The special connection between tourism and gastronomy is shown in a while. This is displayed on the gastronomic routes, winemaking, and the search of travelers, that that in addition fascinated with natural beauty or moved by cultural, stop at the customs; here the food is essential. In response to this reality and the growth of industry in this area, the Institute of Food Max Mendoza Casá devised an interesting proposition for visitors: Cooking classes and cooking classes urban Maipú. The idea is to provide a tour of regional flavors through a cooking class. Renowned chef and his team propose to unravel the charms of this land through cuyanas recipes. So in the school kitchen, fully equipped for up to 20 students or among the vineyards in Club Tapestry with the wonderful view of the Cordón del Plata, premium quality materials excelsa, the usages, the touch of copyright and best wines come together. Classes aimed at tourists consist of a demonstration by chef and a practical part in which the attendees will make their menus; then tasting and pairing, so that learning is complete. International gourmet tourism longs to experience the full game of flavors, textures, aromas and unique combinations. For this reason it is anticipated not only break into the cuyano recipe but use these tools, these utensils, or for Mendoza Argentina are as usual and that an alien may be true rarities. Thus the clay oven, grill with wood or disc, be part of the experience of learning. The art of pairing Although the ancient canons of marriage are getting obsolete and suggests that each diner choose the wine that best accompany the dishes of your choice, Max Casá goes further and says that you should first choose the wine and then who will accompany the flavors. The sommelier school, Furno Carolina clarifies that pairings can occur by complementation or by contrast. One amalgamates the flavors of foods without producing cracks, while the other difference specifically the flavors and aromas; is one in which a flavored dish or large amounts of fat, wine produces a drag on the mouth and then want to eat again, and so on. No marriage for life, says chef unleashes laughter among those present. Then do not look for that white always accompany white meats or salads, proposed. Carolina in turn suggests that many young wines combine well with light dishes and even desserts. The champagne, which is ideal for desserts, also unleashes countless sensations with meals. The point is to try and make the accompaniments you would come good. What we eat in class demonstration we witnessed, and privileged guests, Max and his team prepared a crispy chicken wings, ideal for an aperitif; then haddock with wok vegetables and teriyaki sauce as input and cabernet veal pie. The three preparations counted among its ingredients, wines merlot, malbec and cabernet sauvignon, in this case 2003 vintage Viñas de Golf Each dish it accounted wine tasting and guide Furno Carolina shades were discovering wine, flavors, reminiscent of wood, vanilla or chocolate and red fruits. We learned how the flavors complement or hire and how those theories that we hear so often, became a reality through the delightful practice. A tip for you: if cooking with malbec, is ideal wine to accompany the meal this varietal; your guests will notice the fusion of flavors. In the relaxed atmosphere where present listened carefully to the explanations of the chef, new questions arose, everyday issues from the use of salt, spices or cooking procedures. It was truly a class in which we delight you with new knowledge and delicious dishes that we experienced. Source: Diario Los Andes
