GASTRONOMIC ROUTES

WINE ROUTE

Extremadura has around 77,844 hectares of vineyards (4,850 hectares in Cáceres and 72,994 hectares in Badajoz), divided into six vine-growing regions that today make up the “Ribera del Guadiana” Designation of Origin.

The size of our Region means that each vine-growing district has its own grape varieties, soil conditions and microclimate that enhance and, above all, provide variety to the different wines forming the "Ribera del Guadiana" Designation of Origin.

Along with the traditional white grape varieties (pardina, cayetana and montúa), other varieties of both white (macabeo) and red (cencibel and garnacha) are being grown that are widespread in terms of national growth, along with some very select foreign varieties (cabernet sauvignon, merlot or chardonnay). This leads to a notable improvement in our wines and, above all, to a hopeful future for crianzas and reservas, opening up a market that was traditionally aimed at the production of young wines.

The wine route is designed more with the aim of leaving no region uncovered and, with the traveller in mind, will cover a large area in the centre and south of the region, with its rich, variety cuisine.

Starting from Trujillo, the beautiful, monumental town, you set off from one of the most revered cuisines of the region that preserves the tradition and essence of the most authentic local cuisine in many of its public kitchens: scrambled eggs with truffles, truffled chicken, mutton in green sauce or lamb stew.

Almendralejo is famous for its breadcrumbs, tomato soup and pork stew.
In Aceuchal, of course, the garlic soup and the sopa de antruejos soup, which is typical at carnival time and impressive for its composition.

In Montánchez the blood soup and huevos a la hortelana (poached egg with cured ham and chorizo) with a thin slice of cured Serrano ham.

In Puebla de Sancho Pérez scrambled eggs with wild asparagus. In Los Santos de Maimona bacalao a la cantina (cod dish). In Fuente del Maestre adobo de guarrino (pork dish) and mushroom stew. In Villafranca de los Barros gazpacho and in Fuente de Cantos the caldillo and chanfaina, a humble dish made up of the poorest cuts of lamb but that has acquired the category of excellence and to which this beautiful place dedicates a festivity on the last Sunday of April in which every year the most expert cooks compete to show their art in making this recipe.

All of the dishes forming Extremadura cuisine can and must be accompanied by our wines, which are quickly and frankly improving, as can be seen by the many different awards given to them and the praise awarded during tasting events and contests.
Do not forget to taste a good Extremadura cava at some time during the wine route.