Adelsheim y sus vinos Flower Power


Unp de los Pinot Noirs que me gustaron  en esta presentación de la bodega Adelsheim.
Uno de los Pinot Noirs que me gustaron en esta presentación de Adelsheim.

Por: Amanda Díaz de Hoyo

Tener la oportunidad de probar vinos de diferentes procedencias y de estilos –unos  más austeros  y clásicos, mientras que otros son libres y creativos— dentro del marco caribeño y los sabores locales de nuestra comida es gratificante por demás.  Rompemos los esquemas establecidos por los tantos autores de libros que sugieren maridajes muy específicos para cada vino. Esto lo encuentro definitivamente divertido.

Mientras unos van en una dirección, nosotros acá podemos bailar al son que nos toquen.  Por eso cuando estuve compartiendo con el enólogo Dave Paige, de las bodegas Adelsheim de Oregón,  dialogamos sobre la dimensión que el terroir le da a la fruta y al vino, además de la complejidad que le aporta.

Cada vez estoy más convencida de que Oregón y el estado vecino de Washington están despuntando de manera interesante en estos tiempos, quizás porque sus vinos expresivos y complejos tienen un espíritu bien a lo Flower Power.  Algo de los hippies que promulgaban paz en los tiempos de Vietnam, pero ahora en este siglo, son más los que buscan la paz de espíritu dentro del marco agrícola y vitivinícola.

Con la conversación amena y los pareos de platos de Micheito, el chef  Ernesto Rivera, de Micheito Bodega en  Miramar, degustamos sabores tropicales que resaltaron los vinos propuestos por Paige.

Ambos vinos fueron perfectos para los platos  confeccionados por el chef Ernesto Rivera "Micheito",
Ambos vinos fueron perfectos para los platos confeccionados por el chef Ernesto Rivera “Micheito”,

Comenzamos la gesta con el Adelsheim Pinot Noir Rosé, añada 2013. Lejos de ser another pink stuff, matizado por los malos momentos de aquellos vinos rosados dulces e imbebibles –pero que muchos tomamos en nuestra vida al comenzar a entender estos menesteres, moi incluida—tiene buena acidez y un punto recatado de azúcares residuales. Me pareció buena opción para un aperitif. Se acompañó con prosciutto.

Luego pasamos al Adelsheim Pinot Noir. El Wallace Brook, con mayor complejidad y bastante fruta, que pude definir como acerolas bien maduras. Claro, la traducción de acerola, estuvo traída de los recuerdos de Ciencias Agrícolas. West Indies Berries para mí pero en realidad son Cherries. Ok, enmendé mi error gracias a Google. Por la misma línea, se presentó en Adelsheim Pinot Noir de Willamette Valley pero sin lugar a dudas, dos vinos de la tarde fueron a mi entender los memorables: el Elizabeth´s Reserve Pinot Noir añada 2010 y el Ribbon Springs 2011.

El Elizizabeth’s tiene las características más clásicas de lo que es un PN de Oregón, con taninos sedosos, fruta buen balance y un post gusto que persiste.

El Ribbon Springs es intenso, con mucha fruta madura y proviene de cepas de clones bien seleccionados como Pommard, Wädenswil y de la serie Dijon.

La fermentación ocurre a temperatura controlada pero en fermentadores destapados y tiene fermentación maloláctica secundaria.

Insisto en que a pesar de tratar los vinos del Nuevo Mundo comparándolos con los clásicos como los Pinot Noirs de Borgoña, la diferencia en terroirs es marcada. Sin embargo, la intensidad del color, la suavidad de los taninos y la gracia de la combinación con sabores de nuestra cocina, en este caso la de Micheito, probó que estamos más que listos para saborear con gusto educado la experiencia de vinos agradables.

Mira el vídeo:  

Derechos Reservados©Paquecepas, 2015.

Paquecepas by Amanda Diaz de Hoyo is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.

El sonido de la Pizza


La pizza de vegetales sigue siendo una de mis querendonas. Foto ADH.
La pizza de vegetales sigue siendo una de mis querendonas. Foto ADH.

