Innovative tasting organized by the Designation of Origin Valladolid on July 17 in Madrid, repeating this pioneering event that has already triumphed on two previous occasions. The wines with insects They come to the gastronomic and wine avant-garde with a variety of dishes. Those where worms, crickets, or ants they are main ingredients along with others. Bold proposals to pair with them the best bottles of the DO Wheel, characterized by coming from grapes green. We tell you more here about how this tasting was!
Exotic wine menu with insects
Featured chefs like Miguel Carretero or Carlos Berki and also the sommelier of the Cebo restaurant, Hyacinth Domenech, attended the wine meeting with insects organized by the D.O. Rueda. After the success of the tastings already held in Zurich (Switzerland) and the last edition of Enofusion, it came from the Spanish capital. With the aim of offering an interesting and intriguing gastronomic proposal with a variety of avant-garde dishes, paired with up to Six wines, between young, sparkling and barrel-fermented. Attendees were able to discover the versatility of green.
Spicy flavors and aromas and even with marine touches they could be noticed in six complex elaborations, such as the chili crab with worm tartare or the crumbs with ant caviar. Or also the crunchy millefeuille with strawberries marinated in balsamic vinegar and s of crickets. In these and the other three delicacies various wineries of the DO Wheel.
The Valladolid group highlights the wines with insects That surprised: those Verdejos with aging on the lees (in barrels or tanks). Likewise, the very round ones characterized by their great structure they enhanced the flavor of fried grasshoppers or that black ant caviar. "Insects are a novel product, we want to follow their evolution in our market, as they allow us to demonstrate the capacity of our native grape," he said. santiago mora, general director of the DO Rueda. He also acknowledged that "the initiative has been well received."
