Beer, White Candy Hybrid and Microdosing


Wine and Weed at Paquecepas


shallow focus photography of cannabis plant
Photo by Michael Fischer on


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

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, 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, 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, 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, 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, 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, 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, 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, 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.


© Amanda Díaz de Hoyo and, 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, with appropriate and specific direction to the original content.

Wine and Weed: Cherry Wine Strain plus Real Wine


Cherry Wine Strain. I took the picture!

My body is my lab. I have this scientific approach to everything in life nowadays. I really appreciate all my years as agricultural communicator for the University of Puerto Rico, Mayagüez Campus. A plus is my background as wine writer and humanistic approach to everything. This is not a CV just plain reality…so I write as nobody reads, that’s my philosophy.

Being an open book, true to my feelings I decided to shift to wine and weed in my Paquecepas blog. I write from the heart!

With this disclaimer or whatever it is, here I’m analyzing the flavors and effects of the strain cherry wine and Prophecy Red Blend, vintage 2015.

To increase my well being and knowledge, I had to take some steps. When I decided that my CLL was going to be treated with Ayurvedic medicine, spiritual guidance, pharmacological medicine and cannabis, I started out by contacting my dear friend and wine lover Dr. Jaime Claudio Villamil. And in my health ship, a great friend, Dr. Jose Caldera Nieves, is on board, as well as the understanding of my family. This is the great coupage not to a cure for leukemia, I do not expect that, I just want dignity. With that being said, my journey to a better life has been a learning process.

So I’m having a blend of wines from Washington state and California, I’m tasting the  cherry wine strain.

Let me make clear that I’m convinced that this is a hybrid, dominated by sativa. On this century, there are no pure strains due to evolution and breeding. I haven’t had this agricultural issue explained to my bud tender from my professor point of view.

I grinded my flowers and started trying them for the  anti inflamatory properties.

My taste buds are trained for wines and spirits, but here after vaping some of this cherry wine strain, the earthy, humid soil, a little flowery taste comes to mind. After some vaping, I felt a nice up feeling, very relaxed and there is no pain in my neck nodes.

I will have to see it the accumulative results of this strain will really alleviate my neck nodes. But there is something I am proud of, it goes well with the coupage. I really bet on this strain to pair with Zinfandels from California, Primitivo from Italy and even Priorats from Spain.

For now, the after taste is clean and long.

Remember, I’m not a weed guru, just a cannabis user and wine blogger. I came from the sublingual drops to cartridges to grinning. This is better understanding of what cannabis can do for you.

Be you, be well.

Amanda Díaz de Hoyo

© Amanda Díaz de Hoyo and, 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, with appropriate and specific direction to the original content.

Wine and Weed: Tannins vs. Terpenes


Amanda Díaz de Hoyo

Some years ago I sent an email to my grown kids. If cancer comes by again in my life, no chemo or things like that. I had enough radiation for my neck while facing a thyroid cancer that I prefer to use a more logical approach. As a wine lover, enthusiast and journalist on enological matters, I surely prefer wine instead of medicines.

As I now know my diagnostic, CLL, or Chronic Lymphocitic Leukemia, caused by radiation for my previous scare, I turned to medical cannabis. Hopefully, Puerto Rico has the Medical Cannabis Law approved. There is a dispensary nearby my house! I decided without pain but with that stupid catholic guilt that cursed me since childhood, that I was going to use it.

With this disclaimer comes my adventurous wine and weed experience. After my trip to California, I left way behind my mixed emotions about cannabis. On my previous blog is what everybody should now, as recreational user or medical one.


I learned about the Mandarin kush. My guru at the dispensary told me about this hybrid. A 60% indica and 40% sativa. It has a very citrus essence. So being a bud tender giving a review, I decided then to go for this one.

Being into wines, I began to wonder what chemical compound was behind weed. Wine have tannins but cannabis? Then I found out about terpenes.

Wines first, please. Tannins are in every wine. They are phenol substances, astringent, and soluble. They are on the skin and in the seeds of the grape. Winemakers, like my friend Carmelo Rodero, removes the seeds to minimize any harshness in the wine. One of the most renown tannins is resveratrol, good for your health. From heart diseases to stress due to cancer, you can find research studies about the benefits of resveratrol. Resveratrol by its name has been a super tannin since the French Paradox.

How about terpenes? I needed to find out due to my scientific approach to my disease. This is what I found out about them.

As a good student, I turned to Google. One of my favorite sites is So there I went. They have a great article 3 important terpenes on

Ocimene is one of them. You can find it on other plants like mint, mangoes, orchids, basil, parsley, pepper and kumquats. Ocimene is anti everything: antiviral, anti fungal, antiseptic and antibacterial. Of course, is a decongestant. I didn´t know.

