Wine List Bolero Winery
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Under Pressure Whites Skin-Contact Rosé
Under Pressure Whites Da Mar, Prosecco 56 Gomariz, Ribeiro ‘The Flower and the Bee’ 54 Veneto, Italy NV (Glera) Galicia, Spain 2018 (Treixadura) Ramón Jané, Pet-Nat ‘Tinc Set’ 64 Weszeli, ‘Langenlois’ 60 Catalonia, Spain 2018 (Xarel-lo and Macabeu) Niederösterreich, Austria 2017 (Grüner Veltliner) Duckman, Pet-Nat Rosé 72 Donkey & Goat, ‘The Gadabout’ 62 Beiras, Portugal 2015 (Bara) California 2018 (Chardonnay Blend) Birichino, Pet-Nat 80 Forlong, ‘Cadiz’ 62 Monterey, California 2018 (Malvasia & Muscat) Andalucía, Spain (Palomino) Thierry Germain, Bulles du Roche 92 Pulpe Fiction, Muscadet Sèvre-et-Maine 64 Loire Valley, France NV (Chenin Blanc Blend) Loire Valley, France 2018 (Melon) Caleb Leisure, ‘Caesura’ 105 Ercole, Monferrato *Liter Bottle 65 Sierra Foothills, California 2018 (Viognier) Piedmont, Italy 2018 (Cortese Blend) Laherte, Champagne ‘Blanc de Blancs / Brut Nature’ 124 Giachino, Vin de Savoie ‘Monfarina’ 68 Champagne, France NV (Chardonnay) Savoie, France 2018 (Jacquère) Ramón Jané, ‘Ovella Negra’ 68 Catalonia, Spain 2018 (Parellada & Malvasia) Rosé Lo-Fi, ‘Jurassic Park Vineyard’ 72 Frisach, Terra Alta ‘L’Abrunet’ 55 Santa Barbara County, California 2017 (Chenin Blanc) Catalonia, Spain 2018 (Garnacha Blend) Koppitsch, ‘Perspektive Weiss’ 75 Birichino, Vin Gris 64 Burgenland, Austria 2017 (Pinot Blanc & Chardonnay) California 2018 (Grenache Blend) Iconic, ‘Heroine’ 76 Jurtschitsch, ‘Belle Naturelle’ 68 Santa Lucia Highlands, California 2017 (Chardonnay) Kamptal, Austria 2018 (Zweigelt Blend) Jolie-Laide, ‘Rodnick Farm Vineyard’ -
Memoria Del Trabajo Fin De Grado
MEMORIA DEL TRABAJO FIN DE GRADO ANÁLISIS ECONÓMICO Y FINANCIERO DE LAS BODEGAS DE VINO DE LA DENOMINACIÓN DE ORIGEN DE TACORONTE-ACENTEJO ECONOMIC AND FINANCIAL ANALYSIS OF WINERY IN PROTECTED DESIGNATION OF ORIGIN IN TACORONTE-ACENTEJO Grado en Administración y Dirección de Empresas FACULTAD DE ECONOMÍA, EMPRESA Y TURISMO Curso Académico 2015 /2016 Autor: Dña. Bárbara María Morales Fariña Tutor: D. Juan José Díaz Hernández. San Cristóbal de La Laguna, a 3 de Marzo de 2016 1 VISTO BUENO DEL TUTOR D. Juan José Díaz Hernández del Departamento de Economía, Contabilidad y Finanzas CERTIFICA: Que la presente Memoria de Trabajo Fin de Grado en Administración y Dirección de Empresas titulada “Análisis Económico y Financiero de las bodegas de vino de la denominación de origen de Tacoronte-Acentejo” y presentada por la alumna Dña. Bárbara María Morales Fariña , realizada bajo mi dirección, reúne las condiciones exigidas por la Guía Académica de la asignatura para su defensa. Para que así conste y surta los efectos oportunos, firmo la presente en La Laguna a 3 de Marzo de dos mil dieciséis. El tutor Fdo: D. Juan José Díaz Hernández. San Cristóbal de La Laguna, a 3 de Marzo de 2016 2 ÍNDICE 1 INTRODUCCIÓN………………………………………………………………....5 2 EL SECTOR VINÍCOLA…………………………………………………….……6 2.1 El sector vinícola en Canarias………………………………………..….6 2.2 El sector del vino en la isla de Tenerife……………………………...…..8 2.3 Las denominaciones de origen en la isla de Tenerife…………………..10 2.4 La denominación de origen de Tacoronte-Acentejo………………........12 3 ESTUDIO ECONÓMICO -
Variedades De Vid En La Isla De Tenerife
