Led by Erin Ungerman, of New France Wine Company

Saturday, December 15th 2:30pm

Join us as we explore one of the most famous wine regions of the world for our third Wine And Tapas pairing class, Rioja! In this class led by Erin Ungerman of New France Wine we will learn about the rich array of Rioja's terroirs, which are every bit as complex as those of Burgundy. We'll explore the aging requirements of the region--the difference between a Cosecha, Crianza, Reserva and Gran Reserva. The best part is we will be pairing these stunning Rioja wines to some tasty Tapas! A perfect way to spend a chilly Saturday afternoon in December.

What a perfect way to kick off the holiday season. What could be better than an evening with Sparkling Wines from around the world... How about Sparkling wines paired to tasty tapas!

- Lead by Erin Ungerman of New France Wine Company

~Menu~

Gambas al Ajillo

Traditional Spanish langoustines sautéed in a garlic-pimenton wine sauce.

Patatas Bravas

Baby potatoes, confit asparagus, Spanish chorizo, roasted artichokes, pimenton, sherry wine drizzled with saffron aioli.

Piquillos

Roasted piquillo peppers stuffed with a honey black truffle goat cheese, asparagus served over a grilled bread garnished with saffron aioli.

Paella Sevillana

Pork tenderloin, beef tenderloin tips, pimento chicken tenders, spicy sausage, peppers, cooked in a saffron rice, parsley, lemons.

Price includes pairing and tasting of 6 different Spanish wines. On street parking available.

$38/person Tickes available at the following link https://www.eventbrite.com/e/a-taste-of-spain-a-spanish-tapas-wine-pairing-class-tickets-48039454301

PRIMERO

Crema de setas, manchego bread, pimenton aioli.

Wine : Pares Balta Cava

SEGUNDO

Croqueta de jamon serrano, garlic and parsley sauce saffron aioli

Wine : Rosado Cava Brut

TERCERO

Gambillas de ajo, pan te tomate , citron aioli

Wine : Xarmant Txakoli

CUARTO

Montadito de lechon, pan de ajo , crema de cabrales, pimento curtidos

Pares Balta Rosado

QUINTO

Ensaladilla rusa de bonito , tostadillas de olivo, pimentos

WINE

Alejandro Negre Red Blend

SEXTO

Pan tostado con ajo, queso manchego, pate de quince, molasses de higo

WINE

Camins de priorat

SEPTIMO

Solomillo a la jerez, patatas al ajillo, pimenton aioli

WINE

Senorio de Pecina Crianza

OCTAVO

Arroz con leche, manzanas al vino tinto, rompope de vainilla.

WINE

White Porto

Buil and Giné is named for the patriarch of the family, Xavi Buil’s grandfather, Joan Giné. It was he who made wine and raised his son and grandson in the vineyards and winery. Much later, in the Spring of 1998, Buil and Giné was born. Their first wine: Giné Giné was produced with the goal that wine should be both approachable in style and price. As a result, their wines show more restraint and balance than their counterparts and are always a great value. The winery is located in the heart of Priorat: Gratallops, on the steep slate strewn slopes that the region in known for. Many of the vines here are 45+ years old and are a stone’s throw from the well known L’Ermita vineyards that share much of the same terroir. Buil & Giné produces wines in four designations of origin: DOQ Priorat, DO Montsant, DO Toro and DO Rueda. The most important and representative production is placed in Priorat, where the winery is located. However in all of the four designations, their philosophy summarises the raison d’être of each of their wines. Producing quality wines, which are representative of their origins.

5 courses, 6 wines, $60!

6pm Champagne Reception

6:30pm Dinner

First Course - Roasted Cauliflower soup w/crispy garlic chips

Second Course - Pan seared scallops served over a truffle/parsnip puree - Chardonnay, Santa Cruz Mountains

Third Course - Duck rillette served over roasted butternut squash, pomegranate glaze - Pinot Noir, Santa Cruz Mountains & Pinot Noir Rapley Trail

Fourth Course - Pimenton dusted petit beef tenderloin, wild mushroom ragout, brussel sprouts, red wine demi sauce - Cabernet Sauvignon, Santa Cruz Mountains

Fifth Course - Chocolate torte, caramel, marscapone cream - Skyline Red

$60 - Not including Tax or Gratuity

For reservations please call Rincon at 612-824-4052 or email erin@cafeena.net

Thomas Fogarty Winery was founded in 1978 by inventor Dr. Thomas Fogarty and wine maker Michael Martella. Dr Fogarty's penchant for innovative thought and Martella's viticulture instincts allowed them to lead the development of the cool Skyline Ridge area; true pioneers in one California's premiere Pinot Noir and Chardonay regions. Today this area boasts the most prestigious planting of these two varieties in the Santa Cruz Mountains.. Few wine regions on earth can match the climates, soils and vertigo-inducing views of the Santa Cruz Mountains appellation. Situated at 2000 feet above sea level, the Fogarty winery offers a rare confluence of great vineyard sites and sweeping panoramas of the San Francisco Bay area.

September 30th, 2014 6pm

Wines of France from Boisset Family Estates with special guest Neil Ruane, Export Manager.
Join us for a wine tour of France featuring wines of Languedoc, the Rhone Valley, Beaujolais, Burgundy and the Loire; all paired with complementary dishes specially created by Chef Hector Ruiz.

For more information call (612) 824-4052 or stop in and see us here at Rincon 38!

Rincon 38

Plenty of new eateries popped up around town this year, but not all of them passed the muster in their first days in the Twin Cities food scene... and more than a few of them left us in paradise. In no particular order, here are some of the most promising culinary delights we sampled throughout 2013.

Published on December 10, 2013

#7 Rincón 38, Minneapolis

This newcomer from Mexican native Hector Ruiz has already taken Minneapolis by storm. Old-world décor (forged iron, metallic colors, faded painting) recalls traditional restaurants you’d find in Madrid, as do many of the small plates. Classic queso frito (fried Manchego cheese) gets a Minnesota twist thanks to locally sourced apple-fennel slaw and microgreens. Ruiz sautés patatas bravas with asparagus, chorizo, and roasted artichokes, serving them alongside apimentón and citrus aioli. And even the Spain-heavy wine list takes a small-portions approach with half-glasses that encourage experimentation.