stracciatella e prosciutto, servido com molho beurre blanc.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjas_tzpU75DcMrtd89m7LVpl24b3e6Ks3UhtylaWt2qrhw3_bfGWc6ttKXUY0fZPh6xx0TcHTLh8fgHmZ4l5TZhpUSPWCUAqZ96JOUBiGGrs1Urwd3CCDQW0MXGZEVv3mouT_rBhAbI-5PbYnqUOUVidojlX0wQ6xjEwuFIJp7UeqCkHRkdpRacRdL0w/s1600/40482b75-1d7f-4ccd-b478-caf88d7097ad.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjas_tzpU75DcMrtd89m7LVpl24b3e6Ks3UhtylaWt2qrhw3_bfGWc6ttKXUY0fZPh6xx0TcHTLh8fgHmZ4l5TZhpUSPWCUAqZ96JOUBiGGrs1Urwd3CCDQW0MXGZEVv3mouT_rBhAbI-5PbYnqUOUVidojlX0wQ6xjEwuFIJp7UeqCkHRkdpRacRdL0w/s320/40482b75-1d7f-4ccd-b478-caf88d7097ad.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both;">Dando sequência, chegaram os principais. Uma mousseline trufada acompanhada de uma costela prensada e caldo demi glace do próprio <i>jus</i>. Um dos carros-chefe da casa.</div></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsRMXhKpQ6564pUGq4MVgRTt9w1iLNnQYeG9KZGJmMedS31XPvQP19Ld-QDlz4ciidDyen7rJtSbK7pgcAAJsIG4QEnXbwN19zua0AO0sg_MlZgyCyVs1e2HZwumJOY1NgocY3tsKVgGdsDzQpntx-Szcd1_N_HYQ0uBNdmtrC7upInGy3z-G6zqJ6Q/s1600/6e37311c-b3d6-440f-b222-09edaffe7982.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsRMXhKpQ6564pUGq4MVgRTt9w1iLNnQYeG9KZGJmMedS31XPvQP19Ld-QDlz4ciidDyen7rJtSbK7pgcAAJsIG4QEnXbwN19zua0AO0sg_MlZgyCyVs1e2HZwumJOY1NgocY3tsKVgGdsDzQpntx-Szcd1_N_HYQ0uBNdmtrC7upInGy3z-G6zqJ6Q/w480-h640/6e37311c-b3d6-440f-b222-09edaffe7982.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: justify;">E um belo filé com um molho de mostarda dijon e massa linguini caseira.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqK2zch1T4JPw4SPEBvGjphJpnu8VRuyCpV_DdScrCQN4hjvlJnDpUm1vvbo0WMTAIqzjYYngwqE_QNRIPB1kHJFDCiNIzAF1QSNj1_2a0rqmfcZjktSYFDeimBi9Pc8KIacjgS44goVKEf3wwRmAulRdd6KdWvrM5wigT7HRbRHUe7zrf7FQTGiYfA/s1600/9a24f18e-e8d0-42dd-a359-45bc4e53c6be.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqK2zch1T4JPw4SPEBvGjphJpnu8VRuyCpV_DdScrCQN4hjvlJnDpUm1vvbo0WMTAIqzjYYngwqE_QNRIPB1kHJFDCiNIzAF1QSNj1_2a0rqmfcZjktSYFDeimBi9Pc8KIacjgS44goVKEf3wwRmAulRdd6KdWvrM5wigT7HRbRHUe7zrf7FQTGiYfA/w480-h640/9a24f18e-e8d0-42dd-a359-45bc4e53c6be.JPG" width="480" /></a></div><div style="text-align: justify;">Então, partimos pra sobremesa, um sorbet de goiaba colhida na própria fazenda do Marcondes, contando a apresentação com aquela fumaça de nitrogênio líquido, conforme você pode perceber no vídeo rsrs.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzzo0VVuVhKO1O56YBcsrlO5sq4EStChTGjWWHhTWWKRCRGymq1m1T4d8x9P9i5SUOjTE9nJha9whjstbBmWVF9e2UvRlxi7GlItFuHjgpdItz_zLybzMsoEkuHxNqHDWbADH59KMybhpSRXaqeFxW7X8ksqUXMRYrfPbjLwEyFxpOkm9G81FIFewmA/s1600/oo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzzo0VVuVhKO1O56YBcsrlO5sq4EStChTGjWWHhTWWKRCRGymq1m1T4d8x9P9i5SUOjTE9nJha9whjstbBmWVF9e2UvRlxi7GlItFuHjgpdItz_zLybzMsoEkuHxNqHDWbADH59KMybhpSRXaqeFxW7X8ksqUXMRYrfPbjLwEyFxpOkm9G81FIFewmA/w300-h400/oo.jpg" width="300" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzUZKdlWe-x7Y0RyCxWX7CUb63rdMTPTX2KtxdPEjWJpd4J74uGQkddjYMTvvDmveWp0R4XfjiCugvw8bmWag' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div><div class="separator" style="clear: both; text-align: justify;">Fechando com um cafézinho bourbon barrel aged, passado com maestria pelo caríssimo sommelier <a href="https://www.instagram.com/kaytonsommelier/">Kayton</a> (carinhosamente conhecido como Pikachu)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7xPy_OvZ3YFUt0lpMrDn0cmcPTY-kGp8wwA4vAZpOX2Nq5qNDa58I1Oh1RKLm9gOwrf-fW7xN2OtEpWTDoEaa7ZiW-57xZTcpMMoYkipMWWnm2LGUAtwz_yh9C8kAlylgf-6rbbWVx_9LBX6fgxjoxErKUJFcwgtF51ex7GOcuedU30-DxKPVlnCXw/s4032/IMG_0420.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7xPy_OvZ3YFUt0lpMrDn0cmcPTY-kGp8wwA4vAZpOX2Nq5qNDa58I1Oh1RKLm9gOwrf-fW7xN2OtEpWTDoEaa7ZiW-57xZTcpMMoYkipMWWnm2LGUAtwz_yh9C8kAlylgf-6rbbWVx_9LBX6fgxjoxErKUJFcwgtF51ex7GOcuedU30-DxKPVlnCXw/s320/IMG_0420.jpg" width="240" /></a></div>Ah, o nosso jantar foi acompanhado do vinho toscano OSO, corte de sangiovese, merlot e syrah.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wXeko0IUhCk9KH5SdX6y3bY26R90RWDbazIhPwQnNzgNI2Nwa9bUo87K3Re2k_ThTQN06xqZ0EfEbik5RU3vuHEmrIcUrP2AUCWu2exa8_zHOceNqsy9PeZjpTD5X1YSQs6Yqerd0TjIsAQ3-kYIbVQhORiOzProvlla0QMihp6zS2yKREpZlebA5w/s1280/299089d9-dfe4-4b8e-b14a-86107a60f40c.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wXeko0IUhCk9KH5SdX6y3bY26R90RWDbazIhPwQnNzgNI2Nwa9bUo87K3Re2k_ThTQN06xqZ0EfEbik5RU3vuHEmrIcUrP2AUCWu2exa8_zHOceNqsy9PeZjpTD5X1YSQs6Yqerd0TjIsAQ3-kYIbVQhORiOzProvlla0QMihp6zS2yKREpZlebA5w/w480-h640/299089d9-dfe4-4b8e-b14a-86107a60f40c.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: justify;">Belo jantar em um restaurante que muito nos apeteceu. Em uma palavra: excelente.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Localização: R. Recife, 220 - Cabral, Curitiba - PR, 80035-110. Instagram (<a href="https://www.instagram.com/marcondesrestaurante">@marcondesrestaurante</a>). Reservas por WhatsApp (41) 3205-4982.</div></div></div>RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-53903468538471286432022-08-24T12:09:00.003-03:002022-08-24T12:23:47.143-03:00RoadShow 2022 - Vinhos de Portugal - Florianópolis<p style="text-align: justify;">A "Vinhos de Portugal" realizou essa semana mais um Road Show, contemplando Florianópolis como uma das cidades que recebeu o evento, que ocorreu no Hotel Majestic, com organização pela Exponor Brasil que sempre promove e coordena muito bem essas espécies de evento.</p><p style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgKVZXQZaAW7SWlNXBNyTBGAWgrQ4VS0Ky5zer8MjCVCuOawP8w-Jsv2FBk44iop2L2Ao56izPHqUYyO1vst6Mb5WT0zkUvPTDecVLLtkKvCbEn1-eIbVQmWUAcsgouIpbU8ULyMSREjrQfEvAn5uA0qDKZnzUSjxkW5rsjN4-v2RkybKjBBx1j2S5g/s1600/PHOTO-2022-08-23-10-44-41.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgKVZXQZaAW7SWlNXBNyTBGAWgrQ4VS0Ky5zer8MjCVCuOawP8w-Jsv2FBk44iop2L2Ao56izPHqUYyO1vst6Mb5WT0zkUvPTDecVLLtkKvCbEn1-eIbVQmWUAcsgouIpbU8ULyMSREjrQfEvAn5uA0qDKZnzUSjxkW5rsjN4-v2RkybKjBBx1j2S5g/w640-h480/PHOTO-2022-08-23-10-44-41.jpg" width="640" /></a></p><div style="text-align: justify;">Estiveram presentes mais de 20 produtores de vinhos de Portugal, o que se mostrou uma excelente oportunidade para o público em geral degustar vinhos e conversar com representantes de grandes vinícolas e importadoras.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Afora que tal tipo de evento possibilita às empresas e aos consumidores conhecerem a fundo o portfolio dos produtores e encontrar grandes achados dentro de uma vasta gama de produtos. </div><div style="text-align: justify;">Enfim, ficam aí alguns registros e cliques do ótimo evento!...</div><p style="text-align: justify;">Um produtor que não conhecíamos e se mostrou de excelente qualidade é o Rola Wines, ainda sem importador para o Brasil. José Serpa Pimental é o Diretor Comercial e Sócio-Gerente da Vinícola.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIkwi94vbCUC1ITopkkJmp-ucPlGid5k57WAKfjoce6oqFnug0NiDv1FQmsBs7WyMotEsHTTBweXST-qEbEpUAAX5F_CuksrqUy2REo_rZuRlkOXiddkAts1ZTzj5tmb15ktSJAevU5t2Z2lTCgUfh45qUHy5XtN14Qw91biHl9x-LYU2FL27-JL3Rg/s607/rola.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="607" data-original-width="606" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIkwi94vbCUC1ITopkkJmp-ucPlGid5k57WAKfjoce6oqFnug0NiDv1FQmsBs7WyMotEsHTTBweXST-qEbEpUAAX5F_CuksrqUy2REo_rZuRlkOXiddkAts1ZTzj5tmb15ktSJAevU5t2Z2lTCgUfh45qUHy5XtN14Qw91biHl9x-LYU2FL27-JL3Rg/w399-h400/rola.png" width="399" /></a></div><div class="separator" style="clear: both; text-align: justify;">Ah, vale registrar que a troca de informações sempre é algo muito gratificante nessas feiras, inclusive, com o próprio staff da organizadora, das importadoras e das vinícolas, que costumam ser muito atenciosos e, de fato, mantiveram a escrita com um excelente atendimento. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0SHbZD_Z1V2cPnjCtKKmamWdQI_2CejCg5PTM0PUunaIAI7M4TDJS_NEWZ8fRPESmbuAw9kOZJAkpIZMCyHJ9X-x5deKHoA7FDsuumn4crJYkSztkPpvvw0qBzUDxdu8cCDvqAecurYG4ZWRrKq3_htPkvlOmeMZQTZVtZYCadY94OpL5lm3hCvutg/s1600/PHOTO-2022-08-23-10-47-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0SHbZD_Z1V2cPnjCtKKmamWdQI_2CejCg5PTM0PUunaIAI7M4TDJS_NEWZ8fRPESmbuAw9kOZJAkpIZMCyHJ9X-x5deKHoA7FDsuumn4crJYkSztkPpvvw0qBzUDxdu8cCDvqAecurYG4ZWRrKq3_htPkvlOmeMZQTZVtZYCadY94OpL5lm3hCvutg/s320/PHOTO-2022-08-23-10-47-05.jpg" width="240" /></a></div><div style="text-align: justify;">Sommelier Ronaldo Ávila, sempre muito atencioso, representante da importadora Decanter, estava no stand do respeitado produtor José Maria da Fonseca.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nQGTK66ot-hIYHYIWah_rft-yHJlsn6CXjHRPHE-ZTVq4p8whjhvJrtCx5KmIusIQrv4qOAKEnrB4dGBBXIhlSgaQ4tb80492qEZOsRz8jzdNDMHXduHmmiWL6ueo3iii3dCrkWaDNqkehDGY_fZeZZoKZEAU-S5tMZB5Of5PL3Zwmm3tYnh8EsOHg/s1600/PHOTO-2022-08-23-10-44-44.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nQGTK66ot-hIYHYIWah_rft-yHJlsn6CXjHRPHE-ZTVq4p8whjhvJrtCx5KmIusIQrv4qOAKEnrB4dGBBXIhlSgaQ4tb80492qEZOsRz8jzdNDMHXduHmmiWL6ueo3iii3dCrkWaDNqkehDGY_fZeZZoKZEAU-S5tMZB5Of5PL3Zwmm3tYnh8EsOHg/s320/PHOTO-2022-08-23-10-44-44.jpg" width="240" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;">Alhures, um belo caldo destaque nos Brancos da feira, João pires, um Moscatel de Setúbal vinificado a seco.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uOdjSF9UMngcY5m4VVDQclylkPPrIGgDpR6NOVg7EMHv8y50PAhdz9CILjlychhzVMsJWJxLDIL2f3BHPcHVw1kxYtW4CfURrxfytryciQvjUDaKzXen3JmCOWgYCFmJkyuCRV61JTJF_dngmGFYFvfrUeKOMm94Uzenc9L4R2oFOj-mQRSvz6Z2hA/s1600/PHOTO-2022-08-23-10-45-09%20(1).jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uOdjSF9UMngcY5m4VVDQclylkPPrIGgDpR6NOVg7EMHv8y50PAhdz9CILjlychhzVMsJWJxLDIL2f3BHPcHVw1kxYtW4CfURrxfytryciQvjUDaKzXen3JmCOWgYCFmJkyuCRV61JTJF_dngmGFYFvfrUeKOMm94Uzenc9L4R2oFOj-mQRSvz6Z2hA/s320/PHOTO-2022-08-23-10-45-09%20(1).jpg" width="240" /></a></div><div></div><div style="text-align: justify;">No detalhe acima, aquela conversa no stand da Parra Wines para verificar os detalhes do excelente Touriga Nacional Evidência Reserva:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6e9OUsyC0Ddy9MGKspXKMbn6Q38Frn3KpYX4IqvN9RDxVhZ8UdDngHWSz-36i01ke_NB8sdobet2aDpwEiajOXMEO6iuzhhnAYWSfGlymerScLPIkCU_l1L6swxAsL0a3SV9sg_EAKYQ39BKczArfnbkSvPKZw1LBaw1Y57leH2rkwXsizsF5gKEYw/s1600/PHOTO-2022-08-23-10-45-08.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6e9OUsyC0Ddy9MGKspXKMbn6Q38Frn3KpYX4IqvN9RDxVhZ8UdDngHWSz-36i01ke_NB8sdobet2aDpwEiajOXMEO6iuzhhnAYWSfGlymerScLPIkCU_l1L6swxAsL0a3SV9sg_EAKYQ39BKczArfnbkSvPKZw1LBaw1Y57leH2rkwXsizsF5gKEYw/s320/PHOTO-2022-08-23-10-45-08.jpg" width="240" /></a></div><div></div><div><div style="text-align: justify;">No detalhe abaixo o Sr. Nuno Ferreira, que atende o mercado da América do Sul para a Carmim - Reguengos, cujos vinhos abrem essa postagem.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PkZviQXJTgrsWUS4T_X0_vyBM2RVMWUOshki8qJO_8Lte0ha_KX77JxD82rw5eeEMh5JbzQA9ZdTugLLDf_Nf16B0QNKTuGmX9VqkntoC2dtwLvE0rwAqBqzJvpMVD3vbhawBBx4xvr44jwKYg3lXpL1K6JdrqRg-LV8LAH6-llzEpEC2JGc449yEA/s1600/PHOTO-2022-08-23-10-45-50.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PkZviQXJTgrsWUS4T_X0_vyBM2RVMWUOshki8qJO_8Lte0ha_KX77JxD82rw5eeEMh5JbzQA9ZdTugLLDf_Nf16B0QNKTuGmX9VqkntoC2dtwLvE0rwAqBqzJvpMVD3vbhawBBx4xvr44jwKYg3lXpL1K6JdrqRg-LV8LAH6-llzEpEC2JGc449yEA/s320/PHOTO-2022-08-23-10-45-50.jpg" width="240" /></a></div><span style="text-align: justify;">Importante sempre aquela pausa para retratar nossa fotógrafa.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYcfznTSNkYm039-T4xkeTaXdkT8gcm-GoX1rHtJ6uEyOBQF-_ol-nQoCVPVhxCxGkVJZw5gdfAinLgM7n265epRoDuYRT2L_mhjv5Bksc-3t10_QvFz7NNKHbCybGdIa0wZ8d46RgXSTOsHK-41TuoMHFKVIa9VaS_qSG0Ja66RMyXEVARUcNeu-5w/s1600/PHOTO-2022-08-23-10-45-48.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYcfznTSNkYm039-T4xkeTaXdkT8gcm-GoX1rHtJ6uEyOBQF-_ol-nQoCVPVhxCxGkVJZw5gdfAinLgM7n265epRoDuYRT2L_mhjv5Bksc-3t10_QvFz7NNKHbCybGdIa0wZ8d46RgXSTOsHK-41TuoMHFKVIa9VaS_qSG0Ja66RMyXEVARUcNeu-5w/s320/PHOTO-2022-08-23-10-45-48.jpg" width="240" /></a></div><div>E, claro, caprichar no registro com os amigos chefs/restauranters.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XxopzuWGrCeDhbs768pGGyP7SykWJ31fIaVci2_TIADzUzZX3bRQVI7kfOlFZNQYaLjG8XsYRhini5OPBmGJ7W9dYywKJqoIZ-JyYql1ZR_RtcWdpKXT73XZ4UlDwSRwnllkxrF-FhcQSbnw55qCU55mFjEBaynQd2vXPoDjwhuXyg7CWtvDMHigqg/s1600/PHOTO-2022-08-23-10-47-06.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XxopzuWGrCeDhbs768pGGyP7SykWJ31fIaVci2_TIADzUzZX3bRQVI7kfOlFZNQYaLjG8XsYRhini5OPBmGJ7W9dYywKJqoIZ-JyYql1ZR_RtcWdpKXT73XZ4UlDwSRwnllkxrF-FhcQSbnw55qCU55mFjEBaynQd2vXPoDjwhuXyg7CWtvDMHigqg/s320/PHOTO-2022-08-23-10-47-06.jpg" width="240" /></a></div><div></div>Cartuxa - Fundação Eugênio de Almeida também marcou presença...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Xs5XrCxN7ycLbD-9vnCXStlGxsZwLCvsNXBvmkYmN0A1ZKx9P2rO1M0oqIWiSSGYKqh1NeV3dzpu-ThtZcxvO18LX1UHp19OEpNojJBfDYgCTdMxiyvm9yFK3857-ksDT2nwH3kNzb4UiOwmgxA1JPSujUJXjHhVpq-zz0btIG546PXlmHcNhMmA-g/s1600/PHOTO-2022-08-23-10-45-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Xs5XrCxN7ycLbD-9vnCXStlGxsZwLCvsNXBvmkYmN0A1ZKx9P2rO1M0oqIWiSSGYKqh1NeV3dzpu-ThtZcxvO18LX1UHp19OEpNojJBfDYgCTdMxiyvm9yFK3857-ksDT2nwH3kNzb4UiOwmgxA1JPSujUJXjHhVpq-zz0btIG546PXlmHcNhMmA-g/w400-h300/PHOTO-2022-08-23-10-45-12.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Excelentes Vinhos Verdes não poderiam faltar, logicamente. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFc5SCRin-PNwZJB1sRwYxcb3sF2xUT3c6X8acgbVsCQjzp-IJrKP9dCQ39ZCDrPwPGZU92BY9FCRNfFYrCFnZfdRJjo8rSeEEks2CiSjllsoI6rpIWAu8Zf465pxoW7lvcUMjvCbOaWQtdc4FeJHPUP5e0uevt2L_uERhhYP9WqtDt1MkUUivthNhQ/s1600/PHOTO-2022-08-23-10-45-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFc5SCRin-PNwZJB1sRwYxcb3sF2xUT3c6X8acgbVsCQjzp-IJrKP9dCQ39ZCDrPwPGZU92BY9FCRNfFYrCFnZfdRJjo8rSeEEks2CiSjllsoI6rpIWAu8Zf465pxoW7lvcUMjvCbOaWQtdc4FeJHPUP5e0uevt2L_uERhhYP9WqtDt1MkUUivthNhQ/s320/PHOTO-2022-08-23-10-45-03.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">No detalhe, os ótimos Vinhos Verdes da Quinta da Lixa.</span></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQBnY5H_a6Y_jkI6g0wXtd2Q-odJk9AKrZv46FUruIUKM7VV74d6nGx7tPphDvulwbfT1TW4da6TvK2KS8zFpcGvXXuR069E6narBpuoSWW_5i8AbP1IHLL1oo4gIFJldPHLXeIhkr5LfPqPzCK_icrT4GKegyIhHm4glmlgnevXCg5DYOnrndu-pLA/s1600/PHOTO-2022-08-23-10-44-46.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQBnY5H_a6Y_jkI6g0wXtd2Q-odJk9AKrZv46FUruIUKM7VV74d6nGx7tPphDvulwbfT1TW4da6TvK2KS8zFpcGvXXuR069E6narBpuoSWW_5i8AbP1IHLL1oo4gIFJldPHLXeIhkr5LfPqPzCK_icrT4GKegyIhHm4glmlgnevXCg5DYOnrndu-pLA/w640-h480/PHOTO-2022-08-23-10-44-46.jpg" width="640" /></a></div>Nosso ponto de partida na feira, primeiro stand visitado, Carm.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLf7LzZalelv88lD2X1RrmH4EZD1Wo5xcbZdmgIQMAsbiprV-nIgCCEILvFM4zO4MUxivZYMa4Oaz3KvoCR8zStWBBvfSQZFaLP3ezMVMhRXFukEP3zBZJgpBaopA25iLhO3gtSz5VBSePrTwyVaT0NJ_gC2HcnXjaZC9oB2ePtu0bJyo_yDmjUh16A/s605/carm.