**DiscusCoach**

CrazyChef

The final menu came back, so here's the real details on the wine, instead of my guesses.

 

For the reception Meet and Greet, they will serve Segura Viudas Aria Pinot Noir Brut Cava

Gazpacho Sorbet goes with Monticillo Rioja Blanco 2007

Anchovy, Lemon, Fennel salad served with Condesa Leganza Sauvignon Blanc La Mancha 2007

Braised Octopus going with the still undetermined Rose (it's dependant on our suppliers inventory, he only has one case of the one we want)

Ribeye or Eggplant Steaks served with Abadia Retuerta "Rivola" Sardon de Douro 2006

Creme Caramel is served with the ever luscious Osborne Pedro Ximenez Sherry Montilla

 

DiscusCoach

I loved every word of that post!!! Thanks for the update Crazy Chef! So creative! I am not familiar at all w/Spanish wines. Heck I barely know the French and Italian stuff. We are from Nor Cal so it is almost all local wines at our restaurants. The manager of the new Italian place keeps ordering Italian stuff but I really haven't had one yet that I like. She "knows" wine though so I keep my mouth shut. I think people like ordering Italian wines at Italian restaurants even smack dab in the middle of wine country. Oh well.

Thanks again! Wow! 

CrazyChef

haha I hear you-- I didn't even know spanish FOOD until I took this job here-- I've always done Mediterranean, which includes Spanish of course, but I never had to learn it as intimately as I did once I started working here.  I was always Italian and Greek, and deep south home cookin, of course.

But I'm with you-- I know my local wines, but Spanish is lost on me.  I just shut up and listen when the sommelier talks.  It's what I pay her for anyway.  VA has amazing local wines though, I'd prefer to just use those-- it's what every "wino" knows and is comfortable with, no one wants to spend money on whats unfamiliar