DUDLEY IN THE BASQUE COUNTRY
Chef Dudley Newbery travels to the Basque Country to sample the local food and culture. Dudley joins Arthur Dafis from Llandre, near Aberystwyth, and his San Sebastian born wife, Carolina Sagarmendi on a trip to northern Spain, where they sample the fresh seafood, high quality meats and the welcoming atmosphere.
ABOUT THE BASQUE COUNTRY
DRINK
- Just as farming and fishing are important facets of the Basque economy, the bars throughout the country are equally significant in their contribution. A fondness for wine goes without saying, as there is no better beverage to complement the vast array of dishes served in the Basque bars.
- Consequently, wine is a typical Basque drink that goes especially well with tapas. The south of the Basque country is a region renowned the world over for producing the finest Rioja wine. In fact, the region as a whole is famous for its huge variety of red wines, which are more often than not made from the tempranillo grape.
- A popular aperitif in the Basque country is txakoli, which is a young, light and aromatic white wine. It is produced in the areas around Getaria, Zarautz and on the border and it goes particularly well with fish and other types of seafood.
- There is an age-old tradition of cider drinking amongst Basque people with cider houses remaining popular in villages around the country. Although cider is drunk throughout the year the cider houses themselves are only open to the public from the end of January (following the San Sebastian festival) up until the end of April.
DUDLEY
A Teledu Opus production for S4C
A Teledu Opus production for S4C