We will start by taking a step back in time, visiting one of the oldest taverns in the city, where we will enjoy the white wine on tap that became fashionable in the roaring twenties and has since become the symbol of the authentic Madrid tavern.
Second stop: In 2000 the Japanese discovered an additional basic taste, umami. It can be described as a pleasant "brothy" or "meaty" taste with a long lasting, mouthwatering and coating sensation over the tongue. Aged products are rich in umami: cured meats, cheese, soy sauce, etc. Heston Blumenthal, three Michellin stars chef, found in Sherry these compounds--diketopiperazines (DKPs), most probably created by yeast activity during the secondary fermentation, which actively and uniquely enhance the flavour of umami-rich foods. We will taste different umami-rich foods with Sherry wine Amontillado.
The third eating stop is at my favorite place in the city, an area with mansions that even appeared on the 1656 Teixeira map of Madrid!! We will taste a range of tapas with different white and red wines from my private cellar. The arroz meloso (a type of paella) and the presa ibérica are especially significant. We will finish with the king of the Spanish pairings, blue cheese-Tresviso with Pedro Ximenez (raisings-wine).