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The “Guide to Wine and Pairing” was edited by the Ministry of Agriculture and Fisheries through the Public Company for Agricultural and Fisheries Development, a book that joins the publications of the European Institute of Mediterranean Food (IEAMED) to reveal the degree of harmony of Andalusian wines. with the various dishes that make up the region’s own gastronomy.

“The world of wine is very rich. From a context of consumption as stimulating as good food and friendly conversations, wines tell us about the countryside and nature, about geography, soil and climate, about the history of mankind, architecture and literature, cultural traditions, contacts and transfers between civilizations, health. Embracing him in all his captivating complexity is nothing but impossible. Therefore, good connoisseurs sometimes despair and tend to think that the more they try, read and travel, the less they know. Of course, this is not the case; what is happening is that learning, while giving access to new knowledge, opens the eyes to consistent areas of interest that were not previously known and for which almost everything is neglected. “

The Wine and Pairing Guide was created to magnify the cultural value of some wines that are part of the history of the Autonomous Community, as well as their connection to the new Mediterranean cuisine as one of its main ingredients. Although always in moderation, the quality of the wines grown under the denominations of origin established in the Autonomous Community supports them as indispensable ingredients in the new Mediterranean cuisine.

Condado de Huelva, Jerez-Sherry and Manzanilla-Sanlúcar de Barrameda (Cádiz), Málaga and Sierras de Málaga and Montilla-Moriles (Cordoba) are brands that guarantee taste, tradition and culture for the consumer.

The book, after reviewing the characteristics and production processes, provides recipes to which he adds, based on the opinion of experts in the field, which wine is the ideal companion.

It also emphasizes the quality of some products derived from Andalusian land, protected by nearly 27,000 hectares of vineyards subject to a denomination of origin (DO). Whether they are white, rosé, red, sweet, dry, generous, young, old, spare or large reserves, all the wines reflected in the book have a recipe to supplement.

For example, Iberian ham fed with acorns can in this sense be accompanied by any of the organically aged wines (Condado Pálido, Fino, Manzanilla) from the various Andalusian denominations of origin.

A plate of grilled cuttlefish eggs with minced meat, on the other hand, goes well with Condado de Huelva’s white wine Condado de Huelva DO, while the recipe for cucumber soup with ice cream finds its best ally in the sophistication of DO Jerez. -Sherry.

Red wine with wood from DO Málaga-Sierras de Málaga looks like the perfect broth for a recipe like stewed veal tail with sweet potato puree.

The same happens with the young white wine of DO Montilla-Moriles in the case of sea bass with couscous and green sauce of coriander, parsley and ginger.

Amontillado is considered an ideal companion for Comté cheese soup with bay shallots, thyme, rosemary and wine.

The publication was facilitated by a wide team of experts in the field, including Jesus Barkin Sans, Josep Roca and Fontane, Fernando Cordoba Serrano and Rafael Luque Borega, not forgetting the involvement of regulatory councils from various denominations of Andalusian origin.

See also

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A guide that can get us out of trouble in more than one case when choosing Andalusian wine for a dish of Mediterranean cuisine.

The “Guide to Wine and Pairing” can be found at the Ministry of Agriculture and Fisheries or here at this link

Through: besana.es

More information: IAMED



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