Hello again, here I am again with more scarves and I liked it so much that I'm doing in all colors and the truth is that I like them all but as they say "everyone likes" and I teach you all you decide which is the one that you like.
Tuesday, December 28, 2010
Wednesday, December 22, 2010
What To Give A Dog Who Ate Bread
vice and caught a great friend Scarves
Well this time I come to show you the scarves we were doing at the weekend, thanks to the explanations given to me Montse it. Without their help I do not think it would have been able to do it and the truth is they are so easy to do I'm super hooked. Yesterday I went for wool to make in different colors. I hope you enjoy them as much as I liked me.
Well this time I come to show you the scarves we were doing at the weekend, thanks to the explanations given to me Montse it. Without their help I do not think it would have been able to do it and the truth is they are so easy to do I'm super hooked. Yesterday I went for wool to make in different colors. I hope you enjoy them as much as I liked me.
Saturday, December 18, 2010
Birthday Cake Iron Man
I'll tell you something that happened a few months ago:
held in September in Casarrubuelos Medieval Market, where I missed from their jobs to meet with Montse, a great friend to me, whom I met when I started this blog, what about 2 years, and after several failed attempts to meet here at last we could find.
On reaching the market began to see very nice things and gossiping between posts and people come to a place where my mother, without knowing it, said: Look here if you have nice things, and I started saying, look at this scarf, look at this jacket and the truth is when we saw the jacket was when I realized I had finally reached the moment I had waited and I was in front of the post Montse. I told my mother and my boy, who came with me and without saying anything we see the beautiful things that had ... but I could not wait any longer and said, "Hi I'm Alicia Montse finally we can know!". I think I have a surprise or at least that was the impression I left the post dio.Eentonces Montse and we hugged and I started talking and gave me a coasters promised me long ago when he and those who had not forgotten.
coasters are a beautiful and lovingly keep for when I get home. I also do embroidery was teaching Russian and in the end I stuck buying more stuff that I liked including needle embroidery to practice Russian. I hope we can find many more times because I was thrilled to meet her in person and only I can tell you is a wonderful person. For those who still do not know, here are the link to your blog for you to see the pretty things he does.
Thursday, December 16, 2010
What Is Quail Shampoo
Dear followers, it is my pleasure to announce that soon will honor the 30,000 visitors and want you to be protagonists of the celebration and thus pass on my thanks for this great event celebrating with a lot for helping me realize this dream I never thought I would get.
The draw will take place once collected the 30,000 visits, entered to win all those followers to leave a comment on this post and bearing the image of the drawing with the link to their blogs. I
you can point to announce the closing of the draw and now this is everything and I will be revealing what I am giving away the surprise moment.
Monday, December 13, 2010
Least Busy Dmv Southern California
Who or what ate my grapes? Experiments
Our experiment with sparkling wine has suffered a setback.
The objective of this experiment together in collaboration with Maestro Alfredo was to make a few bottles of sparkling wine with white grape Airen. We (Wines Ambiz) would provide the grapes and wine and Alfredo provide the specific facilities needed for sparkling wine (refrigeration equipment, special shelves for bottles placed upside down, etc) as well as knowledge of how to make the brew itself!
The idea was to set aside a lot of our normal Airen wine (see Note # 1 below), which we have done, and also make a late harvest and ferment this second batch of wine separately. The resulting wine has a higher alcohol content and sugar residual for the second fermentation in the bottle needed for the production of sparkling wines.
Well, as you can see from the photos, no grapes! We think it will have eaten animals (rabbits, birds) and / or insects. It has not rained much in Madrid from harvesting, apart from a few torrential rains. And the night temperatures have dropped to only a minimum of -8 º C. We do not believe they have been the rain and cold the cause of this. They must have been the animals.
Anyway all is not lost, and we have other options open. The most important thing for me now is to go ahead and produce some sparkling wine the way it is and learn from experience - after all, that's why we're doing all these experiments! I've been waiting for this since last June, and I'm not giving up now!
What we need is a source of sugar for the second fermentation in the bottle. And these are the possibilities that occur to me now (in order of preference):
1. The grapes from our own vineyard (It is not possible now)
2. Organic grapes from a neighbor (difficult if not impossible)
3. Conventional grapes from a neighbor (almost impossible)
4. Grape juice or green juice (?)
5. Grape juice or grape juice conventional (?)
6. Chaptalisation guarri-standard as they do in France (?)
I do not really like any of the alternatives. But there may be other options that I have not seen (yet). It may not even need to have any residual sugar to follow. "? I do not know! I'll have to read a little about the subject, and not leave all responsibility to the poor research topic Alfredo, as I have done so far!
In any case, next year (for surely we will return try next year), we will plan everything more carefully and consider alternative scenarios as well.
Note # 1 Our Airen "normal", that is the kind of wine that have been doing for 8 years has gone very well this year - I know because I organized an informal tasting on Friday December 3 (the post on the subject is coming soon) and really liked the staff! We will present est Airen 'normal' tasting we have arranged on Monday December 13, at 20 am in Madrid (CSO La Tabacalera , Glorieta de Embajadores. See 'Events' on my Facebook page with the name "Natural and Organic Wine Tasting."
