Valentine’s Weekend: Join Chef Tom and his team in celebrating the best of the Spain and the Pacific Northwest!

Join Chef Tom and his team in celebrating the best of the Spain and the Pacific Northwest!

Tom windowValentine’s Weekend Specials:

(All specials are available from Friday Feb 12th to Sunday Feb 14th)

OystersTaylor Shellfish Kumamoto Oysters on the half-shell with blood orange-cilantro relish, Champagne mignonette.

Montadito: Idiazabal cheese toast with piquillo pepper-bacon jam, & Maldon sea salt.

Calamares: Calamari with charred scallions, piquillo relish and house-made blonde romesco.

 

Are you planning to dine with us on Valentine’s Day (Sunday 2/14)? We’d love to offer a glass of Cava on us, please mention “Spain is for Lovers” in your reservation. Reservations available here.  

 

Wine Wednesday Spotlight: The Intoxicating Giro Ribot Brut NV (Penedes)

This Wednesday we’re busting open a bottle of cava in celebration of Wine Wednesday, and we’re spotlighting one in particular, the Giro Ribot Brut Cava. Giro Ribot Brut is a fun, earthy Cava that is a pleasant departure from the more traditional brut flavors and aromas. It is by far my favorite Cava we offer here at Pintxo, and I’d love to share a bit about it, and its production process.

Giro Ribot is a type of Cava from the Penedes region of Spain. It is crafted using four different selections of grapes, including: 50% Macabeo, 30% Xarel-lo, 10% Parellada, and 10% Chardonnay. This array of grape varieties, along with its extensive production process, is what gives Giro Ribot Brut its strikingly delicious and unique flavor and aroma.

The grapes used in the crafting of Giro Ribot are harvested and then de-stemmed. As soon as the stems are removed, the grapes undergo a cold soaking for several hours. This process serves to pull forward the natural and primary aromas of the grapes.

After the cold soak is complete, the grapes are removed and the 1st stage of fermentation begins. Giro Ribot Brut grape are fermented in stainless steal tanks at temperatures between 12 and 14 degrees Celsius, which is quite low for this process. This first stage of fermentation occurs for several days before the wine is removed and the second stage of fermentation begins.

The second stage of fermentation occurs within the bottle that Giro Ribot Brut is packed in. This practice of fermenting in the bottle is in accordance with the the “Methode Champenoise.” It is by this process that Giro Ribot Brut gets its bubbles, and in fact, all sparkling wines of high quality get their bubbles. This same method is also used in the making of true Champagne, and is known as “methode traditionnelle” in French.

Enjoy Giro Ribot Brut chilled and served in a flute like a classy dame, or with orange juice for a traditional mimosa with an untraditional twist only Giro Ribot Brut can offer. Better still, try my favorite, the grapefruit mimosa: Giro Ribot Brut with grapefruit. Sweet, simple, delicious!

Remember Wine Wednesdays we offer $10.00 off all bottles of wine and Cava! Because Cava has a palate cleansing, refreshing sort of quality, it goes wonderfully with spicy dishes. Try Giro Ribot Brut with Pintxo’s Patatas Bravas (fried potatoes doused in aioli and a spicy Brava sauce). Cava also pairs wonderfully with seafoods, most particularly mollusks. So, try a glass with our steamed mussles!

Giro Ribot Brut Flavor Profile:
“Delicate perlage, deep minerality, with intoxicating flower and baby mushroom aromas.”

If you enjoyed this little lesson on our Giro Ribot Brut Cava, keep an eye out for more about Cava coming soon! Follow us on Facebook or Twitter @PintxoSeattle for updates on our blog, as well as the latest and greatest in the restaurant happenings!