Vivino is a smartphone app that you can use to evaluate and save lists of your favorite wines.
- 28 July
- 29 AprilRead more »
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!
- 01 AprilRead more »
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!
- 19 MarchRead more »
500 ml cream
90g of sugar
1 vanilla pod
Red fruit syrup
200g of frozen red fruits
50g of sugar
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
- 04 MarchRead more »
Spring is almost here but while we wait, how about recreating it inside our homes?
» wine corks
» serrated knife
» cactus potting soil
» 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!
- 26 FebruaryRead more »
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.