CABILDO INSULAR DE TENERIFE VARIEDADES DE VID EN LA ISLA DE TENERIFE SERVICIO TÉCNICO DE CALIDAD Y VALORIZACIÓN AGROALIMENTARIA NOEL MACHÍN MARÍA HONTORIA JENNIFER LUIS CAROLINA GONZALO SEPTIEMBRE 2019 1. Introducción. El cultivo de la vid se introduce en las Islas Canarias tras su conquista y anexión a la corona de Castilla a finales del Siglo XV. El origen de los colonos que se asientan en las islas marca inicialmente la diversidad de variedades introducidas, procedentes de Castilla, Portugal o Madeira, por ejemplo. Algunas de estas variedades se extendieron y otras permanecieron confinadas en localizaciones concretas, donde han permanecido en condiciones de aislamiento. Tras el paso de la plaga de la filoxera (Dactylosphaera vitifoliae) por Europa, algunas de estas variedades pueden haber desaparecido de sus lugares de origen, por lo que sólo se conservarían en el archipiélago, e incluso sólo en lugares concretos de las islas. Por otra parte, durante estos quinientos años de existencia de la viticultura en las islas inevitablemente se han producido mutaciones y cruzamientos, por lo que deben existir variedades originarias de las islas. Todo ello unido a la gran diversidad de microclimas y suelos donde se cultiva la vid conlleva que el patrimonio varietal de las islas sea de gran interés. La vocación fundamental de los cultivos de vid de las Islas Canarias ha sido y es la elaboración de vinos, siendo el cultivo de uva de mesa testimonial. En el mercado actual del vino, las variedades propias, que aportan tipicidad a los vinos están muy bien valoradas, porque contribuyen a la diferenciación del producto, por ello es importante conocer sus características productivas y su potencial enológico. -
Wine List Bolero Winery
WINE LIST BOLERO WINERY White & Rosé Wines Glass/Bottle* Red Wines Glass/Bottle* 101 2019 Albariño 10/32 108 2017 Garnacha 12/40 102 2018 Verdelho 10/32 110 NV Poco Rojo 12/32 103 2018 Garnacha Blanca 10/29 111 2019 Cabernet Sauvignon Reserve 20/80 104 2018 Libido Blanco 10/28 115 2004 Tesoro del Sol 12/50 50% Viognier, 50% Verdelho Zinfandel Port 105 2016 Muscat Canelli 10/24 116 2017 Monastrell 14/55 107 2018 Garnacha Rosa 10/25 117 2017 Tannat 12/42 109 Bolero Cava Brut 10/34 Signature Wine Flights Let's Cool Down Talk of the Town The Gods Must be Crazy Bolero Albariño Bolero Tannat 2016 Bodegas Alto Moncayo "Aquilon" Bolero Verdelho Bolero Monastrell 2017 Bodegas El Nido "El Nido" Bolero Libido Blanco Bolero Cabernet Sauvignon Reserve 2006 Bodegas Vega Sicilia "Unico" $18 $26 $150 Bizkaiko Txakolina is a Spanish Denominación de Origen BIZKAIKO TXAKOLINA (DO) ( Jatorrizko Deitura in Basque) for wines located in the province of Bizkaia, Basque Country, Spain. The DO includes vineyards from 82 different municipalities. White Wines 1001 2019 Txomin Etzaniz, Txakolina 48 1002 2019 Antxiola Getariako, Txakolina 39 Red Wine 1011 2018 Bernabeleva 36 Rosé Wine Camino de Navaherreros 1006 2019 Antxiola Rosé, 39 Getariako Hondarrabi Beltz 1007 2019 Ameztoi Txakolina, Rubentis Rosé 49 TERRA ALTA Terra Alta is a Catalan Denominación de Origen (DO) for wines located in the west of Catalonia, Spain. As the name indicates, Terra Alta means High Land. The area is in the mountains. White Wine Red Wine 1016 2018 Edetària 38 1021 2016 Edetària 94 Via Terra, Garnatxa Blanca Le Personal Garnacha Peluda 1017 2017 Edetària Selecció, Garnatxa Blanca 64 1022 2017 "Via Edetana" 90 1018 2017 Edetària Selecció, Garnatxa Blanca (1.5ml) 135 BIERZO Bierzo is a Spanish Denominación de Origen (DO) for wines located in the northwest of the province of León (Castile and León, Spain) and covers about 3,000 km. -
Alvar De Dios
