The wine in the film: the 20 best movies with wine

The wine is inherent to the human being, whatever their culture, time, and place. In the history of the cinema we find many references that use the wine and vineyards as the central axis of the works. What are the best? That depends on the taste of each one, but there is no doubt that there are cases where we find a simply sublime artistic direction. Today we propose 20 films that, from our point of view, they are more significant to understand the wine within the film. We hope that you remember them fondly and, if you have not seen any, you know: bowl of popcorn, armchair… and I would recommend that instead of a soft drink, this time there is a glass of wine. Click to watch movies online now on putlocker. Lights, camera, action!

20 Corked

It’s a “false documentary”, hilarious tale about four different wineries in California, and how their fate is intertwined with a famous wine critic who is visiting in the area. The film focuses on four wildly different personalities, and their attempts to get the attention of the critic.

Corked película vino

19 Blood into Wine

A documentary that portrays the struggle of Manyard James Keenan by having their own winery in the impossible Arizona ground. The possibility to join a famous alternative rock during its early star in wine production, backdrop.

Blood into Wine película vino

18. a walk in the clouds

Keanu Reeves and Aitana Sanchez Gijon star in a love story in an idyllic environment, marked by a beautiful fields of vineyards. Love grows in full harvest.

Un paseo por las nubes película vino

17 From Ground to Glass

A documentary that follows the director Robert DaFoe in his attempts to become a wine producer of the morning, almost no infrastructure or capital overnight.

From Ground to Glass película vino

16 Mondovino

The possible loss of identity of the wine by large transnational companies from small producers and family wineries is the focus of a documentary by the sommelier and director Jonathan Nossiter.Home-style, but deep.

Mondovino película vino

15. tu seras mon fils

Poignant reflection of differences between parents and children. Marseul Paul owns a prestigious vineyard in Saint Emilion. It’s a demanding and passionate winemaker. Working with his son Martin, he can’t imagine happening.

Tu seras mon fils película vino

14 network Obsession

Bordeaux has taken on a legendary status in the world of wine as a thread of the wealth, power and influence. Internet Obsession presents a collection of interviews with experts, lovers of wine, and producers and distributors, analyzing the changing market and the booming demand china, a client who wants it all.

Red Obsession película vino

13 Bon appetit

Unax Ugalde and Nora Tschirner share wine and other passions in this film, which tells the life of a young chef and an attractive Sommelier. In this case, the wines of the DO Ribera del Duero appear in several scenes, being a key element of the story.

Bon appétit película vino

12 double

Double is much more than a film of wines, is a documentary about real people, his passion and his will to succeed, while fighting under extreme pressure both physically and emotionally.

Somm película vino

11. the road of the wine

Charlie Artuarola, a famous sommelier loses his palate in the event “Masters of Food and Wine”. In seeking to recover it try the advice of Michel Rolland, who recommends you to “clean” your palate with the great wines of the region. There you will be immersed in a maelstrom that will make you lose all what was safe. The trip becomes a return, away from the world to which he believes belong.

el camino del vino película vino

10. the secret of Santa Vittoria

Santa Victoria, a quiet village in the North of Italy, is famous for its delicious wine. About to end the second world war, it is occupied by German troops, whose mission is to seize one million bottles of the precious broth. All the people, led by a new mayor, has a mission: hide the wine before the arrival of the Germans.

El secreto de Santa Vittoria película vino

9. Year of the Comet

Margaret Harwood is a British winemaker whose father sends her on a routine mission to a remote castle in Scotland. But what seems to be a normal work of cataloguing of a former wine soon becomes an extraordinary find. In “The year of the comet”, Maggie discovers a bottle of wine of 150 years, extremely rare (bottled by coinciding with the passage of Comet Halley), which believed that it belonged to Napoleon. Watch here! movie4k 

Year of the Comet película vino

8 This Earth is Mine

Philippe Rambeau, owner of the best lands of a wealthy Californian Valley for its vineyards, makes return from England to her granddaughter, Elizabeth. It aims to the young woman to marry the owner of other vineyards and increase its properties. John Rambeau tries to sell, for the illegal production of wine, part of the grapes to the gangsters.

This Earth is Mine película vino

7 blood and wine

Jack Nicholson seems a successful merchant of wines with an enviable welfare. But the reality is quite different: is bankrupt and will attempt to steal a diamond necklace to save his family’s economic future.

Sangre y vino película vino

6 autumn tale

A vine is left alone in his house when their children leave home. The story shows how the protagonist, despite the loneliness, enjoys life in his vineyard.

Cuento de otoño película vino

5 Bottle shock

Steven Spurrier, a British expatriate living in Paris and a wine bar owner, sets in motion a plan to demonstrate the quality of the wines from other parts of the world to Parisians. Alan Rickman, Chris Pine and Bill Pullman star in a surreal comedy, based on competition within the world of wine. It recounts the moment in which California wine defeats the French wine in a tasting blind.

Guerra de vinos película vino

4 French Kiss

Romantic encounter between a French, owner of vineyards (Kevin Kline) and Meg Ryan, an American who finds love in the wine and Kline. Wine, nexus in a film where you will find great thoughts about this drink, equating it to life.

french kiss película vino

3. Julie & Julia

Starring Meryl Streep and Amy Adams, is a biographical comedy premiered in 2009, written and directed by Nora Ephron. Julie & Julia describes the events in the life of chef Julia Child in the early years of his culinary career, in contrast with her life Julie Powell, who aspires to Cook all 524 recipes in the cookbook’s Child for a year.

Julie & Julia película vino

2. a good year

Love and wine bottles that are priced at price of gold on the black market marked an incredible history where Russell Crowe stars as a London stockbroker received a French vineyard for inheritance. Crowe, who travels without much hope and encouragement, there see a stimulating new chapter in his life, to fall in love with a wonderful land that requires immediate restoration.

Un Buen Año película vino

1 Sideways

Drama or comedy? Perhaps comedy, but with a dark and dramatic tone. In “Sideways” are a complete fixation for wine. Winner of the Oscar for best adapted screenplay, reflects total rightly “mid-life” crisis.

sideways película vino

We hope that you have interested in this classification. If you are passionate about cinema, I’m sure you’ve seen more of it. If you need any, enjoy it with a good glass of wine and watch movies at couch tuner.

10 best movies about wine of all time

In its edition of May 2015, dedicated to cinema, Wine Enthusiast magazine published the list of the ten best films of wine of all time. Then the complete list, it should be noted that the list is in chronological order (by appearance of the film). Do you think that we is jumped over some films? Besides, if you interested in this list and want to watch these movies online free, movie2k should be an ideal choice for you.

Las 10 mejores películas sobre vino de todos los tiempos.1. The Secret of Santa Vittoria (1969)

During the second world war, a village of wine producers hiding millions of bottles of wine to protect them from German soldiers.




Las 10 mejores películas sobre vino2 Year of the Comet (1992)

He discovers a rare bottle of wine (bottled in the year of the great Comet, 1811). Margaret Harwood is sent to retrieve it and can be auctioned. Oliver Plexico is responsible for bringing it and care for it, this is how a simple journey becomes an international pursuit.



Las 10 mejores películas sobre vino3. a Walk in the Clouds (1995)

It tells the story of a young soldier (Paul) who returns home after the second world war. Where he meets a pregnant girl (Victoria) with which a friendship and offers made by her husband, justify before his father pregnancy. Returning home, the young soldier finds his wife fooling you, so it returns with victory to confess his love.


Las 10 mejores películas sobre vino de todos los tiempos4 Sideways (2004)

Two middle-aged men take a tour travel in one week the California Wine Country, just before the marriage of one of them.



Las 10 mejores películas de vino5. a Good Year (2006)

An English stockbroker, inherited the vineyard from his deceased uncle, where he spent much of his childhood. To travel there to fix and sell the property, find a more relaxed style of life, which will make a big change in your life and your way of seeing the world.



Las 10 mejores películas de vino6 Bottle shock (2008)

The history of the early days of wine-making in California, showing the now-infamous wine blind tasting in Paris in 1976, event then known as the Judgement of Paris.



Las 10 mejores películas de vino7. at Heavenly Vintage (2009)

France, 19th century. A winemaker is embark on the ambitious project to create the perfect vintage.



Las 10 mejores películas de vino8. You will be my are (2011)

The story focuses on the complicated relationship Paul Marseul, owner of a prestigious vineyard, and his son Martin, who works with him on the family farm.



Las 10 mejores películas de vino9 double (2012)

This documentary follows four sommeliers try to pass the prestigious Master Sommelier, a test with one of the lowest rates of approval of the world.



Las 10 mejores películas de vino10 network Obsession (2013)

Documentary that explores the Chinese demand for the most prestigious Bordeaux wine affects to the châteaus.


The ten best books about wines

To enjoy vintage, or any time of the year, we recommend ten excellent titles dealing with viticulture from different points of view. The history, players, wineries, tasting and the pleasures that offers wine cup to mouth and mouth to the soul.

The wine has been, is and will always be, an inseparable companion of the man in his vocation throughout its history. It is part of their culture and, therefore, is much more than a simple consumer product. Wine is art, civilization and culture.

For this reason, to enjoy at vintage, or any time of the year, we recommend ten excellent titles dealing with viticulture from different points of view. The history, players, wineries, tasting and the pleasures that offers wine cup to mouth and mouth to the soul.

Myths and legends of Argentine wine, Natalia Páez.Buenos Aires, Aguilar, 2011.

A Ghost Rider runs through Mendoza farms where planted the first vines of Malbec; a dark wine producer with a reputation for vampire frightens by its neighbours; a wine cellar is inhabited by ghosts that make their voices heard. Fantastic, mythical beings as Argentine as the jug in the form of Penguin, healers of storms and troubadours of the wine, live together in this book with San Martín, Sarmiento and Eva Perón. Reality and legend are mixed in the narrations of the descendants of those immigrants entrepreneurs who founded one of the most prosperous economic activities of the country, among them, the best Argentinian winemaker of the 20th century.

In addition, Mendoza journalist Natalia Páez speaks of wine in poetry, tango and football. And it describes the vintage festivals held annually in Mendoza. Result of a thorough investigation, the stories in myths and legends of Argentine wineform an unofficial history of our national drink.


The wine and its revolutions. An anthology on the development of the Argentine wine industry, Ana María Mateu and Steve Stein. Mendoza, CUYO, 2008.

The volume through over a hundred years of history of viticulture argentina and, especially, the Mendoza.Materials provided by the work are the result of an investigation in which weave the proposals, criticisms and sectoral visions that seem to be reiterated and along separate lanes without any pay too much attention to the others. Mateu and Stein historians have worked from profusion of sources, studies and reports spread that rescued great analytical depth information about different periods in the evolution of the industry.


Argentina. Harvest time. Tribute to winemaking in the centenary of the fatherland. Buenos Aires, Josefina Rosner publishers, 2010.

Volume was chosen as best book of wines of the new world of Argentina, in the prestigious Gourmand World Cookbook Awards 2011 international contest. His material gives a tribute to the country’s wine industry, its makers and players telling their stories through a documentary and artistic look.

Throughout each chapter the reader discovers the most interesting aspects of this industry and is seeing its growth, with the arrival of the first vines in the American continent, the rich heritage of the territory and the particular scenario given by the Argentine geography, the presence of the human resource as a crucial part of the production process, the international positioning of our winesservices wine tourism intended for people who want to dive into this universe and the art was born between the vines.


Guide to wineries and wines. Argentina. The Sun done came. Mendoza, Caviar Bleu, 2003.

