And what can we say about white wines? We have never had some many good white wines as we have now. Savouring a white wine with one of Bruno’s recipies is an absolute pleasure, and reality prevails and the well elaborated and wisely chosen like the ones we can find in all establishments who invite us to uncork a bottle and serve it alongside a pasta salad, an aromatic fish and daring fillet.
I wouldn’t dare to suggest which is the best wine to serve with a pasta salad, what I will say is that in all of my countless trips to wine growing lands, never have I seen pink grapes.
So the rose coloured wines is an ideal accompaniment to any pasta. Rosé wine, although a very characterless name is a frank, sincere, authentic and very tolerant with any dish, and if that wasn’t enough, it’s exceedingly attractive with it’s raspberry and strawberry undertones. For those who don’t like manly wines, with strong mineral aromas with a leather undertones, there are the young red wines, elaborated to be successful, soft wines, aromatic and with a calm persistence that captivates you.
As much in Italy as in Spain, these red wines have entered the world of tastes and fashions and today are on our tables with equal rights to the great reserves.
The great majority of the Da Bruno's recipes have been chosen to be best accompanied by wines whose main characteristics are it’s yourthfulness and it’s versatility to comply with our palates. If aristocracy did not exist, we would have to invent it, and taking of wines, nobility reaches the great reserves.
Here you really have talking about a red whose identity is partly in the length of life it has. Bruno, as I said before, friar before chef, knows this very well and takes personal care in these oenologic jewels that we can always combine with one of this favourite dishes at home.
Power, aromas and colour are his best presentation. In Bruno’s kitchen we will enjoy a multitude of sensations that will compliment with the correct selection of wine. These chosen wines will undoubtedly make your meals more pleasureable, but there’s many more, Bruno, you and I already know them. Cheers.
Enrique Bellver, crítico gastronómico Diario Sur.
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