Valencia Cooking Class

Before we visit this wine region, we should firstly know a few things about the specific “Denominaciones de Origen” or D.O. The wines of each origin are mainly characterised by the different grape varieties. Below, we include an overview of the wines of each D.O. However, prior to beginning this journey of flavours, we must begin by wishing you – “Good Health!”. D.O. Valencia. Red wines are produced from varieties such as Monastrell, Tempranillo and Tintorera, and others such as Merlot or Cabernet Sauvignon. These wines are ruby red in colour with tones of violet and purple. Intense in aroma, their fruity notes bring to mind currants and red berries. On the palate they are powerful, rounded and full-bodied. The rosé varieties are produced using time sensitive techniques that result in special colours and aromas. Their appearance is bright with shades of currants and cherry. They deliver scents of extraordinary [Read More]

Through transferring and sharing of knowledge, renowned chefs have made haute cuisine more readily available and affordable. Extensive exposure of haute cuisine in mass media and specialist publications have encouraged restaurants to experiment with and to develop new and extravagant dishes, thus creating a new fusion of flavours and textures. In fact, I dare say that those who have survived this whirlwind of avant-garde cuisine are the ones who have managed to combine ingredients and classic flavours without denying the traditional, balancing them by combining textures and new ways of cooking. This has resulted in new, innovative, creative cuisine that can be found in the kitchens of Spain, but is earning international recognition. Fortunately for us in the Valencian Community, there are top chefs with three Michelin stars together with others who although lesser known have recently been awarded national and international honours such as Best Chef of the Year [Read More]

Tasting of olive oil is now a well established part of our culture and has become a common aspect among lovers of good food. With the recent explosion of diversity of olive oils, it has almost become a necessity to learn much more about them…to learn to distinguish and appreciate their nuances, aromas, flavours and to recognise the quality of the oil. Thus, prestigious international competitions annually reward the work of producers who in turn seek to present to the public their excellent varieties. The variety of olives is inextricably linked to the characteristics of the soil and climate in which they´re grown, which is why oils of the same variety that are produced in different regions have unique nuances of aromas and flavours. The timing of the olive harvest also influences the flavours and characteristics of the oils, largely determined by the ripeness of the olive. Varying weather patterns [Read More]