The trip continued in Andalusia, and the group traveled to Jerez de la Frontera, where they were enchanted by the magic of sherry wines. There, the wineries are given names like, “La Catedral” (The Cathedral), and this is no exaggeration: a mixture of grandeur and calm envelops the atmosphere of the chambers where the towering stacks of barrels – the famous criaderas and soleras – repose, waiting for the perfect moment to discover the sherry within. But the world of sherry, with its singular production method and numerous types of wine, can at times be somewhat confusing. Therefore, in addition to visiting Lustau wineries, the group attended a paired tasting to help clarify things, led by one of César Saldaña, president of the DO Jerez- Sherry-Manzanilla de Sanlúcar.
The proximity to the sea was the perfect excuse for their visit to conclude with three activities related to sustainable fishing. The first was at Conil Artisan Harbour, one of the most important ports for the seafood and fishing industry. It hosts about 60 artisanal vessels with a professional auction market of 2,000 square meters. These facilities are the first in Spain to offer total computerized service, ensuring all the traceability process with their own quality certification tag.
The next stop was the Barbate-based company Petaca Chico, which has more than 30 years of experience in the fishing industry and is a reference in the world of wild bluefin Almadraba tuna, a traditional fishing technique used essentially to fish for tuna in the waters of Andalusia at the precise time these fish are migrating between the Mediterranean and the Atlantic and vice versa. The typical fishing net known as the almadraba is really a kind of maze of nets placed in the path of the tuna fish, normally near the coast, that is gradually closed in order to corral the fish and then capture them. The international journalists could discover that absolutely everything from tuna is used. In fact, even a whole language has been created around it. You may hear of tuna belly or loin, the upper back akami, the kama block, otoro and even chutoro... Dark and light tail muscle meat, the noten, the middle back senaka and cheeks... In short, there are more than 20 different names for the different cuts of tuna. They were shown what a “ronqueo” is: the quartering action even has its interesting name, which refers to the noise of the knife.