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Garzón Balasto • 2017 🇺🇾 RED • BODEGA GARZÓN • MALDONADO • URUGUAY • TANNAT JAMES SUCKLING 95pt. Ícone de Garzón com assinaturas de Alberto Antonini, Germán Bruzzone e Eduardo Felix, Balasto possui grande elegância, estrutura e potencial. Blend de Tannat, Cabernet Franc, com pequenas proporções de Petit Verdot e Marselan, este complexo tinto estagia em carvalho durante 20 meses. Balasto é o nome do solo majoritário nos vinhedos de Garzón, com origem granítica, que auxilia na excelente drenagem. HARMONIZE COM Carnes vermelhas grelhadas e assadas com molhos ricos, churrasco, preparações a base de carne de porco com molhos a base de vinho, além de embutidos e queijos duros. 750 ml . Características COMPOSIÇÃO UVA 🍇 50% Tannat, 40% Cabernet Franc, 5% Petit Verdot e 5% Marselan COR: Rubi intenso com reflexos púrpura GRADUAÇÃO ALCÓOLICA: 14,0% AMADURECIMENTO: Fermentação em tanques de cimento de 8000 litros. Após esse processo o vinho estagia 20 meses em barricas e barris de carvalho francês sem tostagem (2500 litros e 5000 litros) TEMPERATURA: 16ºC – 18ºC . . 🚚 FREE DELIVERY - SÃO PAULO/SP . . . #winegroup #winegroup3 #redwine #productofuruguay #uruguay #uruguay🇺🇾 #bodegagarzón #bodegagarzon #bodegagarzonwinery #bodegas #maldonadouruguay #maldonado #tannat #tannatural #tannatwine #winetime #montevidel #winery #wineries #taninos #cabernetfranc #petitverdot #marselan #balastowine #sommelierlife #enofilos - @wine.group_ on Instagram
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🚧 ⚠️ ❗ Caution! May result in increased cravings and a loss for words. . . . #LibraryRestaurant #PortsmouthNH #SeacoastNH #NHSeacoast `#steak #gentlemenscut #steakTime #Steakhouse #cravings #caution - @libraryrestaurant on Instagram
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Tratando de llegar al origen de la palabra CHIMICHURRI 👉🏻 una de las teorías más aceptadas nos dice que tiene raíces en el siglo XIX en Río de La Plata. Allí, tras las invasiones inglesas a las colonias españolas, muchos británicos fueron hechos prisioneros. Años después, ya en libertad, pedían la salsa que hoy conocemos como chimichurri diciendo “give me curry”, una expresión que se habría castellanizado con el paso del tiempo. También hay quien señala que en realidad decían: “Che, mi curry”. No obstante, hay otra teoría que habla de un inmigrante irlandés, de nombre James McCurry. En Argentina era imposible encontrar la salsa Worcestershire en aquella época, por lo que McCurry ideó una receta con los ingredientes disponibles muy similar a la del chimichurri actual. A James se le llamaba amistosamente Jimmy, por lo que su nombre y apellido se castellanizaron como ‘Yimi Churri’. Una tercera teoría señala que probablemente el origen del término chimichurri no esté en un acontecimiento concreto, sino que quizás derive de antiguos términos indígenas y españoles que con el paso de los años se han perdido. El hecho de que en la República Dominicana exista una receta llamada chimichurris y que se asemeja a una hamburguesa refuerza esta corriente. Comparto las tres porque todas me parecieron curiosas!! Lo siento 🙈 es que es de mis salsas predilectas cuando de parrillas se trata. . . TIPS 📌 Definitivamente tengo que recomendarles que utilicen hierbas 🌿 frescas pues no hay ni comparación cuando se usan secas, se pierde el 90% de la receta. 📌 Aqui van mis tips de parrilla, yo solo uso: Pimienta y aceite de oliva para aliñar mis carnes 🥩, y primero las sello a fuego alto para conservar sus jugos y termino de cocinarla a fuego medio unos minutas más, la dejó reposar unos minutos antes de cortarla y una vez rebanada le agregó sal en hojuelas o sal gruesa. 📌 Es importantísimo el corte de carne, mis favoritos son ny strip, lomito, vacío, punta trasera y London broil (k) las importadas las compro en @primefoodve 📌 El chimichurri lo puedes combinar tambien con una pechuga de pollo 🍗, con hongos portobellos, con papas y con pescados, en fin va bien con todoooo 🤩 - @orlyberry on Instagram
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