GRUPO GOURMETS

2 Salón Gourmets Contest: Incognito product

Salon Gourmets proposes the challenge of guessing a gourmet product related to the event in the Instagram profile. During the four days of the event a publication is active in the Instagram account of @GrupoGourmets in which clues are given for participants to discover the Incognito Product of this edition.The contest finishes at 10:00 pm on the last day of Salon Gourmets and then the winner is announced1.Comment on the Instagram post which one you think is the SG22 Incognito product.2.Mention two friends with whom you would share this prize.3.Follow @grupogourmetsWe will announce the winner on April 28.#salongourmets Incognito Product SG22Bico de Xeado's mustard ice cream 

26 Wine Tunnel / MAPA

A must-see at the Fair, the Wine Tunnel is a unique and now traditional space that during its 26 editions offers the possibility of tasting the best single-varietal wines of the country, 330 wines from 250 wineries at this edition, selected by the technicians of the Ministry of Agriculture together with the Tasting Committee of the Wine Guide of the Gourmets Group.During the tour, visitors receive a small manual to learn about each reference and, thanks to the sommeliers who attend the Tunnel, they can get to know any of the wines on display up close. To complete the wine experience, relevant national wineries offer tastings and introductory courses where attendees can learn about the different methods of production and aging of white, red, rosé and sparkling wines, as well as their particularities and harmonies.

3 Salon Gourmets Contest: MyproductSG22

During the 4 days of the Salon Gourmets, participants are able to vote through the Twitter account @SalonGourmets and Instagram @grupogourmets for the product that caught their attention for its characteristics, presentation, quality or innovation. The last day of Salon Gourmets, the winner of the competition is announced, and receives a diploma as winner, courtesy of Grupo Gourmets.At this 35 edition of Salon Gourmets, the winner announced of #MyproductSG22 was Zecchini White Vermouth.

3 Salón Gourmets Contest: My favourite stand

During the 4 days of the event, Salon Gourmets invites you to choose, through its social networks, the stand that has stood out from all the others, whether for its originality, uniqueness or innovation. From among all those exhibited, the most outstanding at Salon Gourmets are pre-selected and users choose the winning stand, which receives special recognition from the Organisation.How to participate:1. Vote for your favourite SG22 stand by entering the gallery and choosing the one you like the most from our Instagram, Facebook or Twitter profile.2. The stand that receives the most votes will be the winner.3. We will announce the winner on Thursday 28 April.#salongourmets Winner Favourite Stand 2022: Asturias Government

4 EVOO Tunnel / MAPA

The EVOO Tunnel is a space within "The Richest Country in the World" dedicated to the culture of Extra Virgin Olive Oil, where visitors can learn about and taste the differentiated quality brands of the Protected Designations of Origin and Protected Geographical Indications. Visitors will be able to find out about all aspects of each EVOO, tasting minority and singular varieties, organic extra virgin olive oils and the best EVOOs of the "Food of Spain" Awards of the Ministry of Agriculture, Fisheries and Food.

Aula Gourmets

Salon Gourmets offers professional visitors and exhibitors the opportunity to enjoy dishes prepared live, exchange knowledge with the best professionals in the sector with the Round Tables of gastronomy and wine or enjoy commented tastings and workshops in which the versatility of the new products exhibited at the show is highlighted.During the 35 Salon Gourmets there will be different activities to enjoy such us tastings, show cookings and workshops in this space located in Hall 4:Monday, April 2510:00 am - 1:00 pm: GourmetQuesos, Championship of the Best Cheeses of Spain 20222:15 pm - 3:45 pm: Show cooking offered by Caviar Pirinea, which will bring the qualities of Pirinea trout to visitors.5:30 pm - 7:00 pm: Perrier Jouët tasting of its Cuvée Prestige Belle Epoque.Tuesday, April 2610:30 am - 12:00 pm: Tasting Zamora Company together with The Spanish Wine Academy project of Bodegas Ramón Bilbao.12:30 pm - 2:00 pm: Show cooking with plant based products by Heura Foods.2:30 pm - 4:00 pm: Masterclass with game meat offered by Asiccaza.4:30 pm - 7:00 pm: Corpinnat sparkling wine tasting.Wednesday, April 27Food Natural Paradise - Asturias DayThursday, April 2811:00 am - 1:00 pm: Gourmets Round Table. Diversification of the figure of the chef: owners, cooks and gastronomic advisors, moderated by Rafael García Santos.1:30 pm - 3:00 pm: Gourmets Round Table. Emergence of organic, biodynamic and natural wines on the wine scene, moderated by José Miguel Mulet.

