Vega Sicilia Wine Dinner at Casa D'Angelo With Special Guest Pablo Alvarez Proprietor

Monday, November 3, 2014 - 07:00 PM

This Event has been read: 2860 times.

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“Good company, good wine, good welcome, can make good people.”
– Shakespeare

 

We believe that the wines taste better when you are drinking them with good people!

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Wines like those made by Bodegas Vega Sicilia are the reason that I get out of bed in the morning and Pablo Alvarez is good people so this should be a night to remember at one of South Florida's top restaurants. 

Monday night is not usually one that we do wines events but when Mr. Alvarez is in town I am willing to suit up and so to work on Monday night.  We will celebrate the 99th anniversary of two of Spain's most famous wines Unico and Valbuena were both made for the first time in 1915.  The Alvarez family owns four different wineries and we have wines from each of them this evening along with five course menu prepared by chef Angelo Elia.  Dinner is $395 All inclusive, for reservations call 954-564-1234 or e-mail fortlauderdale@casa-d-angelo.com

 

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Bodegas Vega Sicilia Wine Dinner at Casa D'Angelo Fort Lauderdale
With Special Guest Proprietor Pablo Alvarez
Monday, November 3rd
7pm

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Hors d'oeuvres

Bruchetta - Guanciale Figs Vinotto

Sardinian Style Tuna - Gaeta Olives - Fresh Parsley

Croquette - Mortadella - Black Truffle

 

First Course

Shrimp and Yucca Crusted Jumbo Scallop over Roasted Tomato and Thyme Vellutata

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Bodegas Oremus Dry Furmint Mandolas Tokaj Hegyakja Hungary 2012
Price: $24.75       Sale $21.78          Case $253

These are wines produced with ripe grapes that are not affected by botrytis cinerea; single variety wines that express the particularities of the region's furmint grape, and the mineral hints of its originally volcanic soil. All this together with the more advanced vinification technologies and the use of new Hungarian oak barrels help to make Mandolas one of the leading white dry wines in Hungary. Its fruity aromas with mineral tones, a fresh and full body wine in the palate with a very long finish.

 

Second Course

Chestmut and Borlotti Zuppa with Chorizo and Crispy Leeks

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Bodegas Pintia Toro 2009
Price: $67.50       Sale $59.40          Case $689

(94 Points) The aromatics on the 2009 Pintia are very intense with lifted wild strawberry, raspberry, mulberry fruit interlaced by dried herbs and just a mention of cigar box. The palate is medium-bodied with fine tannins that are in synch with the tobacco-tinged red fruit. This has very good structure and symmetry, while the finish displays fine tension and a long, spicy aftertaste. This has very good potential.  Wine Advocate #206, Apr 2013

 

Third Course

Acquerello Risotto with Alba White Truffles and Reggiano Vacche Rosse

 

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Bodegas Alion Ribera Del Duero 2009
Price: $91.50       Sale $80.52          Case $934

(93 Points) The 2009 Alion, pure Tempranillo aged in French oak, has had the benefit of a couple more years in bottle than the 2011 and shows more nuances, more restraint and a more serious aroma profile. It’s also a ripe year, with notes of plums and shy violets, the oak well-integrated into the wine. The palate is full-bodied with abundant, fine-grained tannins and a velvety, juicy texture, with good extraction and stuffing: I think this will be longer lived than the 2011. They have different styles – this is classier, and 2011 is more exuberant – but they are both at a similar quality level. 320,000 bottles produced. Drink now-2021.   Wine Advocate #214, Aug 2014

 

Fourth Course

Woodoven Roasted Porchetta
Warm Fennel and Black Bean Salad Juniper Berry au Jus

 

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Vega Sicilia Valbuena 5 Ribera Del Duero 2009
Price: $195.00    Sale $171.60       Case $1989

(94 Points) Opaque ruby. Spice- and mineral-accented aromas of dark berries, cherry pit and potpourri, with a toasty topnote. Minerally, incisive and sweet on the palate, offering smoky cherry and blackcurrant flavors complicated by vanilla, mocha and licorice. Shows impressive power and vivacity on the youthfully tannic finish, with the smoke and spice notes strongly repeating. - Stephen Tanzer's International Wine Cellar.  (09/18/2014)

 

Fifth Course

Fontina Valle D'Aosta Stuffed Ravioli
Served with Elk & Wild Mushroom Ragout

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Vega Sicilia Unico Ribera Del Duero 2000
NA

