I like very much the winemaker dinners at Taberna del Alabardero in Washington DC. It is always a great atmosphere, great food and great wines. The winemaker dinners typically take place in a separate room, where you can see through a glass window Chef Javier Romero and his team preparing the food.
This posting recaps 2 recent winemaker dinners at the Taberna del Alabardero in Washington DC with a view of shifting the focus to Chef Javier Romero and his team, who were
Taberna del Alabardero
The Taberna del Alabardero is a renowned Basque restaurant in Madrid owned by Luis Lesama - a Madrid classic. The Taberna Del Alabardero in Washington DC (opened in 1989) is his only venture abroad (after he closed Seattle); it is arguably the best Spanish restaurant on the East Coast of the US.
In addition to the superb menu and wine list, the decor is impressive and almost screams you'll be treated like royalty. We both times dined in one of the private rooms that feature dark walls, gold embellishments and a pretty chandelier.
Vincente Dalmau Cebrián-Sagarriga, Count of Creixell, the Owner Bodegas Marqués de Murrieta and his Wines
Vincente Dalmau Cebrián-Sagarriga, Count of Creixell, the owner of Spain's famous Bodegas Marqués de Murrieta, came to the Taberna del Alabardero in Washington DC to introduce us to his wines.
The Menu
Assortment of Tapas
Sardinas Marinadas con Asadillo de Pimientos - Marinated Sardines with a Roasted Bell Pepper Salad
Esparragos Verdes y Bacon con Salsa Remoulade - Green Asparagus and Bacon with "Remoulade Sauce"
Crema de Boletus con Rabo de Toro - Cream of Boletus with Braised Ox Tail
Pazo de Barrantes Albariño 2010 D.O. Rias Baixas
Debuting with the 2010 vintage, the new Pazo Barrantes logo reveals the wine's floral characteristics: fresh fragrances of white flowers, camellias, hydrangeas and leafy white petals.
Starter
Crema Ligera de Judiones con Setas y Almejas - Fava Bean Cream topped with Wild Mushroom and Clams
Marqués de Murrieta Capellania 2006 D.O.Ca. Rioja
This wine was quite different from the first one. 100% Viura. Dalmau: “Fermentation takes place in a temperature controlled, stainless steel tank. The wine then spends 15 months in American and French barriques.”
Appetizer
Taco de Atún sobre Vizcaína Clásica, Zanahoria y Rucula - Tuna Steak in a Red Pepper Sauce with Carrots
Marqués de Murrieta Reserva 2005 D.O.Ca. Rioja
A classic Rioja red: 84% Tempranillo, 13% Garnacha, 3% Mazuelo.
First Course
Codorniz Escabechada sobre Crema Ligera de Puerro y Tallarín de Verdura - Lightly Marinated Quail over a Leek Cream with Vegetable Noodles
Castillo de Ygay Gran Reserva Especial 2004 D.O.Ca. Rioja
The traditional flagship wine of Marqués de Murrieta. Made only in exceptional years.
Second Course
Entrecote de Búfalo, Revuelto de Ajetes y Mollejas con Salsa de Cabrales - Buffalo Strip Loin with Sweetbread and Scallions scrambled in a Blue Cheese Sauce
Dalmau 2004 D.O.Ca. Rioja
Like many Rioja wineries, Murrieta also makes a red wine in a modern style — darker, richer, with tannins imparted by French oak: Dalmau, which Dalmau calls “a modern concept of Murrieta.”
Dessert
Tabla de Quesos a Mi Manera - Spanish Cheese Selection "Chefs Way"
Alejandro Luna Beberide and Bodegas y Vinedos Luna Beberide
Bernardo Luna Beberide founded the Bodegas y Vinedos Luna Beberide in 1987, 2 years before Bierzo received its DO status. The Luna family planted Bordeaux grape varieties, including Cabernet Sauvignon and Merlot and those grapes find their way into the winery's top blends, with Mencia as the base. Because of the international grapes, the wines have to be labeled Vino de la Tierra de Castilla y Leon rather than Bierzo DO.
Pictures: Alejandro Luna BeberideToday, Bernardo’s son Alejandro Luna Beberide – who I met in Washington DC - is the Owner. Alejandro is a charming guy, but you had to speak Spanish in order to follow him or listen to the interpretation of Aurelio Cabestrero. Alejandro lived and studied toward his Bachelor’s and Law degrees in Madrid for 10 years, before taking over the estate in 2001. The estate comprises 70 hectares of vines, ranging in age from 20 years for international grapes to 60 years for Mencia. The estate has 1.5 hectares of Godello. “It is selling very well,” said Alejandro.
The Menu
Assortment of Tapas
Choricitos a la Parrilla, asadillo de Pimientos - Grilled Spanish Sausage over Roasted Bell Pepper
Tocino Ibérico con Melón - Pork Belly with Cantaloupe
Morros Estofados a la Antigua - Old Style Braised Pork snout
Luna Beberide Mencia 2009
Appetizer
Ensalada Templada de Vieiras a la Menier con Gambas - Warm Scallops Salad in a Lemon and parsley Vinaigrette topped with chopped Shrimps
Luna Beberide Godello 2009
Second Appetizer
Sobre aceite Texturizado, Pulpo a la Gallega - Grilled Octopus and broiled Potato with Paprika and Sea Salt served over Olive Oil Gelatin
Pago Valdetruchas “La Muria” 2009
First Course
Brick de Habitas con Mollejas y Foie Grass - Brick filled with Faba Beans, Sweetbread and FoieGras
Pago de Valdetruchas “Los Cerezales” 2008
Second Course
Atun Ahumado, Tomate Confitado al Tomillo - Smoked Tuna served with Spiced Tomato Confit
Luna Beberide “Finca La Cuesta” 2009
Third Course
Cabrito a la Segoviana (A mi manera)- Roasted Baby Goat” Chef’s way”
Luna Beberide “Art” 2009
Main Course
Entrecotte de Ternera en Salsa de Frutos Rojos - Beef Strip Loin in Berries Sauce
Paixar 2008
Cheese Plate
Quesos Curados y Melocotón - Assortment of Cured Cheese and Peaches in a light Syrup
schiller-wine: Related Posting
Alejandro Luna Beberide from Bodegas y Vinedos Luna Beberide in Spain at the Taberna del Alabardero in Washington DC
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