Northern Spain and the Basque Country
Inspired by a trip across Northern Spain, we decided to bring to the Forgotten Grapes conservatory some of Spain's most exciting food and drink.
From Galicia in the west through to the Basque Country in the east, the food and drink of Northern Spain has been making waves in the gastronomy world in recent years and it should come as no surprise that the beautiful gem of San Sebastian in the Basque Country boasts the highest density of michelin-starred fine dining in the world. But don't let that fool you into thinking that the food is pretentious. The rustic cooking in the mountains of Asturia through to the world of Pintxos (basque tapas) and Xocos (dining clubs) in the Basque region demonstrate that for these people, food is life.
A drink culture stretching back thousands of years perfectly complements the food in these regions. Electrically acidic and vibrant Txacolis, aromatic Albariños and of course rich and punchy Riojas; the wine more than delivers as well.
Inspired by a trip across Northern Spain, we decided to bring to the Forgotten Grapes conservatory some of Spain's most exciting food and drink.
From Galicia in the west through to the Basque Country in the east, the food and drink of Northern Spain has been making waves in the gastronomy world in recent years and it should come as no surprise that the beautiful gem of San Sebastian in the Basque Country boasts the highest density of michelin-starred fine dining in the world. But don't let that fool you into thinking that the food is pretentious. The rustic cooking in the mountains of Asturia through to the world of Pintxos (basque tapas) and Xocos (dining clubs) in the Basque region demonstrate that for these people, food is life.
A drink culture stretching back thousands of years perfectly complements the food in these regions. Electrically acidic and vibrant Txacolis, aromatic Albariños and of course rich and punchy Riojas; the wine more than delivers as well.
Food
Pulpo Gallego, Squid ink Risotto Oxtail toast, Pimientos de Padron Spicy Iberian Ribs, Slaw Basque burnt cheesecake, Pepper-roast cherries Cheese, Membrillo |
Wine
Bodegas Amistoy Txacoli, 2014 Ramon Bilbao Rioja, 2012 Guimaro Mencilla, 2014 Octoa Moscatel, 2014 Navajas Reserva, 2009 |
Alsace
Hearty German fair meets French gastronomy in this unique region nestled in the North-East corner of France. With an underrated food heritage famed nationwide and a viticulture to match, this little region packs a punch...think funky sauerkraut, comforting spaetzle, stonking cheeses, fresh river fish and rich game.
Famous for its aromatic, rich and electrically acidic white wines. German grapes such as Riesling and Gewürztraminer, alongside a number of French varietals, make some of the most exciting wines in Northern Europe and match beautifully with the full flavours of Alsatian cuisine.
Hearty German fair meets French gastronomy in this unique region nestled in the North-East corner of France. With an underrated food heritage famed nationwide and a viticulture to match, this little region packs a punch...think funky sauerkraut, comforting spaetzle, stonking cheeses, fresh river fish and rich game.
Famous for its aromatic, rich and electrically acidic white wines. German grapes such as Riesling and Gewürztraminer, alongside a number of French varietals, make some of the most exciting wines in Northern Europe and match beautifully with the full flavours of Alsatian cuisine.
Food
Tarte flambée Trout frite Munster cheese spaetzle, burnt asparagus and crispy jerusalem artichoke Braised ham hock, sauerkraut, rosti potato Apple-custard tart, rosehip ice-cream |
Drink
Dopff Au Moulin 'Cuvee Julien' Cremant d'Alsace NV Joseph Cattin 'Steinback' Pinot Noir 2010 Domaine Schlumberger 'Princess Abbes' Riesling 2011 Domaine Andre Ostertag 'Zellberg' Pinot Gris 2011 Rolly Gassmann Sylvaner 2011 |
Georgia
Georgia has a viticulture that stretches back over 8000 years and even today, the majority of wines are made by small growers using indigenous grapes and age-old practices. The result - a truly unique and undiscovered wine scene. In contrast to the scientific precision which dominates modern wine production, many Georgian wines are made using the 'Amphora method', a millenia old techniqiue involving the grapes being buried in the ground (stems, skins and all) and then dug up some time later and bottled. The result...tannic whites and punchy savoury reds. Bonkers and brilliant, Georgian wine deserves all the recognition it can get and we were delighted to showcase a few at our dinner.
