Asheville couple presents Spanish wine to NYC tasters
At a Tastemaker’s Table event last month held at The Kitchen Table restaurant in New York City, Felix and Katie presented Rias Baixas Albariño wines paired with select dishes. They described the nuances of the Spanish wines based on terroir and sub-regions and discussed what foods pair well with each one.
Two wine bloggers in attendance wrote about the event, sharing information and photos of the food and featured wines. Cathrine Todd writes the “Dame Wine” blog and Wanda Mann writes the “Black Dress Traveler” blog, both of which contain great wine information and photos.
“The Antidote to Boring Wine: Albariño from Rias Baixas”
Wanda writes, “A refreshing sip on its own, Albariño is also incredibly food-friendly. I was deliciously reminded of the wine’s versatility at a recent tasting of Albariño from Rias Baixas paired with food prepared by acclaimed Chef Katie Button of Cúrate tapas bar in Asheville, North Carolina.”
“The vineyards of Rias Baixas are divided into five sub-zones with unique micro-climates. Albariño from Rias Baixas often displays beautiful aromas of green apple, honeysuckle, citrus, ripe melon, peach, pear and apricot. On the palate, Albariño perks up your taste buds with vibrant acidity and minerality and can range in style from crisp and dry to soft and peachy, and even earthy. Albariño is a white wine with personality!”
Wanda presents a few of her favorite Albariños to close the blog post.
“Deconstructing the Terroir (Sense of Place) of Rias Baixas, Spain with a Memorable Couple”
Cathrine describes each sub-region in her blog and the difference in subtle flavors. Her post also mentions the importance of geographic-specific labeling on wines. She voices her appreciation for the Albariños from Rias Baixas and truly enjoyed Felix and Katie’s presentation.
“I have to say that I was really impressed by Button and Meana… not just because they knew a lot, or they were obviously talented…but I was most impressed because they represented why some of the best get into the food and wine business: to serve the customer. They had graciousness and enthusiasm that was infectious and you knew they were most alive when they were serving people.”
Cathrine finishes by sharing her tasting notes from each of the wines presented.
The event was a great way for Felix and Katie to share their knowledge and expertise with a new audience. They also brought Southern flavors to New York, with a short but varied menu of creative cuisine.
Make a reservation at Cúrate and create your own Albariño tasting!