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For me, food and wine-pairing is a game for the senses.
We play with our senses, our freedom to decide what is a good match
for different textures, different flavours, different sensations,
solid, as we are going to see later, but also liquid,
because different wines bring different nuances and play with food
and so the professionals can prescribe which is the best match,
but later each client must decide according to their own tastes
which dish and which wine can be paired or not following their own criteria.
To me, a bold wine-pairing means to enjoy and to be able to think outside the box
to match gastronomy and wines so any person can decide what to do
and how he feels like with a certain pairing
and with the guidelines set by the professionals, to dare to enjoy it and to do whatever one thinks best.
For our first pairing we are daring to match a Vermut de Luna, an artisanal biodynamic and homemade vermouth
from the area of la Conca de Barbera, with grilled meat or a tartar, so the sweet sensations from the vermouth
combine with the salty flavour of the tartar. And we can enjoy the complexity of the interaction between
both contenders: gastronomy and wine.
For our second pairing we are going to combine a cheese in oil, which will bring greasy, unctuous, lactic sensations to our mouth,
with a Gramona Imperial cava, a Gran Reserva cava which will bring its creamy bubble
and will enhance, with its flavour, any of the cheese's textures.
It will also freshen our mouth leaving a very pleasant sensation,
urging us to have more cheese and more cava to wash it down.
Another extremely enjoyable combination is a pairing of red wine and chocolate,
so the sweet and unctuous sensations the chocolate leaves in our mouth pair up with an Habla Syrah 2010,
the Habla number 10, to be specific, which brings a hint of blueberry and redcurrant,
which are an excellent match for chocolate,
along with a smoked touch and traces of toffee which go very well with any kind of chocolate we like.