VINISUD Montpellier

lundi, 16 janvier, 2017

VINISUD – Montpellier !

Este año présentaré mis vinos mas clásicos : « Pirata » i « Sirenes de Cadaqués » i también dos novedades: una Garnacha negra in una Garnacha blanca 100%…. también tendré un rosado de una uva muy intéresante: TREPAT !   Hasta pronto !

GR.. twins !

GR.. twins !

Cette année je vous présenterais en plus de mes vins les plus classiques:  « Pirata » & « Sirenes de Cadaqués », deux nouveautés: un Grenache noir et un Grenache blanc 100%  .. et aussi un rosé d’un cépage typiquement Catalan, le TREPAT !  A bientôt.

Tapis tombe 1

Tapis de Grenache



This year I will show in addition to my classic « Pirata » i « Sirenes de Cadaqués » two new wines: a Grenache red & a Grenache dry white 100%… as well there will be a « rosé » from a rare local grape called « TREPAT »…  See you soon !!


STAND B3D73 (Hall B3, Allée D, Stand 73) avec Nicolas Azalbert: (Minervois et Chenin Blanc)  &Eric LAHON (Priorat & Montsant )



Receta : Pato de vendimia – Recette: Canard des vendanges

jeudi, 13 octobre, 2016

Bon dia, Bonjour,

Aqui una idea de receta que invento el otro dia.. muy, muy rica !

Un pato de verdad.. 2,5Kg mínimo.

Un pato rico - Joli Canard

Un pato rico – Joli Canard

Para rellenar:

Mosto de Garnacha negra: 500gr


piñones de pino ( no los de China por favor..)

Pimienta negra de calidad muy buena, de Madagascar !

Sal gruesa..

Aceite de olio extra virgen del Emporda !


Rellenar el pato y cerrar lo.

2 oras el horno a 170°C con ventilador.

Después de la cocción dejar reposar el pato en el plato durante 15-20 minutos, cubriendo lo..  ya esta.

Cortar, bien rociar con el jugo de la sartén y el relleno. Servir !

Y para beber un « Magum Pirata« ..  Aproveche !

Pato de Vendimia - Canard des Vendanges

Listo para disfrutar ! Prêt a nous régaler

Voilà une recette bien de saison qui m’est passée par la tête. Testée et validée, c’est délicieux!

Un Vrai canard de ferme de 2,5kg minimum

Pour la farce:

Moût de Grenache noir


pignons de pins ( pas de Chine attention..)

Poivre de qualité ( Madagascar de chez Sacré Français)

Gros sel brut

Huile d’olive extra vierge de l’Empordan !


Farcir le canard et le fermer.

2 heures au four à 170°C à chaleur tournante

Une fois cuit laisser reposer le canard dans le plat pendant 15-20 minutes en le couvrant.

Découper, bien arroser avec le jus de cuisson et la farce et servir.

Pour boire et accompagner le plat un « Magnum Pirata« .. Régalez vous bien.

Pirata Magnum

Pirata Magnum

Fins ara.. a bientôt !


Wine Future: Rioja 2

samedi, 14 novembre, 2009

Ryan’s Speech at WineFuture Conference in Logroño, Spain:

For the past decades the everyday consumer has been ignored. I’m not talking about the high end or even weekend wine geek, but rather the consumer who likes wine, wants a better bottle and could give a shit if the wine has terroir or 90+ points. They want to enjoy the wine for what it is, social lubricant,..

Ryan Opaz - wine future

The problem is retailers, importers, and the press were all trying to sell the same package of BS that you need to “know wine” to love wine. It’s the teach first drink later model, which I believe leads too often to consumers afraid that they might do something wrong, and as a result they end up simply buying based on price and what the label looks like. Why, because they are the only things not trying to tell them that they aren’t smart enough to enjoy wine. The consumer has choices, or is starting to, and the internet is bringing us these choices.

these consumers now are talking about wine and buying wines, and are doing it with the tools they use to communicate within their social circles everyday.

