Left to right: Danielle George, Wine Supervisor Total Wine in Denton, and Justin Darnell, Assistant
The hot sultry days of August necessitate the need for coolness and relaxation in social affairs. Jere and Vickie Bone understood this need and invited the Wine Stewards to take a culinary trip exploring the foods and wines of Spain. Like most of its European neighbors, Spain has a history of wine production that stretches back thousands of years. But the latest generation of Spanish winemakers who have invested in new technology, vines and expertise are now grabbing the world’s attention in a way they never have before.
A surprise twist awaited the Wine Stewards on their arrival. Greeting each member with a refreshing glass of cava was Danielle George, a wine supervisor from Total Wine in Denton. She was assisted by Justin Darnell. As Danielle presented a discourse on each wine and Justin poured, the Wine Stewards were served traditional Spanish dishes. Rondel Brut Cava from Catalonia was featured with Manchego Cheese from La Mancha. Cava is a Spanish sparkling wine made in the traditional method of Champagne. Cava means ‘cellar’ in reference to the underground cellars in which the wines ferment and age in the bottle. Rondel Cava is the most popular cava sold at Total Wine. Gazpacho, the traditional soup from Andalucia, was paired with Torres Vina Sol. Vina Sol is a lively, crisp, fresh white wine from a winery founded in 1870 in Catalonia. Tapas from Catalonia included Tortilla de Patata and Pan Con Tomate, and they were offered with both a white and red wine. Las Almenas Chardonnay from La Mancha is a crisp unoaked chardonnay that features tropical fruit aromas with mineral notes. Campo Viejo Rioja is a smooth, balanced, elegant and full-bodied wine with a lingering finish. Rioja is Spain’s dominant wine producing region, and it is the most famous Spanish wine on the American market. It is made from a blend of grape varieties with tempranillo the dominant grape and garnacha added for fruitiness. Paella from Valencia was the featured dish, brimming with meats and seafood. Aspaldi Rioja was its pairing. Aspaldi Rioja is a well-balanced Rioja with a broad range of aromas and very expressive fruits. This gastronomic evening concluded with decadent servings of Crema Catalonia and a glass of Blue Moscatel from Navarra, Spain, an easy to drink dessert wine with flavors of peach, pineapple and tropical fruit. The Bones gave the Wine Stewards a spectacular end to summer and a welcomed approach to fall.