Tag Archives: Tío Pepe

Sherry, the new trend in pairing

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For a long time in the gastronomic world we have had in high esteem the wines from Jerez (the sherries), especially the “fino” variety of sherry, these wines have very special characteristics thanks to the unique fermentation process that they follow and are the most recommended to pair with appetizers or meals due the fact that their fermentation process makes them stimulate the taste buds way more than other wines.

The world of restoration is beginning to establish the fino as a key to pairing and in the mixology world it is increasingly being included in recipes, in fact in Ideal we have talked about cases like the Tio Pepe Challenge. I’ts been a few years now since in Ideal we decided to start buying the Tio Pepe Fino in Rama, a limited edition wine that is made especially for the Fería de Abril festivity, a very popular holiday in Andalucía, this wine stands out for its freshness and intensity, it’s the perfect wine to pair with fish and seafood and also with tapas (of course!), in Ideal we recommend to accompany this fino with some of the tapas that we make like the potato omelette, the table of stilton, the tapa of anchovies or with the white clams form the Galician rías tapa.

We encourage you to pay us a visit and enjoy a good tapa with the Fino en Rama 2017 and get off to a good start this summer!

1HOY COMEMOS CON... EN LOS TRONCOS. DANIEL PEDRIZA.

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Semifinal Tío Pepe Challenge 2017

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On Monday 25th we were part of the jury in the international contest of cocktails with wines of Jerez Tío Pepe Challenge, this contest brings together every year more than 400 professionals from different parts of the world (Germany, Mexico, United Kingdom, Sweden, Italy, Colombia and Chile) with the aim of exploring the diversity and potential of the wines of Jerez in the production of unique, creative and breakthrough cocktails.
The jury was composed of Pedro Rebuelta, Vice President of González Byass, Antonio Flores , Winemaker and Master Blender by González Byass, Boris Ivan , International Brand Ambassador of González Byass, Óscar Guitart, sommelier, François Monti, journalist specialized in cocktail and Josep Maria Gotarda of Ideal Cocktail Bar and president of the Spanish Association of Mixologists.

In the semi-final of monday it was decided to grant the access to the international final, which is going to be held in Jerez on May 17 at the Bodegas González Byass, Eduardo Barrios, from Wine Cocktail Masters, thanks to his cocktail: Jerezade. We want to congratulate him from here! Eduardo is the founder of Wine Cocktail Masters, a cocktail catering where he continues to work to this day developing new forms of consumption of wines and spirits.
As a prize for his victory, in addition to going to the final, he will have a place for V Sherrymaster by Tío Pepe , which will take place in this winery in Jerez on 6 and 7 of September.

This year more than a hundred bartenders have been presented for the Spanish semifinal, among which 10 were the ones who, after passing an online test on the world of sherry and presenting cocktail proposals, agreed to the grand finale where they had to demonstrate their knowledge of these millennial wines through three tests. The first, a recreation of the classic cocktail, Sherry Cobbler ; The second, the elaboration of an own recipe based on the wines of Jerez of González Byass and, finally, the final test: Tío Pepe’s service using the venencia .

Here is the recipe and ingredients to make the Jerezade:

Jerezade

  • 5 cl. of Amontillado Viña AB.
  • 2 cl. of Brandy Lepanto Solera Gran Reserva P.X.
  • 5 cl. of White grape must.
  • 2 cl. of Marie Brizard’s orgeat syrup.
  • 1 dash of chocolate bitter from bitter truth.
  • Garnish with a roasted cinnamon stick and an almond blossom.
  • Mix all the ingredients in the shaker, shake and serve in a glass of double Martini.

Finally we leave here some photos of the event, and now we can only wait for the international final!
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