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Hoje: 10-jun-11 os Audi Diesel V6 com motor 3,7 litros-540HP tentam a 10ª vitória nas 24 Horas de Le Mans das últimas 12 provas francesas.
Em 2007 o carro Audi R10 TDI-V12- 5,5 litros e 650 HP, com injeção direta Diesel, venceu.
Em segundo entrou o Peugeot 908 HDI FAP diesel V12, na maior prova do Campeonato Mundial de Marcas.
Vencedores da edição 2007: Frank Biela e Marco Werner da Alemanha e o italiano Emanuele Pirro.
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Today: 10-jun-11 Audi V6 diesel engine with 3,7 liters-540HP try to 10th victory in the 24 Hours of Le Mans in the last 12 French tests.
In 2007 the car Audi R10 TDI-V12 with 5,5 liters and 650 hp, and direct injection diesel.
Second came the Peugeot 908 HDi FAP V12 diesel, the greatest championship world brands.
Winners of the 2007 edition: Franf Biela and Marco Werner of Germany and Italian Emanuele Pirro.
Between the summer pasture of Litro and Finhaut. Vallée du Trient. Espace Mont Blanc. Valais/Wallis.
UN SABOR DE CHILE - COLA DE MONO - A FLAVOUR OF CHILE
Ingredientes: 2 litros de leche. 1/2 litro de aguardiente. 4 cucharadas de café en polvo. Azucar. Canela. Clavos de olor. Vainilla. Nuez moscada. Se hierve la leche con el azucar y las especies. El café disuelto en agua se agrega al la leche al retirar del fuego. Dejar leche en reposo, cuando fria agregar el aguardiente. Se cuela. Se sirve bien helado.
-- Ingredients: 2 litres of milk. 1/2 litre of grapespirit. 4 spoons of coffee. Sugar. Cinnamon. Cloves. Vanilla. Nutmeg. Boil the milk with sugar and species [sic]. Dissolve coffee in warm water and add to milk when is off the fire [sic]. When the milk is cold add the grapespirit. Strain. Serve very cold.
PUERTO OCTAY - REGION DE LOS LAGOS - CHILE
El nombre de Octay viene de la expression "donde Ochs hay", siendo Cristino Ochs el primer colono almacén, distileria y molino en la región. L LLanquihues Volcan Osorno
Pto. Octay an old port at LLanquihues lake near Puerto Montt, south of Chile.
Fotos tiradas da internet... não são minhas!
these photos are not of my own. were taken from the Internet
VIÑA VARELA ZARRANZ
BODEGA
1.3.000.000 litros por año de los cuales 200.000 botellas constituyen vinos finos
2.Método de cultivo denominado LIRA y un plástico blanco al pie de la planta para protegerla del hielo
3.60% de humedad y varios tratamientos
VINOS
1.Los vitiños más cultivado son tannat, merlot y cabernet franc; el cabernet sauvignon brota después y evita las heladas, pero madura tarde y hay el problema de la lluvia
2.Ausencia de mineralidad
3.Cabernet franc con cáscara más dura para aguantar la lluvia de la segunda mitad de febrero
BRUT NATURE – VARELA ZARRANZ – MÉTHODE CHAMPENOISE – ESPUMOSO NATURAL – CHARDONNAY (50%) / VIOGNIER (50%) – CRIANZA SOBRE LIAS 09/07/2007 – 18/07/2009 12%
VISUAL ANALYSIS: a crystal clear sparkling wine; the colour is intense straw yellow and as regards the effervescence the bubbles are fine, numerous and persistent
OLFACTORY ANALYSIS: the wine is offering a certain number of odorous sensations with varied characteristics such as yeast, banana, yellow apple, honey and yellow jasmine.
GUSTATIVE ANALYSIS: harmonic with softness and balanced with a good body; there is a remarkable salivation and a touch of mineral note. The final is slightly bitter and the gustative persistence is about 4 seconds.
WINE-FOOD COMBINATION: leonesa (Uruguayan typical cold cut)
•The spicy tendency of the cold cut is counterbalancing the softness of the wine
•The fatness of the cold cut is compensating for the salivation of the wine
•The sweet tendency of the leonesa is counterweighing the mineral note of the wine
•The structure of the recipe is matching to the structure of the wine
•The gustative persistence of the recipe is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: an agreeable sparkling wine to taste and drink after the daily walk l along the sea promenade of Montevideo.
PETIT GRAIN MUSCAT – ELABORADO POR CIRLON S.A. – VIÑA VARELA ZARRANZ – RUTA 74 – KM 29 – SUÁREZ – CANELONES – URUGUAY I.NA.VI. 605 12,5% 2009
VISUAL ANALYSIS: according to the degree of limpidity, this wine can be defined; the shade is intense straw yellow and there is a medium body.
OLFACTORY ANALYSIS: the succession of smells is offering a very confident range of fleeting scents as green apple, yellow plum, aromatic muscat scent and white rose.