This guide of the Mendoza editorial Caviar Bleu compile good information about the wineries and Argentine wines for consumers and oenophiles. The grape varieties grown in the country, tourist data of regions, intimacies of a winery and the originality of sparkling Argentines, these and other topics give color to the pages of this cheap ebooks. Readers are also a directory of wineries, wine bars and sector bodies. Posed as a permanent reference, theGuide to wineries and wines. The Sun done came, Caviar Bleu accompanies the screening of one of the great vitiviniculturas of the world. In an edition of Pocket Spanish/English, offers more than 400 color pages that include a guide Malbec, and a roster of more than 300 wineries with tastings conducted by expert winemakers of INTA. With a clear and rigorous language, this guide also provides a fantastic photo tour and high quality illustrations.


Wine. New World Atlas, Hugh Johnson and Jancis Robinson. Madrid, Blume, 2003.

Few books in the world have exerted an influence so remarkable and lasting in its field. The first four English editions sales exceeded three million and a half copies.Its authors, Hugh Johnson and Jancis Robinson joined their talents to create a new edition of this masterpiece, revised and updated comprehensively.

Johnson and Robinson, renowned worldwide for their extensive knowledge on the world of wine and for its bright and eloquent style in this edition offers the best wine maps. The prestigious Decanter magazine chose this work as a wine of the Millennium book, since 40 years after its first edition in 1971 remains a reference manual for lovers and wine professionals.


History of wine, Hugh Johnson. Madrid, Blume, 2005.

This is a work that is considered a classic in the literature of wine, illustrated with beautiful and evocative images.Its first edition was published in 1989, was translated into eleven languages and received the most prestigious awards in its category.

In this new edition, the text has been updated to include the latest developments in the world of wine. Wine history illuminates our understanding of civilization and our appreciation of wine. His reading is exciting because it traces the history of wine since the dawn of mankind until the present day, passing by the splendor of the Bacchanals of the ancient world.


Curious wine, stories of Pamela Vandyke Price. Madrid, Bon Vivant, 2004.

What drinking Napoleon during the battle of Waterloo?Is it really true that the wine matures with age? Did you how use Louis Pasteur wine to improve the health of millions? Why Nelson didn’t drink too much Champagne when sailing towards Trafalgar? Why do wine glasses have a certain size and a certain way? How can they have changed these forms over the centuries? What was the first great writer specializing in wines?

This book, as interesting as entertaining, reveals facts, figures, legends, fantasies and inspired madness on every facet of the wine, from its origins to the mysteries of its uncharted future. This book focuses on the curiosities of wine, here is its originality.

A legend involving Baco and tells why hit cups them to provide; the christening of a ship with bottles; the origin of the toast. Entertained and based on real facts, this book is the perfect gift for lovers of good wine. Insiders will find in these pages a lucid introduction to the world of wine, while the more experienced you will discover many aspects that were unknown.


Wine. From the vine to the glass, María Isabel Mijares and José Antonio Sáez Illobre Madrid, Mundi press, 2007.

The authors intend to with this book spread, enjoyable, easy and understandable, what is wine, to break this barrier that by excess of respect to a surrounded by both Rite product, often prevent the approach to a part of our culture. The love which proponents profess him, acquired through his knowledge and dedication to it, is dumped into the book with the desire and the conviction that the reader will get reading an analog love that leads to keep the plot of our cultural roots. Therefore they are explaining “from the vine to the glass” each and every one of the elements that give the wine that always close to the male role.


The Bible. First Treaty of viticulture and oenology, of Jabier Marquinez. Madrid. Santos Ochoa Express, 2010.

This essay, best 2010 World Book in the category of history of beverages, in the prestigious Gourmand World Cookbook Awards, collects all appointments relating to wine and vine present in the Bible, interpreting them from a technical, historical and cultural point of view.

With a pleasant, conversational prose and easy to read, the author reveals hundreds of facts and customs about the wine in the biblical text, from the purchase and sale of wine, the delimitation of plots and techniques of cultivation and irrigation to the recruitment of foreigners to work in the vineyards. Between pest and hailstorms, the biblical characters vendimiaban, trasegaban, mixed and adulteraban wines. Course, they trasnochaban they got drunk, were vomiting and sang songs. And even that had planted a vineyard was exempt from going to war. A gem for curious readers.


The wine and vineyard. Historical geography of viticulture and wine trade, Tim Unwin’s. Barcelona, Tusquets, 2001.

This magnificent work explores the landscapes of the wine, the activities related to the viticulture and, in general, the history of the relations that man has kept since the dawn of civilization with the fermented juice of the grape. They trat from a book of astonishing richness interdisciplinary, capable of combining art and anthropology, biology and economics.

The wine and vineyard describes with a multitude of examples of the history and the geography of viticulture and wine trade, since the beginning of mankind until the present, and so tracks the texts of Greco-Roman antiquity, the commercial practices of the middle ages, American colonial expansion or complex social symbolism assigned to this drink. If, apart from the virtues of its flavor, one thinks of the powerful psychological effects that can have on who drinks it, means that the wine has been always carrier of the most different patterns of meaning, and that it has become one of the most powerful symbols of the eternal cycle of life, death and rebirth.

5 wines to increase sexual desire in women

Scientists conducted a study where they saw that the girls causes not only to eat, but also like them and causes them to have sex when they taste certain wines, because the sexual appetite, also wake up with only take a glass of good wine and more if it is red wine which increases women’s sexual desire. The wine is always a good excuse for all persons and more when they know that they will have a pleasant encounter.

Vino aumenta el deseo sexual

You may also want: drinks exotic to increase Sexual desire

When the london sexy girls take wine, be so in small amounts help to put the girls loving and to begin to increase the desire for sexual pleasure. According to studies that made the journal of Sexual Medicine explained that girls who drank a glass of wine daily them increases the level of sexual desire and they come to have better vaginal lubrication, compared to girls who take other types of alcoholic beverages, they also saw high levels of polyphenols with antioxidant properties in wine to benefit girls to increase blood key excitation parts flow.

If you are going to have a meeting with the person who you like and want to drink wine, but always be careful not to spend night because if you go drink you won’t be able enjoy good sex with that person.

Today we’ll show you 5 types of wines that increase women’s sexual desire.

1: Burgundy: This wine has a sensual flavor that makes the girls feel sexy and they are in very good mood, given that the Burgundy wine has aphrodisiac effects which makes the girls to increase sexual desire.

2: white Porto: Wine Porto has a concentration of aphrodisiac and various types of properties such as vanilla, honey, ginger and cinnamon, which people regard as a wine holder, because it makes the girls have much desire when they take this wine.

3: mulled wine and amaretto: This wine is a combination between the mulled wine and wine amaretto, which tends to put people romantic and anxious to have a sticky night, filled with action and desire.

4: Spinetta barbaresco: The taste of this wine leaves the girls breathless, when the girls take a glass of this wine experience a momentary flush in his face, put happy begin to flirt, but apart from that start to have other feelings such assexual desire.

5: champagne: Can accompany it this type of French wine with fruit juices and make the taste of the drink is delicious, and if like the girl more than one Cup will be taken and will be very affectionate and romantic.

How to attract visits to a winery website

Information and communication technologies have changed the way in which the wineries and customers relate. Within these technologies is especially internet, and in fact there are many wineries that develop marketing strategies in the network, either through their corporate websites or social networks. One of the main challenges facing a winery when he decides to deal with an online marketing strategy is that your website (actions of communication or sales support) do not pass unnoticed in the eyes of Internet users.To do this, a term that includes all those strategies developed a company to attract these potential consumers in a non-intrusive manner towards a website specifically has coined in recent years. Welcome to the world of inbound marketing.

In a recent post we talked about the possibilities offered by internet to the wineries for sale online. When a wine cellar develops a marketing strategy on the internet one of the major challenges facing them is not go unnoticed. Although the network opens huge opportunities for business also represents increased competition, since the popularization of ICT has increased the number of wineries and intermediaries who develop marketing activities on the internet. The inboud marketing – arising as opposed to the outbound marketing (1) – includes a set of attraction marketing techniques that seek to (potential clients) internet users to find information relating to the company in a non-intrusive manner, i.e., seeks to attract users to the winery indirectly. Logically, achieve a user to visit a winery or online is the first step for its conversion into a sale. For example, in the case of is estimated that only 3% of visits to the web ends fruiting in a sale. How many more visits, more potential sales. Fundamentally, the inbound marketing is based on three pillars:


  1. The seo consultant.
  2. The content (Content Marketing) marketing.
  3. Social networks (Social Media Marketing).

SEO (Search Engine Optimization) and SEM (Search Engine Marketing )).

The Search Engine Optimization (SEO) encompasses a set of techniques and measures to improve the position of a certain web page in search engines in relation to a series of words or keywords. Many people, when you have to search for information on something specific on the internet goes to a Web browser (for example, and type there what is trying to find using a series of words. For example, if we are in Alicante and want to buy wine from home, would open our browser and from the page of the search engine teclearíamos something like: “buy wine online in Alicante“. Before these four keywords (omit the preposition) the search engine generates 2.010.000 of results pages which are classified into two types of results.

First, the organic search results for SEO-related (see bottom left of the image above). Within the websites indexed by the search engine (in this case 2.010.000 pages) the search engine presents the sites containing these keywords sorted by relevance. The relevance is given from the criteria or factors that considered the search engine (currently there are about 200 factors). Logically, the idea is that as a winery or wine shop that sells online we try to appear in the top positions, since normally the user click on the links on the first page (according to some statistics, the page indexed in first position receives 60% of the clicks after a search and the second 20% of clicks). Thus the SEO involves working those parameters (those 200 factors) that Google believes in their algorithms to rank the relevance of a page. The more optimized is the web in terms of better SEO will be the position on the web in relation to these key words. If you are interested in the world of SEO and want to know some tips and tricks to improve the SEO of your website I recommend visiting the blog of Alex Navarro (, Alex is one of those that most knows SEO in Spain and on his blog, very enjoyable and practical way, proposes many tricks aimed at improving the SEO of a website.

Secondly, the search engine offers results from sponsored links related to SEM (see right side and top of the image above). I.e., links to websites belonging to companies that pay so that the search engine put their links on the first page when someone search for certain key words in the search box (remember, “buy wine online in Alicante”). The tool for advertisers is Google Adwords.
This strategy is included in what we know as SEM (Search Engine Marketing), and which is a form of communication based on the recruitment of such sponsored links to leave the company in the first pages of the search engines results, regardless of the popularity of the web. A variant of the SEM is the so-called Pay Per Click (PPC), which means that the company will only pay for visits actually generated to the web page.

Content marketing (Content marketing )).

Content marketing (content marketing) involves the creation and dissemination of relevant, interesting and useful content to the target to attract consumers to the company indirectly, through the trust that is the generation of content that brings added value to the consumer. The different means available to marketing content include especially the publication of blogs, which today have become the favourite tool of content marketing. However, there are other resources such as reports, free guides, newsletters, videos tutorials or webinars (free seminars on the internet) that also allow the generation of quality content to attract users. Indeed, in the wine sector there is large potential theme in this sense, as they can be contained related (tips or courses), tasting wine, varietal conservation, etc. that are interested in the consumer and allow you to generate content that is attractive. In this link you have some examples of marketing resources of content aside from blogs. To highlight the importance of the content marketing just remember that the popular Wine Enthusiast (company dedicated to the sale of wine and accessories, also published by Wine Enthusiast Magazine), it increased by 154% organic to your web traffic in 2012 through a content marketing strategy.

Let’s take as an example the Winery Murillo Viterito illustrate how content marketing. This small family wineries of Rioja has a blog, which can be accessed from their website. The idea of the content marketing is just the opposite effect, i.e., from the blog arrived to the web (and store) the winery.