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="605" data-original-width="604" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLf7LzZalelv88lD2X1RrmH4EZD1Wo5xcbZdmgIQMAsbiprV-nIgCCEILvFM4zO4MUxivZYMa4Oaz3KvoCR8zStWBBvfSQZFaLP3ezMVMhRXFukEP3zBZJgpBaopA25iLhO3gtSz5VBSePrTwyVaT0NJ_gC2HcnXjaZC9oB2ePtu0bJyo_yDmjUh16A/s320/carm.png" width="319" /></a></div>Produtor Falua também esteve presente apresentando ótimos rótulos.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyIlwYd-6BumkRZnpCHf0PH2EQ8JCFXlq45n7r6ygmnpzWnRl5nfVGj2upvCVeb1X3mjsB5RSgbcBQv_zzGA84kqtT8H5T9QljuOR0LchAwg7YD6LOSl4muC-67cAh8B_Vxl5ePDeiaqWfnz920gWa_7gWzCoi0CyAmB9SurI6Ue_uoF8tXP9TcubDA/s1600/falua.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="616" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyIlwYd-6BumkRZnpCHf0PH2EQ8JCFXlq45n7r6ygmnpzWnRl5nfVGj2upvCVeb1X3mjsB5RSgbcBQv_zzGA84kqtT8H5T9QljuOR0LchAwg7YD6LOSl4muC-67cAh8B_Vxl5ePDeiaqWfnz920gWa_7gWzCoi0CyAmB9SurI6Ue_uoF8tXP9TcubDA/w640-h246/falua.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">Vários outros produtores estiveram na Feira e também representaram muito bem. Realmente, descoberto um mundo de diferenças.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LTH2g3Ihc9gGRDDLALq_D3KQKc0CCBSR2nRmoDC5UwlNzTai-V1YzUWzsL9QgBnS0PIiXyxOjsbRfLUd25bno_R_vWSZTg5uqMQppUEMiqJmMp7ZR7ytVIhmIJCA8yoQvSI7gwIAaYlmDoph1WNLZFjTpBzaNQ_updq8hpIpiNEbxm0AO-xWTiig2w/s1600/44444.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LTH2g3Ihc9gGRDDLALq_D3KQKc0CCBSR2nRmoDC5UwlNzTai-V1YzUWzsL9QgBnS0PIiXyxOjsbRfLUd25bno_R_vWSZTg5uqMQppUEMiqJmMp7ZR7ytVIhmIJCA8yoQvSI7gwIAaYlmDoph1WNLZFjTpBzaNQ_updq8hpIpiNEbxm0AO-xWTiig2w/s320/44444.jpg" width="240" /></a></div>Era isso, até a próxima feira!</div>RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-23632296330845665452022-08-24T11:09:00.000-03:002022-08-24T11:09:03.985-03:00Degustação de Vinhos Portugueses - Gare du Vin & BBC Alimentos<div style="text-align: justify;">Para quem está procurando algo para fazer nessa quarta-feira em Floripa, segue uma sugestão de degustação de vinhos portugueses que a importadora/distribuidora BBC Alimentos estará promovendo hoje à noite em parceria com a Gare du Vin, localizada no Armazém Rita Maria.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz96q6lvIdWym6mkOKHTdgXZ1zOuM44QNxh8_A_MOVKc4675qAT8NRJHz_2-39XKRiajJF1OrKlv-f3FyuJHcfkMLwpatUqf-4DIBr0HidMquf_hv9L6gncHBkokhT2pj5wn5kPYZ6ryqiTFNTL04YfE-PzHRtaTCw4UA_KOT2BEacGrPbarAIU6TN_w/s1311/PHOTO-2022-08-24-09-46-42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1311" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz96q6lvIdWym6mkOKHTdgXZ1zOuM44QNxh8_A_MOVKc4675qAT8NRJHz_2-39XKRiajJF1OrKlv-f3FyuJHcfkMLwpatUqf-4DIBr0HidMquf_hv9L6gncHBkokhT2pj5wn5kPYZ6ryqiTFNTL04YfE-PzHRtaTCw4UA_KOT2BEacGrPbarAIU6TN_w/w550-h640/PHOTO-2022-08-24-09-46-42.jpg" width="550" /></a></div><div style="text-align: justify;"><br /></div>RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-2980021719165277342022-08-22T12:03:00.000-03:002022-08-22T12:03:23.909-03:00Mil folhas com creme de patissiere e de maracujáEssa sobremesa dá um pouco de trabalho, mas fica realmente especial...<br />
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Fiz uma junção de uma receita normal de mil-folhas de creme di pastissiere (do site muito mais receitas) e no último andar coloquei um creme de maracujá caramelizado (iserv culinária). </div>
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Rende bastante!! Então pode reduzir por um quarto se for fazer para poucas pessoas... pelo menos os cremes. </div><div>Se sobrar algum creme é só colocar em potes / ramekins, salpicar com açúcar cristal e maçaricar... praticamente um <a href="https://consigliereduvino.blogspot.com/2013/02/creme-catalao_28.html?q=creme+catal%C3%A3o"><span style="color: #2b00fe;">creme catalão</span></a> / <a href="https://consigliereduvino.blogspot.com/2010/07/creme-brulle.html?q=creme+brulle"><span style="color: #2b00fe;">creme brulle</span></a> reinventado rsrs.</div><div>E o legal é que é possível utilizar leite vegetal ou leite sem lactose, para quem necessita ou prefere...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7mpMyMdnQSN7SgOldCEi9Zw6KrGFVuA9taMag8iFpWez0fqArdNDxRaWyE7dRUCS4caNFypV-YMMXXAenNgjZZG0McrE9wZIpmmSnJjStzixLmZJTZl18sC7rvNmEL-gTpxYPwrO2GDZ0NWIizfG42dO8FPXPAXHhZJ9bWHZFDoZaC3y8rDeQeDPKw/s1599/m4%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1008" data-original-width="1599" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7mpMyMdnQSN7SgOldCEi9Zw6KrGFVuA9taMag8iFpWez0fqArdNDxRaWyE7dRUCS4caNFypV-YMMXXAenNgjZZG0McrE9wZIpmmSnJjStzixLmZJTZl18sC7rvNmEL-gTpxYPwrO2GDZ0NWIizfG42dO8FPXPAXHhZJ9bWHZFDoZaC3y8rDeQeDPKw/w640-h404/m4%5D.jpg" width="640" /></a></div><div><div>
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<div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Ingredientes:</span></div></div><div>Um rolo de massa folhada ou dois pacotes daquela que já vem cortada (a utilizada para fazer crossaint).</div><div>Açúcar de confeiteiro para polvilhar.</div><div><br /></div><div>Crème Pâtissière:</div>
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• 230 g de açúcar; • 1 fava de baunilha; • 1 litro de leite; • 13 gemas</div>
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• 30 g de amido de milho (maisena); • 60 g de farinha de trigo</div>
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Abra a massa folhada com 5 mm de espessura e coloque-a numa assadeira forrada com papel-manteiga. Perfure a massa, cubra com outra folha de papel-manteiga e coloque uma assadeira em cima, para fazer pressão e evitar que a massa cresça. </div>
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Leve ao forno a 190°C (médio) por 15 minutos. Retire a assadeira e o papel-manteiga de cima e asse por mais 15 minutos (cuidado para não dourar em excesso), ou até dourar. </div>
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Deixe esfriar, corte em tiras, polvilhe com açúcar impalpável e recheie com crème pâtissière. </div>
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<div>
Crème pâtissière: coloque 800 ml de leite, 230 g de açúcar e 1 fava de baunilha (ou 1 colher de chá de essência de baunilha) numa panela não reativa (inox, porcelana, vidro ou ágata), e leve ao fogo para ferver. Assim que ferver, retire do fogo e deixe em infusão por pelo menos 15 minutos. Peneire 60 g de farinha de trigo e 30 g de maisena e misture com 200 ml de leite até dissolver. Bata essa mistura com 13 gemas (230 g) até ficarem esbranquiçadas. </div>
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Leve o leite de volta ao fogo e, quando ferver, despeje, aos poucos, sobre a mistura de gemas, mexendo sem parar. Não esqueça de passar pelo coador fino enquanto despeja. Quando a mistura de gemas estiver totalmente dissolvida, volte ao fogo e mexa vigorosamente para evitar a formação de grumos. </div>
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Quando começar a ferver, cozinhe por mais 2 minutos, para eliminar o sabor da farinha e da maisena. Despeje imediatamente num recipiente de aço inoxidável, plástico ou vidro e comece o processo de resfriamento. Rende 1,5 kg.</div>
<div>Para o creme de maracujá:</div>
<div>
<div>
07 gemas; 170 gr de açúcar; 150 gr de polpa de maracujá; </div><div>200 ml de leite; 750 ml de creme de leite fresco; açúcar mascavo para caramelizar; </div>
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<div>
Preparo:</div>
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Bata, no liqüidificador, o maracujá com o leite. Passe por uma peneira fina. Bata as gemas com o açúcar e acrescente o maracujá. Ferva o creme de leite e junte as gemas, mexendo até obter uma mistura homogênea. Leve ao fogo, em banho-maria, e cozinhe até engrossar (demora um pouco). Coloque nas tigelas e reserve na geladeira. </div>
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Monte com uma fatia de massa folhada por baixo, uma camada de creme di pastisserie, outra de massa folha, o creme de maracujá, outra de massa folha e polvilhe com açúcar de confeiteiro na hora de servir.</div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMZU12JKGaFWHyOHwuejTN7rz0XW0NBAz8BOIXSkXmnOJZvYTl0Mw_fSgi-aL3OfQ18-sNzLubr5eE-rW6cC0IyGWe7rYgQ0AfK7IYd-7W-dFRlRMdKSGBJedVxs5lplDGXRGp_XXbGYTanb6lid-1GsFR_1xbdWOS5Y4H2vxQJy4iXmrc_5bLXj50g/s1600/m244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMZU12JKGaFWHyOHwuejTN7rz0XW0NBAz8BOIXSkXmnOJZvYTl0Mw_fSgi-aL3OfQ18-sNzLubr5eE-rW6cC0IyGWe7rYgQ0AfK7IYd-7W-dFRlRMdKSGBJedVxs5lplDGXRGp_XXbGYTanb6lid-1GsFR_1xbdWOS5Y4H2vxQJy4iXmrc_5bLXj50g/w300-h400/m244.jpg" width="300" /></a></div><div></div><div style="text-align: justify;">Abrimos na ocasião o vinho de sobremesa <u>Torus</u>, um complexo <b>Pacherenc du Vic Bilh Doux</b>, da safra 2013, feito com uvas gros manseng e petit manseng, do líder da região de Madiran, <u>Alain Brumont</u>. Belo caldo!</div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMz5dxlyj1D3hBVqL-ST-VWqUmKpilaaaWFZjKzZxbegNfmkxZHRPJ7NjfHlFKca_G2FwKb_it3PRy0S5fPDB_NaW_KsMrkKGTv1Ub6qYHXY-S-b66_PeQWP9ff6l4czBWpwnmVdTMIKAhhNmBJRAfCsR57_nxPqSr8-83f8mdqlCMaFSdecggNEShAQ/s4032/vin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMz5dxlyj1D3hBVqL-ST-VWqUmKpilaaaWFZjKzZxbegNfmkxZHRPJ7NjfHlFKca_G2FwKb_it3PRy0S5fPDB_NaW_KsMrkKGTv1Ub6qYHXY-S-b66_PeQWP9ff6l4czBWpwnmVdTMIKAhhNmBJRAfCsR57_nxPqSr8-83f8mdqlCMaFSdecggNEShAQ/w480-h640/vin.jpg" width="480" /></a></div><div></div></div>RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-84746738881040997832022-06-12T10:37:00.001-03:002022-06-12T23:26:06.919-03:00Bodegas Carrau - Uruguai<p></p><div class="separator" style="clear: both; text-align: justify;">Ali pela virada do ano estivemos no Uruguai com peregrinação à algumas vinícolas da região. Uma que chamou nossa atenção foi a Bodega Carrau, localizada nos arredores de Montevideo em uma construção colonial adquirida em 1887 e recuperada pela família, que tem origem na região da Catalunha, Espanha, e tradição com o mundo vitivinícola desde 1752. No detalhe, todos os vinhos produzidos pela vinícola...</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsnDo_K26QpGUQtThh5-zzZI_WgYTJ3y2wFYDlVfbda8o-oBLqxlCvaHeMOxqPfLWv-KDVZtIAnPB0skiR7QoEymfI8uorHEaqtYLu8haE67bSuFLgA0rprPbZwdEFsqMtfXVdA-eBCBpAk6z_T_zpodmsH-iqPrNiHtWQWmj4mm84C0QiMVyYHlKysg/s1024/PHOTO-2022-05-24-16-52-33%20(17).jpg"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsnDo_K26QpGUQtThh5-zzZI_WgYTJ3y2wFYDlVfbda8o-oBLqxlCvaHeMOxqPfLWv-KDVZtIAnPB0skiR7QoEymfI8uorHEaqtYLu8haE67bSuFLgA0rprPbZwdEFsqMtfXVdA-eBCBpAk6z_T_zpodmsH-iqPrNiHtWQWmj4mm84C0QiMVyYHlKysg/w300-h400/PHOTO-2022-05-24-16-52-33%20(17).jpg" width="300" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyddD3N1iFzz6j1oOetKlCe2aqISMJrQJ7LfhwuXX2RlFaSyVmqeoB2DDNYqhSOZWvfnY5HHJGdwKKbHOey3vCfgDxGPTR_3V2PvBArV8y26um4dhQlakPDPUltnABfV53IVoDh0MkiM3Om4u1hBt6GKPFNYYGDJTWV6UrUpOzYRoz0_urU0M_hheexw/s1024/PHOTO-2022-05-24-16-52-33%20(1).jpg"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyddD3N1iFzz6j1oOetKlCe2aqISMJrQJ7LfhwuXX2RlFaSyVmqeoB2DDNYqhSOZWvfnY5HHJGdwKKbHOey3vCfgDxGPTR_3V2PvBArV8y26um4dhQlakPDPUltnABfV53IVoDh0MkiM3Om4u1hBt6GKPFNYYGDJTWV6UrUpOzYRoz0_urU0M_hheexw/s320/PHOTO-2022-05-24-16-52-33%20(1).jpg" width="320" /></a></div><div style="text-align: center;">Aguardando o tour rsrs</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXbLdMV8wekBBA_uh8QWjoRdEz0KJHnzBWBux2UUwDRj66e-945DQtwtxEqr8dAaLEutYQ5vQ9oVQkpQM1iiOUfzil1NshiNuw7msmRWDNyEnif0qwSBaJbSKL_Hf1I4khd_gz6Re3TZbTzM_TlTg7ZwJRahIWhXa8Hhpl2Nr17cbYoAEU40zACkO9w/s1024/PHOTO-2022-05-24-16-52-33%20(4).jpg"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXbLdMV8wekBBA_uh8QWjoRdEz0KJHnzBWBux2UUwDRj66e-945DQtwtxEqr8dAaLEutYQ5vQ9oVQkpQM1iiOUfzil1NshiNuw7msmRWDNyEnif0qwSBaJbSKL_Hf1I4khd_gz6Re3TZbTzM_TlTg7ZwJRahIWhXa8Hhpl2Nr17cbYoAEU40zACkO9w/w400-h300/PHOTO-2022-05-24-16-52-33%20(4).jpg" width="400" /></a></div><div style="text-align: center;"><span style="text-align: left;">Fizemos uma rápida passagem nos vinhedos num belo dia de Sol</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOstFr4QtN5qJKdpVgubJna-3GBizYwuJcd_Z7dydKmIDe0tQzdQJaUUNgKDWhDc682xkTSCFzJP8Epc9CTa-3N1fEj0GoKjP3aH_hIArAMLTlqJRyNXzu3XcH29jfl9TVIjoc4WzsaRa3sw47s6CVziJ9IRYgagbZxAa7M2fsEupdVhxSupWNWTOdJg/s1024/PHOTO-2022-05-24-16-52-33%20(6).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOstFr4QtN5qJKdpVgubJna-3GBizYwuJcd_Z7dydKmIDe0tQzdQJaUUNgKDWhDc682xkTSCFzJP8Epc9CTa-3N1fEj0GoKjP3aH_hIArAMLTlqJRyNXzu3XcH29jfl9TVIjoc4WzsaRa3sw47s6CVziJ9IRYgagbZxAa7M2fsEupdVhxSupWNWTOdJg/s320/PHOTO-2022-05-24-16-52-33%20(6).jpg" width="240" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9uX0KFwcCxyhdlPL-IZuuSlF8-YXanRYmkNuZI8e-7wgsK0m_h7PTiPGBqZp646lpK7Jf_MfsH31mjStt6ZZct5c3-fBy6Xg3SqWdd5hk2QiCRJNvAuXqNBmlJjWWYcGc_vZ096uD_CbjDnItPAo49kPlsBgu1oC4baqmKUF1gEI2x1FXJh68dB0TA/s1024/PHOTO-2022-05-24-16-52-33%20(13).jpg"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9uX0KFwcCxyhdlPL-IZuuSlF8-YXanRYmkNuZI8e-7wgsK0m_h7PTiPGBqZp646lpK7Jf_MfsH31mjStt6ZZct5c3-fBy6Xg3SqWdd5hk2QiCRJNvAuXqNBmlJjWWYcGc_vZ096uD_CbjDnItPAo49kPlsBgu1oC4baqmKUF1gEI2x1FXJh68dB0TA/s320/PHOTO-2022-05-24-16-52-33%20(13).jpg" width="240" /></a></div><div style="text-align: justify;">E também tivemos a oportunidade de fazer um pequeno tour pelas caves subterrâneas... passando, então, à sala de degustação. Com algumas empanadas, provamos um belo sauvignon blanc, um rosé, um cabernet reserva, além do top da vinícola, Amat.</div><div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftd1xisgM0D3a65LuMocLzmusQ5sEO8gMOVAwHzKzbM00quJ-Dolfbtlpr3yGHq3ZBwJwgQHes6rI5Ax9weubXLxy6VDyiBKYPrrPFX4G6awqb_jKVn3qA2-4JgVlysyGvd_Tq7PAwW8nY6HwARTtl7f-IgzBNJ-xd-qXlLwa66yrGBhdR7cCbnKYjg/s1024/PHOTO-2022-05-24-16-52-33%20(18).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftd1xisgM0D3a65LuMocLzmusQ5sEO8gMOVAwHzKzbM00quJ-Dolfbtlpr3yGHq3ZBwJwgQHes6rI5Ax9weubXLxy6VDyiBKYPrrPFX4G6awqb_jKVn3qA2-4JgVlysyGvd_Tq7PAwW8nY6HwARTtl7f-IgzBNJ-xd-qXlLwa66yrGBhdR7cCbnKYjg/s320/PHOTO-2022-05-24-16-52-33%20(18).jpg" width="320" /></a></div>O flight foi muito bem organizado e os vinhos mostraram ótima qualidade, com preços justos de venda ao consumidor final.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXqcSUP988k9Rhp_ygPV7xdm020APY5D7xiDxFKiLOwLjVovIwGe1TltBoQ8c3knHggXkO5zICaDVEi5dvV8XuNOg3iNk2a8NQNdVdxSjWQaDD3-f8mEGU7PKUWUIzkMRmCcASCJJ5PDzkVq3nIH04_siDGH3bEwSz77cxb9xwrD-h5TsK8xG4zLTxQ/s1024/PHOTO-2022-05-24-16-52-33%20(22).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXqcSUP988k9Rhp_ygPV7xdm020APY5D7xiDxFKiLOwLjVovIwGe1TltBoQ8c3knHggXkO5zICaDVEi5dvV8XuNOg3iNk2a8NQNdVdxSjWQaDD3-f8mEGU7PKUWUIzkMRmCcASCJJ5PDzkVq3nIH04_siDGH3bEwSz77cxb9xwrD-h5TsK8xG4zLTxQ/w640-h480/PHOTO-2022-05-24-16-52-33%20(22).jpg" width="640" /></a></div>Aí o local de exposição dos vinhos que, inclusive, conta com alguma coleção de vinhos antigos, todos à venda...