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González Byass has invited several bloggers to celebrate blogtrip #TíoPepeyRetinta. During the experience, they could discover the connection between the different cuts of Retinta veal from the La Janda area and the González Byass sherry wines. Led by Antonio Flores, top winemaker and master blender of González Byass, participants attended an ongoing tasting in which specific sherry wines were served to accompany particular moments of the experience.
Opening by the Retinta Cattlemen
At "The Jardinillo", a beautiful ranch and a perfect model of extensive cattle breeding, attendees were able to watch Retinta calves in their natural habitat. The farm’s owner, the head veterinarian in charge of the breed, the president of the Association of Retinta Cattlemen and the manager of meat company "El Alcázar" welcomed the group and offered them the first cuts of veal, which were enjoyed with a glass of Solera 1847 Pale Cream.
At this point participants received information on the La Janda pasturelands, birthplace of the Retinta breed. Located in the vicinity of Jerez, this area is remarkable for the top-quality pasture that feeds the cattle: a meat that superbly pairs with the González Byass sherries. These unique fields become wonderful feeding material for cattle whose meat is free of saturated fats.
Then a drive across the pastures of the farm took place. Along the route, visitors were offered explanations on the surrounding environment, the raising of the Retinta cattle and some other interesting aspects, such as the way the grass is planted. Once the tour was over, the first culinary stop took place at the highest part of the farm, where Tío Pepe was served accompanied by some delicious El Gazul cheese and chorizo and cured meats made with Retinta.
Culinary stops at "La Duquesa" and "La Castillería"
Different dishes followed one another over the day. First, Steak Tartare of Retinta sirloin prepared live by Miriam Rodríguez at restaurant "La Duquesa", accompanied by Viña AB Amontillado. Her meatballs and lean-veal burgers were paired with Alfonso Oloroso. The roast loin tasted at "La Castillería de Juan Valdes" was served with country bread and salad garnish, and paired with Leonor Palo Cortado. Finally, Néctar PX was the perfect accompaniment to Miriam Rodríguez’ desserts.
With this initiative, González Byass wishes to enhance the food and wine wealth of the province of Cadiz, which offers –from the countryside and the pasturelands– unique products such as the Retinta-breed veal and sherry.