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DIEZ Ok6.Qxp Summary Edited by LANDALUZ, Certified Quality Business Association Editorial Board LANDALUZ, Certified Quality Business Association D. Manuel Jurado Toro D. Ángel Gómez Esquinas D. Álvaro Guillén Benjumea D. Jesús Barrio Rubio D. Alfonso Hidalgo Romero D. Francisco Artacho Sánchez General Secretariat D. Juan de Porres Guardiola D. Santiago Urquijo Ruiz-Giménez D. Pedro Parias Jiménez Dña. Mariella Cingolani Coronel D. Miguel Angel Jiménez Segador D. Armando Dávila Miura D. Felipe Toro Benjumea D. Ignacio Gavilán Begines 44 Smells Celia Jiménez, Editorial Coordination and Design a woman with a star GLOBAL PRESS Carlos Javier Aguilar Galea Paloma Rodríguez Rodríguez Rocío Manteca Medina Avda. San Fco. Javier, 24 Edificio Sevilla I planta 9ª - Mód. 7, 41018 Sevilla Tel.: +34 954 92 32 33 - +34 954 70 24 50 Fax: +34 954 92 29 65 [email protected] Photography Miguel Ángel Cano Pérez, Landaluz´s archive, Extenda, Miguel Ángel Cárdenas´s archive. Translation Arual & Company, traducciones corporativas. This magazine has the support of EXTENDA, Trade Promotion 52 Routes Agency of Andalucia. Barroque Écija, the city of the sun LANDALUZ, Certified Quality Business Association Avda. de Grecia 8 - 41012 Sevilla Tlf: +34 954 23 48 49 -+34 954 29 63 19 Fax: +34 954 62 32 06 [email protected] www.landaluz.es We would like to thank: Ángel León, Celia Jiménez, Bodegas Campos, Miguel Ángel Cárdenas. Depósito Legal: SE-0181-06 4 ANDALUSIAN FLAVOUR Summary Summary...........................................................4 Words Editorial........................................................6 Trade Promotion Agency of Andalucía.........8 Landaluz Best novel cook of the year........................12 Flavours Foods to make life easier............................22 Puerto Escondido Ángel León.............................40 Smells Celia Jiménez..................................................44 58 Ideas Routes Barroque Écija................................................52 Cárdenas Livestock Cárdenas Livestock Raising............................... Raising Ideas 58 Etc. Cárdenas, Caballos y Casa...................................68 Pause San Marcos Castle............................................70 New Features............................................................78 We are...........................................................................84 MISPRINT IN PREVIOUS ISSUE: In our last issue an error occurred in the article written on Fino wine. We clarify the mistakes by noting the following considerations. Wine production is mainly based on two grape varieties: the “Palomino fino” and “Pedro Ximénez” varieties. Both are cultivated in the Jérez Region, the first being the predominant in Jerez, while the second is a variety almost exclusively cultivated in the Montilla-Moriles Region. The grapes which are recollected in Jérez have a potential content of around 12-13%, while the grapes in Montilla-Moriles usually reach 15-16% during grape harvest. This difference in alcohol content which is achieved in wines recently fermented, makes unnecessary the fortification (encabezado – addition of wine alcohol) in the Montilla-Moriles wines, while in Jerez it is common practice. With respect to the flor de velum, the yeast is developed from the wines nutritional components such as ethanol and glycerine. It is referred to as aerobe aging, where the flor de velum protects the wine from oxidation. The transformative 40 Puerto Escondido effect which the flor de velum exercises over the base wine is remarkable, creating scores of new compounds which were Ángel León not present in the original wine. ANDALUSIAN FLAVOUR 5 Words Manuel Jurado Toro 6 ANDALUSIAN FLAVOUR Words Dear Friends, It is with great pleasure that I contact you once more with this 10th edition of Andalusian Flavour, in which healthy nutrition and the Mediterranean diet play centre stage as synonyms for Andalusian agro-food production. For many years now, and as part of their Leading chefs play a central role in R + D commitment to offering a wider range of activities within the large food industries, and better services to the consumers who visit their talent, coupled with their creativity and their client’s shops, Andalusian industries knowledge of these companies’ sensibility to have been dedicated to innovation and the innovation, opens up an infinity of development of new products which can be possibilities: new forms, textures and tastes adapted to the new consumption models serve to enliven dishes, just like a meal evident in this era in which less time is which drifts over a monochrome taste reserved for cooking. If we unite these two panorama and those individuals who spend variables of healthy nutrition and time, we their lives over stoves, looking for