THE Southern Brazil It is awarded some elements that influence their gastronomic traditions. Here, flavors are directly related to cold winds and slow fire flames. In addition to meat, the region also makes beautiful with seafood and fresh ingredients.
I was able to prove all these special aromas and flavors in the season CNN Viagem & Gastronomy: Flavors of Brazil that, after the pleasant journey through all other large regions of the countryfinally culminated in the south.
To show a little bit of what Rio Grande do Sul offers us to the table, my visit in Bento Gonçalves It began with the junction of the best of two worlds: barbecue and wine. In addition to the cups being full of the best grapes and harvests in the state, the ground fire appeared to throw even more light to the gaucho tradition of preparing meat.
“I say that The biggest ingredient is fire because he has been with us for a long time. This great source of heat was our instrument for cooking forever, ”says the chef Enio Valli while monitors the flames.
With the ground fire ready, it’s time to taste some creations of the restaurant. At the table, I sat with Lucia Porto journalist and sommeliere that helped harmonize some labels with the dishes to come.
“Brazil has been hundreds of years behind the old world cultures. So we are still learning to do a lot. But each year we earn more and more national and international awards,” says the expert.
To start the banquet, Enio made a provocation. “In the girl we started the meal with a Lula from the north coast of Rio Grande do Sul to provoke the client to understand that we also have a great coast. It passes in Parrilla and on top we bring an indigenous Andean condiment made to pepper, but that we soften with tomatoes,” he explains.
In the house, we have the option to choose two menus: eight -step confidence, and the 14 -step southern, both totally surprised. But here are some spoilers: after Lula and some empanadas, a lamb was served, meat that refers to the pampa, the second smallest biome in the country, behind only the Pantanal.
To harmonize, the chef served his own line wine, made in partnership with local wineries. The label was the “lamb”, which takes the MERLOT AND TEROLDEGO grapes and spending six months in an American oak barrel blend. The crop? “It is 2022, regarded as the ‘crop of the harvests’ by some producers.”
Finally, the Angus costel closed the meal with a golden key. Made on the ground fire, he came with toasted onions and tomatoes, common in the region.
Among so many wines, the lunch balance ended with two special gauchos: the Pizzato DNA 99 a merlot of the 2021 harvest of the pizzato wines, with dark red appearance and aromas of red fruits and spices; and the EPIC VIII, label of Guatambu Vinhos, prepared with Tannat, Cabernet Sauvignon, Tempranillo and Merlot of the 2020, 2021 and 2022 crops, with a terroir of the Rio Grande do Sul campaign. A toast!
Grape crop of 2025 should be the best of the decade to southern Brazil
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Source: CNN Brasil
Johanna Foster is an expert opinion writer with over 7 years of experience. She has a reputation for delivering insightful and thought-provoking articles on a variety of subjects. Her work can be found on some of the top online news websites, and she is currently lending her voice to the world stock market.
