NEWS

NEWS:

Below we present the information, links, articles and opinions we have collected in the internet about  BurNarj  and other our products.

Entrepreneurs from Córdoba create the first sparkling wine in the world made out of orange juice.

LOCATION: Palma del Río (Cordoba) VTR: 1’36’’
SUMMARY: The Guadalquivir river fertile plains one of the most important in Europe for the production of oranges with 242.000 tons recollected last year, which gave the sector an annual benefit of around 100 million euro. Most of the fruit is commercialised fresh or as juice, so the sector wants to expand by introducing a new industry for their fruit use. One of these new initiatives comes from Vegasud who have created the first sparkling wine made out of orange juice.
VTR:
Source of vitamin C as well as source of a business sector. It is the orange from the Guadalquivir fertile plains, one of the most important production centres in Europe, but only 25% of the product stays in Spain and marketing was limited to the sale of fruit juice or fresh fruit.
MARIA DOLORES JIMÉNEZ
Manager Vegasud ( The producer company )
“ This is the reason why we started the investigation process, to be able to find a marketing alternative for the orange industry”
An investigation that lasted two years and has resulted in the creation of the first sparkling wine in the world obtained from the fermentation of oranges, oranges from the Andalusian town of Palma del Río.
MARIA DOLORES JIMÉNEZ
Manager Vegasud
“It is a pioneer product globally. In fact we have patented it in Spain and we applied for patent in the EU on a second phase.”
MANUELA SÁNCHEZ Chemical engineer Vegasud
Its process is completely natural; the orange juice makes a first fermentation in these steel tanks. “With the first fermentation we convert the sugar into alcohol and give the wine its specific gravity.”
Depending on the type the alcoholic, specific gravity can range in between 7 to 11 degrees. After that it goes through a second fermentation stage.
MARIA DOLORES JIMÉNEZ Manager Vegasud
“From that second fermentation we obtain a natural carbon which makes it sparkling and that is where the Burnarj comes from sparkling orange wine.”
And that is just the beginning as in this orange land where more than 13.000 families live out of this industry, investigation to create new formulas for commerce carries on, to make sure its industrial sector keeps on growing.

http://www.andalusianstories.com/download.php?file=aW5mb19lbmcvMjAxMl8wMV8yNV9JTkZPX09SQU5HRV9XSU5FLnBkZg==
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Some Andalucian sparkle (in a glass) for your festive season

And for something quite different, how about orange sparkling wine? In Palma del Rio (Cordoba), a company called BurNarj – bur from burbujas (bubbles) + narj from naranja (orange) – makes a wine from oranges. This is not orange-flavoured wine, as made in the DO Huelva, but wine made from pure fermented orange juice, using the champage/cava method.
Made with oranges from the Guadalquivir valley, this vino espumoso is the first-ever natural sparkling wine made from oranges. It is fermented to obtain the alcoholic content from the sugar, then fermented a second time inside the bottle, with two litres of juice needed to produce one 75cl bottle of BurNarj. This sparkling wine comes in four varieties: Brut Nature (very dry, 11%), Brut (dry, 11%), SemiSeco (semi-sweet, 11%) and SemiSeco Light (7%). The flavour is not overpoweringly citrussy, and the colour is pale. The drier wines pair well with caviar (such as Rio Frio from Granada) and smoked fish, while the lighter, sweeter types are less fizzy and go well with puddings, especially dark chocolate…..
What better way to celebrate Christmas in Andalucia than by enjoying some locally made fizzy wine? Cheers! Y salud!

http://blog.andalucia.com/?p=15811

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News about the wine sector
Sparkling Orange Burnarj
Burnarj is a sparkling wine that is made from natural oranges in the city of Palma de la Rio, thanks to the entrepreneurial determination of its creator María Dolores Jiménez.

The manufacturing process of Burnarj is similar to that used for the production of the cava, where the second fermentation takes place in the bottle. Bubbles are formed naturally, due to the carbon released from the fermentation of orange juice.

