Tag Archives: Apicius Reastaurant

DO Rías Baixas and Albariño triumph in Valencia.


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Last Monday, 8 March, DO Rías Baixas swept into Valencia with a selection of wines, mainly from the Albariño Variety. The white wines , often with three years ageing and various lengths of time in contact with their lees have a strong following in the Valencian Community.
The day gave an opportunity for the DO to publicise their products to the press, sumilleres , distributors and the restaurant trade. It started with a lunch for the specialist press, including VÍ vid, followed by a tutored tasting and an open  session in which 22 bodegas showed a range of 78 wines.
Lunch was held in `Apicius´, one of Valencia´s finest of fine dining experiences where chef Enrique Medina plies his trade with a mixture of fusion and classic combinations all of them with only the freshest, tastiest and seasonal ingredients ( in this case Maresme peas and truffle!)

Lunch was served with two Albariños. The first, Zarate 2015 sightly pale gold, fresh, clean, with citrus fruit on the nose and a clean fresh sparkle in the mouth.It had a well balanced acidity and long mineral finish. The second Fillabao 2014 had more time on the lees, a deeper golden colour, more developed, perfumed and elegant nose and rich elegant and round in the mouth.
Over lunch President of the DO Juan Gil de Araujo spoke of the possibility of growing sales in the Valencian Community, where the wines are already popular. Some 30% of sales are exported and 2015 saw production grow by 5% to 20.3 million litres.
The aperitivos were Kakao del Collaret, and Melón del Pil Pil and were followed by starters of  Croquetas caseras and bocadillo of truffle with jamon.
Ceviche Nikkei de Bonito del mediterraneo and then Tuétano trufado ( marrow bone) followed. The sugar snap peas made their first appearance in the next dish with a poached free range egg and truffle and then a spicy Hurte ( Sea Bream ) de Cullera with curry verde, a green Thai recipe.
A classic game dish of Pichón ( Pigeon) de Lombers con su ravoli y berenjena was the main meat dish. This was served rare, a breast and leg with the liver in a ravioli and smoky aubergine.


A clever palate cleanser of the peas, sweetcorn, and parsley in an ice-cream came before the dessert, Chocolate en texturas.
The food was noted for the  combination of flavours working together, the freshness of each component and the intense depth of flavours that Enrique had married together. Not just `pretty´food but seriously flavourful food too!

The wines perfectly complemented the food and following this working lunch some 50 sumilleres were treated to a tutored tasting in the Las Arenas Hotel. This was followed by an open fair where we tasted wines from several bodegas including Palacio de Fefiñanes ( the President´s bodega, ) Martin Codax, Viña Cartin, Bodegas La Val, Mar de Frades, and Viñas y Adegas Galegas, good representatives of DO Rías Baixas.

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VÍ vid

An intense and educative day for VÍ vid assessing wines with short and long crianzas and time on the lees , and a valuable one.

http://www.restaurante-apicius.com

http://www.doriasbaixas.com

 

 

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