Issue link: https://digital.copcomm.com/i/688647
{ SOMMjournal.com } 79 DISH 1: Croquettes de jamón WINE 1: Lustau "Jarana" Fino Sherry, Jerez, Spain Famed producer Lustau's fino can be an aperitif, yet it's also food-friendly when served a bit chilled. Bates's nod to the cuisine and the tradition of serving Sherry with tapas led her to this pairing with empanadas. This Fino's alluring nutty and oxidized notes pairs well with ham. The hint of salinity is also a nice foil with the saltiness of this fried appetizer, with the salty ham filling. "Sherry is becoming a lot more popular today, even in cocktails," she says. Both the wine and the dish maintain their own flavor profile, proving the integrity of the pairing, Bates feels. SKURNIK WINES DISH 2: Calamares grille with green and red peppers Wine 2: Avinyo 2014 Cava Pétillant, Penedès, Spain Not fully sparkling, this pétillant Cava is tank-fermented using the Charmat method. This yields a highly acidic wine that's remarkably food friendly, lean and crisp, the earmark of a wine that works masterfully with seafood. This calamari dish is clean and simple, in need of an acidic drizzle or sip. The wine brightens up the mild flavor and even highlights the grilled peppers without imparting a vegetal flavor in the wine. "This wine doesn't take itself too seriously, with its blush of bubbles," Bates says. "It's fun and simple for a summertime patio and a good topper for a cocktail." DE MAISON SELECTIONS DISH 3: Empanadas filled with ropa vieja and Cuban chorizo WINE 3: Celler Vilafranca NV Casteller Rosé Cava, Catalonia, Spain Rosé Cava is a category Bates appreciates and this one's bonus is that it's a great value wine. It shows inviting hints of ripe strawberries and lively fruit—just the call for a fried dish, as these tiny moon-shaped dough pockets are. "It cuts through the fat so nicely," Bates says. Made of 100% red Spanish Trepat grape, indigenous to the Penedès region of Spain, it's similar in style to Pinot Noir with bright fruit along with aromas of strawberries and honey. Since this grape has a meaty element to it, akin to bacon, it nicely complements the smoki - ness and saltiness of the chorizo filling. OLE IMPORTS DISH 4: Cerdo encebollado—roasted pulled pork with green onions WINE 4: Brooks 2014 "Sweet P" Estate Riesling, Eola–Amity Hills, Oregon Bates recalls attending an after party after Oregon Pinot Camp last year, and this was the go-to wine she admired. The balance of residual sugar in this off-dry white makes it a great pairing to sushi, salads and white meat, such as this mild pork dish. "It has super bright acidity and is great with spicy food," she says. The flavors of the pork, combined with sweet plantains and earthy beans, were heightened with a sip. The oregano-heavy Creole seasoning also worked with the min - erality of the wine. The wine showed even cleaner and brighter paired with the range of flavors on this plate. DISH 5: Cuban sandwich—ham, sliced pork, cheese, pickles and mustard WINE 5: Bedrock Wine Co. 2014 Old Vines Zinfandel, California This wine is the work of Morgan Twain Peterson, son of Joel Peterson of Ravenswood. "The focus of his wines is to showcase and preserve California heritage sites," Bates informs us. The deep red wine is full-bodied, lush and viscous yet also restrained with moderately high acidity, demonstrating that even a seemingly unlikely pair can work. The wine doesn't overpower the dish rather adds structure to stand up to the meat. Bates intentionally chose a full- bodied wine yet one lower in tannins, allow - ing us to taste the essence of the wine and the essence of the dish. The two don't fight. DISH 6: Rabo encendido—braised oxtail with rich tomato Creole sauce, rice and beans WINE 6: Terroir al Limit 2012 Torroja, Priorat, Spain While many wines from this warmer Spanish Priorat region in Catalonia are higher in alcohol, this Torroja remains at a relatively lower 13%, yielding a restrained and elegant wine. The 50% Grenache and 50% Carignan blend is made from old vines which helps keep the alcohol down. The fruit is bright and the wine magenta in color with a hint of pepper and licorice on the finish. The integrated oak allows the deep dark berries and plum to shine through, elevating the meaty flavors of this rich oxtail dish. "The great thing about wine pairings is that they elevate food," Bates says. EUROPEAN CELLARS wine doesn't take itself too seriously, with its blush of bubbles," Bates says. "It's fun and simple for a summertime patio and a good topper for a cocktail."