El Restaurante La Carbona inaugura una gama de vinos de jerez de cuatro bodegas jerezanas, Faustino González, Maestro Sierra y Cayetano del Pino & Cía y Williams & Humbert. Javier Muñoz Sr., propietario de La Carboná, y su hijo, Javier Muñoz Jr. son los dos Sherry Explorers Honorarios. Javier Sr. nos contó que desde su inauguración en 1993, han ido buscando un elemento diferenciador y que después de algunos años han encontrado en el vino de Jerez.
La Carbona restaurant has introduced a range of sherry wines from four different Jerez wineries, Faustino González, Maestro Sierra, Cayetano del Pino & Cía, and Williams & Humbert.
Javier Muñoz Sr., the owner of La Carboná, is a Honorary Sherry Explorer, as well as his son, Javier Muñoz Jr. Javier Sr. told us that, since the restaurant´s inauguration in 1993, they have been looking to incorporate a differentiating element and that, after some years, they have found that element in sherry wine.
La Carboná es conocida por muchos como el restaurante de los vinos de jerez y su cocinero, Javier Muñoz Jr. como el Chef del Sherry. El jerez siempre ha sido importante en sus platos al igual que en su bodega que es muy “extensa”. Cuatro bodegas de Jerez han participado con alguno de sus vinos que han sido seleccionados con mucho cuidado y se les ha creado a las botellas una etiqueta propia.
La Carboná is known by many as the restaurant of sherry wines and its chef, Javier Muñoz Jr. is known as the “Sherry Chef.“ Sherry wines have always been important in creating their dishes. They have also been a very important part of their wine cellar which they describe as very “extensive.”
Four Jerez wineries have cooperated in the restaurant´s effort by offering some of their wines, which have been carefully selected. These bottles have been given their own unique labels. Customers can enjoy these special wines in the restaurant, and/or purchase them and take them home.
Los vinos son los siguientes: The Sherry wines include the following:
FINO de FAUSTINO GONZÁLEZ
Se trata de un vino embotellado en rama, es decir, que va de la bota a la botella directamente y que todos tienen una media de 6 años. Se trata de un vino hecho con soleras de 1900, criado en botas viejas, es un fino clásico y que gusta mucho.
FINO de FAUSTINO GONZÁLEZ
This is a wine that is bottled directly “straight from the barrel.” That is, it goes from the aging barrel to the bottle directly and that all have been aged an average of 6 years. It is a wine made with the sherry wine from “solera barrels,” dating back to 1900. This means that the wine has been aged in old casks. It is a classic fino that is well-liked.
AMONTILLADO DE 12 AÑOS de MAESTRO SIERRA
Maestro Sierra participa en este proyecto con su amontillado de 12 anos, un vino que segun el Chef Javier Munoz “da un ahumado unico” y que puedo asegurar que está exquisito (lo probé el día de año nuevo).
12 year old AMONTILLADO by MAESTRO SIERRA
The Maestro Sierra winery has offered its 12 year old amontillado, to the restaurant´s effort. It is a wine that, according to Chef Javier Muñoz “provides a unique smokiness” and which, he assures, is “exquisite.” (I agree, since I had the pleasure of tasting it on New Year’s Day).
PALO CORTADO de CAYETANO DEL PINO & CÍA
Sobre el palo cortado de Cayetano del Pino, el chef del Sherry destaca que lleva tiempo trabajando su maridaje, especialmente “el rodaballo con palo cortado, cuya salsa es muy elegante y gusta muchísimo”. Asimismo, recordó que “dentro de la gama de bombones que tenemos también en colaboración con Daniel Jiménez, de la pastelería La Rosa de Oro, destacan por estar rellenos de palo cortado”. (Hay que probarlos!!)
CAYETANO DEL PINO & CÍA’S PALO CORTADO
Regarding Cayetano del Pino’s palo cortado sherry wine, the Sherry Chef emphasizes that he has been working on its pairing for some time, especially with “the turbot fish and its palo cortado sauce which is very elegant and is always pleasing,”. He also mentioned that “within the range of chocolates that we have created, in collaboration with Daniel Jiménez of the La Rosa de Oro bakery, they stand out for being filled with this palo cortado”. (You have to try them!!)
OLOROSO para COCINEROS PROFESIONALES de WILLIAMS & HUMBERT
Javier Muñoz Sr. nos explicó que se trata de un oloroso que quieren utilizar exclusivamente con cocineros profesionales. La intención de dicho oloroso es que tenga cuerpo con cierta vejez y con peso en la boca. Están muy ilusionados ya que por primera vez se va a crear un vino dedicado al sector profesional, nos dijo Javier Muñoz Sr. quien hizo alusión a una frase de Beltrán Domecq: “No se concibe el vino de Jerez sin la gastronomía”. Esta gama de nuevos productos se comercializan ya en el restaurante La Carboná aunque también se pueden adquirir en su página web: https://lacarbona.com/tienda.html
OLOROSO FOR PROFESSIONAL COOKS CREATED BY WILLIAMS & HUMBERT WINERY
Javier Muñoz Sr. explained to us that this is an Oloroso sherry that was created for the exclusive use by professional chefs. The intention for the creation of this oloroso was that those chefs have an oloroso that is full-bodied, and that also has a certain ageing and weight on the palate. They are very excited about this sherry wine since it will be the first time that a wine specifically dedicated to the professional sector will be offered. Javier Muñoz Sr. made allusion to a phrase attributed to Beltrán Domecq: “Sherry wine cannot be conceived without considering gastronomy”.
This range of new products is already on sale at La Carbona´s restaurant, although they can also be purchased at its online store. https://lacarbona.com/tienda.html
(Información Diario de Jerez; La vozdigital)
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