Vinoble 2026 Strengthens Its Gastronomic Offering with the Return of the “Gusto del Sur” Space

The International Noble Wine Fair once again welcomes this dedicated space in the Patio del Molino, expanding its tasting programme with exclusive experiences focused on food pairings, gourmet tastings and live cooking demonstrations.
In the year in which Jerez celebrates its title as Spain’s Gastronomic Capital, the City Council, in collaboration with the Regional Ministry of Agriculture, Fisheries, Water and Rural Development of the Andalusian Government and the Regulatory Council of Jerez and Manzanilla Wines, presents a programme led by renowned Andalusian chefs and gourmet products in dialogue with some of the world’s finest noble wines.

Vinoble 2026 once again places the connection between gastronomy and wine at the heart of its proposal with the return, for the second consecutive year, of the enogastronomic space “Gusto del Sur”. This initiative, now firmly established as one of the fair’s key highlights, is promoted and supported directly by the Regional Ministry of Agriculture, Fisheries, Water and Rural Development of the Andalusian Government through the Andalusian Agency for Agricultural and Fisheries Management (AGAPA).

As part of Jerez’s Gastronomic Capital celebrations, this initiative further reinforces the bond between wine and cuisine as one of the central pillars of the Vinoble experience. The programme expands this year and moves to the iconic Patio del Molino at the Alcázar of Jerez, where it will feature its own dedicated venue designed to host an extensive programme of activities.

Following the outstanding success of its first edition — with every session fully booked — Vinoble is committed to enhancing this immersive format, offering visitors the opportunity to explore noble wines from a practical, engaging and deeply gastronomic perspective.

A Programme of Tastings and Pairings Featuring Leading Names and Exceptional Products

Over the course of the three-day fair, the Enogastronomic Tent will host up to eleven sessions showcasing outstanding wines paired with gourmet products and dishes created by some of the most respected names in Andalusian cuisine.

Among the highlights are contemporary Jerez-inspired culinary proposals by acclaimed restaurants such as LU Cocina y Alma**, Mantúa* and La Carboná, each presenting exclusive tastings where wine becomes the creative driving force behind the culinary experience.

The programme will also shine a spotlight on exceptional Andalusian products such as Riofrío caviar and wild Almadraba bluefin tuna, featured in specially designed pairings with fortified, sweet and liqueur wines from both Spain and abroad.

These experiences will be complemented by pairings with iconic products such as artisan Andalusian cheeses and acorn-fed Iberian ham, alongside more technical sessions led by institutions such as IFAPA, creating a diverse programme that blends tradition, innovation and expertise.

Each activity has been conceived as a complete sensory experience, allowing visitors to discover how wine not only accompanies food, but transforms and elevates every dish, opening up new gastronomic perspectives.

This programme further reinforces the positioning of Andalusian cuisine under a seal of institutional quality, made possible thanks to the co-financing and support of the Andalusian Government and AGAPA, which continue to promote innovation and the international projection of local products through the “Gusto del Sur” brand.

Activity Programme

Saturday, 30 May

18:00 – 18:50 – Albarizuela. Restaurante La Carboná – Javier Muñoz y Sumiller Restaurante La Carboná.
19:00 – 19:50 – Quesos de Andalucía y los vinos tradicionales andaluces: Expresión de un territorio – IFAPA Hinojosa del Duque + DDOO vinos andaluces.

Sunday, 31 May

11:00 – 11:50 – SAL Y JEREZ. Tres tratamientos del pescado. Tres estados del vino de Jerez. Lú, Cocina y Alma – Juanlu Fernández + Sumiller LÚ Cocina y Alma.
12:00 – 12:50 – DO JABUGO 100% Ibérico de Bellota y generosos andaluces – Lucía García Ortega (Responsable de comunicación en CRDOP JABUGO).
13:00 – 13:50 – Atún Rojo Salvaje de Almadraba: El Ritual del Maridaje Andaluz . Gadira x Julio Vázquez · El Campero
19:00 – 19:50 – Carnes maduradas y vinos con crianza: El tiempo como lenguaje común – Cristina Tierno + Juan Aladino.

Monday, 1 June

11:00 – 11:50 – Mantúa: El protagonismo de los vinos y los vinagres de Jerez en la elaboración de una cocina con estrella – Israel Ramos.

12:00 – 12:50 – Caviar de Riofrío & Vinos de Jerez: Excelencia andaluza – Marcos Alguacil (enólogo) y David Montalbán (caviar Rio frío).
13:00 – 13:50 – El Parque Natural de los Alcornocales, su cocina y maridaje – Miriam Rodríguez (Venta La Duquesa).
18:00 – 18:50 – Atún Rojo y Jerez: Un Maridaje Infinito – Francisco Malia, Alberto Sánchez de Petaca Chico y Pepe Ferrer.
19:00 – 19:50 – DO Los Pedroches 100% Ibérico de Bellota y generosos andaluces – Juan Luis Ortiz y Clemente Gómez (DO Los Pedroches).

The full programme of activities is now available online, and reservations can be made through the Enogastronomic Experiences page .

All sessions are free of charge, have limited capacity and require prior registration. Access to the venue is reserved exclusively for accredited Vinoble professionals.