The classic and traditional dishes are the spearheads through which the gastronomy of the different places of the globe is shown. Juvé & Camps presents four recipes -from the European, Asian and American continents- that, paired with their premium sparkling wines, show the culinary richness of the planet, as well as the singularities of the cultures they represent:
Reserva de la Familia & lamb’s leg shredded from the Pyrenees
This is one of the cult proposals of the Catalan Pyrenees, made from a boneless leg of lamb, accompanied by products of extreme quality. This dish, only suitable for strong stomachs, harmonises perfectly with the best-selling Gran Reserva Brut Nature cava in the world -with initial notes of ripe white fruit- that will help you enjoy this forceful dish even more. The texture of the shredded meat combines very fluidly with a glass of cava, whose balance in the variety of grapes used for its preparation (55% xarel·lo, 35% macabeo and 10% parellada) and the average 36 months of aging on its lees gives it a fresh and seductive character, with a pleasant texture. Reserva de la Familia takes advantage of the characteristics of Penedès terroir, under strict premises of organic farming.
Blanc de Noirs & Thai chicken and vegetable red curry
The cuisine of South India and Thailand is incomprehensible without its curry-based dishes; spicy and full of flavor offerings that are inevitably accompanied by white rice. These types of dishes go perfectly together with this Reserva Brut from Juvé & Camps (a surprising interpretation of the Pinot Noir grape variety). Its manual harvest process and subsequent gentle pressing prevent the must from coloring and offer a combination of effervescence and sustained freshness. Its characteristic golden color (sprinkled with faint reddish) hides very fine bubbles that end in abundant rosaries forming a beautiful and persistent crown. Its aroma, an amalgamation of white and stone fruits, cherries, honey, toasted bread and citrus, will take curry to a new dimension.
Milesimé & Ecuadorian shrimp ceviche
Several countries of the American Pacific coast proudly display this culinary commitment based on raw marinated fish or shellfish. Here we show you an Ecuadorian variety, whose peculiarity is that the shrimp is cooked in its own broth. That fresh and tasty dish is harmoniously combined with this Reserva Brut cava –100% organic chardonnay, harvested by hand-, which only comes to light in very select vintages. Endowed with a spectacular golden colour, superb foam and fine bubbles, it offers a very pleasant creaminess on the palate. The combination of the microclimate of the area, the soil, the grape variety used by Juvé & Camps and even the layout of the vineyard, give Milesimé a unique terroir, away from industrial and massive processes. This ceviche, together with notes of white fruit, honey, grapefruit, toasted bread and dairy memories, will be a trending topic this summer.
Gran Juvé & Camps & risotto of Italian boletus
If the explosion of emotions and sensations triumphs on vacation, it is time to cook the classic risotto. It is lawful for a dish with such a powerful flavor to go hand in hand with one of the best-known sparkling wines from Juvé & Camps. From the Espiells property, located in Alt Penedès and harvested by hand according to organic principles. Its characteristic golden color is linked to a penetrating, complex and at the same time fresh aroma, in which white flowers and fleshy fruits can be distinguished. At Juvé & Camps we work our vineyards with the varieties that grow best in the area and we are committed to the development of strains that, while maintaining all their quality and flavor, are also very resistant.
From the comfort of your kitchen, go around half the world with exquisite dishes paired with premium sparkling wines from Juvé & Camps.
