A Taste of Scotland With A Flavour of Spain Add/Read Comments
Snooth Wine Search:
Show date: Thursday 23rd September
Show time: 20:00 CET (GMT +1)
While most of us enjoy a hearty Rioja or a glass of sangria with tapas, the unique relationship between Spanish sherry and a Scottish whisky offers a more adventurous flavour of the region.
It means that when Jerez sherry casks are used for the maturation stages of some Laphroaig whisky expressions, the intriguing result can be traced back hundreds, and potentially thousands of years.
For while Laphroaig whisky, distilled on Scottish island of Islay, boasts a rich 200-year-old heritage, the Jerez region has been producing wine since 1100BC, and fortified wine - sherry - since at least the 13th century, with many believing production began even earlier.
Located in the south west of Spain, Jerez continues to produce sherry for export around the globe. In all there are more than 10,000 hectares (25,000 acres) of vineyards in the region and sherry is produced in a variety of styles, ranging from dry, light versions such as finos to darker heavier versions known as olorosos, made from the Palomino grape - with sweet dessert wines also being made from Pedro Ximenez or Moscatel grapes.
Tapas enjoys a similarly rich heritage, believed to have evolved as a cuisine in its own right from a more functional origin when food like bread and pieces of ham were used as a 'cover' or 'lid' - the translation of tapa - for wine to keep flies out of the drink.
Luckily, drinkers quickly learnt that the tapas and wine were an ideal combination for consumption, which is why Laphroaig is bringing together some of its expressions, including the 25 year old and Triple Wood matured in sherry casks, for a unique live online tasting session with specially-prepared tapas dishes.
Broadcasting live from the Harvey's bodegas in Jerez, this live and interactive event will offer a further insight into the creation of the sherry cask-matured expressions, by comparing Bourbon cask matured Laphroaig with sherry matured Laphroaig to assess how the flavours of the wooden barrels help contribute to the distinctive taste.
It will also give viewers a behind the scenes tour of the region and introduce experts who will be pairing a selection of whiskies with authentic Spanish tapas that bring out the rich and creamy notes of the whisky whilst complimenting the bold flavours of Spanish cuisine.
John Campbell, Jose Antonio Souto, Diego Sandrin and Simon Brooking join us live online at www.laphroaig.com/live to take part in this live tasting session on Thursday 23rd September 2010 at 20:00 CET (GMT +1)
Click here to submit questions before the show: www.laphroaig.com/live