Eclipse di Luna.
With the exception of a single red blend from Argentina, all of this tasting’s wines are from Sunny España. And given that my knowledge of Spanish wines is pretty much confined to the basics of Rioja and sherry, to me this looks like a fine opportunity for a little education. Plus... how can one refuse tasty Spanish food, served on an “all you care to eat” basis?
Here’s the bill of fare...
2011 Agro de Bazán Granbazán Albariño Etiqueta Ambar, Rias Baixas, Galicia, Spain*
Gambas al Ajillo - Sautéed shrimp with garlic and Calabrese peppers
Ostiones Fritos - Fried Chesapeake oysters with a citrus herb aioli
2010 Bodegas Palacios Remondo La Montesa (75% Garnacha, 20% Tempranillo, 5% Mazuelo) Rioja, Spain*
Ensalada de Manzána - Arugula, radicchio, Granny Smith apples, candied walnuts and Manchego cheese with apple cider walnut dressing
Calamares Fritos - Lightly fried calamari with pico de gallo
2008 Bodegas y Vinedos O. Fournier BCrux (60% Tempranillo, 30% Malbec, 10% Merlot) Mendoza, Argentina****
2005 Bodega Hacienda Lopez de Haro Reserva (90% Tempranillo, 5% Graciano, 5% Garnacha Rioja), Spain**
Salmon a la Parilla - Grilled salmon, smoked piquillo pepper relish and kalamata tapanade
2010 Bodegas Volver Tarima Hill (100% Monastrell) Alicante, Spain**
2011 Vinessens Sein (60% old vine Monastrell (60 yr old), 40% young Syrah) Alicante, Spain
2012 Castaño Solanera (70% Monastrell, 15% Cabernet, 15% Garnacha) Yecla, Spain**
Costillas Españolas - Spanish-style ribs and aged balsamic vinaigrette
Patatas Bravas - Spiced potatoes with romesco sauce
2012 Tintonegro Malbec Limestone Block, Mendoza, Argentina*
1998 Muga Torre Muga, Rioja, Spain****
2004 La Rioja Alta Reserva Viña Ardanza (80% Tempranillo, 20% Garnacha Rioja), Spain**
Carne a la Parilla - Grilled hanger steak, roasted tomatillo sauce and cucumber salad
2006 Alvear Fino En Rama (100% Pedro Ximenez), Montilla Moriles, Andalucia, Spain**
Per my usual practice, I’ll post an update with my post-drinkem commentary.
The food was excellent and available in quantities limited by our own appetites. Our dessert wine, a fino PX, was anything but desserty - it would have fared much better being paired with the first round of appetizers. Other than that, the wines were hit and miss, with a few nice surprises thrown in: The BCrux and Muga were killer.