SoMeThing To wine abouT
During my years in Spain, I was more of a Cuba Libre drinker than a wine lover. However, on some special occasions or excursions to remote pueblos, I did sample the wines recommended by friends.
Likewise, I remember statements that Spain was one of the biggest wine countries in the world. Unfortunately, they consumed almost as much wine as they produced with little left over for aging or export. With the advent of new methods, technology and modern equipment, Spain wines are being aged more and strict laws provide a unique system of guaranteeing quality standards.
One of the players in the wine industry of Spain is the Bodega Arzuaga Navarro founded by Florentino Arzuaga in the 1990’s. It was a composite of pines, oaks and junipers and fauna consisting of wild boars and deer flora; he saw the great potential it had for its size and orientation, then came the vines, the winery and wine.
A recent wine pairing dinner held at Cebu’s premier Italian restaurant Tavolata, and hosted by wine connoisseurs Raymond
Joseph of Philippine Wine Merchants, Margie Taylor of Bibendum Wines, and Arzuaga Winery’s business development manager for Asia Pacific, Hugues Mangot, featured select wines from Ribera Del Duero’s highly acclaimed winery, Bodegas Arzuaga.
The first wines served were Freixenet Reserva Real D.O. Cava, the Iberian Peninsula’s answer to Champagne and Freixenet Cordon Negro Brut, refered to as the “Black Bottle Bubbly.” These were paired with a delicious mud crab with flat parsley followed by gorgonzola picante and charred asparagus.
Next came La Planta 2015, Tempranillo, a red wine with grapes originating from vines that are more than 20 years of age. La Planta was paired with egg pasta garganelli, flavored with vodka, Italian cured pork belly pancetta, and tomato cream. This wine is also recommended with fried fish and fish recipes with sauces, sausages, white meats, roasted poultry and soft or slightly cured cheese.
Adding to this well-orchestrated menu was the popular rice dish risotto canaroli which was cooked in a broth to a creamy consistency. The wine served was Arzuaga Crianza 2013, tinto fino which was aged for 14 months. This wine is perfect for red or white meats, big and feathered game roasted or in sauce and soft cheeses.
The main course was balsamic braised pork belly topped with semolina gnocchi, green olives, hazelnuts and sultanas, a white or pale green seedless grapes. The wine served was Arzuaga Reserva 2011. The grapes used come from 80-year-old vines from the province of Burgos along with a percentage from the vineyards in the province of Valladolid. Ideal dishes for this wine are mushrooms, red or white meat, and soft cheeses.
The evening culminated with Pago Florentino 2013 served with chocolate three ways, crostata, flourless and dark. The Arzuaga family while having the passion and drive of an entrepreneur, still has the sensitivity to appreciate the aesthetics in the pursuit of perfection.