International Fair Vermouth and Aperitif of Barcelona

During the days 7 and 8 May in Barcelona

International Fair Vermouth and Aperitif of Barcelona

For the first time, in Barcelona, it will be an international fair dedicated exclusively to the world of snack and vermouth. For two days, on 7 and 8 May, supporters of folk customs-and food- can learn more about the wide range of products that are part of the so called vermuteo, from the protagonist of the event-the drink- up the “picapica” entering into the good habit of appetizer, as snacks, olives, pinchos, tapas, preserves …

The Fair will be held in Poble Sec, the flagship neighborhood of vermouth for its large number of bars and wineries. The place, the Espai CREC where there have been other events such as Eat Street, the Independent Label Market or the We Love Cats Market. All very thought out and calculated for the occasion.

The first edition of the Barcelona Vadevermut, brand created by the organizer of the fair Bars Authentic, will feature 20 brands of vermouth worldwide. Catalan will present the winning brands Miró, CHAPPO, Two Déus and Olave. The rest of Spain, will attend the prestigious vermouth Lacuesta Rioja, Murcia Mutus and Galician Pepa a Loba.

Besides vermouth, other beverages, such as beer Montseny or Naparbier, bloodletting as Lolea and cava like Paixano Can also be served. And let’s not forget the food, essential part of this typical tradition noon. The gastronomic offer will include vermouth and olives stuffed dish, canned vegetables, octopus Galician, pumps, tortillas, bravas, gambas …

As heyday of the fair, the historic bartending Tirzah L’Hospitalet -just Barcelona- transferred to fascinate the audience with his classic gin and tonic and two cocktails whose primary ingrendiente will vermouth, one of them designed exclusively for the event.

The event, which will be free admission, will be a meeting area in which to enjoy a good vermouth with its great appetizer. And for those who will take note to do it at home, there will be activities and workshops taught by professionals and experts in the field, each with a different price and schedule and limited places. For example, the specialty shop Entre-Cans taught by the chef Ricardo Carisio a workshop in which they teach to prepare five recipes with canned and then the audience will taste a menu of four courses and dessert.

Also featured in the book scoop 14 vermouth: “espais literaris amb donzell aroma”, written by women and related vermouth. Some of the writers will be there to explain while attendees can enjoy a good vermouth Miró and the book at a reduced price. The Glops Coctelería, La Seu d’Urgell, will offer a workshop hand Vincenç Mora bartender, who will teach draw major international leading vermouth cocktails, like the Dry Martini, Manhattan or Negroni. It will be a workshop where attendees will do the same as Juan Palomo, “I cook, I like it.” In addition to cocktails, there will be tastings and masterclasses where professionals from the world of “vermutero” Manuel J. Marquis or Esther Bachs will teach all the secrets of the origin, types, development and history of vermouth.

Courtesy Transfer Airport Barcelona

Car Service Barcelona

Chauffeur Barcelona airport

Car Service Madrid

The time of “vermut”

The ‘sommelier’ Esther Bachs collects a guide taverns, wineries, recipes and cocktails that pay tribute to marinated in herbs wine sweetened snacks.

Quimet-Quimet-tavern in BCN

The chef Carme Ruscalleda believes that living a fantastic time with the revival of “vermutera” culture, in which local coexist with innovative design and creative spaces and other vintage aura of prestige and pedigree with classic and comfortable atmosphere. It speaks in the prologue of the vermut, the sommelier work of Esther Bachs, edited by Geoplaneta Guide.

The classic appetizer Sunday, according Ruscadella deserves impeccable service and presentation. “If someone suggests to me: we take a vermut?, I feel like I take the proposal incorporated a happy scenery, as if the curtain for a break or to share conversation and hope for the future, good vibes and friendship to rise,” argues the recognized cook.

Bachs explains the historical origin of vermut know today dates back to 1773, when the Italian doctor GC Villifranchi revealed the recipe in his Tuscan enology. “Although other historians attribute the creation of this sweet liqueur Antonio Benedetto Carpano tones (1764-1815), who used various herbs such as sage, oregano, cinnamon and orange peel to flavor poor-quality wines, while powers attributed to them curative “, adds the author.

THE CRADLE OF REUS / The vermut is a wine of a thousand shades, flavored with spices such as wormwood, star anise, coriander, fennel, cloves, cardamom, citrus rind, sage, vanilla, cinnamon, sage, nutmeg, ginger and melissa and sweetened with sugar, grape and caramel, which began in 1870 its extension in Spain from Reus (Tarragona). “At the time of maximum splendor, Reus came to have thirty wineries who produced more than fifty brands of traditional vermut Reus, registered in 1892”, says Bachs, reminiscent of the relationship of the capital of the region of Baix Camp with vermut remains.

This year has opened a museum dedicated to this drink, where 1,300 bottles on display, 300 billboards, hundreds of items and over 3,000 labels.

Vermuterías chapter in essence, highlight the Espinaler Taverna Vilassar de Mar – “a local reference in Catalonia” – the winery Quimet & Quimet – “small and modest church of vermut in the Poble Sec” – – Can Vermut and – ‘port tavern overlooking the sea in the Moll de Llevant (Menorca). It also recommends the route Reus vermut and experience proposals foodtrucks as The Vermuneta.

‘Guide vermut’ Esther Bachs, with a foreword by Carme Ruscadella. Edited by Geoplaneta. It includes tasting coupons. 9.95 euros.

Courtesy Car Service Barcelona

Chauffeur Barcelona airport

Car Service Madrid