wine

Its impact on wine

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“The misfortunes never come alone,” says the saying. August 2025 threatens to demonstrate in Ourense to what extent that is true. The province has been besieged by the flames, which have calcined thousands of hectaresforced to Evacuate neighbors and razed Farms Now the region faces however another challenge that threatens to hit one of its most emblematic industries: the wine. In fact there is already Who is speaking There are “completely razed” vineyards. They are the sequelae of fire. Ourense, in flames. The province of Ourense is not the only one that has been dealing with the flames for days, but its case is especially serious. There have registered the forest megaincendios of Queixa Chandrexa or that of Larouco, which some already point out like THE GAIN IN HISTORY from Galicia, with some 20,000 ha calcined. In general the wave of fires that the community supports for two weeks has burned more than 70,000 hamore than The surface from the city of Madrid. A sector in suspense. Although the fires have already razed homes and some farms Livestock From the province, there is a specific sector that follows the progress of the flames with special attention: The wine. Ourense has a secular winery tradition and hosts four different denominations (DO), that of Monterrei, Ribeiro, Valdeorras and Ribeira Sacrashared the latter with Lugo. This wine muscle in turn generates millions of euros and hundreds of jobs. According to The data That it manages the interprofessional of the wine of Spain Oive, there are vineyards in 60 of the 92 municipalities of Ourense, which in turn hosts one more than one third (33.7%) of the entire vinícola surface of Galicia. Only Pontevedra and Ourense add up to 82.5% of the vineyard area of the region and almost 87% of broth production. Now those responsible see how The heat wave It comes accompanied by a fire succession that reminds of those of 2022. The Invoice of Fire. To better understand how ourensanos winemakers live the progress of the flames comes to see reading The statements that left a few days ago in The country Ernesto Rodríguez, Bodeguero de la Do Monterrei and owner of the brands Father 1934 and Crego and Mongaguillo. It is not so much for the flames to directly reach the strains as the effect of their proximity. “I have seen completely razed vineyards. It is not that the strain burns, but the heat devours everything: it burns the leaves, the vegetation, and the grape dies,” He recounts Rodríguez. “When the heat approaches 50 m the grape is cooked, as if you put the fire. And if they are young vineyards, the damage is incalculable because you have to start.” From do Valdeorras Remember That the phenomenon even has a name, ‘araz’, “an excess of heat that interrupts the flow of saliva and dry the grape before maturation.” Have you affected the flames? The country Precise That the fires that have affected municipalities such as Oimbra, Laza or Verín have damaged two important varieties of the region, the Godello and Mencía. In some parishes, such as Ace Chás or Rosal, in addition to chestnuts, robes, olive trees and pasture areas have also burned vineyards. From the Valdeorras Regulatory Council they remembered a few days ago that the flames ended up crossing from the neighboring regions and entered for Larouco. Although it is early to know how the vineyards will affect the fire, there is a revealing fact: in 65.2% of the municipalities From Ourense there are planted vineyards. A delicate moment. The fire wave has caught the sector also at a particularly sensitive time: almost At the doors of the harvest. At the beginning of the month the regulatory advice of the four of Ourense trusted that the decrease in temperatures and the return of the rains favor the grape collection campaign, marked this year by the shortage of water of the summer. By then The region He slipped That, due to the delay in maturation due to water stress, the harvest could be delayed until the end of August or the beginning of next month. Now to drought, the cannula or the effect of mildew About strains add a new concern, even greater: forest fires. Images | Wikipedia, Ministry of Defense (X) In Xataka | That Ourense, León and Zamora concentrate this year the great fires have nothing casual: it is the “Triangle of Fire”

We have been listening for years that “a glass of wine a day is good for health.” Science is clear that

