Sunday, August 10, 2014

. We have several temeljkovic gobleni styles of fondues, such as burgundy, Vietnam, and so on. But


With the cold coming we have already started temeljkovic gobleni to prepare ourselves for those warmer tidbits, red little wine that we love, finally there .. winter has its charm and this time, it is not bad that we plan fondue to celebrate the coldest season of the year! For me, particularly, the fondue has a very special appeal. During eight months of my life, I made a beautiful trip through europe temeljkovic gobleni studying wines, these trips I always had many stories to tell and two of them he is the "protagonist".
When I was studying in the city of Montpellier, France, in the region of Languedoc-Roussillon, had one of those beautiful winter afternoons and first saw the snow amid the vineyards of a beautiful chateaux with dear friends. At the end of the tour, we made chocolate fondue and it was in my head, later made another beautiful trip through Belgium and the end of the tour, we celebrate temeljkovic gobleni with a dessert of chocolate fondue another vez..Foi thinking about it, at times " delicious "and" celebrations ", I decided to talk about this delight which has the task of celebrating life with beautiful wines.
The fondue is one of the EU's most famous foods in the world that should start in western Switzerland, in the mid eighteenth century. Thanks to these people, who always looked hot foods to warm cold installed in that corner of the world, today we have this recipe gods.
. We have several temeljkovic gobleni styles of fondues, such as burgundy, Vietnam, and so on. But let's talk more traditional we know here in Brazil. temeljkovic gobleni On the issue of food and wine marriages, meat fondues can be combined with a Pinot Noir, very simple;
. If you prefer temeljkovic gobleni with melted cheese, try a Sauvignon Blanc or a Chardonnay Dry without passing through wood. If you dont like whites and want to marry a red, the suggestion temeljkovic gobleni is a Pinot Noir or Merlot very simple;
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Michele Mountain Journalist and teacher at the University of Paris X in France, Master of Science in Wine Management. Before dedicating myself to the world of wine, I was a TV reporter and magazine, however, in 2007 I decided to change my life, when I benefited from a scholarship from the European Union to study my Masters in France. In Europe, realized part of my studies in 17 countries, such as Germany, Spain and Portugal. temeljkovic gobleni But it was in Paris that I spent most of my time in exclusively students of wine. The blog Vin & Plaisir has a fundamental role in my life, is a project that came to be, which fills me with joy! Here, you follow national and international news industry. In addition to a dedicated corner in the dissemination of courses and advice on wineries, beauty of women and wine tourism worldwide. Hope you enjoy, everything is made with love! View my complete profile
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