White, rosé and sparkling wine from Bodegas Vega de Yuco and seafood cuisine: the perfect pairing to surprise the palate
The premium wines'Princesa Gara’ y ‘Princesa Fayna’ were the references selected to pair the seafood cuisine of the , daughter of the aboriginal queen of Lanzarote Fayna who also gives her name to the new brut nature of the winery. These two stories will also pair with rosé, during a relaxed meeting of the gastronomic press that was held this past weekend in the facilities of this establishment, located in the Varadero of Puerto del Carmen.
The journalists and gastronomic critics Francisco Belín González, José Luis Reina, Alfonso López, Jaime Puig and Fernando Núñez, accompanied by the manager of Bodegas Vega de Yuco, Rafael Jesús Espino Curbelo, tasted the creations of the renowned northern chef Nauzet Santana Barreto, at the head now from the stoves of this port restaurant.
The meeting began with a cover of old crispy and escacho potato with red mojo sauce and cured egg yolk. A dish full of contrasts and a subtle flavor of land and sea. Representative elaboration of Lanzarote that paired with the Volcanic Malvasia on lees Princesa Gara. On the palate, this wine for aging is unctuous, long and long-lived, with balanced acidity that gave it liveliness and freshness.
The pairing continued with the rosé of black listán Provencal style and international trend, also from this same range of aging wines, to accompany a Avocado cocktail, Tinajo tomatoes and Los Valles bread with gourmet selection cured cecina. The power of flavors in this tapa worked very well with the subtlety of this sophisticated rosé, imbued with the minerality and Atlantic character of the Listán Negra grape from Lanzarote. Rosé Gara never ceases to amaze with its freshness and elegance. It is a delicate and deep wine, with a medium-high aromatic intensity in which floral notes of violets stand out. Fresh, dense, unctuous and long-lived thanks to its aging on its own lees.
The sea in its purest form burst onto the table with some natural oysters with a touch of tomato juice from Tinajo, Janubio wine salt and seaweed tempura that merged with the elegance and modernity of the new Diego grape brut nature Princesa Fayna. With this sparkling wine, made by the traditional method and aged for thirty months, the ideal pairing is achieved by contrast, for seafood, fish and starters. The freshness, balance, sparkle, creaminess, longevity and good carbon dioxide release of Fayna, also allowed maintaining the identity and purity of this small Atlantic delicacy.
As a main course, the chef surprised us with rice with fresh shrimp from La Santa, another of the specialties of seafood cuisine and a local product from this restaurant that was paired with the rosé Princesa Gara.