Spanish Summer Soiree Dos Recap

20 happy winos gathered last week at Cafe Luna in Central Square for an evening of Spanish wine, food and classical music! This sold out event was another success, and after our inaugural Soiree back in May, the Cafe stepped up the food pairing portion of the evening this time around. With five courses paired with delicious wines, everyone left happy and full of delicious vino and food. The meal, prepared by chef Teri Haymer, and presented by Matt Haymer, owners of Cafe Luna, was absolutely stellar and matched the wine perfectly. The evening’s Crash Course, led by Tyler Balliet, was fun and interesting, as diners sipped their way through Spanish wine offerings, asked questions and had an overall great time.

Spain is one of the coolest wine regions of the world, with winemaking dating back to 1100 BC, and highlights Old World style using modernized equipment. Spain’s prestige has grown enormously over the past couple of decades, and is producing some really cool wines. The evening concluded with classical music provided by The Dunster Chamber Players, whose beautiful sound was enjoyed by those of us in the Cafe as well as out on the patio.

First Course: Mini Quiche with Roasted Asparagus & Leeks Pairing: Gramona Cava Gran Cuvee 2006
	Delectable mini quiches were buttery and succulent, starting our meal off with a bang. Passed around on silver platters, diners enjoyed the samples as they sipped flutes of cool, sparkling Cava. This wine comes from one of the oldest bubbly-making houses in Spain. In addition, it’s aged much longer than most Cavas, coming in at 24 months, opposed to the Cava average of 9 months. The wine is composed of equal parts Xarello, Macabeo and Chardonnay, and is crisp and floral, with notes of apricot and lemon. A wonderful start to our evening!
Second Course: Watermelon Gazpacho Pairing: Sitios Verdejo 2008
	Make no mistake about it, this gazpacho may have had a watermelon base, but it came with a distinct kick! Served straight up in big martini glasses, this chilled soup was thick and packed with flavors of cucumbers, dill and crunchy red onion. The Verdejo served alongside was a crisp and clean wine, with a very distinct minerality to it. Winemaking in Rueda, a region in Northwest Spain where this wine comes from, dates back to the 11th century when King Alfonso VI offered free land to anyone who would make wine on it. Many seized this opportunity and began producing strongly oxidized, Sherry-like wines. In the 1970s, a shift came to the region and it began producing light, easy drinking wines like this Verdejo. The fresh taste of the wine balanced the spice in the soup, making this pairing one of the night’s favorites!
Third Course: Prosciutto and Fig Pizza Pairing: Castell del Remei Gotim Bru 2006
	Featuring fresh figs and salty prosciutto, this signature pizza is one of the Cafe’s specialties, and can be found on their regular menu. Accented by fresh basil and a touch of goat cheese, it was superb. The wine, a Tempranillo blend with Cabernet Sauvignon and Merlot was aged in French Oak, which brought a lush balance to this easy drinking wine. In the 1800s the winery’s owner visited Bordeaux to learn how wine could be aged in oak barrels, and came back armed with a winemaker as well as the new method. From one of the region’s most famous wineries, this was a crowd favorite.
Fourth Course: Braised Short Ribs over Polenta Squares Pairing: Creta Ribera del Duero 2006
	For the main course, we were served a pile of braised short ribs, which was been cooked for over 18 hours, partially in the paired wine! The result was melt-in-your-mouth meat served over the creamy polenta with a balsamic reduction. Ridiculously delicious and hearty. The wine, my personal favorite of the evening, is the product of a partnership between one of our favorite importers, Eric Soloman, and Spanish winemaker Isaac Fernandez Montana. Mr. Soloman is a major part of the reason we even have Spanish wine available to drink here in the US, and this collaboration is a prime example of his dedication to high quality vino. Made from old vine grapes close to the Portugese border, this wine is robust and full bodied, standing up quite well to the hearty main course.
Fifth Course: Assorted Spanish Cheeses, Lemon Sorbet and Hazelnut Gelato Pairing: Lustau Dry Amontillado “Los Arcos” Sherry
	Cheese! 4 samples of Spanish cheeses were passed around, including two goat cheeses, a hard cow’s milk cheese reminiscent of cheddar or gouda, and a salty sheep’s milk cheese. Sherry, uncharted territory for many, was enjoyed alongside this sampling. Sherry is oxidized wine made in Jerez, Spain, that has essentially been around since wine has been made. Dating back to 1100 BC, Sherry is known for being consumed in vast quantities by historical figures, especially on long trips (I’m looking at you, Christopher Columbus). This Amontillado is a chestnut color, light on the palate with a nutty finish. It paired beautifully with the cheeses, and was a new tasting experience for many. After the cheese and sherry, a final course of sorbet and gelato was served to clear our palates and finish the meal.