Wine without alcohol!

Due to the traditional manner of conceiving wine and the obvious technological difficulties involved, the concept of “alcohol-free wine” has taken some time to reach the market.

2008: Abrobiotec, a member of the Matarromera Group, is the first company in the world to achieve an alcohol-free drink made 100% from high-quality wine, launching Eminasin in its Red, Rosé, White and Red Crianza varieties. The continuous research and development carried out by Matarromera’s R&D&I Department along with ABROBIOTEC have given rise to this new product which, for its presentation and characteristics, constitutes another ‘first’ at worldwide level.

2009: TO DATE, NO WINE-BASED DRINK WITH 0.0% ALCOHOL EXISTED IN THE WORLD. The first 100% alcohol free product arrives with EMINAZERO.

EMINAZERO, a refreshing, healthy drink based on a natural product, namely wine.

Eminazero is characterised by:  

• The same colour as the original wine.
•  80% of the original aroma.
• Very similar flavour, slightly sweeter than the original wine.
• All the positive components of wine; polyphenols, antocyans, salts, minerals, etc.
•  Extremely low sulphite content.
• Carbonic content that makes it refreshing and digestible

E   EMINAZERO WHITE

Made with Verdejo grapes from the finest vineyards of the Rueda region. The Verdejo variety is enormously aromatic and fruity, ideal for making EminaZERO White. In its canned version it has a slight sparkle, which boosts its aromas and reinforces its flavour.

EMINA ROSÉ

Made with the best Verdejo white and Tempranillo red grapes of the Cigales area. The combination gives a product of splendid colour, complemented by the fruit aroma of Verdejo and the powerful structure and richness of Tempranillo. In its canned version it has a slight sparkle, which makes it rounder and meatier in the mouth and reinforces its complexity.

EMINA RED

Made with Tempranillo red grapes from the Duero Valley, it is full-bodied and well-structured, maintaining the colour, aromas and a well-balanced, light structure that recalls red wine but in a healthy, refreshing manner.

Visit Macarena's Delicorner and discover alcohol-free wine! 

                    

Pan con aceite: el desayuno más sano, rico y barato

En estos días en los que nos preocupamos por nuestra salud, somos exigentes a la hora de comer y miramos nuestro bolsillo, podemos desayunar Pan con Aceite. Incluso podemos utilizar el pan que sobre del día anterior, solo tenemos que tostarlo un poco. 

El aceite de oliva de calidad premium no es barato pero basta con un pequeño chorrito y además podemos racionarlo bien si se utiliza una aceitera de ensaladas, con lo que medio litro de aceite nos cundirá mucho. 

Si comparamos el pan con aceite con otros desayunos como comer pan de molde con mantequilla y mermelada, cereales o galletas, este desayuno es más barato,engorda menos, reduce el colesterol y es más natural. 

Si además tienes tiempo por las mañanas y preparas el pan con aceite al estilo catalán, frotando medio tomate cortado, un poco de ajo y sal, el desayuno se convertirá en una de las comidas más ricas del día y además te aportará energía y el ánimo necesario para afrontar la jornada. 

En Macarena's Delicorner ofrecemos una gran variedad de aceites de oliva virgen extra de calidad premium: Con estos aceites prodrá disfrutar de su desayuno todos los días. Todos nuestros aceites son de Jaén y variedad picual. 

Visite nuestra tienda online y descúbralos. Haga clic aquí.

IBÉRICO , the ham for the most demanding palates

There are thousands of reasons to sample a good Iberian ham: its intense flavour, its pleasant texture, its enticing aroma, the sensation it produces on the palate, the way it makes you crave for more... What is more, it is healthy and has become the image of traditional Spanish gastronomy. If you have never tried Iberian ham, you haven't tried ham. Give your palate a gourmet treat and enjoy Iberian ham here in Spain.

Spain has delicious gastronomy, and this is even more true if you are eating ham. The mark to look for is Ibérico, an exclusive, top-quality cured meat. Its quality and unmistakable flavour have made Iberian ham into a product that is highly rated outside Spain. Now, with more extensive international sales, this product is more widely available than ever. Nevertheless, we would recommend you try it on home soil: Spain.