If you look at the image of the blog, continually there are links to the website of the winery and the store, in fact, the blog posts are also signed with a link. The idea is to use the blog to generate an attractive content, as it can be the entry published on March 21, 2013 and that talks about the wines of marijuana (indeed, curious wine ;-)). What is is? The generation of that content to attract readers to the blog by the curiosity to see what it is that a wine with marijuana and, once there, may be tempted to click on the link and visit the website of the winery. That is marketing content, generate compelling content can generate that effect of attraction to, subsequently, try to direct such a visit to the web (and store) the winery. How many more visits to the blog, more visits to the site and more potential sales.


Social networks (Social Media Marketing).

Social networks (Facebook, Twitter, Youtube, Flickr, Pinterest, etc.) They have changed the way in which people relate. From the point of view of the Social Media Marketing marketing management encompasses the management of the activities developed by the company in social networks. Since the implementation of the presence of the winery in social media through different profiles to generating content or interaction with users and customers. Other uses of social networks among its utility to generate a brand image on the network (branding), the ability to use social networks to increase traffic and number of visits to the website or blogs of the company, improving the engagement or affective bonding customers with the brand or the use of networks as a service to the customer (for example for the resolution of questions from customers or the management of claims). In addition, from the point of view of the inbound marketing, social networks are one via more input to the winery. Following the case of Bodegas Murillo Viteri, this Winery has a profile on Twitter who used precisely to spread your post of wine with marijuana (see image below). Through its dissemination to the followers of the different networks can be reach a large number of users, which increases the possibilities of increasing the number of visits to the blog and web and the winery shop.

Despite the virtues of inbound marketing, you must not forget that the integration of the function of marketing in any cellar involves the potential use of all the tools at its disposal, and includes both offline as online tools utilities, all directed toward a common goal: generate exchanges that provide value to the consumer and to seek your satisfaction. Although digital marketing has been an important qualitative leap within the marketing discipline, to the point that numerous specialists speak of an offline (based on traditional marketing tools) and a marketing online (based on the application of marketing tools on the internet) as if both concepts were things separate and independent, the philosophy of marketing is unique : satisfy the consumer.
The Outbound marketing is to take information from the company to the consumer. In this case, the communication is one-way, from the company to the customer, and is normally used conventional media such as printed media, television or advertising banners.


La publicidad y el vino

There are two chapters in the budgets of any type of company that in our modest opinion, should not never miss, whether they are better or worse gifted, what are the communication and advertising. Each company, big, familiar, or reduced, should always separate money for these two chapters because we must not ever forget that we can make the best wine in the world, but if not advertised as if it didn’t exist. And if we have not convinced him to this point in the story, we must also tell you that precisely now, when less advertising and communication is when your messages reach the consumer without an extreme competition.

Internet speak, and much of the advertising of wine and the first link found leads us to ‘video Calgary’ which has the beginning of text: “advertising is one of the tools that make up the mix of communication within the marketing strategy of a winery. Although the possibilities offered by other tools such as social networks are huge, we cannot forget that the mainstream as the press, radio or television advertising is still a powerful marketing tool. “For this reason, and even though its relative high cost may deter their use, wineries not should ignore the benefits that proper management of advertising can bring in terms of sales and brand recognition, especially in an extremely competitive context like this and with a national market in retreat”.

In ‘’ and under the suggestive title of “everything you need to know about wine advertising…” which is the title of a book at the same time, we are told that “the first impact we receive a wine gives it us your image and reading of this work (…)” It follows that we still have much to do,”points out in the foreword to this book Rafael Ansón, President of the Spanish Academy of gastronomy. One of the most obvious conclusions reached by Enrique Larumbe, author of “everything you need to know about wine advertising… And never knew where you see”is that to sell well not only wine need to pamper you during your preparation to make this excellent, they must know how to communicate it to the consumer.

“It is a book aimed at the more than 5,000 wineries (and about 15,000 different brands) of the 62 Spanish denominations of origin,”to make it better”, called Larumbe”.

And in addition, as we pick up at ‘’ news carries as “advertising of wine, beer and cider in television and sporting events will be possible from January 1, according to an amendment of the PP to license law Express” dated in November 2012 and had this development: “Deputy of the PP has reminded Conrado Escobar, in an amendment to the law of license express to enable the alcoholic beverages of less than 20 degrees is” in those places where their sale is prohibited. Escobar explained ne press conference that opens the possibility of giving publicity to these beverages, up to twenty degrees of graduation, television and sporting events (including the possibility of sponsorship of teams), to “correct” a provision of the advertising Act of 1988 and even us “with the rest of the EU”.

“An amendment that opens a new opportunity to the wine sector and offers clear possibilities of dissemination and promotion that, surely, the sector will be able to take advantage of” said as he underlined “compromise and the sensitivity of the party with the wine sector” promoting an initiative “dispelling legal doubts and the Nebula around the advertising of wine”.

Advertising and wine, a theme for rethink in the Winery as if we do not sell will help us to do so and if we are selling, will help us to position our brand.

5 tips and Ideas for making fresh water

5 Consejos e Ideas para Hacer Aguas Frescas

The fresh waters are a type of traditional drink of Mexican cuisine, is consumed throughout the year although they are special at time of high heat, since they drink cold.

The fresh waters I love them, are a good choice to provide delicious and colorful soft drinks to the family because they are prepared with all-natural ingredients, do not carry alcohol and artificial ingredients of any kind. My kids get excited in preparing jars with me and we have dabbled in different types. Course classics are the fresh waters of fruits, like fruit water infused but they can also be grains, flowers, and herbs.

Although their flavors are unmatched, preparation is usually simple and only requires blending the ingredients and mix them with water and sugar. However, there are some tricks and tips that you can follow to achieve a delicious fresh waters that all your guests will want to repeat.

5 tips to prepare fresh waters:

  1. To get a more intense flavor preparation use fruits in season.
  2. A different and more natural option to use honey, jaggery or brown sugar sweetener, instead of sugar.
  3. For creamy fresh water blend ingredients and do not wash them.
  4. We encourage you to mix and taste different kinds of fruit to offer new flavors to your family.
  5. To take advantage of the fruit flavor, these waters should consume as soon as possible after their preparation.

5. original ideas of Aguas Frescas:

  1. Water of pineapple, Mango and Green Apple
  2. Lemon mint water
  3. Water Mint, lemon and honey
  4. Fresh pineapple and lime water
  5. Water fresh celery and orange

As you can see there are many options! You also have the opportunity to mix different types of fruits and flavors according to your family’s taste.

Wine barrels handling device

Wine barrels handling device facilitates the process of manipulation of such vessels.Thanks to its special design to work in warehouses, forklift certification classes, cellars and narrow aisles, wine barrels handling device allows a forklift driver remove easily a barrel of the battery,lower it to the ground or move it to the place you want. A fork that can pivot 180 degrees and that is mounted on a transverse frame of full-width allows the driver to take the barrels by the left or right side of a narrow corridor. Wine barrels device allows you to manipulate most types and sizes of barrels. Also account, in the stand design of the fork with rollers that facilitate manual rotation of the barrels to the mix.

Red wine improves female sexual desire

A study conducted by researchers at the universities of Turin and Florence, Italy and london outcall escort, reveals that moderate consumption of red wine would help to improve the sexual desire in women, in addition to increasing its lubrication, excitementand sexual function in general.


Published in the Journal of Sexual Medicine, this study shows that women who drink about two glasses of wine a day, have better results in the index of thefemale Sexual function (FSFI), compared to those who are abstemias or that only drank a glass of red wine a day or less.



The FSFI is an internationally accepted scale that evaluates the sexuality of women through 19 questions divided into six categories: desire, arousalsubjective, lubrication, orgasm, satisfaction and pain.

Applied to 798 women in the region of Tuscany, during tests corroborated that moderate consumption of the red wine did not affect the sexual response of the women in a negative way, but that improved it, including the “State of mind” suitable for this purpose, which is not the same as their predisposition to intercourse.

Although still don’t entirely know the mechanism by which the red wine improving thesexual desire women, it is thought that their high content in antioxidants, as the polyphenols, they are responsible for this improvement, being this type ofwine which has higher content.

In addition, there is evidence that the flavonoids (other components of the)wine they may improve endothelial function, which facilitates the arterial vasodilation and the whole has positive effects on the sexual desire and the pleasure.

In this way, the research shows that moderate consumption of red wine it not only improves cardiovascular health and that slows down the process of premature aging of the skin, properties that are already knew him, but now also improving sexual desire and response in privacy in women.

The trail of the detective who makes wines

Chile: Although winemaker, Carlos Gálvez chose a police career with instant checkmate review. Even so, with two partners, this year launched its own wine and the first vintage already have committed.

Carlos Gálvez (31) has double life. One is sub-prefect of the homicide Brigade of Rancagua. It is to investigate from Gimpy to San Fernando, passing through Pichilemu and San Vicente, murders, accidents, and suicides. Discover the Region of O’Higgins, as well as the B side of the Chilean society.


In any case, his work like Galvez. After more than four years of police experience, he feels that he is fulfilling his desire to serve others. A dream that led him to set aside the career of winemaker agronomist to enter police investigations.


Galvez was one of the best students of his generation in the Faculty of Agronomy of the University of Chile. So much so that they gave him the pass for the inauguration of the master’s degree in oenology and viticulture at the House of Bello in 2007. Egres in 2008 and his thesis on biogenic amine – elements of food associated with the generation of allergies – was recognized as one of the best in the school.


However, while working in the laboratories of the campus Antumapu, the interest to follow the police career was growing. After all her father had worked in the PDI. That Yes, the key was at the opening in 2006 of the police agency to receive professionals who, previous course of almost a year, were to the institution.


In 2009, the same year that passed the exam of the Colegio de Ingenieros Agrónomos winemakers, Carlos Gálvez was appointed sub-prefect.


However, the interest in wine was not diluted. Today, when it is not in service Galvez has another life. Turns on the computer, connects to Hangout, the system of video conference Google, makes plans and monitors progress with partners Diego Morales (30) and Gustavo Parraguez (31). With them working in a project that remained in reserve for almost four years: make your own wine.


-Wine is one of the few products that shows a source, is very rewarding. But in Chile it is associated to something elitist, is really a food and if you can do it with friends, becomes a very good experience, says Galvez.


The three partners launched this year Bisogno, a blend of cabernet sauvignon and syrah. The sale has worked better than expected: already in the Bocanariz – reputed among the wine geeks – restaurant and shop Santiago Wine Club. And they have no plans to grow in sales this year. The first vintage, the 2011, is only 900 bottles and almost all is committed to these two customers.



A bisono in Cauquenes

Diego Morales has two names. Or rather, who put their parents and a nickname. Morales belongs to the category of winemakers who never appear in the press. It is who makes the daily work in the cellars. For him, it should report to François Massoc, Chief winemaker of Clos de Fous and other projects such as the reputed Aristos. Its job base is in facilities that they lease to INIA from Cauquenes.


Morales acquired his nickname after being named in an article in Journal of the field about a wine of SHEQ. The adjective that described Morales was winemaker bisono. Thereafter, Morales came to be known simply as “bisono”.


When SHEQ hired Morales in 2011, it demanded do its own wine, almost a heresy for the Chilean industry.


Morales saw the opportunity and contacted Carlos Gálvez, with whom he had not only been partner in agronomy at the University of Chile, but the fact that they were friends as children in Maipú. They had already done together beer. Galvez suggested to join Gustavo Parraguez, also friend of childhood, and now civil constructor, because they needed a partner with “Engineering” profile to manage the silvers of the project.


-Had the experience of making wine, but not how to sell it or manage a label design. For this reason, it was important to have partners. In addition, it is a way of keeping the friendship that we had as children, says Morales.


