The one thing about math is that it’s so in your face, it’s never wrong, it always adds up, even if you don’t. Case in point, the wine dinner I attended earlier this week; One wine, five courses, fourteen tapas dishes at The Bazaar by José Andrés, SLS South Beach = one outstanding evening. This simple equation could convert any non-math loving individual.
Martín Códax Albariño from Rías Baixas a sub region of Galicia in Spain. Martín Códax Albariño is a white wine; crisp, dry, acidic and elegant, in a fun approachable way; Albariño is a very food friendly wine.
The Bazaar by José Andrés is nothing short of an all-out, sensory-culinary experience that has redefined and re-imagined Spanish cuisine. Old World Spain is reinvented a splash of ultramodern sights, sounds, and tastes.
This red carpet ride at The Bazaar at SLS South Beach was nothing short of exciting.
The evening began with a historical overview of Bodegas Martín Códax by Mariola Varona, Global Export Director, for Martín Códax and passionate advocate for her native Spain.
A five course dinner doesn’t seem so out of the ordinary, but within those five courses are multiple sub-courses which came out to a whopping 14 course extravaganza; when in Spain, tapas;
but here’s the real clincher, the entire dinner was paired with one wine. One. One wine. I have never experienced such a dinner. I teach food and wine pairing classes, and have never teetered out so boldly to proclaim hosting a dinner with the same varietal let alone the same wine for multiple courses.
And so it was, fourteen courses, one wine. I asked Mariola, how? How, so many courses, seemingly that worked well with the wine. Her reply, “very careful planning, and thorough conversations of what works and what doesn’t.”
The menu was comprised of seafood, meat, cheese, vegetables and desserts. While one would expect shellfish and seafood as a part of the pairing, and it was; the intriguing part was the placement of certain courses on the menu. My dinner companions, a mix of food professionals, food enthusiasts and wine experts all discussed this unique pairing, and were all in agreement that it worked. The entire progression of the pairing was flawless, and quite the learning experience. And once again the rules of food and wine pairings, have been redefined, redeveloped and redesigned.
The one and only deviation from our wine pairing was the nightcap, a Bazaar by José Andrés specialty, the housemade Liquid Nitrogen Caipirinha
Click here to view more photos from the Martin Codax Albarino Wine Dinner at The Bazaar by Jose Andres
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