A healthy delicacy for any occasion 

Iberian ham always goes down well. Mid-morning, served in the most Spanish of styles, as tapas. At lunch, as a starter. And for dinner, as hors d'oeuvres, perfect to whet your appetite. It is even ideal for a snack, not only on account of its delicious flavour that always hits the spot, but also because scientific studies have shown that Iberian ham helps to reduce levels of bad cholesterol.

And to complete the appetiser? Serve your plate of Iberian ham with a good wine. If you want to try the ham in an original way, why not have it as they do in Catalonia: with bread and tomato.

Excellence through from the production process

The excellent quality of Iberian ham is the result of a strict, painstaking production process. This detailed process starts in the fields where the pigs are reared, and reaches its long-awaited finale after being cut and served on the plate. To enjoy its flavour to the full, it should be cut in thin slices, not too long. Ideal to appreciate its colour, feel its texture on the mouth, and to enjoy its flavour. This is why in Spain, cutting of ham is considered an art.

Reared in natural surroundings

Iberian ham comes from the Iberian pig, which is reared in liberty in true natural surroundings: the "Dehesas". These are special areas of countryside to be found in several regions of Spain. If you visit them you will have the chance to see the entire ham production process, including aging, when the legs are dried to achieve the characteristic flavour of the Iberian product.

You can sample it all over Spain, because it could well be said that the taste of Iberian ham is the "taste of Spain".

Macarena's Delicorner offers a good selection of Iberian Ham and Spanish wines. 

www.macarenasdelicorner.com

We love TUNA...

Whether you like it fresh or canned, tuna boasts some serious health benefits. It's good for the brain, heart, bones and is definitely kind to the figure. And because it even tastes pretty good straight from the can, there's no wonder it's one of the most eaten fish going around. You might be already as crazy for tuna as we are, but here's 10 things you might not know about the friendly fish.

1. Low in calories: On average there's about 110 calories in a regular can of tuna.

2. High in Omega 3:  Canned tuna has about 95mg of Omega 3 and is one of the best sources you can eat to get your daily dose. 

3. Mood booster: If you're looking for a little cheering up then tuna might just be the trick. Its high Omega 3 and rich tryptophan properties trigger the happy-making neurotransmitters to release more serotonin, which helps to elevate mood and fight off stress. 

4. Long lasting: Canned tuna that has been unopened, undamaged and stored in normal conditions can last up to three years. 

5. It's safe: If you're worried about all the mercury rumours being passed around, don't be. Nearly all fish contains some amount of mercury, but tuna has less than most. 

6. High in vitamin D: Aside from sunlight being the best source of vitamin D, tuna comes pretty close, with one serving having more than one third of a daily dose. Vitamin D is beneficial for your bones by regulating calcium absorption and it's also important for normal growth and development.

7. High in protein: You really can't beat a can of tuna when it comes to getting a quick hit of protein. An average can of tuna contains approximately 17 grams of protein.

8. Versatile fish: Not only is canned tuna a quick and easy snack, it really is more than just fish in a can. Prepare it in salads, pastas, tuna bakes or even top it on your favourite crackers. 

9. Improves concentration: Tuna contains a high level of DHA (docosahexaenoic), an essential fatty acid needed for brain function and growth. In fact, eating a can regularly for breakfast will help to improve your concentration and  productivity throughout the day.

10. Low GI: Tuna will keep you feeling fuller for longer. And because you won't need as much to feel full it means you're less likely to overeat.

Visit Macarena's Delicorner and you will find a great selection of Tuna products.

Picual: the healthiest and most stable variety, with the highest oleic acid and antioxidants content

Picual is the olive variety that offers more oleic acid and antioxidants. These components are responsible of the goodness of olive oil for our health. Its higher polyphenol antioxidant content protects the oil from deterioration and oxidation, just as those same polyphenols protect us.

Thanks to its high level of antioxidants, the picual oil is the most stable olive oil, it is highly resistant to rancidness. Picual retains its quality characteristics, two or three times longer than any other variety of olives.

A good picual olive oil surprises you by its richness of aromas and by its perfect balance of fruitiness, bitterness and peppery.