(98 Points) In the absence of a 2001 Unico, Vega Sicilia has re-released the 2000 Unico which I reviewed in Issue 189. The 2000 Unico is deep crimson-colored with an ethereal perfume aided by its extended upbringing. Aromas of Asian spices, lavender, incense, truffle, and confiture of black fruits are compelling. Sweet, forward, rich, and hedonistic, it nevertheless has the balance and structure to continue evolving for another 5-10 years. In strong vintages Vega Sicilia drinks well at age 50 and I would expect the same of the 2000.   Wine Advocate #195, Jun 2011

 

Dessert

Chocolate Almond Tart with Orange Wild Cherry Sauce

 

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Bodegas Oremus Tokaji 5 Puttonyos (500ml)
Price: $75.00       Sale $66.00          Case $765

According to legend, in 1650 the manager of the Oremus estate, fearing an attack by the Turks, delayed the harvest for two months.  The resulting wine, made from shriveled (aszu) grapes, was recognized as exceptional and Tokaji became known for its sweet wines, two centuries before botrytised wines were made at Chateau d'Yquem in Sauternes.  Vega Sicilia, indisputably Spain's greatest estate, saw the exceptional potential of this area, and bought the Oremus estate located in the heart of Tokaji, in 1993.  

The grapes are grown on hillside vineyards, which rise steeply above the village of Tolscva and have excellent South and South-West exposures.  The nearby River Bodrog provides optimal noble rot climatic conditions, and all of the Oremus vineyards are classified as 'First Growths.' Oremus features the traditonal grape varieties, primarily the spicy Furmint, Harslevelu and Muskat Lunel and Zeta; these flavors roughly correspond to the Sauvignon Blanc, Semillon and Muscadelle of Sauternes. Aszu (meaning Botrytis in Hungarian) wines are the specialty here.

The Oremus winery is proud to have an ancient tunnel/cellar system extending for multiple kilometers. This system dates back to the 13th century, and in 2002, it became a World Heritage Site These tunnels house Oremus' gonci (136-liter oak) barrels during the aging process.

 

Dinner is $395 All inclusive, for reservations call 954-564-1234 or e-mail fortlauderdale@casa-d-angelo.com

 

 

A bit about Vega Sicilia:

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The history of this estate began in 1848, when Toribio Lecanda, a landowner of Basque origin, bought a 2,000 hectare estate used for agriculture and cattle farming from the Marquis of Valbuena.

Eloy, son of Toribio Lecanda, founder of the Vega Sicilia winery in 1864, bought 18,000 shoots of cabernet sauvignon, malbec, merlot and pinot noir in Bordeaux, to be used in the making of brandy and ratafias. In 1876, in the Philadelphia Fair, Lecanda obtained a quality certificate for his brandies. That same year, he succeeded in achieving the position as supplier to the Royal Family, and in 1880, he obtained the Grand Cross of Isabel the Catholic; all before the birth of the red wine that was to make the company famous.

1904. The incorporation of Domingo Garramiola

With the estate having been acquired by the Herrero family, it is rented to Cosme Palacio, who creates the winery of Domingo Garramiola, a person who is crucial to the history of Vega Sicilia.

Domingo Garramiola Txomin was born in Marquina-Echevarría on 1st October 1878. In Vega Sicilia, Domingo used Bordeaux techniques for making wine. He renewed the aging casks and, above all, made great efforts in cleaning the wine presses.

1915. The birth of two exceptional wines

The hard work of Txomin Garramiola gave fruit in 1915, with the birth of two exceptional wines: Vega Sicilia and Valbuena. These wines followed along the lines of the Rioja wines of the day: lengthy aging in vats and wooden casks and bottled to order.

The distribution of these first bottles began among the upper class bourgeoisie and the aristocracy, but not for commercial purposes. The owners of the winery offered this wine as a gift to the good friends of the family. Thus began the forging of the legend of Spain´s most exclusive wine, as it cannot be bought with money, but only with friendship.

1929. Prize at the World Fair

The wines of Vega Sicilia reached great public recognition thanks to prizes such as that of the World Fair in Barcelona in 1929, awarded to the 1917 and 1918 harvests.

1933. The Death of Domingo Garramiola

Surrounded by his family in his house in Vega Sicilia, Domingo Garramiola died in 1933. The winemaker left a very personal stamp on the best classic Spanish wine. The responsibility of continuing with his work fell on his closest collaborator, Martiniano Renedo.

