Join us in Detroit’s Midtown on Tuesday, March 31 for dinner with a select list of Spain’s most lauded wines. We’ll begin at 7pm with Castel d’Encus Taïka, a groundbreaking Methode Ancestrale sparkling wine from the Pirineus Catalans. From there we’ll sit down to five of Spain’s best red wines paired with a five-course dinner. The wines will be diverse in both region and history, from the celebrated and incomparable Vega Sicilia in Ribera del Duero to Clos Mogador, the model of Priorat and a classic in the making.
James Beard Award semifinalist, Chef Andy Hollyday from Detroit Free Press’ Restaurant of the Year, Selden Standard, will be preparing the accompanying dishes in his signature style. Chef Andy focuses on fresh, local ingredients captured at the peak of season, prepared simply, and most often grilled or roasted with wood fire. He’ll be serving many off-menu dishes specifically designed to pair with each wine.
Cost is $220/person (gratuity and tax included) and seating is limited. Please call us at 248-398-0030 or email email@example.com to secure your seat.
Castel d’Encus Taïka (Costers del Segre)
A hairbending Methode Ancestral method sparkling wine from the Pyrenees based from pinot noir, semillon, and riesling.
Salt Cod Fritters
Tortilla Espanola, Romesco
Domaine Lupier “La Dama” (Navarra 2010)
Pure old-vine, dry-farmed Garnacha from a young winery destined for greatness.
Leek Mushroom Tart, Egg, Manchego
Castel d’Encus “Thalarn” (Costers del Segre 2012)
Raul Bobet’s groundbreaking, stone-fermented Syrah from vineyards at 3,000 feet elevation in the Pyrenees.
Grilled Lamb Chops, Carrot Puree, Chickpea Salad
Clos Mogador (Priorat 2010)
Precision Priorat from one of the “founding fathers” of this tiny but renowned region.
Saffron Fried Rice, Duck and Lamb Merguez
Marqués de Murrieta Castillo Ygay (Rioja 2005)
The latest release and a classic among classics from one of the oldest wineries in Rioja
Rabbit Ragu, Housemade Cavatelli Pasta, House Ricotta, Pistachio Pesto
Vega Sicilia Valbuena 5° (Ribera del Duero 2009)
Old-vine tempranillo and a splash of merlot from Spain’s most revered winery.
Grilled Sweetbreads, Lentils, Onion Puree, Mushroom, Chimichurri