Bodegas Emilio Moro at Cúrate
Private, ticketed dinner at Cúrate featuring the wines of Emilio Moro
Join us for an exclusive limited seat private dinner featuring the wines of Bodegas Emilio Moro on Tuesday, January 22nd at 6:30 at Cúrate. The five course menu, specially created for this event, features classic Spanish dishes, carefully crafted to complement red wine-focused pairings from Emilio Moro. Felix Meana and Alberto Medina Moro will be there to guide you through the stories and history of Ribera del Duero, the region where these wines are produced, and discuss the climate and production nuances that make them so special!
While this is a set menu, if there are any dietary restrictions or allergies please email email@example.com and we will do our best to accommodate. Seating is communal and wines will be available to purchase that evening.
About Bodegas Emilio Moro:
The wines of Bodegas Emilio Moro are among the finest wines of the Ribera del Duero. The grapes used are 100% Tinto Fino, a variety of Tempranillo that is ideal for the dryness and extreme temperatures of the region, located about 2 hours north of Madrid. The identity of the winery derives from three generations of winegrowers and winemakers that all share the same values and passion: to make wines with their own personality and their own soul. Alberto Medina Moro represents the fourth generation of the Moro family.
The key to success lies in the family’s commitment to the land, to the quality of the production processes, to the protection of the environment, in short, to tradition. A tradition that shares the path towards excellence with innovation, efficiency and respect of the environment.
The wines that will be offered, along with their course pairings:
2017 Hito Rosado | Croquetas de jamón, traditional creamy ham fritters & banderillas, spanish-style cocktail skewers
2016 Finca Resalso | Escalivada con anchoas, grilled red bell peppers, onion & eggplant, reserve sherry vinaigrette, and spanish anchovies
2016 Emilio Moro | Cochinillo asado, roasted suckling pig with brussel sprout, cauliflower and celery root “migas”
2015 Malleolus | Ensalada de remolacha, salad of baby beets, marcona almonds, pickled orange, and cured spanish cheese with a blood orange vinaigrette
2011 Malleolus Valderramiro | Costillas de cordero, grilled lamb chops with charcoal-roasted red peppers
Dessert: Tabla de quesos, selection of Spanish cheeses