Tag: pairing

How to pair Mexican food?

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Mexican food is rich in spicy flavours and thus it is not easy to pair it. So much so that some people say it’s not possible pairing it with flatter drinks such as water, lager beer or even milk.

However, there are those who argue that it is possible to perform this complex pairing, so that today we want to share with you some tips to achieve this, taking into account also the two most common ways of pairing:

  • By combination: the one in which the flavours of wine and foods similar; this combination enhances the flavours on the palate.
  • By contrast: this method is used when serving together intensely flavoured wines and foods of less intensity or vice versa. This contrast allows to highlight the characteristics of the and drink through differentiation.

According to the National Association of Winemakers, “In Mexican food we assume that it is much spice consuming and, in small doses, it gives exotism to the dish, but in large amounts it numb the palate and leaves it insensitive, making wine to change its taste apparently. Only the very structured and complex red wines in terms of aromas endure the spicy load of the dish”.

Given these considerations, from the same National Association of Winemakers they suggest the following possible pairings of wine and Mexican food.

Viognier: Ideal to pair with shrimp broth, chicken, fish, noodle soup, lime soup, mince with peas and dogfish pies.

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Vallegarcia Viognier 2011: a white wine from VT Castilla made with viognier of 2011 and with an alcoholic strength of 14º.

 

 

Chasselas: Suggested to accompany “cochinita pibil”, frog legs and stewed roe.

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Vinzel Chasselas 1990: a white wine with Canton de Vaud DO with a blend based on chasselas of 1990.

 

 

Sauvignon Blanc: The perfect companion for pozole, “picadas veracruzanas”, quesadillas, white rice, Aztec soup, tlalpeño broth, mushroom cream, stuffed turkey, stewed roe, “vuelve a la vida” and Mexican eggs.

Chardonnay: Combine it with pozole, enfrijoladas, quesadillas, corn tamales, seafood volovanes, Aztec soup, mushroom cream, barbecue, mole poblano, stuffed turkey, “empapelado” fish, stewed roe and “vuelve a la vida”.

 TAGS:Sumarroca Chardonnay 2014Sumarroca Chardonnay 2014

Sumarroca Chardonnay 2014: a white wine Penedes with chardonnay of 2014 and presents an alcohol content of 12.5º.

 

 

Chenin Blanc: Serve it with green chilaquiles, baked chilaquiles or “ranchero” eggs.

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K-Naia 2012: a white wine from Rueda based on the best of viura and verdejo from 2012 and has an alcohol content of 13º.

 

 

Sémillon: This is the quintessential companion of “picadas veracruzanas”.

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Taleia 2013: a wine white with DO Costers del Segre produced with sauvignon blanc and sémillon from the 2013 vintage and 13.5º of alcohol strength.

 

 

Riesling: To pair with green chilaquiles, lime soup or “pámpano a la campechana”.

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Ekam 2012: a white wine from Costers del Segre DO of Castell d’Encús cellar with the best bunches of 2012 riesling and albariño.

 

 

Colombard: Drink it with baked chilaquiles.

Tempranillo: Serve it with enfrijoladas, squids in their ink, “coditos” salad or steak with onions.

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Tariquet Classic 2014

 

 

Pinot Noir: Pairing for Veracruz panuchos and pork loin with prunes.

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Sumarroca Pinot Noir 2013: a rosé wine of the Penedes DO made with pinot noir of 2013.

 

 

Nebbiolo: partner of the famous stuffed chiles, Veracruz panuchos, quesadillas, chicken tinga and Veracruz fish.

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La Spinetta Langhe Nebbiolo 2011: a red wine from Langhe Nebbiolo produced with nebbiolo from the 2011 vintage.

 

 

Merlot: For red enchiladas, quesadillas, pork loin with prunes, Veracruz fish and Mexican zucchini.

 TAGS:Enate Cabernet Sauvignon Merlot 2011Enate Cabernet Sauvignon Merlot 2011

Enate Cabernet Sauvignon Merlot 2011: is a Somontano from the Enate cellar based on merlot and cabernet sauvignon of 2011 and with an alcohol proof of 13.5º.

 

 

Cabernet Sauvignon: Combine it with pambazos, red enchiladas, quesadillas, barbecue, beef meatballs, goatling, tampiqueña steak, veal cutlets, mole poblano, roast venison, squids in their ink, Veracruz fish and romeritos.

