{"id":32626,"date":"2025-06-16T16:25:19","date_gmt":"2025-06-16T14:25:19","guid":{"rendered":"https:\/\/valtravieso.com\/?p=32626"},"modified":"2025-06-16T16:26:19","modified_gmt":"2025-06-16T14:26:19","slug":"maridaje-valtravieso-restaurante-aire-hong-kong-y-valdelobas","status":"publish","type":"post","link":"https:\/\/valtravieso.com\/es\/blog\/maridaje-valtravieso-restaurante-aire-hong-kong-y-valdelobas\/","title":{"rendered":"Maridaje Valtravieso: Restaurante Aire (Hong Kong) y Valdelobas"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><a href=\"https:\/\/aire.hk\/\">Aire<\/a> es la nueva sensaci\u00f3n gastron\u00f3mica espa\u00f1ola de Hong Kong: ha abierto en el Lee Garden One de Causeway Bay con el cocinero Edgard Sanuy, Jefe de la Divisi\u00f3n Espa\u00f1ola del Grupo Epicurean, como director gastron\u00f3mico. Como chef ejecutivo, el catal\u00e1n Pere Moreno Germ\u00e8s. Aqu\u00ed proponen una cuidada selecci\u00f3n de carnes y mariscos, as\u00ed como especialidades de la parrilla vasca, todo ello en un magn\u00e9tico ambiente mediterr\u00e1neo y bajo la c\u00e1lida hospitalidad ib\u00e9rica. No es otro bar de tapas m\u00e1s, sino el proyecto m\u00e1s ambicioso de Sanuy hasta la fecha, tras el \u00e9xito de Pica Pica, en el barrio Sheung Wan de Hong Kong, y Barbar, en Wan Chai.\u00a0<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>En esta ocasi\u00f3n, abrimos boca (y apetito) con un maridaje muy sugerente. Nos proponen un bocado de mar y tierra, con mucha frescura oce\u00e1nica: una ostra Daniel Sorlut ligeramente ahumada con papada de cerdo ib\u00e9rico. Y, en la copa, sugieren <a href=\"https:\/\/valtravieso.com\/es\/vinos\/valdelobas-de-valtravieso\/\">Valdelobas de Valtravieso 2020<\/a>, un vino tinto personal, directo y calizo, un monovarietal elaborado con Tempranillo que procede de la parcela hom\u00f3nima, llamada Valdelobas, con los suelos m\u00e1s calc\u00e1reos de toda la Finca la Revilla. Es expresivo, tiene car\u00e1cter, potencia y elegancia, en forma de producci\u00f3n limitada con un gran potencial de guarda. 2020 fue una a\u00f1ada fresca y h\u00fameda, con un tama\u00f1o de baya que permiti\u00f3 unas vinificaciones largas y suaves, fue un a\u00f1o marcado por la alta pluviometr\u00eda que se vio reflejado en un incremento de la producci\u00f3n pero manteniendo la calidad gracias a un exhaustivo cuidado de la carga en el vi\u00f1edo.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"746\" height=\"572\" src=\"https:\/\/valtravieso.com\/wp-content\/uploads\/2025\/06\/Edgar-Pere.jpg\" alt=\"\" class=\"wp-image-32630\" srcset=\"https:\/\/valtravieso.com\/wp-content\/uploads\/2025\/06\/Edgar-Pere.jpg 746w, https:\/\/valtravieso.com\/wp-content\/uploads\/2025\/06\/Edgar-Pere-500x383.jpg 500w, https:\/\/valtravieso.com\/wp-content\/uploads\/2025\/06\/Edgar-Pere-600x460.jpg 600w\" sizes=\"(max-width: 746px) 100vw, 746px\" \/><\/figure>\n\n\n\n<p>Con el paso del tiempo, Sanuy se ha convertido en un referente de la cocina espa\u00f1ola en Hong Kong. A pesar de no ser un revolucionario molecular ni un chef de alta cocina con estrella Michelin, este catal\u00e1n est\u00e1 conquistando a los hongkoneses con tapas sencillas pero refinadas y sabores cl\u00e1sicos de la Pen\u00ednsula Ib\u00e9rica. \u201cSon conceptos que me gustan, de lugares de Espa\u00f1a a los que ir\u00eda y platos que yo mismo comer\u00eda. Me siento muy orgulloso de poder hacer cocina espa\u00f1ola desde distintos enfoques\u201d, explica.&nbsp;<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Este plato tan seductor se basa en la reinterpretaci\u00f3n de la cocina del norte de Espa\u00f1a de manera m\u00e1s elaborada y sofisticada: una simple ostra con diferentes texturas que es toda una experiencia visual y gustativa. Es uno de sus platos m\u00e1s sofisticados y sorprendentes, que maridan con Valdelobas de Valtravieso. \u201cLa gran acidez que aporta este vino, su intenso car\u00e1cter mineral y la estructura de sus taninos verticales permiten ser maridados con ostras y al mismo tiempo con ese toque ahumado y de papada ib\u00e9rica. Forman un contraste exquisito\u201d, nos cuentan.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"591\" height=\"591\" src=\"https:\/\/valtravieso.com\/wp-content\/uploads\/2025\/06\/valdelobas.estuche-de-3.png\" alt=\"\" class=\"wp-image-32632\" srcset=\"https:\/\/valtravieso.com\/wp-content\/uploads\/2025\/06\/valdelobas.estuche-de-3.png 591w, https:\/\/valtravieso.com\/wp-content\/uploads\/2025\/06\/valdelobas.estuche-de-3-500x500.png 500w, https:\/\/valtravieso.com\/wp-content\/uploads\/2025\/06\/valdelobas.estuche-de-3-150x150.png 150w, https:\/\/valtravieso.com\/wp-content\/uploads\/2025\/06\/valdelobas.estuche-de-3-100x100.png 100w\" sizes=\"(max-width: 591px) 100vw, 591px\" \/><\/figure>\n\n\n\n<p>Valtravieso acaba de aterrizar en este mercado, abri\u00e9ndose a nuevos territorios internacionales como viene haciendo desde hace a\u00f1os. Y una de las primeras aperturas en estrenar los vinos de Valtravieso ha sido el Restaurante Aire, ya que valoran las referencias de la bodega por ser vinos de la Ribera del Duero inusuales, \u201ccon un car\u00e1cter propio de terrenos calizos, pero tambi\u00e9n la altitud. Tienen una frescura sin parang\u00f3n con una longitud en boca que nos permite maridarlos con diferentes platos\u201d, explican. Y este maridaje es solamente el comienzo, porque sentarse en una de sus mesas significa explorar un mundo de sabores y texturas, de matices y de productos que nos teletransportan a Espa\u00f1a desde Hong Kong, una ciudad en la que est\u00e1n surgiendo proyectos patrios tan inspiradores como Aire.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Viajamos hasta Asia para aterrizar en la vibrante urbe de Hong Kong: el restaurante espa\u00f1ol Aire, con el cocinero catal\u00e1n Edgard Sanuy como director gastron\u00f3mico, nos propone un sugerente maridaje de plato y vino, un t\u00e1ndem inesperado que nos ha conquistado. <\/p>\n","protected":false},"author":1,"featured_media":32627,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","footnotes":""},"categories":[19,18],"tags":[],"class_list":["post-32626","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-maridaje","category-enologia-viticultura","pmpro-has-access"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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