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Video: Three Surprising Spanish Wines from… the Sommelier at Kabuki Restaurant in Madrid

Our tour of the cellars of some of the finest restaurants in Spain leads us to someone who is an expert at pairing Spanish wines with Japanese cuisine: Miguel Ángel Millán, sommelier at two-Michelin-starred Kabuki restaurant in Madrid.  Will you follow his suggestions?

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Guijuelo PDO

Cured hams (hind extremities) and shoulders (fore extremities) from pure-bred Ibérico pigs, or cross-breeds with at least 75% Ibérico brought up under the extensive rearing system, with a minimum production period of 24 months for hams and 12 months for shoulders.


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