The Post Hotel, l’Order Mondial May 17, 2019
Ashley, Vice Chargée de Presse
This evening featured wines from CVNE in Rioja, Spain. We experienced the winery through the eyes of Toni Batet.
Vice-Echanson Linda Robinson introduced Toni Batet and we jumped right into the tastings.
Being served to us as we entered was the Viña Real Rosado.
CVNE is a family owned winery operating since 1879. It was founded by two brothers and now five generations later is still being controlled by descendants of the founding family. They comprise of 4 wineries: CVNE, Imperial, Vina Real, and Contino.
CVNE (Compañia Vinicola del Norte de España) during the 19th century was misread as CUNE when the first labels went to print and while the winery asked the printers to re-print them as ‘CVNE’ the printers told the winery that ‘CVNE’ didn’t make sense and ‘CUNE’ is how the bottles have been labeled since.
Our tasting wines were as follows:
Viña Real Rosado 2017
Contino Blanco 2016
Imperial Reserva 2014
Contino Gran Reserva 2012
Contino Graciano 2015
Contino Viña del Olivo 2015
Imperial Gran Reserva 2011
Imperial Gran Reserva 2009
And finally a mystery wine brought in for our tasting. The guests were asked to guess the year the wine was bottled.
It was a CVNE Imperial Gran Reserva from 1976
We were encouraged to line up the Imperial Gran Reserva’s and try them from youngest to oldest as the tasting was coming to a close.
Along with the wine we had a tasty cheese board to keep us going until dinner was served.
The tastings complete we made our way downstairs to dinner.
The room was breathtaking.The Post Hotel is notorious for its eye for detail, they did not disappoint this evening.
Arriving in the dining room we were greeted with Cava “Brut” Cune, NV along with cheese Gougères.
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FIRST COURSE
Terrine of Red Snapper Mousse with Vegetable and Lobster Centre wrapped in Leek with a Marie Rose Cocktail Sauce Pagos De Galir, Virgen del Galir Godello Valdeorras, Spain 2018
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SECOND COURSE
Home-made Mushroom Ravioli topped with Truffle Espuma and Procini Mushrooms Contino, Reserva, CVNE Rioja, Spain 2014
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THIRD COURSE
Red Wine Braised Wagu Short Rib, Red Wine Sauce, Barley Risotto, Fresh BC Spring Asparagus Imperial, Gran Reserva, CVNE Rioja, Spain 2011
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FOURTH COURSE
Warm Dark Callebaut Chocolate Tart with poached Pear Cappuccino Mousse and Vanilla Ice Cream Corono Blanco Semidulce, Cune, CVNE Rioja, Spain 2015
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Dinner concluded with coffee or tea. Guests enjoyed an outstanding evening, a sublime start to the May long weekend and a preview of what we were to experience the following evening.
Just a friendly reminder that our next l’Order Mondial will be on June 12, 2019 at the Calgary Winter Club.