Tenerife opens Madrid Fusión with an exquisite wine tasting

The Tenerife Insular Council wanted to highlight "the great variety of Tenerife wines and the quality of the island's primary sector products, that may not compete in terms of production, but do compete in terms of originality and diversity".

The Tenerife delegation opened the Madrid Fusión 2023 International Gastronomy Congress today, Monday, with a grand tasting of wines from its six designations of origin. It was the first tasting of the national Wine Edition space and was guided by the winemakers from each of the labels.

A total of 45 professionals from the catering and oenology sectors, sommeliers and specialised journalists took part in the tasting. The attendees were able to enjoy wines such as Los Loros Listán Blanco, with Juan Francisco Fariña (DO Valle de Güímar); Borrón y cuenta nueva malvasía aromática, with Ángela Delgado (DO Abona); Origen 1989, with Francisco Borja de Mesa, from Bodega El Lomo (DOP Canary Islands); Sustainable selection red, with Yaiza Álvarez Pérez, from Bodegas Insulares de Tenerife (DO Tacoronte-Acentejo); Los Pasitos, with Jonatan García, from the Suertes del Marqués winery (DO Valle de La Orotava); and Blanco Vidueño, with Borja Pérez (DO Ycoden Daute Isora).

The Tenerife Insular Council wanted to highlight “the great variety and high quality of Tenerife wines which, although they cannot compete in terms of production, can compete in terms of originality and diversity, with their own flavours marked by our different climates, our unique grape varieties and our volcanic soils”.

Tenerife’s presence at this congress is clearly prominent, with the island having a space of 350 square metres, the largest of all the destinations attending the congress. It will bring together, until 25 January, the gastronomic media, travel agencies, tour operators, hotel and catering professionals, sommeliers and heads of purchasing companies and restaurants.

The island has also prepared an ambitious programme with breakfasts, lunches, snacks and themed workshops, and will bring a selection of the best products from its primary sector (wines, fresh meats, honeys, cheeses, avocados, potatoes and sweet potatoes, and fruits such as mangoes).

Gastronomy highlight: a stand that is also a dining and a tasting room

The Tenerife stand opened at 11:00 with a wine harvest breakfast accompanied by Bodegas Monje, and continued at 12:00 with an interactive talk on gastronomy and tradition by chefs Seve Díaz (El Taller de Seve Díaz), Iván Casimiro (El Rebojo), and Fabián Torres and Mario Torres (El Calderito de la abuela y Donde Mario, and La Bodeguita).

The lunch, dedicated to “The origins of the cuisine of the North of Tenerife”, featured a menu prepared by the restaurants Mesón del Norte, El Rebojo, El Mortero and Casa Egón; and the afternoon snack included a tasting of cheeses from the north of the island accompanied by wines (DO Valle de la Orotava and Ycoden Daute Isora).

At 17:30 the chef Diana Marcelino, from the restaurant El secreto de Chimiche, gave a presentation on the multi-purpose stage entitled “The goat, a gastronomic and sustainable metaphor for Tenerife”, in which she showed the importance of this animal in tradition, its contemporary evolution, the transversality it generates, its sustainability and its infinite culinary possibilities.

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