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93+ point Spain vs France Wine Dinner
at
Bistro Mezzaluna
Tuesday, November 19th 7:00pm
This month's event is a high rated wine competition between two of Europe's largest wine producers, Spain and France. We will compare and contrast the Rioja and Ribera del Duero wine regions of Spain versus the French wine region of Bordeaux. The chefs at Bistro Mezzaluna have created a four course dinner for us to enjoy with these great wines. We have opened a limited number of seats for our Meetup members to participate in this event.
Wines
Chateau Dassault Grand Cru Classe, Saint-Emilion 2019
93 Points WA
Sporting a deep garnet-purple color, the 2019 Dassault wafts out of the glass with compelling baked plums, stewed black cherries and blueberry preserves notes plus hints of vanilla, licorice and spice cake. Medium to full-bodied, the palate delivers mouth-coating black and blue fruit preserves with plenty of spicy accents and soft rounded tannins, finishing with a refreshing lift.
Jean-Faure, St-Emilion 2019
93 points WS
This has the ripe and rich fruit of the vintage, but is a bit sleeker in feel than most of the brethren, offering a savory streak and a flash of iron. Nice, lingering juniper and black tea notes make this distinctive too.
Dominico del Aguila "Picaro" Tinto 2019
93 points WA
The Picaro Domino del Aguila Tinto is serious, vibrant and aromatic with great length and still has good aging potential. The grapes are mostly Tempranillo but with some 5% of other varieties matured in French oak barrels for 15 months. It has less oak than previous years (only 10% or 15% new barrels), and the wine feels better balanced and is floral and aromatic. It's medium-bodied with a very fine texture, a pretty wine that drinks very well. A great Picaro.
Pujanza Rioja Finca Valdepoleo 2018
94 points WA
Attractive and suggestive. Intense, warm aromas, basically of red-berry fruit with subtle notes of black fruit, reminders of scented blossom and tertiary nuances. Fresh and complex.
Menu
First Course
Caprese Salad
-Fresh Buffalo Mozzarella, Beefsteak Tomatoes, Roasted Peppers, Basil and Extra Virgin Olive Oil
Second Course
Rigatoni Bolognese (1/2 portion)
-Classic Italian Sauce with Pork, Veal and Beef
Third Course
Classic Italian Sauce with Pork, Veal and Beef
-served with Bistro Mashed Potatoes
Dessert Course
Vanilla Bean Creme Brulee
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Regular Coffee and Tea Offered Upon Request
Cappuccino or Espresso paid for separately by the attendee
Members: $119 plus tax and 18% gratuity
Nonmembers: $129 plus tax and 18% gratuity
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