This morning I had a chance to let the ladies of The Broadcast taste a few of the wines we will be pouring at our Harvest Dinner in a few weeks.
Dallas Uncorked celebrates their 4th annual Harvest dinner October 27th with Chef Abraham Salum at his Salum restaurant and wines from Avenui Brands, this year focused on a Spanish themed harvest dinner, with proceeds benefiting The Stewpot, helping feed the homeless of Dallas…always important as we get into the holiday season. Four course dinner with a Cava reception each paired perfectly with the wines we will pour.
Codornui has one of the longest histories of Cava production in the Penedes region of Spain, outside Barcelona, their Anna is their light, approachable bubble with both good acidity and brightness with good fruit forward characteristics. The traditional varieties in Cava are Macabeo, Parellada, Xarel·lo (charello) however Codronui uses traditional Champagne varieties as well, along with these Spanish varieties to create their methode champenoise (traditional method w/ second fermentation happening in the bottle) Cava. Brut blends 70% Chardonnay with 30% Parellada; Brut Rose is a blend of both Pinot Noir and Chardonnay both grown in slate filled estate soils to add good minerality to the fresh citrus and fruit characteristics.
There are a few white wines Spain is known for, but the favorite has to be Albarino. This one, from Raimat is filled with balanced melon characteristics with bright lemon, lime and orange notes with a touch of fresh herbs and vibrant acidity, pairing well with seafood. Chef Salum has paired a Spanish tomato soup with fresh lump crab meat and parsley oil to pair.
We will have two different Tempranillo from Rioja paired with the meal from Vina Pomal – their Crianza aged for 2 years with at least 6 months in oak. Crianza wines are generally lighter, fresher and more juicy than their sister Reservas. We’ll pair a black cod with a Spanish shrimp based sauce with the selection.
Spanish Reserva red wines are aged for at least 3 years with at least 1 year in oak, creating a heartier, more intense wine with more black fruit, warm spice and leather notes from the additional wood and bottle aging. A hearty beef tenderloin will pair with the Reserva.
We will finish with a crème Catalan with berries, pairing with the Anna de Codornui Rose. All wines retail for less than $25 each and are available at Central Market.
We have 15 tickets left for this special night of food, wine and great conversation, on sale for $80 each via our website, dallasuncorked.org.
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