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuR3AMxlu7DOJPBmN4nEGYfQjDK7rWzg6SaR8uNB0s_rF9ZxLkIrPoHqq7yVwapnyFN89QHmWw7OAmmpOqZ5uhaEKn6z3IVIa3XdR_o3xeZczXjufVnDFamT488SmqLu8Yb6E4SxYnaJWXWyoDhEz1h8qEFKbXY6tHHwAHaF54bbciYMWmQ-0lDOERg/s1024/PHOTO-2022-05-24-16-52-33%20(23).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuR3AMxlu7DOJPBmN4nEGYfQjDK7rWzg6SaR8uNB0s_rF9ZxLkIrPoHqq7yVwapnyFN89QHmWw7OAmmpOqZ5uhaEKn6z3IVIa3XdR_o3xeZczXjufVnDFamT488SmqLu8Yb6E4SxYnaJWXWyoDhEz1h8qEFKbXY6tHHwAHaF54bbciYMWmQ-0lDOERg/w300-h400/PHOTO-2022-05-24-16-52-33%20(23).jpg" width="300" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7zd-0dwISt0GEE3AYbxdUOK2W06KLB_BmdlObIiiHz2WkU2ykBI0E6SbGrTnrEiI0PC1ZR1UiLXIDPvVkDtuwMnWqdAyjiBffQbWttqaBW6NmjiZvSn11BpurvVHUJUu6Ixo8e7zi48IYbrLKkStmKpZTQa-_Letj-sgS_07RSjXVajvVN8x_qhXqg/s1024/PHOTO-2022-05-24-16-52-33%20(26).jpg"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7zd-0dwISt0GEE3AYbxdUOK2W06KLB_BmdlObIiiHz2WkU2ykBI0E6SbGrTnrEiI0PC1ZR1UiLXIDPvVkDtuwMnWqdAyjiBffQbWttqaBW6NmjiZvSn11BpurvVHUJUu6Ixo8e7zi48IYbrLKkStmKpZTQa-_Letj-sgS_07RSjXVajvVN8x_qhXqg/s320/PHOTO-2022-05-24-16-52-33%20(26).jpg" width="240" /></a></div><div style="text-align: justify;"><span style="text-align: left;">Enfim, uma bela opção de vinícola próxima ao centro de Montevideo, com atendimento muito respeitoso e excelentes vinhos. Vale a pena, com certeza.</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;">Por fim, </span><span style="text-align: center;">um vídeo da chegada bem arborizada...</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dycKaKU--FCfzSawvOutr8fB6PFyg03J1H8l3Uj_QWULUZUQ7wy1SMIbnMXtDwBVe8AYL-qtXLqrRQY0x5bjw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><span style="text-align: center;"><br /></span></div><p></p></div>RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-15285891920036613272022-06-05T18:36:00.000-03:002022-06-06T19:27:31.144-03:0018 Mediterrâneo - Balneário Camboriú<p style="text-align: justify;">Em rápida passagem por Balneário Camboriú, visitamos o badalado restaurante / lounge 18 Mediterrâneo, que em determinadas datas dá uma agitada na vida noturna da região. </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzWzxh2XZRurTjyBi2xxIWBI4REHoF31ClkpR4rYKm2OdQXDLLUeQ2JrKNiNU9OodYvIyN9o_1zloNghGOKrOPzsXtwfdyb_wmOoZOUDjLbvIv0dnLWgnSHmxTJqJ4EbeUQI4ki4L494KnZgohcC2hQKFzOZJCA4EkfurxwftmTP2PmD7Z_SFB7hmnA/s1280/0f4f1fed-aa82-4065-9275-f5806ea1c72a.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="958" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzWzxh2XZRurTjyBi2xxIWBI4REHoF31ClkpR4rYKm2OdQXDLLUeQ2JrKNiNU9OodYvIyN9o_1zloNghGOKrOPzsXtwfdyb_wmOoZOUDjLbvIv0dnLWgnSHmxTJqJ4EbeUQI4ki4L494KnZgohcC2hQKFzOZJCA4EkfurxwftmTP2PmD7Z_SFB7hmnA/w300-h400/0f4f1fed-aa82-4065-9275-f5806ea1c72a.JPG" width="300" /></a></p><p style="text-align: justify;">Como o próprio nome já deixa claro, a inspiração do menu sofre forte influência dos 18 países que são banhados pelo mar do mediterrâneo. Conta com uma inspirada carta de drinks autorais, que valem muito a pena.</p><p style="text-align: justify;">De entrada pedimos ótimas croquetas, com uma apresentação e sabores impecáveis.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNzypbmWJezPMGOUylMmd3Z4jTa42DhYllsYJb8HkN4heUY1fgnqzvXalhBmUm23q06aYoI2JWpxf89-S-zmffMdcDWzcJSxtKl4Y9s7Wj_X4wzZ0xoklkoPkEQwyZv7JwIlc5U_uZHfqklyN0zCLYZZa42DaVrJO6q8qn2jwT5W246hqcyFuLgZOsg/s1280/024e0121-beac-4590-8252-23bc4c592ff3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="958" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNzypbmWJezPMGOUylMmd3Z4jTa42DhYllsYJb8HkN4heUY1fgnqzvXalhBmUm23q06aYoI2JWpxf89-S-zmffMdcDWzcJSxtKl4Y9s7Wj_X4wzZ0xoklkoPkEQwyZv7JwIlc5U_uZHfqklyN0zCLYZZa42DaVrJO6q8qn2jwT5W246hqcyFuLgZOsg/s320/024e0121-beac-4590-8252-23bc4c592ff3.JPG" width="320" /></a></p><div class="separator" style="clear: both; text-align: justify;">Aí já era hora de abrir os trabalhos no quesito vinho, com um branco interessante, de propriedade toscana do cantor Sting.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGDoCt6cGkLJB2wxEtLRjhYnrNYSstVkVBBSmosJ0WMOmNqOOBTPRiVZSgd4dvfkjpn6ttyMkK5GVV3_F2Q-wlz4rhIy7dGOPJmYhHIojixIYNbHw1yhhIMx8O6GoeF6ZmijyK8FYNkHs9EnIUp7oGNfB3dwpKMOQfcath8sEzwHBwFpxE8b37QXm4w/s1280/087b0819-f063-4abf-ae73-c9ef55e9c4bc.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="958" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGDoCt6cGkLJB2wxEtLRjhYnrNYSstVkVBBSmosJ0WMOmNqOOBTPRiVZSgd4dvfkjpn6ttyMkK5GVV3_F2Q-wlz4rhIy7dGOPJmYhHIojixIYNbHw1yhhIMx8O6GoeF6ZmijyK8FYNkHs9EnIUp7oGNfB3dwpKMOQfcath8sEzwHBwFpxE8b37QXm4w/s320/087b0819-f063-4abf-ae73-c9ef55e9c4bc.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: justify;">Passamos então aos principais, com um salmão grelhado ao ponto acompanhado de couscous marroquino.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hE9hKvx5VcGWWq0LjmIyNS7qp7W5h-MjNiH6H4tf8o_bWKXrvfZcejtnPMSj1QFjkx6OOOyRLnvC1XEn76cM0XN2mLviI0YsaTtUj0b05YakamCEQ19SeHuCS4uB9-YaGn4zRY4PeLavQ_gF2sijaH61XiRksGlRQIdNx8ulpyC21AUTVkV-a8wrww/s1280/8f0f8d75-33f4-43b5-8814-e8e84eeabccc.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="958" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hE9hKvx5VcGWWq0LjmIyNS7qp7W5h-MjNiH6H4tf8o_bWKXrvfZcejtnPMSj1QFjkx6OOOyRLnvC1XEn76cM0XN2mLviI0YsaTtUj0b05YakamCEQ19SeHuCS4uB9-YaGn4zRY4PeLavQ_gF2sijaH61XiRksGlRQIdNx8ulpyC21AUTVkV-a8wrww/s320/8f0f8d75-33f4-43b5-8814-e8e84eeabccc.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">E um ótimo polvo, crocante, porém tenro, acompanhado de purê e aquela farofinha especial.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIKpzY1wek9mtjXM3gzr1HR9A3cINJ_TxwBD0Pk3uncBWvQ9JvNazlWFhfMqfH8-MJdN9JyLC-Mhmgg5GPkGzYUr6tiyj0lv_1IZaEAeI6Oke1gOLhyVXT9aB_oyNv_L4JPxkM3WeDzLrkpqLvtjLYmyaM6KSINFZLsAM4Iru_jxH_sAmkJI7EZlfxA/s1280/41613fec-2122-43fc-b3d5-b5d4d4873b31.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="958" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIKpzY1wek9mtjXM3gzr1HR9A3cINJ_TxwBD0Pk3uncBWvQ9JvNazlWFhfMqfH8-MJdN9JyLC-Mhmgg5GPkGzYUr6tiyj0lv_1IZaEAeI6Oke1gOLhyVXT9aB_oyNv_L4JPxkM3WeDzLrkpqLvtjLYmyaM6KSINFZLsAM4Iru_jxH_sAmkJI7EZlfxA/s320/41613fec-2122-43fc-b3d5-b5d4d4873b31.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Lógico que pra fechar com chave de ouro rolou aquela sobremesa caprichada...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJMAKxpd_8ahSvblgYR90pd4XJvfKMfkqPjrPXtgzisZEp7pWox5FZt79gcmd1l-s9P2QPM2mv4VnZDGf-QxR7iOLSL-zIWxH2uXOUlhFHlQwVcY3ouhTBqhtnh_OUlJ-N4JMory308hMFZTuqaoEjka2IZ3G4fUZ_ccaqJxYDw_f-iOFxrBr-xkvCw/s1280/c9ad757a-2e12-4568-89a3-93fbb5ed1c93.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="958" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJMAKxpd_8ahSvblgYR90pd4XJvfKMfkqPjrPXtgzisZEp7pWox5FZt79gcmd1l-s9P2QPM2mv4VnZDGf-QxR7iOLSL-zIWxH2uXOUlhFHlQwVcY3ouhTBqhtnh_OUlJ-N4JMory308hMFZTuqaoEjka2IZ3G4fUZ_ccaqJxYDw_f-iOFxrBr-xkvCw/s320/c9ad757a-2e12-4568-89a3-93fbb5ed1c93.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: justify;">E aí um raro registro do Consigliere... </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOizoltX83qX7-YtYyjGEyiFzzOe7rqIPtJghAiXVeueX-Rtn-_jqzStocmzN9ih6aBFFMbN9z-OxcHO9NdnWrejtnkzm_xsGHXyrRZktvMv4_MjEdtj4atzNKHTJNmTk7Z0OjyL0NVnHqm6Fo9jRHZqZ7JiK8buiTZllzXIwnBc0ecriiP1gL86LpKA/s1280/1993ab72-57a5-49b0-9be2-f84daebdcec8.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="958" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOizoltX83qX7-YtYyjGEyiFzzOe7rqIPtJghAiXVeueX-Rtn-_jqzStocmzN9ih6aBFFMbN9z-OxcHO9NdnWrejtnkzm_xsGHXyrRZktvMv4_MjEdtj4atzNKHTJNmTk7Z0OjyL0NVnHqm6Fo9jRHZqZ7JiK8buiTZllzXIwnBc0ecriiP1gL86LpKA/s320/1993ab72-57a5-49b0-9be2-f84daebdcec8.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: justify;">Muito bem acompanhado pela noiva...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81Q0P0Bjurz7W5-T8Zt-AtnRqPO2dMC8HG86XGjFKe_MZl4KNGKRM8s5eD0ioDzfIeV8uZIe1SMyN6Asno2KOaiTNu9D3HxXKJNAn3-qrp6dxJiG71sNJZ0TMFM_pnQke0qI3giM6oHPrbu8FnB2rwHhlgrtvBLINfqaY4qXqTfFxXEt2g6NcA8D1tw/s1280/b27d21f5-87c6-4c9d-a905-3d5454692772.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="958" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81Q0P0Bjurz7W5-T8Zt-AtnRqPO2dMC8HG86XGjFKe_MZl4KNGKRM8s5eD0ioDzfIeV8uZIe1SMyN6Asno2KOaiTNu9D3HxXKJNAn3-qrp6dxJiG71sNJZ0TMFM_pnQke0qI3giM6oHPrbu8FnB2rwHhlgrtvBLINfqaY4qXqTfFxXEt2g6NcA8D1tw/s320/b27d21f5-87c6-4c9d-a905-3d5454692772.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">É isso aí, fica a dica então do 18 Mediterrâneo. Localização -> Rua 2870, 110 - Centro, Balneário Camboriú - SC. </span><span style="text-align: left;">Uma bela opção na região.</span></div>RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-49022639491519593402022-05-14T18:41:00.000-03:002022-06-06T19:27:14.690-03:00Cassoulet<p style="text-align: justify;">Com esse frio dos últimos dias nada melhor que cozinhar um prato que aquece a alma rsrs. O cassoulet é um desses, que pode ser resumido grosseiramente como um cozido de feijão branco com carnes. Originário do sudoeste da França, essa receita exige um pré-preparo bem antecipado, de uns dois ou três dias. Mas vale a pena o esforço e, diga-se de passagem, na hora de servir é tranquilo, pois é só esquentar no forno... </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QFxg3Q4iw1VIHfxgrRAVfIOO2mgVgUajLdflljGCka6fhL7uGmxepQ0KNS-vi1BL-6NS-Yb7T46tEGDfiV7uvIsKYENNyFBuQ98rNPYk7e2IkuIZd11BO3Lc0bq4sRklKPdL2FcMOb7BWcf0nkaPLR_9PUAE46oN4v8DquCXBOIsyXF2zaBj1CZGMQ/s1280/PHOTO-2021-06-24-11-51-18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QFxg3Q4iw1VIHfxgrRAVfIOO2mgVgUajLdflljGCka6fhL7uGmxepQ0KNS-vi1BL-6NS-Yb7T46tEGDfiV7uvIsKYENNyFBuQ98rNPYk7e2IkuIZd11BO3Lc0bq4sRklKPdL2FcMOb7BWcf0nkaPLR_9PUAE46oN4v8DquCXBOIsyXF2zaBj1CZGMQ/w640-h480/PHOTO-2021-06-24-11-51-18.jpg" width="640" /></a></p><p style="text-align: justify;">Eu utilizei a receita do saudoso Antonhy Bourdain, publicada em livro, mas que pode ser encontrada facilmente online -> https://www.travelchannel.com/shows/anthony-bourdain/articles/cassoulet</p><p style="text-align: justify;">Por conta disso não discriminarei os ingredientes e o método, mas para auxiliar, ficam aí alguns registros do passo a passo rsrs. Ah, um confit das coxas e sobrecoxas de pato é primordial e deve ser seguido à risca, como na foto:</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvG0EmAY83ZiIdWVe5D9fRd_PolCTU0-ucP9CUNHb5cKHOUNP6KTQBywrSSi7U-093j4mc5298had0URyukGskZ-wUcvZd_J5Y60OLlTFM-4uh8EcG1A0GSoTsBKpqyN44ykU-4MdYNYcU25UYT-Dyo-SC2Pm07KxTDtlIjQgpSRrfFje49haesbXSw/s1024/PHOTO-2020-10-15-16-52-27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvG0EmAY83ZiIdWVe5D9fRd_PolCTU0-ucP9CUNHb5cKHOUNP6KTQBywrSSi7U-093j4mc5298had0URyukGskZ-wUcvZd_J5Y60OLlTFM-4uh8EcG1A0GSoTsBKpqyN44ykU-4MdYNYcU25UYT-Dyo-SC2Pm07KxTDtlIjQgpSRrfFje49haesbXSw/s320/PHOTO-2020-10-15-16-52-27.jpg" width="320" /></a></p><div class="separator" style="clear: both; text-align: justify;">Algumas lojas especializadas já vendem os ingredientes separados para o prato, mas como eu tinha algumas linguiças de Toulouse (típicas) resolvi utilizá-las. A escolha das carnes fica a critério, mas pato e porco são costumeiramente mencionados para a elaboração do prato. E sim, bouquet garni é obrigatório.</div><div class="separator" style="clear: both; text-align: justify;">Tive que fazer em duas panelas, pois na ocasião eram vários comensais rsrs.</div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDW9KmjC_mYNRCXzOl2s9EmKmAziEe7OYM9uuDUusjT8hyRcil6CAeuEUI9HAP9gIKEO2qXYx5l009Cdoxfu88h3UVG3wTUjDMDpO6YtzsrHmLSGYkeU4ErO8q2ujiquRqi2S1a0ZYfoJA4s6OT4-p6eQbneM3doaNiWbO0bTS-g-ZFaWDdECs6Fjgw/s1280/PHOTO-2020-10-15-16-51-22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDW9KmjC_mYNRCXzOl2s9EmKmAziEe7OYM9uuDUusjT8hyRcil6CAeuEUI9HAP9gIKEO2qXYx5l009Cdoxfu88h3UVG3wTUjDMDpO6YtzsrHmLSGYkeU4ErO8q2ujiquRqi2S1a0ZYfoJA4s6OT4-p6eQbneM3doaNiWbO0bTS-g-ZFaWDdECs6Fjgw/w225-h400/PHOTO-2020-10-15-16-51-22.jpg" width="225" /></a></p><p></p><div class="separator" style="clear: both; text-align: justify;">Depois de algum tempo, pode-se chegar a um prato muito acolhedor, rico em sabores, com várias camadas e bemmm substancial, ideal para esses dias mais frios.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YlPkPZFumVudB8ZHTKObvjriW3yv7rr7Snt6dF1j4GjSXbQisURl448Afhxx2hlP07TxPNDwjwl05UUs-9nUDDpL_BuQDsGyb4G64C502J_NGbEF9Yi26JfvqclbO7AGRh4_rYALKw0i-iQTKpq-NoK-XNS9uAUt_LsK1owebVV9jqZCW7muJDyXGw/s1280/PHOTO-2021-06-24-11-51-17%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YlPkPZFumVudB8ZHTKObvjriW3yv7rr7Snt6dF1j4GjSXbQisURl448Afhxx2hlP07TxPNDwjwl05UUs-9nUDDpL_BuQDsGyb4G64C502J_NGbEF9Yi26JfvqclbO7AGRh4_rYALKw0i-iQTKpq-NoK-XNS9uAUt_LsK1owebVV9jqZCW7muJDyXGw/w300-h400/PHOTO-2021-06-24-11-51-17%20(1).jpg" width="300" /></a></div><div style="text-align: justify;">Aí é só correr pra adega e abrir algum exemplar de Madiran, de preferência com alguns aninhos de garrafa para ter certeza de que está no auge. Com o produtor Alain Brumont não tem erro.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aLRYVUV6b9_l6GBvGj_6ayL51orUgOzgFj-IdaNChwq_cug5if4SNe6G2yPMpnz-Wo2L8NYMlbTRPX-QoJokd_G3GJIP76qfrS1PMw9rkgt4W1wUKh0Zjcz0u7apUm8r_avksEOYaZ3Y1fy30JNjoxDRkn87sr3f7gj23Rz9_14ZsoDzrD8irhjO3w/s1280/PHOTO-2021-06-24-11-47-04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1009" data-original-width="1280" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aLRYVUV6b9_l6GBvGj_6ayL51orUgOzgFj-IdaNChwq_cug5if4SNe6G2yPMpnz-Wo2L8NYMlbTRPX-QoJokd_G3GJIP76qfrS1PMw9rkgt4W1wUKh0Zjcz0u7apUm8r_avksEOYaZ3Y1fy30JNjoxDRkn87sr3f7gj23Rz9_14ZsoDzrD8irhjO3w/w640-h504/PHOTO-2021-06-24-11-47-04.jpg" width="640" /></a></div><br /><p></p>RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-12566016093356234032022-04-16T11:13:00.001-03:002022-06-06T18:51:06.013-03:00Pisano Wines - Uruguai<p></p><div class="separator" style="clear: both; text-align: justify;">Retomando com algumas das vinícolas que visitamos no Uruguai, vale a menção à Pisano Wines que, por opção, não recebe visitas e não faz tours. Fomos convidados a conhecer essa tradicional vinícola e fomos muito bem atendidos. A Pisano fica localizada na <span style="text-align: left;">Ruta 68 km 29, Progreso 90300, Uruguay, sobre o Rio de la Plata.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnSVmtREWIpd9L0gDHxKOtsG2isoSx82gGgKPcDtud2UbJCm8wAWDuoJrIklmTDo7WTLxgbW8x86i3T_xm5oizf7cH5yTkaWSr9S1L57M02e8BBtFPVY_sAf-mjok8GtngW541xkRfxV8QX9zhk2RmABrxE7MbzEFC5TiTJJsVqEPU3mRgWwWQSc6vA/s1600/v2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnSVmtREWIpd9L0gDHxKOtsG2isoSx82gGgKPcDtud2UbJCm8wAWDuoJrIklmTDo7WTLxgbW8x86i3T_xm5oizf7cH5yTkaWSr9S1L57M02e8BBtFPVY_sAf-mjok8GtngW541xkRfxV8QX9zhk2RmABrxE7MbzEFC5TiTJJsVqEPU3mRgWwWQSc6vA/w480-h640/v2.JPG" width="480" /></a></div></span></div><div class="separator" style="clear: both; text-align: justify;">A entrada da vinícola que, vale repisar, não recebe turistas. Bem familiar, mesmo.