Terpinolene, another compound is anticancer, antibacterial, antioxidant, and anti fungal. It mainly comes from sativas. The last one, is guaiol, that is antimicrobial and anti-inflammatory.

You can find this substances in other plants from herbs to spices. It gives their distinctive aromas and affect the mood and the brain. Remember lavender or peppermint? They come naturally on weed and other plants.

Right now, I am pairing my Rasta kush, more sativa than indica hybrid, with a Bordeaux, 2011. No problem with that.

© Amanda Díaz de Hoyo and, 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, with appropriate and specific direction to the original content.


Lujo al Alcance de mi Mano



Lalo Antón, del Grupo Artevino.

Por: Amanda Díaz de Hoyo

Retomar mi blog después de este tiempo me da nostalgia. Quisiera excusar mi ausencia pero solo una palabra es suficiente: huracán. Sí, casi llego a los tres meses sin escribir y todavía hago ajustes en mi vida para poder reponerme un poco de esta manifestación de la naturaleza. Formo parte de la historia climática de nuestra era. Así, como los vinos, esta añada ha sido difícil pero fructífera.

Parece que fue ayer cuando con una copa del vino Larrosa, añada 2016, de la bodega riojana Viña Izadi, conversaba con Gonzálo “Lalo” Antón sobre las bondades del vino rosado. Balance, aroma ligeramente afrutado, color tenue, acidez justa, el Larrosa me cautivó tanto que fue uno de mis rosados favoritos cuando reseñaba vinos para una revista. Está elaborado con 100% Garnacha. Ahora, retomándolo, me dí cuenta que es mucho más de lo que imaginaba. Quizás no podía verbalizarlo pero Lalo me dió la respuesta: es un rosado gastronómico. A lo que añado, refrescante. De este rosado se producen 48 mil botellas de las que 24 mil se quedan en España y las otras, a mercados afortunados del resto del planeta.


La Garnacha hecha rosé.

No se me pongan clichosos cuando vean que un vino rosado tiene mucho potencial. Es un vino bien hecho, contrario a muchos de los que pululan en el mercado local.

Luego del rosado pasamos a Pruno del 2015, un vino de altos puntajes desde 2011, que llega de la bodega Villacreces de Ribera del Duero, es orgánico, ecológico y se añeja en roble francés. Mientas escribo esto me parece estar otra vez en España, en el Mercado de San Miguel, tomando Pruno, pisándolo con jamón serrano y charcutería. El Pruno es un vino relajado, afrutado con final limpio, de equilibrio y bastante divertido. Va bien con picaderas, croquetas y una tabla de quesos. Un detallito importante, las parcelas de cepas para este vino están ubicadas al lado de las de Vega Sicilia. ¿Qué vencindario, no?


Pruno, el de la Prunomanía, condición de quien se deja seducir ppor sus encantos.

Entonces llegaron en sucesión el Izadi Selección Rioja 2012, El Regalo 2014 riojano también, y el Orben 2014. el Selección lleva Tempranillo con Graciano mientras que el El Regalo, se elabora 100% con Tempranillo. El Orben, que es un señor vinazo, de corte más moderno, sabores intensos y método de cultivo en microparcelas, a lo boutique wine, lleva Tempranillo con Graciano pero es un nada que ver con el Selección, que es de corte clásico. Tienen estos vinos la rúbrica del grupo Artevino, distinción de uva bien trabajada a precios acequibles. Además de este vino, producen el Malpuesto, cuyo nombre surge de las historias vinícolas de esta bodega. Me falta probarlo a ver cómo compite con sus hermanos.

Volvimos a los vinos que el grupo produce en la Ribera del Duero bajo Villacreces, para deleitarnos: el 2011 y el 2014. Aquí se unen la intensidad, el equilibrio y bondad de las cepas Tempranillo, Cabernet Sauvignon y Merlot. La Cabernet Sauvignon contrasta con la Tempranillo en estructura e intensidad por una maduración tardía, lo que le otorga a estos vinos, en particular al 2014, cuerpo. De hecho, el 2014 solo lleva Tempranillo y un 10% de Cabernet Sauvignon. Los dos son geniales, pero este 2014 tiene un atractivo diferente, enraízado en los sabores de su terroir.

Lalo Antón, hijo del fundador de estas bodegas, que han marcado el panorama enológico de Espana, con presencia además en Toro y en Rueda, más que representar los vinos, es amigo de esta Isla, a la que viene cada vez que encuentra pretexto. El mío ahora es el Malpuesto.