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Many times we have heard that “a glass of wine a day is good for our health.” We have also heard that “the Recommended alcohol amount It is zero”Who is right in this debate? The debates about the benefits and prejudices of a food are not exclusive to fermented drinks such as wine or beer. The relationship between eggs and cholesterol is a classic example but we can also find apparent contradictions regarding the consumption of coffeehe rice or the potatoes. Human health has many dimensions and our nutrition is very varied (even the poorest diets involve the consumption of a wide range of compounds present in the ingredients of the product or in their additions). Studying in detail The effect of each product is difficult precisely for this reason. That is why science often advances slowly, with the succession of seemingly contradictory studies that are actually simply refining the aim. However, the accumulation of these experiments is granting us a better idea of what happens in our body when we consume alcohol, even when this consumption is restricted to “a glass or two” wine. To better understand the debate, we can start asking us, what is good for wine? The idea that wine can be beneficial to our health is mainly based on polyphenolsnon -nutritious substances but with antioxidant capacity. These compounds present in grapes of which the wine is fermented, they can be beneficial to our health. The problem here is that There are non -alcoholic alternatives where these compounds are also present, such as must or grape itself. In part due to these compounds, it is usually attributed to wine Potential benefits About our cardiovascular health. Experts believe that this improvement could be due to the fact that these compounds favor the reduction of blood pressure and reduce cholesterol. Still there is some discrepancy in this regard among the different studies. A drink with risks Cancer is One of the main risks that are associated with excessive alcohol consumption. AND There are several types of cancer which have been associated with this consumption: in addition to the liver, alcohol consumption has been linked to oral cavity cancer, pharynx, larynx, esophagus, colorectal and, in the case of women, with breast cancer. “The response to whether the relationship between alcohol consumption and cancer risk is clearly established is that there is sufficient evidence,” said Marina Pollán, director of the National Epidemiology Center, in statements collected by Science Media Center (SMC) Spain. The risk, of course, “is proportional to the amount of alcohol ingested, being lower for moderate consumption.” But beyond cancer, excessive alcohol consumption has been conventionally linked to the appearance of the Hepatic cirrhosis (which can also lead to cancer). This disease It arises with the formation of “scars” in our liver, and can also be caused by hepatitis. While we link moderate consumption of wine to an improvement in heart health, alcohol consumption can have an opposite effect. This has also been related to the appearance of alcoholic myocardiopathy, arrhythmias and other heart problems. It should not forget the relationship between alcohol consumption and mental health problems such as addiction itself, being able to exacerbate existing problems. Various studies made in recent decades They have pointed out Alcohol as psychoactive substance More harmful In social terms. One of the most outlined studies in this field was carried out in the United Kingdom and Posted in 2010. Posted in The Lancetits results indicated that this was not so much to the damage it generated in the individual (in this sense it was overcome by heroin, the crackand methamphetamine), but for its social cost. However, these risks are generally manifested after consumptions that we consider “excessive”, in contrast to “moderate” consumption that is often promoted. The problem is that, beyond social conventions or recommendations perhaps without excessive scientific foundation, we do not know if there is such a thing as moderate consumption. According to the Monograph Alcohol 2021. Consumption and consequencesof the Spanish Observatory of Drugs and Addictions, this border does not exist, or in the words of the text itself: “There is no level of risk consumption free of risk.” That is why the health authorities speak not of “moderate” consumption but “low risk” consumption. The risk is never zerobut it is possible to keep it low. And how much is considered “low”? According to the report limits of low alcohol risk consumption, this would be two standard drink units (UBE) in men and one in the case of women. These “standard” measures are equivalent to 10 g of alcohol or, in terms of wine, approximately a 100 ml glass. It is not the same to ensure that moderate alcohol consumption is compatible with a healthy life than to say that this moderate consumption is beneficial to health. Nor is it the same to say that wine can generate a specific benefit in our well -being with ensuring that this possible benefit can be greater than the risks involved in this or other alcoholic beverages. As we pointed out at the beginning, alcoholic beverages (like any other food) contain a myriad of compounds, some harmful, other beneficial for their operation. The general consensus is that the damages of compounds such as alcohol are superior to the benefits that others such as polyphenols can provide. In short, a glass of wine a day can hardly kill us, but We must be aware of the risks They are associated with her. As always, a balanced diet and an active life can always help us reduce our risk of suffering certain diseases, perhaps even helping us to compensate for these small excesses that we can incur. In Xataka | The forbidden dish of Italy: a cheese so extreme in its preparation that the European Union had to put limits In Xataka | The industry has determined to coin the “healthy ultraprocesses.” Science is clear about what is behind Image | Helena Lopes *An earlier version of this article was published … Read more