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Château Lynch-Moussas 2010: a red wine Pauillac which blend contains merlot and cabernet sauvignon of 2010 and with 13.5º of alcohol content.

 

 

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Capellans Trepat Negra Conca de Barbera: a red wine with Spain DO of the best of barbera grapes. According to Uvinum users the valuation of Capellans Trepat Negra Conca de Barbera is 4 points on 5.

 

 

Cabernet Franc: For Monterrey machaca and tampiqueña steak.

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Hello World Cabernet Franc 2014: a red wine from Uclés DO of Finca La Estacada cellar based on cabernet franc of 2014.

 

 

Zinfandel: For Monterrey machaca and supreme chicken salad.

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Parducci Small Lot Blend Zinfandel 2010: a wine red with the California DO vinified with zinfandel from 2010 and 14.5º of volume of alcohol.

 

 

Syrah: Partner of pork loin with prunes.

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Finca Antigua Syrah 2011: a red wine with La Mancha DO produced with syrah from the 2011 vintage.

 

 

Malbec: To serve with pipián enchiladas, Veracruz panuchos and Monterrey machaca.

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La Consulta Malbec 2013: a red wine from this DO: Mendoza with the best bunches of malbec from the 2013 vintage and has an alcohol content of 13.5º.

 

 

Petit Syrah: Serve it with pipián enchiladas.

Petit Verdot: Serve it with goatling.

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Finca Antigua Petit Verdot 2009: a red wine with La Mancha DO with petit verdot of 2009 and has an alcohol content of 14º.

 

 

Ruby Cabernet: Another option to serve with goatling.

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Mcgregor Ruby Cabernet 2010: a red wine from this DO: Breede River Valley made with 2010 grapes and with an alcohol content of 13.5º.

 

 

Sparkling Wine: Partner for pozole, stuffed chiles, enfrijoladas, quesadillas, corn tamales, seafood volovanes, lime soup, mushroom cream, barbecue, mole poblano, stuffed turkey, pejelagarto in chirmol, crab chilpachole, stewed roe, “vuelve a la vida” and Mexican eggs.

 TAGS:Juvé y Camps Cinta Púrpura BrutJuvé y Camps Cinta Púrpura Brut

Juvé y Camps Cinta Púrpura Brut: a sparkling wine Cava of the best of xarel·lo and parellada grapes and 12º of alcohol content.

 

 

*Image: Uvinum and KimChi Tacos (flickr)

An Upcoming Barbecue? Pick the Wine and Get a Win!

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It’s a perfect day, friends invited. Met, fish and vegetables finded, the perfect place choosen. Your barbecue is going to be perfect, but… have you already picked the wines? Don’t let it until the last minute and pair the best meat, fish and vegetables with the most appropriate wines and your barbecue will be perfect.

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Fun begins and the weather is probably quite hot. The meat is on the grill and you start to be thirsty: it’s time for appetizers! Now there is nothing better than a white wine: you can choose either a French Muscadet, a Sauvingon Blanc, a Spanish Rueda or a White Rioja. And, of course, you can always offer a fresh beer, or even a vermouth! What a better beginning?

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Meat and red wine are a classic pairing, we know that. But neither all red wines pair with all meats, nor all red wines are equally appealing in Summer. To begin with, a Summer barbecue can’t lack of a young, easy-to-drink red wine in which the fruit has a remarkable presence. Some of the wines that can match this description are the red ones from Valpolicella DOC (Italy), the red ones from Galicia (Spain) or the ones made from Cabernet Franc in the Loire region. TAGS:undefined

It is said that the redder the meat is, the more structured the wine needs to be. To accompany an outstanding beef cut, you could pick an aged wine. A fleshy wine like a Rioja Reserva or a Mourvèdre from Provence pair well with the texture and the smoky flavour of grilled meats.

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If in your barbecue your are going to offer pork, which is usually a fatter and thinnier meat, the best option here is a wine that can balance the excess of lipids. Wines like a light Burgundy can pair extremelly well in this case. Or, if you are going to include lamb, then don’t forget to get a wine with more character, like an oak wine from Ribera del Duero: it will balance the strong flavour of this kind of meat.

Likewise, it’s quite likely that sausages are going to take part in your feast. If so, besides a young red, a rosé wine can be a good option, considering that the more spiced the sausages are, the less structured the wine should be. When spices and marinated meats get a leading role, a claret rosé similar to the French Rousillon can do a good work!