The three defined what they wanted to achieve with Bisogno. The first thing was to orient themselves in the long run and point to the quality. What seems commonplace, it requires guts to make it real.


For example, a high-end bottle usually is released two years after the vintage. Every month passing bottles in the wine cellar is an additional financial cost. The problem is that by being very young wines, they do not express yet all the qualitative potential. However, so get into the hands of consumers. For this reason, the partners decided to wait three years before launching their first wine.


In the years of waiting, he was given several turns to the name of the wine. Those who knew of the project simply called him “Bisono wine”. Galvez, Morales and Parraguez, engaged with that name, since it highlighted that were very young, who didn’t so much wine, but who were willing to experiment. To facilitate its pronunciation for those who do not speak Spanish, they decided to replace the letter n with “gn”, as do the carignan Vigno, its association with producers.


What it does now? Grow volume, although not much more than double on the label that already launched. In addition, already working to take a southern wine, with coastal influence. You must keep track of the new Rookie of the Chilean wine.


“The winemakers to make their own wines is very good for the performance of the company. It allows them to generate reflection on the commercial part and production”.

Diego Morales, winemaker and partner in need

“But in Chile it is associated to something elitist, wine is really a food and if you can do it with friends, becomes a very good experience.”
Carlos Gálvez, Deputy Superintendent PDI and partner of Bisogno

‘Spain, the pioneer in the marketing of non-alcoholic beer’ Association possesses a historical trajectory, currently includes companies and what develops?

CE- as well identified, Brewers of Spain group from 1922 to the whole of the national brewing industry. Currently the Association represents almost all of the beer production in Spain, with the following business groups: Grupo MAHOU-SAN MIGUEL, HEINEKEN ESPAÑA, Grupo DAMM, ESTRELLA LEVANTE, group ALHAMBRA food, children of RIVERA, company CERVECERA DE CANARIAS and LA ZARAGOZANA. One of the most important areas of work of the association relates to the defence and maintenance of patterns of consumption of beertypical of Mediterranean culture. With this objective the sector develops educational and preventive campaigns, rather than by the restrictive, appropriate to the type of audience to which it is addressed: children under age (parents have the word), young people (a finger of foam, two fingers of forehead), drivers (the road asks without) or nursing mothers (a pregnancy without )). – what are the greatest challenges for the brewing industry in Spain today?

CE- in the first place, and given the importance of the economic situation, the challenge becomes to maintain the efforts madeuntil now to encourage the consumption of beer in the channel host, so important for the national economy. Another challenge, according to the vocation of growth that has always characterized the sector, is to continue the trend of recent years with respect to foreign trade: remain competitive abroad and conquer new markets. – the current economic situation is leading to a decrease in consumption to all levels, how is this scenario affecting the brewing industry?

CE- the economic situation is affecting all sectors of consumption and our case is no exception. And is that the consumption of beer in the catering trade is closely related to the confidence of consumers and the general feeling of the population, two factors that are not now at its best. As a result of this, the consumption of beer in the hotel and catering channel, which generates more wealth, accumulated a decrease of 21% in the last 6 years. Although hospitality is maintained as consumption of beer mayoritari channelor, in 2012, suffered a reduction of the consumptions of 4.5% compared to the increase of 3.5% of the total of the amount of beer consumed in the home. – beer consumption is closely linked to the climate aspect and events of popular interest as it was the Euro-2012, do you consider that 2013 will be a good year for consumption?

CE- the truth is that it is difficult to make this type of forecast, especially if we bear in mind that last year, despite the euro and to the increase in tourism, beer consumption did not increase. So far, that parece that we already started to have a more typical of these dates weather, meteorology, with abundant rainfall and low temperatures, not favoured beer consumption. However, if the weather still joining us and lto trust of the consumers improvement, since the sector consider that you can think of the rest of the year with optimism. In this sense, the fact of having a stable fiscal framework, coupled with the efforts of the beer companies and catering establishments, can contribute without a doubt to encourage the consumption of beer in this sector. – hospitality and catering have an important weight to the beer companies; However, the consumption in this area has declined by 4.5%, how to the sector is facing this situation?

CE- the fact of the decline of 4.5% corresponds to occasions of consumption in catering and comes to confirm the trend started with the crisis. It is a fact that we note with concern, since the consumption of beer in this sector involves aleverage in the economy in terms of job creation and the State under tax collection. You have to take into consideration that more than half of the jobs generated by the consumption of beer are in our bars and restaurants. – each more and more, companies are committed to reinvestment in r & d, how important is this aspect to the beer companies? Do you have evidence of the number of new products that the beer industry put on the market each year?

CE- the investment in r & d plays an important role in this sector where we have detected a new consumer profile that demands more and more new products, beyond the classic Lager. So we have been committed to innovation and each year our companies releasednew varieties of beer: gPremium, suitable for people with celiac disease, etc. And talking about innovation pioneer not cannot ignore the fact that Spain is a country in the marketing of non-alcoholic beer. – the beer industry increased by 25% during the past year, their exports, which actions are being held to continue to grow in the international market?

CE: the key of this growth lies in the dynamism of the brewing of our country, companies committed to market their products in other markets other than the Spanish. This strategy helps the fact that quality of beer is so valued by the millions of tourists who visit each year Spain and that upon returning to their countries of origin seek our brands.

Accounting for bars and restaurants

Te damos una guía para que puedas llevar a cabo la contaduría de tu bar o restaurante.

The bars and restaurants are mostly cash businesses that generate most of their income from the sale of perishable goods. These companies have an inventory and changing it often along with the options in the menu to meet the demands of its customers. Both the cash and the exercise of the accounting methods are ideal methods in the accounts of these companies. However, the needs, preferences, online bookkeeping services and accounting operations are determining which accounting method is best for every business in particular.

Cash accounting method

The method of accounting through the box or cash payments, is the method of accounting most commonly selected in the bars and restaurants. This method allows companies to record revenues generated when you receive payments in cash for services rendered or as payment for costs and expenses. The activities are recorded when cash is changed. As most of the bars and restaurants require customers to pay for their food, liquor and services immediately after receiving them, the criterion of box becomes the ideal accounting method.


Although cash accounting is the easiest method to carry out the accounting, it is not necessarily the most accurate method to determine the activity. Cash accounting does not recognize delays in payments of payment plans and credit accounts. For example, at the discretion of the box accounting registry, restaurant records deliveries to its suppliers only when you pay for them. However, many restaurants have delivery accounts with its suppliers that allow restaurants pay their deliveries, weeks and even months, once they have been received. Seeing the accounting activity, cash accounting will show that the restaurant experience large expenses on regular deliveries when, in fact, deliveries are smaller and occur regularly.

Accumulation method of accounting

Unlike cash accounting, the accounting method of accumulation records the transactions to occur. Revenues and expenses are recorded at the time of the transaction, regardless of the time cash is exchanged or is made the payments. With this method, the activity shows a more accurate perspective on how expenses are incurred and revenues generated. This method allows restaurants to achieve a clearer understanding of the comparison of income with respect to costs.


The bars and restaurants that generate less than $1 million per year have the option to choose between cash accounting and the cumulative accounting system. For these companies, there is no right or wrong decisions.However, the U.S. internal revenue service requires all businesses, including bars and restaurants, to use cumulative accounting method when the company generates more than $1 million per year. If a company chooses to use the cash accounting method, requires the filling in the form from the IRS 3115 change of accounting method and wait for a response from the IRS before officially changed to the cash accounting method.

New menu: Cocktails with coffee

The tendency to taste good coffee is increasingly popular and chic again. In part, responds to a growing industry that produces this product and also to innovative ways to serve customers and tenants who have found.

But it is not surprising. . From its origins that coffee has fascinated and conquered the palates of many in the world At first it was a spice, an expensive luxury that only a few could enjoy; today it is very popular and is available to everyone, you can see coffee everywhere. Nowadays the industry has experienced a huge explosion, product of its mass and mainly makeover. The grain stopped being the typical cup of steaming black coffee and became a product with many flavors and ways to combine. At the same time, the increasingly cool cafes were spreading throughout the world. VARIETY OF COFFEE A good cup of coffee is synonymous with energy , of pleasant conversation between friends and especially to prominence in the workplace, for their stimulating effects. Therefore, always find a coffee at meetings or in days of extensive study. As we know their preparation is not complicated and only requires combining the precise amount of freshly roasted green coffee beans max and ground with water, milk and sugar.Today , there are several varieties, adapting to the taste of each person. If you do not know many cafes we tell about popular: Café cut: refers to espresso with milk foam on top Mocha (Mokaccino): 1/3 espresso, 1/3 and 1/3 milk chocolate. Ready! Cappuccino: Espresso coffee with frothy milk, sprinkled with cocoa powder coffee praline coffee with condensed milk choco coffee: espresso sprinkled with cocoa powder frappé Coffee: cualquiere varieties of coffees, either flavor or traditional but I scrambled with crushed ice.

The above blends seem, at first glance, simple, why the concern of some carried two elixirs powerful in a single cup mingle. coffee and alcohol it is common knowledge that coffee and alcohol have a natural affinity , one reason may be that the stimulant properties of caffeine outweigh the depressive effects of alcohol, leaving us alert and uninhibited, although a little unstable. The truth is that coffee and alcohol have been longtime partners: and in 1795 it was mixed with vodka. According to the master mixologist Belvedere Claire Smith, in that year the Swedes mixed vodka and coffee with this equation: “Put a coin in a cup Pour the coffee until you can not see the coin. . Pour over the vodka until you can see the coin again. Repeat until you’re seeing double. ” However, the current best combination of coffee and alcohol is Irish coffee. Legend has it that in the 1940s A chef Foynes airport in Ireland received with coffee and whiskey passengers a flight diverted to soothe your mood. The drink practically moved on to many parts of the world and today at least two thousand “Irish coffees are served “per day. A curious fact? Some people think that this drink was the inspiration for Gilbeys would begin the marketing of Ireland in 1974, Baileys, also based on coffee, cream and Irish whiskey drink, which is sometimes called ” industrialized Irish “coffee.

When was beer a drink for children

At the end of the 1960s beers advertising campaign: the draw for a trip to Cape Kennedy is illustrated with a seated family prepared for eating and serving four glasses of beer. Yes, four: the children also have their own.

He is not the only example of advertising featuring children with glasses and beer bottles: for example, this campaign of Cruzcampo. Dating back to 1961, as we explain from Heineken Spain (proprietary brand) and it is four children sharing a litrona with joy and good humor. Because MOM always takes home Cruzcampo.

And for what always Cruzcampo? Maybe because it is a drink that helps “lozano look”. And it is for everyone. FOR ALL.

Today, these images from half a century ago are shocking, but they have their explanation: “these ads began in the 1960s and 1970s – says Fede Segarra, communication director for Damm-, when the beer starts to become popular in Spain” and enter homes, coinciding with the largest number of refrigerators.

In fact, both Damm Cruzcampo campaign focuses on their litre format: “is above all, wanted to promote beer as a beverage family,” added Segarra, as you can see in this another announcement of the Eagle beers, also owned by the Heineken Group.

In fact, and until the mid-1990s, it was common for schools to visit breweries.“Beer has always had a very close relationship with the citizen – explains Segarra-, given that almost every large city had its own factory in the 1950s.”Both then and now, the Brewers supported cultural activities and had and have many links with society.”

Spain was no exception with this type of advertising. In fact, arrived late both the consumption of beer as to ads with children and best baby carrier 2015. The American brand Raineer announced in 1906 as a beneficial both for young people and for older beverage.

And Blatz Beer recalled in 1916 the nutritional values provided by beer malt to mothers and babies.