Facebook, once a college meet up site, is now a place where brands are being built…While in another more recognizable form for many of us we have Social tasting note sites like Adeggaand Cellartracker which are allowing consumers to share online what wines they own and to see what their friends are drinking.

A lot of people laugh at these online tools  but it reminds me of a quote I found online: “This ‘telephone’ has too many shortcomings to be seriously considered as a means of communication. The device is inherently of no value to us.” This was Western Unions response to the telephones invention.

Ironically similar statements are being made about blogging today. The truth is that we are seeing the fading away of yesterdays’ tools of communication, giving way to a new way of looking at wine.

Today’s consumers have voices. The internet have given them voices, And these voices are not your competitors or enemies, but rather clients, readers, buyers, and sometimes new friends.But the real truth is that the consumer is tomorrows critic. And in the end if they don’t know where Tempranillo comes from it doesn’t matter,  they do know whether or not they like the wine. As a group they have an aggregated voice that is powerful and broad.

they will be the ones to buy your products, and share their thoughts with their friends, just like they always have. If you do not listen to them…you lose. If you choose to engage with them…you win.

Today the internet is also a conversation. It is not monologue it is a dialog. If you are not prepared to engage and talk to your consumer, be prepared for disappointment. Today’s consumer wants a conversation…no they expect one.

YEEEAAAPPP…. I could not agree more with you Ryan (Catavino ) ! Thanks.

Pirata sbarbaro

Jancis Robinson M.W. : « I can’t honestly say that we solved the wine business’s problems.  In fact I felt that we did not discuss its gravest ones – economic peril for so many – in enough detail.

b8e0fdeca0ba939af6d11827358d09510Jancis Robinson M.W. – O.B.E & Robert Parker Jr

But the conference was certainly not a waste of time, and represented a huge coup on the part of Pancho Campo (seen at the microphone) and the Wine Academy of Spain team to have managed to get such a high-profile crowd together. »

WineFuture on video | Tasting Notes & Wine Reviews from Jancis Robinson


Robert Parker’s ‘Grand Garnacha tasting »: The Grand Garnacha Tasting – Wine Future Conference – Catavino

« Tonight ( Friday 13th) in the hall of the Rioja Forum in Logrono Robert Parker sat at the head table overseeing a sold out auditorium of 450+ representatives of the wine world eager to share a glass with him. Kevin Zraly, the pre-eminent figure in wine education in the US & Pancho Campo MW, President of the Wine academy of Spain who organised the event, moderated the session. Catavino was there, live-blogging, photographing, tweeting, and recording tasting notes live on, and I was part of the team.

List of wines poured:

Châteuneauf-du-Pape –France/Francia
Domaine Charvin 2007
2. Marcoux Vieilles Vignes 2007
3. Mont Olivet – La Cuvee du Papet 2007
4. Chapoutier Barbe Rac 2007
5. Barroche Pure 2007
6. Vieille Julienne 2007
7. Pierre Usseglio-Mon Aieul 2007

Atteca Armas 2007 – DO Calatayud
9. Mancuso 2005 – Vino de la Tierra de Valdejalón
10. Espectacle 2006 – DO Montsant
11Clos Erasmus 2005 – DOCa. Priorat
12. Aquilon 2006 – DO Campo de Borja

Pandora – Alban 2006
14. Sine Qua Non Atlantis 2005

Killikanoon Duke 2006
16. Greenock Creek Cornerstone 2006
17. Clarendon Hills Old Vines Romas 2006
18. Torbreck Les Amis 2005

. Marqués de Riscal de 1945
20. Contador 2007

He ( Robert Parker)  spoke lucidly and passionately about his love of wines and his unpretentious style and incredible knowledge was somewhat captivating. For Parker the responsibility of the great winemaker is to “capture and translate the essence of your terroir and faithfully respect the vintage given to you by Mother Nature”.

Report from Raymond Magourty for « Catavino ».

YYYEEEAAAAPPPPPP…. When it’s nice…it’s nice?? STOP the fuss ! Enjoy on your own  !!