Por: Amanda Díaz de Hoyo

Eso de que me citaran temprano a una pizzería me extrañaba. Digo, ni tan temprano pero como para un brunch, y más aún cuando se trataba de una cadena de pizzerías, en este caso Pizza Hut.  Admito que voy contadas las veces y que la última que fui venía de hacer un proyecto en el Recinto de Mayagüez, donde trabajo. Eran como las 4 de la tarde, y necesitaba un lugar relajado para comer, estaba más verde que el logo del Colegio. En Hatillo me detuve para el lunch tardío y me disfruté una pizza personal mientras trabajaba, acompañada por una Heineken vestidita de novia. Perfecto para la inspiración luego del trajín de un día caluroso y todavía con bastante carretera para llegar a casa.

Así que acepté ir a esa cita de pizzas…pizzas que suenan cada vez de le das un mordisco. ¿Por qué? Fácil, las nuevas pizzas de temporada tienen en la parte exterior de la masa, aparte del relleno de queso, crocantes papitas Lay´s. Cuando llegó la suprema a la mesa, me la comí de atrás pa´lante. Y el sonido que hacía me recordaba al vino prosecco, que iría de maravillas con esta y con la de vegetales.

Carnívora al fin, tuve que sucumbir a los encantos de la pizza Meat Lovers, yummy, que acompañamos con la sangría de la casa, una alquimia realizada con la receta del amigo Sandro Giulimondi, que estaba deliciosa, particularmente para el calor del trópico Pero quienes me conocen ben, saben que me voy en un viaje de sabores imaginarios y que enseguida me transporto al sabor de los vinos…para esta un zinfandel como Seghesio o Seven Deadly Zins me parecen estupendos. Claro, eso si la pido para llevar a casa porque aunque los restaurantes sirven vinos y cervezas, la carta es limitada, algo que comprendo por el tipo de clientela que reciben.  Solamente sugerí que agregaran el prosseco, y me porté muy bien para que me apuntaran en el sabor dulce de los postres. El menú de estos establecimientos es cambiante, estrategia genial para no aburrir el paladar.

Con queso cheddar y papitas Lay´s en el crust. Foto ADH.
Con queso cheddar y papitas Lay´s en el crust. Foto ADH.

Entre un plato y otro, pregunté si tienen alternativas para clientes que soliciten masa integral. Aunque al presente no la tienen, tal parece que está en la agenda de las próximas innovaciones del menú. Me imagino que también por esa línea se irán con las masas libres de gluten. Sabrán ellos si vendrán en vez de con papitas con platanutres o hasta chicharrón. Ya veremos.

Para quien va como yo, con el trabajo aún en la mente, Pizza Hut ofrece  wifi. Así que relax, si eres freak de la tecnología o workcoholic.

En los postres, hay que probar el brownie, si eres fan del chocolate, el cheesecake o los palitos de canela…hay que olvidarse de vez en cuando y escapar a darse un gustito porque de lo contrario la vida sería tan aburrida.

Los palitos de masa y canela, una de las alternativas de los postres que ofrecen. Foto ADH.
Los palitos de masa y canela, una de las alternativas de los postres que ofrecen. Foto ADH.

Para quienes  piensen que la vida de un crítico de comida  y espíritus solo es de fine dining, sepan que somos mortales y por lo menos a moi, esta hija de Baco, no representa complicación alguna. Una pizza siempre es bienvenida.

Derechos Reservados  Paquecepas. Febrero 2015.

El Arte convertido en Queso


Amanda Díaz de Hoyo

Batard de limón, con queso ricotta y miel.

No todo el que mastica, come. No todo el que critica hoy por hoy la cocina, sea de alta, media o baja intensidad se ha quemado en un fogón, o le ha sacado la tierra a una yuca antes de encerarla. Con esta línea de pensamiento inicio mi aventura peculiar en la recién estrenada quesoteca de Miramar, Barra de Quesos.

Sí es una quesoteca, cheese bar, dónde apreciar el queso te lleva a viajar al pasado para traerte de regreso. ¿Máquina del tiempo? No. Es que cuando comes un queso artesanal, bien hecho, te das cuenta de que ya pasaste de grado del queso mundano de todos los días para convertir tu paladar en una celebración de texturas y sabores. De momento piensas que no todo lo que comiste antes guarda el esmero y calidad de lo que tienes frente a ti en este acogedor lugar.

