Oils and Wines of Catalonia, an explosion of flavor that opens the doors of the Mediterranean

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Within the Espai Catalunya in Mexico, there is a link bridge for importers and distributors of new products arriving in Mexico, in which the delegates and representatives of this region open their doors and spread the tablecloths to receive entrepreneurs from the world of gastronomy, media, opinion leaders and other interested parties to learn about some of the riches that come to Mexico to conquer your palate. On this occasion, Statement attended to the Tasting and pairing of Catalan-infused oils at the Espai Catalunya of the Delegation of the Government of Catalonia in Mexico and Central America, in charge of PONS oils from Importaciones Cantabria.

PONS Oils comes to Mexico from Lleida in the region of Catalonia to present different oils and infusions that take us back to the fields of this land and the delicious flavor of its gastronomy, which opens the doors to the flavors of the Mediterranean.

They, along with the representatives and directors of the Generalitat de Catalunya of the Government of Catalonia and its Delegation in Mexico and Central America, invited us to the ribbon cutting of the Espai Catalunya. A space that opens its doors to publicize some of the best Catalonian flavors and cultural and gastronomic proposals.

In Catalonia, the culture of oils is meaningful. It is an ancient culture that defines their culture, whose tradition gives them five designations of the origin of olive oil in this region.

To better taste olive oils, you must consider the flavor, aroma, colors, and body. Each infused oil offers different experiences for the palate, created mainly with Arbequina olives and infused with fruits, herbs, and spices that captivate the senses.

To share the culture of oils and their use in haute cuisine and everyday life, PONS Oils presented us with this taste, infused oils of extraordinary quality, paired with a menu by Gaudir’s chef, Taverna Gastronomic, a little piece of Catalonia in Mexico City and Catalan wines.

The banquet began tasting olive oil infused with rosemary, matched with focaccia with sun dried tomato, olives, and parmesan; a Mediterranean oil with a balsamic touch, perfect for poultry, rabbit, pork, lamb, cod, and prawns, which blends perfectly with the aromas of rosemary. To pair, the taste of Catalonia could not be missing the flavor of a Cava wine from the same winery, FLOCS, a delicious and refreshing CAVA with fine bubbles and floral notes that denote its origin.

It came followed by an octopus carpaccio and pig’s feet with kimchi mayonnaise. It was a fabulous complement to discovering the olive oil infused with chili and the ideal oil to add a light, spicy touch. It is perfect for crustaceans, shrimp, and other Mediterranean delicacies.

Next, the pairing was delighted by the Clos Pons wine: Sisquella. Sisquella is a white flower that stands out in an area of red wines. It offers a mighty sweetness on the nose with notes of pineapple and lemon; a treat to enjoy with rice, smoked and roasted fish, Italian pasta, goat cheese, roasted vegetables, and more. This wine became a perfect accomplice to the pairing of olive oil infused with tangerine that majestically complements the Sea Bass Tiradito with red onion, serrano chili, and soy.

This wine also complemented the pairing of olive oil infused with fresh basil, presented in a burrata cheese with tomato confit, black pepper, and tomato soil. And the olive oil infused with orange gave a delicious olfactory touch to the cochinita pibil torrezno with habanero sauce and lemon.

The last wine pairing was by Clos Pons: Roc Nu, a wine of 40% Cabernet Sauvignon, 40% Garnacha, and 20% Tempranillo with a mighty flavor, with a marked tenacity and velvety, lively, and fresh texture that presents notes of Ripe fruit, compotes, roasted and aniseed with an amalgam of flavors that last in the taste. This wine was the perfect pairing to complement the Black Truffle-infused olive oil presented with an Oxtail Tortellini Carbonara.