• The Cuisine and Wines of Spain: presented by American Airlines
• 7:30pm

City Winery and American Airlines invite you to embark on an oenological and gastronomical tour of seven countries. Beginning in November 2011, we present one dinner per month showcasing on the wines and cuisine of a fascinating region served by American Airlines. Each evening includes remarks by a leading regional expert, a three-course dinner, and three wine flights highlighting the traditional wine styles of the region.

Grand Prize Drawing for International Airline Tickets    At the conclusion of the series, we will hold a drawing for ticket holders from all seven dinners. One lucky winner will receive a pair of international airline tickets courtesy of American Airlines.

 

That's a 1 in 60 chance to fly for free with a friend.

The november pairing features the wines and cuisinie of Spain

1st course: Croquetta de Jamon y Manchego – frisee salad, goat cheese, lemon vinaigrette
WINES:  
Martín Códax Albariño, Rias Baixas 2009  
Benaza Godello, Monterrei 2008


2nd course: Lomo Adobado – spiced pork loin, chick peas & eggplant, mushroom flan
WINES:  
Bodegas Adriá ‘Vega Montán’ Mencía, Bierzo 2009
Emilio Moro Ribera del Duero 2007
Hermanos Peciña Señorio de P. Peciña Rioja Gran Reserva 1998

3rd course: Queso :  Cabra Romero – pasteurized goat, Roncal – raw sheep, Valdeon- pasteurized goat & sheep
WINES:  
Pinyolet Seleccion, Montsant 2009
Jorge Ordoñez & Co. Seleccion Especial, Malaga 2007

Buy Tickets   
$75-$85 for each dinner. Buy a “passport” to all seven dinners and get a 10% discount. Each dinner limited to 60 guests. CLICK HERE TO BUY YOUR PASSEPORT

January 12th - The wines and cuisine of Argentina - $75

February 9th - The wines and cuisine of France - $85

March 14th - The wines and cuisine of Italy - $85

April 23rd - The wines and cuisine of Chile - $75

May 14th - The wines and cuisine of Japan - $75

June 19th - The wines and cuisine of Germany - $75

Menu

1st course: Croquetta de Jamon y Manchego – frisee salad, goat cheese, lemon vinaigrette
2nd course: Lomo Adobado – spiced pork loin, chick peas & eggplant, mushroom flan
3rd course: Queso :
Cabra Romero – pasteurized goat
Roncal – raw sheep
 Valdeon- pasteurized goat & sheep

About the Presenter:

http://www.ciaprochef.com/rioja/

http://www.brooklynfermented.com 

Adrian Murcia is a Wine Academy of Spain-Certified Spanish Wine Educator and holds a Level II (Certified Sommelier) Certificate from the Court of Master Sommeliers.  Adrian has been engaged in the study and teaching of fermented deliciousness for well over a dozen years, donning a wide variety of professional hats along the way: fromager, sommelier, writer, filmmaker, educator, and consultant.
As an educational and trade consultant to Rioja’s U.S. marketing campaign from 2006-2009 he was the author of the popular wine blog “Blame it on Rioja” and a co-creator of “Rioja: Tradition and Innovation at the Frontiers of Flavor,” an award-winning educational documentary DVD/webcast co-produced by the Culinary Institute of America.
Adrian’s career in food and wine began in the 1990s, when he traded in graduate studies in 20th-century Spanish history at New York University for training of a different sort at two celebrated Manhattan restaurants: first under the cheese tutelage of Maitre-Fromager Max McCalman at Picholine; and, two years later, as a protege of Master Sommelier Roger Dagorn at Tribeca’s venerable Chanterelle restaurant, where he was fromager and assistant sommelier for seven years.
He has written about wine and cheese for Saveur, Wine & Spirits, and Epicurious.com; taught beer, wine, and cheese classes at Murray’s Cheese, Macy’s DeGustibus, NYC Wine Company and Philadelphia's Tria Fermentation School; and led professional wine seminars at City Winery, the Culinary Institute of America at Greystone, and the Society of Wine Educators Annual Conference.
Adrian is the founder of Brooklyn Fermented, a roving academy of food and wine professionals dedicated to the informed, unfussy appreciation of well-crafted, regionally-expressive wine, cheese, and beer--with classes held at multiple venues across the borough and beyond.