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historic tasting 14 vintages in Panama

One of the main novelties of SDS International This 2011 is the representation of one of the most important wineries in the Rioja and Spain, Bodegas Roda . Since its appearance in the Iberian wine scene in 1992 with a project based on criteria of innovation and high quality work. Since then and until today has reached the peak Roda in terms of recognition, respect and reputation both of wine lovers and professionals and national and international press, one of the main banners of the soil quality English.

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The relationship between SDS Bodegas Roda and International comes from afar, the penultimate adventure was in Venezuela where Bodegas Roda was part of the wineries represented by our company. Previously, the link was even more curious because of the physical neighborhood of commercial management and Bodegas Roda in Barcelona Oriol Serra company in Catalonia.

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Old friends and both end up finding it again regardless of the stage and for SDS International is a privilege and an honor to return to defend and spread the benefits of wine Roda I and Roda Reserva Cirsion in Panama, and a great challenge successful incorporation in the country their new wines, Rioja and corymb Sela in the Ribera del Duero, in addition to olive oil projects in Mallorca and Catalonia, and Dauro Aubocassa.

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This new union is to stage more spectacular as we could dream, with the presence in Panama of Gonzalo Lainez, international director of Bodegas Roda and, most important for amateurs having two vertical tastings of historical and unprecedented in Panama: the tasting of 14 vintages of Roda I appeared on the market since the founding of Roda in 1992 to the 2006 vintage.

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The tastings will be held on Thursday 3 February from at 6:30 pm at the restaurant Can Masoliver in an activity managed by the Vinoclub Panama, the second and final will take place in the SDS Wine Shop Boutique in the Industrial Park of Costa del Este Saturday, February 5 from 1:30 pm . Both activities have a cost.

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facebook links below to reserve your place: Thursday, February 3 in Can Masoliver , Saturday 5 February in SDS Boutique Wine

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Roda I Raffiné Le portrait of France more true in the kitchen

We just enjoy a family of 2nd visit to Le Raffiné in a week. Tonight, when the mouth numbed by the irresistible cheese fondue, I confirm the first transcendent OTHER EVENTS Dining in this new year in Panama.
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French cuisine is identified on this side of the ocean in "modernity" Paris of the 70's, sophistication, complexity, many "dips" of butter and high prices in the bill, enough ingredients for a cut of digestion . This model was exported for years and eventually became a heavy burden for the diner.

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Le Raffiné radical break with this tradition thanks to the innovative thinking and yet traditional owners, Jean Robert in the kitchen and Jessica in the room. They have the right of those who feel inside, in this case the south of France, different people and friendly, away from the arrogance of Paris.

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on their plates with the true value of the raw material quality, minimum intervention for maximum expression in the flavors and natural intelligence that the cuisine of the people where it is unacceptable to present a dish where there are fireworks, only truth and work to remember the hue of approaches "as did the grandmother."

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not miss the foie gras maison en starters, just create a tear of happiness and selfishness with friends table ... let alone share. Add in the little shells with an air of Indochina or camembert with cherry merlelada. In the main make peace with the duck breast, or discover the cassoulet, duck issues are unbeatable.

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But most of all bet on processed cheese fondue is the "rien va plus" in the gourmet roulette, always will be victorious and millionaires, because not even imagine where it can alter the soul is melting cheese, wine and spices in a hot pot, stealing homemade bread and mouth blown crying.

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not know why I write this, as I lose my grip fame table ... but with the heart in my hand, my greatest wish is that I read that dares to enjoy it is worth it and its supporters deserve to have success in Panama.

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Among the appellation of origin and deception

One of the most expensive gourmet ingredients throughout the world is saffron and the English region of La Mancha is one of the production of higher quality and reputation to the point that it is the only company that has Appellation controlled.

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Now transcends in an article in the El Pais newspaper that actually English saffron production is less than 1% of saffron is sold in markets such as English, almost all come from countries like Iran with a product quality levels much lower to the point that by being mixed with other herbs and pistils can be seen as a "surrogate" of saffron. Which means any product whose origin is English and whose nature can radically DISTAR original product takes advantage of the reputation of a source.

