¡Vinos y Tapas! an Evening in
Spain All Articles by Cathie Sandstrom Smith
Los Angeles
The Los Angeles Chapter gathered for an evening in Spain on October 5, 2019 at the home and garden of Vice Commander Janet Hamilton to celebrate and learn about Spanish wines paired with a selection of tapas; those wonderful small, savory appetizers of Spanish cuisine. Vice Commander Janet Hamilton collaborated with Sommelier Sean van Straatum and Chef Pierangelo Ramponi from Oakmont Country Club. Together they created a tantalizing menu that paired wines from Bodegas Riojanas, S.A., with tapas and the traditional paella. The winery, one of Spain’s most respected, is owned and run by the Frias Artacho family, who have a winemaking tradition going back more than three centuries. Van Straatum introduced each wine as it was served. Watching Sean do what he loves is always a pleasure. He’s knowledgeable and so enthusiastic. The weather was perfect, and the garden was beautiful. Members and guests were greeted with a Roederer Estate Champagne. We toasted Gentle Lady Debbie Ludford on her birthday with Champagne her daughter had opened with a saber. This seems to be a Ludford talent and tradition. At our 2019 Assemblage, Debbie had volunteered to saber open the Champagne. You’d have thought she’d been doing that for years. The Ludfords brought their family and significant others to join in the celebration. Another member family, the Witts and their mates tipped the balance in favor of the young!
Ludfords sabering the Champagne
It was followed by a spectacular meal of Roasted Rib Eye of Beef, Paella Valenciana, Spanish potatoes with garlic and paprika, and sautéed spinach with pine nuts and dried apricots. The wine, a Bodegas Riojanas “Monte Real” Gran Reserva, Rioja 2010 was the perfect accompaniment. Empanadas de Manzana provided a sweet finish. These tasty apple turnovers were served with Viña Albina, Blanco Reserva Dulce, Rioja 2001. Janet’s garden in La Cañada is up against the San Gabriel mountains, so starlight ushered us back to our cars after a delightful evening. Ted Ludford & John Hamilton
Our first course was Pulpo a la Gallega. The Spanish-style octopus with pimiento, cucumber ashes and chorizo was served with Bodegas Riojanas “Monte Real’ Blanco Barrica, Rioja 2017.
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The Arbor