Georgian myth has it that while creating the world, God took a break for supper and tripped over the Caucasus mountain range, spilling his plate onto the land below. So it was that Georgia came to be blessed with such riches, table scraps from heaven (.... well they would say that). Legend aside, Georgian gastronomy is interesting and largely unknown. Enduring centuries of traders and invaders, its dishes are reminiscent of Meditteranean and Middle-Eastern tastes, with flashes of Persian and North Indian influence. Hearty meat dishes, light and delicate salads, legendary breads and liberal use of Walnuts (the stalwart of Georgian food), the country boasts a culinary heritage that is as exciting as it is delicious.
Georgia has a viticulture that stretches back over 8000 years and even today, the majority of wines are made by small growers using indigenous grapes and age-old practices. The result - a truly unique and undiscovered wine scene. In contrast to the scientific precision which dominates modern wine production, many Georgian wines are made using the 'Amphora method', a millenia old techniqiue involving the grapes being buried in the ground (stems, skins and all) and then dug up some time later and bottled. The result...tannic whites and punchy savoury reds. Bonkers and brilliant, Georgian wine deserves all the recognition it can get and we were delighted to showcase a few at our dinner.
Georgian myth has it that while creating the world, God took a break for supper and tripped over the Caucasus mountain range, spilling his plate onto the land below. So it was that Georgia came to be blessed with such riches, table scraps from heaven (.... well they would say that). Legend aside, Georgian gastronomy is interesting and largely unknown. Enduring centuries of traders and invaders, its dishes are reminiscent of Meditteranean and Middle-Eastern tastes, with flashes of Persian and North Indian influence. Hearty meat dishes, light and delicate salads, legendary breads and liberal use of Walnuts (the stalwart of Georgian food), the country boasts a culinary heritage that is as exciting as it is delicious.
Food
Khachapuri (Georgian Cheese Bread) Pork trotter Rilletes and Beetroot Pkhali Khinkali (Dumplings) with Sour plum Sauce Duck Satsivi Walnut frangipane with Quince Ice-Cream |
Drink
Pheasant's Tears Kisi 2012 Pheasant's Tears Tavkveri Rose 2012 Pheasant's Tears Shavkapito 2013 Vita Vinea Saperavi 2011 Satrapezo Ice Wine 2011 |
Lebanon
About the same land-mass as Wales, what Lebanon lacks in size it makes up for in cultural diversity and culinary prowess.
Nestled in the fertile Levant in the east of the Med, Lebanon has its gastronomic roots in Ottoman cuisine but also draws heavily from neighbouring Syria, Palestine and Iran and its more recent French colonial history. Think olive oil, lamb, aubergine, spices, pickles and nuts with a touch of European.
Lebanese wine is nearly all grown in the fertile low-lying Bekaa valley. From dry and fruity rosé's to buttery whites and bold reds, Lebanese wine stands tall alongside the Old World heavyweights.
About the same land-mass as Wales, what Lebanon lacks in size it makes up for in cultural diversity and culinary prowess.
Nestled in the fertile Levant in the east of the Med, Lebanon has its gastronomic roots in Ottoman cuisine but also draws heavily from neighbouring Syria, Palestine and Iran and its more recent French colonial history. Think olive oil, lamb, aubergine, spices, pickles and nuts with a touch of European.
Lebanese wine is nearly all grown in the fertile low-lying Bekaa valley. From dry and fruity rosé's to buttery whites and bold reds, Lebanese wine stands tall alongside the Old World heavyweights.
Food
Home-cured Basturma and Hummous Crispy lamb tongue tabbouleh salad Falafal with homemade pickles Slow cooked spiced lamb, toasted almonds and smoked aubergine puree Nut cigars, labneh sorbet, cardamon poached pears |
Drink
Ch Ksara Gris de Gris 2012 - Carignan and Grenache Gris Ch Ksara Blanc de l'Observatoire 2013 - Muscat, Sauvignon Blanc and Clairette Ch Musar 1999 - Cab Sauv, Cinsault, Carignan Ksara Cuvée de Troisieme Millenaire 2011 - Syrah, Cabernet Franc, Petit Verdot Ch Kefraya Lacrima d'Oro 2004 - Clairette |