miércoles, 4 de mayo de 2016

        Spanish cuisine and wine pairings

The Spanish is one of the most diverse European cuisines and an emblem of the "Mediterranean diet". Her recipes are a journey in time, from ancient ages to the future of gastronomy. We want to recommend some typical Spanish dishes and rich wine pairings

Spain is very diverse in terms of climate and topography. Encontramosingredientes in each key region that define the personality of your kitchen, forming a unique, tasty and fascinating national identity.
Their cultural foundations are marked by prolonged occupations: Phoenician, Greek, Roman and especially arrears. Each of these nations bring their spices and foods such as almonds, oranges and lemons. In Andalusia, even you can find some recipes of gypsy origin, as gaditana collards (a complex stew type dish, cooked in a pot with beans, pork, sausages and vegetables).
Besides Spanish cuisine tieneprofundas religious roots. Many sweet and savory dishes are prepared for different feasts of the liturgical calendar. Some are prepared only during specific periods of religious holidays, such as hornazode Salamanca (a type of pie filled with meat, sausages, ham and boiled egg), traditionally served during the week Santa.Por other hand, there are some common denominators in the kitchen Spanish, like using olive oil for the preparation of most dishes. Spain is the world's largest producer of this product and has more than 250 varieties of olive oils and 27 appellations of origin.
Some products are really fundamental and defining Spanish cuisine. During the long, hot summer cools Iberian nothing better than a cold portion of gazpacho made with tomatoes, cucumber, red pepper and onion. This recipe, along with a glass of Casillero del Diablo Shiraz Rose is the quintessential summer.
Very popular are also grilled or cooked vegetables, such as aubergines, a Catalan entry eggplant and red pepper cooked and seasoned with olive oil. Diablo Carmenere conCasillero try it and enjoy the juiciness and aromas that intertwine and create a wonderful set.
The most characteristic grain of Spanish cuisine is naturally rice. Rice for paella is round and corresponds to the variety llamadabomba. They can cook meat, seafood or a mixture of both. Each region has its own version of paella. This dish was born in the eighteenth century in Horta de Valencia and quickly became popular throughout the country. After the Spanish civil war, the country wanted to develop tourism and find a national flagship dish. The paella was the winner for several reasons: the rice was cheap, easy to prepare and, above all, contained the national emblem colors (tomato and red pepper and saffron yellow rice).
Paella is a dish that allows us to do pairings with many styles of wine, from whites to reds. However, I want to particularly recommend Casillero del Diablo Chardonnay. This white wine from the Limarí Valley, not only harmonize with marine flavors of the paella, but also his personality coastal refresh and intensify the complex flavors of the dish.
Pata Negra ham
As I mentioned earlier, lacercanía the Mediterranean Sea is manifested in a wide variety of seafood, fundamental for the creation of famosastapas. In addition to olives, you encontramosmuchas marine versions, comocamarones scampi, squid in its ink, Galician octopus, grilled octopus (served with olive oil and sprinkled with paprika) or anchovies (marinated anchovies). To accompany nothing better than a crisp, juicy, with marked notes of citrus and tropical fruit white wine tapas. I invite you to try these caps based seafood with Casillero del Diablo Sauvignon Blanc.
But the Spanish kitchen also has its meat face. Iberian ham or ham, sausages and loins in the country several world-class sausages are produced. Iberian ham, for example, occurs with meat pigs fed on acorns. Hence its different types, depending on the breeding and breed of the animal. There are several denominations of origin. The famous term "Pata Negra" is a common name and refers directly to the breed of pig. Try it with Casillero del Diablo Merlot.
After a hearty Spanish Mediterranean-style party is required to finish the meal with a last step. Do not forget that Spain is a producer of fabulous cheeses like sheep Zamorano cheese, Manchego, blue cheese from Asturias, Murcia wine cheese and many other country. For these delicious cheeses from sheep and goats I recommend choosing a white wine like Sauvignon Blanc Trio. With its medium-bodied and well marked acidity, it perfectly complements these cheeses.
And for all of you who enjoy desserts and pastries, Spain is a paradise. Each party and each region has its own version of flan, cake, rice pudding, cakes and biscuits. In many recipes you can find honey, lemon, cinnamon, anise and almonds. One of the specialties is Spanish nougat, a sweet dough obtained by cooking honey (or sugar) and egg whites, which peeled and roasted almonds are incorporated.
To conclude this trip by Spain I have for you a quick and easy recipe, plus delicious. It is an almond cake (traditionally prepared for pilgrims to Santiago de Compostela). Try it with Casillero Diablo Late Harvest and feel of the wonderful notes of this great culinary history.

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