Results of our Spanish Wine Dinner!
Que hora es? It’s time for another wine dinner! The country of Spain was our inspiration for Augusts’ meal. Fresh seafood, cilantro, great olive oil, paprika and saffron remind me of August. These flavors mimic the heat and humidity of the “dog days” and yet can be used lightly enough to seem like a breezy summer morning. The Mediterranean flavors in tonight’s dishes were bright and crisp, the wine was spot on and any reason to make flan is good to me.
The first course was also a first for many of the guests. First ceviche that is. Beautiful day boat scallops were marinated in lime and orange juice and zest, tossed with cilantro, jalapenos and diced peaches. A little sherry vinegar reduction set the plate off and added a sweetness that complemented the scallops well. A Spanish version of Viognier from Casa del Ermita picked up the peach flavors and blended well with the jalapeno heat and the floral cilantro. Raw or ceviche scallops really take me to the shoreline in my imagination and this dish was no exception.
I took my thoughts of Spanish bar snacks and turned them into a well balanced second course. Marinated olives, pickled cioppolini onions, Marcona almonds and a wonderful raw milk, red wine washed gouda from God’s Country Creamery in Ulysses, PA made up the course. The flavors melded together perfectly, a little bitterness and little acid, nutty almonds and creamy sharp cheese…yum. We poured a Tempranillo from Altos de Cuco. The peppery red showcased the olives and the cut right through the creamy cheese.
The Mediterranean fish, Bronzini paired up with paella inspired saffron risotto that had crispy chorizo sausage folded into it. The floral saffron risotto, bright yellow and rich with just the right amount of butter, at first made me want to pair a Torrantes or other Spanish white with this dish, but I am not one for the conventional. Instead, a blend of Shiraz and again Tempranillo was assertive in dark fruit but tame and light enough on tannins to contrast the dish just right and bring interesting flavors to the forefront.
I love lamb. I love lamb courses in our wine dinners. These dishes are often a hit with our guests and this one was no different. A roasted strip loin of Australian lamb was sliced and laid over a roasted local fingerling blend of Blush, Yukon Gold, New, and Purple Peruvian potatoes. The potatoes were cooked in a cilantro and basil pesto with Spanish olive oil and the whole dish was finished with a reduction of the wine served with it. That wine being a Crianza from the Ramon Bilbao winery. Deep dark fruit flavors with spice and plum notes and a lingering finish paired well and made everyone want seconds.
I know it’s more Latin America than Spain, but a any possibility to make and serve flan must be seized upon immediately. The thin, dark amber caramel glazing the top of tonight’s coffee flan was enough reason to make this a fantastic dish. Add in the sea salt on top, the rich chocolate fudge cake square and dolce de leche ice cream served with the baked custard confection and we were in wow-super-wow sugar land heaven. An extra sweet Garnacha from En Fuego Vineyards highlighted the chocolate and the flan and ice cream brought out the toasted caramel notes on this wines medium finish.
Spain proved to be another great wine dinner theme. This theme will see its way back into the fold sometime soon. Thank you to all those Mercer foodies out there that came, and a big “where were you?” to those that just chose to read about it here on the Mercer blog.
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