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Foods & Wines From Spain

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Foods & Wines From Spain

Foods and Wines From Spain Foods&Wines from Spain is a brand created by ICEX Spain, Trade&Investment to promote Spanish foods&w**es abroad.

In this account we focus on the world market. Everything you should know about Spanish food is at www.foodsw**esfromspain.com.

07/09/2026

Have you heard of the “hivernenca”?

This premium fig from Spain has an intensely rich jammy, berry flavor, with notes of caramel and a syrupy sweetness. It has a medium-to-large size with a greenish-yellow skin and vivid red interior. When it ripens, the hivernenca fig develops a purple hue with white cracked patterns, often referred to as ‘sugar spots’.

The word “hivernenca” comes from the Catalan hivern, meaning winter. It’s so named because this fig takes much longer to ripen than other varieties, reaching its optimum harvest time well into autumn or even at the start of winter.

Over 12,500 hectares in Spain are dedicated to fig production, which amounts to around 30,000 tons per year. As a result, Spain is the eighth-largest producer in the world and the #1 fig exporter in Europe. 🇪🇸

Like the vast majority of Spain’s figs, the hivernenca is cultivated in Extremadura – Spain’s land of figs. 🌳

This super fig adds a wonderful sweetness to salads. It’s also excellent when paired with meat, either as an ingredient in a slow-cooked stew, as a key ingredient in a sauce, or served with a collection of cured Spanish meats. It’s also an ideal base for rich, artisanal ice cream. 🍨With just one taste, you’ll find out why. ✨

Read more about Spanish figs 👇🏼

https://www.foodsw**esfromspain.com/en/food/articles/2021/august/figs-the-flavor-of-the-end-of-summer

05/09/2026

The making of Jerez (Sherry) is a meticulous, centuries-old process rooted in the unique Sherry Triangle (Marco de Jerez) – the DO Jerez-Xérès-Sherry area in the province of Cádiz, Andalusia, in southwestern Spain. The cities of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María are the three key points of this triangle. DO Jerez-Xérès-Sherry, established in 1933, was one of the first DOs in Spain and remains a cornerstone of Andalusian heritage.

What makes Sherry different is how place and method lock together: Atlantic breezes and hot summers, the white albariza soils that retain moisture, and high-ceiling bodegas designed to keep temperature and humidity stable. From the start, producers decide which path each w**e will take: under “flor” (a natural yeast veil that limits oxygen) or through controlled oxidation.

Grapes are harvested in late summer, typically in late August or early September, and gently pressed to extract the “mosto” (must). The main grape variety used for dry Sherry is Palomino, while Pedro Ximénez and Moscatel are used to produce sweet Sherry styles.

Here’s the process, step by step:
🍷 Fermentation: The juice ferments (often in stainless steel), producing a dry, pale base w**e. Lighter, fresher w**es are chosen for biological aging (Fino/Manzanilla); fuller w**es for oxidative aging (Oloroso) or mixed aging (Amontillado, Palo Cortado).

🍷 Fortification: High-quality grape spirit raises the alcohol. Biological styles are fortified to 15% ABV to allow flor to thrive; oxidative styles are fortified to 17% ABV, preventing flor and enabling oxygen-led maturation.

🍷 Aging: Wines mature in American oak through the solera system, with barrels stacked in criaderas. A portion is drawn from the oldest tier (solera) and refreshed with w**e from the tier above, creating consistency, complexity, and house style year after year. Biological aging brings saline and almond notes; oxidative aging adds walnut and spice.

Find out more about Spain’s fortified w**es:
https://www.foodsw**esfromspain.com/en/w**e/articles/2022/february/exploring-sherry-spains-fortified-w**es

04/09/2026

Comienza una nueva edición de Eat Spain Drink Spain que celebrará del 4 de septiembre al 4 de octubre, con un mes de experiencias gastronómicas, más de 20 eventos y una Ruta de la Tapa que reunirá 40 propuestas de 20 restaurantes. 🇪🇸

Encuentra más detalles en Sabrosia.PR

04/09/2026

What can you expect from Eat Spain Drink Spain?
For one month, discover the richness of Spanish gastronomy through a unique selection of experiences across restaurants, gourmet retailers, and online stores.

At restaurants, enjoy specially crafted menus, signature dishes, cocktails, and thoughtfully paired Spanish w**es.
At gourmet retailers, explore exceptional Spanish products with expert recommendations and exclusive tasting experiences.
Through online stores, promotions and bundles showcasing the best of Spanish food and w**e.

Each experience offers a unique opportunity to discover the quality, diversity, and traditions that define Spanish food and drink culture.

Discover participating venues and join the celebration. Link in bio.