And for a lighter barbecue version, if you choose white meat, don’t fear to include an aromatic, structured and juicy white wine, like a French white Burgundy or a French white Saint Joseph.

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Above we mentioned the word “lighter”. Considering that we are in the middle of the Summer, you maybe have considered adding fish to your menu – or even changing meat for fish to make a 100% fish barbecue. If so, you already know that an Albariño or a Sauvignon Blanc won’t let you out. Nonetheless, you should also consider offering a champagne, especially if a sparkling-lover is coming. A Brut Nature is a great option that, on the other hand, also pairs well with meat.

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Time change, yes. We’ve got the classic barbecue and now we’ve got the veg barbecue. Again, let the white and the rosé wines be with you! Their freshness, lightness and liveness will bring out the flavours of courgettes, tomatoes, asparagus, peppers, mushrooms… And if there is someone who prefers a less alcoholic wine, our last (but no least) tip would be a Moscato d’Asti wine. He or she will love it!

*Remember that is Summer and there is a high risk of fires. Enjoy your barbecue respecting the safety regulations and using the authorised spaces.

What wines are best to pair with sushi?

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Sushi is a trend food that spans by many restaurants in different countries. That’s because it offers a variety of flavours and a perfect nutrition for all types of bodies. When drinking the right wine for sushi, you should consider what is the best. We give you some signs so you do not get lost.

White wines

Depending on the type of sushi you eat, although it’s often preferably raw fish, we’ll use both types of wine. As it consists mostly of fish, white wine is the best. It brings the necessary freshness for sushi and intense fruit aromas, which combined with rice, soy and raw fish, intensify the flavour of the whole mixture.

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Flor de Vetus Verdejo 2014 is a Rueda wine from the Bodegas Vetus cellar with the best bunches of 2014 verdejo and 13º of alcohol.

 

 

Rosé wines

As well as white wines, rosé are also chosen to pair with sushi. They also give freshness in all seasons of the year we drink them.

 TAGS:Gramona Moustillant Rosat BrutGramona Moustillant Rosat Brut

Gramona Moustillant Rosat Brut, a rosé wine of the Penedes DO made with syrah and merlot grapes and presents an alcohol content of 11º. 

 

 

Red wines

Red wines can also go well with raw fish. In any case they must be young, light, with a low concentration of tannins. The result are fresh wines that pair well with the main ingredients of sushi.

 TAGS:Juan Gil 4 Meses 2013Juan Gil 4 Meses 2013

Juan Gil 4 Meses 2013: a red wine with DO Jumilla with a blend based on monastrell of 2013 and with an alcoholic strength of 15º. 

 

 

Selected varieties

Among the main varieties of these wines that you can drink with sushi, we include Tempranillo, Verdejo or Albariño. With rosé wines, Monastrell, Chardonnay and Sauvignon Blanc, in general. Among the reds, Syrah variety is one of the chosen.

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José Pariente Sauvignon Blanc 2014: a white wine is made with sauvignon and sauvignon blanc of 2014 and with 13º of alcohol content. 

 

 

Wine types and brands

The wines that go well to make a sushi tasting are varied: we have seen white, rosé and red wines, and also highlight sparkling wines and cavas. There are a variety of brands and types of wines for this use. Argentinian Malbec, Pinot Noir from Burgundy, the Spanish wines of Rueda, some rosé wines from Jumilla or certain red wines from Penedès.

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Laforêt Pinot Noir 2011: a red wine from this DO: Burgundy produced with pinot noir from the 2011 vintage and 12.5º of alcohol content. 

 

Time for rosé wines: let’s pair them!

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Fresh, with notes of fruit and flowers and varied colours, rosé wine leaves a good mouthfeel, if we know to pair it correctly. Although it’s not always easy, being between the whites and reds, it goes well with meats and fish, since it has the advantage of being suitable for a variety of foods. Learn more about the pairings for rosé wines.

Dry rosé. For this type of rosé wine, such as those found in French regions of Touraine and Provence, in addition to the tasty Bordeaux, it is best to choose them for starters and single dishes. From a refreshing salad, to pasta or pizza, or with assorted cheeses.

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Miraval Rosé 2014

 

 

Stronger wines. There are rosé wines with different shades and flavours. It’s the magic of wine making, which offers disparity of flavours for a better combination. In the case of the strongest rosé wines, with shades of ruby and strong aromas, such as the Spanish Tempranillo or Garnacha, they are usually reserved for some kinds of fish and seafood.

