{"id":914,"date":"2010-09-21T12:56:19","date_gmt":"2010-09-21T12:56:19","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/?p=914"},"modified":"2010-09-21T12:56:19","modified_gmt":"2010-09-21T12:56:19","slug":"taste-of-scotland-with-a-flavour-of-spain","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/taste-of-scotland-with-a-flavour-of-spain\/","title":{"rendered":"Taste of Scotland with a flavour of Spain"},"content":{"rendered":"

Taste of Scotland with a flavour of Spain<\/strong><\/p>\n

Discover what south western Spain and the remote Scottish island of Islay
\nhave in common with a tasting broadcast live and interactive from Jerez
\n <\/em>
\nShow date: Thursday 23rd September
\nShow time: 1900hrs UK; 2000hrs Spain
\n <\/strong><\/p>\n

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.<\/p>\n

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.<\/p>\n

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 \u2013 sherry \u2013 since at least the 13th century, with many believing production began even earlier.<\/strong><\/p>\n

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.<\/p>\n

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 \u2018cover\u2019 or \u2018lid\u2019 \u2013 the translation of tapa \u2013 for wine to keep flies out of the drink.<\/strong><\/p>\n

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.<\/p>\n

Broadcasting live from the Harvey\u2019s 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.<\/p>\n

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.<\/p>\n


\nJohn Campbell, Jose Antonio Souto, Diego Sandrin and Simon Brooking join us live online at www.laphroaig.com\/live<\/a> to take part in this live tasting session on Thursday 23rd September 2010 at 1900hrs UK; 2000hrs Spain<\/strong><\/p>\n

Click here to submit questions before the show: www.laphroaig.com\/live<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Taste of Scotland with a flavour of Spain Discover what south western Spain and the remote Scottish island of Islay have in common with a tasting broadcast live and interactive from Jerez Show date: Thursday 23rd September Show time: 1900hrs UK; 2000hrs Spain While most of us enjoy a hearty Rioja or a glass of read more …<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[356],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/914"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=914"}],"version-history":[{"count":1,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/914\/revisions"}],"predecessor-version":[{"id":915,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/914\/revisions\/915"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}