Oil and wine

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“Those who expect a hurricane appreciate a storm.” The phrase It is from Wolfang Groe Entrup, president of the German Association of the Chemical Industry (VCI) and summarizes well the feeling with which a good part of the political class and economy of the European Union yesterday contemplated the handshake of Ursual von der Leyen and Donald Trump that puts an end (and final?) To the commercial tension escalation of recent months. The EU accepts that its exports to the other side of the Atlantic are penalized by a 15%general tariff. And he will do it without reciprocity and with a small print still pending to specify and promise crucial. In Spain there are two sectors They are already on guard: wine and olive oil. What happened? That after months of pull and loosencrosses of percentages and threats of tariffs of Up to 50%USA and the EU have finally reached a framework agreement for their commercial relations. They are still unknowns, but on Sunday the president of the European Commission (CE), Ursula von der Leyen, and his counterpart Donald Trump, closed A pact which establishes a general tax of 15% to European exports. The agreement was sealed away from the White House or Brussels, in a Scottish golf course that belongs to Trump himself. What did they agree? The key fact is that 15% general tariff that will apply to community exports that cross the Atlantic to the US. The other pillar of the pact is that there will be no reciprocity. The imports ‘Made in USA’ will not face a similar rate in the Union, which also assumes the commitment to buy American energy products for the next years by 750,000 million of dollars and raise your investment to 600,000 million. The agreement nevertheless includes a small print equally important that still throws some doubts. It is known that Washington will maintain a 50% tariff on steel and aluminum, although von der read clarified that this rate could be replaced by a quota system as negotiations are outlined, and that the US will apply exceptions to certain goods that are strategic for the country. What exceptions? The thick stroke is known. During Your intervention In Scotland von der Leyen only gave some clues, without delving into details: “We have agreed zero tariffs for several strategic products. This includes all aircraft and components, certain chemicals, certain generic, semiconductor equipment, certain agricultural products, natural resources and essential raw materials. We will continue working to add more to the list.” His words soon generate reactions and Not a few criticism that consider it unknown or harmful to Europe. In Spain, for example, Pedro Sánchez “supported him”, but “Without any enthusiasm”. Some, like the German industry, have warned of its “negative repercussions” for Europe. Others, like The winemakerthat they have been expectant Before the dialogue between Washington and Brussels, they are claiming that a “zero tariff” be applied to wine and They warn of the serious consequences if a 10%tariff is maintained. Union of Unions assures That, “according to the first transcended information”, the list of exempt strategic goods leaves out “products of great relevance to Spain”, such as wine, olive oil, chees or hams. Is it so serious? According to The data Americans, last year the trade of goods between the US and the EU amounted to 975,000 million dollars, with a flow of European imports well higher than that of exports. In 2024 Spain exported goods worth more than 21.200 million And there are studies that indicate that the impact of tariffs would not be excessive: According to the IMFthe direct impact for our country is one tenth of GDP for every 10 percentage points of American tariffs applied to the European Union. “A priori, the direct impact would be limited. Total sales to the US represented only 4.7% of the total Spanish exports in 2024, so it would be a limited affection. However, it could be relevant in the sectors with a greater exposure to the American market,” warns The Chamber of Commerce of Spain. Among them there are two keys for the weight that the US has in its exports: The wine and olive oil. As a reference, it is estimated that only between Spain and Italy export 65% of the oil that the country needs. What does the wine sector say? It is expectant. “It seems that in the next few days there could be negotiations for certain agricultural products, zero by zero, which is what the European and American sectors have been asking for,” says José Luis Benítez, of the Spanish Wine Federation, in statements collected today by The country. “If there is any exception, we hope that the European Commission (CE) understands that the wine should be one of them.” The European Committee of Viticultural Companies already He has claimed to the Union and the United States that its agreement includes wine among its goods with “zero tariffs”, which a priori, as advanced yesterday in Scotland, will include some agricultural products. “The EU-EEU Wine Trade has been a beneficial mutual relationship,” claims. “For every dollar that Europeans get selling wine to the US, the American distribution and the hospitality sectors get 4.5”. And the oil? Asaja Jaén spokesman, Luis Carlos Valero, Recognize That the imposition of 15% is “totally negative” for their interests, although at the moment it is cautious: “You have to wait to really see how these tariffs are applied.” In the past, the olive oil sector has already faced taxes imposed by Donadld Trump, but only the packaged product penalized, so they recognize that if that same pattern was repeated the impact would be “minimal.” “The vast majority of exporters who go to the US have located the packagers and takes bulk, therefore we would be exempt from that tariff,” reason In an interview with Europa Press in which he insists that he is still “very soon.” “You have to wait to really see what this is, how it applies.” Are there … Read more

