Wine Masters, Cinematografía y Vinos

Con cada vino hay tiempo e historias.

Amanda Díaz de Hoyo

Aprender de vinos es proporcional al acceso que tengas a la tecnología y al deseo de emplearla correctamente. Existe valiosa información educativa sobre vinos disponible en diferentes plataformas. Desde apps para escoger vinos, leer las etiquetas, buscar las fichas, hasta maridajes y lo que falta por hacer en la enología.

Una manera relativamente fácil de adentrarse en la cultura del vino está en el proyecto Wine Masters Series que comenzó la plataforma Vimeo para sus primeras temporadas pero ha sido tal el éxito que ahora se amplia aún más.

Wine Masters Series son documentales muy bien realizados que muestran la cultura, la cara y las vertientes del vino en diferentes zonas productoras del mundo. Las primeras temporadas se enfocaron en Francia e Italia. El éxito de estas dos temporadas ha propiciado que se esté filmando la tercera en España y se planifique ya la preproducción de la cuarta temporada.

Además de todas estas notas entusiastas, se contempla establecer el Wine Masters Channel con diferentes series educativas, de viaje y de noticias sobre el mundo del vino. Con esta parte me siento más que emocionada pues la tecnología bien usada promueve que se amplien los horizontes y nos adentremos a nuevas maneras de ver la agricultura, el vino y la gente que trabaja en todas las fases de esta agroindustria multidisiplinaria.

Ya para septiembre, el Wine Masters Channel puede verse mediante la versión renovada de, y las aplicaciones para Apple TV, Android, Roku, Amazon Fire, LG TV-app, y Samsung TV- App.

Las series están disponibles actualmente en Vimeo on Demand, I Tunes, Amazon y Google Play.

Mi experiencia con los documentales de Wine Masters comenzó en las redes sociales.

Supe de este proyecto cuando recién comenzaba a dejarse conocer. Esto por estar en los grupos de Beer Wine Spirits Network, Food and Wine Bloggers. Klass de Jong, de Farmhouse TV-Films me dejó saber del mismo mediante una de las redes sociales, con ese entusiasmo de firmeza en lograr su cometido. Por eso el detalle del vino va un poco más allá al unirlo con cinematografía y pasión. Desde los Países Bajos, se afianza en la televisión alternativa para este proyecto que ya cuenta con miles de seguidores en el mundo entero. No worries, que está en inglés.

Desde que vi la calidad de la edición, la información y la participación de diferentes enólogos quedé fascinada. Estas series me han hecho volver a recorrer los campos que en algún momento visité mientras hacía mis artículos periodísticos para medios locales. Estoy ansiosa de ver la de España, y ver la posibilidad de que documenten los vinos de Chile y Argentina. A esperar con calma y vino en copa.

© 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: 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, 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.



Weed, Wine and Travels: It’s complicated

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 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, 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: Kush Anyone?

By: Amanda Díaz de Hoyo


Be flexible. That´s my lesson for today. I was running some errands, my husband´s car was on the repair shop. A friend of mine was asking for some advice and I was texting about medical cannabis. Busy morning, thinking I´m sort of Mrs. Sativa Indica. As you read on my latest blog, I´m a medical user. I really do not judge you if you use it as a patient or a recreational user. You are my guest in this site and I respect you as you are. This morning, I found myself answering some questions and one is like a highlight. What does kush means when you get your weed? For a common consumer like me, it´s always good to know what are you taking for your condition. Also, how does it fit to your life style. I love wine, good food, travels and sharing information, bona fide.


When you go to a dispensary you are always going to get some hybrid, a combination of the best cultivars available. Strains, that is. So you personalized your treatment. This is why Medical Cannabis is a revolution now days. It goes to a more preventive and ecological way to dignify your medical condition. Mainly you can get sativas and indicas blends. That is what hybrid seeds are all about. Two different strains produce a hybrid. Now you get it. If the word kush appears somewhere on the name of your favorite cannabis hybrid, there is a descendant of the Hindu Kush mountains strain. If you read something about Haze, remember Jamaica. Haze is a primary type sativa. The kush comes from India and there is some called Durban Poison, that according to site comes from Africa. It is very interesting how the best characteristics of each strain have been modified according to patients needs. That´s why many big pharmaceutical and agricultural monsters are trying to get a hold of the market. I really prefer a much artisan like, less corporate approach. From my taste buds experience, kush has a more grapey character that goes well with wine. This time, I´m having an Australian free school wine with my Rasta Kush. It is not about how indica or sativa is in competition. It is all about well-being.

Be safe, be well and be responsible.

© 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.

Adeline Backstreet: Symbiosis of Wine and Weed


By: Amanda Díaz de Hoyo

Lately I have been writing some columns in English for a web magazine. On my blog it will not be different, just a practice! I have done that before, doing my own translations, and here I am after an unforgettable trip to California, with my sister.

