The Barrio de la Estación in Haro once again organizes its now traditional tasting. Already converted into a mandatory event for wine lovers despite having held ‘only’ four editions, this year it also opens its doors wide to wine lovers. … gastronomy by including the presence, as main actors, of great chefs of national cuisine in what promises to be a more than attractive pairing. The Tasting thus goes from a great wine tourism event to becoming consolidated as a top-level wine and food event.
The great wines from CVNE, Bodegas Bilbaínas-Viña Pomal, Gómez Cruzado, La Rioja Alta, Muga and Bodegas Roda will pair with the productions of the Michelin Stars.
Riojan cuisine will be represented by the latest Michelin Stars to arrive in the region.
The chefs have always designed their preparations thinking about the wines that will accompany them.
Miguel Caño, jug chef, has made Nublo a temple to fire and grill – fundamental in his cuisine – and under these premises, he will offer a “homage to the festivities, before the summer solstice, in which the slaughter was celebrated.” . To do this, he will prepare a marinated sow breast toast, with a very long cooking and finished on the grill, and accompanied by mayonnaise of peppers, lime and herbs to pair with the wines of Bodegas Bilbaínas – Viña Pomal ‘La Vicalanda Blanco 2022’ and ‘Viña Pomal Gran Reserva 2015’.
The Basque chef, but based in La Rioja, Iñaki Murúa – who together with his Ecuadorian wife Carolina Sánchez – runs Íkaro, has been preparing his Ecuadorian ham sandwich, tree tomato chili, pickles and stuffed leather for a few weeks now. which combines Rioja, Basque and Ecuadorian cuisines – which will accompany the Gómez Cruzado wines ‘Viña Dorana 2017’ and ‘Montes Obarenes Magnum 2017’.
Gonzalo Baquedano and Mariana Sánchez are the owners of the Ajo Negro restaurant in Logroño. Riojano, he; and Mexican, she. They will also represent their fusion cuisine in a bite: A “very scoundrel and very street” taco of Riojan stew. It is a mashed potato with chorizo and crumbled leg of lamb and the essential touch of spice to harmonize with ‘Roda 2020’ and ‘Roda I 2019’.
From other corners
The Riojan presence is joined by other chefs from different parts of the country, such as the Cantabrian Rafael Prieto, from El Serbal (Santander), who proposes a pairing between his marinated tuna, corn toast, pickles and meat juice and anchovy emulsion. Santoña and the CVNE wines ‘Monopole Clásico Reserva 2020’ and ‘Imperial Reserva 2019’.
From the other side of the Conchas de Haro, the chef of Miranda de Ebro, Alberto Molinero (Erre de Roca) will cross to offer the traditional local cuisine that he practices in a Castilian-Leonese morucha beef empanada with smoked cherry chutney, accompanied by a salad of citrus and avocado to harmonize with the wines of Bodegas La Rioja Alta: ‘Viña Ardanza 2017’ and ‘Viña Arana Gran Reserva 2016’.
Miguel Cobo develops his cuisine in Cobo Estratos (Burgos) but it has its origins in Cantabria, and he takes that mixture to his kitchen as he will also take it to a cold brioche of sweet, sour beef and fresh Thai herbs that will accompany ‘Torre Muga 2019 ‘ and ‘Flor de Muga Rosado 2022’.
The list of great chefs is completed by Alberto Toribio (Delicious Gastronomía), with one of his specialties, a paella of meat and various vegetables from the Riojan garden, a tribute to the region’s pantry, and Juan Ángel Rodrigálvarez (Kankel Bean to Bar) who will put the sweet farewell with an update of the Mozart cake that garnered so much success for years in its Vienna pastry shop.