(translated by Ignacio Segovia ) 
Our experiment with sparkling wine has suffered a setback.
No grapes!
The objective of this experiment together in collaboration with Maestro Alfredo was to make a few bottles of sparkling wine with white grape Airen. We (Wines Ambiz) would provide the grapes and wine and Alfredo provide the specific facilities needed for sparkling wine (refrigeration equipment, special shelves for bottles placed upside down, etc) as well as knowledge of how to make the brew itself!
The idea was to set aside a lot of our normal Airen wine (see Note # 1 below), which we have done, and also make a late harvest and ferment this second batch of wine separately. The resulting wine has a higher alcohol content and sugar residual for the second fermentation in the bottle needed for the production of sparkling wines.
Here too there are grapes!
Well, as you can see from the photos, no grapes! We think it will have eaten animals (rabbits, birds) and / or insects. It has not rained much in Madrid from harvesting, apart from a few torrential rains. And the night temperatures have dropped to only a minimum of -8 º C. We do not believe they have been the rain and cold the cause of this. They must have been the animals.
Another strain without grapes
Anyway all is not lost, and we have other options open. The most important thing for me now is to go ahead and produce some sparkling wine the way it is and learn from experience - after all, that's why we're doing all these experiments! I've been waiting for this since last June, and I'm not giving up now!
What we need is a source of sugar for the second fermentation in the bottle. And these are the possibilities that occur to me now (in order of preference):
1. The grapes from our own vineyard (It is not possible now)
2. Organic grapes from a neighbor (difficult if not impossible)
3. Conventional grapes from a neighbor (almost impossible)
4. Grape juice or green juice (?)
5. Grape juice or grape juice conventional (?)
6. Chaptalisation guarri-standard as they do in France (?)
I do not really like any of the alternatives. But there may be other options that I have not seen (yet). It may not even need to have any residual sugar to follow. "? I do not know! I'll have to read a little about the subject, and not leave all responsibility to the poor research topic Alfredo, as I have done so far!
In any case, next year (for surely we will return try next year), we will plan everything more carefully and consider alternative scenarios as well.
strains And no grapes!
Note # 1 Our Airen "normal", that is the kind of wine that have been doing for 8 years has gone very well this year - I know because I organized an informal tasting on Friday December 3 (the post on the subject is coming soon) and really liked the staff! We will present est Airen 'normal' tasting we have arranged on Monday December 13, at 20 am in Madrid (CSO La Tabacalera , Glorieta de Embajadores. See 'Events' on my Facebook page with the name "Natural and Organic Wine Tasting."
(translated by Ignacio Segovia )
Tuesday, December 7, 2010
Special Blend Rasta Big Stripe
Wineries (Report No.3)
(belated translation of original English post November 25, 2010)
1. Airen by carbonic maceration
Quiet and that is good news. The aromas are good (with lots of fruit and intense) and taste as well. No notes or funny smells. We could make a transfer to remove the lees, and release for Christmas, while the normal Airen. Indeed, this year we decided not to clarify the normal Airén because clarifying (egg white) remove not only particulate matter but also other interesting aromas and flavors. I think it is better than wine is a tad murky if this gain in aroma and flavor. What do you think?
2. Airen with skins
Again no news is good news. The aromas and flavors are good. Several people have advised me (Including Gottfried Lemprecht , which already produces this wine) it can not touch this wine for a long time. I intend to ignore them. I will do different tastings regularly to see how it evolves.
Anyway, I have to fix the top cover for leaks.
Leaks 3. Shiraz
This project can only be taken as an experiment in the sense that it is the first time we make wine with Shiraz. We have put in a 225 liters barrel (300 bottles) and the rest is in a stainless steel tank.
4. Petit Verdot
Like the Shiraz, is the first time we Petit Verdot. This batch of Petit Verdot normal parachute or so, but we suspect that something is happening! Although the fermentation was completed (apparently, because its density is 996!) The smell you get is what appears at the beginning of fermentation, stewed, with gas, not too fruity. Its taste is rather sweet. It seems that has been probably residual sugar. I do not know! At least not seems serious! I have to bring in an experienced sommelier to give me your opinion. Any suggestions?
5. Graciano explosion
I left for last what has happened to the Graciano because it's more interesting! A few days ago Graciano barrel exploded and left a mess in the area of \u200b\u200bbarrels!
interpret that fermentation was not finished and that the relatively high temperature of the barrel room (18 ° C) activated yeast.
was not present when it happened and John (who is he who has made room in their warehouse), had the detail clean them. Attached are some photos of the damage caused.
The cap itself is disaparecido. must be somewhere in the barrel room, but we have not found it yet.
(belated translation of original English post November 25, 2010)
1. Airen by carbonic maceration
Quiet and that is good news. The aromas are good (with lots of fruit and intense) and taste as well. No notes or funny smells. We could make a transfer to remove the lees, and release for Christmas, while the normal Airen. Indeed, this year we decided not to clarify the normal Airén because clarifying (egg white) remove not only particulate matter but also other interesting aromas and flavors. I think it is better than wine is a tad murky if this gain in aroma and flavor. What do you think?
