A tasty recognition in Cancun

Located at the Atelier Playa Women, the María Dolores restaurant, led by the talented chef Edgar Núñez, has received the prestigious ‘Excellence Award 2021’ by Wine Spectator. This distinction, which celebrates the best in the world of wine, highlights not only the quality of its kitchen, but also of its exquisite wine letter. The reason? A gastronomic experience that goes beyond the ordinary.

María Dolores: where wine tells its story

María Dolores By Edgar Núñez is not just a restaurant; It is a tribute to the rich Mexican culinary tradition, but with a modern turn that awakens all the senses. Its careful selection of 170 wine labels, from sparkling to white and red, tells stories of distant lands and local flavors. The Mexican wine shines here like a superstar, but it is not alone: ​​there are also jewels of renowned wine regions of France, Spain, Italy and more.

The magic of oenology

The director of Hotel Atelier Operations, Mascia Nadin, observes that the wine is ‘the only work of art that can be drunk’. This philosophy is reflected in every corner of this restaurant, where the appropriate pairing is a masterpiece. The Sommelier Ivette Vargas and its team make sure that each bottle presented has its own stories, adds and a lot of character.

Demanding palates, welcome

Chef Núñez redefines contemporary cuisine with his ‘seasonal kitchen’, a subjunctive of deep and recognizable flavors that echo the Mexican essence. With each dish, not only the food is savored, but also the passion and art that support it. His firm commitment to raise Mexican gastronomy and the cult of wine makes each visit a memorable celebration.

Where to find them?

For lovers of good food and good wine, María Dolores is in:

Women’s beach condominium SM-3 M-1 L-13 RTH-4
Interior of Atelier Playa Mujeres
Continental Island Women, Quintana Roo, Mexico, C.P. 77400
Telephone: (998) 500 4848
Hours: Monday to Sunday from 5:30 pm to 11:00 pm.
Dare to experience a place where each dish and each sip are a party for the senses!

What the hell is that about DMS and why should you pay attention to it?

The next time you enjoy a beer, have you noticed that touch of corn or rotten egg? You’re probably sniffing something called Dimethyl Sulfur, or DMS, which although sometimes can be an ally in making, at other times is an unwanted friend. Understanding its origin and how to handle it can make a difference in the quality of your beer, after all, who wants a scent that looks like a breakfast in the trash?

The way of the DMS: from the malt to your glass

This chemical compound is formed in the belly of barley during its germination and drying process. In essence, all malts contain an amino acid called SMM, which functions as the raw material for the creation of DMS. But do not be alarmed, it is not that the malt is angry, but that process is natural and, in some styles, even desirable. The key is how we control the conversion and evaporation of DMS to keep it at acceptable levels.

How does the SMM happen to become DMS in your pot?

When you heat the malt, the SMM begins to break down into DMS and another compound called DMSO. Temperature and time are the best friends of this process. If you boil the must with intensity and for long enough, the DMS, which is very volatile, tends to escape. To give you a concrete idea: in 40 minutes, more than half of this compound can disappear if you keep a good boiling. Therefore, the most experienced brewers usually recommend boiling at least an hour and a half, preferably without covering the pot to facilitate evaporation.

The art of controlling the DMS: from pot to bottle

But the story does not end here. Although most of the DMS is lost during cooking, an open secret in making is that this compound can continue to appear even after cooling the must. Why? Because yeasts, especially those that ferment at lower temperatures and in lager styles, can produce DMS during fermentation, from the residual DMSO. By rapidly cooling the must, it prevents more DMS from forming at that sensitive stage.

The scent of DMS: friend or enemy?

A smell of cooked corn, rotten egg or even a smell of burnt onion can tell that your beer contains too much DMS. However, in some dark styles or with strong flavors, such as maltose and robust beers, that aroma can be masked by toasted notes, chocolate or caramel, making it not such a visible problem.

Tips for a beer without unwanted DMS

[‘Use two-row malts instead of six-row malts, as they contain less MMS.’, ‘Pay attention to the type of base malt; pale malts tend to have higher levels of MMS.’, ‘Avoid using ingredients that can increase DMS levels, such as corn, if you are looking for a clean product.’, ‘Boil the must for at least 90 minutes, without covering the pot to allow the DMS to escape in excess.’, ‘Reduce the temperature after boiling as soon as possible and cool quickly.’, ‘Be aware that yeasts can produce DMS during fermentation, especially in lagers, so control at that stage is also key.’]

What about DMS in different beer styles?

Not all beer is the same compared to DMS. Light lagers and pilsen are the most sensitive, showing aromas that can ruin their delicate profile if they are not controlled well. Instead, in beers such as Stout or Strong Ale, their presence passes almost unnoticed, covered by toasted and sweet notes. The choice of ingredients and techniques greatly influences how DMS presents itself, and ultimately, how our smell perceives it.

The DMS: Hidden Friend in Beer Production?

Not everything is a problem, sometimes in small quantities, the DMS can bring some aromatic complexity, especially in styles with deep maltose profile. The key is to keep that proportion under control and not to be fooled by momentary aromas that can dissipate over time in bottle or barrel. Experience and technique are your best allies in this delicate aromatic game.