Bigbooty In The Cartoon

Food philosophy

Eating and drinking.

course in this blog, the focus is concentrated on the wine but the food will play a key role. When we eat everyday choices we make are very important for ourselves and the world we live in . Unfortunately, many

Sometimes our decisions are not based on an awareness of what arrives on our plates, factors of choice are influenced by misinformation or distorted information, advertising, lack of knowledge on the subject.

after World War II, with the economic boom, women's employment, the rise of supermarkets, has begun to change the way we feed ourselves, was to miss the time for housewives to prepare dishes of hard work, money can buy cuts of meat to cook faster and advertising we suggested a different relationship with food, not more territolialità and seasonality, but constant availability of any dish, off-season

rampant in the eighties and nineties the supermarkets (not to mention the "grandchildren" hard discount stores and discount stores), first in large cities, then in small towns, have spread widely throughout the central and northern Italy, twisting, combined with great force in the growth of mass media and ubiquitous advertising, the eating habits of the population. Years have been hectic, running too fast, the clock hand, worn on the cuff of his shirt, emancipated women had little time to spend in the kitchen, and they were still years away for an awareness about what we eat and how it reaches our tables.

Today things are changing, perhaps, or at least there is a new opportunity to choice, be careful and responsible consumers today can, information via the Internet and associations.

I think I focus on what I eat, primarily because a quality food product according to a careful chain is better than industrial products, because it's good to eat healthy. You can not believe that a steak from an animal that is never out of a stall is remotely comparable to one from an animal living in the wild or semi wild. Just do not want to think, many do not care.

There was a total meat product commoditization and a detachment from the image with that of animal mental steak, so removing the animals with respect and dignity and making low quality products to our tables. Want to put the pleasure of a good steak or a meat from an animal raised as it should be compared with an intensively bred, bankrolled with who knows what? The taste is clearly different, the meat is superior organoleptic, it is sometimes more expensive than the first but just eat it so not too much aware and to work around the problem.

A similar applies to fruits and vegetables, have lost the typical, many varieties, and the thing that affects me most is the failure to comply with the seasons, in order to have any product at any time of year, through the purchase of goods produced in greenhouses or even worse, imported from around the world unthinkable. I saw with my own eyes lentils Canadians, Israelis grapefruit, oranges and Sudraficane enough for anyone to look at labels in the supermarket to find some good.

poor product for us, plus costs environmental absurd to have what? Strawberries at Christmas, which they know nothing , steak 500g, which once made become half cooked because they lose water and the taste is still hiding?

Fortunately, there are producers, which offer amazing quality and often price advantage over the earth. L 'Italy fortunately for us, offers an infinite vastness of choice and we would like to tell PlayWine with passion, really wonderful stories of places, people, food and wine, hoping to know, understand and appreciate some of the finest pleasures in life .

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The Glenrothes 1991

cold and foggy days, at this moment one of the best things you can do is sit down with a glass of good whiskey in one hand and a glass of ice water on the table and great music. I chose jazz ( Carla Bley with a quintet which includes Paolo Fresu, New Converstation ) already and I would say that music relaxes , the labors of the day are over and the warm color, almost amber shining yet I live in spite of the age of the spirit, warms and invites me to the taste.

Let us speak first scent: warm, enveloping, spacious, there's all fruit in alcohol, pastry, vanilla, spices, coconut. Then the whiskey is revealed slowly, each time new perfumes and various sides of the character emerge. The bouquet donated by wood, which gives many years, various barrels from different countries and continents, which are used for different wines or spirits are taken apart and reassembled for each do its part in creating the final product.

The first taste is used to prepare the palate, just a little sip rotate to right in the mouth, and you're ready to enjoy.

flavors of malt, fruit, soft tannins and smooth, freshness, flavor, structure, with a warm alcohol well integrated, very long finish, a thrill for the senses, literally warming, very pleasant bottle of high quality.

Immediately after the first taste, it is nice that glass of water and ice, cools and cleans the palate and reveals other scents that remain in the mouth, reflecting the nose has changed, has further enriched its flavor makes you want to hear all the time. Each new draft gives an impression of a more flavor.

Whisky, distilled magic, the difficulties of the day just passed away and that seems to come the day seem less large.

Meanwhile, the disc draws to a close right choice, good whiskey and jazz combination, have similarities, despite the great harmony of many elements, be they musical instruments or wooden barrels, and each emerges in alternating moments, always accompanied by other components. Relaxing, thinking and help are very pleasant, harmony and finesse.

The bottles bear the date of distillation, ours is born Saturday, September 7, 1991.

Now some information about the distillery.

The Glenrothes was founded in 1879 in Rothes (Glen means 'valley') but a small village which has five distilleries, is located in the Speyside region. The site of the distillery is nothing short of spectacular, with stunning photos and video showing all stages of production of whiskey distillery and the beautiful when it is produced.