From left to right:
Airen (carbonic maceration), Tempranillo, Airen (Normal)
Again no news is good news. The aromas and flavors are good. Several people have advised me (Including Gottfried Lemprecht , which already produces this wine) it can not touch this wine for a long time. I intend to ignore them. I will do different tastings regularly to see how it evolves.
Anyway, I have to fix the top cover for leaks.
Leaks 3. Shiraz
This project can only be taken as an experiment in the sense that it is the first time we make wine with Shiraz. We have put in a 225 liters barrel (300 bottles) and the rest is in a stainless steel tank.
Shiraz in the tank
Shiraz in the barrel
4. Petit Verdot
Like the Shiraz, is the first time we Petit Verdot. This batch of Petit Verdot normal parachute or so, but we suspect that something is happening! Although the fermentation was completed (apparently, because its density is 996!) The smell you get is what appears at the beginning of fermentation, stewed, with gas, not too fruity. Its taste is rather sweet. It seems that has been probably residual sugar. I do not know! At least not seems serious! I have to bring in an experienced sommelier to give me your opinion. Any suggestions?
Garnacha (left) and Petit Verdot (der)
5. Graciano explosion
I left for last what has happened to the Graciano because it's more interesting! A few days ago Graciano barrel exploded and left a mess in the area of \u200b\u200bbarrels!
interpret that fermentation was not finished and that the relatively high temperature of the barrel room (18 ° C) activated yeast.
was not present when it happened and John (who is he who has made room in their warehouse), had the detail clean them. Attached are some photos of the damage caused.
cap area
The cap itself is disaparecido. must be somewhere in the barrel room, but we have not found it yet.
The roof above the barrel
Friday, December 3, 2010
What To Write In A Wedding Card Christian
Finally! No more
(original post late translation in English of November 8, 2010)
it!
Finally! On Saturday, November 6 press finished wines
Here we are pumping a lot of Graciano has termnado of fermentation, stainless steel tanks to oak .
The light is very dim, so with this device as a miner could have a look to check the level inside the barrel.
were only 350 liters of Gratian, but the process was so complicated that it took us all day! That happened because the Graciano ferment in a barrel old we get. We had to reset the top of the barrel. This is an operation rather difficult if you are not Cooper!
affixed to metal rings, which are misplaced. These must be removed and then re-place them.
While doing this, we fill another oak Tempranillo 2010, and another one with Shiraz 2010. I missed taking pictures, but I have this:
(original post late translation in English of November 8, 2010)
it!
Finally! On Saturday, November 6 press finished wines
Juan handling pump
Here we are pumping a lot of Graciano has termnado of fermentation, stainless steel tanks to oak .
Fabio, across
The light is very dim, so with this device as a miner could have a look to check the level inside the barrel.
Close the "stick" we use to fill the barrel
were only 350 liters of Gratian, but the process was so complicated that it took us all day! That happened because the Graciano ferment in a barrel old we get. We had to reset the top of the barrel. This is an operation rather difficult if you are not Cooper!
use this paste (mixture of flour and water) to seal the top of the barrel.
Juan and Justo, trying to place the top of the barrel.
affixed to metal rings, which are misplaced. These must be removed and then re-place them.
manual presses Two Graciano bleeding.
While doing this, we fill another oak Tempranillo 2010, and another one with Shiraz 2010. I missed taking pictures, but I have this:
Foster 2009. Filled barrel in August 2010 .
Tuesday, November 30, 2010
How To Heal Skin After Mole Removed
Pressed Finally! Graciano has begun to ferment
(original post late translation in English of October 19, 2010)
Yes! Yes! Yes! Finally, the two barrels that tore Graciano (took 6 days unemployed) have begun to ferment today! Look at the picture you can see the bubbles of CO2 (or I think so!)
paying much attention and love, what we did to make it boot was:
1) Remove the barrels in the sun during the day, and put them in the cellar overnight
2) Add 1 liter of our Airen was already in the process of fermentation and therefore active yeast with enough natural
And that's all. I'm happy:)
(Translated by Ignacio Segovia ) 
(original post late translation in English of October 19, 2010)
Yes! Yes! Yes! Finally, the two barrels that tore Graciano (took 6 days unemployed) have begun to ferment today! Look at the picture you can see the bubbles of CO2 (or I think so!)
marc Graciano and Bubbles CO2 addition
paying much attention and love, what we did to make it boot was:
1) Remove the barrels in the sun during the day, and put them in the cellar overnight
2) Add 1 liter of our Airen was already in the process of fermentation and therefore active yeast with enough natural
marc Graciano More and More Bubbles
marc Graciano and our Bazuque
And that's all. I'm happy:)
(Translated by Ignacio Segovia )
Monday, November 29, 2010
Write Something About You On Facebook
Experiments Wineries (Report No. 2) Experiments
(Translation cising original English post October 17, 2010)
First I will discuss the experiments that are going well. Then talk about those interesting little problems!
