Cuántas veces hemos escuchado que el vino tinto debe ser astringente. Que tenemos que sentir el cuerpo en la boca. Pero ¿de qué hablamos cuando hablamos de astringencia? Lo más importante que vale la pena subrayar es que la astringencia es una sensación y que no es un gusto (como sí lo es lo dulce,
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El tradicional #cevicheperuano se prepara con pescado fresco, limones, cebollas, ajíes picantes, y cilantro fresco. El ceviche, también es correcto escribir ceviche o seviche, típicamente se prepara con pescado o marisco, el mismo que se curte con jugo de limón. La acidez del jugo de limón ayuda a “cocinar” al pescado. Hay que aclarar que
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It is a strain of French origin, burgundy, being one of the most select varieties to make world varietal wines. It is a “difficult” variety, very variable in terms of the cultivation results from year to year. The aroma is reminiscent of flowers and red fruits and with the aging it brings truffles, vanilla, butter
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Originally from the French Medoc region. It was exterminated in Europe by the phylloxera in the 19th century. In 1994, a French winemaker Jean Michel Bomsigniot discovered authentic specimens of this strain in Chile, which until then was considered Merlot. Since then it has been produced in the south of Santiago of Chile in Colchagua
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Normally we spoke of 2.20 pound of grape per bottle, with a yield of 74% of grape in wine. The most rigorous designation of origin standards and require a maximum of 70% of yield. Means, 2.42 pound per bottle. If we talk about wines to breed and save it, the final result can be up
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