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Alessandria Top Wine 2010

Alexandria top wine was held in Novi Ligure, on 14 and 15 November, and was a unique opportunity to focus its wines' s Alexandria, held in a space next to the municipal museum of cycling champions, (unfortunately only open on weekends) included with admission five euro tasting glass and shoulder strap.

Once we receive two ovens and a nice baker who noviligurino turning out very good porridge all the time, to the delight of stand personnel and visitors.

I find it very nice when the tastings are the producers directly with their hands to pour their wines and tell it in its entirety, starting from the ground, the history of the vineyard, the processing methods in their every step. A hard work made with passion, bottles of the family, many businesses passed down from generation to generation, links, still inseparable from the earth and men.

The first round of tasting was aimed at Gavi DOCG . The wine made from 100% Cortese grapes, is pale yellow in color tones but quite intense and reflexes very lively and nice, even color due to the youthfulness of the wines tasted. The scents of dried pasta white and yellow, floral and mineral notes, give a great complexity to the nose. What is most surprising during the sniff test is the smoothness, looks sweet, the fruit feels almost cooked, "jam" feature Cortese grapes which gives a unique bouquet. Tastings lead the way for the hardships, the 'citrus, flavor and minerality on the ground. Wine by the double face, soft and almost sweet scents, and every time surprising freshness and minerality to the taste. The ideal is a dinner with dishes also quite complex, and a better representation of women to keep company, for you are tending to sweet scents, for us the high acidity and minerality. Also as with grapes Cortese DOCG classic method sparkling wines are produced, are truly unique, in a post soon on the bubbles from vines that are not the usual suspects.

The second round is for Barbera del Monferrato DOC . Wine made from 100% Barbera grapes.

All 'is visual inspection of a ruby \u200b\u200bred with violet hues, very intense color, in most cases impenetrable still nice living. The nose is easily recognizable red fruits, vinous and sometimes floral, flavors are more complex when the wine has spent time in barrels.

All 'is realized at once the characteristic taste of this wine and a spiccatissima acidity that cuts through the palate, some manufacturers are attempting to smooth out this feature of' grapes, with cellar work and the use of wood, to give greater flexibility. The Barbera that I appreciate most are those in which the acidity is alive, when I decide to open a bottle of this wine, must have that his strong personality, which makes it quite pleasant Barbera unique and special.

But we must not think that the use of wood is absolutely ruled out, partly because to many like a little 'more roundness, and because some producers they create Barbera spent in cask really amazing, intense, complex, fine and harmonious.

The third step, after having refreshed with flour fantastic, experimenting with cream cheese from Piedmont, combined with the Gavi, is exploring the Dolcetto. This wine has intense ruby \u200b\u200bred or intense. The aroma of this wine is very characteristic of great softness, feel red fruit jam, the fruitiness of course a decisive factor on 'aroma is the choice whether or not the use of barrels, the period of transition, where large cask or barrel and many other choices in the cellar. The palate is not very complex but pleasant to drink, there is fruit, tannin and sometimes a note of almond, bitter taste that makes this wine suitable for harmonious combinations with meats, ravioli, medium-aged cheeses, and is widely used preparations with meat and mushrooms.

Novi Ligure That was a very nice event, hear vigniaioli, their bottles as part of the family, seeing them talking to other producers with a desire to compete in an atmosphere of great serenity. Each vineyard history, there is one hundred years, that of a vine that you do not know what it is, discovered almost by chance, one in a position atop a hill overlooking more suitable for aging wine and the 'other mid-hill good for white, middle for red, always knows whom and who knows what with some astonishing ingenuity, not based on scientific evidence, was able to understand generations ago, of the drug. Earth is not easy, but lived by people who love the work with love and effort, it produces wines that are pearls, albeit a rather small area, not sufficiently known and appreciated, even wines that have great value for money. Not far from Milan, about 100 km, is the ideal destination for a trip outside to discover the flavors and the people of Monferrato. Unfortunately we had to reach Novi use the machine as by public transport there would be took over 2 hours. At the end of the tasting we were subjected to alcohol tests, the seat of this' event for me was the result of 0.6 g / l for my friend, and trust appears adventure, also my graphics, but more than anything my great friend Daniel of 0.5 g / l. With the desire to return soon in Monferrato, with a lesson on some wines and territory tired but happy (it's tiring to taste, not like drinking, it's a dirty job but someone, perhaps, has to do it) we go home.

Now I leave the links to some companies that their wines were of "coups de coeur":

Winery Montobbio, Castelletto d 'Orba (AL), www.altomonferrato.com

FARM Agricola Paolo Pizzorini to Ricaldone (AL) www.vinipizzorini.it

The Farm Ghibellines, Gavi Monterotondo village www.laghibellina.com

also produce sparkling Gavi.