We have created a menu featuring seasonal recipes and a few surprises. And of course, we use the occasion to further explore interesting pairings with Muriel Wines.
Pumpkin, pear and gorgonzola coca
We usually recommend Pazo Cilleiro with all kinds of fish and seafood: it makes complete sense, because our Albariño is a natural match for marine flavours. But we dare to try something else here and now. A simple recipe, with seasonal ingredients, ideal for an informal snack with friends. This coca pastry combines the intensity of the blue cheese and the pumpkin's earthy sweetness. The freshness of the Albariño wraps these flavours in a delicious contrast.
Squid casserole
October and November are the best months to fish large and meaty squid in the Cantábrico sea, a perfect ingredient for stews and casseroles, mixed in with seasonal potatoes. Cooked with lightly fried onions, peppers and mild fish stock, the casserole is perfect in terms of density and concentration. A combination of sea and garden ingredients that is enhanced by an elegant and complex wine, Viña Muriel Gran Reserva, with more than 10 years of ageing protected by its underlying acidity.Sauteed pine bolet
We are in the most fungi-filled days of the year and we have chosen the tasty pine bolete (boletus pinophilus) for a simple yet enticing recipe. These mushrooms, closely related to the edulis family, grow in the pine forests of the Sistema Ibérico mountains, which run south of the Ebro river. Slightly sautéed in good quality extra virgin olive oil and sprinkled with pepper and salt flakes, they pair extraordinarily well with the volume, velvety texture and oak-aged flavours of Viña Muriel Blanco Reserva. A wonderful treat!
Poulard with chestnuts
Like mushrooms, chestnuts are one of the best products of the forests in autumn. With their rich, distinctly seasonal flavour and high nutritional value, they are a delicious companion in meat recipes. We suggest a dish of roast poulard with a double dose of chestnuts: baked with the meat and as the main ingredient in the accompanying sauce. An intense and evocative meal, which is enhanced by the fruity intensity and volume of Conde de los Andes red.
Pumpkin, pear and gorgonzola coca
With Pazo Cilleiro Albariño
We usually recommend Pazo Cilleiro with all kinds of fish and seafood: it makes complete sense, because our Albariño is a natural match for marine flavours. But we dare to try something else here and now. A simple recipe, with seasonal ingredients, ideal for an informal snack with friends. This coca pastry combines the intensity of the blue cheese and the pumpkin's earthy sweetness. The freshness of the Albariño wraps these flavours in a delicious contrast.
Squid casserole
With Viña Muriel Gran Reserva
October and November are the best months to fish large and meaty squid in the Cantábrico sea, a perfect ingredient for stews and casseroles, mixed in with seasonal potatoes. Cooked with lightly fried onions, peppers and mild fish stock, the casserole is perfect in terms of density and concentration. A combination of sea and garden ingredients that is enhanced by an elegant and complex wine, Viña Muriel Gran Reserva, with more than 10 years of ageing protected by its underlying acidity.
Sauteed pine bolet
With Viña Muriel Blanco Reserva
We are in the most fungi-filled days of the year and we have chosen the tasty pine bolete (boletus pinophilus) for a simple yet enticing recipe. These mushrooms, closely related to the edulis family, grow in the pine forests of the Sistema Ibérico mountains, which run south of the Ebro river. Slightly sautéed in good quality extra virgin olive oil and sprinkled with pepper and salt flakes, they pair extraordinarily well with the volume, velvety texture and oak-aged flavours of Viña Muriel Blanco Reserva. A wonderful treat!
Poulard with chestnuts
With Conde de los Andes Tinto 2016
Like mushrooms, chestnuts are one of the best products of the forests in autumn. With their rich, distinctly seasonal flavour and high nutritional value, they are a delicious companion in meat recipes. We suggest a dish of roast poulard with a double dose of chestnuts: baked with the meat and as the main ingredient in the accompanying sauce. An intense and evocative meal, which is enhanced by the fruity intensity and volume of Conde de los Andes red.
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