Association de la Sommellerie Internationale

ASI - Association de la Sommellerie Internationale

1 day ago

Pairing Tuesdays 🍷🍴

Paella, Spain 🇪🇸🥘

Did you know that the iconic dish, Paella, hails from the sunny shores of Spain? Let's dive into the heart of this culinary masterpiece, its origins, ingredients, and the perfect pairings that make it an unforgettable experience! 🌞🍷🍹

🔍 Origins: Paella's roots are in Valencia, where farmers and fishermen concocted this hearty dish over open fires. It was a communal meal that brought people together, just like it does today.

🍚 Main Ingredients: Paella is a harmonious blend of saffron-infused rice, sautéed vegetables, and a choice of protein. Whether it's succulent seafood, tender chicken, or a mix of both, each bite is a flavor explosion! And let's not forget the irresistible aroma of saffron, garlic, and paprika.

🍷 **Best Wines to Pair**: Elevate your paella experience with some exquisite Spanish wines! Opt for a crisp Albariño if you're enjoying seafood paella, or a Tempranillo for meaty varieties. Don't forget a glass of Cava for that sparkling touch!

🍹 Local Beverages: While wine is a classic choice, you can also embrace local tradition by sipping on a refreshing "Agua de Valencia," a zesty cocktail featuring fresh orange juice, Cava, vodka, and gin. For a non-alcoholic option, try "Horchata," a creamy, sweet beverage made from tiger nuts – it's like a dessert in a glass!

Paella is more than just a meal; it's a celebration of Spanish culture, togetherness, and culinary artistry. So, gather your loved ones, savor the flavors, and raise a glass to the vibrant spirit of Spain! 🇪🇸🥂

#asisomms #asibestsomm #asipairingtuesdays #wine #sommelier #wineandfood #winepairing #PaellaPassion #SpanishCuisine #WineAndDine #DiscoverSpain ... Ver másVer menos

ASI - Association de la Sommellerie Internationale

3 days ago

Partner News 🤝

On October 1st, Japan celebrates Sake Day! 🇯🇵🍶 Japanese sake has evolved into a category enjoyed worldwide. 🤩

🥳October 1 is Sake Day, a busy time of year for sake breweries as they begin to make sake from the newly harvested rice. In the sake industry, there is a period called the brewing year. The annual production volume is generally measured in terms of the brewing year (BY), which reflects the production period, rather than the CY or FY. Currently, the period is from July 1 to June 30, but it used to be from October 1, the current Sake Day, to the end of September of the following year. 🧐

In 1978, the Japan Sake and Shochu Makers Association (JSS) designated October 1 as Sake Day to renew the desire to pass on Japan's national drink, sake, to future generations and to deepen the love and understanding of sake further. The Japanese word "Kampai," which has recently become well-known overseas, is a wish for people to unite their hearts with sake.🍶

Currently, “Traditional knowledge and skills of sake-making with koji mold in Japan” has been submitted for registration as a UNESCO World Heritage Site. Following Japanese cuisine, this registration of sake-making skills is expected to increase the recognition of this special beverage further. Although there is still a misconception around the world that sake is to be confused with spirits or that it is to be drunk extremely hot, many people are captivated by sake once they have tasted it. The JSS will continue its efforts to increase the number of sake lovers by providing the world with correct knowledge of sake and its appeal. 👏

@japansakeshochu_en
#asisomms #asibestsomm #asipartner #asipartnernews #sake #japanesesake #sakeday #kampai #sommelier #sakesommelier ... Ver másVer menos