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“CUSTOMER IS A
WORLD AND IT USES
TO ORDER MORE
WHITES THAN REDS”
is good you only like what is good. With
wine is the same, but not to the point of
knowing how to differentiate types of wine
or going to any place pretending knowing
more than you really know. What I’m sure
about is that: above all I like what is good.
-Dani, what brings us here today is a different food pairing, a little bit punk. Your specialty is meat that you always try to cook in
a thousand different ways and always trying
to go a little beyond. Why this is not what
you try to do in wine pairings?
It is difficult. Normally you have a sommelier and here I have not and, of course, at
the end you finish doing a little upon your
own tastes.
- But I am going beyond. Don’t you think
about the sommelier as the tool to use in
the day to day, rather than a dictatorial
guide on which wines you must have in
your list?
Of course. You must always take advantage of the knowledge of a person. I don’t have sommelier, but I tried to get the menu
and the wine list go chord. But every customer is a world and usually they ask more
reds than whites and I usually recommend
people to order more white wines, of which
I am a lover, for pairings Though of course,
whites often go up a little bit more…
At this point is where I wanted to get. Dani
is the meat chef by excellence and in his restaurants he generally advises to pair his meat
dishes with whites. This marriage that we are
going to do today, experimental and punk, is
to highlight that whites also pair with meat. So
the proposal is to pair of six meat dishes with
five white wines and a single red wine.