Bodegas Balbas has been the winery chosen by the Weekly magazine to appear as wines of the month of December.
Within its different Christmas publications we can find a wide variety of recipes paired with our wines, all of them made by the prestigious chefs Piluca Gil de Antuñano and María Jesús Gil de Antuñano.
Endives with Blue Cheese Mousse and Crianza Balbás
Our Balbás Crianza was selected for the second issue of the Weekly magazine. In this case, the pairing was chosen to accompany some wonderful Endives with Azu Cheese Moussel. The 18 months in barrel of our Balbas CrianzThey give it the necessary power to harmonize the powerful flavor of this type of cheese. On the other hand, the touch of cabernet and the meaty flavor of the red fruits that remind us of this red round it off so that, on the palate, it blends perfectly with the endive and the texture of the mousse.
Cod Gravlax with Le Bijou Rosé
Le Bijou Rose appeared in the Christmas edition of the Weekly magazine, pairing a delicious Cod Gravlax. This traditional Nordic dish combines perfectly with the characteristic freshness of our Le Bijou, seeing its flavor enhanced by the delicate final acidity of our pinkeither. On the palate, the variety of floral aromas make it a delicate blend that will not leave anyone at the table indifferent.
Eight wines, eight recipes
A total of eight recipes paired with the wines of Bodegas Balbas have occupied the central pages of the third publication of the month of December of the Weekly magazine.
Oysters with hollandaise sauce and Le Bijoú Rosé
Crispy Foie with Sweet Mango and Balbás Verdejo.
Thistle with Nuts and Barrel Balbás.
Fried Chickpeas with Carabineros with Balbás Balbás
Sea bream with onion confit with Ritus.
Pork Cheeks with Spices and Alitus.
Nougat cream with chocolate and dehydrated fruits with Balbas Reserve.
Guirlache, paired with Balbás Gran Reserva.