From Heineken Spain, highlights that this type of campaign is born in “an era in which still existed ignorance about the effects of alcohol, and especially of this child”. Segarra, Damm, adds that “not given so much importance then as now.There was a more open relationship”, which has changed”for the evolution of society, which is more orderly and safe”.

From Heineken both Damm remember carrying years promoting the responsible consumption through the Association of manufacturers, Brewers of Spain, and a code of self-regulation in Europe when it was signed in the mid-1990s. This code includes no advertising with children not in child schedule, among other measures, including not to relate alcohol and motor. I.e., everything you did wrong this ad from the 1960s.

While it is possible that the child is taking tumbler Damm after the race.

In any case, the beer is still a drink for all. For all older than 18 years, clear. 

Driving when Drinking: An unpredictable risk.

The risk that a driver who is under the effects of the alcohol die in a car crash, is at least eleven times higher than the risk of drivers who do not have alcohol in your body.

For the majority of the people, these are just statistics, perhaps they are impressive, but they are just statistics. However, for the families and friends of those who died as a result of which a teenager drove drunk, each figure represents a tragic loss.

Alcohol distorts perceptions and the insight of people. People who is under the influence of alcohol has no problems to admit that your reaction time is less than when it has not drunk. In addition, there are many risks that they would never have if they were sober. Morever, it will come to be more serious if there are babies in your car. For this reason, See here for reviews of baby carriers if you are drunk.  These risks are often fatal.


Alcohol is absorbed into the blood through small blood vessels that are found on the walls of the stomach and small intestine. Minutes after ingesting alcohol, this travels from the stomach to the brain, where quickly produces its effect, delaying the action of the nerve cells.

Approximately 20% of the alcohol is absorbed through the stomach. Most of the remaining 80% is absorbed through the small intestine.

In addition, the blood carries alcohol liver, which removes it from the blood by the “metabolism”, a process by which becomes a non-toxic substance. Liver only can metabolize certain amount of alcohol at a time, leaving the surplus in circulation throughout the body. Therefore, the intensity of the effect of alcohol in the body is directly proportional to the amount of alcohol consumed.

When the amount of alcohol in the blood exceeds a certain level, the respiratory system becomes very slow (respiration rate decreases sharply), and can cause a State of coma or death, since the oxygen already does not reach the brain.

More information:

  • In the United States in 2007, the death toll from accidents caused by teenagers who lead
    drunken was 1.393, nearly four deaths every day of the year.
  • In United States car accidents top the list of causes of death among adolescents and are responsible for more than one of every three deaths of American teenagers. According to the National Highway Traffic Safety Administration (National Agency for the safety of traffic on the roads), 31% of teen drivers who lost their lives on the roads in 2006, had been drinking.

Wine and coffee to rejuvenate and eliminate fat

New treatments offer you amazing possibilities to improve your skin and attack the cellulite. The rejuvenating power of red wine will get your skin to shine, while the Green coffee bean max is particularly suitable for grease-fighting.

Now you can regenerate the skin, clear it of impurities and look it healthy and hydrated, thanks to new and advanced treatments. The latest trend to get it is a a micronized of grapes-centered treatment.

A real luxury, in this case, for the skin and not the palate, known as comprehensive treatment: Anti-aging to Cavernet Sauvignon.

‘Stops free radicals responsible for aging, restores collagen and elastin fibres, and improves the circulation of return’, says star Puyol, Director of the centro de estética Oxigen (Spain).

It is this type of red grape which contains suitable properties so that the skin is revitalized thanks to itshigh content of polyphenols, procyanidols and anthocyanosides. Apparently, the effect of this type of grapes is greater than vitamin E.

The specialist says that ‘ is used a micronized of grape.That dust is dried and ground, so that it does not lose its properties. To achieve this use this red grape which is the Cavernet Sauvignon, because it is the type of fruit which contains better these features ‘.

The treatment is recommended for skin of all ages. ‘ According to age who apply are the treatment may be sufficient with one session a year. Achieved an immediate effect, with what satisfaction is maximum ‘, said Puyol.

Facial and body peeling

A body peeling based on grape seed and micronized of red wine, improves microcirculation and increase the receptivity of the skin to the active principles which are then applied, and consists of a wrapping of mud wine, which apart from having anti-oxidant effect, moisturizes, softens and remineralize the skin, providing a smooth and luminous appearance.

The firming anti-aging body massages are made with red wine, apricot nut oil massage oil and almonds (has oxygenating and nourishing properties).

The facial peeling is made with micronized of red wine, grape Chardonnay and rose hip seed oil, salt of laminaria and essences. Its action is very emollient and detoxifying and provides a very light texture to the skin. The mask consists of micronized red wine and red grape anti aging wrap, mixed with floral water of Neroli, which has a high firming.

Firming facial massage He is achieved with a serum rich in active principles of Virgin red grape seed oil, hazelnut, wheat germ and rose hip.

Farewell to fat

Now it has become fashionable say goodbye to fat thanks to treatments as the Green Coffee, which consists of applying the power of green coffee in a casing that brake the accumulated fat and cellulite.

Green coffee has a high content of chlorogenic acid, which prevents the infiltration of fat and activates the enzyme adenylate cyclose, capable of stimulating the metabolism of lipids.

Star Puyol says that green coffee ‘exerts an important lipolytic action, so slim and mold, without forgetting its draining effect, since it stimulates diuresis by the action that exerts on the ADH hormone’. In addition, appears to inhibit the production of glucose, by what, to dispose the body of less sugar, used fat reserves to meet its energy needs.

The beautician expert says that it applies as if a mask, using upward circular movements, insisting on the most problematic areas. It is better to do it with a device of vibration, which acts a level deeper than the manual massage, and produces a hyperemia that enhances the treatment. ‘Massage is energetic and activator to stimulate microcirculation and make better penetrate the product’, he says. When the fat is soft is more difficult to eliminate.



There are many movies and scenes where a memorable toast or a story about wine constitute the main elements of the plotSOURCE: MovieTubeNow

These are the elements of the list. Vote for your Favorites!

1. sideways

Sideways (known internationally as Sideways) is a comedy-drama of 2004 winner of the Oscar for best adapted screenplay, directed by Alexander Payne, also author of the script with Jim Taylor. Adapted from the novel by Rex Pickett, Sideways tells the story of two fortyish types of opposite personalities, who make a weeklong trip to the village of vineyards in Santa Barbara. Payne and Taylor, writers of the film, won multiple awards for its libretto. Paul Giamatti and Thomas Haden Church, as well as the actresses Virginia Madsen and Sandra Oh, in… See more

2. the Godfather

The Goodfather 1972 starring Al Pacino and Marlon Brandon

3. war of wines

Cast: Alan Rickman, Chris Pine, Bill Pullman, Rachael Taylor, Freddy Rodriguez, Dennis Farina, Eliza Dushku, Bradley Whitford, Miguel Sandoval. Steven Spurrier, a British expatriate living in Paris and a wine store owner, sets in motion a plan to demonstrate the quality of the wines from other parts of the world to Parisians. Pullman and Rickman give life to a true story in which two dreamers get that in 1976 a raised in the Napa Valley wine is to succeed in a competition in France and place forever to the town of Calistoga in the map of the…

4. Julie & Julia

Julie & Julia is a biographical comedy premiered in 2009, written and directed by Nora Ephron, is starring Meryl Streep and Amy Adams. The film depicts events in the life of chef Julia Child in the early years of his culinary career, in contrast with her life Julie Powell, who aspires to Cook all 524 recipes in the cookbook’s Child for a year. Ephron began filming Julie & Julia, in March 2008. Meryl Streep plays Julia Child, and Amy Adams appears as Julie Powell. The film officially premiered on July 30, 2009 in the… 

5. a walk in the clouds

A walk in the clouds is a film of 1995, of the genus romantic drama, directed by Alfonso Aráu. Starring Keanu Reeves, Aitana Sanchez-Gijon, Giancarlo Giannini, Anthony Quinn and Angélica Aragón. The screenplay is based on the 1942 Italian film four steps in the clouds of Piero Tellini, Cesare Zavattini and Vittorio de Benedetti.

6. a good year

A good year – A good year in English – is a British film directed by Ridley Scott and starring Russell Crowe, premiered on 27 October 2006 and based on the novel by Peter Mayle.

7. Mondovino

Mondovino is a documentary by filmmaker Jonathan Nossiter. As its name says, it addresses the conflicts of the “wine world” today, touching on topics such as globalization, the concentration of power, the standardization of the wine and the influence of U.S. industry. The film premiered at the 2004 Cannes Festival, raises the struggle between the “old Europe” and the United States in the wine industry. The movie was filmed in France, United States, Argentina and Italy, with a digital camera. Duration: 135 minutes.

8. blood and wine

Blood and wine (Blood & Wine) is a 1996 film directed by Bob Rafelson.
A wine merchant decides to steal some fine jewelry belonging to one of his clients. In such a feat has with the help of her lover, an expert thief, and employee of the victim.

9. autumn tale

Beatrice Romand, Marie Riviere, Didier Sandre, Alain Libolt and Alexia Portal, Stephane Darmon, Aurelia Slapnutzuk.Isabelle and Magali are two friends who live in a valley of Provence. Isabelle has endeavored to marry Magali, who is widowed and has been alone after the departure of their children, reason why it resorts to ads by words.

The movie year: 1998

10. night of wine and drinks

It is a Danish film of 2011 cast: Isabelle and Magali are two friends who live in a valley of Provence. Isabelle has endeavored to marry Magali, who is widowed and has been alone after the departure of their children, reason why it resorts to ads by words. Synopsis: Christian (Anders W. Berthelsen), a Dane of 40 years, travels to Buenos Aires with Oscar (Jamie Morton), his extravagant teen. Its purpose is to retrieve his wife (Paprika Steen), who abandoned them to become bride and representative of a famous Argentine footballer (Sebastián Est…) 

Photograph beverages

Many are the ones who qualify for art photography still life. Personally, the technical picture wows me, and specifically advertising, is me very interesting since it is often very elaborate to transmit the message and the feelings that is desired by the customer in a very powerful way.

Today I bring you a recipe, acquired of great professionals to give you that extra to our still-lifes of drinks point and which remain to us as well as see those us on the billboards, on trucks or in TV ads.In this case I have done with beer, but it is equally valid to photograph a bottle of soda or almost any other type of drink, so aim!

And why does it take a recipe for this?, you may ask those who have not tried it. Then the answer is very simple, and it is that if we try to do it without using “tricks” the end result will be disastrous, I assure you.

Detalle de bodegón de cerveza Mahou

In these examples, the frame and background are completely neutral and boring, I know, but it was mainly to illustrate the result of technique to give the sensation of freshness and you look so tempting, so you may not be too hard. That, you missed me leverage to shoot any other closed framing or even macro, but not available at that point in the appropriate funds to, for example, a feeling of azure sky.So I made a cut to size 100% to see the detail of the finished fresco that we try to get.

Bodegón de cerveza MahouI have included a couple of “traps” that photographs are not usable, since I have not done them custom made for any brand, but only to illustrate the technique: in the first, it is clear and consists of that Cup and bottle does not correspond to the same variety of beer, the second simply isn’t the liquid into the glass wheat but only cheap supermarket pilsner beer (color and transparency not) they have nothing to do).



  • K-line mateador photography in spray or spray, which can be found in shops from photography.
  • Pure Glycerin, they also sell it in any specialized store.
  • A rechargeable sprayer , a cloth and all photographic material you want to use for our still life (cardboard/background, table still life, lighting, etc.).
  • To photograph elements (to everyone’s taste, I put those in my still life):
    • Glass or Cup.
    • Bottle. Very important is the time! If it is cold will fail (is certainly paradoxical to give the appearance of cold have to be “cunt” and unpalatable).
  • Any more than spare bottle (also time! so forget about the to drown after penalties if you do not leave!!) will need to fill the jar without having to open the bottle of still life (can use other substitute liquid that is apparent, I used for example litronas of the cheapest that had in the supermarket, but this of course depends on the still life that we want to) or replacement in case of We break or damage something label, for example.
  • And how now, the liquid element: water.
  • Ask some photo booth rental company if you lack one of the ingredients above.