new are presented with what we like to call fast solutions in a space in which quality and good and slow food. excellent service are of fundamental importance. In this occasion, we would like to This enriching collaboration between chefs offer you a wide and industries has been mutual, bringing selection of creativity, innovation and a scene worthy of products, which the finest theatres, whilst achieving quotas as you can see, which, until now, had been completely are united under inconceivable. I hope you enjoy the very our exciting new best that Andalusia has to offer just as much LANDALUZ as we did. promotional campaign, called It would be impossible to end here without the Nouveau thanking all those individuals and institutions Chef of the Year that have made this possible, including the – ANDALUSIAN Andalusia Regional Ministry of Agriculture TASTE. and Fishery, which once more offered our organisation its unconditional support in the A new concept promotion of Andalusian companies and has been born: R brands which possess the renowned + D + C QUALITY CERTIFICATE. We would also (Reserch + like to thank our trip organisers, and the Development + Associations of Seville for demonstrating Cooking). It has their confidence in LANDALUZ and its officially become attempt to provide both the agro-food, reality, a range of hotel and catering industries with such a chefs and valuable tool for promoting the industries have consumption of Andalusian tourism, decided to work gastronomy and of course, its products. together to identify values and solutions to Editorial ensure mutual improvement. ANDALUSIAN FLAVOUR 7 Words The IV Andalusian Wine Conference, organized by the Department of Treasury through the International Promotion Agency of Andalusia (Extenda), in collaboration with the Chambers of Commerce of Jerez and Cadis, received this year over thirty importers from fifteen countries and ten international media outlets interested in the offers presented by the thirty-five participating Andalusian Wineries. The Victoria Monastery in “El Puerto de Santa María” (Cadis) hosted on the 23rd and 24th of May this bi-annual event, whose main objective is to offer business opportunities to the Andalusian wineries at international level. To that end, the Regional Government gathered importers and distributors from Germany, Argentina, Belgium, Chile, China, United States, Hungry, Japan, Mexico, Poland, Portugal, Chec Republic, Russia, Singapore and Vietnam. Furthermore, the international delegation visited the vineyards and wineries of some of the participating enterprises and met with all of them on an individual basis. The agenda included, on May 24th, the visit of another forty importers, as well as ten international journalists invited by the Vinoble 08 Fair organizers. The conference was attended by thirty-five wineries of Jerez and Manzanilla de Sanlúcar Designation of Origin, Brandy de Jerez D.O., Montilla-Moriles, D.O., Málaga y Sierras de Málaga D.O., Condado de Huelva D.O., as well as, Brandy, Liquor, Tinto and White Wine producers. Extenda Trade Promotion Agency of Andalucía Promotion Trade 8 ANDALUSIAN FLAVOUR Words The participating companies came from Málaga (Friedrich Schatz Winery, El Chantre Vineyard and Winery and Cortijo los Aguilares Farm), Seville (Fuente Reina Winery, González Palacios Winery, and Colonias de Galeón Winery), Córdoba (Alvear, Moreno PLC, Robles Winery, Aragón and Company Winery and Pérez Barquero), Granada (Señorío de Nevada Winery and Pago de Almaraes) and Huelva (Infante Winery). In addition, the event was also attended by brands from Cadis (Aecovi, Álvaro Domecq, 501 del Puerto Winery, César Florido Winery, Emilio Lustau, Gutiérrez Colosía, Hidalgo-La Gitana, La Cigarrera Winery, J. Ferris Winery, Pedro Romero Winery, Rey Fernando de Castilla Winery, Tradición Winery, Williams & Humbert Winery, Ximénez-Spínola Winery, Wine Producer and Distiller, Delgado Zuleta, González Byass Winery, Osborne Winery, Valdivia Winery, Huerta de Albalá and Rives Pitman). IV Andalusian wine conference ANDALUSIAN FLAVOUR 9 Words Andalusia and the international wine market Andalusian wines reached international sales of over 114 million Euros in 2007. The main purchasing countries of the regions wine exports during the last financial exercise were, in this order, United Kingdom, Netherlands and Germany. By product type, wines from Jerez cornered 46% of the regions total in international sales. The IV Andalusian Wine Conference coincided with the celebration of Vinoble 08, the VI International Fair of Noble Andalusian Wines of Jerez, which took place from the 25th to the 28th of May in Jerez de la Frontera, allowing the free exchange of professionals attending both events. The Agriculture and Fisheries Council present
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