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José; Luis Ochoa, Antón Fonseca, Giuseppe Bonarelli and Iago Becerra.
His passion and extensive experience in the world of wine were the details he used for his winery. the winemaker Antón Fonseca to delight the guests who attended the presentation of the Terras Gauda and Abadía de San Campio labels, both from Galicia.
A menu created for the occasion by the Central Gastronomic restaurant team, it was paired with the wines.
Terras Gauda is the flagship of the winery, characterized by a blend of the Albariño, Loureriro and Caiño varietals, a wine with intense aromas and volume on the palate, complex and at the same time easy to drink.
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While Abadía de San Campio is a much fresher version, made entirely from the Albariño grape, with great balance in the palate.
Both are ideally accompanied by fish and shellfish, which is why the menu is ideal. tasting included dishes such as rice from the sea, tuna tataki, ceviche with tostones and albariño sea bass.
With this meeting, El Catador continues to add to the catalog of experiences that they contribute to the knowledge of wine and invite consumers to explore and enjoy new gastronomic and cultural proposals, contributing to the diversity and new proposals for enjoyment that are emerging in the country.
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