The wine will not relieve your sorrows. Science believes that vinegar does

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Depression is a problem that affects millions of people around the world and treating it is not easy. Often specialists must resort to pharmacological treatments with severe adverse side effects. On the other hand we also know that habits such as exercise or contact with nature can serve to appease some of their symptoms. Vinegar and depression. A new study has observed antidepressant qualities A season of the most everyday, vinegar. The team responsible for the work has not only found in this usual ingredient in salads some capacity to relieve depressive symptoms, has also investigated the possible mechanism behind this relationship. B3. This mechanism would be nothing other than nicotinamideone of the ways in which we find vitamin B3. The experiment carried out by this team found an increase in the levels of this compound by 86% after four weeks with a high consumption of this acid seasoning. We know that nicotinamide is a Composed by our body in tasks such as the development, survival and operation of the neurons of the central nervous system. As we found out, this vitamin fulfills a neuroprotective function, avoiding injuries in these cells in cases such as traumatic lesions and infarcts. We also know that it is linked to some neurodegenerative diseases such as Alzheimer’s or Parkinson. Before putting our taste papillae with the dressing of our next salad, it is convenient to know that nicotilamide is present in various foods such as meats, milk, eggs, vegetables and cereals. Two tablespoons. In the study 45 people participated (Although only 28 completed the experiment), overweight healthy adults. The participants were randomly divided into two groups, experimental and control. Those assigned to the first group took two tablespoons of diluted vinegar twice a day for two weeks; Those assigned to the second took a pill with a low dose of vinegar, once a day during the same period. The dose of acetic acid in the groups was 2.95 and 0.025 grams respectively. The team collected blood samples before and after the experiment. He also compiled information on the diet of the participants, weight, height and other variables. Participants filled questionnaires about their state of health and evaluations about their depressive symptoms. They also declared their daily vinegar consumption for more detail. 42%. The control and experimental groups showed no significant differences at the beginning of the experiment but after four weeks. Specifically, participants in the experimental group saw a 42% reduction in the scores of their tests evaluating depressive symptoms. There was also an improvement in mood. The blood tests showed an increase in nicotinamide in the experimental group, but also a reduction in isoleucine levels, an essential amino acid whose presence in the body has also been linked to certain health problems. The details of the study were published In an article In the magazine Nutrients. A limited sample. The study offers an interesting vision of the impact that certain foods and nutrients can have on our psychological well -being and mental health, but It also presents important limitations that must be mentioned. The first is the sample of only 28 participants, a scarce number to give statistical validity to the results. Another important detail is the duration of the study. Although the team observed differences at four weeks, a longer study would be needed to know if the effects are sustained over time and if there are additional impacts. Finally, the study was conducted with healthy and overweight people. This is not necessarily extrapolable to the general population and, above all, it does not have to be extrapolated to people with severe symptoms or with clinical depression. More studies will be needed to know the possible effects in these populations. In Xataka | There are people eating carrots like rabbits because they think that they will get morenos. There is only a small problem Image | Artheos

The world is drinking less wine than ever. Spain is the exception

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The world is drinking less wine than ever. Or at least, less than ever in the last six decades. In 2024, consumption fell for the third consecutive year to the minimum of the early sixties, according to the data of the International Wine Organization cited by Chain ser. Only one country goes in the opposite direction: Spain. Why is it important. This change in the trend of consumption is a threat to a key sector of many economies, including Spanish. Spain is the second country in the world on the surface of vineyards and the third in production. It is a employment generator, exports, and in part, of Spanish cultural identity. In figures. In 2024 … Global consumption stayed at 214 million hectoliters. Minimum figure since 1961. Spain remained in a consumption of about 10 million hectoliters, which in fact is very close to being its postpandemics record. That meant a 1.2% increase in consumption compared to 2023. In context. It is not that there are many people renouncing the wine, but that they drink less frequently and more selectively. There are more consumers, but with other patterns: it is drunk with greater moderation, the Alcohol without alcoholand there is greater social pressure to avoid excess. In addition, young people do not have the habit that their parents or grandparents did more frequently: accompanying meals with wine daily. Between the lines. Wine is less and less everyday to become something more linked to a whim. Less volume, more premium. In that line, global consumption has fallen, but not the interest in wines of a certain category. In fact, in Spain the food channel has risen in value (+2.7%) although it falls in volume (-0.5%). And now what. The wine industry, which You already have your own problems in Spainhas a dilemma: either adapt to the new consumer or continue losing presence in the face of new habits. The young audience, which drinks differently and in less quantity, is the key. The classic model, based on volume, tradition and hospitality, is not enough. Spain, who continues to drink, can mark the way. In Xataka | The “natural wine” has become fashionable. There is a place where he takes centuries without so much hype: Mass Outstanding image | Lily combs in Unspash

The bottle has been reigning for years as the great wine format. Now competitors have come out: the tap and cardboard

