Emilio Lustau Sherry Dinner at Metrovino

EMILIO LUSTAU SHERRY DINNER • AUGUST 15TH
Next Wednesday, August 15th we will showcase the Sherries of Emilio Lustau with an intimate multi-course dinner. This dinner, presented to entertain as well as educate, will highlight the delicious diversity of Sherry.

Sherry has long been known as a wine-insider’s wine – its expression of salty minerals and savory flavors has made it a favorite of sommeliers and chefs alike. The Metrovino staff is excited to work with one of the world’s finest Sherry houses on this event.

Sherry has long been a sleeper of a wine – slowly gaining in popularity through time. With the success of the Bone Luge, our invention to playfully combine the richness of bone marrow with a briny gush of sherry, we really wanted to present Sherry as a food wine as well. It’s great with anything fried or anything salty. While lighter Sherries work well as aperitifs, there are much bolder Sherries that can handle bolder dishes.

Sherry is one of the most interesting and varied wines on the market today. The styles can range from light and dry like a Mazanilla, to rich and sweet like a Pedro Ximenéz. Lustau is one of Sherry’s great producers, creating a gamut of styles that each present a different angle on this distinctive wine. Lustau aims to produce wines of complexity, harmony, elegance and balance. They make wines that pair as well with traditional Spanish tapas as with modern fare.

Chef Dustin See and Wine Director Todd Steele have collaborated with European wine expert Drake McCarthy of Europvin to create a Spanish inspired menu just as dynamic as the wines being showcased.

Dinner starts at 6:30 and will include 9 courses, each paired with a Sherry from Lustau. The cost is $85, not including gratuity. Seating is limited.

For more information and reservations call us at (503)517-7778

Sincerely,

Todd Steele

Emilio Lustau Dinner with Drake McCarthy – 630pm Aug 15 – $85/person

ALBACORE
tomato, olive
Manzanilla, “Papirusa”

SQUID
sherry, saffron, fried chick pea
Light Fino, Solera Reserva “Jarana”

CRAB
tortilla, padron pepper “chile relleno”, romesco
Fino, Solera Reserva “Puerto Fino”

CLAM
chorizo, corn
Amontillado del Puerto de Santa Maria,
Almacenista “José Luis Gonzales Obregon”

BELLY
apricot, chanterelle, almond
Palo Cortado, Almacenista “Vides”

SUCKLING
poached egg
Dry Oloroso, Solera Reserva “Don Nuno”

TENDERLOIN
jamon iberico, white bean
Very Rare Oloroso, Solera Gran Reserva
“Emperatriz Eugenia”

BLUE
fig
1997 Rich Oloroso, “Anada”

FENNEL
orange-fennel seed brittle
Moscatel De Chipiona

FLIP
Pedro Ximenez, Solera Reserva “San Emilio”