At the 8th World Bulk Wine Exhibition, the Gourmet Area, under the supervision of Kike Piñeiro, emphasized the possibilities of wine through cocktails, in harmony with gastronomy.
For the fourth consecutive year, Kike Piñeiro, chef and co-owner of the restaurant A Horta d’Obradoiro in Santiago de Compostela (Spain), paid homage to wine. This time, he did so using a format as attractive as well-known: cocktails. Named “Wine & food experience”, this proposal comprises five different wine blends, which made a tongue-in-cheek reference to various periods and countries, combining some symbolic culinary creations and also the chef’s own creations. Each cocktail was accompanied by a little appetizer in order to complement the tasting session
Wine & Soda and the sea bite
To begin, a refreshing and simple sip: wine and soda, served with an Atlantic appetizer.
Verjuice cocktail (by Paolo) and pickled bivalves
Once appetite was wetted and taste buds were excited, a fish in vinaigrette coupled a cocktail elaborated with verjuice, an acidic juice obtained from pressing unripe grapes. Very appreciated in Europe, particularly in the Middle Ages, the verjuice is here recaptured, thanks to its recent revival as a soft-drink and as a seasoning in Australia.
Macerated wine and meat cannelloni