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBJXy6VNMaCsgz46iu6-oL78uzczLJ_u1rfEubLD9Pu9nJqI8MSiZY50cq7oKctNVLwgZs5B2sic5qeh0NVW4Va1eEpAF-OJJGzUlNMdEaV8Vb0crCXOD1xwKSUhV4ra-bVM9BbFk18_yWWHlpNcfCNdFL1kc0gOcJH-p_nXvtdCHi1jTZ2bvq8y8SA/s1600/entrad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBJXy6VNMaCsgz46iu6-oL78uzczLJ_u1rfEubLD9Pu9nJqI8MSiZY50cq7oKctNVLwgZs5B2sic5qeh0NVW4Va1eEpAF-OJJGzUlNMdEaV8Vb0crCXOD1xwKSUhV4ra-bVM9BbFk18_yWWHlpNcfCNdFL1kc0gOcJH-p_nXvtdCHi1jTZ2bvq8y8SA/s320/entrad.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Na ocasião as uvas já estavam carregadas em pleno amadurecimento...</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPIUxGUWlvMujkQca-KCsWonkrp6Hz21WjRpuM6z6xqW2VnNSFmyFZwKQTrWhhum70pvZoSsi5hswrCOcNsAbz2vDW_vO8oczMQTbi1q88i7GSqIabejCx_DZkcVpmfx9GZFkCh00isPmzcO9f9YPXYTFkHO_MbAvD18b4L-v2NvHQjTFmd-Wf5Bj9g/s1600/vinhe1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPIUxGUWlvMujkQca-KCsWonkrp6Hz21WjRpuM6z6xqW2VnNSFmyFZwKQTrWhhum70pvZoSsi5hswrCOcNsAbz2vDW_vO8oczMQTbi1q88i7GSqIabejCx_DZkcVpmfx9GZFkCh00isPmzcO9f9YPXYTFkHO_MbAvD18b4L-v2NvHQjTFmd-Wf5Bj9g/s320/vinhe1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJat4Tb8slTvCkFbP8b9GqCWK9cWnA7Ji70cLg1aK1mwkgXCrKwyAq63Nfhn3Lh6QFqujZYPkzqbM1hBwyP_YXIjZIg6N9rQ-pzZUWs2kw06mGGzwS_7gn3kuc6bYooGCqWQSKex_er-bL7an_svNBflEYKsBPUFLE7GfQM26bcnBbsPbAAb7CJHBmg/s1600/PHOTO-2022-01-03-18-06-59%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJat4Tb8slTvCkFbP8b9GqCWK9cWnA7Ji70cLg1aK1mwkgXCrKwyAq63Nfhn3Lh6QFqujZYPkzqbM1hBwyP_YXIjZIg6N9rQ-pzZUWs2kw06mGGzwS_7gn3kuc6bYooGCqWQSKex_er-bL7an_svNBflEYKsBPUFLE7GfQM26bcnBbsPbAAb7CJHBmg/w300-h400/PHOTO-2022-01-03-18-06-59%20(1).jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: justify;">Após conhecermos parte dos vinhedos e ouvirmos um pouco da historia da família e da vinícola, passamos à degustação de dois vinhos... adentro!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UwLUumqIPysryGanSZEeG3l0Cf_RSk4vHywmApQQZ7ih7VThoKbfhBwu68FhCqeDaK1almqLJwoNFYBnirGy4QjN1uUZJ2yNNpEqCw2IhVNxLx4O0VPROveqxZ8tErMqsjUvfFhgW_yG-zfcJ7LSwoAf5BcoLGyo8Lzs4dBqr-g_Bpg7aPXXZ3snog/s1600/ro.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UwLUumqIPysryGanSZEeG3l0Cf_RSk4vHywmApQQZ7ih7VThoKbfhBwu68FhCqeDaK1almqLJwoNFYBnirGy4QjN1uUZJ2yNNpEqCw2IhVNxLx4O0VPROveqxZ8tErMqsjUvfFhgW_yG-zfcJ7LSwoAf5BcoLGyo8Lzs4dBqr-g_Bpg7aPXXZ3snog/s320/ro.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: justify;">Provamos um torrontés muito interessante, super floral e com certo corpo, um pouco diferente dos tradicionais exemplares argentinos. Muito interessante. Além de um emblemático tannat, com ótimo volume e muita tipicidade, já demonstrando o terroir e a influência marítima.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AUncG-C1_wYUQublyHERPimqqhJpYtrJuaYApuxQUpeLzT35BVejx0Ncbcvhm_SMlKecPorABf9ruduO4G8eGpOcudyHhSmiWZPqtVJR3-LtZLA3EzaW8kzbytlWZb-zjl5u7Jy21Xfsp9jf-_oYcadjbiWx1vzr9aQoi0rk6WpiY1yePrEMoyJX9A/s1600/v4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AUncG-C1_wYUQublyHERPimqqhJpYtrJuaYApuxQUpeLzT35BVejx0Ncbcvhm_SMlKecPorABf9ruduO4G8eGpOcudyHhSmiWZPqtVJR3-LtZLA3EzaW8kzbytlWZb-zjl5u7Jy21Xfsp9jf-_oYcadjbiWx1vzr9aQoi0rk6WpiY1yePrEMoyJX9A/w300-h400/v4.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: justify;">Também conhecemos a região de engarrafamento e rotulagem</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdBhaJM3Bz1fs1v-XqXfpGnXPlx54eE2bz9Hq8omArfYrWtBehkkSd5I3sH3HH-Mnl2LOnIbXZPaAjMOfnmgBK2mB-_jITqVHKNvm9EtMGwSvyIh1eE5rPkU88Q5JoF-0Bbo-JF7wIOnpjr_t4fqQf9bbqxyEJe-9TNfM2e2yc87oRHcmnAtqphD92A/s1600/prod2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdBhaJM3Bz1fs1v-XqXfpGnXPlx54eE2bz9Hq8omArfYrWtBehkkSd5I3sH3HH-Mnl2LOnIbXZPaAjMOfnmgBK2mB-_jITqVHKNvm9EtMGwSvyIh1eE5rPkU88Q5JoF-0Bbo-JF7wIOnpjr_t4fqQf9bbqxyEJe-9TNfM2e2yc87oRHcmnAtqphD92A/s320/prod2.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Além do laboratório, aonde são realizadas as análises químicas e demais testes em relação ao caldo a ser, futuramente, engarrafado.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzvl1Nhc1vfn5wgSvducOVzI9XXYtZk-3Ylb3TLLY8Xd3iKvVyMbI7NaXf-jgr57oWFAGl5OXXxtq2PAgsMP2puhUYVAqIyhaPBHfO2VgOzyIrqZvFWFsE1EUas7pYfXmbEFrEYX2GhSS74kEa-7mdgQjJBMxznkKG2VRA6-yqP-jBloy1p22qNUEmQ/s1600/lAB.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzvl1Nhc1vfn5wgSvducOVzI9XXYtZk-3Ylb3TLLY8Xd3iKvVyMbI7NaXf-jgr57oWFAGl5OXXxtq2PAgsMP2puhUYVAqIyhaPBHfO2VgOzyIrqZvFWFsE1EUas7pYfXmbEFrEYX2GhSS74kEa-7mdgQjJBMxznkKG2VRA6-yqP-jBloy1p22qNUEmQ/w400-h300/lAB.JPG" width="400" /></a></div><div style="text-align: justify;">No detalhe as caixas de vinho já envelopadas e prontas para despacho internacional.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fS8Y6M25cu6V3dNP2GQg7JQ2Kw0H9VTHfHPe6o9S5wAmuqrt4RzOBlp9DK6t9ZLyBDne85G16Bx6WOXXdMUvdkcjoDR6yWwue_m2tOlF0qZms1HjyBidxc69lfLCPfU1FB1jeA_Z-NU0kZOUTI-M0Z3M6vMeZC5lov5JgoZF98XaNzJtwTbF5W2PhQ/s1600/febe2a1d-e1bf-4dd2-814c-6ff49306bfe6.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fS8Y6M25cu6V3dNP2GQg7JQ2Kw0H9VTHfHPe6o9S5wAmuqrt4RzOBlp9DK6t9ZLyBDne85G16Bx6WOXXdMUvdkcjoDR6yWwue_m2tOlF0qZms1HjyBidxc69lfLCPfU1FB1jeA_Z-NU0kZOUTI-M0Z3M6vMeZC5lov5JgoZF98XaNzJtwTbF5W2PhQ/s320/febe2a1d-e1bf-4dd2-814c-6ff49306bfe6.JPG" width="240" /></a></div><div style="text-align: justify;">Ainda, a simpática "lojinha", aonde fica exposto o portfólio da vinícola...</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHsB2VYFkelBqpMiPtFxt_GTRKcVyf_iNPIH5FYtXtxZ10edJR4YlEb-aTWnmVK5MPfM0zbuPoCS3KSNuqYLY_D12cEcT9X0uQOR3JaQMo_9_nfb39fgOQNncmNSBgjP30qFcHR-03OhY9h0sOHvqsPXHjk4n_XdeSXLLZc1_xlKCB767snBDSTC0fNw/s1600/lojas.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHsB2VYFkelBqpMiPtFxt_GTRKcVyf_iNPIH5FYtXtxZ10edJR4YlEb-aTWnmVK5MPfM0zbuPoCS3KSNuqYLY_D12cEcT9X0uQOR3JaQMo_9_nfb39fgOQNncmNSBgjP30qFcHR-03OhY9h0sOHvqsPXHjk4n_XdeSXLLZc1_xlKCB767snBDSTC0fNw/s320/lojas.JPG" width="240" /></a></div><div style="text-align: justify;">No detalhe, o raro espumante tinto vinificado com uvas tannat</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0Jc05MZY2zkqyu8O6oqkikgZg1Hf3eR-ireii2HePfxDSeBjv8Nkjhe5zzbTJAUN-MlNGoEXclpDkqbWi9615X9_t09e0w5R7Q0DT7f4Cn8cU_xlvgXYC98zByeaKb8j7xghBQ-bgZJa1w7U5KqfqIdVeH92SdBvdynC30optETlQgHzHUbAYNP_9g/s1600/loja.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0Jc05MZY2zkqyu8O6oqkikgZg1Hf3eR-ireii2HePfxDSeBjv8Nkjhe5zzbTJAUN-MlNGoEXclpDkqbWi9615X9_t09e0w5R7Q0DT7f4Cn8cU_xlvgXYC98zByeaKb8j7xghBQ-bgZJa1w7U5KqfqIdVeH92SdBvdynC30optETlQgHzHUbAYNP_9g/s320/loja.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: justify;">A cave com parte do estoque de vinhos antigos...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWpfyjw8Pg4WsXeTV09b8sW_OXBzFRi5tcx8i3dw0jouMvTZIz0iGJQNows5jrBVBMYhOl7O1mLv1tuWLhFw7vsepVisRKUpxwNeUDEhKqx6a6v7588K4Pa2eb89kvymYNN7pPAgiGJAyuSTWPlOhFLP7LdJYzNltvA5xUzLE4b9_mNqnQIsxWKnO9Q/s1600/cave.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWpfyjw8Pg4WsXeTV09b8sW_OXBzFRi5tcx8i3dw0jouMvTZIz0iGJQNows5jrBVBMYhOl7O1mLv1tuWLhFw7vsepVisRKUpxwNeUDEhKqx6a6v7588K4Pa2eb89kvymYNN7pPAgiGJAyuSTWPlOhFLP7LdJYzNltvA5xUzLE4b9_mNqnQIsxWKnO9Q/w480-h640/cave.JPG" width="480" /></a></div><div style="text-align: justify;">E sim, os espumantes dispostos para a realização da remouage...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMXILno8Ss4G18vkeFAiQzp9eGrNZ5auRbZyRdD2i2KjexjbnAHYxJTEnuh0GelJa9kBQJ9vu8eCJIA_lTnLpXcRTNkJ3U97SV5LNOalq98QMLKa38bg-e9qAcXiquFif1RTOMGyG09cBZUlpkdkKbRZCE7hWcH8w0KTcT7hrOHy3hZcnXlYCnmfwmA/s1600/579ba59f-553b-4504-9ccf-f55237707694.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMXILno8Ss4G18vkeFAiQzp9eGrNZ5auRbZyRdD2i2KjexjbnAHYxJTEnuh0GelJa9kBQJ9vu8eCJIA_lTnLpXcRTNkJ3U97SV5LNOalq98QMLKa38bg-e9qAcXiquFif1RTOMGyG09cBZUlpkdkKbRZCE7hWcH8w0KTcT7hrOHy3hZcnXlYCnmfwmA/s320/579ba59f-553b-4504-9ccf-f55237707694.JPG" width="240" /></a></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXJOqO9SRL3KYvlyAgQiCCdp75s9Yzu1lTU4LRpj4dx11hhYQqDRgHvDL2cIfb94esVOYV1sM5_mn8I9fkJVCYwToOGcYeeC0o_7k33YEOR9Bo-Wuli6jL7ThFThQ3EBWMKX3U8OlIwlp-eoRr095WKE1GifAYNwoybjJnDLK7O1B3okFxjoZ2jjtLw/s967/entrada%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="544" data-original-width="967" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXJOqO9SRL3KYvlyAgQiCCdp75s9Yzu1lTU4LRpj4dx11hhYQqDRgHvDL2cIfb94esVOYV1sM5_mn8I9fkJVCYwToOGcYeeC0o_7k33YEOR9Bo-Wuli6jL7ThFThQ3EBWMKX3U8OlIwlp-eoRr095WKE1GifAYNwoybjJnDLK7O1B3okFxjoZ2jjtLw/s320/entrada%20(2).JPG" width="320" /></a></p><p style="text-align: justify;">Em que pese não receberem visitas do público em geral, a vinícola produz ótimos vinhos. Vale a pena procurar nas lojas especializadas ou até em alguns dos supermercados maiores da região. E, claro, na carta de vinhos dos ótimos restaurantes uruguaios.</p>RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-19884974320952834732022-03-05T11:23:00.002-03:002022-06-06T19:03:58.852-03:00Evento de Comemoração - Hotel del Lago - Laguna del Sauce<p>Ainda na viagem mencionada no post anterior, participamos de um evento enogastronômico no Hotel del Lago, em comemoração especial. O hotel tem uma ótima estrutura e fica localizado pertinho de Punta, na Laguna del Sauce. Com ótimo conjunto de quadras de tênis, piscinas, a própria Laguna, entre várias outras atrações, é uma ótima opção para relaxar a desfrutar. </p><p>Mas voltando ao aludido evento, foi elaborado pelo chef residente um menu de tirar o fôlego, regado a bons vinhos da região.</p><p>Após algum amouse bouche de mini focacia e tostadas, chegou o primeiro prato de atum tataki com um molho oriental deveras especial, e, claro, uma salada verde bem temperada para equilibrar as coisas.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-34dHYzZIj8O_cPZ8qCGW5TCrvma_ozUk22ZonmjxUYw5sroXIrw4nQ3KDUAu0rE4VoHDZHaL0rB550Vy3u93Bcs90wHfrdnmoiryP2dYuR4jH4t3Ha1K820piMbn9V8aFvyCEAlRAPVXLutUqsFVCQM7J3iwrOqW_oodCl4Rov4AF9Lx3xyV1SuQQ/s1600/prato.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-34dHYzZIj8O_cPZ8qCGW5TCrvma_ozUk22ZonmjxUYw5sroXIrw4nQ3KDUAu0rE4VoHDZHaL0rB550Vy3u93Bcs90wHfrdnmoiryP2dYuR4jH4t3Ha1K820piMbn9V8aFvyCEAlRAPVXLutUqsFVCQM7J3iwrOqW_oodCl4Rov4AF9Lx3xyV1SuQQ/s320/prato.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Outra opção era o queijo brie envolto em massa philo, também com salada. Excelente.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeAmtZTr3ZJHBN_lhv2a_eTMt6dfYtMw0VUyLb-vYo4Uj2LNzJcMtaBizMXfEd1ohejRZhWQKxrQcZ-Vv3IwmfiVYKAfQT4Yc41fIiDGQ8Vb8DI2_EO1JjcKnPqUeQW8mXkDWQb-QDz0lFXdwv7miRQYjEzGqVtInIrDGa7f7yyMpUUv3n0UOyIsgBw/s1600/prato2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeAmtZTr3ZJHBN_lhv2a_eTMt6dfYtMw0VUyLb-vYo4Uj2LNzJcMtaBizMXfEd1ohejRZhWQKxrQcZ-Vv3IwmfiVYKAfQT4Yc41fIiDGQ8Vb8DI2_EO1JjcKnPqUeQW8mXkDWQb-QDz0lFXdwv7miRQYjEzGqVtInIrDGa7f7yyMpUUv3n0UOyIsgBw/s320/prato2.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Aqui uma das opções dos principais, um belo filé de salmão sobre batata rosti recheada, regado a um ótimo caldo de frutos do mar.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFK0iyW6RhtMu1igGUirNeNFS0_uXmJg8LVzY0gqWWSTa7oJ5sd6TG4ZW7YsChlF0CVhz6QIJbyLmZCGB0mj4li3S3NI9sAMIXyPlgixAQigxHnHO-JvZOw1qJgL_Y1wPL1zf39tdChg4_l3bp-r9ThXZDRHztnoNJZFi_Q0MjJHL8cjHZ_K0g9GRG4A/s1600/prato4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFK0iyW6RhtMu1igGUirNeNFS0_uXmJg8LVzY0gqWWSTa7oJ5sd6TG4ZW7YsChlF0CVhz6QIJbyLmZCGB0mj4li3S3NI9sAMIXyPlgixAQigxHnHO-JvZOw1qJgL_Y1wPL1zf39tdChg4_l3bp-r9ThXZDRHztnoNJZFi_Q0MjJHL8cjHZ_K0g9GRG4A/s320/prato4.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">A outra opção era um rack de cordeiro, com purê e molho demi-glace, muito bem executado e temperado...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRQ19vuII9XLZW74pQnqQgEAOyYPpnCjYroZxKeqJGCzngPfQfhCFavJo0Uy23_57T2sxxYp4My3u7e5A84_yf4wB0G6s4ul1HmpeU-_H-o05Wsk2WdV1dgHHyZOLCifRlvZWkKpACdGECLIa8yFLe-oeDGL81xAmz27XUSUnuTw5H3XQH_pcyRc-sQ/s1600/prato1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRQ19vuII9XLZW74pQnqQgEAOyYPpnCjYroZxKeqJGCzngPfQfhCFavJo0Uy23_57T2sxxYp4My3u7e5A84_yf4wB0G6s4ul1HmpeU-_H-o05Wsk2WdV1dgHHyZOLCifRlvZWkKpACdGECLIa8yFLe-oeDGL81xAmz27XUSUnuTw5H3XQH_pcyRc-sQ/s320/prato1.JPG" width="320" /></a></div><div>E, claro, pra adoçar as coisas não poderia faltar uma sobremesa de responsa, no caso, um cheesecake</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtDwnDQEn-LYZWM1oami6co6dF-Ka-DZONdTCAt1wzIVNulXARYF4XX-uk0GbkwaudjWRPJvuZP_3VLeSuDZ4p0R60osF1DVZVBZhXm4QqcDqSqmWvlaXjbWiK1bSTBm8PCpqBoKMWJDVkWdrGPJSyrffLn4Ca6xMzgFCpO2Uzzaofi03H1h1AgJ0Wg/s1600/prato33.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtDwnDQEn-LYZWM1oami6co6dF-Ka-DZONdTCAt1wzIVNulXARYF4XX-uk0GbkwaudjWRPJvuZP_3VLeSuDZ4p0R60osF1DVZVBZhXm4QqcDqSqmWvlaXjbWiK1bSTBm8PCpqBoKMWJDVkWdrGPJSyrffLn4Ca6xMzgFCpO2Uzzaofi03H1h1AgJ0Wg/s320/prato33.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Além dos vinhos do evento rolou aquele brinde com um Barnaut Grand Cru em garrafa magnum, no capricho.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyc5GY0gmgF4cW7FOJ-AbFP2hXUVr28kjzzwysKct-YXg0_0hrZ2Fpb1v-QTjBLw7rxXXtj8DRMp3ji8bVCk6q8PykKi4Ps95Plo8MqCPfiwIlEEChcehgdrhPRdhrAcB4bu9Jd_2bulS1-0l6kZ4V7Bjhf4xxg1LORvsey2d-LsOjtMV5FjsmxjPXQ/s1600/c1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyc5GY0gmgF4cW7FOJ-AbFP2hXUVr28kjzzwysKct-YXg0_0hrZ2Fpb1v-QTjBLw7rxXXtj8DRMp3ji8bVCk6q8PykKi4Ps95Plo8MqCPfiwIlEEChcehgdrhPRdhrAcB4bu9Jd_2bulS1-0l6kZ4V7Bjhf4xxg1LORvsey2d-LsOjtMV5FjsmxjPXQ/w300-h400/c1.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: justify;">Maiores informações: https://www.hoteldellago.uy/pt/index.html</div><div class="separator" style="clear: both; text-align: justify;">O evento na ocasião era a ceia de reveillon ;)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-SuZaJ-MI7YnuLjrrSVVRk-Rl1bMZYlfYwVv8iCmWan4j0JnfB1S8f5CV3e5ScdQkS7ifOWeMmalAamR52tfVCbmJ9lWb027LEFijtD9glhn7Go9YS6x-T3oPWGN51wO8DR8pgOHBGGALXfSSGFn_9MnNAygzIwIvZfc7A3QPlri1ZPSTo-qzHODEw/s1551/2c938a0b-4f3e-493b-8aa3-d82e454eadd4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1551" data-original-width="774" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-SuZaJ-MI7YnuLjrrSVVRk-Rl1bMZYlfYwVv8iCmWan4j0JnfB1S8f5CV3e5ScdQkS7ifOWeMmalAamR52tfVCbmJ9lWb027LEFijtD9glhn7Go9YS6x-T3oPWGN51wO8DR8pgOHBGGALXfSSGFn_9MnNAygzIwIvZfc7A3QPlri1ZPSTo-qzHODEw/s320/2c938a0b-4f3e-493b-8aa3-d82e454eadd4.JPG" width="160" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-42210863460210651492021-11-06T11:17:00.001-03:002022-06-06T18:34:34.921-03:00Vinícola Poderi Gianni Gagliardo - La Morra - Barolo<p style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpJJTtsPrUFojOYdyM8seTwzLcWb9zOO577ZX99FO3vX2BwW9NsQjPPPCFRS-pC1Dy3DN2I-DDZrEGWtJqaM-80kmeEDkEAASlrizwVV5jtXBYJc4HBCgriOO6jn3vLSU19hobY5XUEd8ZkUfGwrKRBEjLBUYaAl1JBnKOHaZDKxtwNE1iEP7_ONErg/s1600/PHOTO-2019-11-16-16-47-53.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpJJTtsPrUFojOYdyM8seTwzLcWb9zOO577ZX99FO3vX2BwW9NsQjPPPCFRS-pC1Dy3DN2I-DDZrEGWtJqaM-80kmeEDkEAASlrizwVV5jtXBYJc4HBCgriOO6jn3vLSU19hobY5XUEd8ZkUfGwrKRBEjLBUYaAl1JBnKOHaZDKxtwNE1iEP7_ONErg/w640-h480/PHOTO-2019-11-16-16-47-53.jpg" width="640" /></a></p><p style="text-align: justify;"><span style="text-align: left;">Ainda na viagem mencionada no post anterior, Consigliere du Vino esteve em Barolo, visitando La Morra, mais precisamente o produtor Gianni Gagliardo, bem tradicional na região.