Murcia has a special bond with its festivals. Throughout the year, its inhabitants look forward to celebrating the traditions of the Region. With this premise, María Crespo and Miguel Ángel Albaladejo, chefs at Perro Limón, they combined tradition and avant-garde in a menu that recreated the most representative flavors of the festivities of the Region: the Bando de la Huerta, Moors and Christians, the Burial of the Sardine and Holy Week.
During the evening, the beer sommelier of Cervezas Alhambra, Juanjo Caravaca, held a sensory tour, discovering attendees new nuances through the pairing of some of the brand’s varieties with the flavors and textures of the different dishes. Alhambra Especial Radler was chosen to receive the guests with a Fried Sardine with Lima Kafir. The lemon juice and the cardamom hints of the beer served to intensify the citrus aromas of a dish in honor of the Burial of the Sardine.
Next, the marked notes of toasted cereal, together with the fruity flavor of Alhambra Reserva Roja, were combined with a Murciano Pisto Cream accompanied by Tierra de Almendras, Olives and Mini Seasonal Vegetables. A dish reminiscent of La Huerta and Bando. The beer sommelier chose Alhambra Numbered in Amontillado barrel To accompany the Pastela de Cordero Segureño. The intense and prominent nuances with the aroma of caramel, coconut, vanilla and wood, evoked in the audience the Moors and Christians festivities.
Finally, the notes of caramel and toasted cereal from Alhambra Barrica de Ron Granada enhanced the flavor of the Pavlova de Peras al Vino Monastrell, putting the finishing touch to the encounter with the tradition and passion of Murcia’s Holy Week.
In short, the Degustando Murcia menu allowed attendees to feel how time stands still and the senses multiply through numerous aromas, textures and nuances. A sensory experience full of anecdotes that discovered how the different varieties of Alhambra Beers enhance the ingredients that have forged the flavors and cuisine of this land.
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