Martín Berasategui flanked by Representatives of the Cooperative Cristo de la Vega
The Cooperative Cristo de la Vega has presented its wines and the perfect food pairing that the three Michelin star Chef has devised to accompany them
Yugo wines have been the co-stars of this tasting session, which has been commented by the owners of the winery Cooperativa Cristo de la Vega along with the three Michelin star Chef Martín Berasategui, who has created a series of original recipes to boast the characteristics of these wines, the other stars of the activity.
For example, for the 'Yugo White Wine, a single variety Airén with aromas of banana and tropical fruits and hints of anise, the Basque Chef has proposed a pineapple peach gazpacho with Txacoli-style cockles, while the 'Rosé Yugo', a blend of 80% Garnacha and 20% Tempranillo, a fresh and aromatic wine with raspberries aromas, Berasategui has created a sandwich of scallops and herbs in spider crab infusion with raw celery, turnip and artichoke salad.
On the other hand, the stakes in play for the range of red wines have been more authoritative. Thus the 'Young Yugo Red Wine', a clean and brilliant blend of Tempranillo, Syrah and Merlot, has been paired to perfection with a farmhouse egg with liquid herb salad beets, Basque stew carpaccio and fresh cheese, according to Berasategui's view, reserving as he has the grand meats for the more powerful wines of the Cooperative Cristo de la Vega.
Thus the Basque Chef has proposed an Araiz Young Pigeon made in steakhouse fashion with a bone of fresh pasta, smothered in chive marinated wild mushrooms with subtle touches of truffled cream for the 'Crianza Yugo Red Wine', a wine that comes from 30 to 35 year-old vines, a wine with sweet and smooth tannins and a nice structure; while the Reserve red wine 'Yugo 50 Aniversario', the star of the winery, the wager has consisted of 'Luismi' lamb carbon-roasted with the Cooperative's vine wood, with a terrine of potato, mini Ibérico bacon and wild mushroom marmalade.
Finally the 'Yugo Brut', a sparkling wine, 80% Airén and 20% Chardonnay, flavorful in mouth, powerful with nice structure and crisp acidity, Berasategui's suggestion has been an oyster with watercress, arugula and apple chlorophyll, lemongrass, fennel and wood sorrel cream.
In as far as FENAVIN is concerned, according to Javier Ramón Ruiz García, Manager of the Cooperative Cristo de la Vega, "once again, yet another year we just had to come back home, to Fenavin, with something different, because when we started talking about innovating in all senses, we have received nothing but facilities and support on the part of the Trade Fair's organization".
The internationally renowned Martín Berasategui is one of the architects of new Spanish cuisine, championed by Ferrán Adriá. The restaurant that carries his name is located in Lasarte-Oria (Guipúzcoa) and it has been rated with three Michelin stars. He also counts with other restaurants such as the Kursaal in San Sebastian with one Michelin star or the Guggenheim Museum in Bilbao, etc.