Banco de Alimentos - Aldeas Infantiles

Salón Gourmets collaborates with Banco de Alimentos which is a non-profit charity whose purpose is to collect and distribute food for free to social organizations such as social canteens, residences or foster homes of the Community of Madrid. During Thursday, October 21, Banco de Alimentos de Madrid will be responsible for collecting donations from the exhibitors, that generosity grows year after year, at the 34 Salon Gourmets 5,000 kg of food were collected. Aldeas Infantiles is an organization that takes care of children and young people who are in a vulnerable situation. During Salon Gourmets, a group of volunteers inform about the actions carried out by the association, such as child protection, families at risk of separation or accompanying young people in their social and labor integration.Salón Gourmets also collaborates with the Ministry of Agriculture, Fisheries and Food (MAPA) as part of The Richest Country in the World by promoting the campaign "Nothing is thrown away here", which aims to minimise food waste and promote responsible food consumption.

Cesal Social Gastronomy

The NGO Cesal Social Gastronomy is an initiative directed by Chema de Isidro that was created with the aim of helping young people at risk of exclusion to integrate into our society through gastronomy. Its aim is to provide opportunities through training and, above all, affection, offering insertion or reintegration into the labour market. The students in each class undergo three months of training and two months of work experience in various aspects of the hotel and catering industry and most of them leave with a job. The Salon Gourmets supports this brilliant initiative with a showcooking space where top chefs prepare their dishes in the most fun and dynamic way, supported by the students of Cesal Social Gastronomy.At their stage (8E34) located in Hall 8 they will be holding masterclasses, showcookings and tastings over the 4 days by chefs and students currently undergoing training as part of the project.Programme of activities:Monday, April 2512:00 pm - 2:00 pm: Rebeca Hernández and Julius Bienert cook with oysters together with María Giménez.2:00 pm - 3:30 pm: Luis Barrutia cooks with Clari Adames. Fun cooking by 9 de Barrutia.4:00 pm - 5:00 pm: Naumi Uemura and Jesús Almagro. Contemporary Fusion Cuisine.5:00 pm - 6:00 pm: Custodio Zamarra and Javier Gila Tasting of Masters.6:00 pm - 7:00 pm: Óscar Hernando and Fernando Fernández. Tasting and pairing of Signature Wines.Tuesday, April 2611:00 am - 12 pm: Charity Gala Presentation for Ukraine and Cheese Tasting with Ana Belén González Pinos1:00 pm: Ángel de Viñas from González Byass.2:00 pm - 3:00 pm: Charo Val (La Alacena del Gourmet) and Juan Pozuelo (Teatro Goya Catering). Conscious Kitchens.4:00 pm - 5:00 pm: Alma Soriano, Sara Seco Michel Loyola. Pairing with the best tapas from Cesal.6:00 pm - 7:00 pm: Irene Villa Foundation. Presentation of projects and tastings.Wednesday, April 2712:00 pm: Ham tasting with ham cutting show by Emilio García Ortigosa.2:00 pm - 3:00 pm: Anita Be Cool and Ramón Martín (Masterchef 6). Cooking Colours.4:00 pm - 5:00 pm: Jesús Flores and Aranzazu Barrutia. Master Tasting with Terruño wines.6:00 pm - 7:00 pm: Tasting with María José Jurado. Thursday, April 2812:00 pm - 1:00 pm: Presentation Perroton Madrid Julius Bienert and Alejandra Botto2:00 pm - 3:00 pm: Sergio Fernández and María Jiménez. Food and Music, oysters and trout from the Pyrenees.

