As precisely defined by the Royal Academy of the Spanish Language, the pairing evokes that intimate and analogous union between a food and a certain type of wine. Therefore, a multitude of contents and literature on the subject have been written. However, our passion invites us to talk in depth about pairings with wines from La Manchuela.
This Spanish Designation of Origin, which emerges from the natural fusion of the mountains of Cuenca and Albacete, can boast excellent wines. Fresh and fruity whites, young reds of durable tannins, aged reds with complex aromas and bright pinks with slight acidity stand out in your cover letter.
Would you like to gather more information about pairings with wines from La Manchuela? Below, we show you a series of keys and tips to apply when selecting one product or another based on the prepared menu.
When talking about pairings with wines from La Manchuela, you should keep in mind that young wine is one of its hallmarks. They are made with a wide variety of grapes: Cencibel (early), Bobal, Cabernet Sauvignon and Syrah, among others.
The result is red wines (12° to 14.5°) with a good balance of acidity. In this sense, they are also intense and striking red colors, aromas of fresh forest fruit and wide persistence in the mouth.
Therefore, you will be right with your proposal culinary if you accompany these products with rice, Iberian meats, small pieces of charcuterie or semi-cured cheeses. In addition, they also combine perfectly with blue fish in sauce, such as cod or hake, and small mushrooms or fungi.
Similarly, don't forget to make your palate fall in love with precise fusion. of red ageing wines DO Manchuela. Grilled meats, red meat stews and exquisite Manchego Cured Cheese They're a safe bet.
There are no exact formulas in the pairing. Just the search for pleasure and curiosity to appreciate combinations that generate good attractions in the mouth.
On the other hand, the white wines of the Manchuela (between 11° and 13°) capture all the attention with their recognizable pale yellow color and their subtle transparent reflections.
Mainly made from grape varieties Maccabeus and Verdejo, they are synonymous with fresh, acidic, floral nuances and with a slight spicy touch.
But what is recommended for the best pairings with white Manchuela wines? Undoubtedly, the special menu for your lunch or dinner will be the most delicious. Take note.
In the case of young whites and barrel fermented, your guests will be delighted if you prepare your favorite recipe with white fish or seafood. And you can also present other tasty dishes that include salad, fresh cheeses, some light mousses, smoked and white meats. Success at the table is more than assured!
Finally, we cannot overlook the excellence of Manchuela rosés (between 11.5° and 13°). Considered as one of the Best rosé wines in the world, they are the ideal choice for those looking for flavor and freshness.
Its aromas, delicately extracted from the Bobal, are quickly reminiscent of traditional strawberry candies, currants, raspberries and all those wild fruits that we can find on a getaway to the countryside.
The summer season is ideal for pairing with this type of wine. They are moments of enjoyment and tapas outdoors in which you can not miss a good combination of vegetables and those rices that are prepared with time and dedication.
Or if you prefer, you will also succeed in its union with pastas, soft cheeses, tortillas, and even fruit macedonia, as rare as it may seem.
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