Obviamente, para darte cuenta de la calidad del queso y de lo que lo acompaña tienes que darte el lujo de ir a una cita a ciegas, a ver cómo te va. Para ello, Rosa Ávalo Franceschi, ingeniera de profesión, turófila –amante del queso, por si acaso– y experta en quesos, quien cofundó la primera fábrica de quesos artesanales en la Isla, escogió un local en Miramar, en la avenida Ponce de León para degustar, maridar, combinar y comprar quesos artersanales de diferentes zonas productoras. Para acompañarlos, el comensal tiene gratas opciones entre los vinos que trabajan muy bien con los ingredientes y sazones de las tablas y platos a base de queso.

¿Qué me hizo revivir la explicación de Rosa sobre la preparación del queso artesanal? ¿Qué causó que me reenamorara de un cava para el batard de limón? Esas dos preguntas son las que me permiten narrarle las experiencias culinarias que son parte de la cultura gastronómica familiar. Sí, todos las tenemos, unos más que otros…

Mientras Rosa explicaba cómo la leche se convierte en queso, me fuí al accidente natural en el que leche que sobra se corta, se cura con sal, limón y se cuela con paños de algodón, como lo hacía mi abuela Sole y mi mamá, con leche traída de la finca. En esa época teníamos una vaquita Holstein de lo más aquél. En el mundo del queso, que conste, no solo la vaca aporta la materia prima.

El queso es el brinco de la leche a la inmortalidad, como he leído en algún texto o la forma más disimulada de que un alimento nos encante.

Luego de que Rosa terminara la presentación probé varias de las tapas y quesos que están disponibles para los comensales y un cava. Ya tenía el recuerdo de años idos de infancia hasta que el batard de limón se mezcló en mi boca con las uvas. Entré en una dimensión diferente. Los demás comensales estaban en Miramar, yo en Cataluña. Por eso me hizo viajar en tiempo y espacio, bien a lo película de SciFi.

Viajé en tiempo y espacio con esta cava, la Jané Ventura Brut Nature. Melodía para mi paladar.

El cava interactuaba con su CO2 con los compuestos grasos del queso, la fruta de las uvas Xare.llo, Macabeu y Parellada, muy frescas despertaban los toques especiados y herbáceos del queso con el ácido cítrico del limón, y los minerales de la sal tanto del queso como del vino se confundían como común denominador de ambas propuestas.

Precisamente con el Jané Ventura como mejor compañero de este viaje sensorial me mantuve el resto de las opciones y tablas presentadas. No me falló y se mantuvo fresco en copa.

¿Jané Ventura? Ese nombre es música para mis oídos, es caminar por El Vendrell en Cataluña, con mi compañera de ese viaje, mi madre, quien no podía dejar de admirar el Mediterráneo. Sí, y es más música todavía cuando te das cuenta que el mismo gran maestro Pablo Casals, naciera en ese pueblo catalán. Entonces, la música del cello se hace meritoria.

Este tipo de reconexión entre un plato y un vino es el que hace que la experiencia culinaria adquiera nuevas dimensiones.

Den la vuelta por allá, en la avenida Ponce de León, número 954. ¿Sería conspiración del maestro Casals, que escogieran un lugar frente al Conservatorio de Música de Puerto Rico?

Para más datos, horarios, reservas, pueden llamar al 787-979-1515 o visitar la página de Facebook Barra de Quesos.

© Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com with appropriate and specific direction to the original content.

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Almaviva entre Amigas


El ejercicio de la cata, los sabores y las texturas hay que vivirlo a tono con las realidades de la cocina local, sea donde estés. Esto no se aprende tocando de oído sino viviendo con atención los pequeños detalles que permiten esa relación de igual a igual entre la comida y el vino.

Esto lo traigo a colación luego de que la productora del programa Contigo Siempre, en el que participo par de veces al mes en Canal 13, se me acercara para comentar que había estudiado lo que se dice del vino en sitios on line pero “no era lo que esperaba”. Si bien, estos temas son genéricos para abarcar mayor lectorado, la realidad gustativa es otra. Being there, done that.