Area Alimentosdeespaña / MAPA The Tastiest Country in the World

#alimentosdeespaña created by the Ministry of Agriculture, Fisheries and Food, which does not miss its annual appointment with Salón Gourmets through "The Richest Country in the World". With a Gastronomic Space in which to enjoy show cooking, conferences and presentations with quality products of Spanish gastronomy. In addition to the traditional Wine Tunnel and EVOO Tunnel.All the products on display demonstrate year after year their commitment to quality and the environment, protected by their respective quality labels: Designation of Origin (DO), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Specialities Guaranteed (TSG).  Monday, April 25th10:30 - 11:00 h: Breakfast #alimentosdespaña: bread, tomato, EVOO, coffee with milk.11:00 - 11:30 h: Inauguration by the Minister of Agriculture, Fisheries and Food.11:30 - 12:00 h: FEDEPESCA. Tasting of fish products.12:00 - 12:30 h: PGI Trevélez Ham. Tasting.12:30 - 13:00 h: OPAGAC. Food of Spain 2020 Award. Tasting of tuna fishing responsible.13:00 - 13:30 h: Food of Spain Aperitif. CEPESCA. Tasting.13:30 - 14:00 h: OPROMAR. Anchovy and mackerel, taste of tradition. Tasting.14:00 - 14:30 h: APROMAR. Tasting.14:30 - 15:00 h: Black Avileña 100% native breed. Tasting.15:00 - 15:30 h: Morucha 100% Autochthonous Breed. Tasting.15:30 - 16:00 h: Retinta 100% Autochthonous Race. Tasting.16:00 - 16:30 h: Segureña 100% Autochthonous Breed. Tasting.16:30 - 17:00 h: Payoya 100% Autochthonous Race. Tasting.17:00 - 17:30 h: ANACEF. We like fish, because we love real food. Tasting.17:30 - 18:00 h: DOP Arzúa - Ulloa, IGP Carne de Ávila and DOP Sierra Mágina: 3 jewels with differentiated quality. Tuesday 26th April10:30 - 11:00 h: Breakfast #alimentosdespaña: bread, tomato, EVOO, coffee with milk.11:00 - 11:30 h: Escámez ham. Tasting.11:30 - 12:00 h: DOP Cheeses of Murcia. Tasting.12:00 13:00 h: Correos Market. Food of Spain 2020 Award. Lecture.12:30 - 13:00 h: Grenache cuisine in Fuendejalón. Food of Spain 2020 Award. Tasting".13:00 - 13:30 h: Aperitif Food of Spain. CONXEMAR "Seafood, source of health". Lecture by Rafael Ansón. Tasting.13:30 - 14:00 h: DOP Mexillón de Galicia. Tasting.14:00 - 14:30 h: Packed ecological Lola. Lecture "Healthy meals and dressings with organic canned food".14:30 - 15:15 h: Avianza. Spanish poultry tasting with chef Lucía Grávalos.15:30 - 16:00 h: Natursnacks. Food of Spain 2020 Awards. Dehydrated fruit tasting.16:00 - 16:30 h: Cheese flowers Santiago Mohedano. Tasting. 16:30 - 17:00 h: Tasting and pairing AOVE Oro de Cánava - DOP Sierra Mágina.17:00 - 17:30 h: ENISA. Lecture "The financial boost you need".17:30 - 18:00 h: DROME MILK. Camel Bio Farm. Presentation of camel milk. Tasting.18:00 - 18:30 h: MAXOFARM ACUICULTURA SL. Spirulina Wednesday, April 27th10:30 - 11:00 h: Breakfast #alimentosdespaña: bread, tomato, EVOO, coffee with milk.11:00 - 11:30 h: QvEXTRA. Oil tasting.12:30 - 13:30 h: IGP Morcilla de Burgos. Tasting.13:00 - 13:30 h: Aperitif Alimentos de España. #alimentosdespaña.13:30 - 14:00 h: Pago de Valdecuevas. Alimentos de España 2020 Award. Oil tasting.14:00 - 14:30 h: ANFACO-CECOPESCA. Tasting of canned fish.14:30 - 15:00 h: ANFABASA. Tasting of canned cod.15:00 - 15:30 h: Spanish Federation of Fishermen's Guilds. Tasting.16:00 - 16:30 h: DOP Idiazábal Cheese. Tasting. Thursday 28th April10:30 - 11:00 h: Breakfast #alimentosdespaña: bread, tomato, EVOO, coffee with milk.12:00 - 12:30 h: Salazones Garre. Tasting.12:30 - 13:00 h: Presentation "Spain Travel Guide": a mosaic of small stories that make up the essence of Spain. A Netflix project in collaboration with Turespaña and Alimentos de España.13:00 - 13:30 h: Food from Spain Aperitif.14:30 - 15:00 h: Organization of national producers of Palangre de Altura (OPNAPA-88). Tasting tintorera.