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When you step on a restaurant there are certain images you assume as normal. “Normal” is for example that if you ask for a cane the waiter goes to the tap in the bar and throws it with greater or lesser art. And “normal” is that if you want is a wine (Let’s put a river) That same waiter takes out a bottle and serves 150 ml in a glass. However in a time when the cane It is falling cape Things also change in viticulture. Although the bottle remains the queen is increasingly “normal” that this wine is served with a tap, cardboard or kite. And it makes sense. Of bottles and boxes. That we carry years decades associating good wine and category restaurants to good bottles does not mean that the bottle, as such, is the only way to keep it. Not even serving the client. Hoteliers have other options, such as Bag-in-Box either Keykegsthat basically rethink the way of packing and handling the broths. Instead of doing it in the lifelong bottles that close with a cork use cardboard boxes provided with a valve and with a polyethylene bag inside. Or a system of metal bariletes and taps similar to the one used for decades to serve beer reeds. Click on the image to go to Tweet. Image question. The system is not new. As explained already in 2016 Fernando Marinas, from Finca La Estacada, The Grific Wine (Wine on Tap) exists for a long time and stainless steel barrels and Disposable PET type Nor are they a novelty for companies in the sector. In the US, its use can be in fact traced to the 80s. The novelty is how they are expanding through the bars and shops in Spain and (the really curious) how that formula tries to shake the stigma that often associates cardboard packaging to poor quality wine. A tap wine, please! Although the bottle is still the undisputed queen of the sector and it will be difficult for the cards to replace them in homes, in the hospitality it is increasingly easy to meet tap wine. In a context marked by A remarkable increase In bulk wine imports, hoteliers have decided to give a chance to the Bag-in-Box and the taps. It can be checked with a rapid review of the Spanish press, but also the foreigner. In recent years, coinciding with his popularity during confinement have dedicated articles The Guardian either The Telegraph. Recently The country published Also a report in which he cited as a half example dozen premises spread over Spain in which they serve as if they were beer. And the list is only that: a small sample. There are companies Betting on bottling in keg And bars that when they are asked for a wine already give the option to serve it in different formats (glass, half jug or jug) directly from the tap. “A new language in the world of wine”, summed up a year ago Iago Pazos, of Abastos 2.0, in The voice of Galicia. “It doesn’t mean they are worth less”. The pending tap wine does not have so much to do with the product itself, logistics, transport or distribution to hoteliers as with their image. To expand, the wine packaged in Bag-in-Box and served just like the reeds must shake the prejudices that for years associate the format to the low quality broths. “They are careful wines. That they are in a box does not mean that they are worth less. On the contrary: they reach places where they were not before,” claims in The country Maite Sánchez, from the Arrayán winery. So that this idea can producers have a complex and nothing simple task: break with decades of hegemony of the bottle and its success among the clientele. He recognizes it The Galician host Juan Fernández, owner of a place with 10 taps. “We take the wines already served, in a glass or jar and there are people who look at it suspicion. Then they try it, they find that the wine is the same or better than the bottling and they already accept it. We have a work of promotion and didactics.” But … why? The million dollar question. One thing is that the wine can be transported in cardboard and served with taps, just like beer; But … Why resort to that format if the bars lead a lifetime working with bottles? For format promoters the answer is easy: the plus they provide. “Everything is advantages”, Fernández emphasizes About his wine. “It has no contact with oxygen or light and therefore the wine does not evolve and retains all its properties. And there are no risks, such as damaging the cork.” Marine too stands out Format strengths, both for warehouses, which save the expenses of the bottling, and for hoteliers or consumers, who end up being favored by that same cut. “Stainless steel does not generate product flavor migration such as other materials, which ensures that the product will maintain its organoleptic properties throughout the distribution chain,” duck. In the case of Keykeg Marinas points the same qualities, although “unlike the steel barrel does not last so much in stock.” The footprint outside the wineries and bars. In his analysis he also recalls the “ecological savings” that allows the format. “Each 20 -liter barrel equals 26.6 bottles, corks and less labels,” List Before listing other “practical advantages”, such as ease when inventoring and transporting barrels, the speed of the service or the generation of less waste in the premises itself. Of course, it clarifies that not all wines are equally suitable for the format. The most appropriate in their opinion are young people with a few months in barrel. There are producers who They claim In addition, the wine carbon footprint in bags and cardboard format is (much) less than the traditional packaging, with its bottle and cork. How much? According to Oliver Leaby The Bib Wine Company, about … Read more

The “eternal chemicals” are already everywhere. And that includes one of our favorite places: Spanish wine

