The web series Maridaje comes to an end
At Bodegas Luzón, we are closing a chapter that has been as inspiring as it has been delicious. Our Maridaje series, a project that has visited some of the most renowned kitchens in Murcia and Spain, is coming to an end, leaving behind a legacy of creativity, excitement, and, above all, a love of wine and cuisine.
Since we launched this initiative, we set out to demonstrate that the perfect pairing is not limited to a technique, but is a conversation between territories, traditions, and sensibilities. Each episode has been a unique experience in which a chef has reinterpreted the essence of our winery through a dish designed to dialogue with one of our wines.
A sensory journey with big names in cuisine
The series began with Tomás Écija, chef at La Maita, who presented an exquisite seafood stew made with wheat, sea bream, and shrimp, accompanied by Altos de Luzón wine. His creation, which evoked the Mediterranean coast of Murcia, opened the door to a series of encounters in which the region, the produce, and the wine came together in a single narrative.
Next, we traveled to the restaurant La Pérgola del Mediterráneo, where Pedro Moriano prepared Bresse pigeon on country rice paired with Por Tí by sommelier William Sequera. The combination highlighted the elegance and complexity of this wine, emphasizing the harmony between the nobility of the pigeon and the structure of the red wine.
In the third chapter, the proposal came from Restaurante Cardumen. Its owner, Luis Sánchez, prepared a shrimp tartare and mango vinaigrette on roasted avocado, a fresh and colorful recipe that found its best ally in Alma de Luzón. A dialogue between sweetness, acidity, and texture that reminded us that pairing can also be a game of contrasts.
The sweetness came from David López, chef at Local de Ensayo, who offered us his reinterpretation of the classic flan. In his “EL FLAN”, a dessert with a contemporary character, Luzón Dulce wine took center stage. Together, they achieved an elegant and precise fusion that closed the cycle of flavors in the fourth chapter with an emotional nod.
Wines with identity, cuisine with soul
Chef María José Martínez, from the Lienzo restaurant, surprised us with a blue crab aspic with fermented radish and caviar, a dish of impeccable technique that paired perfectly with Luzón Mina de Oro, one of our most personal wines. It was an encounter between culinary art and wine that reminded us that pairing is also an artistic expression.
At El Rincón de Pepe, chef Ginés José Nicolás brought back the flavors of the land with a “creamy rice dish with Murcian beef and seasonal vegetables” paired with Por Tí, showing how local tradition and modern viticulture can coexist in perfect harmony.
The García family, from the historic Mesón de La Costa, contributed their vision with a stewed oxtail with black trumpet mushrooms that complemented the powerful and structured character of Altos de Luzón. The intensity of the stew found balance in the elegance of the wine, reminding us that classic combinations never go out of style.
From Granada, on La Ruta del Veleta, Miguel Pedraza and chef Marcos Pedraza offered us a caramelized mango tartlet paired with Mina de Oro Viognier. An innovative and daring combination that elevated the freshness and fruitiness of the white wine to an unexpected sensory level.
The penultimate episode took us to the Incorrecte restaurant, where Marcel Pons offered two creations designed to accompany Mina de Oro: “tripe with cod and cap i pota with chickpea broth” and “Maresme peas with hake pilpil and black truffle.” Two radically different dishes that demonstrated the wine’s gastronomic versatility and its ability to adapt to different intensities.
Finally, we closed the series with Eduardo Cerezuela, chef at Restaurante Bruma, who presented his “bluefin tuna cheeks with Iberian demiglace,” paired with Alma de Luzón, which was the perfect ending to this culinary journey. And, from El Churra, Carlos Nicolás treated us to a “roast shoulder of kid goat” paired with Altos de Luzón, a finale that symbolizes the essence of who we are: passion for the land, respect for tradition, and commitment to excellence.
A journey through the soul of our wines
Each episode of Maridaje has been a window onto the dialogue between Spanish cuisine and the identity of our Jumilla wines. With this series, we wanted to show how each variety, each vineyard, and each bottle from Bodegas Luzón can find its place at the table, alongside the country’s finest products and chefs.
From the expressive character of Altos de Luzón, with its power and aromatic complexity, to the elegance of Por Tí, the freshness of Mina de Oro Viognier, the intensity of Alma de Luzón, and the delicacy of Luzón Dulce, each wine has shown its unique personality.
The end of one stage, the beginning of another
With the Maridaje series, we have consolidated a space where wine not only accompanies, but becomes an essential part of the gastronomic narrative. Its conclusion marks the end of one stage, but also the beginning of new stories that will continue to celebrate the union between wine and cuisine.
Because if we have learned anything throughout this journey, it is that pairing is, above all, a way of understanding life: balancing, harmonizing, and enjoying.
So, as we say goodbye to this series, we proudly raise a glass to everything it has represented: the talent of our guest chefs, the passion of our winemaker, and the excitement shared with those who have accompanied us with every glass.
The Maridaje series is coming to an end, but the spirit that inspired it will continue to live on in every wine from Bodegas Luzón.
Let’s raise a glass to what’s to come
We invite all wine and food lovers to continue enjoying our offerings at bodegasluzon.com, where you can relive each recipe, discover new pairings, and learn more about the world of our wines.
Because even though this series is coming to an end, the pleasure of sharing a glass of Luzón will always find new ways to continue.