1) Airen (carbonic maceration)
This experiment is working very well so far. Yesterday we opened the container that had been hermetically sealed for 17 days. All clusters had started to ferment within each grape as expected.
What we did then was squeezing and pressing the grapes as usual. The must continues its fermentation. The aromas are distinctly different get the nose of those who get when ferment the orthodox way Airen, we come to fruit salad aromas and ripe fruit.
2) Airen on mother
This experiment also doing well so far. Pressed the juice / wine and the skins, and fermentation is almost complete. I think we only have to leave it alone and do nothing else during the winter. The weather and temperatures as low rounded (I think or hope). We hope to bottle for January or February. Anyway, it seems to me that you can drink now, but I guess it will improve.
has a quite dark for a white wine, something like brown, amber, orange, and the aromas are stronger. It's darker and more intense than normal white wine.
3) Shiraz (or Shirah?)
This I consider it an experiment just because it is the first time we worked with this variety, and we've really developed quite conventionally. Destemming, crushing, pressed and fermented in a conventional stainless steel tank.
Yesterday I transfer them to another tank and pull heavy lees and funds. Nothing to note about this process. Again that the time and low temperatures as rounded. Sometime in the winter we must decide whether to go through barrels or not, depending on what they tell us to do the tasting.
4) Petit Verdot
here we did have some complications. Not begin to ferment! Maybe it was due to a colder than usual. Nighttime temperatures have fallen a lot lately in Madrid below 10 º C. Temperatures during the day in the cellar have been around 16 º C.
For this reason, we deposit the outdoor patio during the day to warm up a bit, and put back into the bodega at night. Also we added a liter of our Airén that was already in full fermentation, natural yeasts to add active.
seems to have worked, because yesterday, first appeared some bubbles of CO2. And the skins seem to be higher (driven by CO2)
5) Graciano
I left for the end this episode a bit weird! Again, we did not start to fermentation, but with more intricacies in this case!
graciano decided ferment in old oak barrels because 1) We wanted to experiment with fermentation in oak barrels and 2) because we had run out of stainless steel tanks available! So destemming pressed properly and Graciano grapes, and pour in 3 barrels of oak, 2 / 3 of total filling. The strange thing was that one of the barrels fermented as planned, but the other two do not! We had exactly the same with all three: same grapes, de-stemming, pressing and filled barrels at the same time, etc)
The only difference I can think of but do not understand what could be the cause, is that the two barrels are problems while Seguin Moreau is Demptos works!
the end what we have done is put both barrels in the sun by the Petit Verdot and we've added active natural yeasts Airen. To date there seems fermetación begun to date. (
(Translated by Ignacio Segovia ) 
(Translation cising original English post October 17, 2010)
First I will discuss the experiments that are going well. Then talk about those interesting little problems!
1) Airen (carbonic maceration)
This experiment is working very well so far. Yesterday we opened the container that had been hermetically sealed for 17 days. All clusters had started to ferment within each grape as expected.
Airén Clusters in bottom stainless steel tank
What we did then was squeezing and pressing the grapes as usual. The must continues its fermentation. The aromas are distinctly different get the nose of those who get when ferment the orthodox way Airen, we come to fruit salad aromas and ripe fruit.
2) Airen on mother
This experiment also doing well so far. Pressed the juice / wine and the skins, and fermentation is almost complete. I think we only have to leave it alone and do nothing else during the winter. The weather and temperatures as low rounded (I think or hope). We hope to bottle for January or February. Anyway, it seems to me that you can drink now, but I guess it will improve.
has a quite dark for a white wine, something like brown, amber, orange, and the aromas are stronger. It's darker and more intense than normal white wine.
3) Shiraz (or Shirah?)
This I consider it an experiment just because it is the first time we worked with this variety, and we've really developed quite conventionally. Destemming, crushing, pressed and fermented in a conventional stainless steel tank.
Yesterday I transfer them to another tank and pull heavy lees and funds. Nothing to note about this process. Again that the time and low temperatures as rounded. Sometime in the winter we must decide whether to go through barrels or not, depending on what they tell us to do the tasting.
The concoction in the bottom of the tank shiraz
4) Petit Verdot
here we did have some complications. Not begin to ferment! Maybe it was due to a colder than usual. Nighttime temperatures have fallen a lot lately in Madrid below 10 º C. Temperatures during the day in the cellar have been around 16 º C.
