Make a wine in Spain that sparkles like Champagne, use the same winemaking technique, use (pretty much) the same grapes and you have a wine that tastes like Champagne but at half the price. In Spain, Cava is the best known type of wine made like this and we had a couple of bottles from one of the best-known producers come into the office recently. With the help of some sparkling wine fans, I got to taste them. Cava comes from specific areas in the region surrounding Barcelona so, next month, it may cease to be Spanish at Catalans go to vote on independence for Catalonia on November 9th. We will be drinking ‘Cava di Catalunya’.
The Anna de Codorniu Brut, NV (non-vintage), $15 SRP, is made from 70% Chardonnay and 30% Parellada (one of the traditional Spanish varieties). It is light, creamy and lively. It does not have the common almond flavor associated with Cava and might be described as a less complex rendering of a light Champagne such as Perrier-Jouet. Continue reading
by Steven Doyle
There are a few tapas restaurants in Dallas, but none hold true to the flavor of Spain as much as the new Casa Rubia does in Trinity Groves. The beautiful new restaurant cheffed by Omar Flores with Cody Sharp as sous is cranking out delicious and beautiful plates of authentic flavor. A recent visit revealed a heavenly paella served in the large paellera that easily serves a hungry gathering of four. Flores now makes what is possibly the best charcuterie board in the city, balanced perfectly on a rough-hewn wedge of wood.
On the menu is a version of Flores’ pulpa, as delicious but different that his octopus at Driftwood. The chef has the dish down pat and is a must order. Continue reading
by Andrew Chalk
Albarino from the Spanish area of Rias Baixas in the region of Galicia is one of the most distinctive white wines in the world. The climate is rainy and cool, making for verdant landscapes and rolling hills that more closely resemble northern Europe than Andalusia. The most famous wine of this area is a piquant white made from 100% Albariño where high acid is the corollary of a cool growing season and ageing in stainless steel rather than oak preserves the fruit flavors of the Albariño grape. Continue reading
by Steven Doyle
Stephan Pyles will be hosting Fiesta de Paella Wednesday, May 1, 2013 at Samar on Ross Avenue. The night will feature Flemenco dancers and guitarist, and of course a beautiful bounty of paella. From the bar they will be sending out bottomless sangrias.
The four course dinner is priced at $35 per person, and the sangria supplement is $10. There is a vegetarian option available for those who desire. End the evening on the relaxing patio with a hookah for you and your guests.
Call 214.922.9922 for reservations.
by Steven Doyle
No surprise that TJ’s Seafood Market does some incredible things with, well, seafood. Jon Alexis makes it his personal lot in life to ensure that you are eating your fair share of fish and other sea critters.
Alexis has been flying in some terrific species of fish as of late, and soon will have Nantucket Bay Scallops and Stone Crab (both delayed because of Sandy). However, both locations are always jammed packed with unique offerings, and we told you about the new location that offers plated food like that kick ass lobster roll we keep squawking about. Continue reading