Spanish wines under the spotlight at dinner
March 21, 2010, Sunday
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I HELD my first wine dinner for the European Chamber of Commerce China (EUCCC) last week in Shanghai, an event so successful that I'd like to share with readers some of the evening's treats.
Dinners like this take quite a lot of preparation so I had several meetings with the people of el Willy, a Spanish restaurant in Donghu Road where it was held, and Torres China, who supplied the wines.
Great focus was given to matching each wine with a food course that would highlight its best aspects.
After a Cava sparking wine in the bar, guests were seated in the Gallery and commenced their Spanish feast.
The first wine served was Martin Codax Albarino 2008, a charming fresh white from the Rias Baixas region in northwestern Spain. It was served with a scallop ceviche, kingfish tartar and goose liver.
Albarino white wines are known for their good acidity and wonderful aromas and are especially good with seafood whether it's Spanish or Chinese seafood. The acidity in the wine acts like lemon or vinegar to a seafood dish, awakening and accentuating the freshness.
As a surprise, the next wine served was Chinese, the Grace Vineyard Symphony Series 2008. This 100 percent dry muscat wine was a collaborative effort between the winemakers at Grace Vineyard and Torres Spain who worked side-by-side to make one of China's finest white wines.
The lovely aromas and balance between fruit and acidity surprised and impressed the guests.
Two more whites and a rose were served with additional hot tapas, then two reds were paired with chicken dishes.
A highlight of the evening came next in the form of two excellent red wines accompanying the classic Spanish oxtail dish that was cooked for five hours and served with black truffles and mashed potatoes.
A substantial dish like this needs equally substantial wines. Our solution was the hearty and rustic Mediterranean style Torres, Salmos Priorat 2007 and elegant and balanced Torres, Mas La Plana Cabernet Sauvignon 2006.
The two full bodied red wines matched beautifully the rich and savory beef of the oxtail as the dark fruit flavors of the wines added sophisticated taste dimensions to the meat while the tannins of the wines facilitated digestion of this heavy dish.
While many readers may be familiar with the consistently good Torres Mas La Plana wine, sometimes also referred to as the Black Label, I'm sure many have never heard of the Salmos Priorat.
Salmos is the name of the wine and Priorat is the region in northeastern Spain that is making some of the country's most exciting reds.
Made with garnacha, syrah and other varieties, these darkly colored, concentrated and spicy Spanish titans are receiving praise from around the wine world.
Another terrific Priorat red that you can find in Shanghai is the Clos Mogador.
Dinners like this take quite a lot of preparation so I had several meetings with the people of el Willy, a Spanish restaurant in Donghu Road where it was held, and Torres China, who supplied the wines.
Great focus was given to matching each wine with a food course that would highlight its best aspects.
After a Cava sparking wine in the bar, guests were seated in the Gallery and commenced their Spanish feast.
The first wine served was Martin Codax Albarino 2008, a charming fresh white from the Rias Baixas region in northwestern Spain. It was served with a scallop ceviche, kingfish tartar and goose liver.
Albarino white wines are known for their good acidity and wonderful aromas and are especially good with seafood whether it's Spanish or Chinese seafood. The acidity in the wine acts like lemon or vinegar to a seafood dish, awakening and accentuating the freshness.
As a surprise, the next wine served was Chinese, the Grace Vineyard Symphony Series 2008. This 100 percent dry muscat wine was a collaborative effort between the winemakers at Grace Vineyard and Torres Spain who worked side-by-side to make one of China's finest white wines.
The lovely aromas and balance between fruit and acidity surprised and impressed the guests.
Two more whites and a rose were served with additional hot tapas, then two reds were paired with chicken dishes.
A highlight of the evening came next in the form of two excellent red wines accompanying the classic Spanish oxtail dish that was cooked for five hours and served with black truffles and mashed potatoes.
A substantial dish like this needs equally substantial wines. Our solution was the hearty and rustic Mediterranean style Torres, Salmos Priorat 2007 and elegant and balanced Torres, Mas La Plana Cabernet Sauvignon 2006.
The two full bodied red wines matched beautifully the rich and savory beef of the oxtail as the dark fruit flavors of the wines added sophisticated taste dimensions to the meat while the tannins of the wines facilitated digestion of this heavy dish.
While many readers may be familiar with the consistently good Torres Mas La Plana wine, sometimes also referred to as the Black Label, I'm sure many have never heard of the Salmos Priorat.
Salmos is the name of the wine and Priorat is the region in northeastern Spain that is making some of the country's most exciting reds.
Made with garnacha, syrah and other varieties, these darkly colored, concentrated and spicy Spanish titans are receiving praise from around the wine world.
Another terrific Priorat red that you can find in Shanghai is the Clos Mogador.
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