Blog

  1. VIVINO SMARTPHONE APP

    VIVINO SMARTPHONE APP

    Vivino is a smartphone app that you can use to evaluate and save lists of your favorite wines.

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  2. LYFETASTE CONQUERING NEW MARKETS

    LYFETASTE CONQUERING NEW MARKETS

    Lyfetaste was born from Wine With Spirit’s dream of  taking the world of Enotainment from Portugal.

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  3. PASTA, PESTO, PARMESAN

    PASTA, PESTO, PARMESAN

    Start by opening a bottle of red wine. Bread&Cheese red wine, we suggest.
    Choose the music while the wine breaths a little. Serve your dinner guests a glass and don’t forget about yourself.
    Take the spaghetti into a bowl of boiling water with a pinch of salt and let it cook. After it’s cooked, drain it and add the pesto sauce. Serve in hot dishes, add some fresh basil and grate some parmesan over the pasta.

    Enjoy. Make a toast. To the simple things!

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  4. THE MOST COMMON MISTAKES WE MAKE WHILE DRINKING WINE

    THE MOST COMMON MISTAKES WE MAKE WHILE DRINKING WINE

    Wine tasting is complicated universe and even the experts make some mistakes here and there.

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  5. CARPE NOCTEM VOYEUR REVIEWED ON WINE ENTHUSIAST

    CARPE NOCTEM VOYEUR REVIEWED ON WINE ENTHUSIAST

    The well-known wine magazine Wine Enthusiast has tasted our wines again and the feedback couldn't have been better.
    This time the lucky chosen one was our CARPE NOCTEM VOYEUR

    The 2008 vintage had already been tasted once with a great review and now it was tasted again with the 2013 vintage and scored 90 points

    Read the opinion of the specialist Roger Voss, below: 


    "Put aside the bizarre name and label and concentrate on the wine which is fine, structured and densely tannic red fruit.
    The tannins and firm texture are balanced by black currant flavors and succulent acidity. The wine needs to age, and shouldn't be drunk before 2017."

    This review will be in the April's edition of

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  6. CREAM CHEESE AND SMOKED SALMON BRUSCHETTA

    CREAM CHEESE AND SMOKED SALMON BRUSCHETTA

    Go shopping and bring a good dark bread, cream cheese, smoked salmon and a bottle of Bread&Cheese white.

    Leave the bottle in the fridge while you invite a friend to come over.

    Toast the bread a little to make it crunchy, put the cream cheese, salt, pepper, and the smoked salad.

    Open the wine and serve! Repeat this as many times you need.

    A toast to the simple things!

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  7. Vases Made of Wine Bottles

    Vases Made of Wine Bottles

     A simple and colourful project to celebrate Spring. You just need empty glass bottles, paints and some pretty flowers. 

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  8. BASTA! WITH RED FRUITS PANNA COTTA

    BASTA! WITH RED FRUITS PANNA COTTA

    Ingredients

    Panna Cotta
    500 ml cream
    90g of sugar
    Gelatin sheets
    1 vanilla pod

    Red fruit syrup
    200g of frozen red fruits
    50g of sugar

    1 bottle of sparkling rosé brut wine Basta!

     

    At first, put your bottle of our brut rose sparkling wine Basta! in the fridge, You’ll want it fresh for later to go with your panna cotta.

    Cut the vanilla pod and take out the inside, in a casserole join it with the cream and the sugar. Heat it until boils and put the gelatin sheets, already hydrated with water. Put the mix in little glasses and take them in the fridge for 4 hours.

    Now, put the red fruits and the sugar in the eat until turn into a syrup. Let it co

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  9. SUCCULENT CORK PLANTS

    SUCCULENT CORK PLANTS

    Spring is almost here but while we wait, how about recreating it inside our homes?

    Materials:

    » Succulent

    » wine corks

    » serrated knife

    » cactus potting soil

    » magnets

    » hot glue gun.

     

    How to do it?

    1. Use the knife to hollow out cork; careful not to puncture through the bottom

    2. Carefully transfer succulent into cork and fill with cactus potting mix

    3. Hot glue a magnet to the side or bottom of the cork.

    4. They’re done. Now, the challenge it’s stop making them!

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  10. SEAFOOD&CO FEATURED IN REVISTA DE VINHOS

    Our SEAFOOD&CO was recently tasted by the journalist and wine connoisseur João Paulo Martins, that has classified it as “good, well made, really pleasant in the mouth”.

    Besides this, the expert also wrote a brief technical note:

    "The tone is set by a soft presence of gas and a strong citrus component in the aroma. Soft, light-bodied, with a high acidity level and a subtle residual sweetness, it is a wine perfect to be drunk fresh and with seafood."

    We agree and couldn't be prouder.

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