The winery which makes this wine is one of the most prestigious wineries in D.O. Rueda. The Yllera Group is very well-known because of its red wines, but this white verdejo rises to the occasion. And it is also quite inexpensive, you can find it around 5-6 euros per bottle.

I think that a good meal to match with this wine is hake in green sauce, like the one you can see in the picture below, which I had the pleasure to try a couple of days ago in the restaurant of hotel El Montico. The soft taste of the hake’s meat and its tasty sauce match perfectly with verdejo’s soft and acid taste. I hope you will enjoy it!

My friend, José Peláez (a marketing expert), suggested me the perfect match for these wines: The clawed lobster. I can’t disagree. A fresh clawed lobster salad, with two cups of Verdejo is a great choice in a hot summer day. But, if you think lobster is a bit expensive, don’t worry, the Verdejo wines matches perfectly with many white fishes too.

The Verdejo grapevine produces great fruity flavor wines, soft, unctuous and a little bit acid. If you pay attention you can find very nice aromas of flowers, pear, peach and pineapple. They are very nice wines for summer. Try some of them cool (10ºC is perfect) and you will enjoy a wonderful and refreshing experience.

Most people don’t think about their gallbladders very often, that is, until they face the painful sensation of gallstones. But a new study holds that a glass or two of wine each day may help prevent gallstone formation.

The findings were presented in May at the Digestive Disease Week 2009 conference in Chicago, by Dr. Andrew Hart of the University of East Anglia’s school of medicine (located in Norwich, U.K.). The study was conducted with cooperation from the gastroenterology division at the university’s hospital as well as the epidemiological department of Cambridge University and the U.K.’s National Institutes of Health. Hart and his colleagues found that drinking up to two units of alcohol per day reduces the risk of developing gallstones by one-third when compared to nondrinkers. They also found that drinking 175ml of wine per day (about 6 ounces) offered a 32 percent lower risk of gallstones.

Most grapevines usually recover their green leaves by mid may. Due to spring showers and hot weather the plant gets green, full of leaves and new bunches of tiny grapes. Usually there are too many. If we allow them to grow, the plant would hardly be able to make all of them grow healthy. With this pruning we can select the best bunches (frequently no more than 8-10 per plant) and take out the rest. Therefore, only the best grapes will grow in the plant, being able to absorb all the necessary water and nutrients from the plant and the soil. This way we make a first grapes selection that will enhance the fore coming harvest

 Now, the time has come for Spain to hold a world’s leading position. Other Spanish business people should take advantage of this powerful asset. If we are clever, this positive country’s image should help our wine makers, architects, designers and luxury industry to foster their sales around the world. Now is the time! For the Sake of Spain!

 You can check the complete list in:

 http://www.theworlds50best.com/module/acms_winners?group_id=

Traditionally, it was said that the grapevine (vitis vinifera) was unable to grow outside the Mediterranean countries, that is to say, in the old world of wine. However, this plant has been proved to grow and produce excellent wines even in subtropical climates, with the appropriate pruning and care.

The main wine producers in the world are three countries in the old world: Italy, France and Spain, followed by two countries in the new world: United Estates and Argentina. However, the best selling wine in the planet is an Australian brand named “Yellow Tail”.

By this method you can obtain a quite remarkable flavor so that even an expert couldn’t make the difference between this wine and another with barrel aging. But shavings don’t actually improve wine aging, nor get to soften tannins; this is why these wines are often a bit more acid. Maybe this is the only way to notice it. Also, as there is not a real aging, these wines will last shorter in the bottle. However, regarding the barrel’s prices and taking into account that a chip bag’s price is just 6 euros, it seems that this “trick” could become popular in the following years. I don’t have anything against it, if it is properly described in the label, so the consumer will be aware of the bottle’s content. But, I think it wouldn’t be right to state in the label that wine has 3-4 months of barrel againg when it has been aged by “chips”. So we better watch out.