The inspiration for this dinner was our first night in San Sebastián, Spain. We watched the bartender pour us glasses of Txakoli, a fizzy, often dry white, “country” styled, wine from the area. I was so mesmerized with my first taste. I found these fizzy wines can create a very different and unique dining experience, totally remarkable and quite a revelation from a completely different perspective. I became ALL IN with the concept on that night.
The challenge became finding good ones and I have been waiting for the right wines AND the right time to do a dinner, which captures that captivating moment of fizzy wine and the appropriate kinds of foods. This is that night and here is the menu. What a fabulous dinner. Thank you to all who came.
trio of antipasti
Basque Style Pork Belly peppers & San Marzano tomatoes
Castelvetrano Olives white anchovy & shishito peppers
WINE: Amezrtoi Getariako Txakolina—a fresh, fizzy, uplifting Txakoli from Spain’s basque region—a style typically & readily served in San Sebastián, Spain with their regional tapas. (Finally, we found one!)
WINE: Punta Crena Lumassina Frizzante—Lumassina is an indigenous grape variety to Liguria and typically served with the regional seafood fritti. This family has been growing and producing their wines for over 500 years.
Pan Seared Snapper—linguine, Genovese pesto, haricot vert, pancetta & toasted pine nuts
WINE: Birichino Malvasia Bianca “Petulant Naturale”—grown & produced in Monterey, California—this wonderfully perfumed, fizzy, off dry to dry white is made in the ancestrale methode of sparkling wine production. It’s crazy, exotic aromatics works magic with Genovese pesto & this wine just keeps the palate fresh & alive between bites.
Maui Gold Upside Down Cake—Lappert’s vanilla ice cream & warm caramel sauce