S'alqueria- Single photo - PETITE


Verema – Vendemia – Harvest – Vendanges: 2009

vendredi, 28 août, 2009

P1010676Llegando a la vinya – Arriving to the vineyard – Arrivant à la vigne. 

Hay que esperar unos dias mas… le cuesta a la vina. Aqui no goteo, solo las raices que van a buscar a 20-30 metros lo que necessitan ! Las uvas tienen un bueno livel de azucar i los taninos son muy buenos i dulces…

P1010673_1Vinyas de mas de 50 anos – Vines over 50 years old – Vignes de plus de 50 ans. Samso – Garnacha.

I have to wait still a few more days… the vines are suffering. Here no watering, just the roots going down to 20 -30 metres to get what they need. The grapes taste delicious, good level of sugar, nice and soft tannins ..

P1010675_1A la entrada de la vinya filos electricos para protergerse de los animales: Jabali, conejos, ….

A l’entrée de la vigne les fils électiques qui protégent la vigne des sangliers, lapins, …. –

Before entering the vine electric wires to protect it from wild boars, rabits, etc…

Il me faut encore attendre encore quelques jours…la vigne souffre, les raisins se goûtent bien, bon niveau de sucre, beaux tannins doux…. 

S'alqueria- Single photo - PETITE




viñas..vignes.. vines..

mercredi, 10 juin, 2009

Unas fotos de las viñas por si a caso unos de vosotros piensa que mi vino se hace con otra cosa !  jajajajajjajja….

Cariñena 80 años - Carignans 80 ans - 80 Years old

Cariñena 80 años - Carignans 80 ans - 80 Years old


Des photos des vignes au cas ou certains pourraient penser que mon vin se fait avec autre chose ! hahahahaahaha…


Garnacha i Cariñena (+50 anys)

Garnacha i Cariñena (+50 anys)




Some photos of the vines ..just to reassure some of you, that coud think my wine is made with something else !!


Cariñena (+80 anys), pizzarra... Carignans (+80 ans) et schistes....

Cariñena (+80 anys), pizarra... Carignans (+80 ans) et schistes....



i al final resulta…… et à la fin on obtient... and at the end we have…: S’AlqueriaS'alqueria- Single photo - PETITE


Dime Vino…

jeudi, 19 mars, 2009

Dime vino:

¿ Quién te ha dado esa frambuesa,

De dónde robaste la nuez moscada,

Quién te ha untado de mantequilla,

Desde cuándo comes regaliz?

Dime vino:

¿ Desde cuándo fumas,

Quién te regaló una chaqueta de cuero,

Cuánto llevas en un armario de roble,

Quién te ha invitado a una copita de anís?

Dime vino:

¿ Porqué llevas un ramito de violetas,

Quién ha osado aliñarte con limón,

Desde cuándo te revuelcas por el césped,

Porqué demonios me recuerdas al li-chi?

Y el vino respondió:

“ Fueron la garnacha, el merlot,

las barricas y el sol.

Los taninos me dan fuerza,

los azúcares…alcohol.

El suelo es mi carácter,

la crianza, mi don.

Dame buena vianda

y aprecia mi sabor.”


Pio es un amigo « de toda la vida » y vive tambien en S’alqueria !


Sibaritas – Guia Peñin Marzo 2009

lundi, 9 mars, 2009

S’Alqueria 2006 : 91/100 – Excelente:  » Muy recomendable; original de aromas y sabor, fuera de la común. »

 » El vino elaborado con Samsó, petit verdot, garnacha y macabeo, muestra en nariz una gran amplitud de matices, entre los que resaltan las notas de fruta madura muy equilibradas con los tonos tostados de chocolate y café aromático. En boca es carnoso, potente, sabroso y muy especiado, con un tanino maduro que aporta estructura y persistencia. »


Pues…… estoy super contento para los primeros clientes que compraron el vino despues de catarlo. Tengo que  seguir, haciendo bien con el 2007.

Salu2 a todos i Moltes gracies.