Alimentaria Fair-2018 Barcelona
Alimentaria-18 Barcelona
The most recognized wine critic in the world, the British Jancis Robison, who until recently when talking about Spanish wine only referred to three types: the Rioja, the Ribera and the Red Wine, as it was called outside of our country to everything that did not belong to said Denominations of Origin.
Fortunately things have changed and, as Robison pointed out, Spanish wine is in a very good moment. Something that is noted in the pavilion of Alimentaria Intervin, which this year hosts the second edition of Vinorum Think, a space in which food critics, renowned sommeliers and wine lovers come together during these days to reflect on the preferred Spanish references of the most demanding palates.
Four days of historical pairings, master tastings and an open tasting space for those who want to freely try -without having to go through the stands- the best proposals of the Intervin exhibitors; they join Spain Top Pairings, a corner in which the sommelier Ferran Centelles has brought together some of the best restaurants and sommeliers in the country to offer the public six legendary pairings that have changed the history of gastronomy.
As the Celler de Can Roca, in which his sommelier Josep Roca makes a small demonstration of “the integral harmonies” that take place in the restaurant and that represent one of the last revolutions in the world of pairing. His technique consists in creating the dishes according to the aromas of the wine, and not vice versa. That is why Alimentaria has chosen to prepare an oyster with Albariño with green apple, red grapefruit and lemon, laurel sauce and fennel and ground distillate that combine with one of the most emblematic wines of Galicia.
It is also interesting -among others- the marriage of affinity proposed by Aponiente, the restaurant of chef Ángel León in El Puerto de Santamaría (Cádiz), for which the sommelier Juan Ruiz Henestrosa chooses one of the most representative wines of his land, the Jeréz, and combines it with a delicious Plankton “empanadilla” that also has its ingredients with shiso and bivaldos.
The favorite Spanish wines of Jancis Robison
During the day yesterday Vinorum Think had a very special tasting, in which the renowned British wine critic revealed to the attendees their favorite Spanish wines that make up the following list: Listan Blanco & Malvasia by Celler Alto de Trevejos, Cantallops Xarel · 2016 by AT Roca, Finca Calavestra Merseguera 2014 by Mustiguillo, As Sortes 2016 by Rafael Palacios, El Reventón 2015 by Daniel Landi, El Molar 2016 by Casa Castillo, Sierra Demanda 2014 by Compañía de Vinos del Atlántico, La Condenada 2016, by Artuke , Llanos del Almendro 2012 by Dominio de Atauta, Dementia 2012 by Dementia de Autor, Grans Muralles 2011 by Torres Family, Mas Doix 2014 by Bodegas Mas Doix, Anayón 1957 by Grandes Vinos and La Boote del Manzanilla no 71 by Equipo Navazos.
Today another magistral tasting is expected, that of the New York Times gastronomic critic Eric Asimov, who will make a tour of the preferred Spanish references in America and unmask the myths that exist around this strategic market for wine companies in Spain.
EXECUTIVE CHAUFFEUR BARCELONA 