Tapas and Wine!

Food and Wine Pairings.... Outdoor Fire Cookery

Patatas Bravas and Codorniu Cava... From the Penedes region. The first bottle was made in 1872 using the traditional method. Grape varieties are Macabeo, Xarel-lo and Parellada. Citrus, green apple, honey and toast. Cuts through the spiciness of the patatas.

To accompany Prawns cooked with Lemon and Garlic, Serrano Ham and Chorizo Rice and Goats Cheese with Honey we served:

Godello Winemaker Series - made by Kate Alvarez one of the top ten women winemakers in Spain. From Galicia, made with Godello grapes with flavours of seaspray, pineapple, passionfruit, pear and lemon. 

Lopez de Haro Rioja Blanco, made with the Viura grape from vines up to 80 years old. Nutty, rich and creamy, with notes of pear, quince, citrus and honey.

Definition Albarino from Rias Baixas on the Galician coastline. Zesty and fresh, with apricot, peach, lemon and seaspray.

The next dishes were meaty and we moved onto reds! Lamb meatballs in tomato sauce, Beef marinaded in garlic with red peppers and blue cheese bruschetta. To accompany:

Villa Belinda, tempranillo grapes with syrah and grenache. Old vines from the central plateau bringing blackcurrants, blackberries, black pepper, chocolate, pepper and dark plum.

Bodegas Tarima Monastrell, the mourvedre grape, low yields so high intensity giving notes of bramble, blackberry, dark cherry and chocolate.

Vina Pomal from Rioja and Navarra, the tempranillo grape, with notes of toasty oak, black fruits and vanilla.

To finish we ate warmed orange and almond cake with Hidalgo Manzanilla Sherry. Biologically aged giving flavours of green apple, lemon, bread, almond, tangy and salty. 

Then we all slept!