From June 11 to July 31, the CORPINNAT cellars offer 38 paired meals with great culinary creations in the heart of the Penedès.
The IV edition of the Gastronomic Festival CORPINNAT starts with 38 dinners to enjoy the best sparkling wines of the Penedès. From June 11 to July 31, all CORPINNAT cellars open their doors to share the best sparkling wines with the creations of great chefs. The great eno-gastronomic appointment at the heart of the Penedès.
This past Tuesday was given the green light to the most emblematic wine and food festival of the Penedès: the CORPINNAT Gastronomic Festival. A great event in which the CORPINNAT cellars, in the Penedès, open their doors to share the best sparkling wines with the culinary proposals of great Catalan chefs, with 38 dinners in the most special places of each of the cellars.
From June 11 to July 31, more than 1600 people will enjoy unforgettable food and wine experiences in the heart of the Penedès.
The CORPINNAT Gastronomic Festival starts with the ALAPAR pairing dinner at the SABATÉ I COCA cellar. This dinner consisted of four parts, starting with the welcome, composed of honeydew sashimi, watermelon with sunomono and lime, watermelon juice, Xerès vinegar and soy, and pickled daikon with caputxin.
Afterward, we served five niguiris and montaditos with special dishes such as onioned bonito niguiri, red tuna mushipan, smoked sea bass niguiri, squid and cansalada montadito, duo of bull niguiri (seared and with caviar), crispy temaki with avocado, wasabi and national wagyu, turbot niguiri with pilpil, lemon fish shrimp temaki, red shrimp and caviar gunkan, and eel niguiri with teriyaki.
To finish, avocado tofu with omelete, ponzu and pork rind sauce, white asparagus from Tudela with almond, miso and caviar, roger sauce with foie, panical oyster noodles with red shrimp, and port maki were served.
Finally, the desserts, which will have three great protagonists: starting with the strawberry kakigori with black sesame and vanilla praline, followed by the chocolate mochi with olive oil ice cream, and finally, some delicious chocolates .
All this menu was paired with the appropriate sparkling wines from the cellar for each dish. Diners were able to taste sparkling wines such as Castell Roig rosé and white, Mosset Brut Nature, Josep Brut Nature, Terroja, Xarel-lo Vermell and the family reserve.