02/09/2026

Ahead of Eat Spain Drink Spain UK, we’re taking you inside some of the UK’s most authentic Spanish restaurants:

🇪🇸 CURADO BAR (Cardiff) - A relaxed Spanish bar experience built around pintxos and w**e.

🇪🇸 BASERRI (Leamington Spa) - Contemporary cuisine inspired by the traditions of Northern Spain.

🇪🇸 SOLEADO (London) - Spanish market-style dishes and seasonal flavours.

🇪🇸 LOLO by José Pizarro (London) - Lively Spanish cooking made for sharing.

🇪🇸 LUNYA (Liverpool) - Catalan-inspired tapas, w**es and deli products.

🇪🇸 SAGARDI (London) - Traditional Basque grill rooted in fire and seasonal produce.

🇪🇸 THE CAMPANER (London) - Barcelona-inspired dining with Mediterranean flavours.

Buy Spanish food and w**e products from your local UK Colmado here:

https://www.foodsw**esfromspain.com/en/certified-restaurants-from-spain/restaurants-and-shops-map

01/09/2026

Spain is one of the leading producers of cucumbers in the EU. The country exported 707,981 tons in 2025, a 11.2% year-on-year increase. 📈 The likes of Germany, the UK, the Netherlands, France and Poland are key markets for Spanish cucumbers.

Almería and Granada are responsible for the vast majority of cucumber production in Spain. They account for around 90% of total production. There are a variety of cucumbers cultivated in Spain:

🥒 Dutch Cucumber – Long, smooth, and seedless with dark green skin and a mild flavor.

🥒 Spanish Cucumber – Short, thick, and ridged with dark green skin and a distinctive vegetal flavor.

🥒 French Cucumber – Medium-length with dark green skin and a mild, sweet flavor.

🥒 Banglas F1 – white cucumbers grown in Almería, prized for their pale mint-green color and intense sweet flavor.

Try this sensational Spanish summer recipe and pair with a crisp white Treixadura w**e from DO Ribeiro 👇🏼

https://www.foodsw**esfromspain.com/en/fws-academy/recipes/2019/may/video-recipe--cucumber-carpaccio-with-baby-sardines-and-tapenade

31/08/2026

La Vendimia is the traditional annual process when grapes reach their peak ripeness, and are harvested for w**emaking. 🍇

Taking place between late August and early October, it’s a celebration of viticulture, nature, and tradition, bringing together w**emakers, wider communities, and visitors from afar. Vendimia festivals can last for days on end, with music, dancing, w**e and dinner pairings, and more creating a joyful atmosphere. Many local w**emakers also open their doors, hosting special visits and tours. 🍷

Each of Spain’s DO regions hosts a variety of historic w**e harvest festivals. Find out more about Spain’s w**e regions below and search online for dates for vendimia festivals throughout the summer. 🇪🇸

https://www.foodsw**esfromspain.com/en/w**e/regions

**eharvest **e **einspain **efestival

31/08/2026

Eat Spain Drink Spain is coming soon. This September.
Get ready for a month-long celebration of Spanish gastronomy—tradition, craft, origin, and the kind of joy that turns every meal into a moment.

Discover the richness of Spanish cuisine.
A journey through our culinary culture across Europe, America, Oceania and Asia-Pacific.

A piece of Spain, served in selected participating venues, gourmet shops, and also through online retailers around the world.
Because Spanish food isn’t just something you taste—it’s something you share.

Discover the flavors that make Spanish cuisine unique.

Discover the participating venues and join the celebration of Spanish gastronomy — link in bio.

29/08/2026

Pipirrana is one of southern Spain’s most beloved dishes. Lesser known than gazpacho and salmorejo, it originated as a humble, refreshing dish created by farmers and field workers in Andalusia, Murcia, and La Mancha, who made the most of the abundance of fresh vegetables available to them.

Jaén is the spiritual home of this Spanish summer staple. Traditionally, garlic, salt, and chopped green peppers are mashed, then Spanish extra virgin olive oil and egg yolks are added to form a creamy emulsion. It is served cold, accompanied by a crisp white w**e with the Condado de Huelva Designation of Origin, such as Mioro. 🧄🍅🫑🫒

This is then mixed with finely chopped tomatoes and peppers. Over time, the dish has evolved, with various towns throughout Andalusia adding their own twist on the classic recipe. Salted cod, tuna, or the renowned Spanish specialty Bonito del Norte are often added to enhance the dish with extra flavor.

Pipirrana is so much more than a simple salad. It’s a dish that captures the essence of the Spanish summer, showcasing the fresh, organic ingredients cultivated with love in the fields of Andalusia. ☀️🇪🇸

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