</span></p><p style="text-align: justify;"><span style="text-align: left;">Na imagem abaixo dá pra perceber bem a "nebbia", que dá nome à uva dos Barolos e Barbarescos...</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYckloN7os9erRcNhgX4L-pPv2zVOLocqdeg1SnHutZUbYMtU2MVHHgYIbFqRwbKyvvjIFOUhhwXojtz0WZ-FwBRK6fVCc6DmRnZdH9bqgO1eIstQKwphXK-n2-yLlu28I65-qTwUVqZq98G1VCuVufFM-xfNaM3kvVsDA4DEs0xvrfX2oFZZ4ap5LA/s1600/PHOTO-2019-11-16-16-47-49%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYckloN7os9erRcNhgX4L-pPv2zVOLocqdeg1SnHutZUbYMtU2MVHHgYIbFqRwbKyvvjIFOUhhwXojtz0WZ-FwBRK6fVCc6DmRnZdH9bqgO1eIstQKwphXK-n2-yLlu28I65-qTwUVqZq98G1VCuVufFM-xfNaM3kvVsDA4DEs0xvrfX2oFZZ4ap5LA/w400-h300/PHOTO-2019-11-16-16-47-49%20(1).jpg" width="400" /></a></div>Um quadro com os aclamados "crus" da região.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4IhGxJyJNjO23cJEvvMYZYsjyMXYIGMEDHDTmyc5g09NGlgniuRLFaikqWdsKlYIRH9zYWE3Vuy4GnWjtEqiN2wNFBRa_3KSBrZoJle4LWIOdGiIG1jFLMBCamvMGfS5EXrbuNPBD1HfFOX4NgyhgBLIIi7GE6PRJNNNaGAJmY_GeT-nIB6jF1zcnw/s1600/PHOTO-2019-11-16-16-47-49.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4IhGxJyJNjO23cJEvvMYZYsjyMXYIGMEDHDTmyc5g09NGlgniuRLFaikqWdsKlYIRH9zYWE3Vuy4GnWjtEqiN2wNFBRa_3KSBrZoJle4LWIOdGiIG1jFLMBCamvMGfS5EXrbuNPBD1HfFOX4NgyhgBLIIi7GE6PRJNNNaGAJmY_GeT-nIB6jF1zcnw/s320/PHOTO-2019-11-16-16-47-49.jpg" width="240" /></a></div>Estivemos visitando a cantina, com os grandes "bottis"<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7BLQ-qjkmpsg7sbkP0nnreuCl8kWbjH84d17zKWghgSvc0OrCTNPphaz8kI3N9hPjofsC6Z0kQA3V3xQv7KY2UrQ0NIrJvp8lz85trDOgXZE134eIZY0TAF-lWR9pYzOSEZaqJ8YYckdMq2jhxdC6-n2vTqxBWZTlUN9RV_VXG92OZah-_A-eGYo6w/s1600/PHOTO-2019-11-16-16-47-50.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7BLQ-qjkmpsg7sbkP0nnreuCl8kWbjH84d17zKWghgSvc0OrCTNPphaz8kI3N9hPjofsC6Z0kQA3V3xQv7KY2UrQ0NIrJvp8lz85trDOgXZE134eIZY0TAF-lWR9pYzOSEZaqJ8YYckdMq2jhxdC6-n2vTqxBWZTlUN9RV_VXG92OZah-_A-eGYo6w/s320/PHOTO-2019-11-16-16-47-50.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bAwxl75t3Cn6a_eO8F2NpExIkJ7vEYMmUbhntg1KIx59W4dEKQ5FYzwOAiKpxU4KFj4blRDqyXGRjQlYiY_kCkn0twCpGF80udG1n9HVOIvZXttYviapaAoVUc_5MQCzaxpU3ZDEMzvnQQfwkwDxke7t7O-UIIYTQRyj7a2V12JnLH8-8Mjce8lqmg/s1600/PHOTO-2019-11-16-16-47-51.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bAwxl75t3Cn6a_eO8F2NpExIkJ7vEYMmUbhntg1KIx59W4dEKQ5FYzwOAiKpxU4KFj4blRDqyXGRjQlYiY_kCkn0twCpGF80udG1n9HVOIvZXttYviapaAoVUc_5MQCzaxpU3ZDEMzvnQQfwkwDxke7t7O-UIIYTQRyj7a2V12JnLH8-8Mjce8lqmg/s320/PHOTO-2019-11-16-16-47-51.jpg" width="320" /></a></div>E em degustação em sala privada, tivemos a oportunidade de provar um belo fligt de vinhos... nebbiolos e barolos... cuja imagem abre esse post.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghp-rXCY_fmohzRX6YPd4M9522GIfEDD9U3GeyfZ3zIXnTSqlLSwV0nWfvPZ51z8IIQrS0v-cJuxnDxQnMQ_uQqXO76fn6TOCSkDkfktM5JsIH02XboKH3_SxwDSy3ltSNR5p7XCIZg6R4t64yBjM7XJN1g_z5GEJDDKUXy94rkBJhL-pOG46Ep4uR1Q/s1600/PHOTO-2019-11-16-16-47-52.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghp-rXCY_fmohzRX6YPd4M9522GIfEDD9U3GeyfZ3zIXnTSqlLSwV0nWfvPZ51z8IIQrS0v-cJuxnDxQnMQ_uQqXO76fn6TOCSkDkfktM5JsIH02XboKH3_SxwDSy3ltSNR5p7XCIZg6R4t64yBjM7XJN1g_z5GEJDDKUXy94rkBJhL-pOG46Ep4uR1Q/w400-h300/PHOTO-2019-11-16-16-47-52.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;">Finalizando, ainda, com um "cru" de Barbera denominado Nizza DOCG, cujo vinhedo de 10 hectares foi adquirido pelo produtor em 2017 em Agliano Terme.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVD6o2P3WeMeVWfLuxwv3tC_xaetUijGl36tcsRK7kbHY9milGeq0XEpEjL2-31EAhtEiDBTJqZT4rtHhIG5APl4FgqEsLASc0g8X_-Z41ljIv8tcpGvRpEwpFBX9-6PVTazdDQnPn6MSEb_cfKAg-zdJsxoiHVgtjCFjoGv9a2KWa0aina3vorSShrg/s1600/PHOTO-2019-11-16-16-47-53%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVD6o2P3WeMeVWfLuxwv3tC_xaetUijGl36tcsRK7kbHY9milGeq0XEpEjL2-31EAhtEiDBTJqZT4rtHhIG5APl4FgqEsLASc0g8X_-Z41ljIv8tcpGvRpEwpFBX9-6PVTazdDQnPn6MSEb_cfKAg-zdJsxoiHVgtjCFjoGv9a2KWa0aina3vorSShrg/w300-h400/PHOTO-2019-11-16-16-47-53%20(1).jpg" width="300" /></a></div><p>Baita produtor, vale a pena a visita. Informações e contato: Gianni Gagliardo Srl. B.ta serra dei turchi, 88 – La Morra 12064 (CN). https://gagliardo.it/</p>RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-42333533218236064852021-10-01T18:40:00.001-03:002022-06-06T18:33:55.621-03:00Feira de Trufas em Alba - Piemonte<p>Em período pré-pandêmico o Consigliere du Vino uniu forças ao Consulado do Vinho em expedição enogastronômica na Itália, oportunidade em que esteve presente na feira das trufas brancas em Alba, que acontece todos os anos para celebrar a "safra" do fungo mais famoso da gastronomia mundial, verdadeira iguaria aclamada por todos os gourmands de plantão.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfO9PXgUZ-wc2xnr4wWNk5_-IQcH4oOc5d1MsdA7AF8m26UvofjZgQ6lB0_sK4TSnReCe0dFwXx2QuxPyjJ3JYQCYK4mZo10ilp5uTzOyMYrc2W5ePHJw0qwOoNzBxquWDgDm6HvIPfypUUCas6ei2zHya4ySwdwojJMXMAF1W-z4_x1YuqmmzJdgeCg/s1600/PHOTO-2019-11-02-16-17-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfO9PXgUZ-wc2xnr4wWNk5_-IQcH4oOc5d1MsdA7AF8m26UvofjZgQ6lB0_sK4TSnReCe0dFwXx2QuxPyjJ3JYQCYK4mZo10ilp5uTzOyMYrc2W5ePHJw0qwOoNzBxquWDgDm6HvIPfypUUCas6ei2zHya4ySwdwojJMXMAF1W-z4_x1YuqmmzJdgeCg/w400-h300/PHOTO-2019-11-02-16-17-06.jpg" width="400" /></a></p><p>A feira é muito bem organizada e a praça de Alba borbulha de pessoas na ocasião e aonde é possível de esbaldar com pratos bem servidos de trufas frescas...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW73poxbO98ivy6c0a7KdeIzYhSfliVI0xmgbalg8j-iRznOHUINzddCtKyIhR1aoyp_TQHvNi77cxNwhGDWKB-b_gQYesual-5vKfl1pxpZOwAviplgauVHvFoF4cPr_fiVJ-5VcZVxQLw5BpnMYcY3K6uYilJg0D-63elybPOfYq-wwspBNqVlqwvA/s1600/PHOTO-2019-11-16-16-54-46.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW73poxbO98ivy6c0a7KdeIzYhSfliVI0xmgbalg8j-iRznOHUINzddCtKyIhR1aoyp_TQHvNi77cxNwhGDWKB-b_gQYesual-5vKfl1pxpZOwAviplgauVHvFoF4cPr_fiVJ-5VcZVxQLw5BpnMYcY3K6uYilJg0D-63elybPOfYq-wwspBNqVlqwvA/s320/PHOTO-2019-11-16-16-54-46.jpg" width="320" /></a></div>Há oportunidade para provar diversos vinhos dos produtores locais...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqVIRrAKs3gv2BRmli2fe3zdtfl1Y9BzbttfowJWiQ7wOO5mbQIl9NuZaGib4XUHl9TSOaCkoJjXFr3IFzFZ8MLzSICdAAnngdfvI-gU3vL5YQcSTsAKmBKEMIz54nAd08MTNTTKFD6Dtf2vz-idnWO2CLwQjrzEcs7nTueQqHwekOy4PG8PlgTX15A/s1600/PHOTO-2019-11-16-16-48-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqVIRrAKs3gv2BRmli2fe3zdtfl1Y9BzbttfowJWiQ7wOO5mbQIl9NuZaGib4XUHl9TSOaCkoJjXFr3IFzFZ8MLzSICdAAnngdfvI-gU3vL5YQcSTsAKmBKEMIz54nAd08MTNTTKFD6Dtf2vz-idnWO2CLwQjrzEcs7nTueQqHwekOy4PG8PlgTX15A/s320/PHOTO-2019-11-16-16-48-02.jpg" width="240" /></a></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GczORruCTDV5-rk4TmNCxo9cgcOSbTkHskwte7J9Xaya52s4HsJYiQw9FMr8kQXdmOPnfUZFAooMQxLEV2WjOVtC5ibWxns5ihtFifiOe478AMn9fZMY1CmPOcVvjDBcELEc8fPgAZQafHKiIi5Z_5pOqCLE77X09kHr9-j4BY4SQK_wokQOGTVe-A/s1600/PHOTO-2019-11-03-04-11-29.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GczORruCTDV5-rk4TmNCxo9cgcOSbTkHskwte7J9Xaya52s4HsJYiQw9FMr8kQXdmOPnfUZFAooMQxLEV2WjOVtC5ibWxns5ihtFifiOe478AMn9fZMY1CmPOcVvjDBcELEc8fPgAZQafHKiIi5Z_5pOqCLE77X09kHr9-j4BY4SQK_wokQOGTVe-A/s320/PHOTO-2019-11-03-04-11-29.jpg" width="240" /></a></p><p style="text-align: justify;"><span style="text-align: left;">Além de comprar alguns utensílios...</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTBZW6EzXKPEPnyzSjmwHVxoC42q1PgMdjuAz9jBW5meWq2oZQL5EvRl-JkMXc-ldnGXQiQeU2bquP_Y4BLQDmI4pXtE1vJgPrFUZEftFXNRUMYJNtxMQy92YhurAIX4m5C_rZeUbYkJ7z0ySHtEfzcynxVpftXbNXvM4dKlenjUB8cn8iiSsGZulUg/s1280/PHOTO-2019-11-06-19-22-18.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTBZW6EzXKPEPnyzSjmwHVxoC42q1PgMdjuAz9jBW5meWq2oZQL5EvRl-JkMXc-ldnGXQiQeU2bquP_Y4BLQDmI4pXtE1vJgPrFUZEftFXNRUMYJNtxMQy92YhurAIX4m5C_rZeUbYkJ7z0ySHtEfzcynxVpftXbNXvM4dKlenjUB8cn8iiSsGZulUg/s320/PHOTO-2019-11-06-19-22-18.jpg" width="240" /></a></div>E, claro, as trufas trazidas pelos "caçadores" locais e expostas... todas pesadas e avaliadas no momento da compra.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LDQpTZwz8k5n9WvB0aoqnhuJmJNs4l13vS82o7Bgw7JJVtpOcGGiaux9PHPlvgcv-4lM8vhBQJBEFQGeaCeM_bQiQEZK1URJrHFPa4mt3AN-I9B8VYMWhTZvf1LKnZSaVErMzLJnFA3xaTUOKWiJubVUcPqPgPNPNfFQ9tHoGF3vHSKfVVp8mdqmnw/s1280/PHOTO-2019-11-06-19-22-17.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LDQpTZwz8k5n9WvB0aoqnhuJmJNs4l13vS82o7Bgw7JJVtpOcGGiaux9PHPlvgcv-4lM8vhBQJBEFQGeaCeM_bQiQEZK1URJrHFPa4mt3AN-I9B8VYMWhTZvf1LKnZSaVErMzLJnFA3xaTUOKWiJubVUcPqPgPNPNfFQ9tHoGF3vHSKfVVp8mdqmnw/s320/PHOTO-2019-11-06-19-22-17.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-5FRllzCpKsFpO4HU0PZz2G70SWYWqNIej90kR51LvPXRFLbqh0voe2WbTJOVJGl1IkJBv88Nw3vbx7Pgo3J2gi9w7TsKthrNyQ4VrHAkmoLEP0e4AaN-gUGiOB243VBgMEdw4WthqfdS2u270MsYyeTQyLYzGorOkAfuGN-Ruw-2B0MTPP5tqqmUQ/s1600/PHOTO-2019-11-02-16-17-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-5FRllzCpKsFpO4HU0PZz2G70SWYWqNIej90kR51LvPXRFLbqh0voe2WbTJOVJGl1IkJBv88Nw3vbx7Pgo3J2gi9w7TsKthrNyQ4VrHAkmoLEP0e4AaN-gUGiOB243VBgMEdw4WthqfdS2u270MsYyeTQyLYzGorOkAfuGN-Ruw-2B0MTPP5tqqmUQ/s320/PHOTO-2019-11-02-16-17-07.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;">E, de quebra, com inscrição pretérita, é possível participar de diversos workshops com chefs renomados...</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtH4yk2-BYi-gz9IE2rVYoV06TsaxMTn7Jh0Vb3F849PzhSwRcsWAdzVqkCVaEJNQqdhHy8pTVemdxjXYrMeYXQVtdLi6fQWy-mzWq3szTE0jF1CFfo9ciGjAfFrGMZivBbGz7Iq0dRtOLqdyacZkaeajgZ8qgiQr8QDmRIE4URsGva5Hnn2CcTGu5g/s1600/PHOTO-2019-11-03-04-10-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtH4yk2-BYi-gz9IE2rVYoV06TsaxMTn7Jh0Vb3F849PzhSwRcsWAdzVqkCVaEJNQqdhHy8pTVemdxjXYrMeYXQVtdLi6fQWy-mzWq3szTE0jF1CFfo9ciGjAfFrGMZivBbGz7Iq0dRtOLqdyacZkaeajgZ8qgiQr8QDmRIE4URsGva5Hnn2CcTGu5g/s320/PHOTO-2019-11-03-04-10-09.jpg" width="320" /></a></div>Enfim, vai uma trufa aí? Só se organizar, a feira costuma ocorrer todos os anos no mês de outubro, em Alba.<br /><p></p>RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-28390593832105594302020-03-04T10:40:00.003-03:002022-05-23T18:31:44.427-03:00Apresentação dos Vinhos da Scotti Wines (em Florianópolis/SC)<div style="text-align: justify;">
Semana que vem o sommelier Mário R. Leonardi*, à frente do <a href="http://missaosommelier.com.br/"><span style="color: blue;">Missão Sommelier</span></a>, apresentará os vinhos do talentoso enólogo Eduardo Scotti, que detém um projeto familiar e está trazendo seus vinhos para o Brasil, junto à importadora Terroir.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIgnR-sFNqOhjbw92astzyD5NmYbR92VFSiN_sqz-5__X72VSvUO_vRVuv514p_Wcp579h7yOWOMddkzjtzcXrIF6hBMfus0QLN43FYgm8WpaADvo5UHOGHopIU6lZ_DNsx17mWGYQ9I3/s1600/PHOTO-2020-03-04-10-15-28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIgnR-sFNqOhjbw92astzyD5NmYbR92VFSiN_sqz-5__X72VSvUO_vRVuv514p_Wcp579h7yOWOMddkzjtzcXrIF6hBMfus0QLN43FYgm8WpaADvo5UHOGHopIU6lZ_DNsx17mWGYQ9I3/s400/PHOTO-2020-03-04-10-15-28.jpg" width="400" /></a></div>
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A apresentação acontecerá na Santa Adega, em Florianópolis, loja de vinhos que tem promovido diversos eventos bacanas, como esse do <a href="http://consigliereduvino.blogspot.com/2018/05/wine-day-qualimpor-na-santa-adega.html"><span style="color: blue;">link</span></a> e, claro, o em epígrafe rsrs. Contatos na foto acima. </div>
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Mais informações sobre a Bodega Scotti, você encontra aqui: <a href="https://www.scottiwines.com/"><span style="color: blue;">https://www.scottiwines.com/</span></a></div>
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<i>*Profissional da área, que lançou a mão escrevendo alguns livros, inclusive, um deles foi comentado <a href="http://consigliereduvino.blogspot.com/2016/06/e-book-missao-sommelier.html"><span style="color: blue;">por aqui</span></a>. Dentre várias atividades ligadas ao mundo do vinho, Mário tem ministrado um curso de formação profissional em Santa Catarina, em relação ao qual você encontra detalhes no link -> <a href="http://missaosommelier.com.br/formacao-profissional-de-sommelier/"><span style="color: blue;">http://missaosommelier.com.br/formacao-profissional-de-sommelier/</span></a></i></div>
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RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-29885061474291692692019-10-03T07:16:00.004-03:002019-10-03T07:16:59.555-03:00Pancetta de Porco em Dry Rub<div class="separator" style="clear: both; text-align: justify;">
A pancetta (barriga) do porco está em alta há algum tempo, mas muita gente se pergunta como cozinhá-la para atingir um ponto macio, porém, com pele crocante. A ideia é mariná-la em tempero seco, por algum tempo, com o tal do dry rub. Nome chique em tradução literal para nada mais do que um punho de temperos sortidos rsrs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4C686jPIH_oUipp1jvA1FharWogpOfoGRDn2GT-w-zf8BYv-5XdKJjHH78EzshboQ9tIXZSVB7WelcIC8Mr52FaxHOZPhxOInDMSPASBzIt22tX5YFHU7zmZLjod4v2T9Kvxj3xOQ5CBg/s1600/pancetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4C686jPIH_oUipp1jvA1FharWogpOfoGRDn2GT-w-zf8BYv-5XdKJjHH78EzshboQ9tIXZSVB7WelcIC8Mr52FaxHOZPhxOInDMSPASBzIt22tX5YFHU7zmZLjod4v2T9Kvxj3xOQ5CBg/s640/pancetta.jpg" width="640" /></a></div>
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Eu gosto de fazer o tempero com a seguinte proporção: 1 colher (sopa) de sal entrefino temperado; 1 colher (chá) de pimenta jamaica; 1 colher (chá) de pimenta do reino moída na hora; 3 colheres (sopa) de açucar mascavo; 1 colher (chá) de cominho em pó; 1 colher e 1/2 (sopa) de páprica defumada; 1 colher (sopa) de alho em pó. E um pouco de alecrim e/ou tomilho.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFcFPyxJGkFN41SUmZeN5z8v0dpdIApni1OKaSeZ6JnViSN_qZz_UIpm-kjq7-wE6Gs-1KRXGyljqEwdq2fDFLnDhKGzJt8NQC_uXs8QXPXVD1grAR0yr412yDGbJB81wixKy81mWDRic/s1600/panc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFcFPyxJGkFN41SUmZeN5z8v0dpdIApni1OKaSeZ6JnViSN_qZz_UIpm-kjq7-wE6Gs-1KRXGyljqEwdq2fDFLnDhKGzJt8NQC_uXs8QXPXVD1grAR0yr412yDGbJB81wixKy81mWDRic/s320/panc.jpg" width="240" /></a></div>
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Aí é só dar uns talhos na pele, de leve, e deixar umas duas horas nesse tempero, aquecer o forno (qdo colocá-la na forno, lembre: pele para cima), regar o fundo da forma com um pouco de vinagre (de jerez ou outro que tenha em casa), um pouco de vinho branco e azeite de oliva.<br />
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É bom embrulhar / colocar papel alumínio por cima e ter paciência. Forno com temperatura baixa umas 3 hrs (+30min no grill) - claro que irá depender do seu forno aí ;)<br />