Vieiras, no bacalao porque no tomé la foto. Simplemente me lo comí. Pero estas son al estilo chef Juan Peña, de Almaviva.

En Puerto Rico estamos acostumbrados a unos sabores específicos por las influencias centenarias de la cocina española, la americana nativa ancestral, y la salpicada con otros países. Todo lo adaptamos a los productos locales y conforme al trópico que nos rige. ¿Con tostones o amarillos? Lo prefiero con mamposteao…no manposteado para pasarse de gourmet.

Desde los mejores chefs locales hasta los cocineros de fondas, y los que nos creemos saber cocinar, la técnica para transformar el producto es importante. El vino lleva esos sabores a un nivel sensorial diferente. La comida lleva el sabor del vino a un nivel más alto, que provoca placer sensorial. Si no pasa, es que por alguna razón se perdió el paso de este bolero, merengue o salsa, dependiendo del ritmo que te guste.

Dicho esto repaso algunos platos que recientemente he probado en diferentes lugares y vinos memorables, que se consiguen en Puerto Rico, y los cómplices: Plato y Vino. Si encuentro una cepa adicional de cannabis para cerrar la experiencia: también la apunto.

Almaviva- Con mis amigas Anita y Yoly, degustamos varios platos del chef Juan Peña. Entre el vacilón de los tiempos de la UPI –UPR-Río Piedras-,recuerdo haber pedido un plato con bacalao, para acompañar un vino de Toro, San Román. Quizás fue lo contrario, porque entre tanto cuento… lo cierto es que la fusión de textura de un vino contundente, con esta tempranillo brava y fuerte, y el bacalao norte muy delicado con hierbas, todavía me impactan la memoria sensorial gustativa. Aquél día, el balance entre opuestos fue un momento zen.

Almaviva, en la Ave. Ashford, es un restaurante sencillamente elegante, y la comida para qué les cuento si tengo fotos de algunos platos oficiales de la nueva propuesta de menú. Para los wine lovers, hay buenos vinos para aventurarse a cambiar las etiquetas de siempre. Esto lo digo, just in case, porque con la aparición de tanta app de cómo disfrutar un vino, mi respuesta más sabia es: aprende más de cepas, sazón, y razón.

© Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com with appropriate and specific direction to the original content.

Wine and Weed: Doubts and concerns


Lately, I have encountered so many friends who ask for information about my micro-dosing with medical cannabis. I tell them that everybody is so different and unique that the experience will be as such. It also happens with my wine friends, many who are also using cannabis. There are so many doubts, concerns, not much dealing with a new empowered generation of medical cannabis users.

The other day I was tasting some wines from Hacienda Monasterio, one of the nice wineries from Ribera del Duero. In my notes for the wines, I wrote my favorite strains for each wine. Due to my limitation of knowledge in the cannabis world, I just had a few to compare the wines.

For the Hacienda Monasterio Crianza 2015, a very elegant Crianza that has the heart of the Reserva I chose the Mango Kush strain. The flavors of the terpenes, mainly myrcene, with the hints of tropical fruits took me to the minerals and character of the wine. Great aroma for the wine, which is aged for longer than average crianzas. The Reserva 2014, well balanced, harmonious tempranillo, is dynamic and for me was perfect with the White Candy strain.

I like to see every angle possible, enhance my experience and share it. It´s the great thing about wines, culture and clarity.

For Hacienda Monasterio Selección Especial, I chose a sativa dominant hybrid like Super Silver Haze or Jack Herer. There was something about honey, toast and smokiness behind the wine that took my taste buds to these strains.

I must add, that this enhancement of the wine experience I also find it in other aspects of life. Since I began to walk carefully and methodically on my medical cannabis, my attention span to details have improved in a dramatic way.

It hasn´t been easy. I´m still learning with every step. Perhaps, the most important one is to relearn how to live without all those prejudices and beliefs our so called modern society imposed my generation.

As always, be responsible with yourself, learn about everything you can improve in life, have common sense.