Tasting note:
The nose has the presence of bitter orange, orange blossom, a touch of grapefruit and other fruits of the citrus family.
On the palate, the entrance is intense as the orange flavor envelops the entire oral cavity while its passage through the mouth accompanies the citrus flavors.

Matching:
The proposed pairing for this sparkling wine goes from the foie accompanied by bitter orange, passing through the mollusks and crustaceans since the acidity of Burnarj counteracts the salinity of the seafood. The luscious rices, the blacks with all-i-oli or the fideuá are also good companions of this drink, as well as the blue fish or the white meats, as long as these are accompanied with garnishes of fruits such as peach, citrus or tropical. In the latter case, the pairing would accompany the assimilation of citrus. When it is combined with a dessert, it is recommended to make it with chocolate and mint or with pure chocolate.

Mara de Miguel, sommelier who has worked for the brand, says: "I think it's an ideal drink to work in cocktails, since it can fill a space that until now was empty." In this sense proposes several cocktails as the result of mixing Burnarj , vodka and grenadine The world of gin and tonic could also be served by combining three parts of Burnarj and one of gin, adding a touch of ginger, thus saving the tonic by having the citrus component present.

https://www.clubdelcava.com/blog/burnarj-espumoso-de-naranja.html

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A sparkling wine ... orange
Neither grape nor apple: oranges. And of the Guadalquivir Valley for more. Burnarj is a sparkling wine based on this citrus that does not look like anything. Vitamin C and alcohol with bubbles, hand.

It is well known that orange contains a high level of vitamin C and that as an anti-oxidant is priceless. In fact, there are many advertising campaigns that have been launched to promote the consumption of this fruit, claiming that it is very rich in fiber, vitamins and minerals. Without going any further when typing "orange consumption benefits" in any Internet search engine we find almost four million references.

The options for eating this fruit seemed very limited, since most of the references on the Internet allude to juice or recipes in which the orange is the protagonist ... Until now.

The Cordoba town of Palma del Río belongs to the Guadalquivir Valley, one of the most important fruit and vegetable areas in Spain and the oranges produced here are highly valued for their taste and quantity of juice. That is why it was in this environment that Burnarj was born, the first sparkling wine produced 100% with the juice of this fruit.

This innovative product was born thanks to the efforts of a woman, María Dolores Jiménez, and the desire to find new ways to consume the orange, thus giving her an alternative outlet to the abundant production of this area of ​​Cordoba.

Burnarj vs. cava-champagne-cider

If we talk about sparkling wines in our country, we have to refer to the Catalan cavas and, on the other hand, to the cider, which is made with apples. It is not only the raw material of these sparkling wines that differentiates them but also the elaboration of each one and its graduation. In the case of the cavas, the second fermentation of these sparkling wines is short in time compared to that of the champagnes, which exceeds four years. The alcoholic content of the cava is between 11.5º and 12º.

Regarding cider, it is a fermented apple drink made mainly in the north of Spain. It does not undergo a second fermentation, but it is bottled gasified with carbon dioxide in the bottle itself. This gives it different characteristics and less appreciated by the sparkling consumer. Its graduation reaches about 8º alcoholics.

Burnarj vs. cava-champagne-cider

If we talk about sparkling wines in our country, we have to refer to the Catalan cavas and, on the other hand, to the cider, which is made with apples. It is not only the raw material of these sparkling wines that differentiates them but also the elaboration of each one and its graduation. In the case of the cavas, the second fermentation of these sparkling wines is short in time compared to that of the champagnes, which exceeds four years. The alcoholic content of the cava is between 11.5º and 12º.

Regarding cider, it is a fermented apple drink made mainly in the north of Spain. It does not undergo a second fermentation, but it is bottled gasified with carbon dioxide in the bottle itself. This gives it different characteristics and less appreciated by the sparkling consumer. Its graduation reaches about 8º alcoholics.

