Christmas feasts are the best occasion to find new pairings between food and wine. These days we are testing it with our wines, and there are findings that we are loving.
Starting very well
The first one is a refined and classic starter at the Christmas tables: foie gras. Its essential characteristics are its greasy texture and the flavor of deep, complex tones, which combine so well with caramelized preparations, jams, fruits and, in general, sweet touches. That is why we have paired it with our only wine with natural sweetness, the Conde de los Andes semi-sweet (vintage 2003): this harmony has brought us a delicious surprise.
Blue, like the ocean
Now we go for one of those cheeses called blue. Very intense, with salty, creamy, unique nuances. It can be a cabrales, a roquefort, a gorgonzola ... There are them from many different origins and types, and with all our Albariño Pazo Cilleiro elaborated near the Atlantic works wonderfully: its vivacity and its deep character form a very appealing contrast with the cheese.
This is strong
You can not miss a fish, and we have decided on one of the most powerful versions of cod: with a ratatouille or very concentrated sanfaina. Vegetable ingredients reach maximum flavor and have a perfect relationship with juicy, rolled and strong cod meat. To increase the sensations, a red wine with as many layers and nuances as Muriel Viñas Viejas, from our oldest vines in Elciego (Rioja Alavesa). It is a combination with strength and attractive.
Essential meat, intense white
To finish off the proteins, a very traditional dish: suckling lamb roasted only with water and salt. His austerity contrasts with a result that is a summit of essence and softness. Nothing better than to accompany it with a Viña Muriel Blanco Reserva, a wine fermented in barrels, whose body and definition elevate the flavours of the lamb.
Don't miss the nougat
Every Christmas meal in Spain should end with "turrón", or Spanish nougat. We have chosen one that everyone likes: chocolate. The more black the better. And the more accompanied by a deep red, refined and with powerful structure, the better too. We have it: Marqués de Elciego.
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