by contributor Suzanne Struglinski
Clients enjoying some new wine pairings at La Taberna Del Alabardero can thank a group of 68 diners at a recent wine tasting dinner for the restaurant’s latest wine selections.
In a new twist on a traditional wine dinner, Executive Chef Javier Romero worked up a four course tasting menu with Sommelier Gustavo Iniesta and Patrick Mata of Ole Imports for a blind wine taste test. The wines that received the most votes will be recommended as featured wine pairings over the next few weeks.
There were eight wines, eight dishes and four winners, but in the end everyone really won with a new and delicious — experience.
“I have never done anything like we what we are going to do tonight,” Mata said as he explained the rules to the guests. Each diner received a score card listing the wines by number and identified with each course. Wine bottles were covered in foil or paper bags and numbered so guests could not see the label while it was being poured. Mata encouraged everyone to taste each course’s wine with the two tastings in each course, and then indicate on their scoring sheet which one they liked best.
Guests also had to guess how much the wine cost.
After each course, Mata revealed the name and also the price of the wine. All the bottles were $22 or less, causing some gasps from the guests, who thought they would be much pricer based on the quality.
Ole Imports brings in 180 different wines from Spain to distributors that sell them in restaurants in D.C. and elsewhere. Mata said people often make a judgement about a wine when they see a label or the style of the bottle.
“I wanted to make this a more honest experience,” he said. “I wanted them to enjoy the wine then think about the price.”
A Casteller Cava kicked off the evening with a Gazpacho de Calabaza, a bright orange pumpkin soup on a tiny martini glass along with a skewer of Champinones al ajillo, or mushroom caps in a garlic sauce.
Each course that followed was like miniature artwork.
Guests gathered around each table often compared friendly notes on which ones they liked and which went better with each course.
And the winners were:
For Course #1:
2010 Vinos Pinol Portal Blanco
Coca de Chipirones y Mejillones a la Parrilla (Crusty Bread Topped with Marinated Mussels and Grilled Squid over a Tomato and Leek Sauce)
Huevos Benedictine a la Española (Spanish Style Eggs Benedict with Sautéed Potatoes and Blue Cheese Crumbles)
For Course #2
2010 Sagrada A Portela
Bacalao con Pil-Pil de Piquillos, Gambas y Chopitos al Ajillo (Confit Codfish in Sweet Red Pepper Pil-Pil Sauce with Garlic Shrimp & Baby Squid)
Sopa de Poularda al Jerez, Huevo de Jamón y Fideo Frito de Arroz (Baby Chicken Soup with a Ham’s Egg and Crispy Noodles Rice)
For Course #3 2010
Vizcarra Roble Tagliatelles Cremosos de Setas y ajetes con Carpacho de Rabo de Toro
(Noodles in a Mushroom and Scallion Creamy Sauce topped with a Braised Oxtail Carpaccio)
Cochinillo Asado en Adobillo y Espárragos Verdes en Salsa de Melocotón (Slow Cooked Suckling Pig with mashed garlic and paprika potato, Asparagus in a Peach Sauce)
For course #4 — a split win!
2009 Cal Blanca Tempranillo won for the Lomo de Ciervo con Arroz Cremoso de Boletus e Higos en Salsa de Madeira (Venison Loin over a bed of Creamy Mushroom Rice topped with Fresh Figs)
and the 2011 La Malkerida Bobal won for the best pairing with Sobre Carrillera de Ternera Estofada, Maíz Crujiente y Frijoles en Ensalada
Braised Veal Cheek topped with a Crisp Cracker, Black Beans and a Salad Bouquet
Inside the Wine Dinner:
.