From the Italian Tuscany. In Tuscany they produce long tradition rosé wines. They go perfect with a nice plate of pasta, but also with meats and a variety of starters. Goat cheese, vegetables, rice and fresh fish go well with such wines.

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Tenuta Il Poggione Lo Sbrancato Rosato 2013

 

 

Sparkling rosé wines. These wines are served with fish, either baked, grilled or barbecued, in addition to fine and delicate seafood. They are also recommended for stronger cheeses and fruits such as strawberries and apples. It offers several options.

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Freixenet Elyssia Rosado

 

 

Rosé wines and rice. The wine that goes better with rice is rosé. Whether for its fresh taste or its citrus notes, they contrast nicely with the taste of rice, that we can eat with tomato sauce, in meat or seafood paella and with sushi.

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La Rosa de Raventós i Blanc 2014

 

 

Which wines are best to pair with paella?

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Paella is that great signature dish from Spain, which usually has its origin in Valencia, although it is consumed in several Spanish regions. Made with rice, broth, fish, meat or vegetables, there are a lot of types of paellas, all of them delicious. If you have questions about what kind of wine goes best with paella, we give some recommendations.

Seafood and fish paella goes perfect with a white or rosé wine. For example, some wines from Ribera del Duero and DO Galicia, which often pair well with fish dishes. Whites from Alicante, Valencia and Penedès are also recommended. They must be very fruity and fresh wines, being a dish that is preferably consumed in summer.

White wines with aromas of flowers and fruits also pair well, while introducing aromatic and citrus notes. The ones from chardonnay variety are also highly recommended. Pedro Ximenez wines have delicate and sweet flavours. In this case, sparkling wines can also be at the table when we eat paella. While white, rosé and sparkling wines, also pair well with paellas with vegetables and legumes.

For seafood paella, one of the most widespread, Rueda, Verdejo and, of course, the Galician Albariños are also recommended.

Paella can be elaborated with meat, such as chicken, beef, rabbit or duck, mixed with some vegetables such as artichokes or peppers. In this case, rosé wines will pair exceptionally, and also young and rather soft reds. Merlot and Monastrell reds, showing hints of red fruits and spices, intensify the flavour of the rice. Other wines that are recommended for this kind of paella are the “crianzas”.

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Mar de Frades 2013: a white wine with Rias Baixas DO from Mar de Frades cellar made with albariño of 2013 and with an alcoholic strength of 12.5º.

 

 

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Minuty Prestige Rosé 2014, a rosé wine from Côtes De Provence DO of Château Minuty cellar based on the top of tibouren and syrah from 2014 vintage and with an alcoholic strength of 13º.

 

 

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Enate 2009 is a Somontano from the Enate cellar with the best bunches of 2009 merlot and has a volume of alcohol of 14º.

 

Recipes with wine: a spring menu you can not miss

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If you’re looking for some inspiration to design a healthy and delicious menu this spring, be sure to read these recipes with wine.

Starter: Mushrooms in White Wine Sauce

This recipe, ideal for 2 people, has the delicate flavour of mushrooms complemented with a touch of white wine without overpowering their taste. Mushrooms strengthen the immune system, being rich in selenium.

Ingredients:

  • 400 grams mushrooms
  • 1 large clove garlic
  • 1/2 cup white wine
  • 1/2 tablespoon flour
  • 3 tablespoons olive oil
  • Salt
  • 1 cayenne pepper
  • Chopped parsley

Elaboration:

  1. Remove the bottom of the mushrooms with a knife, place them in a bowl with water to remove the dust. Drain them, dry them with a kitchen towel and cut them in halves.
  2. Crush the garlic clove, peel it and chop it into very small pieces.
  3. Heat a pan with oil, add chopped garlic until golden, chilli and mushrooms. Stir-fry them for 1 minute, add the flour and mix until getting a smooth consistency.
  4. Pour the wine and half a glass water to the mix. Season to taste and cook over medium heat for 20 minutes stirring occasionally.
  5. Turn off the heat, sprinkle with chopped parsley. Mix and serve.

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Fillaboa 2013 is a white wine that perfectly match this recipe made with mushrooms.

