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					                                        Spanish Wine Dinner
                Featuring the Newly Arrived Spanish Wines of Dionysus Imports
                              Special Guest Importer, Doug Skopp

                                           Wednesday, November 18
                                      Call 713-522-9306 for Reservations
                                            Reception at 7:00 PM, Seating at 7:30 PM
                                                       $50.00 per person
                                                Sales Tax and Tip Not Included



                                                           Menu
                                                   Cava Reception
                                                 Nanci Carol Cava NV

                  Lump crab meat with cinnamon pineapple and mint chiffonade
                                                            Paired with
                                     Meler Chardonnay, Somontano 2007
            Medium bodied Chardonnay showing tropical fruits, pineapple and banana, enveloped in a buttery texture


             Arugula with Calamare “al Ajillo” in gentle Honey Chipotle vinaigrette
                                                            Paired with
                                     Meler "Lumbreta," Somontano 2006
               A blend of Cabernet Sauvignon, Grenache and Tempranillo offering rosemary and wet clay aromas,
      and flavors of dried cherry, cranberry and raisin. A medium bodied wine with an earthy profile and pronounced acidity.


                Pork Tenderloin Roulade with Medjool Date and Jamon Serrano
                          in Roasted Yellow Pepper Saffron Sauce
                                                            Paired with
                               Clos Barenys, Merlot-Syrah, Tarragona 2006
                                     A blend of Merlot and Syrah showing black fruit flavors,
   black cherry and black berry, with a hint of white pepper, and showing earth aromas, dried mushrooms and wet forest floor.


                           Australian Lamb Chops with “Patatas ala Riojana”
                                                            Paired with
                                      Viñadecanes Crianza, Bierzo 2003
                       A delightful full to medium bodied wine made with the indigenous variety Mencia.
           Aromas of fragrant rose pedals, violets and vanilla with flavors of cherry and blueberry with a hint of chalk.
                                                               And
                           Viña Fuentenarro Ribera Del Duero Reserva 2004
Full bodied wine made with the Tempranillo of the Ribera del Duero, Tinto Fino. Aromas of smoked cedar, nutmeg, clove and cigar
                                 box with flavors of cranberry and cherry, almond skin and clay.


                                 Complimentary Coffee and Confectionary
El Meson Spanish Wine Dinner
Houston, Texas
November 18, 2009

Featuring the Newly Arrived Spanish Wines of Dionysus Imports
Special Guest Importer, Doug Skopp

So often is the winemaker the cause for celebration at wine
dinners that we forget the impact others have on the moment,
the industry and its history. The Farmer immediately comes to
mind and so much the better when the winemaker and the
farmer are one and the same. Yet, while we marvel at such
artistry, the role of the merchant, without which we could not
connect with the artist’s work, is all too often overlooked.

This night we have as our special guest Douglas Skopp, a wine importer, sole owner of
Dionysus Imports and gentlemen whose uncompromising sense of mission and
standards of quality drive him to quest for the highest expression of art in the bottle. I
had the opportunity in 2003 to travel across northern Spain and southern France with
him. We visited wineries we knew and searched for new ones. Doug knows wine quite,
quite well.

Doug Skopp, is a Houstonian whose previous occupation, which by the way, had
absolutely nothing to with wine, required of him that he travel to the south of France
over and over again. Of course, he fell in love with the food and the wine, but with Doug
it was more so. In 2001 Doug seized the opportunity to leave the company which
employed him, and went about the business of importing a wine produced in small
quantity by a then acquaintance. He has since sought out small wineries which express
in their wine a definitive locality, exhibiting in their aromas and flavors the nature of the
land in which the grapes are grown. This is and much more is “Terrior,” for the people
with their customs and traditions also figure into the equation.

Doug’s keen sense of Terrior has led him to many small towns and villages throughout
France, Italy and Spain. Join us for this wonderful feast, great stories of finding wine
and taste his new found wines from Spain.


Chef Pedro
El Meson