Vinos de Jerez con bombones belgas y dulces de El Puerto/ Sherry Wines paired with Belgian chocolates and El Puerto pastries


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Era la segunda vez que hacíamos una cata de vinos de jerez con bombones belgas y al igual que la primera vez el aforo se llenó en pocos días.  Es una cata muy especial, que no deja indiferente a nadie.  Esta vez, al igual que la que hicimos hace dos años, fue un éxito completo.

It was the second time that we had held a Sherry wine tasting paired with Belgian chocolates.   And, just like the last time, we had a full house within a few days.  It is a very special tasting which leaves an impression on everyone.  This one , like the one that we held two years ago, was a complete success.

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María José e Inma ya estaban listas para ir recibiendo a los invitados a la cata de bombones belgas y dulces de El Puerto con vinos de Jerez.  Todos recibirían una pegatina en forma de bombón y una palabra relacionada con el mundo del jerez para el sorteo que siempre hacemos al final de final de la cata.

María José and Inma were ready to greet our guests for the paired tasting of Belgian chocolates, and pastries from El Puerto, accompanied by our Sherry wines.  Everyone received a sticker in the form of a chocolate bonbon, along with a word  related to the world of Sherry.  Later, the words  would be used as the basis for the drawing which we would hold, as we always do, at the end of our tasting.

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Todos los vinos servidos, los bombones colocados en el orden que correspondía y las tejas de La Piedra y pastas del convento de las Hermanas del Espíritu Santo.

All the wines were served and placed in the same order corresponding to the chocolate with which they were paired.  In addition, there was  the ´tejas´ provided by La Piedra and the cookies provided by the nuns at the Hermanas del Espíritu Santo convent.

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Wim Casteur es un experto en vinos formado como sommelier en Francia, también se ha especializado en vinos del Marco del Jerez y da cursos a sommeliers en Bélgica. Es un enamorado de Andalucía y pasa todo el tiempo que su trabajo le permite en Sanlúcar y alrededores.  También sabe mucho de cervezas y el año pasado nos hizo en el Hotel Pinomar de cervezas belgas. Wim que es un excelente presentador nos habló de su país y de la industria de los bombones de su país.  Todo muy interesante.  Por supuesto es Sherry Explorer y estamos encantados con todo lo que nos enseña y sobre todo con su amistad

Wim Casteur is a wine expert and a sommelier trained in France.  He also specializes in Sherry wines and teaches other sommeliers in Belgium.  He is in love with Andalusia and spends as much time as his work permits in Sanlucar and surrounding areas.  He is also a beer expert.  Last year he conducted a presentation on Belgian beers at the Hotel Pinomar. Wim, who is an excellent presenter, talked to us about his native land and about the chocolate industry there.  It was all very interesting.  Of course, he is a Sherry Explorer and we are delighted with everything that he teaches us and, most of all, with his friendship.

Notas C manzanilla

Probablemente este contraste de la Manzanilla La Goya y el bombón blanco fue una sorpresa para la mayoría.  No se imagina uno hasta que lo prueba que pueda ser una armonía tan maravillosa.

The contrast between  Manzanilla La Goya and this white chocolate was probably the most surprising for the majority of us.   One wouldn´t imaged that the taste would harmonize so wonderfully.

Notas C Oloroso

Seguimos probando trocitos de los bombones con el jerez correspondiente y disfrutando a tope de todas esas sensaciones nuevas y maravillosas pero no fue fácil.  Solo podíamos probar un trocito del bombón con su vino y dejar el resto para al final y probarlos con los otros vinos y era difícil porque lo que apetecía era comérselo entero.  En fin, la mayoría, que no todos, siguieron las instrucciones al pie de la letra.

We continued tasting pieces of the chocolates with the corresponding sherry wines and were enjoying the new and marvelous sensations that we were being introduced to.  It wasn´t easy though, because we were asked to taste only a bit of the chocolates so that, at the end of the tasting, we could try each chocolate with each wine.  The reason it was not easy was because it was tempting to just eat the entire bonbons all at once.  Ultimately, the majority of us but not all, were able to resist and follow through with the suggestion to the end.

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Notas de c Cream

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Con el Cream Zuleta probamos dos bombones distintos y es increíble como variaban los sabores.

With the Zuleta Cream Sherry we tasted various chocolates and it was incredible how the taste sensations varied.

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Entre los asistentes hubo belgas, navarros, holandeses, americanos, madrileños, cartageneros, jerezanos, portuenses, roteños, maños, leoneses, alemanes, entre otros.  Siempre internacionales.

Among the attendees were Belgians, Dutch, Americans, Spaniards, and Germans.  Among the Spaniards, there were persons from Navarre, Madrid, Cartagena, Jerez, El Puerto, Rota, Zaragoza, and Leon.   As always,it was a very international group.

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Esta mezcla fue también espectacular, distinta y riquísima.  El bombón tuvo mucho éxito. Tenía un relleno pastoso con un toque de sal y con el Palo Cortado Leonor hizo unas migas perfectas.

This pairing was also spectacular, unique, and flavorful.  In addition, this chocolate enjoyed a lot of praise.  It had a smooth filling with a touch of salt.  It harmonized perfectly with the Leonor Palo Cortado Sherry.

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Habíamos empezado con el contraste de seco y dulce y acabamos con dulce y amargo, ¡qué experiencia!  Después de seguir las instrucciones  que Wim nos fue dando, al final probamos otras combinaciones con el resto de los bombones y con las pastas.  Vaya, que nos pusimos las botas y disfrutamos a tope con estos nuevos descubrimientos.

We had started with the contrast of a dry wine with sweet chocolate and we ended with a sweet wine and bitter chocolate.  What an amazing experience!  Those of us who were able to follow Wim´s suggestion to eat small pieces, were in the end able to taste various combinations of the wines with what remained of the chocolates and pastries.  There is no doubt that this was a decadent experience filled with new discoveries which was fully enjoyed by all.

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A la hora de entregar los regalos tuvimos la ayuda especial de Candela y Aitor que aunque no probaron el jerez, sí los bombones y pastas.

When it was time to conduct the drawing for the door prizes we were helped by Candela and Aitor, who were able to enjoy the chocolates and pastries, without of course, tasting any of the  wine.

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Los bombones llegaron desde Bélgica por mensajería unos días antes y fueron derechos al refrigerador.  Las tejas de La Piedra son de una calidad excepcional.  Ahora además de las clásicas de almendra las hay de coco, de almendras y sésamo con un toque de sal y las de pipas que nos encantan.   Había también una buena variedad de los dulces de las Hermanas del Espíritu Santo todos estupendos.

The chocolates arrived from Belgium, by courier, a few days prior and they went directly to the refrigerator.  The teja pastries provided by La Piedra are of an exceptional quality. In addition to the classic almond-flavored tejas, they also make:  coconut tejas, an almond teja containing sesame seeds and a touch of salt, and a pumpkin teja with a variety of other seeds, which we all love.   We also had a fantastic variety of sweet pastries provided by the nuns of the Hermanas del Espíritu Santo convent.

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Aquí hay un pequeño video con algunas fotos más.

Here is a short video with some more pictures.

 

 

 

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Categories: Tastings & Pairings / CatasTags: , , , , ,

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