Festival de las Conchas y Vino Nuevo
From April 29 to May 5, 64 wine houses will meet to help you find the best match between the fruits of the sea and the grape
For the twentieth time, the Festival of Shells and New Wine is preparing to receive all its visitors in Ensenada, Baja California. And for that reason, here we tell you everything you should know about this gourmet party where the main protagonists are the flavors of the sea and the grape.
Get ready to eat the best clams, shells, abalones, crabs, octopus, mussels, ax tripe and much more. All accompanied by experts to guide you to find the best pairing and enjoy an excellent bottle of wine.
In this festival 64 wine houses will participate , which will offer their new wines in white, rosé and young red varieties. Among the most popular include: Decantos, Monte Xanic, Vena Cava, Vinisterra, Las Nubes, Alegre Towers, Rincon de Guadalupe, Ferrer Castle, La Lomita, La Carrodilla, Chateau Camou, Pijoan Wines, Tres Valles Winery, Caste de Vinos, Aldo César Palafox, The sky and Vineyard of Liceaga.
From Monday, April 29 to Sunday, May 5 , you will live a week full of unforgettable tastes and experiences as didactic attendees can learn about mussels, enjoy themed dinners and learn to cook their own shells at a barbecue event , all the above in special pairing with new wines that have not yet been commercialized.
The best thing is that the dinners will be coordinated by the restaurants in the area such as Manzanilla, Malva, Deckman’s, Corazón de Tierra and Finca Altozano.
For the first time Australia will be the guest country and will be attended by renowned chefs, such as: Monty Koludrovic of the Iceburgs restaurant (Sydney), Duncan Welgemoed of the Africola restaurant (Adelaine) and Rob Cockerill of Bennelong (Sydney).
So you know, you can not miss this celebration dedicated to local ingredients and to know first hand the product, as well as the work, vocation, dedication and innovation of each of the producers.
To purchase tickets click here
Written by:Paulina Salgado
Source: gourmetdemexico
The Mazatlan Post
