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Pairings for the Wines of Castilla y León

Pairings para los vinos de Toro:
Toro“Rich pork dishes, cured ham, sheep cheeses, roasted lamb, stews”.
Los platos tipicos de las regiones de la Comunidad Autonoma son:
1. Valladolid.
cangrejos, conejos, gallina en pepitonia, lechazo asado, pichones estofados, sopas de ajo, gallo turresillano
2. Salamanca.
calderillo bejarano, hornazo, lechazo asado, lentejas, limon serrano.
3. Burgos
bacalhao, lechazo asado, olla podrida, morcilla de Burgos, cangrejos de rio, sopas de ajo.
4. Zamora
bacalhao a la tranca, habones de Sanabria, truchas sanabreza.
5. Palencia
cangrejos, codornices, lechazo, conejo, minestra de verduras, sopas de ajo
6. Leon
botillo, sopas de ajo, sopa de trucha, cocido maragato.
7. Segovia
cochinillo asado, lechazo asado, judiones de la granja, ponche segoviano, sopas de ajo.
8. Avila
codornices en escabeche, estofado de carne, liebre con judias blancas, cabrito a la caldereta.

Rueda

Rueda

Pair Rueda’s wines much in the same way you might a Sauvignon Blanc. It is excellent with greens dressed in vinaigrette and other sharp ingredients such as tomatoes and olives. Fish and shellfish are also natural partners.

Riberra del Duero

Ribera del Duero

Ribera del Duero

Information on food pairings with Ribera del Duero wines was very limited. The informational booklet we received had nothing on food pairings, and there seemed to be but a single slide in the formal presentation that addressed that topic. We were given some suggestions on pairings for the following wine types:

  • Rosado: Light dishes, appetizers, fish, chicken and fried foods
  • Cosecha: Cheese, cold cuts, pizza, BBQ
  • Crianza: Lamb chops, roasted meats, grilled salmon
  • Reserva: Roasted meats, mushrooms
  • Gran Reserva: Grilled lamb chops, suckling pig, Manchego cheese
Cigales

Cigales

Cigales

Snooth.com suggests some pairings for the 2003 Museum Real Reserva from Cigales:

  • Broccoli and Rice Casserole
  • Spiced Winter Squash with Fennel
  • Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter
  • Potato Parsnip Purée
  • Baked Onions with Thyme
  • Roast Pumpkin with Cheese “Fondue”