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The “eternal chemicals” have become a hot issue. These chemicals are widely used in a variety of contexts but their increasingly common presence in the environment worries both environmentalists and the health sector. And for now we know little about the possible impact of these substances on the health of people and in ecosystems. “Eternal” chemicals in wine. A study by the environmental association European bread(PHASE Action Network Europe) He has warned of the presence in the European wine of one of the substances we usually refer to as “eternal chemicals”: trifluoroacetic acid. PFAS and TFA. PFAS are the acronym with which we often refer to the category of perfluoroalized and polyfluoralized substances. It is a family of synthetic molecules (there are about 4,700 compounds of this type) that stand out for resistance that imbues the union between fluorine and carbon atoms. These compounds They are useful For example, in the manufacture of non -stick objects, but they can also be found in pesticides, containers or hygiene products. This is a molecular union Extremely stabledoes not react to external agents so it is extremely difficult to make these substances decompose, either by natural processes or otherwise. That is why these substances tend to accumulate in nature and, potentially, in our body. Interestingly, one of the problems with these substances is in one of the products as a result of the decomposition of the PFAS, the trifluoroacetic acid (TFA). This is precisely the “eternal chemist” on which the new study has focused. 49 wines. The analysis It began with a dozen Austrian wines of relatively old vintages and was expanding to include more recent crops and other countries. In total, 49 wines were analyzed, including at least one produced in Spain. They observed that wines prior to 1988 They did not contain traces of TFAbut that from that year the concentrations were increasing, first little by little and, as of 2010, significantly. The average concentrations in the vines of vintages between 2021 and 2024 was 122 µg/l, although peaks of up to 300 µg/l were detected. Although the phenomenon extended throughout Europe, the team indicated that Austrian wines were the most affected. Other Detail highlighted By the association it was the correlation between the concentrations of TFA and waste of synthetic pesticides. Ecological production The study of European bread He noted that ecological production wines also did not get rid of the presence of these substances, although it is true that they showed some concentrations less than those found in other wines. To what extent are a risk? Today we do not know for sure the effects of “eternal chemicals” on our health, but there are some indications that allow us to get an idea of ​​these possible effects. TFA has been linked, for example, problems for Fertility; But other compounds of this family have also been related to immune problems and even a greater risk of cancer. In Xataka | Some scientists have proposed to solve the big question: is it more “healthy” white wine or red? Image | Hermes Rivera

Wine and beer have been moving tourists from all over the world for years. Now also the bread

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It doesn’t matter if we talk about Madrid, Barcelona, ​​Zaragoza, Oviedo or Vigo. In any moderately large city in Spain (as in many other countries) it is difficult to go out and not find a place to buy A bread barbuns or a cross at a reasonable distance. They sell it in the neighborhood pastries, but also in supermarkets (grades and small) and of course in chains such as Starbucks or Dunkin. That does not mean that there are people willing to take the car or even get on a plane to try a special bread. In a world in which more and more travel And it is no longer surprising to speak oenological tourism and gastronomic excursions or dedicated to handmade beer (Craft Beer-Tourism) A new modality opens up: the Bakery tourism. Traveling with the palate. There is nothing written about trips. Nor about tourism or vacations. There are those who plan their getaways thinking about Paradisiac beacheswho prefers to spend their days free climbing mountainswho opts for cities, who prioritizes Quiet places To rest … and who directly decides his destination “listening” to his palate and the belly. It is nothing new. He wine tourismhe Beer-Tourism and the Gastronomic Tourism In general, it has been practicing for years and has become a business that moves billions of euros. According to Turespaña, only in 2022 (an exercise still marked by the pandemic) the tourists who visited Spain 22.7 billion of euros in en-gastronomic activities, which makes them one of the main sources of income for the sector. And of those that grow the most. @Nat.Majira Is called #LANNAN And it is in Edinburgh, it always has a tail and the #Croissant and #Painauchocolat They are your specialty 💖 #Edinburgh ♬ Original Sound – Nat.Maquirira Objective: Good bakeries. Not all travelers (and that includes from visitors from other countries to locals who plan small escapes) are looking for wineries, breweries or Michelin star restaurants. There are those who prefer sweet flavors and what they demand are handmade cupcakes or bakeries. A special bread. A brioche with its cream filling. A Babka particularly appetizing. A honey croissant. A Pain Au Chocolat. A cinnamon bun. The list adds and continues with pastry that travelers are looking for guided by Instagram or Tiktokspecialized forums or guides such as ‘Britain’s Best Bakeries’. Welcome to “Bakery Tourism”. The trend is extended enough to The Guardian I just dedicated A wide report in which he speaks of the “extraordinary boom of the Bakery Tourism“, a term that could be translated as” bakery tourism “or” pastry. As an example, he quotes an Edinburgh bakery, Lannan Bakerythat despite carrying open only a couple of years has managed to become a mecca of Bakery Tourism. “We had just received a person who came from Canada. And last year there was another from New Zealand who booked his trip to come,” says his pastry. Your Instagram profile adds around 103,000 followers And in Tiktok they can be found A good handful of publications about their buns and tartlets. @kimchiarepa Most famous bakery of Korea🇰🇷. #korea #Korea #성심당 #koreanbakery #Bakery ♬ Magnetic – Illit Does it happen only in the United Kingdom? Not at all. Arrives A quick search In Google to see how Pan and Bun tourism has its space share in other countries, including Morocco, Japan, the United States, Portugal, Türkiye, Germany or Argentina, such as I quoted recently The specialized website Travel and Tour World. Its logic is simple: cities take advantage of the attractiveness of pastry and traditional sweets to boost as a tourist destination. Nothing that did not have been doing wine warehouses, breweries and localities with Michelin star restaurants or culinary fairs for years. In the case of Portugal, for example, he quotes the popular ones Nata or Belem pasteswhich have already inspired several Guides and Routes By Lisbon focused right on that: show tourists where they can try them. Another word: “bbangjisullae”. Another country in which bread and tourism have marinated well is South Korea. Recently Korea Joongang Dailyk It echoed How there are Koreans traveling hundreds of kilometers, taking trains or spending the night away from home, in Airbnbs, to enjoy the best local refuel. There the trend has its own name: bbangjisullaea mixture of words BBANG (“bread”) and Seongjisullae (“pilgrimage”). And that does in some way those who practice it: a kind of “pilgrimage of bread.” The phenomenon also connects with an upward business in the country, that of the bakery, valued in around 5,500 million dollars and that according to the forecasts handled by the sector in mid -2024 faces a growth horizon. The data The food statistical information system also shows that the number of bakeries has grown clearly in the country: from 24,777 in 2020 to 28,070 in 2022. The franchisee premises however stagnated. Promoting the economy. That last nuance is interesting. Bread, buns and crosss can be bought in many businesses, from large pastmarkets baking chains; But the “bread pilgrims” look for a certain type of product. And how it reveals The report of The Guardian, They often resort to local businesses that can be far from the big cities. In Daejeon, the fifth largest metropolitan area of ​​Korea, stands out for example Sungsimdagfounded as a small bakery specialized in buns In 1956 and that has expanded since then until becoming a local icon. So much so that, according to the local tourism office, it was The most visited place by tourists who arrived in the city throughout 2022 and 2023. A good part of the surveyed travelers say that the pastry was one of the reasons that led them to know Daejeon. It is not a unique case. Something similar has happened in other locations of the US or of Australia. Images | Mark Ramsay (Flickr) and WEI (UNSPLASH) In Xataka | More and more people are going on vacation simply to sleep

