{"id":29708,"date":"2020-07-28T14:10:39","date_gmt":"2020-07-28T12:10:39","guid":{"rendered":"https:\/\/www.bodegasprotos.com\/uncategorized\/gazpachuelo-with-shrimp-paired-with-protos-verdejo\/"},"modified":"2021-01-21T09:34:02","modified_gmt":"2021-01-21T08:34:02","slug":"gazpachuelo-with-shrimp-paired-with-protos-verdejo","status":"publish","type":"post","link":"https:\/\/www.bodegasprotos.com\/en\/blog-en\/gazpachuelo-with-shrimp-paired-with-protos-verdejo\/","title":{"rendered":"“Gazpachuelo” with shrimp, paired with Protos Verdejo"},"content":{"rendered":"

The dish we bring you is a “gazpachuelo” with shrimp<\/strong>, velvety on the mouth, with aromas remminicent of sea breeze and an elegant texture. This cold soup originated in Malaga, Spain and is a traditional dish in most seaside towns in Andalusia.<\/p>\n

I don’t remember the first time I tried the gazpachuelo, but it has burned in my memory ever since and has become a staple appetizers in many of my parties.<\/p>\n

This recipe is from top Michelin star chef Dani Garcia<\/a>. So it goes without saying that it will be amazing and you will look great in front of your friends this summer. Dani makes it with red prawns, but with my limited budget, I make it with good old jumbo shrimp, not the same, but delicios anyway!<\/p>\n

\"{%ALT_TEXT%}\"<\/p>\n

For my recipe I use jumbo shrimp, however in this photo I made it with crayfish and toasted almonds, which I have included underneath the recipe, should you fancy trying out different ways.<\/p>\n

For this elegant dish I needed an elegant wine to pair it with and what better than Bodegas Protos’ Verdejo<\/a> surpassing my expectations. This wine is fresh and one of my favorite whites and pairs beautifully with my “gazpachuelo” or any of my appetizers and fish dishes. Actually I will even dare to say that it brings forth some flavours that you would not be able to enjoy, if it weren’t for the wine.<\/p>\n

To get to know better the winery<\/a>, you can visit it in the town of Pe\u00f1afiel, nestled underneath a XVth Century castle. A beautiful trip for history, wine and gastronomy in Northwest Spain.<\/p>\n

Below you can find the tasting sheet, copied from their website, as they definitely will explain it far better than me. To each its own, I say.<\/p>\n

\"{%ALT_TEXT%}\"<\/p>\n

Vintage:\u00a0 2019<\/p>\n

Grape <\/i><\/b>variety<\/i><\/b>:<\/i><\/b> Verdejo 100%.<\/p>\n

Alcohol <\/i><\/b>by<\/i><\/b> Vol.:<\/i><\/b> 13%.<\/p>\n

Vineyards:<\/i><\/b> Planted more than 15 years ago. \u25cf Dry land with gravelly soils. \u25cf Height: between 700 and 800mts a.s.l. \u25cf Yields of 7,500kg\/ha.<\/p>\n

Features:<\/i><\/b> \u25cf Mechanical night harvest. \u25cf Skin contact maceration of 4\/5 hours at 10\u00baC. \u25cf C. Static racking at 10\u00baC. \u25cf Fermentation\u00a0 at 13.5\u00baC.\u00a0 \u25cf Aging on fine lees for approximately 3 months, depending on daily tastings.<\/p>\n

Color<\/i><\/b>: <\/i><\/b>Bright yellow straw color, with green hints that reflect its youth.<\/p>\n

Nose:<\/i><\/b> Medium high intensity. Aromas of tropical fruits (pineapple) and citrus fruits first appear along with white fruits (apple) and herbs, such as boxwood and fennel.<\/p>\n

Palate:<\/i><\/b> Dry with an amazing balance of freshness and acidity. Good structure and body given by its fine lees\u2019 aging. Long finish with a slightly bitter palate, typical of the variety.<\/p>\n

Food Pairing: <\/i><\/b>White fish, tuna, sushi, seafood, salads, pasta, chicken, soft & blue cheeses.<\/p>\n

Serving Temperature:<\/i><\/b> 6 \u2013 7\u00baC.<\/p>\n

I am very happy with this recipe and the wine pairing. Delightfully fresh and perfect for summer!<\/p>\n