Burnarj is a sparkling alcoholic whose manufacturing process is the same as that used in the case of cavas or champagnes, known as "Traditional Method" or "Champenoise". The innovation consists of producing the product with fresh orange juice instead of grape must and giving it its characteristic aroma by cold maceration of certain parts of the fruit.

The alcohol content of its products varies between 11º and 7º, since varieties of the types "Brut nature", "Brut" and "Semiseco" with 11º and "Semiseco Light" with 7º are elaborated. The product has a typical orange aroma of medium intensity and somewhat astringent, bubbles are thin and tumultuous and a small crown of foam surrounds the cup after pouring the product. The product has a translucent and shiny appearance and a light golden yellow color.

Burnarj is a product that is closer to the concept of cider, a sparkling from the apple, or the mythical Italian fragolino that mixes the strawberry with the grape. The nose has the presence of bitter orange, orange blossom, a touch of grapefruit and other fruits of the citrus family. In the mouth, the entry is intense since the orange flavor envelops the entire oral cavity while its passage through the mouth accompanies the citrus flavors to the aftertaste.

The proposed pairing for this sparkling wine goes from the foie accompanied by bitter orange, passing through the molluscs and crustaceans since the acidity of Burnarj counters the salinity of the seafood. The caldosos rice, the blacks with ali-oli or the fideuá are also good companions of this drink, as well as the blue fish or the white meats, whenever these are accompanied with garrisons of fruits like the peach, citrus or tropical. In the latter case, the pairing would accompany the assimilation of citrus. When it is combined with a dessert, it is recommended to make it with chocolate and mint or with pure chocolate.

Mara de Miguel, sommelier who has worked for the brand, says: "It seems to me an ideal drink to work in cocktails, since it can fill a space that until now was empty." In this sense he proposes several cocktails as the result of mixing Burnaj , vodka and grenadine The world of gin and tonic could also be served by combining three parts of Burnaj and one of gin, adding a touch of ginger, thus saving the tonic by having the citrus component present.

http://www.cocinatis.com/beber/vino-espumoso-naranja_2014061657da84380cf2f66f47e28575.html
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The toast, with orange flavor
It's Christmas, a time when it is offered with family and friends. Cava and champagne this year have a competitor, a sparkling orange that pairs perfectly with foie gras or seafood.


Orange cava bottles. Photo: EFE / Rooms
A sparkling all-natural orange. This is the proposal of the company Vegasud, located in Palma del Río (Córdoba). The administrator of the firm, María Dolores Jiménez, explains to Efe that Burnarj was born to give a way out "to a product as natural as orange".

The raw material is the natural juice of oranges of first quality. For this, acidity is taken into account to achieve the desired guarantee. In its first fermentation, it obtains eleven degrees of alcohol.

The second fermentation takes place in the bottle, where the bubble is produced naturally, with the carbon dioxide released by the fermented juice and not by carbonates or artificially added gases.

This sparkling wine will arrive in Japan, China, the United States and South America in the coming months

At the moment, it is marketed with brut, natural and semi-dry varieties. It has been on the market for a year now and is having a very good reception in specialized salons.

As a novel product "it needs time to enter the market," Jiménez acknowledged, although he stressed that it is an "innovative product that has no competition" but that creates "expectation wherever it goes".

In fact, after being sold in a large area, Burnarj has already made the leap to international markets with a strong presence in northern European countries and "with the aim of entering in the coming months in Japan, China, the United States and South America" .

Pairings
The sparkling orange can be combined with foie, molluscs and crustaceans, while it also goes well with rice with seafood, black rice with blue fish, since citrus counteracts the fat of salmon or tuna, and is ideal with white meats or poultry.

Also, as a dessert, it makes an excellent pair with chocolate or a good cured cheese, while it is an ideal drink to work in cocktails.

http://www.efetur.com/noticia/el-brindis-con-sabor-a-naranja/
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