The “natural wine” has become fashionable. There is a place where he takes centuries without so much hype: Mass

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In 83, Juan Pablo II visited the prison of Rebibbia, in Rome, and hugged Mehmet Ali Agcathe man who had tried to kill him a couple of years before the Plaza de San Pedro. In 89, a crowd accompanies the coffins of Jesuit parents killed in El Salvador. In 2016, in the middle of Holy Thursday, Francisco washed the feet of a group of refugees from the center of Castelnuovo di Porto … There are many iconic images around the Catholic Church. But for me the image that has impacted me the most happened a couple of years ago: when I saw the priest of my town, dressed in its clerriman, buying a tetra brick of red wine in the Mercadona. Had he found the origin of Mass wine? I had never wondered where the wine that was used in the Eucharist came from and, I suppose that for that reason, that image left me completely out of charge. And as normal, a question immediately approached me: “Was it possible that this was the wine that was used in Mass?” The answer, in case there is any questions, is: no. And here this article could end: with an anecdote of Berlanga that ends “fish -shaped“But no. Because, little by one that one starts to investigate, the history of sacred wine is really interesting. Sacred wine? Although it is true that the Catholic Church (and Christianity in general) has done a lot to take wine to any corner of the world, the sacred history of this type of broths is very long. In fact, Jesus of Nazareth came to ‘resignify’ a good handful of religious signs of common use. What is true is that it is not causality that most historical vineyards are on ecclesiastical terrain. Nor is it a coincidence that the development of the wine industry is intimately related to the comings and goings of the missionaries. Nor that the Vatican is the country that consumes the most from the world (about 45,000 liters a year for its 800 inhabitants). Wine and church have always been closely linked. And, for that reason, not any wine is worth it. Over the centuries, different criteria have been developed to know if a wine was likely to be used in the Eucharist. It is something that has been discussed extensively even in councils Like Florence of 1438. However, it was not until the nineteenth century when the Church (with the industrialization of the world of wine) began to take the idea of ​​establishing criteria that ensure the liturgical purity of wine. In fact, until 1959, as was the case with other things such as togas or candles, there were ecclesiastical certificates very difficult to achieve. The first certified wine was, in fact, Spanish. Prepared by Augusto de Müller Ruinart de Brimont, an Alsacian Even today is a reference in the sector. Maybe Do not be the best sellingworse is the one who has the most history (and It costs less than seven euros). In search of purity. The current Roman Missal is quite clear Around the wine that can be used: “It must be the result of the mature or passage grapes and without artificial additions such as preservatives, dyes, sugars, clarifying or juices. On the other hand, sulphites such as antioxidants or wine distilled to increase alcohol content, which should not exceed 18 degrees,” are allowed to add. The idea is to produce a wine that looks, in one way or another, which it has been using since time immemorial. The problem is that this means challenges that new wine techniques and enologies try to solve: The natural wine boom is part of the same game. Innovation that a bottle of natural wine can be surprising is still surprising. The color and taste depend on the winery. And from which he buys it. A background lesson. Because beyond the curiosity of who produces a product like this, the history of Mass wine tells us about how technological development is truffled with values, ideologies, religious beliefs and social configurations. Here it is seen in a simple way (the composition of the wine consumed by millions of people is discussed in ecumenical councils), but it is not so different from what operates in the natural wine that so fashionable has been put. Not many of the technological decisions of our day to day. History is always more complicated than it seems. Image | Mateus Campos Felipe In Xataka | Andalusia is very proud of its Holy Week. So much that he wants to start teaching it in schools