Innovation Area

Organic Exhibition Area

12 GourmetQuesos, The Best Spanish Cheeses Championship 2022

7 Beer-Pouring Contest Estrella Galicia - Madrid Competition

Children workshops

Since the I Taller de los Sentidos in the year 2000 the purpose has always been that non-professional could known the traceability of the food that was shown at differents workshops at Salon Gourmets.The Children's workshops, were developed with such objetive aimed at schoolchildren between 7 and 10 years old from the Community of Madrid. Children learn about the product in a closer way, seeing, touching and smelling as well as learning the basic principles of a healthy diet and of course, tasting their work, the funniest part of the workshop.The children will learn about the qualities of foods such as bread through the Bread Workshop organised by Horneo Fresh, the Tuna Workshop, convened by Balfegó, discovering the importance of this fish, as well as the different types of cheese in the Cheese Workshop, organised by GourmetQuesos. And the Meat Workshop, with I.G.P Ternera Gallega, which will explain to the pupils how these Galician calves are fed and raised through fun activities.

2 Burger Combat Hamburger Spanish Burger Championship Gourmets / Lantmännen 2022

For the second year, Salon Gourmets is hosting the Burger Combat organised by Lantmännen Unibake and Grupo Gourmets, a battle between chefs looking to make their burger the best in Spain. The live competition measures the chefs´creativity in creating their premium burger recipe, as well as the most inventive combinations, presentation, harmony and innovation in the ingredients used. In addition to the bun from the Lantmännen Unibake group, the burger must also contain sauce, meat and other ingredients of their choice. From classic to avant-garde, this competition promises to elevate burgers to gourmet status.First PrizeMikel GalánEl Búho Rojo (Bilbao)Second PrizeCarmen Cortés AlmodóvarLittle John Burger & Things(Rota, Cádiz)Third prizeAriana SchonbornApache Grill (Alicante) Jury:Felipe Ruano, ASEMAC President Clara Villalón,Gastronomy comunicator Marcelino Alonso,Gastronomy comunicator Teppo Tauriainen, Swedish ambassador Íñigo Urrechu, Chef Vanessa San José, Winner of the last edition Sergio Fernández,Chef Cocinamos Contigo (Canal Cocina)Selected contestants: Mikel Galán BlancoEl Búho Rojo (Vizcaya) Miguel Ángel MartínEl Rancho de Santa África (Madrid) Joan Aznar RodríguezEl Poble Gastroburger (Valencia) Luis Gutiérrez, Pemon Sensaciones Ahumadas (Madrid) Ariana Schonborn, Apache Grill (Alicante) Carmen Cortés AlmodóvarLittle John Burger & Things (Cádiz) 

Official inauguration of the 35 Salon Gourmets, International Fair of Quality Food and Beverages by the Minister of MAPA

Luis Planas Puchades, Minister of Agriculture, Fisheries and Food (MAPA) officially opened the 35 edition of Salon Gourmets, together with Begoña Villacís, Mayor Deputy of Madrid City Council, among other authorities. The event took place on Monday, April 25 at 11:00 am at the South Gate of IFEMA MADRID.Accompanied by Francisco López-Bago, President and CEO of Grupo Gourmets, Francisco López Canís, Honorary President of Grupo Gourmets and Fernando Jover, Advisor to Grupo Gourmets, they toured the 3 pavilions (8, 6 and 4) to see first-hand the wide variety of quality products that were part of Salon Gourmets.A total of 1,611 exhibitors and 40,000 products filled pavilions 4, 6 and 8 of IFEMA MADRID from April 25 to 28.

28 Ham Cutting Contest / Dehesa de Extremadura

Spanish Pizza Championship Gourmet by Magma from Cabreiroá

5 Best Asturian-Style Veal Cutlet, Cachopo Contest

New vintages of anthological Familia Torres wines

Familia Torres, a family company that produces quality wines and brandies, is organising this tasting under the name of "New vintages of the Familia Torres anthological wines". The tasting, given by Josep Sabarich, technical director of Familia Torres and Sergi Castro,  Familia Torres sommelier,  will take a look at the new vintages of its most exclusive wines, those that take part in the "Miguel Torres Anthology" collection due to the singularity of their origin and exclusive production. All of them share the same discourse and story, as they faithfully represent the vineyard where they were born and the effort to give each one of them a unique identity, in a journey through the Catalan regions that have shaped the history of this winemaking family with its firm commitment to excellence and sustainability. Wines to be tasted:Milmanda 2019 (PDO Conca de Barberà) Mas La Plana 2018 (PDO Penedès) Reserva Real 2018 (PDO Penedès) Grans Muralles 2018 (PDO Conca de Barberà) Mas de la Rosa 2019 (PDO Priorat)

Belle Époque Tasting. Perrier Jouët

Perrier Jouët presents its Cuvee de Prestige Belle Époque directed by Xabier Gorostiza, Brand Education Manager Pernod-Ricard Spain, with a tour through 6 bottles of the 2013, 2011, 2007 and 2006 vintages, very special vintages that make it one of the most expensive and exclusive champagnes in the world. 

