As part of their month long Spanish Tap Takeover, Sandinista have unveiled 3 rather exciting events which aim to pair some of their fantastic tapas dishes with drinks and luckily for many of us, the next one is 'Caña & Pintxos' on Wednesday 16th May.
Pintxos originated in San Sebastian as an evolution to tapas. You will recognise them as the small bite size dishes skewered with cocktail sticks, usually adorning the top of a tapas bar.
Pintxos quickly spread throughout to the rest of Basque country, hooking cities such as Bilbao and Pamplona. Now enjoyed all over Spain, Pintxos are the ultimate bar snack.
This Wednesday 16th May, Sandinista are letting you enjoy five pintxos all perfectly paired with Spanish craft beers as you are taken through the history of the pintxo, how to build the perfect Pintxo and why we think that Pintxos are the perfect food to pair with craft beer.
On the final course, guests will have the opportunity to choose their own ingredients to make their own pintxos, with Head Chef Jose then crowning a winner.
Here’s what you can expect:
|Pintxo||Beer||Reason behind pairing|
|GOAT’S CHEESE, SHERRY REDUCTION, QUINCE PASTE, WALNUT, PICKLED ONION, SLICED BAGUETTE||BASQUELAND – AUPA PALE ALE||Creamy Spanish goat’s cheese, is offset wonderfully by the sweetness of the quince, the acidity of the onion and the refreshing citrus, bitterness from this wonderful pale ale from forward thinking brewers, Basqueland.|
|MORCILLA SCOTCH EGG, PIQUILLO PEPPER SAUCE, BABY GEM||MALA GISSON – APATXE APA||The citrussy, fresh, bitterness of the American pale holds its own against the big rich, spicy notes of the Morcilla (Spanish black pudding). All enhanced by the natural sweetness of the Piquillo pepper.|
|ANCHOVY, GORDAL OLIVE, GUINDILA PEPPER, SLICED BAGUETTE||LA PIRATA – VIAKRUCIS IPA||Classic combination of plump Gordal olive and gentle spiced Guindila pepper is given a kick of salt from the anchovy, perfectly accompanied by the easy drinking IPA from La Pirata. Citrus and stone fruits with a good hit of hops!|
|BLOOD ORANGE GLAZED PORK BELLY, WHITE ONION ESCABECHE, SWEET POTAO CRISP, MICRO CORIANDER||BASQUELAND – IMPARABLE IPA||The acidity of the escabeche cuts through the sweet glazed, succulent belly pork with aromatic hit from the coriander. Interesting combination with the tropical notes of this West Coast style IPA.|
|CRISPY PRAWN SKEWER, MANGO SAUCE||MALA GISSONA – DJANGO R. BLANCHE WITBIER||Moreish combination of fried prawn, sweet mango and the fruit and spice from the Witbier.|
Caña & Pintxos – Spanish Beer Pairing at Sandinista
Wednesday 16th May
5 Pintxos & 5 craft beers
£25 per person
Sandinista, 2 Old Bank St, City Centre, Manchester M2 7PF
0161 832 9955