For this reason, we deposit the outdoor patio during the day to warm up a bit, and put back into the bodega at night. Also we added a liter of our Airén that was already in full fermentation, natural yeasts to add active.
seems to have worked, because yesterday, first appeared some bubbles of CO2. And the skins seem to be higher (driven by CO2)
Graciano Two barrels and a reservoir of Petit Verdot in the sun
5) Graciano
I left for the end this episode a bit weird! Again, we did not start to fermentation, but with more intricacies in this case!
graciano decided ferment in old oak barrels because 1) We wanted to experiment with fermentation in oak barrels and 2) because we had run out of stainless steel tanks available! So destemming pressed properly and Graciano grapes, and pour in 3 barrels of oak, 2 / 3 of total filling. The strange thing was that one of the barrels fermented as planned, but the other two do not! We had exactly the same with all three: same grapes, de-stemming, pressing and filled barrels at the same time, etc)
The only difference I can think of but do not understand what could be the cause, is that the two barrels are problems while Seguin Moreau is Demptos works!
the end what we have done is put both barrels in the sun by the Petit Verdot and we've added active natural yeasts Airen. To date there seems fermetación begun to date. (
(Translated by Ignacio Segovia )
Thursday, November 25, 2010
Full Head Weave With Bangs Sale
Wineries (Report No. 1) International Day
(late translation in English of the original post October 13, 2010)
sparkling wine (or champagne, cava, sparkling, or whatever ... we need a name!)
We left without picking up some white grapes in the vineyard Airén harvested in November / December for fermented separately and then add them at some point in the process of "champagne." Mix this came late to the Airen "orthodox" in this time and is fermented.
Experiment 2. Airen (carbonic maceration)
We have another batch of Airen we have developed separately. We've got whole bunches, unpressed in a tank and have remained closed for 15 days. At this point each grape must be fermented internally, and should have between 1% and 2% alcohol. Tomorrow or the day after (14 or 15 October) will open the tank, pressed the grapes and leave the end of fermentation.
Experiment 3. Airen (of mother)
Yet another batch of Airen. This time, after squeezing the grapes and left to macerate with the skins for 12 days. We've pressed several days ago (October 10), and this set is also running its course without problems. It has a medium color orange, yellow, brown, and clear aromas more intense than the Airen "normal" with which we work.
Experiment 4. Fermentation in barrel (Gratiano)
last week recovered three old oak barrels found in the attic of the cellar! In fact there were 6 barrels but after soaking thoroughly checked three of them had so many leaks that were sunk. So stemmed and pressed a lot of Graciano, and put it to ferment in the barrels mentioned.
This batch of Petit Verdot grapes would go to three of the barrels recovered, but could not have them, we have put in a stainless steel tank. The experiment at the end was not a big deal except that it is the first time we make Petit Verdot.
Other Wine
Our other wines this year are also in stainless steel tanks, treating them as we have done in previous years, that is, without manipulation unnecessary, or adding substances or quinic.
This year we have:
(late translation in English of the original post October 13, 2010)
Experiment 1:
sparkling wine (or champagne, cava, sparkling, or whatever ... we need a name!)
We left without picking up some white grapes in the vineyard Airén harvested in November / December for fermented separately and then add them at some point in the process of "champagne." Mix this came late to the Airen "orthodox" in this time and is fermented.
Experiment 2. Airen (carbonic maceration)
We have another batch of Airen we have developed separately. We've got whole bunches, unpressed in a tank and have remained closed for 15 days. At this point each grape must be fermented internally, and should have between 1% and 2% alcohol. Tomorrow or the day after (14 or 15 October) will open the tank, pressed the grapes and leave the end of fermentation.
Experiment 3. Airen (of mother)
Yet another batch of Airen. This time, after squeezing the grapes and left to macerate with the skins for 12 days. We've pressed several days ago (October 10), and this set is also running its course without problems. It has a medium color orange, yellow, brown, and clear aromas more intense than the Airen "normal" with which we work.
Experiment 4. Fermentation in barrel (Gratiano)
last week recovered three old oak barrels found in the attic of the cellar! In fact there were 6 barrels but after soaking thoroughly checked three of them had so many leaks that were sunk. So stemmed and pressed a lot of Graciano, and put it to ferment in the barrels mentioned.
old oak cask before being soaked in water
(Look at the Griest between the edges!)
Experiment 5 (which is not the experiment). Petit Verdot
This batch of Petit Verdot grapes would go to three of the barrels recovered, but could not have them, we have put in a stainless steel tank. The experiment at the end was not a big deal except that it is the first time we make Petit Verdot.
Other Wine
Our other wines this year are also in stainless steel tanks, treating them as we have done in previous years, that is, without manipulation unnecessary, or adding substances or quinic.
This year we have:
- Tempranillo (2 lots)
- Airen (4 lots)
- Garnacha Graciano
- Shirah
Wednesday, November 24, 2010
We Will Tattoo Your Genitals
Garnacha 2010 Vintage & Experiments
(belated translation of English original post of October 4, 2010)
I should have written this post before. And at this point is the International Day of Garnacha seems very distant but have only within 10 days.
I just found out on Monday 20 (September) that there was even the International Day of Garnacha, and it took 24 h to realize I could do something about it to celebrate. How to organize a tasting, for example!
So I call on Tuesday, 21 Charles, owner of La Cave du Petit (wine shop, wine shop, bistro) throughout the day, but I picked up the phone. So on Wednesday 22 was there in person for messing with my brilliant idea. There was a problem and that Friday was the 4 reserved tables for dinner, and space does not permit the possibility of simultaneously to a wine tasting, but liked the idea. But with a glass of Viña Almaty 2008 (from Maestro Alfredo ) we lit the light bulb. What would we do on Thursday, 23 but we would ensure that the taste lasts longer than 12 pm, so technically we would in the day that corresponded (Friday, 24 September)!