The international wine market was already broken, but a single idea has put it against the ropes: 200% tariffs

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13%. That is the magical figure because, given the uncertainty of what will happen to the tariffs, that is what the “main consumer country in the world“For Spanish wine. In 2024, to get an idea, they were sent 97 million liters valued at almost 400 million of euros. That’s why The announcement of a 200% tariff and the letter of the United States wine alliance (USWTA) recommending “Sorted to US companies that They suspend all the shipments of wine, liquors and beer from the EU “has fallen like a jug of cold water in a sector that was already very scrambled. And that has not even been a big surprise. In December 2024, after Trump’s choice, Exports fired 23%. And, during these months, many Spanish wineries have been protecting preventively anticipating the sending of reserves to American soil. What has surprised has been the entity of the coup: no one expected a 200% tariff and, although was suspended, As I pointed out Jose Luis Lapuente, general director of the Denomination of Origin of Rioja, “much more harmful than tariffs itself is uncertainty, not knowing.” That is precisely what is behind the USWTA letter: despite its efforts so that tariffs do not apply to goods that are already in transit, the US government has refused to give a clear answer what it will happen. If companies do not suspend shipments, they could meet huge losses overnight. “Deep concern” Last Thursday, the Brussels Regions Committee hosted an emergency meeting of the intergroup of wine to ask the commission to “take out the wine from the tariff war.” And, a priori, it seems that the pressures have had an effect because the union left out of his countermeasures to wine, sparkling and the American bourbon. In this context, it is not only to avoid more reprisals from the White House and prevent European wine sales from collapseing in the US, it is about Protect huge investments that the sector (and union) have done in the North American market during the last decade. “The tariffs announced by the US are totally unjustified in the particular case of the wine if we consider that currently the tariff difference between the rates that apply the EU and the US is minimal,” reasoned the general director of the Spanish Federation of Wine, José Luis Benítez. However, we have already seen in recent days that the Trump administration strategy is difficult to understand. In fact, it is a measure that does not convince anyone … “This will be great for wine and champagne businesses in the United States,” Trump wrote when he threatened with the 200%tariff. However, not all American producers They agree. Because, although it is true that the price increases can ‘rekindle’ the interest in the broths of the country, we talk about a fragile sector, overloaded and very touched by the fires and droughts of the main producing area, California. Not only that. As John Williams explained at CNNfounder of Frog’s Leap, a winery in the Californian Valley of Napa, US wineries are just a very small part of the commercial chain. If tariffs harm distributors, the problem will be rapidly generalized. In the end, “we all depend on the same distributors. The health of these companies is important for wineries around the world,” said. … and that can become counterproductive. Because, the American tariff system has peculiarities that can end up running the market completely. The clearest example is that “the US customs and border service. offers reimbursements of certain rights, taxes and fees paid for imported items, provided that the company exports similar articles. ” That is, the big distribution platforms can end up flooding the most expensive European products market as a strategy to compensate for the price of tariffs. Although, in reality, the background problem is another. That world wine is going through a very bad time. In September 2023, Luigi Moio, president of the International Wine Organization, climbed into a gallery in the heart of La Rioja and said “Vineyard’s start was something inevitable.” And it’s not just La Rioja, of course. In France (which can serve us as proxy of what happens in the international sector), already It has been assumed That 100,000 hectares of vineyards will have to be started – in fact, they have launched a plan to start about 30,000. It is the only way that the sector finds for a devilish situation: that the sector does not stop growing, but These floods “They are not enough to cover production costs and farmers’ needs.” And in that context, tariffs arrive. Are we facing a? Image | Chuttersnap | Mika Baumeister Xataka | We already knew that Spanish wine was on its way to collapse. What we didn’t know was that drought was going to accelerate it so much

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