Los Angeles Wine-LearnAboutWine.com Presents Tequila and Tapas with Rebecca Chapa

Tuesday, April 1st 7-9:30 p.m.
Zu Robata Restaurant - 12217 Wilshire Blvd, Los Angeles CA 90025
$59 online ~ $75 door

Herradura Silver - for margaritas!
Trago Silver
AHA Toro Reposado
Don Eduardo reposado
Don Julio Anejo
El Tesoro Anejo
...plus a special Super Reposado!

Did you know... Tequila is a spirit made primarily in the area surrounding Tequila, a town in the western Mexican state of Jalisco - named after its place of origin, just like Bordeaux or Burgundy! Tequila is made from the blue agave (also known as Agave tequilana azul, Weber's blue agave, and also called Maguey by the local people), which is native to Mexico. Tequila was first produced in the 16th century by the Spanish conquistadors, who noticed the Aztec people making a fermented beverage called "pulque" from the agave plant. When the Spanish conquistadors ran out of their own brandy, they began to distill this agave drink to produce North America's first indigenous distilled spirit. There is no worm in real Tequila! Only certain mezcals, usually from the state of Oaxaca, are ever sold con gusano, and that only began as a marketing gimmick in the 1940s. The worm is actually the larval form of the moth Hypopta agavis that lives on the agave plant. Finding one in the plant during processing indicates an infestation and, correspondingly, a lower quality product. Types of tequila Tequila is usually bottled in one of five categories * blanco ("white") or plata ("silver") – white spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in oak barrels * oro ("gold") – un-aged "blanco" tequila, blended with rested or aged tequilas, and often with caramel coloring, sugar-based syrup, glycerin, and/or oak extract added so as to resemble aged tequila * reposado ("rested") – aged a minimum of two months, but less than a year in oak barrels * añejo ("aged" or "vintage") – aged a minimum of one year, but less than 3 years in oak barrels * maduro ("extra añejo", "extra aged" or "ultra aged") – aged a minimum of three years in oak barrels.