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This is a case, perhaps the most enormous that I know to date, reproduced in many other food items. We can not dissociate the downside of globalization and is linked to increased insatiable consumer culture of "gourmet" in the middle classes around the world. The problem is that the consumer ends up living a scam by buying a lower quality product at an attractive price also hidden in the traditional reputation and quality of the original version, with prices, of course, are high in comparison.

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For example, anyone who like to eat asparagus, artichokes or peppers in conseva know that the most reputable are those of Navarre, there is an appellation of origin that covers each of these products, but in reality most are sold as canned Navarre lack of name or seal geographical indication and come from countries like China or Peru.

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The strange thing is that in most cases the accomplices of this popularization are firms based in the same region of the original production (physical or legal paper) because it allows them to indicate on the label as coming the same and achieve a huge competitive advantage to the detriment of the producers that if they follow all the precepts of the denomination. I know of cases even more unheard of producers in a region of reputation in its catalog offering the product name and version with global mass-produced raw materials in other corners of the planet, half-price but twice the profit margin.

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The winning formula of this usurpation is simple, just chameleon imitating the traditional design of the packaging and identifying a quality presentation, mimicking the same messages and concepts, to the evocation of the name of the brands that usually have roots in historical traditions and geographic origins.

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I do not doubt that everyone deserves to eat a gourmet delicatessen and social progress is that anyone can pay a fine canned asparagus, but as consumers deserve to know in the process food products, quality and other attributes , the origin one of the most fundamental is not the same and can cost a cheese like camembert, brie, parmesan, gouda or manchego original one produced in another corner of the world taking advantage of popular knowledge of the original. If or should mention that this is a cheese "in the style of Camembert" made anywhere.

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Over the years this event will be reinforced thanks to the global expansion of supermarkets and the trend of creating brands of these chains of supermarkets and hypermarkets to monopolize power. The product name will become increasingly scarce and expensive, imitation is applied and within a few decades the memory of the taste, aroma, texture, preparation and presentation of the famous stud of Navarra belong to a product produced in a remote region China.

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The final tip, if you want to purchase a quality product with a controlled source, make detailed reading of the pack and look for the seal of an appellation of origin. Be wary when you read "Produced by" followed by a number of legal identification that does not make much sense for the consumer "for the company as" the area, this is just one of these cases and extension and identity theft.

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I invite to read the article saffron in the newspaper El Pais The English saffron is trap "http://rpc.technorati.com/rpc/ping http://www.to2blogs.com/ping/xmlrpc/f284ce27ac0fe92a11c23c6c3e80f46b55370232

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Trapped in the spiral of a fork Italian menu degustació

With certain friends whose motivation to eat right between us, we have our own "tasting", a simple network based on word of mouth to share information on good discoveries, or developments are new restaurants in dishes that deserve revisiting.

Before Christmas one of the leading members of the brotherhood of good food that I deserve more credibility, strongly recommended to visit the Forchetta, almost as if he had discovered a shortcut to heaven. Given the size of the racket it did not take even one day in the historic address to the experience.

Forchetta is located in one of the successful rehabilitation in the old town to recover more than the facade, its interior is beautiful, especially the top floor with a VIP lounge that invites you to organize celebrations, stunning pendant with wine bottles and the terrace where you can admire the main square in the historic area.

Welcome The foccacia for dipping in olive oil was up to the details in place, such as steel fork (the forchetta) spiral that holds the cloth napkin to remind the name of restaurant. Everything worked according to plan and we thought of a great night, we ask exactly what my friend recommended and thereafter the illusions went off because although the food was not bad, not found in any of the snacks the keys of St. Peter they opened the gates of heaven. Just the enthusiasm faded in dishes without surprise or emotion.

In his recent deserve a new opportunity opening for what the settings of kitchen equipment and the recent presence in Panama of the Italian chef. I will be attentive to the comments of my network of informers and dumped in Taste to feed new illusions and power some day soon and explain a happy ending as we see the world from a cloud of ravioli. Http://rpc.technorati.com/rpc/ping http://www.to2blogs.com/ping/xmlrpc/f284ce27ac0fe92a11c23c6c3e80f46b55370232