Amanda Díaz de Hoyo

 ©AmandaDíaz de Hoyo and Paquecepas.com,Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to AmandaDíaz de Hoyo and Paquecepas.com,Timetravelslife.comwith appropriate and specific direction to the original content.

Wine and Weed: Chatus and Chile



A Chatus from France and a Camenere from Chile, tastings keep on!

These past weeks, I had been tasting great wines. It all started out with a grape I haven’t tasted before, Chatus. Thanks to my dear friend Mariano Laos, I had the chance to try the Domaine du Grangeon Ardeche 2012. The work of Christopher Reynouard through the vines and wines called my attention because of the intensity of the flavors and aromas of this wine. Chatus is a grape from the region of Ardeche, France on the Auvergne-Rhône-Alpes. Is a red wine, sharp in red hues. Has overripe plums and cherries. Even after 6 years, it’s a wine that can be aged a little to see how it matures in complexity. Because of its intensity in fruity flavors, I know it goes well with Mango Kush strain. Then layers of flavors come out from the wine, fruits, some nuts, and sweet spices. This was a cheerful way to try to review more wines and of course, more of my medical cannabis.

A week after that Chatus, Chilean wines were on my tasting buds. Chilean wines are so dynamic. to try from different grapes and viticultural areas that you have to keep up with them. Rafael Prieto, winemaker, and Jose Ignacio Maturana, from Bodegas TopWinemakers Chile and Multi. They consolidated the grapes from different wineries in one bottle. This is the innovative approach that seems amazing for the taste buds.

Like always happens, after tasting some wines well with there´s one that keeps you wondering. I love that magical moment when there is a complete balance with my the wine acquired terpenes taste. The TW Carmenere 2012, was the wine. It was a very nice, round, medium body wine rich in fruit flavors, modern, with wine that green hints. Eucalyptus and green pepper for me. Perhaps it was the Pyrazine, a terpene you find in wine, is making up for those missing in our diets. For this one, my strain of choice is White Candy. 

That´s why wine and weed go well together. Both are splendid botanical expressions, they complement each other .Or vice versa!

This wine is very particular in expression.

As always, be responsible, use in moderation, and think about possibilities.

 ©AmandaDíaz de Hoyo and Paquecepas.com,Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to AmandaDíaz de Hoyo and Paquecepas.com,Timetravelslife.comwith appropriate and specific direction to the original content.

Wine and Weed: Finca Montepedroso Verdejo plus Jack!


While tasting this Verdejo, I was going back to Rueda in my mind.

It’s so nice to see friends from the wine industry like Diego Martinez Aroca from Spain. He has been with Familia Martinez Bujanda working for over 20 plus years.

I went to a very interesting tasting where all my attention was to a Verdejo wine: Finca Montepedroso 2017. I usually go for the reds, the Garnachas and Tempranillos but in this case…Verdejo. I suppose the name comes from its light green yellowish color. 

Perhaps it took me back to Rueda, in Spain.  Perhaps the soils, the history behind the grape or even the taste of my recent enjoyed Tangie Jack cannabis strain, mingle  here.

The Verdejo, very aromatic, citrus, fennel like wine was served on the perfect temperature for the tropics. Nice for Puerto Rico.

The grape Verdejo came with the Moors to Spain from the North of Africa on the 12th century. On late 19th century, it was almost gone due to the Phylloxera crisis.  Verdejos cultivars were replanted with other grapes like Palomino that were easier to grow.

What I did find out in this Montepedroso 2017 was that it really into the terroir of the D.O. Rueda.  This is not a game of words. Hold it!

It´s just that the amount of Verdejo used to produce this wine is 100%.

I brought a bottle home to try it with two cannabis strains: Tangy Jack and Jack Herer.

I mean, the best medicine for me during this last year is the Cannabis. One of the plus like sides of this medicine is that I can still enjoy wines and other spirits without diminishing its healing power. 

Careful here, I do use everything responsibly. Just, if you´re wondering. There is a common mistake to just think Cannabis patients are stoners. No, we are not.

Image result for tangie jack

 

Tangie Jack and Jack Herer  are relatives in the cannabis family. So both share citrus, pine and a little white spices that enhanced the wine experience in my palate.