obs.: Caso seu forno não tenha grill, pode passar a parte da pele na frigideira com azeite de oliva.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kC6jOxEWhCa2X7weZZ-LLUqAjgmahjkmwaiQNs6ldTONPPJnf3iiehmje-taD1HygZS3puw-7XyvImvXxa06PEVjgOs-yWyDHql24d19zKX5_SflqUzqsMvqSa0zGFTvwSXU5yzAbxp1/s1600/pance.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kC6jOxEWhCa2X7weZZ-LLUqAjgmahjkmwaiQNs6ldTONPPJnf3iiehmje-taD1HygZS3puw-7XyvImvXxa06PEVjgOs-yWyDHql24d19zKX5_SflqUzqsMvqSa0zGFTvwSXU5yzAbxp1/s320/pance.jpg" width="240" /></a></div>
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Deve sair mais ou menos assim como na foto acima rsrs. Quando tirar o papel alumínio para ligar o grill, passe um pouco mais de vinagre na pele e, se necessário, escorra um pouco do líquido. Depois de pronta, só porcionar e servir, como na foto lá em cima.<br />
Sirva o prato com acompanhamento de sua preferência, na primeira foto do post foi um purê de abóbora que ficou bacana.<br />
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Abaixo com acompanhamento diverso: purê de couve-flor e chips de couve folha, com salsa verde.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQo1ihyiXxDUlhRzFfr64Rj3PmZojqRd_eQla1i5DM44QksR7dao_Wmy6blrMBN3SJz5YZGqdQIbEYJe7faLpQMYW8QSTr5-GmXhtkYuSRY4zJz7kXVq-xMyVDvivYldHq6-wEDOs_nna/s1600/PHOTO-2019-09-27-23-17-58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQo1ihyiXxDUlhRzFfr64Rj3PmZojqRd_eQla1i5DM44QksR7dao_Wmy6blrMBN3SJz5YZGqdQIbEYJe7faLpQMYW8QSTr5-GmXhtkYuSRY4zJz7kXVq-xMyVDvivYldHq6-wEDOs_nna/s640/PHOTO-2019-09-27-23-17-58.jpg" width="640" /></a></div>
Esses purês tem feito sucesso por aqui rsrs. Em momento oportuno, publicarei as respectivas receitas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAvOiGPuKq5nH2ho1PUWHmwu-38tqlFY2U-PtwtjAVJwxtbzVOkF2EADtRMk8pcXGHzTjs59p4GHkd79d5g97teKtbKNXCbh8gj2ueIM8JzU9hzFlFpw0pDHDV7mm8OamRyWfHV6iroq6/s1600/pancet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAvOiGPuKq5nH2ho1PUWHmwu-38tqlFY2U-PtwtjAVJwxtbzVOkF2EADtRMk8pcXGHzTjs59p4GHkd79d5g97teKtbKNXCbh8gj2ueIM8JzU9hzFlFpw0pDHDV7mm8OamRyWfHV6iroq6/s640/pancet.jpg" width="480" /></a></div>
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Aí é só abrir aquele Vino Nobile di Montepulciano, Riserva, 2008, e correr pro abraço. Esse da Carpineto, em garrafa magnum (1,5L) estava em ótimo estágio de evolução, pronto para ser aberto. </div>
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O Vino Nobile di Montepulciano é uma ótima alternativa na região da Toscana, vivendo às sombras do Brunello di Montalcino, mas que, dependendo do vinho, brilha muito e faz bonito à mesa.RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-13729629496880194102019-10-01T11:14:00.003-03:002019-10-01T11:14:30.570-03:00Visita à vinícola Glen Carlou - Paarl - África do Sul<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fsiDPySPLadHEFFpORsyDRaTiutaBHtXEoLJA1yJvgVcsULWPrVe1SeZgTlM-jwFGGcpWl1hPg1BlAI5xd0nkpO7BtsEVIZrwi9IDisqu_CngFrxMhWzCrhuCo2UTwgdtRmGE-ACEBvy/s1600/glen13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fsiDPySPLadHEFFpORsyDRaTiutaBHtXEoLJA1yJvgVcsULWPrVe1SeZgTlM-jwFGGcpWl1hPg1BlAI5xd0nkpO7BtsEVIZrwi9IDisqu_CngFrxMhWzCrhuCo2UTwgdtRmGE-ACEBvy/s640/glen13.jpg" width="640" /></a></div>
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Estivemos visitando a vinícola Glen Carlou, na África do Sul, localizada na região de Paarl. Uma ótima experiência, com excelente serviço, gastronomia de primeira e, logicamente, regada a bons caldos.</div>
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Dica: reserve a degustação na área interna e, se possível, almoce na área externa para ter acesso a uma vista fantástica.</div>
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Ah, recentemente houve uma reforma por lá, mas já estão abertos novamente sob a batuta do Chef Johan Stander. Para quem tiver interesse, os vinhos da Glen Carlou estão disponíveis no mercado brasileiro, através da importadora Decanter.</div>
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Enfim, retornando a visitação, após conhecermos alguns rótulos da nova safra da vinícola, almoçamos conforme a dica acima, oportunidade em que, após o couvert com pães selecionados, experimentamos um excelente terrine de pato.</div>
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Em seguida, degustamos uma geléia/sopa de beterraba com melancia e toque de queijo de cabra, bem refrescante e, outrossim, uma entradinha com carne bem temperada.</div>
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Provamos a truta defumada, que estava ótima.</div>
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E aí abrimos uma garrafa de um vinho de produção limitada, com uma uva meio inusitada, ao menos na região: The Curator's Collection - Malbec - 2017. Excelente pedida.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5U5iT4arbXTuNMpOegEHX6B9i8Xa6FTm1XaYFtCO4VKXrNIKsLaDTKdzIWWUfxg5KRPQXSJs631rT9yX2BseMmrH0F-UJXMVoauJx2SsZNXzHXDKWpHbzONlWV5NZR4jdT_nPBCc3z2z/s1600/glen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1024" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5U5iT4arbXTuNMpOegEHX6B9i8Xa6FTm1XaYFtCO4VKXrNIKsLaDTKdzIWWUfxg5KRPQXSJs631rT9yX2BseMmrH0F-UJXMVoauJx2SsZNXzHXDKWpHbzONlWV5NZR4jdT_nPBCc3z2z/s640/glen.jpg" width="480" /></a></div>
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Para acompanhar um vinho dessa estirpe, optamos pelo típico avestruz, com guarnição de aspargos e molho de iogurte, além de damascos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTKg_zwvPy2bW2FqHHZI8rtgENhs60mafh9pt2k171dwwDPkb_32AYB3ps6qk5aIRCC80iHm4iE_pXrCk6eQ2u3lUWMDsHr_j8ACRFHwUnNNU0zdWYgD8ftC407CVOgrJsEH1_XAnREes/s1600/glen4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTKg_zwvPy2bW2FqHHZI8rtgENhs60mafh9pt2k171dwwDPkb_32AYB3ps6qk5aIRCC80iHm4iE_pXrCk6eQ2u3lUWMDsHr_j8ACRFHwUnNNU0zdWYgD8ftC407CVOgrJsEH1_XAnREes/s640/glen4.jpg" width="640" /></a></div>
Com aquelas batatas crocantes para acompanhar...<br />
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Pescoço de cordeiro cozido de modo irrepreensível ;)<br />
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Passando aos doces, chegou à mesa uma pré-sobremesa, oferecida pela casa.<br />
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Com um creme brulee diferenciado, escoltado por uma taça do excelente vinho de sobremesa "The Welder", feito com uvas Chenin Blanc.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijm1_s3dPwyRbimYrgsRYKwLeRPZaFhg7zMbA2hEPTEcA2ZY5aH4_me3XDpacshAfk5gWnYe7TMCs7lRXpsRi0WRRU4xmOTxqyu08tE3fYNZ11UwT9__Te5aDwXX4OVFtH_7jJtLDCmGx8/s1600/IMG_6047+%25281%2529.JPG" imageanchor="1"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijm1_s3dPwyRbimYrgsRYKwLeRPZaFhg7zMbA2hEPTEcA2ZY5aH4_me3XDpacshAfk5gWnYe7TMCs7lRXpsRi0WRRU4xmOTxqyu08tE3fYNZ11UwT9__Te5aDwXX4OVFtH_7jJtLDCmGx8/s400/IMG_6047+%25281%2529.JPG" width="400" /></a></div>
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No detalhe, a foto do vinho que escoltou o almoço, pinçado da carta de vinhos do restaurante, com produção de 1.520 garrafas (6 barris).</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Resultado de imagem para glen carlou restaurant images" height="480" src="https://glencarlou.co.za/wp-content/uploads/2018/05/Country-Life-Restaurant.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Foto extraída do site da vinícola</span></td></tr>
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<tr><td style="text-align: center;"><img alt="Resultado de imagem para glen carlou restaurant images" height="400" src="https://glencarlou.co.za/wp-content/uploads/2017/05/glen-carlou-cape-town-etc-news-article-1.jpg" style="margin-left: auto; margin-right: auto;" width="323" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Foto extraída do site da vinícola</span></td></tr>
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Como dito, o serviço foi muito bom e a equipe da vinícola foi super atenciosa. A qualidade em geral impressiona bastante, além, é claro, da beleza do local. Vale a pena a visita pra quem estiver por lá!<br />
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Temos ido a algumas vinícolas ultimamente, uma boa recomendação em Mendoza (Argentina) consta deste link interno: <a href="https://consigliereduvino.blogspot.com/2019/01/piquenique-em-bodega-alta-vista-mendoza.html"><span style="color: blue;">https://consigliereduvino.blogspot.com/2019/01/piquenique-em-bodega-alta-vista-mendoza.html</span></a></div>
RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-41063965692625980262019-09-29T11:03:00.001-03:002019-09-29T11:03:44.539-03:00Quinta do Vallado - Wine Dinner<div class="separator" style="clear: both; text-align: justify;">
Em parceria com a importadora PPS, estivemos no restaurante Troffi (localizado em Coqueiros, Florianópolis/SC), aonde foi promovido um jantar com o simpático e sempre atento Tiago Soares, contando também com a presença do sommelier e representante comercial Marcos Lubi.</div>
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Fundada em 1716, a Quinta do Vallado é uma das mais antigas e famosas vinícolas do Vale do Douro. Situada às margens do Rio Corgo, não há muitos anos inaugurou um hotel rural de charme. Os vinhos portugueses da Quinta do Vallado são trazidos ao Brasil com exclusividade pela PPS Importadora.</div>
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Abrimos os trabalhos com o ótimo Vallado Branco, que se mostrou muito aromático e escoltou muito bem chips de tapioca com pasta de abacate e polvo grelhado.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqa9SQpSUx3DUW2wsgP68mQdVjthJGK9y2dP4l9S0k5B-GAgG-C4TDtOmMEJSfHyr-dzXrOs9elW0SoQAUpvU19qlTEwmhzUQquxpjWXQD2RZkEDcZdYPQ4DP_YAsiC8SbeODWX9E6wIgh/s1600/valll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqa9SQpSUx3DUW2wsgP68mQdVjthJGK9y2dP4l9S0k5B-GAgG-C4TDtOmMEJSfHyr-dzXrOs9elW0SoQAUpvU19qlTEwmhzUQquxpjWXQD2RZkEDcZdYPQ4DP_YAsiC8SbeODWX9E6wIgh/s400/valll.jpg" width="400" /></a></div>
<span style="text-align: justify;">Dando sequência ao jantar, foi servido um bacalhau tenro e bem temperado, que pareou bem com o carro chefe da casa, o Quinta do Vallado Douro Tinto.</span><br />
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Então, foi a vez do Reserva Field Blend, além do Orgânico Douro Superior, os quais se mostraram já prontos, apesar da jovialidade e, claro, do potencial de guarda que podem alcançar esses vinhos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_t7ZDxrBai0-2yMr5HLy6RPqJy9fF-GQgcvbKTCZv9rXUtxjXvHitGfkld1yeCA6muZtTxqNP5wBgRiWoRgPFQJjXHkSCh80tAJQL-RTKLce7_bEX9VNHCcy-FAiYT6rE8U8jwndgsz5/s1600/IMG_6044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_t7ZDxrBai0-2yMr5HLy6RPqJy9fF-GQgcvbKTCZv9rXUtxjXvHitGfkld1yeCA6muZtTxqNP5wBgRiWoRgPFQJjXHkSCh80tAJQL-RTKLce7_bEX9VNHCcy-FAiYT6rE8U8jwndgsz5/s400/IMG_6044.JPG" width="400" /></a></div>
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Ambos vieram a combinar muito bem com o mignon ao molho de cogumelo, com purê trufado e chips.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFMV1LfpctaKzW3l-Gt4g-M-QjdgujSpyGOzylD9H5H7I554Vq7O99ZRp2pl91US_Ahcyxyt5JSMdwE1Eviwx1xwKewbvbrtAaDgpYo4E5P68CRI4TOKuhMqKzKCWn_sOe60QdBjNUfEQ/s1600/valaa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFMV1LfpctaKzW3l-Gt4g-M-QjdgujSpyGOzylD9H5H7I554Vq7O99ZRp2pl91US_Ahcyxyt5JSMdwE1Eviwx1xwKewbvbrtAaDgpYo4E5P68CRI4TOKuhMqKzKCWn_sOe60QdBjNUfEQ/s400/valaa.jpg" width="300" /></a></div>
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Para fechar a noite (agraciada com um ótimo serviço e boa gastronomia) e adoçar a vida, nada melhor que um Porto...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IAIox4MLLDNGh_To2u_OJ49-8feLNwKxk2SG0ceVW47Ugtmqkxq_btQsaunU-yUR7-qs1cArGGXy1RsziaZ-2aR0DBsgxKTTwzsUX-1dPfHsUpHcna6RIaTbPn6HqaResIfPpPDpM35p/s1600/va2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IAIox4MLLDNGh_To2u_OJ49-8feLNwKxk2SG0ceVW47Ugtmqkxq_btQsaunU-yUR7-qs1cArGGXy1RsziaZ-2aR0DBsgxKTTwzsUX-1dPfHsUpHcna6RIaTbPn6HqaResIfPpPDpM35p/s320/va2.jpg" width="240" /></a></div>
Guarnecido com uma sobremesa bem elaborada, a base de chocolate amargo e sorvete.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEq1LYlXdNwXcoAC5V7rxX4_JEF5mALMlBqrz4J1gtYDLnA8FTNH81m3r6tTV1G02uIhTZdkFj18lY5kH4PrTCUjbHLqbd9EptnahDo4U9txcmFetGjyxWgrwBHhZAa_Dt12ES2SddS8SY/s1600/val54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEq1LYlXdNwXcoAC5V7rxX4_JEF5mALMlBqrz4J1gtYDLnA8FTNH81m3r6tTV1G02uIhTZdkFj18lY5kH4PrTCUjbHLqbd9EptnahDo4U9txcmFetGjyxWgrwBHhZAa_Dt12ES2SddS8SY/s320/val54.jpg" width="240" /></a></div>
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Vale registrar que em oportunidade não muito distante, fizemos um embate do excelente Touriga Nacional, safra 2012 x 2015, que foi muito interessante para depreender a capacidade de envelhecimento, além da agregação de complexidade que o tempo transmite ao vinho. Saúde e até a próxima.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4Sbay3zXq7UZg3sx8w0yatn4pc6G-ZaB9PFFdDElnZWFKPSh3JVE-UqkhqcOU4CoAGxQqR9qCv__b72qyNJ9oi1AmSn3xuhHWA2UG6xBaS2uIgg-zjIhkqBbFyrxzRlq4KWlBH6rF397/s1600/val2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4Sbay3zXq7UZg3sx8w0yatn4pc6G-ZaB9PFFdDElnZWFKPSh3JVE-UqkhqcOU4CoAGxQqR9qCv__b72qyNJ9oi1AmSn3xuhHWA2UG6xBaS2uIgg-zjIhkqBbFyrxzRlq4KWlBH6rF397/s640/val2.jpg" width="480" /></a></div>
ps.: Em Santa Catarina, quem tiver interesse em adquirir rótulos da Quinta do Vallado, pode entrar em contato diretamente com o representante Marcos Lubi, no fone (48) 9 8466-5675.RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-41089606515533278692019-09-27T14:46:00.001-03:002019-09-27T14:46:45.514-03:00Tara - Ventisquero (Chile) + Centolla<div class="separator" style="clear: both; text-align: justify;">
O projeto Tara da Ventisquero é ousado ao produzir vinhos de alta qualidade em condições extremas: na região do deserto do Atacama, Chile.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QON0EGHzd2KYp81VHmg-XoG5jot2L7uwoZ_KO4lwd_ljzmJviVi-pMud9thUKvSTdPZzXQTYIALhrw9XPCQ48WF8xmNJR2NeBWfeNuAslrXr0RA-e6MQ4eu-LpZifdo5kIQ7cE2g0d5x/s1600/tara_medium.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="681" data-original-width="370" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QON0EGHzd2KYp81VHmg-XoG5jot2L7uwoZ_KO4lwd_ljzmJviVi-pMud9thUKvSTdPZzXQTYIALhrw9XPCQ48WF8xmNJR2NeBWfeNuAslrXr0RA-e6MQ4eu-LpZifdo5kIQ7cE2g0d5x/s400/tara_medium.jpg" width="216" /></a></div>
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Já há alguns anos no mercado (trazido pela Cantu), o exemplar (à direita) em questão, Chardonnay (White wine n. 1) da safra 2015, mostra-se com uma bela coloração, destacando-se um aroma de melão e lichia, com um quê sápido e mineral. Na boca tem muita complexidade, mas mostra equilíbrio. Um vinho para iniciados.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKzl7hokXcrSBZ6Y7zac2IHTaXrNvQntZuv7yDz90C2V_jDC-OXU7ykz-0PTQe4rVoesbYtFX25_0ItkTJoky0EaE1ncNVybVMz1nYA4XyO9VINnDbx5O7r0q97a2HOY97_TiO2bKUDfn/s1600/tara1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKzl7hokXcrSBZ6Y7zac2IHTaXrNvQntZuv7yDz90C2V_jDC-OXU7ykz-0PTQe4rVoesbYtFX25_0ItkTJoky0EaE1ncNVybVMz1nYA4XyO9VINnDbx5O7r0q97a2HOY97_TiO2bKUDfn/s640/tara1.jpg" width="480" /></a></div>
