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Local Event
Cost: $80 inclusive of tax and gratuity
A month long celebration of Rioja Wines with the Restaurants of Neiman Marcus highlights the cuisine of the Mariposa and Neiman Marcus Corporate Chef Jessica Oost.
Come join us and John Perry of Carlos Serres as we are guided through the century-old winemaking practices of one of the oldest wineries in Haro. And we'll open a nice library selection wine, just for this evening.
Carlos Serres was a pioneer in Rioja. In 1896 he established one of the first wineries in Haro, the wine capital of Rioja.
He was an instrumental figure in promoting the early exports of Rioja wines. Today, the Bodega remains family-owned and operated and is one of only a few centenarian producers in Rioja (100+ years old). The estate is just southeast of Haro and spreads out over nearly 150 acres of premium Rioja Alta vineyards with vines average 30+ years old. Bodega Carlos Serres sets out to remain
one of the most internationally-renowned and influential wineries in Spain.
Finca El Estanque
The soul of Carlos Serres wines is in our vineyard: Finca El Estanque. Covering 60 hectares in south-eastern Haro, it became a true landmark when espalier training was implemented in the early 1980s. The training system increased leaf surface exposure, thereby enabling better ripening in all grape varieties and improved cluster aeration. This allows for more environmentally-friendly growing practices and fewer treatments. It has mostly chalky-clay soils with a high gravel content, perfect for growing Tempranillo, Graciano, Mazuelo, Maturana Tinta and Viura, which are used to make our Reservas, Gran Reservas and our limited production Onomástica.
Our Land, the key
The personality of our wines is owed to the land where our vines are grown. In addition to the production of our vineyard, our winery maintains agreements with Carlos Serres on a select group of vineyards in Haro which provide the grapes for our range of young wines.
FIRST COURSE
Spanish Style Watermelon and Tomato Gazpacho
Spanish olive oil, grilled bread
SECOND COURSE
Seared Octopus Salad
Romesco, crispy potatoes, manzanilla olives, fennel, lemon, mint
THIRD COURSE
Seafood Paella
Saffron, chorizo, red pepper, peas, shrimp, mussels, clams, white fish
DESSERT
Torrijas
Hosted by
NEIMAN MARCUS
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