  1. Preparing the set of still life photographic: place and measure light primary and secondary (if applicable), background, etc.
  2. Remove the back label, if you have it, so that is not visible or hinders us transillumination, if we do it (with the rush I forgot it and is fatal).
  3. With the cloth, clean very well the bottle and the glass we are going to shoot, it can be perfectly dry and pristine (I recommend to use cotton gloves to handle them now, as in the case of any still life of polished objects, or be extremely careful).
  4. Apply several layers of mateador to items, broadly covering the entire area that will be visible in our photography (you don’t have to throw out the back if it is not going to be, and so we can then hold by that party without that run us off). Beware of making it to some of the object distance!
  5. Make a mix for the sprayer with a proportion of 20% water and 80% Glycerin, and spray the elements to get the finish that you like (I recommend trying to get the largest possible size drops and does not move so they do not soak the surface, thus avoiding believe those jets as you can see in the first bottle if you look well).
  6. Very carefully to avoid damaging the finish, placing our still life, for the time being without liquid, for the testing of framing and lighting that you need.
  7. Once we have everything ready, now only we need to put the beer in the glass carefully to not pour liquid and run up our beautiful still life, and shoot our photo
  • On this last point, you’ll have to find you the technique to allow the foam to the level that you like and make photos quickly so not you time down (so it is important to have everything else already more that tested and resolved), although there are people who use another type of synthetic foam to emulate it and have much longer (such as shaving foam without going any further).


Bodegón de cerveza FranziskanerA further advice about lighting is to use a single light and filled with a reflector if need us to, but also If we want to give you a more impressive brightness even to the liquid inside, can trim reflective cardboard (very clear or mirror metallized) with the shape of the bottle or the glass/cup projection and lay back taking care that you reflect the main light through the liquid to camera (remember removing the back label of the) bottles!).

Also we can save expensive Glycerin and the also-expensive mateador, spreading it with Vaseline and spraying water. Also, tell you that there are other more or less similar techniques and that they can get a little cheaper and we can serve to learn or practice, but I personally think that if we are going to make this type of photo as careful will normally be custom-made – more or less well paid – and what prevail will be an excellent result above a few euros more or less.

By way of example, also then I leave a couple of pictures more I found in our favorite online community.

Botella de Coca-Cola fresca

As you can see, that we risk with the frame and a little experience, it is easy to get results rather than interesting because our bottle is already,”cold” and that is what is really important when we see something we could drink us: we want truth!

Botella de Pepsi-Cola fresca

In this one, the truth is that to me personally not just me too convince used lighting (for what I would look for with this photo, eye!), but nevertheless I am sure that even so, the first coup of view most would say: “Mmmm… how cool would be that drink right now!”. That’s what we have to get the final aspect of our image.

How to use advertising in bar to sell more

Once you’ve succeeded in attracting customers to your bar have the opportunity to influence them so that they consume products of more high-margin or even encourage them to recur more frequently by any promotion or future event.

How to get your customers to consume more?

You can be achieved using marketing or point of sale material (POP, point of purchase for its acronym in English) as the brochures at the tables and at the bar, blackboards within the local, among other resources available.

According to some studies, approximately 60% of the consumption of customers in bars and restaurants is influenced by some kind of material at the same location. There are many customers who use the information they get from these materials in deciding what order or when returning to the bar.

What is the POP material?

You know the difficult and expensive it can be to get new clients, as well as ensure that customers frequent your bar more and consume more profitable products.

The main benefits of these materials to the same local advertising are:

  • They do that customers decide to consume products with a higher profit margin. Some examples may be cocktails, small portions, larger portions, imported beers, microbrews, wines from certain range.
  • Do customers to consume more. A good Exhibitor showcase could play a very important role to promote certain products, but also advertising leaflets (see more at in the tables and bars could be used to promote certain snacks or drinks.
  • To publicize new products: it is important that a bar from time to time renew its gastronomic offer, this makes that customers do not get bored of the same. Promote these products on the premises is a good way to make them known among your customers. Many times, it is not enough to include it in the menu.
  • The work of waiters is very important to communicate to customers the promotions, specials, new products, upcoming events, but if you also use certain POP material (posters, brochures, leaflets, etc.) the message will be reinforced what probably will make greater influence on the decision of the client. In addition, remember that at certain peak times, staff may not have time to inform customers of these products that you are interested in promoting properly.
  • Inform customers of future promotions; It is more likely that a person who already knows the bar wants to take advantage of the promotion. It promotes the offer with at least one week in advance, it should not be long before.
  • Strengthen your brand. The POP material is highly effective for this purpose because you can include these marketing materials the logo of your bar, as well as use the colors that represent it, or a slogan or advertising concept. This allows that clients mentally associate your bar to a visual image that advantage will result when the client decides which bar to go.

What can you promote through the POP material?

¿Qué puedes promocionar a través del material POP?Some options are:

  • Drink specials (which may or may not be included in the regular bar menu)
  • Special meals (which may or may not be included in the regular bar menu)
  • Drinks and food with a good margin of utility
  • Promotions type menu (drink more snack/CAP)
  • Beer, wine or cocktail of the day, week or month.
  • Bar is available for private parties, birthday, or company meetings/celebrations.
  • Special parties, Stag/Hen
  • Promotions /eventos to be held in the near future
  • Promotions to encourage that go to the bar to certain hours/days.
  • The happy hour drinks or tapas

What type of POP material you should use?

The first thing is to analyze your bar to determine where you have free space that you can use to promote your products. It is not saturate the local promotional materials, that could be counterproductive.

The most common are posters to the entry or exit of the bar, posters for the walls and diptychs/triptychs for the tables and bar.

Other options may include:

  • The use of stands or advertising boards. There you can promote, for example, your drinks/meals that give you better margin or any special day.
  • Exhibitors showing some product as imported wines/beers
  • Posters that announce promotions or upcoming events.
  • Sample of the special dishes, see them will have more effect which only read the description of the dish.
  • Flyers, both at the tables and in the bar. There are several types of advertising leaflets and supports for them:
    • Printed on one side
    • Printed 2-sided
    • Printed on cardboard
    • Printed on rigid format
    • Flip chart type
    • Transparent acrylic stands
    • Menu holders

To promote in the wall you can use posters or blackboards both chalk, acrylic and even LED slates.

Some bars also choose advertising materials that you can hang from the ceiling of the bar, however some studies indicate that only 4% of customers reach them read.

Another mechanism is to include a small reminder of the upcoming event or promotion when deliveries to the customer the receipt of its consumption.

Finally, you can also leverage technology to achieve your goal: digital photo frames can be very useful since the images have more power than the words. If you have room in the bar or near the menu Board if it is that you have one, you can use a digital picture frame to show photos of products of higher-margin, menus, new products or special drinks that you want to promote.

Where can get POP material at the best price?

You must first find your local bars digital printing companies and business printing or advertising items online, but you should not underestimate the help they can provide you with your own suppliers. Some companies that provide food and/or drinks offered free this type of material to their good customers.

Remember, marketing at the point of sale, i.e. in the own local, must be a continuous and integrated process within the plan of general marketing of your bar, this way you can plan before the material need and how much you need.

The pairing of food and wine reviews

What wine goes best to what food is a question that generates different, therefore inspired opinions, Jamie Goode (a writer on wines from the United Kingdom) generalizes the views on marriage of wine and food in four categories.

What is the marriage of wine and food?

The marriage of wine and food is the process of “marrying” (metaphorically) a food with a wine with the intention of enhancing the pleasure of eating them.

The main concept behind pairings is that certain elements of the food and wines, such as texture and flavor, react differently to the mix; and find the right combination of these will make dining a more pleasurable experience for the palate.


Positions on the pairing of food and wine

Nihilist: “everything is a lovey-dovey.”

It is the most extreme but minority position.

These people think that all the writings about the relationship between food and wine is lying, since never put in the mouth the wine and food at the same time.

Legalistic: “it’s an exact with a set of specific science”.

It is the traditional position, adopted by the classical works of authors like Hugh Johnson(an expert British writer about wine).

Some books dedicated whole chapters to outline the best kinds of wine for each food product.

The problem with this position is that focuses on classic wines of yesteryear and they do not take into account the current options.

Anarchist: “break all rules”.

This is the position that is becoming fashionable.

According to them, drinking wine with fish is OK.

Or if you drink Sauvignon Blanc with meat, it is also good.

There are no rules and everything depends on the consumer.

Pragmatista: “there are good and bad matches.”

For them, there are some rules of pairing between wine and food.

For example, white wines taste best with fish, red wine with red meat.

One of the areas where there is greater divergence of views is the level of quality of food and wines.

A common view is that it is necessary to choose who is going to be the Star: food and wine.

According to this point of view, it is better to accompany fine wines with simple dishes that do not have strong flavors that make competition.

The alternative view is that best corresponds with the best: fine wines with first class food.

They believe that excellent food and excellent wines have a natural affinity.

As the saying goes, thumbs there is nothing written, so we invite you to tell us what your position is. Do you identify with one of these four profiles? Or do you feel that your way of pairing is different?


The Espresso Coffee in the bar is the Café par excellence, the way that intensifies to the maximum taste and aromas. The preparation of the Espresso Coffee is a true art. To obtain an excellent result at home, we advise you to follow these rules:


( 1) the quality of the water: use natural mineral water instead of tap water. Its calcareous concentration can prevent the correct operation of the machine and affect the quality of the coffee.Every two months use specific anticalcareas sachets for home espresso coffee machines.

 ico_misura ( 2) the correct dose: for each cup serving 7 grams of coffee Segafredo Zanetti. Control the dose, using the gauge supplied with the machine ( you can hire a coffee maker at catering equipment hire company), which is equivalent to about 7 grams.

( 3) a barman hand: once filled the filter holder, beat him gently on the table or in the Palm of the hand to distribute evenly the coffee powder. Then, tighten the coffee strength, using the presser supplied with the machine: a level surface is essential for a good Espresso Coffee.


( 4) correct weather: coffee has to exit the nozzle forming a continuous and homogeneous thread. Be careful at the time of extraction: If the coffee comes out too fast, try pressing it with greater intensity; Vice versa, in the case of a very slow start, try not too pressed coffee.


( 5) careful maintenance: whenever you prepare coffee, remove residues from the previous coffee powders, filter to avoid out dregs and unwanted flavors. From time to time, run the water in the filter vacuum, as if you were preparing a cup of coffee.Before preparing another, wait for 2/3 minutes, making sure there is no water remaining in the inside of the filter holder. Also use this method when you wash the filter holder with the tap water.

A small trick: the coffee in the Cup may not be hot enough. Try to run the water in the filter holder as in the previous section.Then, without remove the portafilter from the machine, power steam resistance up to the power of the specific indicator. A simple and quick system to increase the temperature of the water.

Sometimes when the coffee is in the cup, it isn’t hot enough.

Try to let the water flow through the filter-holder just like before. Then, without removing the filter-holder, activate the steam resistance until the appropriate light turns on.

This is a quick and easy way to increase the water temperature.

Library for the wine enthusiast

A selection of the 14 best wine books published in Spanish by Northern Beaches Myob Bookkeeper
Spain is one of the major editorial powers in the world, but for years the publishing lameness in terms of publications about wine has been blatant.The third world producing country lacked the most basic theoretical and practical texts. Something has changed in recent years. Publications, mostly translations, increase has been steady, thanks to the work of a couple of publishers such as Zed and Blume, which is worthy of praise.Today it is possible to read in Spanish numerous books on viticulture, oenology and wine tasting.