So Carlos from his laptop and my mobile me we started to move people, producers who were willing to bring their wine, and wine lovers eager to come to try them. Call loads of people. And by the time we had loaded just a bottle of Viña Almaty 2008.
At the end came just a few, but enough to have made the call just a day earlier. Despite the lack of large masses of people the event was more than offset quality of the people assembled!
were:
Wine: Samuel Cano Alfredo
Wine Master Wine Growers
: me and Juan
Shop Owner: Carlos
Wine Blogger: Ignacio Segovia
Wine Blogger: Fermín
Producer Television specializes in the wine world: Eduardo Benito
And wine lovers Julien Dionne, Sergio and Ben and Courtney
Tasted:
- Wines Ambiz (100% Garnacha 2009) ( AVIN6475421703467 )
- Patio Assembly 2008 (50% Shiraz, Tempranillo, Graciano, Petit Verdot) ( AVIN8201428759293 )
- 3 different wines Maestro Alfredo (all Tempranillo)
- A French wine Carlos ("Terrain"?)
- A German Riesling Carlos
Hmm, I get the feeling that there was only one wine with Grenache. Was supposed to be all. I guess that has influenced the pre-announcement shortly. Well, no one has complained. The most important thing is that all we had a pipe, talking about wine for 4 hours, and was also the perfect time to loud shirt off my set with fractal geometry shorts! Here
links to some videos very Majete:
Video 1: Interview in (for Vinus TV)
(Now I understand why it took so long Eduardo Benito them to me. They are of excellent quality. I do not expect anything knowing that it is engaged in professionally. I recommend you check out their website for you to see other videos related to wine.
Video 2: Vendervino (videos made with its Mobil Ignacio)
I could not take pictures or videos myself because I forgot to recharge your mobile!
Interviews are in English at the moment, but I've been working me to also come out with English subtitles.
(translated by Ignacio Segovia ) 
(belated translation of English original post of October 4, 2010)
I should have written this post before. And at this point is the International Day of Garnacha seems very distant but have only within 10 days.
I just found out on Monday 20 (September) that there was even the International Day of Garnacha, and it took 24 h to realize I could do something about it to celebrate. How to organize a tasting, for example!
So I call on Tuesday, 21 Charles, owner of La Cave du Petit (wine shop, wine shop, bistro) throughout the day, but I picked up the phone. So on Wednesday 22 was there in person for messing with my brilliant idea. There was a problem and that Friday was the 4 reserved tables for dinner, and space does not permit the possibility of simultaneously to a wine tasting, but liked the idea. But with a glass of Viña Almaty 2008 (from Maestro Alfredo ) we lit the light bulb. What would we do on Thursday, 23 but we would ensure that the taste lasts longer than 12 pm, so technically we would in the day that corresponded (Friday, 24 September)!
So Carlos from his laptop and my mobile me we started to move people, producers who were willing to bring their wine, and wine lovers eager to come to try them. Call loads of people. And by the time we had loaded just a bottle of Viña Almaty 2008.
At the end came just a few, but enough to have made the call just a day earlier. Despite the lack of large masses of people the event was more than offset quality of the people assembled!
were:
Wine: Samuel Cano Alfredo
Wine Master Wine Growers
: me and Juan
Shop Owner: Carlos
Wine Blogger: Ignacio Segovia
Wine Blogger: Fermín
Producer Television specializes in the wine world: Eduardo Benito
And wine lovers Julien Dionne, Sergio and Ben and Courtney
Tasted:
- Wines Ambiz (100% Garnacha 2009) ( AVIN6475421703467 )
- Patio Assembly 2008 (50% Shiraz, Tempranillo, Graciano, Petit Verdot) ( AVIN8201428759293 )
- 3 different wines Maestro Alfredo (all Tempranillo)
- A French wine Carlos ("Terrain"?)
- A German Riesling Carlos
Hmm, I get the feeling that there was only one wine with Grenache. Was supposed to be all. I guess that has influenced the pre-announcement shortly. Well, no one has complained. The most important thing is that all we had a pipe, talking about wine for 4 hours, and was also the perfect time to loud shirt off my set with fractal geometry shorts! Here
links to some videos very Majete:
Video 1: Interview in (for Vinus TV)
(Now I understand why it took so long Eduardo Benito them to me. They are of excellent quality. I do not expect anything knowing that it is engaged in professionally. I recommend you check out their website for you to see other videos related to wine.
Video 2: Vendervino (videos made with its Mobil Ignacio)
I could not take pictures or videos myself because I forgot to recharge your mobile!
Interviews are in English at the moment, but I've been working me to also come out with English subtitles.
(translated by Ignacio Segovia )
Monday, November 15, 2010
Where Can I Buy A Power Cord For A Nordic
(late post translation in English of September 28)
Well, the harvest is almost complete but there are many things to do in the hold still, and many loose ends to tie up (what I mean in this post).
