Tuesday, November 8, 2016

Around the World with Codorniu Raventos Selections


I had the wonderful opportunity to attend a seminar in New York City featuring the winemakers of the Codorniu Raventos brands: Bruno Colomer of Codorniu, Diego Pinilla of Bodegas Bilbainas, Ana Diogo-Draper of Artesa, Richard Rofes of Scala Dei, Paula Borgo of Bodega Septima, Elizabeth Figueras of Raimat and Jorge Bombin of Legaris. The seminar was moderated by Kevin Zraly as each winemaker took the stage and spoke about the winery, winemaking and the wines.



I hope you take some time to listen to the recording and meet the winemakers of Condorniu Raventos.

Adding to the experience, I recently went to a dinner featuring their wines.  It was "Around the World Wine Dinner" at the Avalon Links in Cape May. (I apologize my flash wasn't working on the camera)




The dinner began with  a Pork Belly and black beans paired with 2013 Septima Obra Malbec. The grapes are grown at high altitude of 3100 feet. As the wine opened up it showed that it was fruit forward with flavors of blackberry, black currant and dark fruit. It is a wine that does very well with food.  Paired nicely with the Pork Belly.


The salad was paired with Raimat 2015 Rose.  This Rose was a blend of 70% Cabernet Sauvignon and 30% Tempranillo. It has a beautiful floral nose with flavors of apple, apricot, strawberry, cherry and raspberry.  It really brought out the apricot in the salad.

The main course was a choice and all three of us chose the Duck. We did get to taste the Albarino that was paired with the Shrimp.  The 2015 Vina Zaco Albarino was stellar. The Vina Zaco Tempranillo was a nice pairing with the Duck. The nose had a bit of chocolate, berry, earthiness, spices of clove and nutmeg.  The palate showed dark fruit, molasses, black cherry.


You have to save room for dessert especially when it's Creme Brulee paired with Anna de Codorniu Cava.

All these wines are very reasonably priced - all under $20 and good too! I would suggest them for sipping and pairing with your meal.  Think about the Rose and Albarino with your Thanksgiving dinner.
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