Visit our site www.macarenasdelicorner.com and have a look at our selection of organic extra virgin olive oils (picual variety).  

The Mediterranean Diet and Spanish Olive Oils

People who live in the Mediterranean region in countries like Spain, Italy and Greece have the lowest rates of heart disease and Alzheimer’s disease, and have the highest adult life expectancies.

Health experts say one secret is the “Mediterranean Diet,” which combines fruits, leafy greens, legumes, whole grains, olive oil and fish, with only small amounts of red meat and wine in moderation.

Recent studies have found that the Mediterranean Diet has a beneficial effect on health and longevity. People live longer overall, while death from illnesses such as heart disease and cancer is reduced by 33%.

Olive oil – The Essential Ingredient

Olive oil is an essential part of the cooking styles and traditional flavors of the Mediterranean Diet. It’s a daily choice for cooks in the region, used to season cooked dishes, salads and vegetables. And on every table you’ll find a bottle olive oil for flavoring foods and dipping bread.
No Mediterranean kitchen is complete without a bottle of quality olive oil. It contains no cholesterol, no sodium, no trans fats, no sugars, and is a rich source of monounsaturated fat — all of which add up to better health.

You can find a great selection of Spanish Olive Oils at Macarena’s Delicorner. 

www.macarenasdelicorner.com

Give anchovies another try

At just the mention of anchovies, most people will turn up their nose and utter an "ewww." And while this reaction is understandable, it is also undeserved. Those who claim to dislike these little fish have in many cases just had a bad experience. Unfortunately, the types of anchovies we normally find atop pizzas are the cheap kind and taste incredibly fishy. 

Anchovies are a powerful, potent ingredient which have been heralded for centuries. They offer an umami quality to recipes - adding depth and complexity to many dishes. They are the secret ingredient to one of the most popular salads - the Caesar salad - and they are present in many steak sauces and beloved Italian pasta dishes. 

With all they have to offer, you just might want to give them another try.

Try top quality anchovies at Macarena's Delicorner and surely you won't regret.

www.macarenasdelicorner.com

Que no te la den con queso

¿Alguna vez os han dado a probar un  vino acompañado con una tapita de queso? Si es así, puedes decir literalmente que te la han dado con queso.

Esta expresión tiene su origen en una trampa que utilizaban los bodegueros antiguamente. Cuando el vino era malo se lo ofrecían a los catadores junto con una tapa de queso, pues resulta que el queso contiene unas proteínas que limitan el poder de degustar otros sabores. De esta forma el catador quedaba satisfecho con el producto y el vendedor conseguía librarse de las peores botellas. Cuando el cliente llegaba a casa y volvía a probar el vino se daba cuenta del engaño. De ahí el significado que le atribuimos actualmente. 

En Macarena's Delicorner no te la damos con queso. Seleccionamos vinos de calidad de la Ribera de Duero (Matarromera y Valtravieso) y queso de oveja Camino la Ermita. El proceso de fabricación de los quesos Camino la Ermita es completamente artesanal y se desmarcan de lo comercial consiguiendo un producto de calidad única. 

www.macarenasdelicorner.com

Que no te vendan gato por liebre

En enero del 2014 el BOE publicó un Real Decreto por el que se aprueba la norma de calidad para la carne, el jamón, la paleta y la caña de lomo ibérico. El objetivo es distinguir las calidades de los jamones, paletas y caña de lomo ibérico de acuerdo al grado de pureza de la raza del cerdo ibérico (raza única en el mundo), alimentación y su manejo (cría en el campo o en granja). 

Se han establecido 4 categorías comerciales que nos ayudarán a identificar los diferentes tipos de productos ibéricos. 

• Brida de color negro: Máxima calidad. Productos que provienen de cerdos 100% ibéricos, solo alimentados con bellota en la dehesa.
• Brida de color rojo: Productos que provienen de cerdos cruzados y alimentados con bellota
• Brida de color verde: Productos que provienen de cerdos de cebo de campo ibérico, es decir alimentados con pienso en explotaciones extensivas o explotaciones intensivas al aire libre
• Brida de color blanco: Productos que provienen de cerdos alimentados con pienso en granjas con movimientos limitados.