These 3 weeks have been exhausting, (and perhaps covers too much). But they have also been very productive, very creative and we had a pipe, but we had our moments of stress. But I'm not complaining. I love doing this, it helps me not doing the Bandarra through the streets, or spent watching TV, or bored, etc.:)
The reason that we have collected so many grapes this year is because that's part of our annual expansion plan. We want to raise the level at which we have been in recent years (honorable wine home, carrying out an expensive hobby, which takes time and threatens the family relationship) and this year to become at least winegrowers 'garage' (garage) to go below the level of small business viable. (The world domination can wait a little longer!)
New Bodega
This year we are in a warehouse "truth." Conditions in a building with a leaky roof and no walls with insulation to maintain temperature. A barrel room where there is moisture control and temperature, and facilities with the capacity to efficiently handle larger amounts of wine. We are not talking about a "chateau". Nor should you montéis a movie. The views are also spectacular. We are actually in a warehouse in the industrial area of \u200b\u200bMorata de Tajuña. Let's call it "functional." Hang pictures in another post (some have already appeared in other previous posts).
Apart from our own grapes Carabaña our vineyard, this year we have bought and collected more grapes from other organic growers in the area. Is that what we are brewing at this time in the cellar. Tempranillo 1, 2 Tempranillo, Grenache, Shiraz and Airen. A total of 6000 liters. One of those loose ends I was talking about is the purchase of additional Shiraz 1000 kgs, and confirm that sometime next week.
With those 5 (or 6 batches of wine), we must decide what kind of wine we produce. We have to sit one day John and I to decide. The result could be a complicated flow chart! We have already decided that a portion will go to young wine to be consumed preferably in the year, while another part will be for aging in barrels, with the barrel sponsorship program goes ahead.
We have several experiments going on:
Experiment 1: Sparkling wine
In collaboration with the producer Alfredo Master. Some of our Airen grapes in the vineyard we will leave, and in November or December harvests and to take hold of Alfredo, which has the space, equipment (and knowledge) required. We left Airen grapes in the vineyard to collect them in November / December, when supermaduras and have a high sugar content. These grapes ferment separately and added sparkling wine as "expedition liqueur"
Experiment 2: Carbonic maceration Let
Airen grapes fermented with carbonic maceration to see what happens. This is done by letting the grapes without squeezing in a fermentation tank and close automatically. See previous post. We did this last year and previous Garnacha Tempranillo.
Experiment 3: On Mother
We will also leave many Airen grapes to macerate their own skins for several days, like grapes, to see again what happens.
I think it is enough experiments for a single year! With 3 red varietals will 100% (Tempraniollo, Grenache and Shiraz), and test all possible combinations of blend, based on our tasting, analysis and advice of others, to decide which bottle permanently. Marketing
Then there is the question of what to do with this wine! They have to sell it to people to drink and enjoy it. In this way we can do more and better wines in the coming years! So a week ago, when things have calmed down in the cellar, I'll come to write your marketing plan. I remember reading a funny comment done as a matter of one year on the definition of marketing for some: "Making wine and wait for the phone to ring" Well. The truth is that not funny. Rather say it's pretty sad. Because it gives me the feeling that a handful of growers follow that philosophy. We are not going out there. Probably the only thing I have been clear since I started it 7 years ago is that there is and will always be 3 equally important and interconnected in our draft Ambiz Wines:
1) Grow (or buy) quality grapes
2 ) Making quality wine
3) Sell it!
Everything is actually very simple and obvious. 1) If you do not have quality grapes can not make a quality wine, 2) To get a quality wine have to be very careful to do no wrong / stupid / precipitation in the cellar. And if you have quality grapes with which to work and keep your facilities and equipment clean and hygienic, more than half the battle is won, 3) And then there's the third part - but many growers forget that for us is essential. Is that now you have to sell your wine! If not, you can continue making wine, and although John and I and all our friends it intends, could not drink up all that much wine!
Other Things (to finish)
New Vineyard
This year we took another vineyard in addition to what we already have 7 years in Carabaña. It is just a few miles in the next town (Villarejo). Has a hectare, Malvar variety, with strains of 30-40 years. The first year we will work with the man (now retired) that attended to date, to become green. It will be interesting!
Graft / planting
We intend to do this for 7 years, but finally this spring it seems that it touches! Carabaña our vineyard is like 200 holes where once there was a strain (he would die, would dry up the tear a tractor). And there are another 50 who have "naturalized" (not grabbed the grafted variety and died and the employer is springing up spontaneously). In the hollow we will make a hole and planting a new strain and wild strains by grafting a variety. We recently met a producer neighbor who knows how to do this work and are willing to do for us (we will put the unskilled labor and devote ourselves to see how he does and learn). Website
fervently need a website (besides this blog). I've been saying this for 7 years and admit that I gives a bit of shame go on at this point! What do I have bet on that before Christmas?
Another thing I like to do is keep track of the 65 cases of wine Airen 2009 that sold in the U.S. earlier this year. I have not done anything in this regard, with the summer vacation, vintage, wine, etc.. Wave has reached me through various posts, comments and tweets that things went well. And that's very encouraging. I have understood that our wine has been in the JPS Wine Tour event in San Francisco, Los Angeles and New York.