The Verdejo turn into a bigger wine after just one hit of Tangie. I just sat back, relaxed and turn all my organoleptic experience to places where I have tasted Verdejo wines. Aromas get more intense after the hit. Where there are good aromas, expect great flavors. This is not 

Though I prefer my sativas for diurnal purposes, in case of tastings, sometimes I alter the use.

Try this very slowly. There is no rush. Be responsible. Keep on learning about yourself!

© Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com with appropriate and specific direction to the original content.

Beer, White Candy Hybrid and Microdosing


 

Wine and Weed at Paquecepas

 

shallow focus photography of cannabis plant
Photo by Michael Fischer on Pexels.com

 

I know, I know…it has been a while. Well, I´m trying to finish a book. There are quite a few things going on in my life right now.

If there were no cannabis allowed in my life, things will get very difficult. On a most pleasant way of seen life, today I tried Golden Monkey Beer. It was quite an interesting organoleptic exercise.

After chilling for a while, the beer was ready to serve. On one hand Golden Monkey. On the other. Candy White Strain.

After a sip of Golden Monkey, a very hop forward beer, a black pepper taste, and its aftertaste made me wonder how about pairing it with Thai or Hindu dishes.

The White Candy hybrid, I have used before. The taste of this strain is somewhat fruity going into gummies candies. That is usually how I have perceived it without any wine or another spirit.

 

close up photo of kush on glass container
Photo by Yash Lucid on Pexels.com

After sipping the Golden Monkey and vaporizing some of the White Candy, I really felt the pepper and tingling aftertaste. It was a very interesting adventure. Golden Monkey is not my style of beer for the tropics. It is strong, pungent and for those who like spicy foods, you should try it.

For me, it was really an explosive relationship. After it, I went directly to dark chocolate and cold water.

 

White Candy Hybrid and Microdosing

I have been dealing with the art of microdosing for many months. I have searched all over. I found that to get the right dose who have to study your lifestyle.

Mine has been for the last 3 years a more balanced one. There are no days exactly the same. The microdosing can be different every day. That’s your body to decide. If there is some pain, anxiety, I know I need to change my respiration, organized my thoughts and take control of my impulse of having a couple of pills from some over the counter drug.

After that, I will do my vaping, 3 times a day or as needed. At last, I think I got a nice balance on my microdosing.

Some of my cannabis strains are Super Silver Haze a Sativa dominant strain during the morning. If needed, in the afternoon I do some Mango Kush or Tangie Jack. White Candy Hybrid in controlled vapes is working fine at night for me.

Everybody is different and unique so there is no standard measure for this. Use cannabis, wine, and food, responsibly. Listen to your body and be happy. Enjoy life as much as I do.

© Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com with appropriate and specific direction to the original content.

Wine and Weed:NZ Pinot meets Tangie Jack


 

 

I´m just having a  Seaside Cellars New Zealand Pinot Noir. Nothing expensive, just a good value per price wine looking for a great excuse to write my blog. Then I was thanking all my masters in the route of the wine for having me as  a pain in the neck. My wine masters are a long story but it is better if a choose one in particular this time: Paco Villón. I was his under study by the grace of my editor in friend Lupe Vázquez, while in my freshman years as wine journalist for El Nuevo Día. For me, it was like a clash with a Titan my first encounter with the real José Luis Díaz de Villegas, pen named Paco Villón.

 

vaso paquecepas seaside

My wine of the day is a Pinot Noir, not pricey.  The year 2014, the hues violet, bluish and some shades of reddish appear on my cool wine glass. The aromas are more herbaceous, lavender infused pepper.

The pairing with pop corn made it funky. It is a shame I don´t have truffles oil around to drop a couple of drops, to accentuate the terroir. Remember guys, that Malborough has a peculiar personality since The Lord of the Rings blessings.

To enhance the experience, I added up my dose of Tangie Jack. Instead using the Dry Herb vaporizer, I´m having a cartridge oil instead. Gridded flowers are more subtle than the cartridge.

Tangie Jack has a THC of 60.11 % and CBD of .56% on my  medicinal description label.That´s a very important fact! By reading my blog, you´ll find out.