En los productos con bridas de color rojo, verde o blanco se deberá indicar el porcentaje de raza ibérica que tiene que ser al menos un 50% ibérico. 

Los productos que comercializamos en Macarena's Delicorner son 100% ibéricos de bellota. Visita nuestra web y descubre nuestros jamones y embutidos con Denominación de Origen Jabugo y Guijuelo. 

www.macarenasdelicorner.com

The production process of Extra Virgin Olive Oil by Oro de Cánava.

The production process of Oro de Cánava oil begins in the olive groves of the partners of this company, which separate the olives from the tree and the ground carefully, thereby, they select the fruit from the beginning in order to obtain an oil that has been recognized as one of the best of the Picual variety repeatedly by its excellent organoleptic characteristics.

The olive that is squeezed in their mill, is from the region of Sierra Mágina, a region that was declared Natural Park and is located in  Jaén. The olive groves that integrate this area are plants with good vigour and large foliaceous development. Given that in some cases the olive altitude surpass the 1,000 feet, trees can be considered from the Sierra, all of which are privileged because of the microclimate in this area.

The campaign begins when the fruit reaches the optimum level of maturity, usually during the month of November. Once the olive is collected from the tree (never mixed with the olive that is on the ground) it is moved to the mill, where it is undergone to a thorough cleaning, first separating the leaves and twigs that could bring and then, if necessary, by a clean water washing from the spring of Cánava, from which our oil takes its name. Subsequently, the olive is crushed by the hammer mill system, in order to break all the cells containing the oil inside of the fruit, passing the mass obtained into the blender machine which gets a compact and homogeneous mass.

This mass using the two phase system is subjected to centrifugation to separate the oily juice (oil) of other components. This is washed always with a maximum temperature of 22 degrees C to remove possible impurities that it could contain. After this process, the oil (on selection of acidity and organoleptic characteristics) is transferred to the deposits of the warehouse. The oil will remain for a while to mature. Constant temperature helps hold our oil becomes finally one of the best natural products for the feeding, from the heart of Sierra Magina.

Visit Macarena's Delicorner if you want to taste our selection of Extra Virgin Olive Oil by Oro de Cánava.

A brief history of wine

According to Cornell University , archeologists date grape cultivation and wine making to sometime between 6,000 and 4,000 BC in Mesopotamia and the coastal areas of the Caspian Sea. At that time only aristocrats, royalty, and members of clergy enjoyed wine while peasants and commoners drank ale, mead and beer.

Ancient Egyptian Papyri and Sumerian tablets dating back to 2200 BC are the oldest documents that mention wine as a man-made medicine. In ancient Egypt, wine was also savored mainly by royalty and the upper classes.

When wine making arrived in ancient Greece, it was enjoyed by the whole spectrum of society, and became a popular theme in literature, religion, leisure, medicine and mythology.

The ancient Romans took vine clippings from Greece back to Rome. From there centers of viticulture soon appeared all over southern Europe, then in Germany and the rest of the continent. Hippocrates, often referred to as the "father of western medicine", promoted wine as part of a healthy diet. He also claimed that wine was good for disinfecting wounds, as well as a liquid in which medications could be mixed and taken more easily by patients. Hippocrates said wine should be used to alleviate pain during childbirth, for symptoms of diarrhea, and even lethargy.

In the Bible, in his first epistle to Timothy, Paul the Apostle recommended a little wine every now and then to help digestion.

Persian Avicenna in the 11th century AD acknowledged that wine helped digestion, but only recommended it as a disinfectant while dressing wounds because Islamic laws prohibited the consumption of alcohol.

During the Middle Ages, Catholic monks frequently used wine for a wide range of medical treatments.

Wine was so linked to medical practice that in the first printed book on wine, Arnaldus de Villa Nova (circa. 1235-1311 AD), a physician, wrote at length on wine's benefits for the treatment of many illnesses and conditions, including sinus problems and dementia.

One of the reasons wine was so popular throughout history is because safe drinking water was often scarce. During the 1892 cholera epidemic in Hamburg, Germany, wine was used to sterilize water.