3 Art of Knife Meat Cutting National Competition El Encinar de Humienta / Gourmets

Beer-Pouring Contest Estrella Galicia National Final

 This National Grand Final brings together the various champions of the regional competitions, making it a beer pouring championship of the highest level. The participants, who have already demonstrated their knowledge, skills and nerves of steel in past editions of their local competitions, will compete on this occasion to decide who will be the new national champion.The campion beer pourer, in addition to a trophy, receives €1000 and a diploma accrediting him/her as "Best Beer Pourer  of Spain 2022". First PrizeGustavo Rey Ábalo O Encontro Bari(Pontevedra)Second PrizeMiguel PampínRamallosa Cafe(Pontevedra)Jury's runner-up prizes: Fernando de la Hoz El Raso Restaurant(Collado Villalba, Madrid)Fátima CoelloMontesqueiro Rural State(A Coruña, Galicia)Carlos ValdiviesoValdivieso(Madrid)Jury:The jury will be composed of members of the Hijos de Rivera Beer Culture department and professional brewers, hoteliers and gastronome selected according to the criteria of professionalism and experience established internally by Estrella Galicia. Selected Contestants:Jaume Miquel Gual GonzálezFátima Coello Mariña Rubén Robles MaldonadoImar Vera Escorihuela Óscar Federico Domínguez PeñatoJorge Rupidera PereiraMiguel Pampín García José Javier Carrera CorujeiraCarolina Belén GeaIsaac Ignacio Villarroel LópezGustavo Rey Ábalo  

2 XChef Challenge by 1906 Beer / Estrella Galicia

 Desafío XCHEF by Cervezas 1906 is a contest organised by Hijos de Rivera that in 2022 has taken a qualitative leap by expanding to different parts of Spain. Its objective is to recognise the most talented and potential chefs in the country, who also show enthusiasm for being part of a community that acts in favour of achieving a positive and conscious impact on society.Now, the contest celebrates its second edition at the 35 Salon Gourmets, where the six finalist chefs of the contests that were developed throughout the country will meet. On April 26, the participants will present their gastronomic proposal harmonised with one of the 1906 family beers before a professional jury made up of Chef Javier Olleros (Culler de Pau) and Chef Javier Aranda (Gaytán), Journalists Emma Sueiro (ABC) and Alejandro de la Rosa (Que no me la den con queso).The chef who wins the award in this second edition will win a prize of 2,500 euros and a promotion plan from Hijos de Rivera.First PrizeMoncho MéndezMillo Orzán Restaurant(A Coruña) Second PrizeChristian NindlGutiziak(Sitges, Barcelona) Third PrizeÁlvaro GantesO Lagar da Estrella (A Coruña). Jury:Javier Olleros,Chef Culler de PauJavier Aranda, Chef Gaytán RestaurantEmma Sueiro, ABC - Journalist Alejandro de la Rosa, Que no me la den con queso - Journalist.  Selected Contestants:Moncho Méndez Pazos, Millo Orzán RestaurantÁlvaro Gantes Gómez,O LagarDa EstrellaIván lópez Bartolomé,Cami Vell RestaurantDiego Álvaro García,Carbón MorenoMateo Bertozzi, My Fucking RestaurantChristian Nindl Segovia, Gutiziak Restaurant 

