Hot off the heels of ArtPrize, Reserve is delighted to announce a very special winemaker dinner with Josep Samsó Raventós from Spain’s Raventós i Blanc winery. Family-owned and operated since 1497, Raventós produces truly extraordinary sparkling wines. According to Reserve’s sommelier Adam Fortuna, “This is some of the most exciting sparkling wine coming out of Spain right now. With grapes grown and vinified at one of the longest-running family-owned properties in the world, these wines are true stunners and are available at a fraction of the price of most Champagne.” The five-course paired dinner, featuring four sparkling and one dessert wine, kicks off at 7:00 p.m. on Thursday, October 18th. Seating is very limited and the cost for the dinner is $80 per person (exclusive of tax and gratuity); all wines poured that evening will be available for retail purchase. Call 616.855.9463 to reserve.
Raventós i Blanc holds the longest documented viticulture tradition in the world, and loyal to tradition, harvest grapes grown and vinified with an utmost respect for the land, soil, climate and native varieties. Not too long ago, you would have found the wines of Raventós i Blanc labeled as Cava, but for the same reason they established their own winery—to become the leading grower-producer of the purest sparkling wines—they cut ties with the Cava DO (designation of origin) in 2012. They created their own more strictly defined and geographically specific appellation, the Conca del Riu Anoja. Developed to create wines in a specific climate coming from a single estate using native grapes, run organically-certified vineyards (Raventós is biodynamic), harvest at lower yields, vintage-date wines and age them a minimum of 18 months. This rigorous, well-defined and respectful form of viticulture has become the gold standard for producers striving to achieve higher-quality wines and healthier vines. Instead of waiting for change, Raventós i Blanc blazed their own trail and have invited other like-minded winemakers to join their ranks.
The menu, from Josep Samsó Raventós and chef Luke VerHulst follows:
- Spanish-influenced Cheese, Charcuterie & Pinxtos
- Shaved Cabbage, apple, radicchio and arugula, marcona almond, pickled raisin, crispy jamon, grape must, sherry vinaigrette, chile
- 2015’l’Hereu’ Blanc de Blancs
- Tortilla Espanola made with potato & rutabaga, smoked paprika hollandaise, chive
- 2015 ’De Nit’ Brut Rosé
- Trout en Escabeche, saffron aioli, fennel and orange salad
- 2014 ‘De la Finca’ Brut
- Sliced Roasted Pork Chop, charred choucroute, sherry cream sauce, olives
- 2013 ‘Textures de Pedra’
- Sweet Potato Bunuelos with churro ice cream
- Bodegas Yuste “Aurora” Pedro Ximénez Sherry