[vc_row css_animation=”fadeInDown”][vc_column][vc_single_image image=”39211″ img_size=”900×500″ alignment=”center” css=”.vc_custom_1695818571454{padding-top: 20px !important;}”][vc_column_text el_class=”custom-intro”]O<\/span>lavo Maciel usually spends his days traveling the globe in search of treasures to import to Brazil and share with the discerning clients at his wine shop, Weinhaus Excellenz. But today we join him closer to home, for a tour of S\u00e3o Paulo\u2019s street markets to see what surprising pairings with the wines of Cos d\u2019Estournel he has in store for us!.<\/span>[\/vc_column_text][vc_single_image image=”39104″ img_size=”550×750″ add_caption=”yes” alignment=”center” css=”.vc_custom_1695632271860{padding-top: 20px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”39174″ img_size=”750×550″ add_caption=”yes” alignment=”center” css=”.vc_custom_1695730825379{padding-top: 20px !important;}”][vc_column_text el_class=”custom-intro”]To begin our immersion in the street food of S\u00e3o Paulo, we meet Olavo at the market on Rua Diogo Jacome, at the edge of Ibirapuera Park, where we discover some twenty-odd varieties of the Brazilian pastel, a re-interpretation of the much-loved Asian dumplings known as gyoza. \u00ab\u00a0To balance the comforting richness of the unbeatable cheese pastel, there\u2019s nothing like the freshness and spice of Cos d\u2019Estournel Blanc 2016.\u00a0\u00bb<\/em><\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”39178″ img_size=”750×550″ add_caption=”yes” alignment=”center” css=”.vc_custom_1695731014129{padding-top: 20px !important;}”][vc_column_text el_class=”custom-intro”]Our journey gets even better at Esfiharia Effendi, a veritable culinary institution that has been serving its famous esfihas since 1973. A product of Levantine cuisine, these small tarts are available in a variety of flavors. \u00ab\u00a0The version with chopped mutton is a classic, a perfect match for the velvety, full-bodied character of Pagodes de Cos 2015, \u00bb according to Olavo.<\/em><\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”fadeInDown”][vc_column][vc_column_text]Our next stop is Pao de Festa, a bakery that has remained popular since it opened in 1996, to taste its acaraj\u00e9, a fried pea and onion fritter typical of Afro-Brazilian cuisine. \u00ab But no one can resist their tapioca pepper cubes, \u00bb<\/em> Olavo warns. \u00ab They are a very common amuse-bouche. The Brazilian red pepper combined with the elasticity of the tapioca in a crusty fried shell is an ideal counterpoint to Cos d\u2019Estournel Blanc 2016.\u00a0\u00bb<\/em><\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”38910″ img_size=”650×950″ add_caption=”yes” alignment=”center” css=”.vc_custom_1695630229987{padding-top: 20px !important;}”][vc_column_text el_class=”custom-intro”]<\/p>\n Our journey ends with the tradition of Brazilian barbecue. Once a month at his restaurant, MG74, Marcel Gholmieh sets up an outdoor smoker that allows him to cook his delicious meats at low temperatures while infusing them with smoky flavor. \u00ab\u00a0In Brazil, we usually taste different parts of beef during a barbecue, \u00bb<\/em> is how Olavo explains a tradition that multiplies the possibilities for food and wine pairings! [\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":" Managing director of the highly reputed Weinhaus Excellenz and wine importer Olavo Maciel takes us through S\u00e3o Paulo\u2019s lively food markets to discover a handful of unexpected pairings of Brazilian street food with the wines of Cos d\u2019Estournel.<\/p>\n","protected":false},"author":160,"featured_media":39211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[124,128,140],"tags":[],"class_list":["post-39168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-journal-de-bord","category-carnets-de-route","category-article"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/posts\/39168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/users\/160"}],"replies":[{"embeddable":true,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/comments?post=39168"}],"version-history":[{"count":13,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/posts\/39168\/revisions"}],"predecessor-version":[{"id":39265,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/posts\/39168\/revisions\/39265"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/media\/39211"}],"wp:attachment":[{"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/media?parent=39168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/categories?post=39168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/tags?post=39168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\u00ab The upper part of the animal is perfect with Pagodes de Cos 2016, for the freshness and complexity of the wine balances the generosity and smoky notes of the meat. \u00bb<\/em> To accompany a Cosd\u2019Estournel 2015, Olavo recommends a sirloin, simply grilled. \u00ab\u00a0A plain, unsmoked meat allows one to devote his or her full attention to the pairing at every sip. A marvelous moment in the purest Brazilian tradition! \u00bb<\/em><\/span><\/p>\n