Wine Pairing Dinner – Celebrating Spanish Wines – 27 May 2011
What fun. Spanish Wines – red and white! And, what a challange. Most Spanish wines are “Old World” wines for “Old World” tastes. They are big and bold with a lot going on in each glass. Many of the Spanish wines are “earthy”. Maybe not suitable for American palettes. But, some wine consumers in Spain are new generation and some wine makers are appealing to their tastes with fresher brighter more “American like.” We had some of each.
We discussed the state of Spanish wine industry, current trends in Spanish wines and how they fare in the American market.
And, we ate! Chef James and staff presented us with some hardy and delictiable morsels that paired exceptionally well with the various wines selected. Everyone went away full!
Wines varied from the full bodied, earthy type embodied by the Faustino V, Tempranillo to the light, bright Laxas Ria Baixas, Albarino. We tried some wines from some new varities that many of our guests had not previously tried. We expanded our horizons in the wine experience and had a great time.
Chilled Strawberry Bisque paired with Anna de Codorniu Brut
with lemon crème fraiche, spicy crushed nuts
Black Watch Farms Beef Sausage paired with Campo Viejo Crianza
with lentil hash, fresh tomato aioli
Maine Lobster Reverse Stuffed Scallop paired with Pinol Portal White
with orange saffron sauce
– – Passion Fruit Sorbet – – palette cleanser
Flank Steak Fajita paired with Altos de la Hoya Monastrell
with fresh salsa, cumin sour cream
Chipotle Fried Misty Knolls Chicken paired with Faustino Reserva V Tempranillo
with corn and Vermont cheddar cornbread, Faustino steak a jus
Black Bean Habenero Sopa paired with Rioja Gran Familia Rioja
with cinnamon tortillas, gremolata
– – – Blackberry Mint Margarita – – – palette cleanser
Black Pepper Encrusted Monkfish paired with Laxas Ria Baixas Albarino
with lavender honey beurre blanc, grilled romaine
Paella paired with Manga del Brujo Blend
roasted chicken, spicy chorizo and black tiger shrimp
Cannolis paired with Palacios Petalos Mencia
sweet orange mascarpone filling, blueberry sauce