The Carinena Wines and Aragon cuisine are a perfect match

Spaniens have long been renowned for their vibrant culinary and beverage culture. There’s always a fiesta to be found, whether it’s a long midday repast or a late-night feast complete with music and wine (or both). Spanish food and agricultural traditions vary from place to region, and the autonomous community of Aragón is no exception. Spain is, after all, a very large country with many different areas.

Aragón, with its capital city of Zaragoza, is a region located between the cities of Barcelona and Madrid. Despite being less well-known to foreign tourists, Aragón rewards intrepid travelers by serving as a hidden gem of cuisine, culture, and wine. In fact, during the 15th century, Aragón was a crossroads of civilizations and was home to one of the most powerful kingdoms, the Kingdom of Castile. As a result, today’s food is a fusion of diverse origins and a treasure trove of history.

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Catherine of Aragón

Have you heard of Catherine of Aragón, the Queen of England and the wife of King Henry VIII, then you’ve probably heard of this Spanish area as well. Catherine of Aragon was the princess daughter of Ferdinand II of Aragón and Isabella I of Castile, who provided funding for Christopher Columbus’s explorations of the New World. Catherine was born in the city of Aragón and raised in Castile. Centuries later, the economic woes of World War II and the Spanish Civil War weighed on Aragón’s economy, leading to the region’s low population density and extensive farming industry. Fortunes, on the other hand, rise and fall. Because of the warm, arid climate, Aragón produces some of Spain’s most fabulous fruit, vegetables, and meat, with a rising proportion of it being organically organic.

While rural life predominates on the fringes of cities, Zaragoza, Huesca, and Teruel have an unusually high concentration of Michelin-starred restaurants compared to the rest of Spain. These restaurants on the must-visit dining circuit are home to both conventional and forward-thinking chefs. Cuisines that are authentic and rustic in their presentation may be found on the menu and contemporary interpretations of Aragonese classics geared toward the future. When combined with the resurgence of interest in local wines from Cariñena, this is a fantastic time to explore the cuisine of Aragón.

If you ask a local what the most popular dishes are, they would likely say lamb. Ternasco de Aragón, often known as Aragón suckling lamb, is highly regarded for its tender meat and subtle flavor. It’s usually roasted or grilled with potatoes, garlic, and parsley to perfection. The luscious, rich wines made from Cariñena’s old vine Garnacha make for an excellent combination with the region’s cuisine.

Paprika

Paprika is used to flavor Migas, a rural rustic cuisine from the countryside cooked with sourdough bread, bacon, chorizo, garlic, and onion. The dish was originally served for breakfast to make use of leftover bread, but nowadays, it is suited for lunch or the beginning of supper and is best enjoyed with a glass of Cariñena.

Teruel is well-known for its ham, often known as jamón serrano. Producers cure the dark, rich meat in dry, windy conditions to bring forth its full flavor. Teruel’s dry-cured hams were granted regulatory protection because of their remarkable flavor and quality. The DOP (protected designation of origin) serves the same purpose as an appellation when it comes to wine.

Other traditional Aragonese cuisines include robust stews and eel and trout caught in the mighty Ebro River and prepared in conventional ways. Beans, asparagus, olive oil, pears, apples, cherries, plums, strawberries, and peaches, as well as pulses and grains. Pears, apples, cherries, plums, strawberries, and peaches, as well as pulses and grains, all contribute to the variety found in Aragonese cuisine. The guiding principle of regional cooking is to let the ingredients speak for themselves.

Of course, the proverb “what grows together, stays together” holds true in the case of Aragón’s wine and cuisine as well as its people. Wines from Cariñena are always welcome at the Aragonese table, whether made from Garnacha, Cariñena (Carignan), or combinations of these grapes.