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Bocado Worcester Wine Dinner
Wednesday, September 5 at 6:00 pm - 10:00 pm$85
Assorted Cheeses, Charcuterie and Pintxos
SMOKED STRING BEANS WITH BURRATA
local tomato concasse, Marcona almonds, lemon honey
Parés Baltá Blanca ‘Cusiné’ (Xarel-lo/Chardonnay/Pinot Noir), Catalonia, Penedès, 2010
Parés Baltá, a family owned winery, took over a property that has a history of making wine since 1790. With 5 different vineyards, winemakers Maria Elena Jímenez and Marta Casas choose grapes from organically farmed plots each within proximity to the winery. Maria Elena and Marta’s goal is produce a wine that is terrior driven and to reflect the diverse expression that can be achieved. Xarel-lo is meant for strength and body, Chardonnay for finesse and elegance, and the Pinot Noir is vinified like a Blanc de Noir for aromatics and structure. The end product is a flavorful, sparkling, elegant white wine.
SEARED SEA SCALLOP
olive tapenade, grilled foraged mushrooms, herb grissini, peppadew coulis
Vinhos FitaPreta ‘A Touriga Vai Nua’ (Touriga Nacional), Alentejo, Portugal, 2016
Winemaker Antonio Macanita started his wine making career when he was 23 years of age. With the help of English Viticulturist David Booth, they began their winemaking adventure with FitaPreta, a winery named after the island where Antonio spent many family vacations. The name of this wine comes from and old Portuguese saying ‘O Rei vai nua’ or ‘Let the king be naked’ or in this case, ‘Let the Touriga go Naked’. Touriga Nacional, being the king grape in Portuguese wines, is seen here in a light elegant expression. The grape can hold a lot of aromas and flavors, and here is expressed in a slow developing medium bodied red.
LAMB STUFFED PIQUILLO PEPPER
lump crab “chowder”, crisp serrano, rosemary oil
Parés Baltá Mas Petit (Cabernet Sauvignon/Garnatxa), Penedès, 2015
Also on the Parés Baltá Estate, they have a myriad of red wines as well. Using international grapes and indigenous grapes to the region, they create bold wines with an elegant finish. During the fermentation process the wines are separated and then blended together before aging. The wine then rests for 7 months in French oak that is 2nd, 3rd and 4th used barrels allowing for different levels of texture and flavor. The vineyards were certified organic in 2004, and with the help of sheep and bees on the property the soils are fertilized and the flowers and vines are pollinated.
SLOW ROASTED BEEF SHORT RIB
roasted root vegetable and farro gratin, charred onion and sage soubise
Elo (Monastrell), Yecla, Spain, 2012
Alberto Orte is not only a winemaker but also an importer of Boutique Bodegas in Spain. Exploring ancient winemaking regions, Alberto is dedicated to breathing new life into ancient grapes that were thought to be gone. He currently makes 13 wines throughout Southern Spain, one of them being the Elo, 100% Monastrell from the region of Yecla on rocky, chalky, limestone soil. The wine is aged for 2-3 years in large French Oak barrels, to add some texture and help balance flavors. Before releasing the wine, Alberto feels it’s important to age the wine 8 months in the bottle, to allow all the flavors and textures to rest so the wine is ready to open when it reaches the market.
CARAMEL APPLE SEMIFREDDO
cinnamon pound cake, candied smoked almonds
Price is inclusive of tax and gratuity. Sorry, no refunds. Any special requests, including seating, handicap accessibility, or allergies, must be submitted at the time of purchase.