Wines, of course we will had some with delicious and fresh food; local beers, mainly artisan made and even apple cider, produced on a nearby county. There is no doubt about the array of cultures, food, religions, music and beliefs in California. Now days, when recreational marijuana has been approved, for some people in the wine country is going to be competition, for others more confusion and mental rush, and from an increasing amount of tourists means of pairing sativas and indicas, with Sauvignon Blanc or Zinfandel. What about the cannabis hybrids? Not so quick, please. This is a learning process.

As a new member of the medical cannabis society in Puerto Rico, I have to say that I have learned a lot. Since smoking pot was not my thing, just wine and food, but my body and cells have another point of view, I had to overcome the stigma that my Catholic upbringing –although I am agnostic now—had done in my mind. Catholic guilt, gone like forever. That was the first thing to get rid off.

After having my dispensary and my doses sorted out, and honestly I feel quite a relief from my illness, I was on my way to California for a week or so.

No problem, I thought, since California approved Medical Cannabis more than 20 years ago. Now, it has the recreational part included.

Look what I found out as a cannabis patient in the wine country. If you go to Solano County, the city of Vallejo, according to people from a dispensary, if you are not a resident of the state with a valid ID, you cannot buy medical or recreational marijuana.

If you go to Alameda County, Oakland to be exact, the county´s laws are different. You can have any proof of being US citizen and no problem.


This ambiguity in a new law has many cons for cannabis patients traveling out of their areas. So, counties, states and territories must have reciprocity laws allowing patients with a valid cannabis license to buy their medicine.

In terms of wine and weed, there are several companies in California doing tastings of both. Some of them are: California Cannabis Tours, Sonoma Cannabis Company, MJ Tours. Just google their names.

Many of the tours start in Oakland, as Shawn, from Magnolia Wellness on Adeline Street, explained in my incursion for my pot. “Here we serve medical and recreational cannabis, with different strains, and also hybrids”, he added. Adeline, the name of my godmother comes again to Oakland, I thought.

With a sensorial experience with the one I had, a hybrid infused with tangerine and citrus flavors, mainly sativa, and that´s why I thought about the Savignon Blanc, or perhaps a Verderjo or Vinho Verde, will pair with it.

I have a long way to go, so do laws allowing patients to decide how to treat their conditions. I hope federal government can allow patients to travel with their doses and acknowledge their licenses in every jurisdiction of the USA, territories included.

Next, I suppose, there will be more tourists going to places like California, Colorado, Washington and other states that are feeling this new kinf of tourism. Last but not least, we went to Mendocino county, to visit a couple of wineries and you can smell cannabis on the road to the grapes. Symbiosis.



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

Lisboa y Sintra: encantos portugueses

Lutecia Smart Hotel
Bésame:  tema de  uno de los 9 pisos del Lutecia de Lisboa.

Por: Amanda Díaz de Hoyo

Desde hacía tiempo soñaba con ir a Portugal. Por cosas de la vida, la oportunidad no se había presentado pero este año era sí o sí. Para iniciar nuestra aventura, porque así conceptualizamos los viajes, llegamos a la ciudad capital portuguesa: Lisboa.  Nuestra excursión, la que habíamos trazado en búsquedas on line, a lo que traiga la suerte. 

Cuando llegas sientes los aires marineros y la proximidad de la desembocadura del río Tajo al Atlántico. Entonces, rememoras la historia de Enrique El Navegante, entre fados, azulejos, vinos y corchos y quieres recorrer la ciudad. Desempolvé mi portugués de la UPI y adelante…

Lulas Grelhadas de la Marisqueria Roma.

Eso hicimos, recorrerla, disfrutarla y saborearla, haciendo nuestra base en el hotel Lutecia, convenientemente ubicado frente a la estación del metro. Se trata de una hospedería renovada, minimalista y cómoda en la avenida Frei Miguel Contreiras, número 52, en la zona residencial de Aeeriro lo que permite que uno se sienta como vecino más de la ciudad.

Ahí cerca en la Marisqueira Roma –en la avenida Roma — me topé con unas Lulas Grelhadas que tenían una pinta de show. Los comensales del lugar eran locales y el servicio, excelente. Para acompañarlas, optamos –éramos cuatro en la aventura—por un Castello d´Alba Douro 2015, fresco, afrutado, un coupage de Touriga Nacional, Touriga Franca y Tinta Roriz, un vino de mesa, para compartir entre amigos. Claro, iba mejor con un bife a la portuguesa, pero con mis lulas, estaba nice.

Castello dAlba
Coupage de Touriga Nacional, Touriga Franca y Tinta Roriz.