 

 

Main course: Spring Risotto

The spring risotto is prepared with mushrooms and lime beans. It is a simple option to prepare and quite healthy for 2 people. Lima beans have a very low fat content, they are rich in fibre, carbohydrates and vegetable protein.

Ingredients:

  • 100 grams rice
  • 100 grams spring mushrooms
  • 50 grams lime beans
  • 50 grams shelled peas
  • pea pods
  • 1 leek
  • 2 white asparagus
  • 1 tablespoon “Fino” or “Manzanilla” wine
  • 1 teaspoon truffle oil
  • Water
  • Olive oil
  • Salt
  • Oregano
  • Chopped parsley

Elaboration:

  1. Peel the asparagus and prepare a broth with the peelings, pea pods, water and salt. Strain and reserve.
  2. Chop the leek into thin pieces, place them in a saucepan and bring to fry with an olive oil spray. Add the mushrooms and stir-fry.
  3. Add the rice and lime beans and continue sautéing. Pour the wine and let it reduce a little.
  4. Gradually, add the broth previously reserved, season to taste, add a drop of truffle oil and stir constantly for 15 minutes. If necessary, add a little more broth.
  5. Add the peas and chopped asparagus. Season with a pinch of oregano and a drop of truffle oil. Cook for a couple of minutes.

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Juan Gil 12 Meses 2013, Juan Gil 12 Meses 2013, the new vintage, can be a great companion for a risotto like this.

 

 

Dessert: Grilled Peaches with wine sorbet

This dessert is an excellent choice for hot afternoons; peaches are rich in vitamin C, A, B1 and B2. The wine sorbet proposed give them a unique flavour.

Ingredients:

  • 4 peaches
  • 4 eggs
  • 90 grams sugar
  • 3 dl red wine
  • 50 grams butter
  • Honey
  • 1 cinnamon stick

Elaboration:

  1. Heat a pan with the wine and 2 tablespoons sugar until reducing the mixture. Put away from heat, place in a container and into the freezer. When frozen, prepare a sorbet by chopping ice and reserve cold.
  2. Preheat oven to 180 degrees. Wash the peaches, cut them in halves and remove the bones. In a baking dish with a few drops of honey, place the peaches and 50 grams butter. Bring to oven for 20 minutes.
  3. Reserve the peach juice, mix with the egg yolks and 1 teaspoon sugar. Bring this mixture to water bath for 10 minutes and reserve.
  4. Serve the egg cream with a few teaspoons of the prepared sorbet and the grilled peaches.

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Ferreira Branco is a fortified wine that goes great with desserts.

 

 

* Images: Uvinum and Javier García (flickr)

Grapes that have crossed borders and their most common food pairings

Do you know which grapes are the most popular ones? And which are the best pairings for them? Don’t miss the infographic which we have elaborated just for you in order to offer you some information about the most common grapes as well as some pairings, so that you can enjoy their taste even more. And all that in the most simple and effective way! Discover and share!

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Is it easier to pair cheese with beer than with wine?

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Cheese is a one of the foods with more sensory nuances that can be found in the gastronomy of any country. So, according to its flavour and aroma characteristics, it is included in many dishes of all kinds, from starters to desserts, and also when it’s consumed alone, and, therefore, is suitable for pairing, usually with wine.

The latest trend is to taste cheese accompanied by another drink result of fermentation, in this case of cereals: the beer, which lately is becoming protagonist of innovative tastings and pairings.

One of the greatest promoters of this trend is the New York chef Daniel Burns, whose restaurant Luksus in Brooklyn has a Michelin star. The co-owner of the restaurant (along with Jeppe Jarnit-Bjergso) has recently stated that “flavour spectrum” of beer makes it more appropriate than wine to pair it with cheese.

In fact, the restaurant has 21 different beers on tap and no wine list. Again, according to Burns, “is easy, compared with wine, to make a correct pairing with beer, and even easier to get a great pairing”.

Although we are accustomed to pair cheese with wine, the new concept of this restaurant (the first in the world to be awarded a Michelin star while specializing in beer), brings a new vision to take into account, especially considering their big hit among the demanding newyorkers, which usually fills this small spot in Greenpoint that offers a tasting menu for $ 95, which can be completed with a beer pairing for $ 45 extra.

So, do you want to join the fashionable pairings with beer?

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Gulden Draak is a pale ale beer from the Brasserie Van Steenberge brewery made with cool fermenting made in Belgium with 10º of alcohol strength.

