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a brandy ready To be paIred
Cardenal Mendoza creative pairings for its Golden Week 2022
A series of events were held in various locations around the world
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Juan A. Hernández, The Weekly Journal
Cardenal Mendoza Spanish brandy commemorated the 7th edition of its international Golden Week with a series of events that went from straight forward tastings, to exclusive dinners, passing through fine cocktail events.
“This event allows brandy drinkers and aficionados, as well as mixologists and distributors to enjoy original and creative experiences that will help them discover the rich nuances and possibilities of this extraordinary spirit,” said Emelia Whitaker, Cardenal Mendoza’s brand manager for Puerto Rico.
Cardenal Mendoza Golden Week consists of a series of events held the last week of October of each year in various locations around the world. Events such as tastings, masterclasses, seminars, pairings with food and cocktail sessions have Cardenal Mendoza as the most prominent ingredient.
Golden Week events in Puerto Rico included an exclusive dinner prepared by “Homecooking Therapy” Chef Clarissa Llenza, whose four course dinner was paired with Cardenal Mendoza brandies and cocktails.
The evening opened with an “Espumoso de Otoño,” a cocktail made with Cardenal Mendoza, lime, simple syrup, aromatic bitters and prosecco, that very well represented the subtle warmth of the end of the harvesting season and anticipated the dinner’s entrée; roasted pumpkin with fondue
Chef Clarissa Llenza, from “Homecooking Therapy” shared the pairing of her dishes with Cardenal Mendoza brandies and cocktails with the guests. (Photo: Courtesy)
cheese sprinkled with pumpkin seeds. The first dish was a pear salad with gorgonzola cheese and walnuts. This dish was followed by a tasting of Cardenal Mendoza, Sánchez Romate & Hnos.’ house flagship spirit. Sweet, and a bit syrupy to the nose, the brandy reveals almost instantly the flavor of raisins which evolves into some light bitterness that some associate with orange, and ends with a clear taste of spices –nutmeg and anise for this author. Brandy connoisseurs, are able to discern the sweetness of dates and figs towards the end.
The occasional drinker should not underestimate Cardenal Mendoza. Brandy is a robust spirit with a degree of hotness that is better appreciated as the drinker gets more familiarize with it. And, while some purists insist that brandy shouldn’t be mix, sommelier Ariel Soto proved the paradigm not to be absolute.
The second dish of the evening –braised spare ribs with fettuccine– was preceded by and followed by a Mendoza Sour (Cardenal Mendoza, lemon and orange juices, and simple syrup over ice) with the right amount of acidity to make it a very refreshing drink for the tropics. The dish was followed by a tasting of Mendoza’s Nebulis, a limited-production brandy highlighting the smokiness produced by the burning of the vine shoots used to “toast” the aging barrels. Its smokiness complemented –and maybe subdued– the fatty richness of the braised ribs. This is a brandy that leaves even the newcomer, wishing for a second glass.
The dinner was capped with a chocolate pudding dessert accompanied by Cardenal Mendoza’s sweet Angêlus liqueur. The most recent addition to the Sánchez Romate spirits line-up, Angêlus transmits the fragrance of the orange blossom that engulfed the Bodega’s patio every spring. The blend also has the distinctive taste of spices like cardamom and cloves.
This event allows brandy drinkers and aficionados to enjoy original and creative experiences that will help them discover the rich nuances of this extraordinary