1956- The arrival of Jesús Anadón to Vega Sicilia

Jesús Anadón joined the wineries in 1956. He was to be director of the company for several decades and his incorporation was transcendental to Vega Sicilia and he started up the Ribera del Duero Designation of Origin.

1982. The Álvarez family acquired Bodegas Vega Sicilia

The current stage began in 1982, when David Álvarez acquired the winery and the vineyards from the Venezuelan businessman Miguel Neumann. Since that year, the Álvarez Mezquíriz family has developed a policy of harmonisation of present innovative techniques required by the wine sector with the traditional winemaking process. The vineyard area has been extended and a modernisation process has taken place both in and out of the winery.

1985. The retirement of Jesús Anadón

The retirement of Jesús Anadón meant the leaving of a man who assumed his responsibilities as director and oenologist of Vega Sicilia in a highly personal way. On his departure, Pablo Álvarez took full possession of the general management of the winery; the oenology area was taken on by Mariano García, who had been Jesús Anadón´s assistant since joining the company in 1968.

1992. Creation of Bodegas Alión

Investigations led to the doors of Bodegas Liceo, a company founded in 1990 and located in Peñafiel (Valladolid). The winery had just begun and had all the technological requirements required. After lengthy discussion, the family acquired the winery on 5th November 1992.

Alión was born; a name laden with emotion as it corresponds to the town of León in which the family patriarch, David Álvarez, was born.

1993. The Álvarez family arrives in Hungary

In 1993, Vega Sicilia founds Tokaj Oremus. The personality of the Álvarez family adds to the historic tradition of both wines. Pablo Álvarez, managing director of Vega Sicilia, is also responsible for this new project. The wine is studied in great detail and with great respect, together with its significance, its laborious winemaking process, historical practices... An experienced team of professionals with good knowledge of the region´s wines is also sought.

From the moment the vineyards were founded to present day, the Álvarez family, respecting the Tokaj traditions, has made considerable investment in Tokaj Oremus with a view to increasing the technical level of the treatment of the grape and the winemaking installations, so as to make the best wines possible. The objective of the Álvarez family is to give its former grandeur to this vineyard, which is one of the best situated, the most emblematic and significant of Tokaj.

1998. Consolidation of a team of expert oenologists

1998 saw the incorporation of Xavier Ausás into the technical management of the winery group after working for six years as oenologist in Vega Sicilia. Xavier, together with Begoña Jovellar, is the father, master and educator of the company´s wines.

2000. Primum Familiae Vini and Vega Sicilia

Primum Familiae Vini, and organisation formed by the twelve family-run wineries of the highest international prestige, which includes Vega Sicilia, held its annual reunion on the state, presided by Pablo Álvarez.

The year 2000 was also the year which saw the end of the renovation and modernisation process of the winery.

2001. Purchase and constitution of Bodegas Pintia

Bodegas Pintia is the new project that is to promote Vega Sicilia. The desire of the Álvarez family is to make the best Toro wine, a designation that gives wines body, exoticism, an explosion of aromas, and a modern personality and character.

For this, since the harvest of 1997, 70 hectares of vineyard have been bought in different places within the Designation of Origin. After four years´ study of the concept of the wine, it is begun to be made in 2001 for commercial purposes. The strategy of this new winery is common to all those in the group: make wines with personality and high quality, which implies limited production of wine.

 

 

Other wines available from Vega Sicilia:

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2003 Vega Sicilia Unico Ribera Del Duero
Price: $450.00    Sale $396.00       Case $4590

(94 Points)  Vega Sicilia’s 2003 Unico, mainly Tempranillo with a balancing 8% of Cabernet Sauvignon, was aged in wood for nearly seven years before being bottled, starting with 15 months in large oak vats, followed by 25 months in new barriques, before being transferred to used ones for another 17 months and ending its elevage with a further 22 months in those large wood vats again. As I uncork the bottle, the aroma reminds me of a classical Tempranillo, with some dill notes from the American oak and a minty hint from the Cabernet. It actually makes me think of traditional Rioja, believe it or not. The wine doesn’t show the heat of the vintage, and manages to transmit a general sensation of balance and finesse that is quite remarkable for the characteristics of the year. The aim here was to avoid the confited and raisiny notes of the fruit and the spirity character so common in that vintage. It starts off slightly lactic, with notes of cafe au lait, coconut and cola. With a bit of time, it turns more flowery and shows more red fruit. It is very aromatic, with plenty dry herbs, thyme and rosemary, even pine nuts, a bit of resin and some cured meat, and overall has a very complex nose. The mouth is a little more transparent toward the heat of the vintage, it is powerful and full-bodied, but manages to keep freshness. The minty note is there, with some hints of chalk that make it very tasty. It feels briary and opulent. A success over the vintage conditions, it already shows some signs of complexity, which points at an approachable Unico. Even though it can be drunk now, it will get more polished and integrated with a few years in bottle. 76,050 bottles and 2,616 magnums were filled (on the low-ish side for Unico), but the magnums will be sold later; they are currently offering 2000 in magnum and 1999 in double-magnum. Anticipated maturity: 2013-2023.