GUSTATIVE ANALYSIS: we can identify a confident body which is spreading all over the palate; the salivation is playing a major role in the mouth and the final is plum and rose flavoured with touches of sweetness. The gustative aromatic persistence is of ¾ seconds.
WINE-FOOD COMBINATION: caprese (salad made of tomatoes, mozzarella and basil)
•The bitterish tendency of the mozzarella is counterbalancing the sweety final of the wine
•The fatness of mozzarella is compensating for the salivation of the wine
•The structure of the recipe is matching to the structure of the wine
•The gustative persistence of the caprese is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: basically, it may be said that everybody likes this wine, especially in the first stages of a summer dinner.
CABERNET FRANC – VIÑA VARELA ZARRANZ – RUTA 74 – KM 29 – SUÁREZ – CANELONES – URUGUAY I.NA.VI. 605 13% 2009
PASAJE DE BARRICA: 10 meses
VISUAL ANALYSIS: limpid, ruby red, quite thick.
OLFACTORY ANALYSIS: the variety of perfumes is represented by sweet tobacco, chocolate which results in mentholated, strawberries, raspberries and red lily.
GUSTATIVE ANALYSIS: we can perceive interesting alcoholic percentages together with several astringent touches given by tannins; the palate is not watering so much and the final is bitterish flavoured as a consequence of the tannic presence. There is a consistent body and the gustative aromatic persistence is about 5/6 seconds.
WINE-FOOD COMBINATION: grilled and underdone red meat
• The sweet tendency of the meat is counterbalancing the bitterish final of the wine
•The succulence of the meat is compensating for the astringency of the tannins and the alcoholic dryness of the wine
•The structure of the recipe is matching to the structure of the wine
•The gustative persistence of the cheese is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: there are some oenological sensation, whose aim is to help a barbecued red meat to marry this wine and make a happy couple in the world of food-and-wine connoisseurship.
CABERNET SAUVIGNON – VIÑA VARELA ZARRANZ – RUTA 74 – KM 29 – SUÁREZ – CANELONES – URUGUAY I.NA.VI. 605 12,5% 2009
VISUAL ANALYSIS: limpid, intense ruby red, quite flowing.
OLFACTORY ANALYSIS: the variety of perfumes is represented by blueberries, blackcurrants, herbs, vegetal notes, white pepper and red sword-lily.
GUSTATIVE ANALYSIS: the softness is very interesting and in the same time the acidity (salivation) is surprising in a positive way. The presence of the tannins is not so important and the gustative aromatic persistence is about 4/5 seconds.
WINE-FOOD COMBINATION: carré de cerdo (baked pork loin)
• The sweet tendency of the meat is counterbalancing the tannins of the wine
•The fatness and the dryness of the baked meat is compensating for the salivation of the wine
•The structure of the recipe is matching to the structure of the wine
•The gustative persistence of the meat is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: you are tasting the wine and you find difficult to resist the temptation of tasting it again and eventually you will arrange the wine to be combined with a baked meat.
TANNAT CRIANZA – VIÑA VARELA ZARRANZ – RUTA 74 – KM 29 – SUÁREZ – CANELONES – URUGUAY I.NA.VI. 605 13,5% 2007
CRIANZA: 12 meses en barrica de roble francés y americano
VISUAL ANALYSIS: this wine is free from any suspended particles or sediment; the colour is a ruby red and there is a great structure.
OLFACTORY ANALYSIS: the complex of odours coming from the glass is referring to figs marmalade, blackberries, leather, caramel, rubber and dried red figs
GUSTATIVE ANALYSIS: it is discernible a good tannin with astringency and bitter tendency; according to the degree of pseudo-warmth we perceive, this wine can be defined of high alcohol content in the sense that generates an alcoholic dryness. There is a very important structure and the gustative aromatic persistence is about 5 seconds.
WINE-FOOD COMBINATION: cordero a la parrilla (grilled lamb)
• The sweet tendency of the meat is counterbalancing the bitter tendency of the tannins
•The succulence of the meat is compensating for the alcoholic dryness of the wine and the astringency of the tannins
•The structure of the recipe is matching to the structure of the wine
•The gustative persistence of the meat is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: important red wines are generally interested in this kind of wine-food pairing and the grilled lamb has adequate sensations to cope with this goal.
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www.youtube.com/watch?v=Iqg4BGJCKxU
Aprendimos a quererte
Desde la histórica luna
Donde el sol de tu bravura
Le puso cerco a la muerte
Aquí se queda la clara
La entrañable transparencia
De tu querida presencia
Comandante Che Guevara
Tu mano gloriosa y fuerte
Sobre la historia dispara
Cuando toda santa clara
Se despierta para verte
Seguiremos adelante
Como junto a ti seguimos
Y nosotros te decimos
Hasta siempre comandante.
El Bentley 4.5 Litros, más conocido como ‘Blower Bentley’ fue el primer coche que Ian Fleming escogió para su James Bond y aparece en tres de las novelas del agente 007: Casino Royale, Live and Let Die y Moonraker.