HomeNews

News

Summer is here. With it come a few months in which one of the most refreshing allied foods to combat the heat is, without a doubt, the fruit. Think about it: what would you like more than a good watermelon, melon or pineapple? And let's not forget, of course, the cherries. The latter is a popular fruit both in spring and summer and, in addition to being fresh and tasty, it hides a series of properties that make it an even more attractive food. Do you want to know what are the unexpected benefits of cherries? Read on and find out!

The RAE defines the champagne as "Wine sparkling white or pink, originating in France ”. However, in Russia there has recently been a change in the labeling of this drink. He has been the president of the eastern country, Vladimir Putin, who has decided to give a twist to the way of understanding champagne in his country. All of this, of course, is not without controversy and criticism from those who understand this sparkling wine. Do you want to discover what has happened around the russian champagne? Keep reading!

Champagne, the only champagne in Russia

In short, Putin has signed a new law that states that only that champagne they can be cataloged - and labeled - as champagne in Russia. This drink was created in Soviet times in order to democratize luxury, very popular, especially for its affordability. In this way, all those bubbly foreigners -among which are, of course, those from Champagne-, will be classified in the Russian country as "Sparkling wines".

In other words, anything other than the aforementioned drink will not be recognized as champagne in Russia. This decision, which has meant a modification in the law on alcoholic beverages, has caused real outrage and, indeed, a lot of confusion in the champagne industry. It is an industry with great respect for raw materials. Thus, the decree that says that only champagne they will be champagne and the rest will be considered "sparkling wines", has sat as a lack of respect.

Russian champagne

Russian champagne, Russia's only champagne as of now

Champagne lovers don't settle for Russian champagne

Some advocates have gone further and claimed that the unique and true champagne comes from champagne. It is the production of this French region that has controlled designation of origin and the one made with grape varieties such as chardonnay, pinot noir o meunier, among other. And in the face of drastic measures, drastic solutions. The French industry association already requested the producers that is not traded with Russia for the moment.

In fact, according to El País, the co-presidents of the Champagne Committee, Maxime Toubart and Jean-Marie Barillere, have spoken through a statement. "The Champagne Committee regrets that this legislation does not guarantee that Russian consumers have clear and transparent information about the origins and characteristics of the wine," they explained in it. Moreover, they recalled that the term "champagne" is a protected term in More than 120 countries Around the globe

russian champagne

Champagne, france

Adapt to the circumstances

However, this coin, like all, has two sides. There are those who will not be satisfied with this new law, and there are those who have decided to abide by it; not satisfied with the decision, but abiding by it at the end of the day. Among the most talked about entities is Moët Hennessy -Responsible for renowned firms such as Dom Perignon, Moët Chandon or Veuve Clicquot-.

The popular brand communicated, according to El País, "that the new norm could force not only to change the labeling, but also to certify the wines again." However, according to its marketing policy, “Moët Hennessy champagne houses have always respected the law in force wherever they operate". In this way, although not fully compliant, they will maintain relations with the Eurasian country.

russian champagne

Moët Chandon will continue to sell in Russia | Source: moet.com

Russian champagne takes off

Putin's decisions, just as they have negatively affected part of the industry, they have also positively affected the other part. And there are some businessmen close to the aforementioned president who have benefited from the president's actions. It is worth mentioning Boris Titov -Chairman of the commission for the defense of businessmen's rights-, whose family owns the Abrau-Dyurso sparkling wine plant, whose shares have increased.

Of course, the general director of Abrau-Dyurso He spoke to Radio France International, according to El País, and clarified that although "It is very important to protect Russian wines in our market", it must be borne in mind that "the legislation must be reasonable and not contradict common sense." In other words, he made it clear that, despite the new legislation on Russian champagne, "real champagne is made in the Champagne region of France."

El milk claim it is unfair and unnecessary. Some consumers don't realize it. Maybe you don't value it. The truth is that many distribution chains use products claim as promotion. This old strategy is currently affecting many producers very hard. In this case, the one that is already reaching an unsustainable point is the dairy sector. All of this puts this livestock activity at risk, which has been in reconversion for many years, with cost adjustments and profitability improvements and which now it's hit rock bottom.

Smoke It is a conservation technique that has been with us for many millennia. In addition to the most popular ones like salmon or pork, virtually all foods and liquids can be smoked. But do you really know what the process and the history of its invention consist of? Read on to be amazed and discover true artisanal smoking.

How is smoked food done?

Smoking is a traditional technique that consists of subjecting food to smoke. This smoke comes from the burning of non-resinous woods and gives the food different smoky flavors, colors and textures depending on the recipe that is followed. To be able to smoke large wooden surfaces, it is necessary that the stove is at about 400 degrees approx.

Or at least that is what the experienced workers of the company recommend Rooftop Smokehouse, the best smokehouse in the entire country today. What started with an idea of ​​good friends, ended up growing and expanding to the Lehman Factory, where they rehabilitated an old chimney from 1850 that became the new smoke outlet of the Rooftop headquarters.

Artisan smoking

Workers of Rooftop Smokehouse, the best smokehouse in the entire country today | Source: Rooftopsmokehouse.com

There they count, nothing more and nothing less than, with a chimney at least 30 meters high, which facilitates the whole process. They also smoke both hot and cold. From butter to bacon, to eels or octopus.

Hot smoking takes place between 70-110 °C (77°F) and cooks while smoking foods. It is generally used in meat, game and poultry. Instead, cold smoking is done between 10-30 ° and unlike hot smoking it does not cook food. A typical example of this second process is the smoking of cheeses or the smoking of raw salmon as known sushi.

Fish smoking process | Source: Paulamoles.com

Tricks to get a good and tasty smoke

To know that the process is being correct it is important to appreciate how the texture of the food begins to change at 28 degrees. Since the smoke travels through the pipe until it reaches the diffuser and through this conduit it will rise cold. Then at 40 degrees that the thermometer marks, it will gently come into contact with the raw material, which will remain hanging for about eight hours.

Although the final result really depends mainly on the temperature at which the combustion occurs and the type of wood used. It is advisable to use wood from fruit trees because they are more stable and ignite more slowly: beech, orange, oak ... Each wood provides different nuances of flavor, to which aromatic herbs are sometimes added to add aromas.

Artisan smoking

House to make an artisanal smoked | Source: Ecoinventos.com

Do you know the true history of artisanal smoking?

As we have already said, smoking is a technique that goes back a long time. In fact, its beginning can be placed ago 40 o 50 a thousand years with Neanderthals and Homo sapiens. They already in their caves and cabins found, by pure chance, that the meat that hung there where the smoke from the bonfire passed, lasted much longer and had another flavor.

The ingenuity of primitive man was inherited over the years and they were the Egyptians who laid the definitive foundations of food preservation in a totally conscious way. They practiced salting, drying and later smoking, as we see in their original and revealing hieroglyphics

Artisan smoking

Smoked salmon | Source: Pescaderiascorunesas.es

Smoke contains many hundreds of compounds, some of which kill microbes or inhibit their growth, others retard the oxidation of fats and the development of rancid flavors, and others add an attractive flavor of their own. Therefore, smoking preserves, but also incorporates flavor, color and changes the texture of the products that are caressed by the smoke.

Finally, you should know that although at first the smoking was limited to meat and fish, over time the technique has been used in cheese (Idiazabal or mozzarella), spices (peppers), alcoholic drinks (whiskeys or beer like Rauchbier) or vegetables (garlic, chipotle). And you, have you ever tried smoking food? What did you think of the history of artisanal smoking?