FOR INFORMATION ON THE SANDEMAN BODEGA TOURS, TASTINGS AND TAPAS IN JEREZ - CLICK HERE 

A TASTE OF CÁDIZ

Cádiz is rightly famous for the quality of its fine foods. Whether it is fruit, vegetables or meat from its lush countryside, shellfish and fish from its coast and rivers or its celebrated wines the province has much to woo those who love fine food and drink.

To give you a taste of the province below we describe two recipes, one a taste of the coast and the other from the famous bull breeding area.

URTA A LA ROTEÑA

Ingredients:

Urta – which is the red banded sea bream for which Rota is famous.

Garlic, green peppers, onion, ripe tomatoes, bay leaf.

Ground pepper.

White wine and brandy.

Olive oil and salt.

Preparation:

Dice the tomatoes removing the pulp if they are excessively juicy. Slice the onion and peppers in strips (there should always be more tomatoes that other ingredients). Cut the garlic into thin slices. Using a glazed earthenware saucepan, cook the onions and peppers in olive oil until tender, then add the tomatoes, sliced garlic and ground pepper to taste. Stir frequently and continue cooking until the tomato is tender then add the white wine.

When the tomatoes acquire the desired consistency, add the fish and a bay leaf and cook on a low heat until the fish is done. Then sprinkle with a little brandy and remove from the fire to serve.

COLA DE TORO

Ingredients:

One ox tail – one onion, parsley, bay leaf, celery, thyme.

Diced ham, a spoon of flour, cayenne pepper, salt.

Olive oil, half a glass of fino.

Preparation:

Chop the ox tail, wash and place in a pan. Cover with water and add the onion, cut into slices, then season with parsley, thyme, bay leaf, celery and salt. Cook for two hours.

Lightly fry the chopped garlic and the ham in a saucepan with some chopped onion, a bay leaf and cayenne pepper. Add this sauce with the cooked ox tail, bring to the boil, season and cook for a further hour.

WORLD FAMOUS FINOS...

The world famous Jerez wines are produced in an area within the Jerez, El Puerto de Santa María and Sanlúcar de Barrameda triangle. The climate in this zone is warm in spring and autumn and dry in winter. This microclimate together with the area's proximity to the sea make for an optimal maturing process and the perfect development of the vines in dry white lands with a high organic content.

The varieties of grapes are governed by a regulatory board and those deemed suitable for making Jerez wines are Palomino de Jerez, Palomino Fino, Pedro Ximénez and Moscatel. The wines of the triangle fall in to the following groups, finos, manzanillas, amontillados, olorosos and dulces. The types of Jerez wine are Fino, Manzanilla, Amontillado, Oloroso, Palo Cortado, Pale Cream, Cream and Pedro Ximénez.

... AND BRANDY FROM JEREZ

On its own in a balloon glass or as a long drink, the Brandy of Jerez is a pleasure for the senses.

The Brandy of Jerez is a real pleasure for the senses, a lively drink which is internationally renowned and which owes its success to its traditional and special techniques of production and ageing. Together with Cognac and Armagnac, the Brandy of Jerez is one of the 'denominations of origin' of brandy recognised by the European Union, and a combination of its characteristics and the requirements laid down by the Regulatory Board make it unique and inimitable. From the pressing of the grapes to its moment of sale, Brandy of Jerez shows its close links with the region. It is made from the distillation of Airen and Palomino wines, and is aged in casks which previously held some type of Jerez wine: dry sherry, amontillado, oloroso, Pedro Ximénez etc. The brandies which are obtained through the distilling of the wine are traditionally called "holandas" in Jerez, and they have a strong flavour of the wine from which they originate. The Brandy is aged in casks and follows the traditional Jerez brand system of ageing Criaderas and Soleras. The official classification of Brandy of Jerez depends on the time it is aged and the characteristics of the 'holandas'. According to these criteria the Regulatory Board of Brandy of Jerez distinguishes between three types: Solera, Solera Reserva and Solera Gran Reserva.

VISIT SOME OF THE BODEGAS ON LINE

GARVEY  GONZALEZ BYASS  HARVEYS & TERRY   PEDRO ROMERO

ﾷ ALSO VISIT EL PUERTO DE SANTA MARÍA WINE AND BRANDY ROUTE