2003 presented many challenges to winegrowers and winemakers throughout Europe, with one of the most intense summer heat waves in modern times. Ribera del Duero was no exception, suffering a warm and dry summer, which for Unico resulted in both an early and quick harvest between September 20 and 26 (when traditional harvesting dates would have been around mid-October).  Wine Advocate #207, Jun 2013

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2004 Vega Sicilia Unico Ribera Del Duero
Price: $468.00    Sale $411.84       Case $4774

(97 Points) Moving on to the big guns, the 2004 Unico is truly spectacular, in line with the 1970 and 1994. It’s a blend of 87% Tempranillo and 13% Cabernet Sauvignon. Unico has a unique long aging, in the case of the 2004, 15 months in 20,000-liter vats, 25 month in new barrels, 17 months in used barrels and a further 26 months in the big oak vats. It has complex notes of tobacco, cedar wood and blackberries, and shows very good balance between power and elegance as well as perfect ripeness. It has a similar profile to the 1994, but there’s ten years difference in experience and technical knowledge. There is nuance; there is detail, filigree, balance, harmony and complexity. There is a fine texture. In short, it is a great, world-class wine, a superb vintage for Unico. 87,500 bottles, 2,229 magnums, 150 double magnums and 5 Imperials were filled with this extraordinary wine. This is approachable now, but it’s a shame to drink so soon. It will age for a very long time, as it has the balance and harmony to do so, and it will develop more complexity with time. Drink 2016-2029. But if the single harvest Unico is fantastic, the multi-vintage blend could be even better as it also plays with the benefit of extra aging time.

I tasted the latest three vintages of Valbuena, to get up to speed with what’s in the market. If there’s a wine in their collection that has seen a huge improvement since 1998, it is Valbuena, which had been kind of neglected since the launch of Alion in the early 1990s. For Valbuena, they do not want a second wine in the Bordeaux style. But with the competitive Alion breathing down its neck and the pressure of its big brother, it felt a bit out of place. So they decided to look back at the vineyards: they studied the soils and saw why Unico and Valbuena had been (empirically) produced from separated plots.  Wine Advocate #214, Aug 2014

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2008 Vega Sicilia Valbuena Ribera Del Duero
Price: $189.00    Sale $166.32       Case $1928

(94 Points) The 2008 Valbuena is produced with Tempranillo and 7% Merlot and Malbec from a cold, rainy season and late harvest. It reminds me of the Riberas of yesteryear, sharper with a slight rusticity, long and sharp. Once fermented, the wine matured for seven months in 20,000-liter oak vats, 12 months in new barriques (equal parts French and American oak), three months in used barrels and then six months in the vats again before being bottled in May 2011. The aromas are subtle, there is fruit, but there is soil and above all there is harmony. The palate is long rather than round, with some blood orange notes, sharp and austere, a serious wine that should age very well. The average production of Valbuena is around 180,000 bottles and 2008 was no exception. Drink now-2022.

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Oremus Furmint Late Harvest 2011 (375ml)
Price: $27.00       Sale $23.76          Case $276

This wine was made with bunches selected at the end of the harvest; bunches with overripe grapes and 40% of aszú grapes. The selection of bunches, which was begun in the vineyard, was completed on arrival at the winery. After a skillful wine elaboration, with a fermentation lasting from two to three weeks, the wine stays aging in barrels almost half a year before the bottling.

The late harvest wines of Tokaj Oremus compete with similar wines from other regions around the world, its attractive relies on the aszú grapes content. Elegant wines, mild sweet with citric and honey aromas. The aszú grapes content which gives its specific character to the great Tokaj wines and the balance between the sweetness and acidity represent two factors that lead us to discover and understand the wines from Tokaj.

 

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