I just had a sip of the wine. With a vaped of Cannabis, it enhances the herbaceous and until now, hidden minerals of the terroir.  It really reminds me of the Atlantic Coast. I haven´t been to New Zealand yet. The same happened with the guava limber I was having with Tangie Jack, the sulfuric qualities of the soil! Why cannabis wasn´t medicinal before. Shit!

This is a great  buy for a relax bottle at home. The best part is that´s screw cap bottle that last longer on the fridge. Very tight, you can enjoy a good nice glass for more than 3 days after opening. After I opened, I finished on the 4th day after opening and it was as fresh as on the first night. Awesome. No more money lost on gadgets, and more budget for wine and cannabis!

I mean, relaxing effects are taking a toll on me!

Be responsible. Be safe know your limits.

Amanda Díaz de Hoyo

© Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com with appropriate and specific direction to the original content.

 

 

Wine and Weed: Chocolate is Always a Plus


 

Cocoa alias Cacao in Spanish
This is the real thing. Cocoa beans from the Caribbean.

 

Amanda Díaz de Hoyo

There is always someone who will look at you when enjoying a glass of wine and dark chocolate. One of my favorite chocolates are Forteza from Cortés. Cortes was the very first chocolate of my childhood. Yes, I know it was when I was over 6 yrs. Old. Chocolate and I had a very rough beginning. I was alla to some debris left in the process from cocoa to chocolate. In my prehistoric knowledge of chocolate, that hot chocolate and queso de papa from my abuela Sole’s kitchen had the most amazing smell ever.

So, I made it to that sad part of my life, enjoying every chocolate I couldn’t take before, on the precise moment. Since I have taste knowledge, I have always love very dark, tanic and sometimes bitter dark chocolate. So I have tasted some good Cabernets from Napa and Chile with chocolate. Also, chiantis, tempranillos –like the one I’m pairing with the Forteza Milk chocolate as I write this paragraph, a pretty dark milk one– and so many others. Just for the thrill of tasting!

It is not only about this chocolate, the Seis de Luberri Cosecha 2014 –not even a crianza from Spain, just a more simple one– goes well with the chocolate and the weed.

Tonight I have chosen a new hybrid Critical Kush. It is a very high one in THC, so it works perfect for me. The flavor of this kush is more terroir like. I really mean earthy, creamier and spiced weed in my tasting buds. With the chocolate goes very well. The cannabis enhances the some sweet flavors of the chocolate. It shows the spicy notes of the wine. So it is no big deal, a good hybrid, a good table wine and a good hybrid go together.

There is a reason why they match so perfectly. There are similar components in all 3 that work wonders on your brain. Let me keep this simple, the 3 together have a blast “on your feel good part of the brain”.

So keeping that in mind, you can work on how to pair foods, spirits and cannabis for you well being.

Let me add a disclaimer: You must be at home, relax, do not operated any machinery or social app, and do this in moderation. Be responsible with yourself and others.

© Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com with appropriate and specific direction to the original content.

 

 

Weed, Wine and Travels: It’s complicated


IMG_4191
The prime suspect to induced a pairing with Purple Kush.

Some days ago, I came from a family trip on a cruise. For a couple of weeks I was so freaking scare because of my  cannabis treatment. My mantra for this was:

If there is no weed, use wine, if there is no wine, use beer. If there is no beer, use water. If there is no water, you are dead and you need nothing.

I found out an emergency plan that worked very well. I will use my medical cannabis only if necessary while on cruise ship.

This is funny but some information reviewed for this blog, suggested not travelling with cannabis plants. A U.S.A. Medical Cannabis site provided the info.  Isn’t this funny? If you cannot travel with water, com’on people.

All I needed was just a small amount for my treatment. Any how, I’m the one with cancer for the second time in my life. No one else in my family has been so lucky.

The same day I was leaving on the cruise, I had my blood tests back. The results were fine. Later my hematologist confirmed my opinion.

One of the nights at sea we had a very nice wine from  Fatima, Portugal. It was a fair priced wine, that went well with my lamb. Then I thought of the locally hard to find Purple Kush. I mean in Puerto Rico. It will be a good pairing for Don Antonio, Reserva 2014.