World EVOO Competition Salón Gourmets Final Packaging and Innovation Award

14 Spanish Écailleurs / Sorlut / Grupo Gourmets Oyster Opener Championship

Kitchen 4x4 by 1906

On Tuesday, April 26 at 4:00 pm, Javier Olleros left aside the role of jury of Desafío XChef by Cervezas 1906 to become the master of ceremonies of the Jam Session in which 3 preparations were made live, each paired with one of the beers of the 1906 family. The Chef of Culler de Pau, nominated for Best Chef in the World at "The Best Chef Awards" and holder of two Michelin Stars, put the winners of DESAFÍO XCHEF 2021 and 2022 in front of the stove. The expectation was high, as the champions of the contest did not know what they were going to elaborate until the very moment the event began.Chefs Manu Núñez, Moncho Méndez and Carlos Ramón made 3 preparations harmonised with Estrella Galicia's 1906 range of beers: peas in Caledeirada with Galician Irish Red Ale, head of lettuce dressed with 1906 Red Vintage, white asparagus salad with 1906 Black Coupage and vegetable stew with 1906 special reserve.First Prize Carles AguilarRestaurant Besta(Barcelona) Second Prize Javier LinaresMundua Restaurant(Valencia, Spain) Third PrizeMiguel FernándezMorgana Restaurante(Madrid) Selected Contestants:Moncho Méndez (Millo Orzán, A Coruña)Álvaro Gantes (O Lagar da Estrella, A Coruña)Iván López (Cami Vell, Alzira - Valencia)Diego García Panduro (Carbón Negro, Alcudia - Mallorca)Matteo Bertozzi (My Fucking Restaurant, Barcelona)Christian Nidl (Gutiziak, Barcelona)

11 Club Gourmets Magazine Awards

Club Gourmets, the leading magazine in Spanish gastronomy, opens a space anually for the readers to value the most relevant professionals within the gastronomic world, as well as restaurants and media, among other categories. Since 1976, Grupo Gourmets, through its publications, specially Gourmetour edited along 30 years, has established a bridge between the gastronomic world and its users for them to value the most prestigious chefs, both national and international, famous restaurants, winemakers and sommeliers. The 11 edition winners are: Best restaurant: Restaurante Raíces (Talavera de la Reina-Toledo) Best chef:  Mario Sandoval, Restaurante Coque (Madrid)     Best maître: Marta Campillo, Restaurante Diverxo (Madrid) Best sommelier: Carlos Echapresto, Restaurante Venta Moncalvillo (Daroca de Rioja -La Rioja) Best shop: (ex – aequo) De Torre Gourmet (Logroño) / Doña Tomasa (Madrid) Best hotel: Four Seasons Hotel (Madrid) Best communicator: Carlos Iserte, del programa “Variotinto” de Castilla-La Mancha Media Best entry or institution: elBullifoundation Best book: Lera. Gastronomía, Cultura y Caza de Montagud Editores Best product: (ex – aequo) Conservas Agromar, Caviar de Oricios. (Gijón – Asturias) / Quesos Pascualete. (Trujillo – Cáceres)            Best distinction: Karlos Arguiñano Best distinction (In Memoriam): Luis Irizar

9 League 99 Awards

The Gourmet Wine Guide, The Best of Spain, gathers in the ’99 League those wines qualified, this year at the 9 edition, with 99 points on a scale of 100 by the Tasting Committee. Sublime wines that stand out thanks to their strong personality, elegance and exceptional qualities. Facing the occasional question: If they are the best why not rate them with a 100?, the experts explain "because perfection does not exist, we leave that final point to the criteria of our readers, since it is the taster or wine amateur who has the power to assess it.” Due to the dynamic of these awards the number of honored labels varies from one edition to the next, fortunately we can assure that every year between 15 and 20 sublime wines are found.Aalto PS 2018 (Aalto Bodegas y Viñedos) DO Ribera del Duero Alabaster 2019 (Teso La Monja) DO Toro Benjamín Romeo Colección nº1: Parcela La Liende 2018 (Bodega Contador) DOCa La Rioja Capuchino Palo Cortado Vors (Osborne) DO Jerez-Xérès-Sherry Conde de Aldama Palo Cortado (Bodegas Yuste) DO Jerez-Xérès-Sherry Dalmau 2017 (Marqués de Murrieta) DOCa Rioja Dominio de Atauta San Juan 2016 (Bodegas Dominio de Atauta) DO Ribera del Duero Don PX Convento Selección 1955 (Bodegas Toro Albalá) DO Montilla-Moriles Don PX Convento Selección 1958 (Bodegas Toro Albalá) DO Montilla-Moriles La Faraona 2019 (Descendientes de J. Palacios) DO Bierzo Marqués de Poley Amontillado Selección 1951 (Bodegas Toro Albalá) DO Montilla-Moriles Mas de la Rosa 2018 (Familia Torres) DOCa Priorat Montearruit Amontillado Viejísimo Saca Única 2021 (Gracia Hnos.) DO Montilla-Moriles Noé Vors (Bodega González Byass) DO Jerez-Xérès-Sherry Pendón de la Aguilera 2014 (Bodegas Dominio de Cair) DO Ribera del Duero Pesus 2016 (Bodegas Hnos. Sastre) DO Ribera del Duero Pingus 2018 (Dominio de Pingus) DO Ribera del Duero Sierra Cantabria CVC -cosechas 2007, 2010 y 2012 (Viñedos Sierra Cantabria) DOCa Rioja Sierra Cantabria Mágico 2018 (Viñedos Sierra Cantabria) DOCa Rioja Termanthia 2014 (Bodega Numanthia) DO Toro Teso La Monja 2017 (Teso La Monja) DO Toro Tío Pepe Cuatro Palmas Amontillado (Bodega González Byass Jerez) DO Jerez-Xérès-Sherry Tradición Amontillado Vors (Bodega Tradición) DO Jerez-Xérès-Sherry Vega Sicilia Único 2012 (Bodegas Vega Sicilia) DO Ribera del Duero Viña El Pisón 2019 (Viña El Pisón) Otros vinos

