Do you know what wine to pair with the dishes this Christmas? Our winemaker Fernando Freire offers some advice on some wines for the most typical dishes for this special time of year.
Christmas is a time of special moments surrounded by friends and family, the funny thing is that there are always moments when food and drink are present. The refrigerators of all the homes are filled, but… What if they told you about affordable wines with which you can surprise your guests this Christmas?
Fernando Freire suggests some wines to surprise your most demanding of guests. He proposes 4 perfect pairings for these dates:
Roast suckling pig
It is one of the main dishes in most of the houses on these special dates. Fernando Freire points out “This dish seems simple to pair, but it is not. The suckling pig is a meat with more fat than others, so I would opt for a young wine. In the case that we want a red wine, a good accompaniment would be the Miracle 120. A soft wine, with good structure and a fresh finish. If instead we prefer a white, I would pair it with El Miracle 120 white, an intense wine in the mouth with a perfect acidity/alcohol balance”.
A typical dish in almost houses at this time of year is seafood, and for its flavour to be even more outstanding a perfect pairing is an intense white wine. Freire highlights: “A wine that combines perfectly with seafood and fish is the Ostras Pedrín. A friendly white wine, sweet, elegant, vivacious, fruity and with a long-lasting finish”.
Accompany this dish with Generación 1 is a perfect combination since the lamb meat is powerful in the mouth and therefore needs a full-bodied wine. According to Fernando “Generación 1 is kind on the palate but intense, with well-diffused tannins and a long aftertaste. This pairing is a different combination that will surprise you”.
Stuffed turkey is a dish with complex flavours, ideally paired with a wine with soft tannins. “I would recommend a wine such as Bo, a red wine with fleshy and tasty tannins that will help enhance the flavour of the filling. It is characterized by a smooth and balanced finish, which will give more intensity to the turkey”.
“Marrying a meal with this wine is a guaranteed success” Fernando Freire.
You know that we are true wine enthusiasts? Red wine and the summer time are not usually related, but if you are a great enthusiast of red wine, then drinking anything else in summer is a big mistake, since there are many ways you can drink it. Today we offer you a recipe that will be your perfect pairing this summer. Red wine sorbet.
A simple recipe with which you can surprise your guests on hot summer days. It is easy to make, rich in antioxidants and the perfect accompaniment to summer aperitifs or after a filling meal.
For this type of recipe it is not advisable to use a wine from the Christmas hamper, we must bear in mind that if the wine is of a certain quality, then your sorbet will taste much better.
If you do not want to run the risk and go for a safer option we recommend the 100% Shiraz Hoya de Cadenas. Why? The shiraz is a variety with an attractive cherry colour that, depending on where it is grown, has certain characteristics or others. In this case, it is grown in the Mediterranean and is characterized mainly by its aroma of cassis, violet and black fruit (plum jam, black currant, blackberry, etc).
1 Bottle of Hoya de Cadenas Shiraz, 75cl
250gr. Brown sugar
2 Cinnamon sticks
1 lemon (zest)
- Pour the bottle of Hoya de Cadenas Shiraz in a saucepan with 250 gr of brown sugar, 2 cinnamon sticks and the lemon zest.
- Boil until the alcohol has evaporated from the wine. A little trick to know if the alcohol has evaporated is to take out a teaspoon of the wine and try to light it with a lighter. If it does not ignite, then the alcohol will have evaporated and it will be ready.
- Turn off the heat, strain it and let the liquid cool until it is at room temperature.
- When it is cold, pour the liquid into a large container, not too deep, and put it in the freezer until it solidifies. It is advisable to remove it every half hour.
- With the help of a fork, scratch and remove the granita and serve it in individual cups
- Garnish the sorbet with mint leaves and summer fruits.