ALVAR DE DIOS Toro is like the 1980s – big shoulder pads, teased hair and master for Fernando at Bodegas Marañones he began ac- a gaudy energy that seems to be chemically enhanced. It’s quiring vineyards of his own in and around his native DO, a DO that in most regards is caught in a time warp, much splitting his time between the Gredos and Toro. like that mauve and teal bathroom you’ve been meaning to remodel. Having built its reputation on a style of wine that His first vineyard was inherited from his family in the vil- is now decidedly out of fashion, Toro is long overdue for a lage of El Pego in 2008. This site, called Aciano in honor breath of fresh air – or in the case of Alvar de Dios, fresh of his grandfather, totals 3 ha of mainly Tempranillo at an wine. elevation of 710m and planted on a unique terroir for the DO – sand. This sandy soil is resistant to phylloxera which Alvar was born and raised in the village of El Pego near is why these ungrafted vines, planted in 1919, have survived the southern boundary of the DO of Toro. His family had to this day. Since taking over this site, Alvar has farmed it tended vineyards in the village for generations, but Alvar organically, waiting until 2011 to make his first vintage. didn’t stay in Toro to learn his trade, rather he fell in with a pair of vinous rebels working in the Sierra de Gredos – Fer- In 2009 Alvar purchased Vagüera, a tiny half hectare plot nando Garcia and Dani Landi. -
Terra Alta Greenway (Tarragona)
Terra Alta Greenway Terra Alta is a rural area of Cataluña dotted with almond and pine groves through which a few trains used to run up until 1973. Now we can make use of the disused rail bed of this forgotten railway to travel through the spectacular countryside around the Sierra de Pandols ridge and the Beceite heights. A journey through tunnels and over viaducts takes us from Aragon to the Ebro. TECHNICAL DATA CONDITIONED GREENWAY Spectacular viaducts and tunnels between the ravines of the Canaletas river. LOCATION Between the stations of Arnes-Lledó and El Pinell de Brai TARRAGONA Length: 23 km Users: * * Punctual limitations due to steep slopes in la Fontcalda Type of surface: Asphalt Natural landscape: Forests of pine trees. Karst landscape of great beauty: cannons, cavities Cultural Heritage: Sanctuary of Fontcalda (S. XVI). Convent of Sant Salvador d'Horta in Horta. Church of Sant Josep en Bot Infrastructure: Condidtioned Greenway. 20 tunnels. 5 viaducts How to get there: To all the towns: HIFE Bus Company Connections: Tarragona: 118 Km. to Arnés-Lledó Barcelona: 208 Km. to Arnés-Lledó Castellón de la Plana: 169 Km. to Arnés-Lledó Maps: Military map of spain. 1:50.000 scale 470, 495, 496 and 497 sheets Official road map of the Ministry of Public Works Ministerio de Fomento More information on the Greenways guide Volume 1 Attention: Lack of lighting in some tunnels by vandalism. It is recommended to use a torch DESCRIPTION Km. 0 / Km. 13 / Km. 17,5 / Km. 23,7 Km 0 The Greenway begins at the Arnes-Lledó station alongside the river Algars which at this point forms the border between the autonomous communities of Aragon and Cataluña. -
Sixth International Congress on Mountain and Steep Slope Viticulture
