AT THE BAR
Choice, value and quality—important criteria to diners—come to the
table with wines from Spain.
By Deborah Grossman
SPANISH WINES add pizzazz and
value to wine lists across the country.
options—and Spain offers great value,”
says Steenrod, associate vice president
for food and beverage operations.
“The richness of Ribera del Duero, the
vibrancy of Rioja, and the freshness of Rias
Baixas represent the overall value of Spanish
wines,” says Jorge Luis Mendoza, sommelier
at The Ritz-Carlton, Key Biscayne, Fla.
In Philadelphia, guests arrive at José Garces’
Spanish-centric Amada restaurant asking
for Tempranillo and Albariño. “Spanish
winemaking is at an all-time high in our
eyes,” says general manager Kevin Lundell.
At Marriott International headquarters in
Bethesda, Md., Daniel Hoffman reviews
requests for Spanish vintages from
sommeliers and guests alike. Hoffman,
director of equipment and beverage
specifications, describes Spain as the
place for rustic, terroir-centered reds.
The National Culinary Review | March 2011
Cruise passengers board with diverse
culinary and beverage expectations. Scott
Steenrod sees growth in the Spanish
segment for Celebrity Cruises in Miami.
“Our guests want more global wine
Exploring the Spanish wine trail for
Tempranillo and cava brings a glimpse into
the country’s vinous heritage and stylistic
changes at top wineries. Food matches
with Spanish wines highlight the quality
points of reds such as Tempranillo in Ribera
del Duero, La Rioja and Priorat and cava
from the Penedès.