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Com um vinho ousado desses, arriscamos um arroz negro com carne de caranguejo centolla e... </div>
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O veredicto é que ficou bacana. Aliás, para quem não conhece centolla, dê uma olhada nessa outra receita: <a href="http://consigliereduvino.blogspot.com/2012/06/centolla-com-couscous-marroquino.html"><span style="color: blue;">http://consigliereduvino.blogspot.com/2012/06/centolla-com-couscous-marroquino.html</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRfqLqhsouk1xCZN3AhyphenhyphenV9XwZss3CobvrLpoiU6OVOyCGzz-v21D9icohueRIejSb6XlUbrbZ0GLOuzM9cTGVGGngV7cnj8Xg4L_saxIQ0xTgrgC2piM-qrTNryfTXcAxecOHDu_bAyzGv/s1600/tara2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRfqLqhsouk1xCZN3AhyphenhyphenV9XwZss3CobvrLpoiU6OVOyCGzz-v21D9icohueRIejSb6XlUbrbZ0GLOuzM9cTGVGGngV7cnj8Xg4L_saxIQ0xTgrgC2piM-qrTNryfTXcAxecOHDu_bAyzGv/s640/tara2.jpg" width="480" /></a></div>
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O insumo em questão era daqueles enlatados, comprado diretamente no Chile. Super delicado, acompanhado de um arroz negro "mais neutro" (apenas refogado com alho poró, cebola e alho), não foi sobrepujado e, inclusive, deixou o vinho brilhar. O arroz é daqueles riso nero integral, de longa cocção (+40min). </div>
RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-78815378422156380032019-09-25T19:53:00.002-03:002019-09-25T20:18:52.700-03:00Restaurante Tanit, São Paulo<div style="text-align: justify;">
Em recente viagem a São Paulo, estivemos no restaurante Tanit, que tem uma pegada meio espanhola localizado no Jardim Paulista. Há bastante movimento, então recomenda-se fazer reserva, ou chegar cedo / tarde ou, ainda, pedir um drink com petisco na área de espera externa enquanto aguarda uma mesa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNMIwmg54krd5M1BxY8Vb67kYltUDkXD4tVs9-z6w6E0KVml5lJAqGeoNNlZV4GibGQKOozP76132vYx4iArhYVwUBTrwXgtGNS1IaqlKbwDc34cyu7jI_T1aCp-yvUilu7AuY28SsuKH/s1600/restaurante-tanit472.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="415" data-original-width="702" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNMIwmg54krd5M1BxY8Vb67kYltUDkXD4tVs9-z6w6E0KVml5lJAqGeoNNlZV4GibGQKOozP76132vYx4iArhYVwUBTrwXgtGNS1IaqlKbwDc34cyu7jI_T1aCp-yvUilu7AuY28SsuKH/s400/restaurante-tanit472.jpg" width="400" /></a></div>
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A cargo do chef espanhol Oscar Bosch, que foi eleito o chef do ano pela edição Comer e Beber da Veja de 2017, o cardápio é muito atrativo, variando entre tapas para partilhar a entradas interessantes, além de apetitosos pratos principais. Com tantas opções que chamaram atenção e aguçaram o apetite, acabou não sobrando espaço para provarmos as sobremesas. Já há desculpa para retornar rsrs.</div>
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Iniciamos o almoço com croquetas de queijo de cabra e alho poró, mas também recomenda-se os mini cones de tartar de atum.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6RoVKpFLPbgbYmuoYkLL16874E8YXvwmIRFOUyMbZ6WBQFf546dhPi_0piaAcUPF_0p8rm-oL8O5Pcj146vSWwgc2L9YCxQ_GDAnCtNMk3_AC1MXsNTEB6DwSCpEF_nHjqySVO9e2hVo/s1600/IMG_5105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6RoVKpFLPbgbYmuoYkLL16874E8YXvwmIRFOUyMbZ6WBQFf546dhPi_0piaAcUPF_0p8rm-oL8O5Pcj146vSWwgc2L9YCxQ_GDAnCtNMk3_AC1MXsNTEB6DwSCpEF_nHjqySVO9e2hVo/s320/IMG_5105.jpg" width="240" /></a></div>
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As vieiras grelhadas com toque trufado estavam muito boas.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg26Y6JexBeGB00NiPrKLrFCxyX1sCqxBpvub46ueXVeKWoLeU68awx8u1cgOA2YENZfiqJJkoWip0dTJHcoiAraEnLMh0WMEEkw8iTiSZvF6Rg2BmUQ1sBCHwzUN68nSUwmTINqEdvq-0G/s1600/tanit1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg26Y6JexBeGB00NiPrKLrFCxyX1sCqxBpvub46ueXVeKWoLeU68awx8u1cgOA2YENZfiqJJkoWip0dTJHcoiAraEnLMh0WMEEkw8iTiSZvF6Rg2BmUQ1sBCHwzUN68nSUwmTINqEdvq-0G/s640/tanit1.jpg" width="480" /></a><br />
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Por sua vez, a rabada desfiada fez bonito, com musseline de mandioquinha, farofa de alho e crispy de couve. Top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9rvyXTKr6UnhOkprKvrcvH5Jwd8Mv3ySs-h4RKM2ICDA0UAmPwwpdo9YMIaC3SYGnRB3bU4d4nMM_IexgmzcfPmWF4ACSCz24gO17yjQIRyw3jqcL3VOQvdLKQvNjByLQFxvRX9Sp-1c/s1600/tanit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9rvyXTKr6UnhOkprKvrcvH5Jwd8Mv3ySs-h4RKM2ICDA0UAmPwwpdo9YMIaC3SYGnRB3bU4d4nMM_IexgmzcfPmWF4ACSCz24gO17yjQIRyw3jqcL3VOQvdLKQvNjByLQFxvRX9Sp-1c/s640/tanit2.jpg" width="480" /></a></div>
O leitãozinho cozido à baixa temperatura, com texturas de cenoura e chutney também estava muito bom, só faltou um toque mais crocante na pele (que parece que foi um acaso do dia, mesmo!).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtk_4X3b9TTT6bZ-qRgcsr3JQzpxE-gKq-cSeQe7rKdI15vjDNlxdzHDNpexE7kZ1Cup1Ubd_flG11bdrgi_tSuGoL0pPPZKRBeQNQecAG5_hgdhxs9-WK4JRdi7GtAuy_lB0RunDWuKla/s1600/tanit3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtk_4X3b9TTT6bZ-qRgcsr3JQzpxE-gKq-cSeQe7rKdI15vjDNlxdzHDNpexE7kZ1Cup1Ubd_flG11bdrgi_tSuGoL0pPPZKRBeQNQecAG5_hgdhxs9-WK4JRdi7GtAuy_lB0RunDWuKla/s640/tanit3.jpg" width="480" /></a></div>
Muito bom e vale, sem dúvidas, a visita. Um achado na região.<br />
Informações: TANIT - Rua Oscar Freire, 145. São Paulo - SP. Fone 11 3062 6385.
RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-88678666455693579542019-09-09T16:54:00.000-03:002019-09-27T15:19:06.721-03:00Salmão com molho de maracujá<div class="separator" style="clear: both; text-align: justify;">
Em determinada oportunidade, provamos um prato que foi inspiração para essa receita lá em Colônia del Sacramento (Uruguai), em um belo dia de Sol. </div>
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A receita é prática e pode ser adaptada, a depender do ponto de maturação do maracujá.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ky9vBRR59A6B_AWAf_zmjyUKGhh1juoZWMEXXXG_eA3LNaCh-Jqn0KXJjqm_AMd2adLeQpjLT6C1veOfisDjXtPKXzCsEJ2OPoWGLaLzeG8wVW-SNQekYMAtfKfOMHvVJiS0kwCG8Xpo/s1600/tara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ky9vBRR59A6B_AWAf_zmjyUKGhh1juoZWMEXXXG_eA3LNaCh-Jqn0KXJjqm_AMd2adLeQpjLT6C1veOfisDjXtPKXzCsEJ2OPoWGLaLzeG8wVW-SNQekYMAtfKfOMHvVJiS0kwCG8Xpo/s640/tara.jpg" width="640" /></a></div>
Aqui o preparo é rápido, apostando no pragmatismo.<br />
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Refogue uma cebola (bem picada) na manteiga e azeite de oliva. Misture em um bowl uma colher (de sopa) de maizena com o suco de 2 maracujás (pode coar antes) e um chorinho de vinho branco; e acrescente ao refogado, misturando bem com um fouet. Acerte o sal (se o maracujá estiver muito azedo, pode acrescentar um pouco de açúcar). Fogo baixo e mexendo sempre, até o líquido ficar bem brilhante e a maizena estar dissolvida (prove, sempre).<br />
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Ao final, acrescente 100 ml de caldo de peixe (opcional) e deixe reduzir mais um pouco. Com o molho pronto, é só grelhar o salmão (temperado com sal, pimenta do reino, gengibre, tomilho) na frigideira antiaderente, começando com a pele para baixo. Lembrando que filé de salmão e peito de pato é importante colocar o alimento na frigideira ainda desligada e deixar a pele ir aquecendo à medida que a temperatura da frigideira vai subindo.<br />
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Simples assim.</div>
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Acompanhamento: batatas rústicas e uma farofinha de pequi.<br />
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Na ocasião, abrimos um vinho branco da serra de Santa Catarina, produzido por Villaggio Bassetti.<br />
O rótulo aparece ao fundo da foto do prato. Trata-se do Donna Enny (uma homenagem a matriarca da família), um sauvignon blanc de responsa com fermentação em barrica de caralho francês, e permanência sobre as lias. Um vinho complexo, untuoso, com boa mineralidade e que escoltou muito bem o prato. </div>
RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-65580159061903222902019-09-02T19:13:00.000-03:002019-09-27T14:47:14.639-03:00Brancos Inusitados<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZrlIqbAINa01YFYuRrKl5kNxRx6jJi9-00R7OEPVaSv9KAJSJEO9wY9030ZWUx46aslUDZRm7YWUqlWetRL44U1aRAoyaP9PHBHmHTJkBtEPWDyBVc7GnFw7NIsbzvkhReFn08vIAzG6/s1600/insall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZrlIqbAINa01YFYuRrKl5kNxRx6jJi9-00R7OEPVaSv9KAJSJEO9wY9030ZWUx46aslUDZRm7YWUqlWetRL44U1aRAoyaP9PHBHmHTJkBtEPWDyBVc7GnFw7NIsbzvkhReFn08vIAzG6/s640/insall.jpg" width="640" /></a></div>
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Há poucos meses tivemos a oportunidade de participar de uma degustação de vinhos brancos não tão comuns, contando com variedades de cepa única, em noite bastante descontraída regada a bons papos. A ideia era fugir um pouco das denominações e uvas mais comuns...</div>
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Iniciamos os trabalhos com o vinho da foto abaixo, o francês Domaine de I'Idylle da safra 2018, proveniente do Savoie e produzido com a variedade Jacquère, sem passagem por barricas, o qual se mostrou bastante floral nos aromas. Ótima pedida para uma tábua de queijos de massa mole.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-nW-g9dWLIEnhng9wW1-8XLFD6NVGn_WLjynGPIZYzlwombGXPkVCyAmvSlDzYFwe7YX-iPi2fcgx99GJ11_zq01Hxp4ccKZ51UQ3UHLdjRLMPfzpAl0lhEBk0bV7M99al3K7eAgwmpz/s1600/ins1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-nW-g9dWLIEnhng9wW1-8XLFD6NVGn_WLjynGPIZYzlwombGXPkVCyAmvSlDzYFwe7YX-iPi2fcgx99GJ11_zq01Hxp4ccKZ51UQ3UHLdjRLMPfzpAl0lhEBk0bV7M99al3K7eAgwmpz/s400/ins1.jpg" width="300" /></a></div>
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Em seguida, desarrolhamos um Sauvignon Blanc. Aí você se pergunta o que este vinho tem de inusitado? Ele vem da Borgonha, região berço da Chardonnay, da apelação de Saint-Bris, que é justamente a única da região dedicada a S.B.. Abaixo, no detalhe o vinho: Domaine des Temps Perdus Clotilde Davenne Saint-Bris AOC 2017.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcn8eTk7Hq41gyCtYYVAyVrOqy1k1EEF4b7at1sSajA9j3fXtZvL1nkgt8PfQnmFuoB-Ex4sXLaR6PX_PsFlQTQf0Stdih7BdsVHcKsLWKcVQQil7vNw-Im6n0f5ZLpqN_tOzHCIL9_w1/s1600/ins2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcn8eTk7Hq41gyCtYYVAyVrOqy1k1EEF4b7at1sSajA9j3fXtZvL1nkgt8PfQnmFuoB-Ex4sXLaR6PX_PsFlQTQf0Stdih7BdsVHcKsLWKcVQQil7vNw-Im6n0f5ZLpqN_tOzHCIL9_w1/s400/ins2.jpg" width="300" /></a></div>
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Na sequência, foi a vez do Hiedler - uva Grüner Veltliner - Löss, safra 2017, advindo da Áustria. Também sem passagem por madeira, mostrou-se bastante mineral e agradável.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ22XDZ3KjnNX93L1t2is9Ya0paQNBFMy8z2zxEwloBU8G_Ye0eN2wncDbpB-ayyNcji7gkR2Nt4azjAl2bSVlTfAlB3urIEXAMsQBdBa0CbioIZnaFhDogthm04O18D7ZGozdjYBuTVnv/s1600/inst221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ22XDZ3KjnNX93L1t2is9Ya0paQNBFMy8z2zxEwloBU8G_Ye0eN2wncDbpB-ayyNcji7gkR2Nt4azjAl2bSVlTfAlB3urIEXAMsQBdBa0CbioIZnaFhDogthm04O18D7ZGozdjYBuTVnv/s400/inst221.jpg" width="300" /></a></div>
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Já com passagem em barricas, aliás, barrica (no singular), pois a produção se limita a 300 gfas, foi a vez do The Wine Thief, uvas Roussanne, safra 2017, de Slanghoek Valley na África do Sul. Este exemplar faz fermentação malolática natural, aportando algumas notas lácteas (iogurte) muito interessantes. Recentemente foi lançado pelo produtor um vinho Marssanne 100%, demonstrando a aptidão para gerar bons brancos baseados em uvas do vale do rhone. Aliás, trouxemos esse vinho direto da fonte (africa do sul), viagem que renderá alguns posts em seguida ;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxVV3CSwZkxycBWzG0QuzIFkTi2reCq3O2fO9EgF7LslUQWgNrmAFjbOswxljVyOiJHWl92Sf4fZOYjyNfoZi0utVfpzBClvJLg8SOtKcoiUGZ-mtkvUGEg7MLR9dYMS7nTIQSHsQ0wnV/s1600/ins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxVV3CSwZkxycBWzG0QuzIFkTi2reCq3O2fO9EgF7LslUQWgNrmAFjbOswxljVyOiJHWl92Sf4fZOYjyNfoZi0utVfpzBClvJLg8SOtKcoiUGZ-mtkvUGEg7MLR9dYMS7nTIQSHsQ0wnV/s400/ins.jpg" width="300" /></a></div>
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Voltando aos exemplares europeus, um vinho com bastante complexidade feito da uva Savagnin, produzido no Jura pelo Domaine Rolet, um Arbois Blanc Nature, safra 2016. Algumas notas oleaginosas, com paladar bastante seco. Passagem de 12 meses em barricas de carvalho francês.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLyft60b0nIgDPoFzxgWlgw67pTCiQJM_j1G4mwJfreAYMEWqVYk3dGmcnwHS896FUtG4KaaTdFbRq7GHkFWnPMU2dkBPZB4Bcf0a1dMgk9-h1BExQ62A3Vxm9zCRI7W1YHtN17YOTfcJ/s1600/PHOTO-2019-06-22-23-34-46+%25281%2529.jpg" imageanchor="1" style="text-align: start;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLyft60b0nIgDPoFzxgWlgw67pTCiQJM_j1G4mwJfreAYMEWqVYk3dGmcnwHS896FUtG4KaaTdFbRq7GHkFWnPMU2dkBPZB4Bcf0a1dMgk9-h1BExQ62A3Vxm9zCRI7W1YHtN17YOTfcJ/s400/PHOTO-2019-06-22-23-34-46+%25281%2529.jpg" width="300" /></a></div>
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Aqui abrimos um parênteses para comentar de um vinho que não entrou no painel por ser um corte de uvas (52% Chardonnay - 32% Fiano - 16% Sauvignon Blanc), feito pela Onofri em Mendoza (vinhedos em El peral, vista flores e agrelo), com produção também limitada (1200 gfas). Um belo achado!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIScelwbxRMxWowuyT74GV7vGoHtwsRjcUNuP6ugIMOqxAQgzHvXVG09V-kJ7pOb6l8P8Q6XJL-0IVIYQDXa4iCJBfFLwYRctlDP-sARxL8cf92AK2UJcms5XXsU0t8Q-bxsr_ZU4fG5V/s1600/ins4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIScelwbxRMxWowuyT74GV7vGoHtwsRjcUNuP6ugIMOqxAQgzHvXVG09V-kJ7pOb6l8P8Q6XJL-0IVIYQDXa4iCJBfFLwYRctlDP-sARxL8cf92AK2UJcms5XXsU0t8Q-bxsr_ZU4fG5V/s400/ins4.jpg" width="300" /></a></div>
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Pra fechar a noite, depois de uma aeração, abrimos um De Martino, denominado Viejas Tinajas, de uvas Muscat, safra 2013. Tal rótulo alcançou, tanto na safra 2012 quanto na 2013, o posto de melhor branco chileno pelo Guia Descorchados.</div>
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Produzido, como dito, no Chile, mais precisamente no Valle del Itata, já mostrando uma coloração âmbar, que tem amadurecimento de 6 meses em ânforas centenárias de argila. Esse vinho tem a mão do talentoso enólogo Marcelo Retamal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpa3lJxnP6Q8sC8odqsvYncA1rusBjuGVThjef_9Ifg6qddUkAHY41akgikWSCwD94qs1pShCoE_6tCR6ILWhBIt4l2LvkDbOAUP97Y7M3pAw1Ujta3hvuw4WcfboGnxYXu0I9UXrjE_JK/s1600/inst1313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpa3lJxnP6Q8sC8odqsvYncA1rusBjuGVThjef_9Ifg6qddUkAHY41akgikWSCwD94qs1pShCoE_6tCR6ILWhBIt4l2LvkDbOAUP97Y7M3pAw1Ujta3hvuw4WcfboGnxYXu0I9UXrjE_JK/s400/inst1313.jpg" width="300" /></a></div>
