GOURMET AREA

“Wine & food experience”, the gastronomic proposal by the 2016 WBWE Gourmet Area

 

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

The third preparation was the chef’s own creation with macerated wine demonstrating that wine can also be cooked without using a stove. The meat cannelloni were the counterbalance to this “cooked” wine.

  

Sangria and fruits

As a tribute to the chef’s country and also because it is probably one of the most internationally recognized wine cocktails, the fourth drink was a sangria, whose macerated fruits worked as a dessert.

  

The Elixir

To conclude this tasting trip, an elixir based on an ancient and medicinal recipe was served: an aromatized wine in order to properly digest the enological experience.

The 36-year-old Galician chef has been devoted to his passion for cooking since he was 14 years old. He gained experience by working in prestigious restaurants such as Moncho Vilas, Hostal dos Reis Católicos at Santiago de Compostela or Arzak. His constant striving for excellence in his cooking earned him the 10th Spanish National Gastronomy Contest in 2011/2012.


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