Next Thursday, June 5, from 8:30 p.m., restaurant Allégorie will host Martín ALTAMIRANO, Commercial Director of the winery Señorío de Otazu, for a pairing dinner, during which he will present the winery and five wines.
Otazu is the northernmost vineyard with D.O.P. Pago in Spain. It is located just eight kilometres from Pamplona. In 1840, the Winery was built, inspired by the architectural style of the French châteaux. Although the arrival of phylloxera, at the end of the nineteenth century, paralyzed the activity for more than a century, in 1989 the winemaking tradition was resumed with the purpose of preserving history and honoring culture.
As a result, the Lordship of Otazu has been preserved and renovated. A museum has been created in the old winery building that houses the memory of the first crops, along with a collection of restored tools and several contemporary art spaces.
During the evening, we will first taste a rosé made with Merlot, from the Ozu by Otazu range, which will make us salivate, while we wait for the first course.
With the first starter, an aubergine gutter accompanied by clams, fennel, and fish soup, we will taste the first Chardonnay, labelled “Pago de Otazu” that will pair perfectly with this land and sea dish.
This will be followed by another Chardonnay, made only from grapes from the best hectare of the domain, which will marry perfectly with the complex haute cuisine dish that will be served as a second starter, and whose central element will be the scallop, served raw.
With the main courses, we will move on to the red wines. A spring duck will come first, prepared with sesame, tarragon, turnip and cherry, which will accompany very well the red Pago de Otazu, with its spicy and floral notes. This wine is made with 61% Merlot and 39% Cabernet Sauvignon.
Second red, Altar, from 2016, whose great finesse and elegance will be unbeatably paired with the emblematic dish of Allégorie, the chicken cooked at low temperature, and with crispy skin. To achieve the unique personality of this wine, a separate manual harvest was carried out on each of the Cabernet Sauvignon grape vineyards necessary for its production and aging.
A strawberry pavlova will close the dinner.
The paired dinners are open to the public who wish to make their reservation in advance through the restaurant’s website, by calling Allégorie (91 253 92 61) or directly, Pierre Couturier, owner of Allégorie, at the 609756493
