Wine tourism is booming in Spain and in the world, but our gastro-oenological experience at Bodega Pere Ventura will undoubtedly remain in the retina of our attendees as one of the most exciting.

• Food & Beverage Experience Made in Spain Gourmet & Michelin Star
• A pairing with glamor and Made in Spain Gourmet
• Joel Castanyé, Michelin star with an air of Lleida

We have always said that we believe Made in Spain Gourmet because we want to take the brands that offer Spanish gourmet products as far as possible. For this, we know that there is a good base of them, but that, in general, a great effort must be made to raise the level of them, either in packaging, their marketing in general, their facilities, etc.

But with Pere Ventura, that step no longer has to be done. It is the paradigm of the Spanish gourmet brand. Has it all. A product of the highest quality, seductive and premium packaging, facilities of great beauty and the highest quality of finishes, and a professional and highly qualified team. What else can we ask for? Honestly nothing, well yes, our touch Romero Premium Networking, which completes an experience there, without a doubt, unforgettable. And that's what we did together last Friday, November 11.

Food & Beverage Experience Made in Spain Gourmet & Michelin Star

El Alt Penedes, It is a region that is only 30 minutes from Barcelona along the highway, and in addition to its geographical beauty, it has a special charm. Surrounded by several mountains that protect them from cold, humid winds and other natural inclemencies, it is a capricious and uneven area, which offers exceptional wines, every day more, by the way, and it is par excellence, the capital of Cava. The Catalan sparkling wine with a great tradition and that, in recent years, the products Premium, are close to the French sparkling wines.

But some more than others. The Ventura family, about to do the 30th anniversary of its creation back in 1992, he opened one of his houses, beautiful and elegant, as was the winery Peter Ventura en Sant Sadurni de Noia (Penedes). And it allowed us to share a beautiful experience, not only by publicizing the wonderful and unique cavas and wines from its wineries, but also by merging gastronomy and wines, to offer something different and memorable at the same time.

On an impeccably well-scheduled tour, with the sensitivity of using languages ​​recognizable by attendees (more than 80 percent of them were from our resident international community), we were all amazed to see how everything is thought out in the elaboration of cava in their wineries. We were even able to witness things that are really a secret that we cannot reveal, because that is how their rules govern not being able to explain it.

The production of cava is a complex process and in the hands of professionals who love it and who always want to improve it, it is a real spectacle to see it live.

A pairing with glamor and Made in Spain Gourmet

Seeing the faces of those attending this experience was a luxury for us, they seemed happy and interested in everything that was explained to them. And when we get to the brand-new room for pairings, certainly everyone, including me, gets excited. Everything was perfectly prepared, meticulously to enjoy a high-level pairing… Spanish.

Mireia Juve co-founder of the wineries Peter Ventura He gave us a warm welcome here, in his new room. It was like being in an avant-garde cultural scene.

We enjoy products Made in Spain Gourmet paired with premium cavas Peter Ventura, designed by Xavier La Huerta.

In this case a cheese of Skull, Córdoba, el Tormentoso, alludes to the blue veins in the cheese cut that we associate with its intense flavor.

A blue cheese with a sparkling flavor where penicillium roqueforti blue mold develops a surprising range of flavors and aromas in the milk produced and made on the Juan Naranjo farm. The pasta is smooth, unctuous on the palate and displays a battery of flavors around blue that surprises with its intensity and diversity. That we pair with black fig jam from Albesa (Lérida) from Antoinette Fruits, pure fruit without added sugars and preservatives, which is ideal with sweet and savory, as was this occasion.

It is a cheese that harmonized perfectly with the Pere Ventura Tresor Cuvee.

A cava with an unctuous, structured, complex texture, with a beautiful aromatic touch that ranges from ripe peaches to toasts and spices. A gastronomic cava designed to accompany high-end dishes. CUVÉE is a Grand Reserve wisely elaborated thanks to a combination of two grape varieties –Xarel lo y Chardonnay–, vinified separately and with a notable percentage of Chardonnay fermented in oak barrels that accentuates its complexity.

Acorn-fed ham 100% Iberian breed Enrique Tomás, This delicious ham stands out for the purity of the Iberian breed. These types of pigs guarantee their excellent meat quality due to their ability to infiltrate fat into the muscle. This fat, which is one of the main causes of its spectacular flavor, is generated thanks to a controlled diet and exercise carried out by the animal. With a cure of between 36 and 42 months it is a black label ham, that means that both the father and the mother of this pig is also of 100% Iberian lineage. And we pair it with cava Pere Ventura Vintage 2015.

A penetrating, vigorous, refined and deep sparkling wine. This is a wide, intense and robust cava, by far. Creamy, velvety to the touch and bubbles with a very, very fine texture. A Spanish champagne. The Vintage They are large reserves of exceptional and representative vintages of the terroir and the brand Peter Ventura: elegance, identity and celebration. Limited edition cavas for demanding palates and to celebrate and experience the intensity of the moment. Ideal for sharing and also as a gift that leaves a mark on the other person.

Both pairings, and lunch, had the bread of PanHealth, as always exceptional.

Joel Castanyé, Michelin star with an air of Lleida

For the end of the experience, there was still to enjoy the best, a menu designed by Joel Castanye, owner of the Restaurant the boscana with Michelin Star since 2016. In an incomparable room that prides itself on being a living room of a royal palace, we enjoy a cuisine from Lleida, sustainable, seasonal and above all, healthy, because Joel's idea is to end up full, but not heavy on the stomach, and got.

Here we enjoy and get to know wines from the other wineries of the group, Canbas, in the Penedés, and Mervm Priorati, in the Priorat. Simply exceptional. To end the experience again with a Pere Ventura Vintage from 2017, this time Rosé.

Praise, excited customers, surprised by the quality of the entire experience ... again in Rosemary Premium Networking we knew how to combine, place, products, and people in perfect balance. And then with those ingredients, only The Best can come out.

AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.