Amognst good things at Mercat de Mercats (and there are many of them), speeches about gastronomy are my favourite ones.
And if it is one by Pep Nogué, knowledge is assured.
He talked about "Girona Excel·lent", an agroalimentary label for Girona products. Before having it (not for always, but for a time) products must be tested in blind tastings that will determinate their quality and if they deserve the label. This tries to defend territory, producers, product origins and the way of doing them.
Catalonia, in general, although it is an small territory, it has a group of different micro-climates that allow different productions. And because of small producers almost 400 different cheeses are made when some decades ago there were few of them. Talking about beer, the same: in fifteen years from no craft brewer, reached 100 brewers. Being crafter does not mean doing everything with the hands and alone. A crafter has a good element, a good technique and, obviously, uses machines or new techniques that allow to improve.
And we made some tastings of products paired with the proper drink.
We started with a wonderful Escala anchovy with a delicated flavour, a delicious sea scent and a meaty texture. This is because a curating process that depends on every anchovy and the care with the product: it is packed by hand.
For pairing it, we drank a delicate cider (Mooma) made with IGP Girona apple.
Immediately, an extraordinary foie salé entered. It is a duck foie that once is veins removed it is cured in salt, it does not is cooked. It has a very delicate taste, without the presence of iron taste of many patés. We were in front of a piece that seemed butter: it melted.
The dance partner was a Marina beer, so fresh, with fruity and floral scents because of hop.
The third piece we tasted it was a La Balda cheese. A so delicious cheese of soft paste made with raw milk of cow. It has a understory scent combined with butter.
Cheese was paired with a Maragda, a young wine, made with Macabeu and white Garnatxa grapes. Refreshing... it cleaned mouth very well.
I would like to underline a Pep Nogué comment as advice: although cheese is associated to red wine, 90% of cheese must be paired with white wine.
And if it is one by Pep Nogué, knowledge is assured.
He talked about "Girona Excel·lent", an agroalimentary label for Girona products. Before having it (not for always, but for a time) products must be tested in blind tastings that will determinate their quality and if they deserve the label. This tries to defend territory, producers, product origins and the way of doing them.
Catalonia, in general, although it is an small territory, it has a group of different micro-climates that allow different productions. And because of small producers almost 400 different cheeses are made when some decades ago there were few of them. Talking about beer, the same: in fifteen years from no craft brewer, reached 100 brewers. Being crafter does not mean doing everything with the hands and alone. A crafter has a good element, a good technique and, obviously, uses machines or new techniques that allow to improve.
And we made some tastings of products paired with the proper drink.
We started with a wonderful Escala anchovy with a delicated flavour, a delicious sea scent and a meaty texture. This is because a curating process that depends on every anchovy and the care with the product: it is packed by hand.
For pairing it, we drank a delicate cider (Mooma) made with IGP Girona apple.
Immediately, an extraordinary foie salé entered. It is a duck foie that once is veins removed it is cured in salt, it does not is cooked. It has a very delicate taste, without the presence of iron taste of many patés. We were in front of a piece that seemed butter: it melted.
The dance partner was a Marina beer, so fresh, with fruity and floral scents because of hop.
The third piece we tasted it was a La Balda cheese. A so delicious cheese of soft paste made with raw milk of cow. It has a understory scent combined with butter.
Cheese was paired with a Maragda, a young wine, made with Macabeu and white Garnatxa grapes. Refreshing... it cleaned mouth very well.
I would like to underline a Pep Nogué comment as advice: although cheese is associated to red wine, 90% of cheese must be paired with white wine.
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