Accede a:


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


Más Vinos de Bodega Séptima

Más vinos de Bodega Séptima

Por: Amanda Díaz de Hoyo

Buena calidad, buenos vinos y excelentes precios son una de las mejores ecuaciones para cualquier aficionado al vino, especialmente con un presupuesto tope. Sí, hay un creciente número de amantes del vino que está en un presupuesto limitado, algunos son jóvenes del Milenio incorporan a la fuerza de trabajo, otros son simplemente personas como tú y que tiene que pagar facturas cada mes, con la familia alrededor, los niños y tal. Dinero para bien hay algunos dólares en un par de botellas de buen vino.

Armonioso, pleno de frutas tropicales, resulta ideal para nuestro clima. Foto: ADH

Bodega Séptima, es la séptima bodega del grupo Cordorniu , una empresa catalana muy conocida que se ha relacionado con cava y vino de España, y que se ha ido al nivel internacional.  Bodega Séptima, ubicada en el Valle del Uco, en la provincia productora de vinos Mendoza,  allá en Argentina, ofrece no sólo un gran Gran Reserva pero también  unos Chardonnay, Pinot Noir, Malbec y  Cabernet Sauvignon.

El coupage querendón: el Gran Reserva. Foto: ADH.

Mi primer encuentro con esta Bodega sucedió hace un tiempo, y todavía recuerdo el Gran Reserva, un vino muy redondo, armonioso, con buenos taninos. Como coupage tiene Malbec, Cabernet Sauvignon y Tannat.

Con Esteban Baigún y Chef Marcos Zabaleta, el chef de Bodega Séptima, degustamos los vinos con diferentes tapas con ingredients como carne, patatas dulces, algunas verduras, atún y camarones.

Mi selección de vinos en esta cata fue: Séptima Gran Reserva 2013, sin decepción alguna; el Chardonnay de 2014, con aroma de frutas tropicales y sabores – como guineos, mangos y piñas–, equilibrado y refrescante aún en su post gusto; y el Malbec de 2014, que se produce con uvas de la región de Agrelo mezclado con algunos cultivados en el Valle del Uco.  Localmente, estos vinos llevan precios de alrededor de $17 y $25, por lo que fácilmente se amoldan al presupuesto de un comprador que busca tipicidad de la uva, estilo y buen precio.

Amanda Díaz de Hoyo, autora de este blog, con el chef residente de Bodega Séptima, Marcos Zabaleta; la bloguera Lizette Pérez; y Horacio Millán, ayudante de cocina de Zabaleta.

Pueden ver parte de la acción de la cata en:

More wines from Bodega Séptima

By: Amanda Díaz de Hoyo

Nice quality, good wines and superb prices form one of the best equations for any wine aficionado, especially on a budget. Yes, there are an increasing number of wine lovers who are on a limited budget, some are millennials entering the work force, others are just people like you and I that need to pay bills every month, with family around, kids and such. Money for wine, well there are some dollars around for a couple of good bottles.

Bodega Séptima, is the seventh wine cellar of Cordorniu group, a much known Catalonian enterprise that has been related to cava and wine from Spain,  has gone international.  Bodega Séptima, located in Valle del Uco, in the wine producing province of Mendoza, in Argentina, offers not only a great Gran Reserva but also Chardonnay, Pinot Noir, Malbec and a Cabernet Sauvignon.

My first encounter with this Bodega happened a while ago, and I still remember the Gran Reserva, a very round, harmonious wine, with good tannins. It´s blend has Malbec, Cabernet Sauvignon and Tannat.

With Esteban Baigun, and Chef Marcos Zabaleta, the resident chef of Bodega Séptima, we tasted the wines with different bites such as beef, sweet potatoes, some veggies, tuna and shrimp.

My choice of wines in this tasting was: Séptima Gran Reserva 2013, no disappointment there; the chardonnay 2014, with tropical fruits aroma and flavors –consider bananas, mangos and pineapples–, balanced and refreshing after taste; and the Malbec 2014, that is produced with grapes from the Agrelo region blended with some grown in Valle del Uco.

Locally, these wines are around $17 and $25, so they can easily fit in a budget wise wine shopper.

You can see some of the action of the tasting at:

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

Un UALABI en el Súper Bowl 2017


Por: Amanda Díaz de Hoyo

Que un ualabí sea el protagonista del vino en un anuncio en el Súper Bowl, no es solo raro sino que adentra el mundo del vino en lo que hasta entonces era campo de ventaja para las cervezas.

Es que por primera vez en décadas, el vino se anuncia como parte de los comerciales que verán millones de personas, al apreciar el Súper Bowl de este año.

