The art of pairing: combining food and wine
Pairing is a practice that consists of combining a food with the drink that best completes its flavor. It is a bond of convenience in which each dish and glass seek to highlight the characteristics of the other, generating a unanimous ovation. The sommelier, acting as master of ceremonies of this connection, knows perfectly the rules of this game: red meat must be accompanied with red wine, seafood requires a well-selected white wine and, to round off the evening, a sweet wine. with the right balance of acidity it will provide a memorable closing to the dinner.
The pairing process is generally guided by the intensity of the flavours and the strength of each dish, which guides sommeliers in choosing the most suitable bottle, considering elements such as its age, colour and sweetness. At the event called Wine Dinner Series, the unique and surprising wines of the renowned producer Can Ràfols dels Caus, located in the heart of Garraf, defined in a single evening the menu of the Blanc restaurant, located in the Mandarin Oriental Hotel on the emblematic Passeig de Gràcia in Barcelona.
Celler Can Ràfols dels Caus: a unique identity
The Celler Can Ràfols dels Caus is emblematic for its uniqueness, the result of the curiosity and vision of its creator, Carlos Esteva. Although the property is administratively in the Penedès and its wines are classified under this Designation of Origin, its location and climate place it in the Garraf region. What really makes their wines distinctive is the diverse orography of the area, characterized by its elevations, hills and valleys, as well as its limestone rock walls that give its wines exceptional flavors and unique aromas, which together with the proposal gastronomic cuisine of the Blanc restaurant, provide an unparalleled culinary experience.
An unforgettable evening
The night begins with a glass of Clímax Rosado 2021, a sparkling wine that welcomes us in the elegant and cozy Blanc restaurant, a hideaway located in the bowels of the Mandarin Oriental Hotel. After a brief introduction about the origins and philosophy behind Can Ràfols, the first of four dishes meticulously selected to complement the choice of sommelier Cristian Sánchez is served.
First course: Steak tartar with an oriental touch
The first course is an exquisite beef steak tartare accompanied by ponzu gelatin and a touch of foie, paired with a fresh 2023 Sumoll that provides citrus notes that reflect the presence of ponzu in the dish. This oriental sauce, made from citrus fruits, enhances the subtle flavor of the tannin and the contrast between the sweetness and acidity of the pomegranate, generating a balanced aftertaste that surprises in every bite.
Second course: Hamachi and gazpachuelo
The Gran Caus Rosado, which visually resembles a red wine due to its intense color, is a robust wine that softens the transition to the next dish: hamachi with a soft gazpachuelo of avocado and berries. This white-fleshed fish, highly appreciated in Korea and Japan, is presented lightly, and its fruity notes harmonize perfectly with the blueberries and blackberries that adorn the gazpacho.
A ‘wow’ experience with scallops
The third dish, daring and surprising like the decision to plant vineyards in a quarry, materializes in a creamy rice that incorporates scallops and chestnuts. Once again, the predominance of wines over delicacy stands out: chestnuts are essential in this creation to accentuate the chestnut notes present in Xarel·lo Pairal 2021, a white fermented in barrels of this type of wood, where it is clearly perceived. notably the limestone that characterizes the Garraf Massif. It is the ‘wow’ experience that the winery offers, built directly into the rock.
Desserts: A delicious ending
Finally, when the arrival of dessert is already expected, the waiter asks the usual question: ‘How do you want the steak?’. The creaminess of the celery-radish, mushrooms and roots marry in a striking way with the vibrant red of the meat – rare – and the intensely violet of the Caus Lubis 2006, a merlot with a formidable character, the most powerful of the dinner. To conclude the experience, a glass of Parisad Magnum 2003, a sparkling wine that mixes xarel lo and chardonnay, is wonderfully complemented by a peach tatin, accompanied by a scoop of ice cream and a caramelization that, in every bite, awakens desire. of more sweetness.
Reflections on the Wine Dinner Series
The Wine Dinner Series experience led by Can Ràfols dels Caus and the Blanc restaurant reaffirms the initial premise: at the table, wine rules. Each sip and bite becomes a celebration of flavors that highlight the exquisiteness of the wines and the culinary skill, leaving an indelible mark on diners.
