On September 6th, Café Boulud of Palm Beach will focus its dinner event on the classic qualities of wines produced by “family owned properties” in northern Spain. Their resident sommelier, Imre Papp, has artfully chosen a selection of Spanish wines for the evening, including a reserve by Eladio Piñeiro planned to be served at the event’s 6:45 p.m. reception.
Dinner commences at 7 p.m. with a four-course menu orchestrated by executive chef Rick Mace and head pastry chef Julie Franceschini, with each course paired with specific wine chosen by Papp.
The main course is slow-cooked rainbow trout with chilled serrano-ham consommé, trout roe and pine nuts, and lamb prepared two ways with calabaza squash, puffed grains and sweet garlic. Dessert will be a cheese tart with almond cream and fig-leaf ice cream.
If you’re not familiar with what makes Spanish wine decadent, one quality is age. Spanish wineries age wine for you, in oak barrels and in the bottle. This means you have a chance to taste cellared wines that have aged to the point of tasting well without storing it for long periods yourself. Terms such as Joven, Crianza, Reserva, or Gran Reserva on a Spanish wine bottle note the length of the aging process: those Gran Reservas have been cellared the longest, and a bottle with 'Joven' on the label didn't spend nearly as much time resting at the winery. There are numerous other considerations when choosing wine, which is why the refined recommendations of a sommelier are a great treat to experience
Reservations are required, and $115 per person.
For more information or to make reservations, call Café Boulud, 301 Australian Ave., at 655-6060 or visit www.cafeboulud.com/palmbeach
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