Según publicó Tracy Byrnes, en,  los vinos Yellow Tail, de Casella Family Brands, que llegaron a Puerto Rico hace tiempo de la mano de Plaza Cellars, y que son realmente económicos,  hacen su entrada en la pantalla chica mediante comerciales en donde aparece el simpático ualabí, un marsupial que ha hecho de las etiquetas del vino que lleva el nombre de una de las especies de estos, el de rabo amarillo.

Es más, Yellow Tail produce 19 vinos diferentes, cada uno con su color particular en la etiqueta y realmente se consiguen por precios muy cómodos. En Puerto Rico se consiguen en supermercados  y otros comercios.

Eso de que adquieran por 30 segundos de espacio comercial  en el Súper Bowl significa que este renglón de vinos económicos se mantiene de manera exitosa entre los consumidores. Esto si consideramos que les cuesta unos $5 millones.  Ya sea con alitas de pollo, celery o doritos con queso, la cerveza tradicional del futbol americano tiene un competidor: el vino.

Digo, yo me  tomo el vino, con  Súper Bowl o sin él.

Gracias al santísimo internet por las imágenes.
Paquecepas by Amanda Diaz de Hoyo is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License

Cata deliciosa con corte francés


Así esperaban los vinos, elegantemente ocultos.

Por:  Amanda Díaz de Hoyo

Estos meses han sido bien activos, llenos de retos, muchos de ellos cumplidos, planes para el año entrante, y entrevistas a todo tren. Por eso, he estado un poco alejada de mi blog, porque crean o no, el tiempo es de otros, y no necesariamente de uno. Sin embargo cosas que quiero compartir con ustedes, como la grata visita de los amigos de  APVSA, siglas de la Asociación para la Promoción de Vinos y Espíritus en América del Norte, que preside el amigo Pasca Fernand, y que por segundo año consecutivo presenta vinos que aún no están en el mercado local para posibles distribuidores. Con Pascal, hicimos una cata –a ciegas y como debe ser—para escoger el mejor de un grupo de vinos franceses. Solo sé que escogí  los que más me agradaron y que aportaran las características de la cepa y del terroir.

Veamos cuáles fueron y su por qué:


           El Chablis del 2015 de Raoul Gautherin et Fils.

El primero fue un Chablis de la bodega de Raoul Gautherin, que de entrada hizo grata impresión en paladar. Elaborado con uvas de altísima calidad, de manera artesanal y muy tradicional, lleva la expresión de lo que es este vino con notas de un trabajo bien hecho. Como saben, el Chablis es un vino reconocido en todo el mundo, que se elabora con la versión más pura de la cepa Chardonnay, allá en Borgoña.  Proviene de una villa del mismo nombre que cuenta con 2500 habitantes. Este en particular, es seco pero rico en frutas y estructuras, con notas minerales, algunas cremosas y hasta notas de albaricoque y  alguna que otra frambuesa, rico para tomarse así joven como fue la añada degustada, en este caso la 2015.


                                              Delicioso el  Châteneuf du  Pape Domaine de Fussat 2011.

En materia de tintos, el Châteneuf du  Pape Domaine de Fussat 2011, representó el potencial de este vino elaborado con las cepas clásicas de la apelación.  Es un coupage, en el que participan dos o más de las cepas del sur del Ródano: Garnacha, Syrah, Mourvedre, Cinsault, y puede llevar Muscardin, Counoise, Clairette, Bourboulenc, Picpoul, Roussanne, Terret Noir,  Picardan o Vaccarese. Con tanta uva, pero mayormente las primeras, se obtiene un vino de personalidad, tan es así que es reconocido en el mundo entero. En el caso de este Domaine de Fussat 2011, se conjugan muy bien la fruta y el punto de acidez, para mostrar buenos taninos y un paso por boca medianamente estructurado. Es un vino muy clásico que se redefine en la modernidad.


Intenso el  Château Corbin Michotte 2009.

El tercero de los vinos fue el Château Corbin Michotte 2009, con un color intenso, es de cuerpo medio y buena expresión aromática. Las frutas afloran en nariz dejando ver la ciruela madura, con toques de anís y cacao. Tiene buenos taninos y la acidez es muy agradable. De hecho, en Burdeos la añada 2009 se considera estupenda, pero en la zona de Saint Emilion, de dónde procede este vino, elaborado con el coupage clásico de Cabernet Sauvignon, Merlot y Cabernet Franc –con Petit Verdot y Malbec para respaldar las propuestas—no todos alcanzaron la consistencia que marcaba la añada.

De todos modos, este vino representa una gran oportunidad en relación precio calidad cuando se trata de vinos de esta zona. Completamente amigable desde mi perspectiva.

Para los interesados en ver qué vinos mercadea APVSA, pueden obtener información adicional mediante su página cibernética: Pueden ver sus vídeos en: la Drink Culture TV.

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