Fall is a favorite season of chefs the world over, because with it comes an incredible range of seasonal products.<\/p>\n
The forests not only amaze us with their stunning, diverse colors, they also provide us with produce like chestnuts and highly-anticipated mushrooms. Fields are brimming with pumpkins, artichokes, escarole, thistle, and new seasonal root vegetables: potatoes and sweet potatoes. In terms of fruit, the last pears have ripened in the summer sun, and there are also seasonal fruits such as apples, pomegranates, quinces, and grapes chock-full of beneficial antioxidants, especially the red varieties.<\/p>\n
So once again it\u2019s time to fire up the stove to prepare warming dishes that will help insulate us against those dropping temperatures, and to turn it into a truly enjoyable experience, why not accompany this comfort food with one of our wines \u2013 red or white.<\/p>\n
Although hearty dishes lend themselves to red wines, a good aged white such as Vinya Gigi can offer lots of possibilities, besides going perfectly with pasta au gratin dishes, a nice onion soup, or dishes made with white meats such as chicken or rabbit.<\/p>\n
We can\u2019t stress enough that legumes such as chickpeas, beans, and lentils have the ability to counteract the effects of tannins, which is why wines that are higher in tannins \u2013 such as Vinya Le Havre, our Cabernet Sauvignon Reserva \u2013 can be a very good choice for accompanying this kind of produce, be it boiled or in a stew.<\/p>\n
This year\u2019s drought has left us with a lack of natural mushrooms, but we can find very good preserved products to add to our stews. Personally, I love how mushrooms go with wine and their undergrowth aroma pairs perfectly with Merlot \u2013 for that there\u2019s nothing better than Vinya Palau.<\/p>\n
We always say that great food deserves great wine. I save the Vinya La Scala Gran Reserva \u2013 the first Cabernet Sauvignon in Spain to be produced primarily using this variety \u2013 for game stews and soups, especially those made in restaurants committed to the local products that are characteristic of this time of year. Give it a try!
\nSergi Castro
\nSommelier<\/p>\n","protected":false},"excerpt":{"rendered":"
Fall is a favorite season of chefs the world over, because with it comes an incredible range of seasonal products. The forests not only amaze us with their stunning, diverse colors, they also provide us with produce like chestnuts and highly-anticipated mushrooms. Fields are brimming with pumpkins, artichokes, escarole, thistle, and new seasonal root vegetables: […]<\/p>\n","protected":false},"author":1,"featured_media":746,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-2434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"yoast_head":"\n