But we miss translations of Parker, of the monumental The Oxford Companion guides to Wine by Jancis Robinson (where Victor de la Serna writes everything related to Spain), or Vines, grapes & wines, his already classic book about different varieties; texts on specific areas of the world or authentic treatises on harmonies between wines and dishes… But the largest Lagoon’s own creation. Shortage of treaties on zones Spanish, by not referring to texts written by Spaniards abroad. We only found a solid representation in subjects such as viticulture or microbiology. Fortunately, we will gradually, away from isolation.

1. the wine, the strain to the Cup María Isabel Mijares and José Antonio Saéz Illobre
Editions Mundi-Prensa
Price: €15,50
Comment: Book of enological broadcasting very enjoyable, simple and understandable. Describes, step by step, “from the strain to the Cup”, from the floor, the wine, until the moment in which the consumer serves it in the Cup. Magnificent manual to start the knowledge of wine.

2 grapes and wines
Oz Clarke
Price: €39,90
Comment: In the absence of a translation of the books of Jancis Robinson or Pierre Gallet, this is the most interesting manual. More than 300 tasting described form alphabetical, including their characteristics in different areas where they occur. Hundreds of producers recommended, with special emphasis on the most well known varieties. It includes a useful glossary that relates each denomination with the authorized grapes.

3. encyclopedia of wine
Christian Callec
Mentor Books
Price: €24.95
Comment: In this augmented encyclopedia regarding his previous publication, the reader may find descriptions of the most important types of grape, the different origins of wine types, different wine country information, including the new world, as well as a description of its main appellations of origin with a description of the main characteristics of their wines.

5 course tasting
Jancis Robinson
Price: €22.75
Comment: Jancis Robinson is one of the largest European authorities within the wine sector. The course that presents is eminently practical. It will begin by teach you how to taste wine and align it with the meal, before moving on to treat the most important grape varieties and wines stemming from them. This manual is designed so that any reader can learn to taste.

Oenology: scientific and technological foundations | Claude Flancy | AMV and edits academic press | Price: €106,00 | There are books that have become the first choice of a subject from the market. It is the case of this treated complex coordinated by the Professor of the University of Montpellier, Claude Flanzy. Since the chemical analysis to different elaborations of sweet wines, it covers a range of subjects that will make happy any seasoned reader.
Encyclopedia of wine | Oz Clarke | Blume | Price: €47,45 | Useful manual for anyone who wants to get closer to the world of wine. The encyclopedia is sorted alphabetically so that readers can find, with ease, any region or denomination of origin wine of the world, producer or variety of grape, along more than 1,600 entries detailed. It contains a glossary and includes recommendations on vintages.
Practical winemaking: knowledge and wine | Emile Peynaud | Ed. academic press | Price: €21,50 | A classic within the oenology in Bordeaux eminent Professor Émile Peynaud. Excellent book of theoretical and practical utility.Deepen the knowledge of wine, production and ageing. Addressed to all lovers of wine, whether they are professional or amateur. Enjoyable read, it is understandable for anyone who wants to start.
Treaty of Enology (two volumes) | Jose Hidalgo Togores | Mundi-Prensa editions | Price: €125,00 | Pepe Hidalgo is a well-known and renowned winemaker, writer, promoter and Professor. Newly appeared, his “treatise on winemaking” is addressed to preferably to winemakers, sommeliers curious and all those who want to delve into the wine and need a reliable and detailed manual.
Sensory analysis and tasting of wines from Spain | Spanish Union of wine tasters | Spanish agricultural publishing | Price: €28.84 | The publication of the work, promoted by the Spanish Union of wine tasters, is not a treaty to use; to the usual topics added them a study on the different colors of the wine, the difficult wine-tasting liqueur wines and liquor, along with the tasting of sparkling or road and tasting by wines from Spain.
Dictionary Espasa: wine | José Peñín | Espasa | Price: €34,00 | Next Dictionary published in the publishing house Salvat by Mauricio Wiesenthal, this is the most useful. Brings together more than 2,200 entries and 300 illustrations and offers comprehensive information on all aspects surrounding the wine culture: varieties, wine regions, wineries, appellations of origin, etc. Reference work both for specialists and for any lover of this complex world.
Tried to viticulture | Luis Hidalgo | Mundi-Prensa editions | Price: €64,00 |Luis Hidalgo is one of the greatest world authorities in viticulture. From the cultivation of the vine in the world and its origins, until the harvest. All issues related to the viticulture are treated wide and accurately: the physiology of the vine, soils, pruning it… You only miss an explanation reasoned about the types of land that are best suited to each variety.
It came | André Dominé | Könemann | Price: €42.00 | More than 250 accurate maps and a pleasant presentation of the different wine-growing areas of the world become the best utensil for your knowledge. Add a good recommendation from the best producers in each area. This extensive and comprehensive book, beautifully edited, has come to fill a major gap in a matter in which the manuals are conspicuous by their absence.
The taste of the wine. The big book of tasting | Emile Peynaud | Mundi-Prensa editions | Price: €59,00 | If I had to choose a great book about the tasting, it would be this. Work tasters, will find it interesting technical and curious who want to deepen. Techniques of tasting, Gustatory vocabulary, classification of aromas, formation of the tasters, tasting difficulties… They are some of the subjects; treated. For years it has been the reference in the matter.
The wine. New world atlas | Hugh Johnson | Blume | Price: €56,95 | Since its first edition, it has become inseparable companion of all wine lovers.Lots of detailed maps of the most important wine regions of the world with the reproduction of different brands and labels photographs that illustrate the text complement information with data precise and concrete of the types of soil, climate, cultivation, tastings and elaboration.

The Wine for Exorcism

Alambique, el arte de la destilación

The wine was widely known, and tasted, in Europe for more than four thousand years. There is evidence that in the Middle East, in lands of Mesopotamia, the men made wine around eight thousand years ago by Psychic in Carlifornia. But they had to take many centuries to be known the way of distilling wine and, thus, get a drink of greater alcoholic strength, which was soon known in various countries of Europe with different names.

In an interview published four years ago I took the brandy, and there I mentioned that oenology historians point out that it makes approximately eight thousand years the Sumerian people, the oldest ethnic group in Mesopotamia, began cultivating vines and making wine. Centuries later the Egyptians, the Aryans and the Chinese, among many other peoples of antiquity, knew how to make wine. Then came the Semites, the Chaldeans, Assyrians, the Persians, the Greeks and the Romans, all of them enthusiastic winemakers, in their respective times and places. To the Romans, the great conquerors of twenty centuries ago, recognized them the merit of having spread the cultivation of the vine among the inhabitants of the countries bordering the Mediterranean Sea.

Since the eighth century of our era the alchemists were given the task of finding the transmutation of elements. In Egypt, the Arabs discovered the rudiments of distillation, and once known and experienced the use of the still (the Word still derives from the Arabic word al.ambiq, which comes from the Greek word ambicos, which means vessel, container. (Would do equally alquitara, from the Arabic Al gattara, used the word? it distilled?) do the first appeared? elixirs? (this term comes from the Arabic el-iksir, which means essence), name given alcoholic beverages obtained from wine.
About the still I read in the Wikipedia portal as follows:

“From the Arabic Al inbiq” is the apparatus used for distillation of liquid through a process of evaporation by heating and subsequent condensation by cooling. It was invented by the Arabs around the tenth century of our era, to produce perfumes, medicines and alcohol from fermented fruit. It is a tool of simple distillation which consists of a boiler or retort, where the mixture is heated. Emitted vapors leave through the top and cool in a coil located in a container water cooled. The resulting liquid is collected in the final tank. Laboratory stills are usually fiberglass, but the used for the distillation of alcoholic beverages are made usually of copper, because this material does not provide alcohol flavour, resists acids and conducts heat well. When liquids from alcoholic fermentation of fruit, are distilled as alcohol boils at a temperature (80 ° C), lower to the water, fumes that first form are that, although mixed with a small proportion of water, and is achieved to distil a greater alcoholic strength than the original substance?.

In the city of Córdoba, the capital of the Muslim Caliphate in Spain, flourished in the 12th century the industry of the distillate, thanks to the work and research of chemists and the Arab doctors. After bright footprints of these Mohammedan scientists would come the Christian monks, who would improve that incipient alcohol technology, teaching people to consume these alcoholic nectar, which very soon became popular all over.

The Council regulator of the denomination of origin Brandy de Jerez website read as follows:?It is not known for certain if it was in China or in Babylon where it was discovered the art of distillation. The truth is that they were Arabs (remember that they penetrated in Spain, very near Jerez, in the year 711) introduced this technique of distillation in the Western world. Do not be drinking, for religious reasons, the already famous wines from the Jerez area, Arabs chose to distill them to obtain “al – cohol’ for antiseptics, medicinal uses and perfumes?.

The merit of having started the art of distillation in Spain is attributed to Arnau de Vilanova, physician and humanist – born in Valencia, Spain, in 1238, who made significant progress in this process, turn the wine into brandy. Due to his fame was known as Arnaldo de Villanueva, in Spanish; Arnaldus de Villa Nova or Arnaldus Villanovanus, in latin; and Arnaoult of Ville-Neuve, in French.

It was not long that alchemists added to the distillate obtained wine different aromatic substances, sweeteners, and flavorings, in order to mitigate the harshness of a brandy of high grade ethyl. Would as they were born the? regards?, those times doctors widely prescribed to their patients, since they had the idea – nothing wrong, BTW – that his intake was helpful for the heart. Of the? warm? were derived liquors, so widespread global consumption at present, under the term of? digestive?.

Drinks fermented initially and subsequently subjected to a careful distillation process – which takes place in the still-receive the name of distillates. The most popular all over the world are brandies, result from the distillation of wine. Only brandy produced in the region of Cognac in France, can bear on the label the name of Cognac.

Do the word Brandy comes from the word brandewijn, in old Dutch, which means? burned wine?. That term comes from the term branntwein aus wein, in German, and brännvin, Swedish language. Other brandies, also called spirits, or distillates, prepared with wine, are the Armagnac, produced in the eponymous region of France. Grappa, is typical of Italy. The pomace, Spain (Galicia is one of my favorites). Bagaceira, of Portugal. Marc, from France, from different geographic regions. The Pisco, Peru and Chile. The Metaxa, of Greece. And the Tsiroupo of Greece.

Would Carlos Delgado, in his the book of spirits and liquors, seats that?If the Arabs taught the world to distill alcohol, Christian monks taught him to drink it. San Alejandro Magno, born in 1208, mentions a recipe for the distillation of Grappa. And today we know that from the 12th century in Europe, there were numerous stills and alcohol was distilled for perfumers and apothecaries, with the school of Salerno as a prestigious Centre. Is it possible that the first alcohol distilled in Europe was of grain, and the Whiskey the oldest brandy?. Do paragraphs later sits this author?The aging of spirits (in barrels) can never exceed the seventy years, since then we wouldn’t have an alcoholic beverage, but a harmless syrup cause is that every year that passes in a wooden barrel, brandy usually lose an alcoho0lico degree. So that the optimal aging time is between ten and thirty years. And remember that once bottled, brandy remains immutable, without aging, in their eternal age by the centuries?

Other distillates, from different backgrounds, are the following: whisky, grain (barley, corn, rye and millet); vodka, wheat, bark of birch, potatoes and cereals; the akquavit of malted barley and potatoes, the arrack, of rice and cereals; Rum, sugar cane; tequila (and therefore the mezcal), Agave; the slivovitz of plums; calvados, apples; Gin, grain; and the kirsch, of sour plums.

