CHEF’S ROOM

HOW TO PAIR YOUR IBERICO

HOW TO PAIR YOUR IBERICO

As a general rule, we always suggest enjoying our Iberico products with fresh Spanish bread (or a plain baguette) and a good wine. That’s all you need to create a memorable gastronomic heaven!

Our chef ambassador and wine educator, Doreen Colondres, says that the art of pairing is a relationship between what you eat and what you drink – a marriage of flavors. “You look for one to complement the other, making the two better together.” She shares the following recommendations:

CHEF'S ROOM

HOW TO PAIR YOUR IBERICO

HOW TO PAIR YOUR IBERICO

As a general rule, we always suggest enjoying our Iberico products with fresh Spanish bread (or a plain baguette) and a good wine. That’s all you need to create a memorable gastronomic heaven!

Our chef ambassador and wine educator, Doreen Colondres, says that the art of pairing is a relationship between what you eat and what you drink – a marriage of flavors. “You look for one to complement the other, making the two better together.” She shares the following recommendations:

Fermin Iberico How To Pair Your Iberico

WHAT TYPE OF WINE SHOULD I SERVE WITH MY FERMIN IBERICO?

WHAT TYPE OF WINE SHOULD I SERVE WITH MY FERMIN IBERICO?

by Chef and Wine Educator Doreen Colondres

There are a few suggestions to follow in the pairing world of wine. First, pair food with wine from the same region. The concept of a regional pairing is simple to understand and fundamental.

For most of history, before advances in the transport of goods and globalization, every region was pretty isolated. That meant that foods of a particular area adapted to locally produced wine or vice versa. This is perhaps one of the smartest and simplest tips when first venturing into the world of pairing: “what grows together, goes together.”

As a second rule, acidity in wine pairs well with fatty foods. Acid cuts the fat sensation, rounds out the flavors in your mouth, and cleans the palate. In other words, it will help create a balance between rich/oily foods and wine.

By combining the first rule with the second, we will end with a Cava as the greatest wine to pair with a piece of Iberico. That being said, if you only follow the second rule, almost any Champagne or sparkling wine will pair well. Most of the time, they are high in acid and low in alcohol, so the experience will be perfect.

If you are more adventurous and sophisticated, the most traditional pairing in Spain is an Iberico acorn-fed ham and a dry Sherry from Jerez (Andalusia). It is recognized as the perfect pairing for Spaniards.

A Fino, Manzanilla or a light Amontillado all have a clean refreshing flavor. These dry, highly alcoholic wines, will contrast with the salty complexities of the acornfed Iberico, making them the best partners for our luscious Jamón.

Another absolute outstanding pairing are the wines from Fermin’s region. Next to La Alberca, in the Sierra de Francia near the Portuguese border, there is a humble, lesser-known wine region that holds a treasure called Rufete grape. It’s an indigenous variety usually blended with Aragones (the local name for Tempranillo) and can also be found in Portugal. This grape is protected in the Salamanca D.O., a small viticultural area and one of the youngest Spanish D.O.s. If you’re lucky enough to find any wine from this region, it will be the ultimate perfect pairing. That’s because the high altitude in the region makes these grapes highly acidic.

Other great wine pairings we suggest, particularly if you are also tasting our Iberico Salchichón (Salami), Lomo (Loin) or Chorizo, are traditional styles of Tempranillo wines from Rioja or Ribera del Duero. A traditional style Rioja pairs well with the chorizo, and a classic Ribera del Duero pairs well with the loin and the salami.

Pinot Noir is an international grape variety that is not typical in Spain, although you can find some in Catalunya. This wine is a classic pairing with pork-based charcuterie in regions where it is more popular. Pinot Noir from Oregon or France with a Fermin salami for example, will provide a great balance without overwhelming the palate.

Remember, light flavored cuts, will love light bodied wines, so even a Barbera from Italy will go well.

At the end of the day, the best wine is the wine you love. But we hope our tips can open a whole new world of experience when tasting our products.

Salud!

Fermín Iberico a Cut Above
Fermín Iberico a Cut Above
By Chef Doreen Colondres

Fermin’s Chef Ambassador
@doreencolondres
LaCocinaNoMuerde.com