SEXTO CONGRESO INTERNACIONAL SOBRE VITICULTURA DE MONTAÑA Y EN FUERTE PENDIENTE SIXTH INTERNATIONAL CONGRESS ON MOUNTAIN AND STEEP SLOPE VITICULTURE San Cristobal de la Laguna (Isla de Tenerife) – España 26 – 28 de Abril de 2018 “Viticultura heroica: de la uva al vino a través de recorridos de sostenibilidad y calidad" “Heroic viticulture: from grape to win through sustainability and quality” ACTOS PROCEEDINGS COMUNICACIONES ORALES ORAL COMMUNICATIONS ISBN 978-88-902330-5-0 PATROCINIOS Generating Innovation Between Practice and Research SEXTO CONGRESO INTERNACIONAL SOBRE VITICULTURA DE MONTAÑA Y EN FUERTE PENDIENTE SIXTH INTERNATIONAL CONGRESS ON MOUNTAIN AND STEEP SLOPE VITICULTURE SESIÓN I SESSION I Mecanización y viticultura de precisión en los viñedos en fuerte pendiente Mechanization and precision viticulture for steep slope vineyard PATROCINIOS Generating Innovation Between Practice and Research Steep slope viticulture in germany – dealing with present and future challenges Mathias Scheidweiler1, Manfred Stoll1, Hans-Peter Schwarz2, Andreas Kurth3, Simone Mueller Loose3, Larissa Strub3, Gergely Szolnoki3, and Hans-Reiner Schultz4 1) Dept. of General and Organic Viticulture, Geisenheim University, Von-Lade-Strasse, 65366 Geisenheim, Germany. [email protected] 2) Department of Engineering, Geisenheim University 3) Department of Business Administration and Market Research, Geisenheim University 4) President, Geisenheim University ABSTRACT For many reasons the future viability of steep slope viticulture is under threat, with changing climatic conditions and a high a ratio of costs to revenue some of the most immediate concerns. Within a range of research topics, steep slope viticulture is still a major focus at the University of Geisenheim. We will discuss various aspects of consumer´s recognition, viticultural constraints in terms of climatic adaptations (water requirements, training system or fruit composition) as well as innovations in mechanisation in the context of future challenges of steep slope viticulture. -
Supper Menu Awe Shucks (18/Half Doz) Jeau Ne Natural Sais Quoi
n bie’s supper menu awe shucks (18/half doz) jeau ne natural sais quoi spread ‘em, plates dip ‘em, etc 12 pickledbeet & blueberries,avocado salad mint, spiced(v) pepitas “old fashioned” chickencherry, liver orange, mousse toast 9 12 dijon,bibb salad shallots, (v) texas fines herbs smoked jalapeno, parsley, capers, deviledTexas egg,tartare toast 16 (v) 10 curried brussels (v) za’atar, dukkah, preserved lemon,baked olives, french herbs, feta toast 14 vadouvan, nigella, ghee don’t worry, brie happy (v) 15 grilled broccoli caesar kunik, local honey, roasted grapes, toast 13 pinecreamy nuts garlic, pecorino, boquerones bouq’s & toast 9 boquerones, spiced garbanzo, creamy garlic 12 pirigrilled piri sauce,carrots carrot & avocado top pesto, (v) chicory dilly bread (v) 9 pull apart milk bread, garlic, everything butter 21 braisedtortellini pork, in smoked brodo tomato, slaw foie gras nigiri 10 seared foie gras, pineapple glaze, 19 nonno’s pasta* sushi rice pop ‘em tagliatelle, bolognese, parmesan 19 blackchicken lentils, kofta herbed yogurt crispy chickpeasjalapeño ranch (v) 4 north african clambake marinatedcirtus, olives herbs (v) 4 21 harissa, garlic, olive, cilantro fries (v) old bay, tartar sauce 8 25 potatoes,crispy octopus artichokes, salsa verde beer battered sweet tots (v) harissa spice, goat cheese 11 28 Bangkok triple sear herbcoconut, salad chili, lime, peanuts, bonito,blistered nori, spicyshishitos mayo 9 duck fat hash browns 23 rabbit & dumplings* duck confit, smoked gouda, chives 15 rootPernod vegetables, dumplings, herbs rabbit -
Regiones De Vinos De España Botellas: Ancestral