 

 

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Kasteel Donker is the producer of this Kasteel Donker (£1.39), a black beer beer made in Belgium with an alcohol proof of 11º. 

 

 

Images: *Uvinum and Jeanne (flickr)

A great proposal for your Christmas menu paired with the best wines!

Doubts about your Christmas dinner? A proposal for your Christmas menu paired with the best wines. Certainly a resounding success!

Christmas is around the corner and we are sure that you are already thinking in your menu. Let yourself be inspired by our menu paired with the best wines, sparkling wines and liqueurs to ensure that you will seduce your commensals with one of your best allies.

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Appetiser

Prawn cocktail

The best meal deserves a great appetiser. An option? Taste a prawn cocktail with a quality sparkling. ¡A winner combination!

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Laurent Perrier Cuvée Rosé Brut

 

 

Main course

Christmas turkey

The traditional Christmas table is always crowned with a big roast turkey. And a big roast turkey needs a wine at its level. So, if you choose this plate, you will need a bordeaux blended with a combination of power and elegance.

 TAGS:Kanonkop Paul Sauer 2010

Kanonkop Paul Sauer 2010

Kanonkop Paul Sauer 2010

 

 

Side dishe

Brussels sprouts gratin with bacon, cream and almonds

And so it happens with the side dish: your turkey will be the best turkey ever if you accompany it with this seasoned brussels sprouts and another glass of this great wine.

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Simonsig “labyrinth” Cabernet Sauvignon 2008

Simonsig “labyrinth” Cabernet Sauvignon 2008

 

 

Dessert

Irish cream and chocolate cheesecake

To end a meal of such a quality, what better than a soft and sweet dessert paired with a delicious liqueur? A great end to a great start!

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Orujo Pazo de Señorans 50cl

Orujo Pazo de Señorans 50cl

 

Feel like this paired menu? Find the selection of products at Uvinum and enjoy a more than excellent paired menu. And, if you are running out of ideas, you can always read other inspiring articles for your Christmas celebretions. Don’t miss them!

*Images: Flickr y Uvinum

Duck breast with fruit and rice

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Duck breast with fruit and rice is a dish mainly prepared in the Christmas holidays, since it is a little difficult for everyday, but if you have a special meeting of family type and time available to do it, is always cause for praise at the table. Moreover, since duck is a white meat and its flavor is intense but with a softer texture than pork, beef or even other game birds, it is very light and ideal in summer, served with fruits.

The presence of kiwi among the ingredients in this recipe for 4 people is beneficial by its supply of vitamin C, ideal for preventing viral diseases and good help for iron absorption.

Ingredients:

  • 250 g wild rice
  • 1 teaspoon refined corn flour
  • 2 duck breasts
  • 2 slices of bacon
  • Water
  • Finely chopped chives
  • Parsley
  • Salt
  • Pepper
  • Extra virgin olive oil
  • 200 ml red wine
  • 1 kiwifruit
  • 1 pomegranate

Preparation:

  1. Step 1: Cook the wild rice in a saucepan with water and a little salt for a period of 20 minutes, drain and set aside.
  2. Step 2: Grill some slices of bacon ½ cm thick until browned and cut each slice into 3 strips.
  3. Step 3: Put into the larding needle those strips of bacon and then fill with them the duck breasts (making a small pocket with a cross-section).
  4. Step 4: Salt and pepper the meat, make a few diamond-shaped cuts in the fatty side and put it in a pan without oil until browned.
  5. Step 5: Move the meat to a tray and take it to the oven for 7 minutes at 200 degrees; when ready, slice it and set aside.
  6. Step 6: Place 200 ml of wine in a casserole to reduce it, mix with corn flour previously diluted in cold water (this ensures avoiding lumps), add some salt and reserve the sauce.
  7. Step 7: Proceed to peel and dice the kiwi.
  8. Step 8: Cut in half the pomegranate and take out the grains.
  9. Step 9: In a pan with some oil, place the kiwi and the pomegranate grains, along with the chives and saute the ingredients, and finally add the rice and mix.
  10. Step 10: When serving, you can make a bed of rice and place over it the stuffed duck meat, add sauce and garnish with parsley, or place the rice on the side

Which wine will pair this dish? We recommend a fresh, fruity young wine, which will pair with harmony this great dish. Today we recommend:

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Arzuaga Crianza 2010

 

 

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Castillo Perelada 5 Fincas 2009