March Tasting
The March tasting was held at the Restaurant Abiss in Calpe. The evening started with a champagne reception at the associated ‘Champagne Bar’, which has a really great setting overlooking Calpe Bay and the Peñón de Ifach. Vice-President Paul Nicholls hosted the night standing in for President John Sloggie. He welcomed the 54 members and then introduced the evening’s wine selectors, Keith Pacey, Renate Pluis and Ted Floodgate, who were respectively the winner and runners up of the Society’s 2016 Wine Taster of the Year. Five wines were presented, a Rosado, two whites and two reds. A full report on the tasting can be found on the Society’s Web site under recent tastings or by clicking on “March Tasting”. The cost of each wine, where it can be purchased and average score given by members is shown in the list of wines tasted in 2017, which can be found by clicking on “Wines tasted in 2017”.
Fining Wine
Prompted by the presentations, Hugh Epsom has come across an article on fining wines which he thought would be of interest to members. It can be read by clicking on https://winemakermag.com/26-a-clearer-understanding-of-fining-agents
April Tasting
The April tasting will take place on the 20th at Ca La Iaia in Moraria. The presentation will be by a bodega, yet to be notified.
Please remember that the booking deadline is now the FRIDAY before the tasting.
- Reservations and choice of main course please to: Penny Floodgate Tel: 965794996 or email pennyfloodgate@gmail.com. Reservations must be received no later than the deadline 12.00 noon on Friday 14th April.
- When you book Penny will ALWAYS confirm back to you. If you haven’t had a confirmation, we don’t have your booking! Please contact Penny again.
- Bookings will close at the stated time. We regret that NO bookings can be accepted after that date/time.
- Doors will open at 19.30 and welcome drinks will not be available before that time. Please do not arrive before then to allow the committee time to arrange the tables etc.
- Table numbers are always allocated by a draw from the bag. Arriving early will not influence your table number!
- As we now collect the money at the tables it would be helpful if you bring the correct amount.
- If you need to cancel after the Friday deadline you should contact Penny direct. Please DO NOT contact the venue.
- Sorry – but if you have to cancel after the deadline or don’t turn up you will still have to pay.
Menu
APERITIVO
Croqueta Casera de Jamón Ibérico
ENTRADAS
Crema de Esparragos Blancos
Carpaccio de Bacalao sobre fondo de Tomate
Morcella de Burgos
Sorbete
PLATO PRINCIPAL
Cordero Lechal deshuesado al horno
o
Bacalao Ajoarriero
POSTRE
Tiramisu
Cost 30€ for members 35€ for guests
Looking forward to seeing you on the 20th
Kind regards,
Paul Nicholls