That's all folks! Thanks for reading. Any comments, thoughts or questions are welcome. I would say more. I would very happy!
(Translation by Ignacio Segovia )
Are Fruits Treated With Sulfur Bad For You
Report 2010 'No Harvest' Harvest 2010
(late post translation in English of September 20)
On Saturday 18 September, we had planned Airen grape harvesting our grapes Carabaña, and everything was ready for it (the crusher and stemmer clean and in place, the van loaded with boxes clean) But when we got to the vineyard at 8 am Saturday morning we raided the doubt. We wandered for half an hour through the vineyards, and decided not to harvest for the following reasons:
1) strong Carabaña had rained on Thursday and Friday, and had a lot of mud. That meant almost certain mud at the bottom of the basket, and a high probability that ended in the stemmer, the crusher, deposits, and consequently in the wort.
2) The vines had sucked a lot of water and the grapes were fat and swollen, and the juice seemed to be diluted. So if you reap, the sugar content (percentage) would be lower and the wine would also have less alcohol content.
3) A black cloud announcing "Last Judgement" was just above Carabaña, while in villages neighbors (Tielmes, Perales, Morata) the skies were pretty clear. We interpret that the universe was sending a clear message. And we were aware of it.
What we did was take a sample (not one made to shit on me ten!) And we analyze the winery. Successful. The estimated alcohol content had fallen by 0.4% compared with the sample we had taken before the rains.
Pressed
The previous Friday (17 Sept) were in the cave of tempranillo pressing the skins that had been macerated with grape harvest a week ago. Each year we pressed manually, using a press like this.
This press is being used for small amounts of Tempranillo, Grenache Shiraz, and we have this year. But this year we also have 3,500 kgs Tempranillo with which we use the hydraulic press
hydraulic press works: the press is filled with grapes and close the lid. Then a bag swells and crushes the grapes against the filter that is around the inside of the press. You can program the pressing cycle in terms of pressing pressure, the number of times and frequency of repetitions.
scheduled the release of one of the lowest levels of press as much as possible to avoid crushing the seeds, if they break the seeds would give the must / wine taste bitter and other flavors and aromas unpleasant and unwanted.
the end, everything went well and managed to avoid unpleasant tastes and odors in wine. In theory, we could have gotten a lot more wine, which could have been used as table wine of low quality. But we believe that there are already enough of that type of wine in Spain and the rest of the world!
Pala size
(Translated by Ignacio Segovia ) 
(late post translation in English of September 20)
On Saturday 18 September, we had planned Airen grape harvesting our grapes Carabaña, and everything was ready for it (the crusher and stemmer clean and in place, the van loaded with boxes clean) But when we got to the vineyard at 8 am Saturday morning we raided the doubt. We wandered for half an hour through the vineyards, and decided not to harvest for the following reasons:
1) strong Carabaña had rained on Thursday and Friday, and had a lot of mud. That meant almost certain mud at the bottom of the basket, and a high probability that ended in the stemmer, the crusher, deposits, and consequently in the wort.
2) The vines had sucked a lot of water and the grapes were fat and swollen, and the juice seemed to be diluted. So if you reap, the sugar content (percentage) would be lower and the wine would also have less alcohol content.
3) A black cloud announcing "Last Judgement" was just above Carabaña, while in villages neighbors (Tielmes, Perales, Morata) the skies were pretty clear. We interpret that the universe was sending a clear message. And we were aware of it.
What we did was take a sample (not one made to shit on me ten!) And we analyze the winery. Successful. The estimated alcohol content had fallen by 0.4% compared with the sample we had taken before the rains.
representative sample of Airen
Carabaña Clouds over
skins, stalks and manure
Pressed
The previous Friday (17 Sept) were in the cave of tempranillo pressing the skins that had been macerated with grape harvest a week ago. Each year we pressed manually, using a press like this.
Press manual (open cage after crimping)
This press is being used for small amounts of Tempranillo, Grenache Shiraz, and we have this year. But this year we also have 3,500 kgs Tempranillo with which we use the hydraulic press
hydraulic press works: the press is filled with grapes and close the lid. Then a bag swells and crushes the grapes against the filter that is around the inside of the press. You can program the pressing cycle in terms of pressing pressure, the number of times and frequency of repetitions.
Press full of skins, pips and grape / wine
scheduled the release of one of the lowest levels of press as much as possible to avoid crushing the seeds, if they break the seeds would give the must / wine taste bitter and other flavors and aromas unpleasant and unwanted.
Hoping to finish the pressing
the end, everything went well and managed to avoid unpleasant tastes and odors in wine. In theory, we could have gotten a lot more wine, which could have been used as table wine of low quality. But we believe that there are already enough of that type of wine in Spain and the rest of the world!
dry skins and pips
Juan takes the skins and seeds dry
ogre!
night remains of our snacks
Top
are the remains of our merendola night with ham, cheese, bread, wine, and snuff rolling. (Translated by Ignacio Segovia )
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