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Foi uma bela noite a desbravar castas não usuais, agregando instrução e boas surpresas. Saúde!</div>
RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-49748475913330262202019-08-25T18:10:00.000-03:002019-09-24T17:56:42.336-03:00Stinco de Vitela<div style="text-align: justify;">
Opa, pra não passar em branco tá aí uma receita que dá um trabalho na véspera, mas depois é só ficar de olho e aguardar o forno fazer a sua parte rsrs. </div>
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Aquele tipo de prato que também dá pra pré-assar e finalizar na casa dos amigos, regando com o próprio caldo ;)</div>
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Já postei essa receita por aqui, no seguinte <a href="http://consigliereduvino.blogspot.com.br/2013/05/jarret-de-vitela.html"><span style="color: blue;">link</span></a>. Lá eu conto um pouco mais sobre a carne...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLuq0KQ-mxggz3R4nRLDt-_RX7N0jXgrwA3TlhrhaKDwRKAmavif7HLSF3LohRlczh658bxMMdLN8Erqp_jrvb6zenhxfdzCqf8wWP6nES8YG28KoGfcU7aeP_OFmFCCGKZM-54hjsMyH/s1600/SubstandardFullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="852" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLuq0KQ-mxggz3R4nRLDt-_RX7N0jXgrwA3TlhrhaKDwRKAmavif7HLSF3LohRlczh658bxMMdLN8Erqp_jrvb6zenhxfdzCqf8wWP6nES8YG28KoGfcU7aeP_OFmFCCGKZM-54hjsMyH/s640/SubstandardFullSizeRender.jpg" width="480" /></a></div>
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Na ocasião do link ali fomos com um acompanhamento diverso, purê de ervilhas ao dijon. </div>
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Aqui na foto o acompanhamento ficou por conta de um purê de batata baroa (batata salsa), feito especificamente sem leite e derivados. Você pode verificar outra linha de montagem do tal purê <a href="http://consigliereduvino.blogspot.com.br/2015/04/cinghiale-in-dolceforte.html?q=cinghiale"><span style="color: blue;">aqui</span></a>.</div>
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Na decoração uns brotos e azeite de urucum, toque de alecrim também e era isso.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejq1G61mLCBAUktTJg97FTlSFtRKC3VlQwPFaTQZ93iiGM2S8jXTMOnb5XN7QYqqR7X8Xsrwm2N15ZCzP9kpJQHCQ6_nZgrshngKcw-tC_eam4RAUQ4qHrB6sxMrXZp4goFroPXTHjoP6/s1600/SubstandardFullSizeRender+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="852" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejq1G61mLCBAUktTJg97FTlSFtRKC3VlQwPFaTQZ93iiGM2S8jXTMOnb5XN7QYqqR7X8Xsrwm2N15ZCzP9kpJQHCQ6_nZgrshngKcw-tC_eam4RAUQ4qHrB6sxMrXZp4goFroPXTHjoP6/s400/SubstandardFullSizeRender+%25281%2529.jpg" width="300" /></a></div>
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Aí é só abrir aquele tinto já mais evoluído, que vinha dormitando na adega, e partir pro abraço!</div>
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(à esquerda): O Dunico, um Primitivo di Manduria, produzido pela Accademia dei Racemi, ficou um pouco atrás na harmonização, inclusive, eu já falei dele <span style="color: blue;"><a href="http://consigliereduvino.blogspot.com.br/2013/04/dunico-e-uma-boa-trattoria-em-padova.html"><span style="color: blue;">por aqui</span></a> </span>(saudades desse 2000). Parece estar se encontrando, na transição da fruta, com a doçura do vinho destoando um pouco do conjunto. Ao menos nessa garrafa, um pouco "abaixo" quando consideradas outras ocasiões. Detalhes são detalhes, mas ainda assim um baita caldo.</div>
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(à direita): Por sua vez, o vinho feito com uvas Lagrein, provenientes do Alto Adige, produzido por Elena Walch, o Riserva Castel Ringberg, estava em seu apogeu e brilhou com o prato. Top. Grande noite.</div>
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(Ambos eram da safra 2005).</div>
RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-62342045248316638812019-08-14T19:55:00.000-03:002019-10-01T11:19:32.011-03:00Polvo na pressão<div class="separator" style="clear: both; text-align: justify;">
Que tal uma receita de polvo para impressionar seus comensais?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6v7myl5yR2FyuQpBk1DmFiQsznvDtrgoYOy8dK1YUXPcT9mUxih_6PrYtRW0noN-8KFgJuTnVs_EV7D47iXTtkgrsnZtj-9c8aPBEbqUbUWCMLw1bBCYro1iudf3sAUhyphenhyphenDFjiSsI340u/s1600/polco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6v7myl5yR2FyuQpBk1DmFiQsznvDtrgoYOy8dK1YUXPcT9mUxih_6PrYtRW0noN-8KFgJuTnVs_EV7D47iXTtkgrsnZtj-9c8aPBEbqUbUWCMLw1bBCYro1iudf3sAUhyphenhyphenDFjiSsI340u/s640/polco.jpg" width="640" /></a></div>
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Só acessar o link abaixo e, com precisão, fazer um polvo daqueles tenros, porém crocantes.</div>
<a href="http://consigliereduvino.blogspot.com/2016/02/polvo-crocante.html">http://consigliereduvino.blogspot.com/2016/02/polvo-crocante.html</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0uFkOgK6XpaTLE8PLhrIpaBB-HfeRA90Qgr8UvC15m37HUmiQIqJZmtznoNQZJN0_8TetutTp4HYAelfGzvw-KBauSPnP79uaNvXwRJuI0oR8BANWK9vuv2GVfntaOxbjndUz4pjDlOr/s1600/poolvo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0uFkOgK6XpaTLE8PLhrIpaBB-HfeRA90Qgr8UvC15m37HUmiQIqJZmtznoNQZJN0_8TetutTp4HYAelfGzvw-KBauSPnP79uaNvXwRJuI0oR8BANWK9vuv2GVfntaOxbjndUz4pjDlOr/s400/poolvo.jpg" width="400" /></a></div>
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Pra finalizar, é só escolher: forno ou frigideira... <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhInklR6LARilnG0tpTDCtLsMNqpjkPk1kT12HUGul97MBSJjKXEzTXr486bFawP1f1MNwMCG3xiy_v1kkmetuQ53HHl1SNLtMkdDPQbwHwC9gRYpPlCsHgzH8vRDxBd4hfeMgvKUdTkX2q/s1600/PHOTO-2019-09-27-23-17-23+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhInklR6LARilnG0tpTDCtLsMNqpjkPk1kT12HUGul97MBSJjKXEzTXr486bFawP1f1MNwMCG3xiy_v1kkmetuQ53HHl1SNLtMkdDPQbwHwC9gRYpPlCsHgzH8vRDxBd4hfeMgvKUdTkX2q/s400/PHOTO-2019-09-27-23-17-23+%25282%2529.jpg" width="400" /></a></div>
RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-71204493734846586272019-06-10T17:43:00.000-03:002020-03-22T11:04:49.628-03:00Piquenique em Bodega Alta Vista - Mendoza<div class="separator" style="clear: both; text-align: justify;">
Ano passado estivemos em Mendoza fazendo um tour em vinícolas da região. Uma que vale a pena visitar é a Bodega Alta Vista, aonde fomos convidados para fazer um piquenique nos lindos jardins com degustação de alguns rótulos da Linha Estate, todos de altitude de mais de 1000 metros sobre o nível do mar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2-sLUwTeQq-UIWoR7wKgGfvZW9ZGA94SffDwp6FR2q1Qrw2FARr3HTZVfnNVbgyEh3fg4KmXDy8RYqcOTs4KTYek_fgUfdNlsIU441IbExY0i9OnkYrY0Fw_0_C_lRBKVRQSA0blRi0V/s1600/KEW-from-the-south-700x461-700x461.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="462" data-original-width="700" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2-sLUwTeQq-UIWoR7wKgGfvZW9ZGA94SffDwp6FR2q1Qrw2FARr3HTZVfnNVbgyEh3fg4KmXDy8RYqcOTs4KTYek_fgUfdNlsIU441IbExY0i9OnkYrY0Fw_0_C_lRBKVRQSA0blRi0V/s640/KEW-from-the-south-700x461-700x461.png" width="640" /></a></div>
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A construção é localizada em um edifício histórico construído em 1889, com ampla restauração, mas mantendo a arquitetura tradicional, de produção bem antiga. Fica próximo à cidade de Mendoza, em Chacras de Coria. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_g3y3vezAtkwRKAeZz40N3LVzoDyyYo-2oQgcNaW_qwjpmvWD9W2uCRqt-0Jt_RK-D0ipqZmfUXb9OxjK2xvNxaRX2jk3cwlovrSnxJJAfC40VoktCr-2tXe91teDb9PPiXnlTEpROmU/s1600/top7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_g3y3vezAtkwRKAeZz40N3LVzoDyyYo-2oQgcNaW_qwjpmvWD9W2uCRqt-0Jt_RK-D0ipqZmfUXb9OxjK2xvNxaRX2jk3cwlovrSnxJJAfC40VoktCr-2tXe91teDb9PPiXnlTEpROmU/s400/top7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Dia frio, mas bem ensolarado, propício!</span></td></tr>
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Lá há possibilidade de se optar em realizar uma visita e degustação; uma degustação vip; além do piquenique no jardim. E falando em piquenique, nada como as tradicionais cestas, que dão a climatização ao evento rsrs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONkjrw9LnslqNnEKZx5AS_SuQRDfJ4on-TQHHrvXakFFejDGlrOPfmT3vxq6sisK4NgU7s3_TM2jhE5RUVbnXJ6_1LIheIHwIY-lbOPlfgojIWo_GnmeDJomIVklvsl5PWAI_95excbRe/s1600/top0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONkjrw9LnslqNnEKZx5AS_SuQRDfJ4on-TQHHrvXakFFejDGlrOPfmT3vxq6sisK4NgU7s3_TM2jhE5RUVbnXJ6_1LIheIHwIY-lbOPlfgojIWo_GnmeDJomIVklvsl5PWAI_95excbRe/s320/top0.jpg" width="240" /></a></div>
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Dando início aos trabalhos, fomos recepcionados com um Chardonnay, com boa tipicidade, escoltando muito bem um duo de empanadas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmwXqA-3Qe-YSjV8xhShVk9jaJ-EJ3ZHIwSjNnuFxV_FlF1YwflJ_uNnwGUJCK7l07-fSSeVihmjrpul0ozDyZ1YEOrS5nfoPm4Uko7WtMJq91AW83oTxP75RZgbWiQ4qyMpw8-NJEVlE/s1600/top3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="687" data-original-width="1600" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmwXqA-3Qe-YSjV8xhShVk9jaJ-EJ3ZHIwSjNnuFxV_FlF1YwflJ_uNnwGUJCK7l07-fSSeVihmjrpul0ozDyZ1YEOrS5nfoPm4Uko7WtMJq91AW83oTxP75RZgbWiQ4qyMpw8-NJEVlE/s640/top3a.jpg" width="640" /></a></div>
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Após, fizemos a degustação de um Malbec e de um Cabernet Sauvignon, ambos com 12 meses de passagem em barricas francesas, mas com muita fruta preservada e bom volume:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHC70YVbKaR25guw4WJqctGAaovw2RaBjp0iL7RwB4jHPMzGDOceuS5ciVZ0xLUqghe9cvlcaIgw-GWk6Qy60VOmwatik6GS9XP2z3TKEW76Rz-yaPrBKv7phS4R170gCwLQ2hUHQprbK1/s1600/top2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHC70YVbKaR25guw4WJqctGAaovw2RaBjp0iL7RwB4jHPMzGDOceuS5ciVZ0xLUqghe9cvlcaIgw-GWk6Qy60VOmwatik6GS9XP2z3TKEW76Rz-yaPrBKv7phS4R170gCwLQ2hUHQprbK1/s400/top2.JPG" width="300" /></a></div>
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Em seguida, apresentaram o Cabernet Franc e o Bonarda, varietais bem expressivos: </div>
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Tudo isso para harmonizar com um ótimo gado cozido, numa preparação típica de inverno: </div>
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Para finalizar e adoçar, mousse, bombom de chocolate e um macarrón para deixar qualquer francês com inveja: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxmibFyM8A8HCcl6NUyuD9p5VipAkeGbtrA6xPX4r4hJW6gj0WR7EKi366M3yj77MVaGPOx21Qf7mpMVrox75r_WmMOKTtnytBL_KJZ43k7GaqXANnVikLH17bsvbx8D_YJ8kS2k9zd0q/s1600/top1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxmibFyM8A8HCcl6NUyuD9p5VipAkeGbtrA6xPX4r4hJW6gj0WR7EKi366M3yj77MVaGPOx21Qf7mpMVrox75r_WmMOKTtnytBL_KJZ43k7GaqXANnVikLH17bsvbx8D_YJ8kS2k9zd0q/s320/top1.JPG" width="320" /></a></div>
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Há também um menu diferente disponibilizado no verão, que aposta em algo mais leve e condizente com a estação do ano. Aí entram sanduíches de salmão defumado, ceviche de camarão, frutas, salada, entre outros (vide link ao final).</div>
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Enfim, um ótimo lugar para desfrutar de uma boa comida ao ar livre, com atendimento cordial e vinhos de qualidade.</div>
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Maiores informações você encontra no site da Bodega: <a href="https://altavistawines.com/"><span style="color: blue;">https://altavistawines.com</span></a></div>
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Os tickets para compra e agendamento do piquenique estão disponíveis no seguinte link:</div>
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<a href="https://www.eventbrite.com.ar/e/picnic-gourmet-en-le-parc-enero-tickets-54286252643"><span style="color: blue;">https://www.eventbrite.com.ar/e/picnic-gourmet-en-le-parc-enero-tickets-54286252643</span></a></div>
RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0tag:blogger.com,1999:blog-5175815450732079117.post-91173189177416226042019-03-12T15:10:00.000-03:002019-03-12T15:10:04.953-03:00RoadShow 2019 Vinhos de Portugal<div style="text-align: justify;">
A Vinhos de Portugal realizará no mês de Abril de 2019 um Road Show nas 3 capitais do sul do Brasil.</div>
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<b>Especificamente em Florianópolis, o evento será no dia 10 de abril no Hotel Mercure Convention.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsxdcZngdWtWoDUJVGycrpsNyRzFnf-GZum-hO8jkqry4uzdgmo8D4-Z57gV7vWBvSVkWb2dvXVUIX00SAE6qUZ9rfoeqZgrqOF1DZKZ1WZs4EoG8RXIXV9koedmgTtcuVtkqyXNI6AWq/s1600/BANNER_320x250_FLORIPA_MOCKUP01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsxdcZngdWtWoDUJVGycrpsNyRzFnf-GZum-hO8jkqry4uzdgmo8D4-Z57gV7vWBvSVkWb2dvXVUIX00SAE6qUZ9rfoeqZgrqOF1DZKZ1WZs4EoG8RXIXV9koedmgTtcuVtkqyXNI6AWq/s400/BANNER_320x250_FLORIPA_MOCKUP01.jpg" width="400" /></a></div>
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Estarão presentes quase 20 produtores de vinhos de Portugal. Será uma excelente oportunidade para o público degustar vinhos e conversar com representantes de grandes vinícolas.</div>
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A troca de informações é algo muito gratificante nessas feiras, inclusive, com o próprio staff da organizadora e das vinícolas, que costumam ser muito atenciosos. </div>
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Afora que tal tipo de evento possibilita ao consumidor conhecer a fundo o portfolio dos produtores e encontrar grandes achados dentro de uma vasta gama de produtos. </div>
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Repiso que fica muito mais fácil acertar em cheio nas compras depois de ter provado e anotado sobre cada vinho, dos mais simples aos mais sofisticados ;)</div>
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<b>Os consumidores poderão adentrar na feira das 18h30min às 21h (10/4 em Florianópolis). </b></div>
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Enfim, fica a dica pra quem interessar possa, inclusive, com um banner de divulgação e link para inscrição, abaixo. Organização pela <a href="https://www.exponor.com.br/"><span style="color: blue;">Exponor Brasil</span></a>. </div>
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Maiores informações no link: <a href="https://www.sympla.com.br/roadshow-2019-vinhos-de-portugal-florianopolis__467437"><span style="color: blue;">https://www.sympla.com.br/roadshow-2019-vinhos-de-portugal-florianopolis__467437</span></a></div>
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Em eventos pretéritos promovidos pela Exponor já estive presente e pude constatar que realmente é bem organizado.</div>
RPMhttp://www.blogger.com/profile/00239935192736439206noreply@blogger.com0