The Taste of Andalucia 2017 – new flavours and textures – Scribbler in Seville
Another odd-yeared September, another highly enjoyable few days spent sampling the latest gastronomic innovations from around Andalucia – and meeting the minds behind them.
The biannual food exhibition, Andalucia Sabor, held its sixth edition in Seville last month, with as wide a gamut of novel and delicious goodies as ever.
From pearls of wine to olive oil spread, this show excels at showing clever (often just starting out) producers who take the finest Andalucian ingredients, from the vine to the field, and present them in a new form, flavour or texture.
Pearls of wine – sort of liquid pearls of wisdom.
They explode in the mouth, releasing concentrated wine flavour. Heaven.
One of my firm favourites this year was Bochas. Indeed these little explosions of delight – pearls of golden muscatel, ruby port or dusky Pedro Ximenez which burst in the mouth – were so popular that producer Guillermo Boto, from San Fernando in Cadiz (near sherry capital, Jerez), had run out…
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