Cava Sparkling Wine Tasting Diner

Kimi called to inform me about this event. Spanish wines have improved a lot this recent decade and

I've never tried the house chef David Gaveau's cuisine, so this was a chance to satisfy my curiosity.

Lables are quite interesting.

Amuse Bouche:

Gillardeau Oyster

Smaller than usual but was fresh and had a more intense flavor than those big fat ones.

Chilled Oscietra Caviar, Sea Urchin and Cauliflower "Soufflé"

Served with Créme Fraiche and Blinis

Not a bad dish but I couldn't taste the sea urchin at all.

The pairing wine was PAGO DE THARSYS BRUT NATURE

80% Macabeo and 20% CHARDONNAY

Golden colored, flora, orange and dried fruit aroma, fine bubbles, creamy finish.

My favorite tonight.

PAGO DE THARSYS BRUT ROSE

100% Garnacha

Nice ruby color but too much berries.

Tasted more like a Kir Royal than a rosé sparkling.

OK with most of the dishes on the menu.

Lightly Poached Boston Lobster, Chanterelle mushroom,

Queen Scallop in a delicate saffron and sweet corn Emulsion

Queen scallop from England was a bit fishy for me but had quite a special flavor.

The sauce was a traditional French style.

But the "traditional" problem of this kind of sauce with sea food is,

you can hardly taste the freshness and original flavor of the ingredients.

Baked, Smoked Rainbow Trout, Tomato Reduction

Zucchini Flower, Garden Pea and Spigol Paella

Best dish tonight!

Trout was local and fresh, tender and with a natural sweetness.

Matched well with the structure of the zucchini flower and Paella.

Served only with sprinkles of Black Spanish salt.

Absolutely delicious!!!

Kimi brought me a glass of Los Vocos Cardonnay from Chile to pair with it because I wasn't

satisfied with the rosé. At first when it was really chilled it tasted pretty good, but later on it still didn't

 fit my expectation.

Should have brought a good bottle of something special to match it!

Los vocos Chardonnay from Chile

A light, crispy white.

Straight forward, better when it's chilled.

(Costco price: about NT$530)

Duck Fois Gras on Beef Tongue,

White Asparagus, Black Truffle, Pickled Sauce with Forum Vinegar

Expensive ingredients but turned out a bit too heavy.

For some reason the vinegar didn't bring out enough acidity to balance the flavor.

Better still to use grapefruit or skinned grapes.

THARSYS UNICIO

100% Bobal

Golden straw color,

a heavier bubbly with a hint of pear, abricot, smoked almond and flora.

Got a bit of Blanc De Blanc character.

Oven Roasted, Chorizo Stuffed Pigeon

Char Grilled Young Vegetables and Basquaise Sauce

The only part I liked was the firm structured leg.

Paired OK with the bubbly or this Bordeaux right bank Cab, Franc, Merlot.

Crépe with berries.

Better without that pan,

You can sort of taste the heated metal.

DOMINO DE REQUENA BRUT NATURE 2007

Flora, herb, banana and orange, dry but smooth.

The sparkling wines tonight were pretty interesting,

but the price range were from NT$1400 to NT$2700,

you could actually get decent Champagnes for that price or even cheaper.

  

Mignardises

There was also Flamingo Dancing Perfrmance that night to match the theme.

Unfortunately, the dancers were neither hot chics nor as skillful as those I've seen in Spain.

Restaurants often try to offer certain types of performances to add  some atmosphere,

but when the programs are not good enough,

it's much better just to leave the clients alone to enjoy the chef's works and the wines.