REGIONES DE VINOS DE ESPAÑA BOTELLAS: ANCESTRAL Microbio ‘Nieva York’ Petillant, Castilla y León 2016 ..............................................................................57 Avinyó Petillant, Alt Penedès 2018 (spritzy bright deliciousness) ........................................................................... 38 Vinyes Singulars ‘Minipuca,’ Alt Penedès 2016 ........................................................................................56 Can Sumoi ‘Ancestral Sumoll,’ Penedès 2017 .......................................................................................... 60 Celler de les Aus ‘Capsigrany’ Rosat, Alella 2016 (I’m real real pretty, folks)..................................................77 BOTELLAS: CAVA Rimarts Brut ‘Reserva 24’ Brut Nature, Alt Penedès 2016 ................................................................... 50 Pere Mata ‘L’Ensamblatge’ Brut Nature, Alt Penedès 2010 .................................................................. 54 Raventós i Blanc ‘Textures de Pedra’ Brut, Conca del Riu Anoia, Penedès 2014 .............................. 100 Raventós ‘Mas del Serral’ Brut, Conca del Riu Anoia, Penedès 2007 ................................................300 Mas Candí Brut Nature, Corpinnat, Penedès 2016 .................................................................................42 Clos Lentiscus ‘Greco di Subur,’ BdB Brut Nature, Garraf Penedès 2016 .............................................61 Clos Lentiscus ‘Xarel.lo Xpressió,’ Brut Nature, Garraf Penedès 2010 ............................................... -
Ribera Del Duero 16 - Marqués De Murrieta 70 43 Marqués De Riscal 79 Alejandro Fernández 17 -20 Montecillo 71~72
Columbia Restaurant & the Gonzmart Family’s Wine Philosophy At the Columbia Restaurant we believe the relationship of wine and food is an essential part of the dining experience and that two aspects of elegant dining deserve specialized attention: The preparation and serving of the cuisine and the selection of the finest wines and stemware to accompany it. In keeping with our tradition of serving the most elegant Spanish dishes, we have chosen to feature a collection of Spain's finest wines and a selection of American wines, sparkling whites and Champagne. Our wines are stored in our wine cellar in a climate controlled environment at 55° Fahrenheit with 70% humidity. The Columbia Restaurant’s wine list represents 4th and 5th generation, owner and operators, Richard and Andrea Gonzmart’s lifetime involvement in their family’s business. Their passion for providing guests the best wines from Spain, as well as their personal favorites from California, are reflected in every selection. They believe wines should be affordable and represent great value. Columbia Restaurant's variety of wines illustrates the depth of knowledge and concern the Gonzmart family possesses, by keeping abreast of the wine market in the United States and by traveling to Spain. This is all done for the enjoyment of our guests. We are confident that you will find the perfect wine to make your meal a memorable one. Ybor January 2019 Table of Contents Complete Overview Wines of Spain 5- 132 Understanding a Spanish Wine Label 6 Map of Spain with Wine Regions How to Read a Spanish Wine Label 7 Wines of Spain 8 - 132 Wines of California 133 - 182 Other Wines from the United States 183-185 Wines of South America 186- 195 Wine of Chile 187 - 190 Wines of Argentina 191 - 194 Cava, Sparkling & Champagne 196-198 Dessert Wines 199-200 Small Bottles 201 - 203 Big Bottles 203 - 212 Magnums - 1 . -
Undiscovered Castilla Y León with Tim Atkin MW
