Is a dish prepared cooking food slowly in liquid on a saucepan and served in the resultan gravy. Typically stews include any combination of vegetables (potatoes, leeks, carrots, tomatoes, onions, peppers...), tough meats that allow slow-cooking (beef, poultry, sausages and pork), sometimes fish and shellfish (cod, monkfish, tuna, squids, clams...) and legumes (chickpeas, lentils, beans and peas) allowing flavous to mingle in a broth or soup. Stews are autum-winter cold months specialties due to its high calorific value. Are you in the mood for a stew or a hotpot? Tolosa beans fully dressed, stewed lentils with black pudding and ham, stewed peas with cod, stewed squid with chickpeas, beans with clams and ham, sea cucumbers with chick peas and sausage, small cuttlefish with peas and artichokes, Rioja-style potatoes, French cassoulet or bouillabaisse, German eintopf and many more.
Claudio which wines would you recommend me?
What would please grandparents to drink with such traditional recipes? Rich and full-bodied crianza red wines that can endure the intensity of the dish whether they are continental or Mediterranean wines. Should the hotpot have white meats, vegetables and/or fish involved I would first-line a crianza sparkling wine.