Entre nuestras visitas a la ciudad, el Bairro Alto, las plazas, las callecitas con sus edificaciones adornadas con azulejos, y obviamente, paradas obligadas para probar las cervezas locales: la Sagres y la Imperial.

Un lugar cercano, Sintra es un must see. Se llega en tren desde Lisboa, algo que toma unos 45 minutos, y se pasa muy bien. Para ascender al palacio de Pena y a sus jardines, conviene calzado cómodo, y llevar un cardigan o jacket porque depende de la época del año, está más fresco o frío el viento en la cima. El Palacio de Pena, quizás es la atracción más llamativa de Sintra, no solo porque el lugar privilegiado sino por el encanto que tiene su arquitectura, colores y detalles, que rememoran el romanticismo de otros tiempos. ¡Siglo XIX! Y lo escribo en números romanos, cosa de hacer el ejercicio mental.

El Atlántico desde el Palacio de Pena.

Luego del palacio de Pena y sus jardines, una vuelta por las calles pintorescas, salpicadas de flores y tiendas de recuerdos, con sus sardinas y galos de Barcelos, bordados, cosidos, tallados.

Retornamos en el tren, agradecidos con la visita y con lo vivido, planificando el próximo destino.

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

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


Catena Zapata y sus Vinos de Altura

English Version included.



white Bones 2013

Una expresión soberbia del Chardonnay.

Por: Amanda Díaz de Hoyo

Mencionar Catena Zapata es llamar a Argentina casi a pulmón.  Sabemos de la gesta de esta bodega de familia que tiene vinos para todos los gustos y presupuestos, pero nos maravilla su constante innovación para hacer de los vinos que produce algo más allá de la copa. Esas técnicas innovadoras, el estudio contínuo y la filosofía francesa del terroir puesta en práctica allá en Mendoza muestran lo que es capaz de hacer un equipo enológico de primer orden: vinos que compitan con los más grandes del mundo.

Así, pensando en este reto tuve la oportunidad de probar vinos de Catena Zapata de alt agama, uno de ellos el White Bones añada 2013, proveniente del viñedo Adrianna. Se trata de un Chardonnay bien equilibrado, armonioso, con estupenda nariz de frutas y flores, muy redondo y con un punto de ácidez bien controlado.  Luego pasamos al Nicasia vineyard 2012 y al Malbec Argentino añada 2012. Aquí me detengo, pues entre el Nicasia y el Malbec Argentino, la diferencia mayor es que la fermentación del primero es de unos 15 días y la del Segundo, va entre los 30 a 32 días. La otra es el terroir y su composición. Esto se nota en la copa.  Pasamos al Mundus Bacillus Terrae 2011 y yo asustada porque el orden de los vinos no era lógico ya que después vendría el Fortuna Terrae 2012 para finalizar con el Nicolas Catena Zapata 2010. Eso de 11 primero que el 12, jum me puso a pensar. Una vez degustados los vinos, felicité al sumiller Eduardo Dumont, de Méndez y Compañía, por la colocación de los vinos en ese orden peculiar, para destacar la potencia y la expresión de ese Fortuna Terrae 2012, que parece un vino de más tiempo  del que tiene en etiqueta, pues resulta elegante, fino, con taninos sedosos pero presentes y un post gusto limpio. Claro, el Nicolás Catena Zapata 2010, ese coupage de Malbec y Cabernet Sauvignon, ya con 7 años de evolución, me pareció el mejor de la tarde por su elegancia y armonía. Eso sí, no puedo dejar de pensar en la expresión del White Bones 2013.

Hay buenas excusas para volver a probar los vinos de Catena Zapata.

Pueden acceder a


Los grandes Catena 1

Catena Zapata and its High End Wines

By: Amanda Díaz de Hoyo

To say Catena Zapata is to call Argentina out loud. We know of the deeds of this family owned winery  that have wines for all tastes and budgets, but marvel us its constant innovation to make wines which produces something beyond the wine glass. The Catena Zapata winemaking team, with innovative techniques, continuous studies and using the French philosophy for the terroir is capable of producing wines that can compete with the best of the world. Thinking about this challenge, I had the opportunity to taste high end Catena Zapata wines, one of them  was the White Bones add 2013, from Adrianna vineyard. It is a balanced, harmonious Chardonnay, with superb  nose of fruits and flowers, very round and with controlled point acidity. Then there were Nicasia vineyard 2012 and Argentine Malbec, also 2012. I  have to stop here, because between the Nicasia and Argentine Malbec, the biggest difference is that  fermentation  of the first one is about 15 days and that of the second is between 30 to 32 days. Another difference is in the terroir and its composition. This is obvious by tasting them.  Then came the  Mundus Bacillus Terrae 2011 and got I scared because the order of the wines did not seem logical to me since after it we will taste the Fortune Terrae 2012 and at the end there was Nicolas Catena Zapata 2010. That 11 of the 12 first, hum  that got me thinking.