This relationship do not forget those spirits called in Spanish? white spirits? (in French are called eaux-de-vie), colourless like water, that are prepared with fruits, generically called blackberries, which are fruits – also called Berry – different botanical species. These fruits are usually of French origin, and with them are elaborated various distillates that are named for the fruit of their origin, such as Mirtille, Poire, Framboise (Raspberry in French and raspeberry in English) and Mirabelle. The latter is a kind of plum. There are other equally colourless spirits made from plums. It’s the Kirsch, of France, and the Kirschwasser, of Germany.

Other spirits are called spirits, since they are not exclusively from the distillation of a fermented base product, but in its elaboration involved – to more than one distillate, of any origin – other ingredients, herbs, roots, barks and leaves of trees, spices, sweeteners and fruit. Such is the case of Amaretto, the Benedictine, the Charteuse, the Cynar, the Drambuie, Grand Marnier, and the Strega.

In the official website of the Apollo Association and wine, Spain, seated is that?Spirits are drinks aromatized hydroalcoholic obtained by maceration, infusion or distillation of different plant substances natural, aromatic alcohols, or by the addition thereto of aromatic extracts, essences or flavourings authorised, or by the combination of the two, colored or not. They will have an alcohol content exceeding 30 ° centesimal”. Starting from this definition? continues the quotation – we can say, without pretending to be exhaustive, that spirits are mainly classified into natural liqueurs; those who obtained as a brandy of plants, fruit, etc and you sweeten, and artificial spirits; which is obtained by macerating already made alcohol of fruits, plants, species, herbs, etc., and also they are sweetened?

Your teeth and the coffee

What is the first thing you normally do when you wake up? Correct, brush your teeth, but and after you brush your teeth? Of course, you take a cup of coffee. Did you know that 100 million people in the United States drink coffee every day? And that 68% of them take it within a period of one hour after being awakened?

That’s a lot of coffee. While coffee has excellent properties, unfortunately it also has characteristics that affect our teeth. Coffee is an acid liquid, and all acids harm tooth enamel. Over time, this not only affects the appearance of your teeth, but it can also cause deterioration and cavities.

In addition to acid coffee appearance, this also stain your teeth. Tooth enamel is soft and porous. For coffee, liquid permeates the enamel and it goes straight to the teeth, staining them or tiniendolos prematurely. Even when there is a perfect way to cure this problem (unless they decide to stop drinking coffee in full), there are ways to either minimize the problem or help prevent the negative effects over time.

The first thing you can do is reduce the amount of coffee you drink each day. This is an obvious solution, but we know that many of the people who drink coffee are already very accustomed to take a certain amount, so this would not be your first choice.

Another solution is to rinse and brush your teeth once you’ve finished your coffee. This helps to eliminate the elements of coffee that stain the teeth, thus prolonging the bleaching of your teeth.

There are also treatments for whitening to help remove the dyeing of teeth due to coffee and other reasons. We recommend to consult Dentist  Albuquerque to determine if this is the right path for it.

Finally, you can avoid the direct contact between your teeth and coffee. Use a straw or pijilla, for example, avoids contact with coffee since the liquid is brought directly from Cup to the back of the mouth.

We hope that this will be useful. Visit us often for more tips and information related to the care of your oral hygiene.

10 benefits of beer

14 cerveza

Due to the worldwide obesity epidemic, experts say that we should avoid consuming alcoholic beverages and fruit juices because of its high sugar content. But curiously, beer is most acclaimed for its benefits to health. Research suggests that it may help protect against Alzheimer’s disease, promote weight loss and balance hormones.

So we bring you 10 benefits of beer that we return from

1. a bottle of vitamins: If we look at the beer, we would be surprised the number of super-nutrientes that are in it. The beer contains all essential amino acids – and many of the non-essential,”said Dr. Stephan Domenig, medical director of the center of health Original F.X. Mayr, in Austria. As well as phosphorus, iodine, magnesium and potassium, the beer is rich in calcium so it is good for the bones.

3. osteoporosis: a 2009 study by Tufts University, in the United States found that moderate beer consumption may protect bone density. Even, for years the Guinness brewery was prescribed to pregnant due to its high content of vitamin B. “now recommended that pregnant women should avoid alcohol, but other people could benefit”, says nutritionist Vicki Edgson. Although they can benefit from dark beers without alcohol .

4. penetrates more artisan: to have better benefits, you must choose a beer unpasteurized, since this process prolongs the life of the drink but reduces the nutritional value of living organisms. A cloudy beer is much better, since the filter to obtain a clear beer eliminates yeast and therefore the amount of vitamin B, says Georgina Young, master brewer of Fuller.
5. better than a soft drink: beer is high in vitamins and low in sugar. Compared with a can of cola drink, which contains 12 teaspoons of sugar, or a glass of orange juice, which contains six, a quarter of a litre of beer contains little more than one spoonful of sugar.

“Compared with soft drinks, beer will give you less than a peak of sugar in the blood. The beer is approximately 93% water so it is very moisturising“, says nutritionist Dr. Kathryn O’Sullivan.
6. against diabetes?In fact, moderate consumption of beer can help prevent diabetes as implies a 2010 study conducted more than 38,000 men in the United States. The analysis found that when men who hardly consumed beer increased their intake of one or two glasses a day, reduced the risk of type 2 diabetes by 25% after four years.

7. Yes but and panza chelera?: a study from the University of London with almost 2,000 consumers of regular beer concluded that it is unlikely that moderate consumption is associated with a high weight gain.

“Drinking beer increases the production of bile, which helps Digest fatty foods,” indicated Dr. Domenig. In addition, the beer is a rich source of fiber: two vessels provide between 10 and 30% of our needs.
8. diseases : Although beer consumption is usually associated with memory problems, research say that it may help prevent Alzheimer’s disease. This disease has been linked to high levels of aluminum, but Silicon containing beer can compensate for the damage. A 2008 study published in the journal Food and Chemical Toxicology found that Silicon was able to reduce the absorption of aluminum in the digestive tract and retard the accumulation of metal in the tissue of the body and the brain. But another study by the University College of London, warned that men who drink more than two liters a day can suffer memory loss. So anything exaggeration.

9. good for the heart: however, the beer could also help the health of the heart. A study by 2013 at the University of Harokopio, Athens, found that drink pushed the flexibility of the arteries. In this experiment, the scientists measured the cardiovascular health of men non-smoking less than 35 years two hours after drinking 400 ml of beer and compared the results with the consumption of vodka or beer without alcohol. While the three beverages had a beneficial effect on the stiffness of the arteries, normal beer had the greatest benefit.

Also, the beer can increase good cholesterol. “The main component that helps protect the heart is alcohol, which increases the HDL cholesterol, in addition to other benefits. But large amounts of alcohol can cause disease of the heart muscle “, says Dr. r. Curtis Ellison, Professor of medicine and public health at the Boston University School of medicine”

10. plus for beauty: beer drinkers Loss also obtain benefits on the skin. Since it is made of barley, beer is rich in ferulic acid, a potent antioxidant that protects skin from sun damage. Although this substance is also found in tomatoes, corn, and rice bran, an investigation of the Hospital Guy in London in 2000 suggests that beer has a more absorbable form.

Men who drank beer low in alcohol accounted for all of the acid present ferulic against only 25% that is absorbed from the tomatoes. Studies indicate that most dark beers Pack one punch of antioxidants.

Good news for Drednout: Consumption tax at all restaurants and bars

With the tax reform passed last year, came into effect on the first of January the new law that consumption tax in establishments serving food or drink.


Consumption tax is determined for establishments whose business is the sale of food and beverages prepared either in supermarkets, restaurants, cafes, ice cream, fruit, pastry shops, bars and other places where food or dispense liquor.

The Tax and Customs Branch Florence, Villaruel Hernando Vasquez, Director explained the implications of this new tax, “we want to present some items that went into effect and which have to do with the consumption tax, which is determined for establishments whose activity is the sale of prepared foods and beverages. There must collect the tax that has a rate of 8%; This tax will be charged in areas where food or drinks to eat in place, to be borne by buyer or home delivered “are sold.

In this reform indicated that natural and legal persons who are owners of restaurants, bars, cafes, ice cream and other businesses where food and beverages are sold, will no longer be responsible for the VAT tax, except businesses operating franchise which will continue to charge VAT at 16%.

How will be charged

The tax shall be discriminated on the collection account, entrance register, invoice or equivalent document. In any case the tip, being voluntary, will be part of the basis of the consumption tax.

Who will charge

Before this reform the Business Tax Services for you of bars, cafes, restaurants, ice cream parlors, pastry shops and bakeries were taxed activities with 16% VAT which alone was charged to the customer if the business owner was a company or individual in the common system, but now he must collect all establishments.

The Tax and Customs Branch Florence director pointed in places that must collect the tax on consumption, “are establishments whose activity is the provision of meals for consumption as breakfast, lunch or dinner, hot and cold dishes for snacks Quick regardless of the time at which the service regardless of the name to be given to the establishment lends “.

Similarly establishments exclusively engaged in the sale of those cafes own meals, ice cream, fruit shops, bakeries and establishments, in addition to other business activities, providing the sale of food service.

According to Vasquez Villaruel, this tax is good for the consumer, “because the value of the products should decrease by 8% which is good for the consumer and for the employer because the services must lower price”.


Now all restaurants, bars and any establishment that dispenses food or beverages must pay the excise tax.

Halloween. The beginning. Prancing Dreadnought is.

Thu, 10/31/2015 – 20:00
Entrance – 400 rubles. 
Prancing Dreadnought is a presentation of the new project: “Living the game.”

It’s dark, troubled times. Time until winter, but after the fall. A time when the boundaries between the worlds erased.  The time when all the secret fears, all the most hideous nightmare becomes real. Time fear. Time evil. Time of darkness. And, of course, a time to kill! Studio “Live Game” begins a series of annual games on the favorite holiday of all. Halloween. The beginning. And also with us celebrate WALLACE BAND – natural akustikfolka fabulous legends, which are hardened Celts stubbornly believe Halloween Samhain and the program will be given a proper!

Art Club Massol.
Sretensky Boulevard,. 6/1 (the last before the arch Milyutinsky Lane, if you walk from the metro. Sretensky Boulevard, in the courtyard).
+7 926 267 7614

Music and beer in O’Neill’s in Moscow

Last Saturday I went to O’Neill’s Irish Pub in Moscow. We had been that day in a conference on zombies, then we went for tapas and just belting out (as we know not sing, shout) in the pub. This Saturday the center was crowded and we were surprised that O’Neill’s not full. My friends told me it was strange because normally usually way up and can not even get in but will the fate of the beginners that day we had room to spare. The pub is huge. It has two floors , the top one was fuller and was a bit difficult to order at the counter but at the bottom there was hardly anyone and best of all, they had their own bar.

As you can see in the photo, I took me a Paulaner and ended up singing. Keep in mind that was coming from having tapas with their canes. And that night was Aaron Anastasi with songs like Can not buy me love of The Beatles or Roar of Katy Perry a can not resist to give choir group.

Although I came food, beer so I got hungry and as one of my friends asked some with a great pint , I ended up biting and I ordered the chicken strips with honey mustard sauce . I ate them in anything good they were and why they came enough. I like that about it despite being a pub also has the menu for dinner. Sometimes it’s a can go for a drink and having only drinks because they pass a few hours you enter an awful hungry I just in the first hamburguersería you find yourself or your empty house the fridge and mine is already empty enough. Anecdotally night, the final between beer and music just talking to some touristy Manchester that poor people would believe they would flirt or something, but no. Although tided a while to practice English because it will shut accent they have in Manchester. In DolceCity Moscow: O’Neill’s