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Campo Viejo tucks in to at-home tapas
Campo Viejo, the UK’s biggest-selling wine brand, has launched a new Spanish cookery masterclass in conjunction with London cookery school, Food at 52.
The course is designed to teach people how to make tapas that is perfectly matched to the wines they are drinking.
The move follows the successful launch of Campo Viejo’s on-trade Viva el Vino campaign in November last year as part of the brand’s drive to turn the way consumers are accustomed to eating on its head, by placing wine at the heart of the meal.
The Campo Viejo Viva el Vino cookery course at Food at 52 will allow those with a passion for food and wine to explore a new in-home dining experience.
Participants will learn how to make eight tapas dishes, each of which has been designed to accentuate the flavours of each of the wines in the Campo Viejo range.
Viva el Vino masterclasses will be held until the end of May this year.
Mathew Bird, marketing controller for Campo Viejo, said; “The Viva el Vino cookery course is all about providing adventurous cooks with the opportunity to create the perfect combination of wine and food in a fun, unique and unusual way.
“Pairing the right kind of food with the right variety of wine can completely transform people’s eating experiences.
“To date, the Viva el Vino campaign has been on-trade skewed – allowing restaurant diners the opportunity to sample the best of Campo Viejo’s popular wines with delicious Spanish cooking.
“This latest phase brings the concept to the off-trade – showing consumers how to re-create Viva el Vino in their own homes, and as such, we’re delighted to be partnering with Food at 52, to show the nation how to truly wow their dinner party guests.”
John Benbow, owner of Food at 52, added: “For people who enjoy throwing dinner parties, this course is designed to show them how to throw a truly unique party that is bound to impress their guests.
“Attendees will learn how to create delicious tapas dishes and be tutored on each of the wines in the Campo Viejo range. They’ll also learn how best to enhance the flavours and notes of the wines with different ingredients and dishes.”
Alan Lodge, 09.03.2010