Once I tasted the wines, I congratulated the sommelier Eduardo Dumont, from Méndez and Company, for choosing that order the wines  to highlight the power and the expression of that Fortune Terrae 2012, which seems an older wine because it is elegant, fine, silky with good tannins and a clean aftertaste.  It is clear, the Nicolas Catena Zapata 2010, that blend of Malbec and Cabernet Sauvignon, with 7 years of evolution, seemed to me the best of the afternoon for its elegance and harmony. But wait, I can´t  stop thinking of the beautiful  White Bones 2013.

There are good excuses to taste again the Catena Zapata wines. Check our video

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

De Champagne, sin burbujas

Por: Amanda Díaz de Hoyo

Pensarán que hay un error en este  título, pues Champagne es el nombre de la zona productora del vino francés más famoso del mundo. Me gusta usar el nombre en francés, solo porque sí. Champgane y Cognac tienen similitudes, ambos nombres se le dan a espíritus. Además existe el suelo llamado champagne, compuesto de barro,  y tiza fina de la época cretácea en la superficie, mientras que más profundo, la piedra caliza excede el 60% en algunos lugares. El barro Montmorillonite también está en este suelo magnífico y le prove la capacidad de retener agua, en el subsuelo, lo que permite que funcione a manera de esponja y hace posible que ascienda el agua, poco a poco, en  verano, cuando aumenta  la sequía.



¿Por qué esta explicación si vamos a hablar de cognac? Todo empieza en la maravilla de suelo, que permite que crezcan las cepas Ugni Blanc, Colombard, Folle Blanche y Blanc Ramé, para producir en la apelació de origen controlada o AOC, por sus siglas, este espíritu, una variedad de brandy, que viene de la zona de Charente y Charente- Maritime, en Francia.

El cognac se destila 2 veces en alambiques de cobre y se añeja, por lo menos 2 años, en barricas de roble francés procedentes de Limousin.  En la elaboración del Hine, el cognac que tuvimos la oportunidad de probar tanto solo como en un coctel, y con comida que resaltaba los sabores del trópico –como las  chinas mandarinas, las nevo y las Valencia, los chayotes y hasta cerdo con algo de chocolate— apreciamos los matices que puede ofrecer, tanto como aperitif y como digestif.

En ocasión del relanzamiento en Puerto Rico de Hine, casa que se fundó en el 1763, pero los datos de la familia nos llevan al 1550,  se presentaron 3, el H by Hine, el Hine Rare VSOP y el Antique XO.

El primero es ligero, con notas de frutas cítricas y postgusto agradable. El segundo, ya muestra más cuerpo y tonos de caramelo mientras que el tercero, lleva especias blancas y tostados.  Todos muy elegantes, y su suavidad es ascendente.

Adentrarme y repasar el cognac es rebuscar en la historia del paladar, los referentes y anotar a Hine como uno de ellos.

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From Champagne, without the Bubbles

You will think that there is an error in this title, because Champagne is the name of the production zone  of the most famous French wine of the world. I like to use the name in French, just because I like it. Champagne and Cognac have similarities, both names are given to spirits. In addition there is the soil called champagne, composed of clay, and fine chalk from the Cretaceous period on the surface, while deeper, the limestone exceeds 60% in some places. The Montmorillonite clay is also in this magnificent soil and provides the capacity to retain water in the subsoil, which allows it to function as a sponge and makes it possible to ascend water, slowly in summer, when drought increases.

Why  all this explanation if we are going to talk about cognac? Everything begins in this wonderful soil, which allows grape varietals like the Ugni Blanc, Colombard, Folle Blanche and Blanc Ramé to beautifully grow for the production of cognac, a sort of brandy, in the Appellation of Origin Controlled or AOC, by its acronym, at Charente and Charente-Maritime, in France.

The cognac is distilled twice in copper stills and aged for at least 2 years in French oak barrels from Limousin. In the elaboration of Hine, the cognac we tasted first in a cocktail and later straight up, and with food that highlighted the flavors of the tropics – such as mandarins, navel and Valencia oranges, chayotes and even pork with some chocolate – we appreciate the nuances cognac can offer, both as aperitif and as digestif.

On the relaunch in Puerto Rico of Hine, maison that was founded in 1763, but the data of the family takes us to the 1550, they presented 3 cognacs: the H by Hine, the Hine Rare VSOP and the Antique XO.

The first one was light, with notes of citrus fruits and pleasant after taste. The second one, has more complexity and body, and flavors of caramel, while the third,  expresses sweet spices and toffee. They are all elegant, and their softness is upward.

Entering and reviewing the cognac is to delve into the history of the palate, the previous references and from now on, acknowledge the elegance of Hine among them.

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