This July it is the time for dinners in the garden or the terrace, under the summer breeze. We'll choose rich menus, with flashes of surprise and claims of pleasure. A touch of citrus, a playful sauce, a combination of ingredients from land and sea ... Then it will be necessary to try the wines and, as every time we find ourselves in this situation, we have a thousand possibilities to choose from.
It's nice to have plenty of options, but it's even better to count on a confident and compelling multi-style palette. We at Muriel Wines are lucky to have it. Here we come with three examples of harmony. A refreshing summer begins.
Granada-style "remojón". Paired with Pazo Cilleiro (Rías Baixas)
Phoenician, Roman, Arab and Jewish inspirations are guessed at the origin of this exotic recipe. An amalgam that is like the history of Andalusia itself. That's why we can consider the popular and refined 'remojón' as one of the symbols of the South of Spain ancestral gastronomy. Its main ingredients are cod and orange. It also has spring onion, black olives, hard-boiled egg and of course, evoo. It's one of the most original and delicious salads. Quite a discovery.
"Remojón" is ideal with Pazo Cilleiro. An authentic Galician-Andalusian pairing, in which the secret lies in the citrus touch of our white wine of Albariño variety from Rías Baixas.
"Salmorejo" with prawns. Paired with Conde de los Andes Blanco (Rioja)
At this point we are not going to invent 'salmorejo'. The popuar summer dish can achieve a contemporary touch with proposals such as the Villa Retiro restaurant, a Michelin star that does wonders with local product in the town of Xerta, very close to the Ebro Delta. In this case, it combines the dense freshness of salmorejo with saline influences of the prawn, the country finesse of the quail poache egg and some subtle pickles that provide contrast.
The contribution of sotisficación always harmonizes with a Conde de los Andes white wine: bodied, dense sensations raise even more the personality of the salmorejo. It is one of those pairings that leave a deep memory.
Niçoise salad. Paired with Muriel Blanco (Rioja)
The "niçoise" thing, that is to say, originally from Nice (on the French Côte d'Azur), seems to give an official name to what is a summer salad quite traditional ad popular in Spain. Boiled potato, seasonal tomato, lettuce, onion, olives, tuna and a good dressing of extra virgin olive oil. Here we have the easiest recipe that best fills sunny and hot middays.
To accompany this Niçoise, our best recommendation is Muriel Fincas de la Villa Blanco. A Viura white wine from the Rioja Alavesa vineyards. Fresh, with a touch of body and energy, a very own character that becomes a true summer icon.
Foto de portada de Valiant Made en Unsplash
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