Undiscovered Castilla y León with Tim Atkin MW WINE PRODUCER CONTACT POINTS TIM’S TASTING NOTES JUAN JOSE ALONSO Old vine Mencía at its best, this is fresh and hauntingly perfumed, all violets, XARDÍN DE XAMPEDRO 2018 VIÑEDOS SAMPEDRO MARTINEZ 95 tobacco and red berries, with nuanced oak and a stony, refreshing finish. BIERZO Y ALONSO S.L [email protected] Long and well balanced, with fine, granular tannins. CISSUS CRIANZA OXIDATIVA Very much a traditonal style, albeit one made with Verdejo rather than Viura, SOCIEDAD COOP. VERDEJO 2015 LAURA HOYOS 94 this is a wonderfully complex, nutty white with notes of salted almonds, beeswax VALDECHIMOZA [email protected] VINO DE ESPAÑA and toast and an intense, savoury finish. 2014 was one of the cooler recent vintages in Ribera del Duero and this shows ALMA. DE VIRTUS 2014 BODEGAS VIRTUS, JORGE HERRERAS 93 commendable freshness and focus, even at 15% alcohol. Rich and dense, it’s firm RIBERA DEL DUERO S.L. [email protected] and intense with blackberry and liquorice flavours and well-integrated spicy oak. CARODORUM SELECCIÓN Very old vines of between 80 and 100 years supply the fruit for this bold, richly CARMEN ESPECIAL RESERVA 2015 JORGE HERRERAS 93 coloured Tinto de Toro. Dense, firm and serious, it has savoury tannins, fine oak RODRIGUEZ MENDEZ [email protected] TORO and a core of damson, blackberry and dark chocolate flavours. Should age well Made with the very rare Malcorta clone of Verdejo, this has remarkable V MALCORTA 2019 JAVIER SANZ BERTA DURAN export@bodegajaviersanz. 93 concentration and persistence with pear and lime flavours, a smooth, leesy RUEDA VITICULTOR, S.L. -
Txakoli Vineyard's Bacterial Diversity and Composition
Txakoli vineyard’s bacterial diversity and composition Igor Baroja-Careaga1*, Elena García de la Peña2, Andone Estonba1, Dario Cantu3, Iratxe Zarraonaindia1,4 1Department of Genetics, Physical Anthropology and Animal Physiology, University of the Basque Country UPV/EHU, 48940 Leioa, Spain 2Ardoatek, Camillo Villabaso, 10, 48002 Bilbao, Vizcaya, Spain 3Department of Viticulture & Enology, University of California, Davis, 95616 Davis, CA, USA 4IKERBASQUE, Basque Foundation for Science, 48002 Bilbao, Spain INTRODUCTION • Microorganisms are critical for vineyard maintenance and wine production, participating in soil functions and nutrients availability, promoting plant pathogen suppression, and involved in the fermentation process, essential in winemaking. OBJECTIVES To acquire an in-depth understanding of vineyard-associated microbial communities to improve Txakoli viticulture • Previous research demonstrates that soil bacterial communities are mainly determined by soil pH while grape-associated and winemaking. communities vary with the region, variety and climate. Interestingly it has been demonstrated that vineyards soil and grapes • To create a comprehensive inventory of the bacteria associated with H. zuri vineyards covering the three main microbiota end up in the winery determining the final product´s organoleptic specific characteristics and the “terroir”. Designation of Origin (DO) of Txakoli: Bizkaiko Txakolina DO, Arabako Txakolina DO and Getariako Txakolina DO. • Hondarrabi zuri variety producing Txakoli, a white wine from the Basque Country (North of Spain), has recently gained • To determine the main factors behind the shifts on bacterial distribution and abundances in soil and grape popularity due to the wine quality improvements, increasing in both acreages of production and wine consumption, communities. however the microbial diversity and composition associated to this variety is still unknown.