37 Gourmets Wine Guide Awads

With the aim of bestow recognition to the work of professionals in the Spanish wine sector, users of the Gourmet Wine Guide, The Best of Spain, are in charge of choosing the best representatives of the sector, be those wines, institutions, wineries or people. Salón Gourmets tries to reward excellence, career and innovative ideas. In these awards at the 37 edition, the Gourmets Wine Guide team acts exclusively as a receiver of votes and as guarantor of their delivery, since it is only readers who decide the outcome of the elections through the magazine or the mobile application.At the 35 SG the awards will be presented to the winners of the Gourmets Wines Guide Awards, 37 Edition. The winners have been:Winery of the year (ex-aequo)Dehesa de los Canónigos: For its regularity,the quality of its wines and its expertise.Marqués de Murrieta: For its history and desire to excel.Best young whitePazo Baión - Pazo Baión (DO Rías Baixas)Best vintage whiteMartín Códax Gallaecia - Bodegas Martín Códax (DO Rías Baixas)Best rose (ex-aequo)Izadi Larrosa Rosé - Bodegas Izadi (DOCa Rioja)Scala Dei Pla dels Àngels - Cellers Scala Dei (DOCa Priorat)Best young redViña Sastre Roble - Bodegas Hnos. Sastre (DO Ribera del Duero)Best vintage redGaudium - Marqués de Cáceres (DOCa Rioja)Best sparkling wineGramona Imperial - Gramona (Método Tradicional) - Corpinnat -Best full-bodied wineLa Gitana Manzanilla - Bodegas Hidalgo-La Gitana (DO Jerez-Xérès-Sherry)Best specialized storeCoalla - Gijón (Asturias) y MadridSpecial prizeJosé Mª Raventós Vidal - For its work in defence of natural wine, with little human intervention throughout the winemaking process.

Semifinal 27 Sommeliers Spanish Championship, Tierra de Sabor

In the semifinal of the Tierra de Sabor Sommelier Championship of Spain, the contestants will face a written questionnaire with multiple choice questions and a written wine tasting. At the end of the tests there will be three masterclasses offered by Tierra de Sabor and Protos. The best of this test will go on to the final to be held the following day.The purpose of this test is to disseminate the sommelier culture and find the best professional to represent Spain in the World Sommelier Championship of the ASI (Association de la Somellerie Internationale).

World EVOO Competition Salón Gourmets

27 Sommeliers Spanish Championship Tierra de Sabor

A must in Salon Gourmets, sponsored by Tierra de Sabor and co-sponsored by Protos, celebrating its 27 edition, with the aim of promoting sommelier culture as well as selecting the representative of Spain in the world Sommelier Championship ASI (Association of the Somellerie Internationale). It is structured in two parts: during the semifinal the contestants face a written exam, with either multiple choice or short answer questions and a written wine tasting. The Final takes place next day at the same stage, where contestants face several tasks: a quick test, an oral wine tasting, an incorrect label, identification of spirits, liqueurs and other beverages and finally decanting and serving a bottle of wine. Everything under the eyes of a jury formed by high level wine professionals.As a novelty this year, after the Spanish Sommelier Championship, a qualifying round will be held to choose the contestant who will represent Spain at the European and World Championships. The champion of the current edition and the winners of the 2019 and 2020 editions, Diego González Barbolla and Gabriel Lucas Dimmock, respectively, will have to pass a series of tests to become the top Spanish representative at European and World level. The winner will receive a diploma accrediting him/her as "Best Sommelier of Spain 2022"First PrizeFerrán Vila, La Banyeta Sommelier (Palol de Revardit, Gerona)Second PrizeAlex Pardo, Coque Restaurant Sommelier, (Madrid)Third PrizeAna Casabona (Tarragona)Spain's representative at the European ChampionshipsGabriel Lucas Dimmock(Palma de Mallorca)Spain's representative at the World ChampionshipDiego González Barbolla (Burgos)