The intense flavors of the blend –Alicante,Bouschet, Trincadeira and Aragonez– with the tannins were strong enough to hold the Purple Kush aftertaste. After thinking about the structure of the wine, the complexity of the meat, the aromatic notes of the steamed vegetables, it will also handle very well a strong THC presence hybrid.

I had on my mind so many questions that I will love to ask a Cannabis Chef, from a Fine Dining Restaurant, for my blog. Anyone out there?

I went to Customer Service of board, to ask if in the smoking area you can use a vape. I did not have mine, something I deeply regret.

Sounds really odd to me to go to a designated smoking area. The least I want to inhale is second hand smoke from a fucking cigarette. That is the only way you can use a vape for now on a ship if you are a medical cannabis user. They have to really update their laws and guidelines as more countries are accepting medical cannabis. as cancer therapy.

Besides the U.S.A., in the European Union, quoting an article published on EUobserver.com on January 2018 by Caterina Tani, she writes that “only Austria, the Czech Republic, Finland, Germany, Italy, Portugal, Poland and Spain currently authorise marijuana’s use as a medicine – while a few other states are planning legislation on the issue”.In the Netherlands, Austria, Italy and Luxembourg, a small amount for personal use has been decriminalized.

For now, I stick to my plan to enjoy wine on some destinations. My fingers are crossed for reciprocity laws among medical cannabis jurisdictions.  Other privileges for medical cannabis patients must be:

  1. Global Laws to protect the medicinal cannabis patient, honoring the licence issued in his/her country of origin.
  2. Respect and education regarding this issue.
  3. Local laws to prevent the imposition of beliefs against the use of cannabis instead of the scientific and proveen research. And for that matter, all that don’t promote knowledge.

There are many more, I know.  On every destination there will be more to learn about this.

By Amanda Díaz de Hoyo

© Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com with appropriate and specific direction to the original content.

Suicide Mode among Chefs


By: Amanda Díaz de Hoyo

After having written about my encounter with the late Chef Anthony Bourdain for Porthole Cruise Magazine, I remembered Benoît Violier, the French chef who committed suicide en 2016 in his restaurant in France.

Is this a trend or just another mystery? Somethings we will never know for sure. The late Anthony Bourdain was a brilliant mind, you can read his point of view in social media. No problem. But was his death something to do with illness or reputation? It will take some weeks to find out, if scientific research is done and published.

Bourdain is not the only one to take this road. Violier did the same in 2016. The chef, according to an article published in The Telegraph, written by Alexandra Williams, was victim of a huge wine scam by a Swiss wine company. The then best chef of the world was 44 years old.

In 2003, Bernard Loiseau was on the verge of loosing his beloved Michelin stars. Under such stress he took his life. According to Eater.com, in an article written by Amy McKeever, published in 2013 “the Michelin Guide may have cover up its role in the affair”.

The late chef Homaro Cantu Jr, who mixed in a bowl food and science, died at 38 yrs old in 2015. He was a very creative chef who gained a Michelin star. Cantu worked with the acclaimed chef Charlie Trotter. Trotter died at 54, on 2013 due to a stroke. Cantu was a visionary in terms of food and environment according an article published in the Chicago Tribune, by Mark Caro.

Chefs David Halls and Peter Hudson had a cooking TV show for 11 years in New Zealand before moving to London. Then BBC was their home. According to pantograph-punch.com, with no formal cooking training, they were excellent hosts, cooks and entrepreneurs. Also, they were lovers in an era when being a homosexual was a crime. After chef Peter Hudson died of cancer in 92, David Halls was so depressed that committed suicide in 93.

All of them left behind a powerful statement, not written in a note, but for us to reflect upon. We are all mortals, with ups and downs. There is no true happiness unless you find it within yourself. As a society, we must really research this behavior. We have to learn that uncontrollable stress, ignorance, hatred, bigotry, and the daily excesses lead us to a complicated emotional state. Seek help from health professionals, understand your human nature. Depression is a burden that you can´t handle alone. Do not be afraid to talk about it. It can happen to anyone you know, including you.

Copamarina

© Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com with appropriate and specific direction to the original content.