Visit Macarena's Delicorner and discover our selection of Red Wines from Ribera de Duero (Spain)

Spanish Extra Virgin Olive Oil

Smooth, Vibrant, Bold. Just like a fine wine, the varietal, climate and region determine an olive oil’s taste. From the southern olive groves of Andalucía to the northern region of Catalonia, Spain, the number one producer of olive oil, offers the largest variety of unique oils that are as distinctive and diverse as nature itself. They will heighten the flavor of your meals and reveal the creativity in you.

Try new recipes or enhance your favorite meals with the taste of Olive Oil from Spain, the signature of good taste. Experiment with all of our brands, as each adds its own distinct flavor. 

Macarena’s Delicorner offers a wide variety of Spanish Extra Virgin Olive Oils from Jaén (Andalusia, Spain). 100% picual variety.

Let me share with you a recipe by Chef José Andrés: Patatas Bravas (Fried Potatoes with Allioli and Spicy Sauce). Hope you enjoy it!

For the brava sauce:

6 fresh tomatoes, 3 Tbs.

Spanish extra-virgin olive oil,

2 tsp. sugar,

1 bay leaf,

1 tsp. pimentón (Spanish sweet paprika),

1 pinch cayenne pepper,

1 Tbs. sherry vinegar,

Salt to taste

For the potatoes: 4 cups Spanish extra-virgin olive oil,

2 pounds Idaho potatoes (about 3-4 large potatoes), peeled and cut into 1" cubes,

Salt to taste,

1/2 cup allioli (see recipe to follow),

1 bunch chives, finely chopped, for garnish

For the allioli sauce:

1 small egg,

1 cup Spanish extra-virgin olive oil,

1 garlic clove, peeled,

1 Tbs. Spanish Sherry vinegar or lemon juice,

Salt to taste

Preparation:  Cut each tomato in half lengthwise. Place a grater over a bowl and grate the open side of the tomato into the bowl. Strain the grated flesh through a sieve to produce 2 cups of tomato puree. To make the brava sauce, pour the 3 tablespoons of olive oil into a small pan and warm over a low flame. Add the tomato puree, sugar, bay leaf, pimentón, and cayenne. Raise the heat to medium and cook until the mixture reduces by 2/3 and becomes a deep red color, about 20 minutes. Remove from the heat. Add the vinegar, add salt to taste, and reserve. Take a deep and heavy-bottomed pot and pour in the olive oil. Heat to 250°F. Place the potatoes in the oil and poach them, frying them slowly until soft, which normally takes about 10 minutes. The potatoes won't change color but they will soften all the way through. You can test for softness by inserting a toothpick; if it comes out easily, the potatoes are done. Remove from the pot with a slotted spoon or a spider and drain on paper towels. Set aside. Raise the temperature of the olive oil to 350°F. Return the potatoes to the pot. Fry in batches until crispy and brown, about 2 minutes. Sprinkle with salt to taste. Continue until all the potatoes have been fried. Drizzle a little brava sauce on a serving plate. Top with the potatoes, add a dollop of the allioli, and sprinkle with chives.

Allioli a la moderna (Modern garlic and oil sauce) Break the egg into a mixing bowl. Add 2 tablespoons of the olive oil and the garlic cloves, along with the vinegar or lemon juice. Using a hand blender, start mixing at high speed until the garlic is fully pureed into a loose paste. Little by little, add what's left of the olive oil as you continue blending. If the mixture appears too thick as you begin pouring the oil, add 1 teaspoon of water to loosen the sauce. Continue adding the oil and blending until you have a rich, creamy allioli. The sauce will be a lovely yellow color. Add salt to taste. ** If you do not have access to a hand blender, you can use a hand mixer (the kind with the two beaters) or a food processor. If you use a food processor, you must double the recipe or the amount will be too little for the blades to catch and emulsify. José's tips What happens if the oil and egg separate? Don't throw it out. You can do two things. One is to whisk it and use it as a side sauce for a fish or vegetable. But if you want to rescue the allioli, take 1 tablespoon of lukewarm water in another beaker and start adding to the mix little by little. Blend it again until you create the creamy sauce you wanted.