10 Salon Gourmets Awards

Salón Gourmets gives a special recognition in the 10 Salon Gourmets Awards to those producers that each year bring more than 1.300 new products, among which these awards are distributed in four different categories: innovation, presentation, versatility and Organic product more nutritionally complete. The former is awarded to a unique product that represents, with its launch on the market, an advance for the sector and consumers. Presentation rewards the balance between the attractive quality of the packaging and the information that provides accurate details regarding its nutritional values and finally, versatility; is granted to the product whose uniqueness enriches gastronomic heritage due to its multiple applications.In addition to the Salón Gourmets awards, the awards chosen by the public on the Salón Gourmets social networks are also presented: favourite product, favourite stand and mystery product , where participants are encouraged to guess an specific product through a series of tracks that pop up in Social Media channels,during the celebration of Salón Gourmets. 10th Salón Gourmets Awards Edition, 2022 at 35 Salón Gourmets:Innovation Award: Patente internacional de fruta y verdura congelada que se mantiene y consume como fresca of La Unión Long Fresh.Presentation Award: Chocolate negro de melocotón de Calanda y nuez de macadamia of Belenguer 1918.Versatility Award: 24 Kt Pan de Oro Comestible. The ultimate expresión of excellence in the kitchen of Gold Chef by ManettiMost nutritionally complete organic product: Ginebra 100% ecológica. triple destilación, frutos rojos y predominio de fresa silvestre de Ada organic Gin London Dry. Social Media Awards:#MiproductoSG22: Vermut .My favourite stand: Gobierno de Asturias.Incognito product Salon Gourmets: Mustard ice cream of Bico de Xeado .

9 Gourmets Round Tables: Diversification of the chef's role: owners, chefs and gastronomic consultants

The First Round Table on Gastronomy organised by Grupo Gourmets more than 40 years ago discussed the gastronomic situation and repercussion at the time. The gathering of top French cuisine representatives, such as Paul Bocuse and Raymond Oliver, along with national chefs like Juan Mari Arzak and Pedro Subijana paved the way for the current splendour of national gastronomy and laid the basis of the New Spanish Cuisine, which still continues its legacy today, adapting to the new techniques and trends of an ever-changing gastronomy and is present at every edition of the Salon Gourmets through this space for debate, which this year celebrates its 9 edition under the name of "Diversifying the role of the chef: owners, cooks and gastronomic advisors".  Moderator: Rafael García SantosJournalist Attended by: Carmen Ruscalleda Restaurante San Pau & Moments.Paco PérezRestaurante Miramar, Wine Cellar Paco Pérez.Toño PérezAtrio Restaurant (Cáceres) &La Torres de Sande Restaurant.Mario SandovalCoque Restaurant, Haroma Restaurant (Hotel Heritage) by Mario Sandoval, El Jardín de Orfila by Mario Sandoval, Coquetto.Íñigo Urrechu  Urrechu Velázquez Restaurant, Urrechu Pozuelo Restaurant , El Cielo de Urrechu, Zalacaín Restaurant, R de Urrechu ( Don Pepe Meliá Hotel) Marbella.  

9 Gourmets Round Tables: Emergence of ecological, biodynamic and natural wines in the enological world

The second of the Gourmets Round Tables will focus on the vision, opinion and foundations of the movement of winemakers who tend to carry out natural viticulture and what it consists of. Moderator::José Miguel MuletSenior Lecturer of Biotechnology at the Polytechnic University of Valencia.Attended by:Pepe RaventósWinemaker & Executive manager of Raventós i Blanc.Friedrich Schatz Owner of F. Schatz Winery (PDO Sierras de Málaga).Isaac Muga PalacínExecutive manager viticulture and winemaking Muga Winery.Ángel González Garrido Sommelier Marbella Club Hotel.María Elena AdellPernord Ricard, Chief Winemaker.