Dear Members,

For the month of October, we are pleased to welcome Jesus Viguera, export manager for Bodegas Muga dinner in an exclusive dinner at the Conrad Centennial Hotel .We are fortunate to have flown in directly from Spain the Prado Enea Grand Reserva 1971 and the Torre Muga 1994 for us to fully experience the complexities and nuances of traditionally styled aged rioja. In addition , we will be featuring Bodegas Muga’s modern styled flagship wine, the Aro in contrast for a complete exploration of the one of the finest makers of rioja today.

Bodegas Muga vineyards are located on the foot of the Montes Obarenses, within the area called Rioja Alta in Spain. The site climate is exceptional due to, on the one hand, the singular geography and orientation of the vines and on the other hand, the surrounding climates – Mediterranean, Atlantic and Continental climates that are combined harmoniously, thus creating a suitable climatic site for growing grapes. The soil in this area is mostly clay and limestone, divided in small terroirs with different physical and chemical qualities between them; imbuing each terroir with a unique and defined personality. This abundance of climatic influences and different soils define prolonged stages in the vine growth cycle. The growth will be complex and delicate, key to the potential quality of the wines in this area.

Bodegas Muga wines have both tradition and modernity side by side. They are an exact reflection of very specific climatic and geographic features, resulting in a pronounced personality. Tasting notes of the highlights of the dinner are set out below:

Prado Enea Gran Reserva 1971
Ruby/garnet-colored with a pink rim, it boasts a spectacular nose of cedar, lead pencil, sweet, jammy cherry fruit, minerals, and dried herbs. Mushroom, sweet earth, truffles, black cherries, and herb flavours emerge on the palate. Rich, complex, and sweet, this generously proportioned, profoundly complex, multidimensional Rioja

Torre Muga 1994

Grape Variety: 75% Tempranillo, 15% Mazuelo, 10% Graciano
The 1994 Torre Muga is dark ruby with a garnet rim. It is layered and plush with underlying structure. It is at its peak and should continue to offer pleasure for a decade to come.
90 points - Wine Spectator
91 points - Wine Advocate

Torre Muga 2006

Grape Variety: 75% Tempranillo, 15% Mazuelo, 10% Graciano
Wine with a powerful chromatic range going from deep purple to bright red in the rings around the rim. Seductive nose, with elegant aromas of preserves and patisserie over a spicy layer with hints of cinnamon, caramel, cocoa, dill and hay. A silky mouth-feel, with especially sweet tannins, and in the retro-olfaction phase the highly complex nuances of dried herbs and scrubland nuances come to the fore.
94 points - Wine Spectator
93 points - Wine Advocate

Aro 2006

Grape Variety: 70% Tempranillo, 30% Graciano
Elegant red colour with violet hues which hint at a well preserved youthfulness. In the aroma there is a subtle mingling of fruit nuances of ripe red berries with hints of spices. This aroma is intense, clean and subtle. On the palate it has lots of flavor , with an elegant attack, evolving into a meaty mouth-feel. Its powerful, though modulated tannins carry the wine onwards into a long, promising finish. A complex, supple, enjoyable wine with excellent potency.
94 points - Wine Spectator
94 points - Wine Advocate


We are grateful to Cellarmaster Wines for making this event possible. Please book early to avoid disappointment

The society proudly presents

The Bodegas Muga Dinner

Date: 9 November 2013 (Saturday)
Venue: Conrad Centennial Hotel
Salon by the pool (Level 4)

Time: Aperitif -7:30 pm , 8:00 pm (Dinner)

Price: Members S$185, Guests $210

Dress Code: Smart Casual

Limited to 38 pax

Bookings and reservations: Please email: C T Chen at ctchen@acieslaw.com for reservations.
PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with Payment is received by 3 November 2013.

Menu:

Aperitif - Cava Conde de Haro NV

Salpicon De Pulpo Gallego
Sous Vide Octopus, Tomato, Cucumber, Lime, Spring Onion, Extra Virgin Olive Oil
Muga Blanco 2012
***
Paella Espanola seafood paella
Prado Enea Gran Reserva 1971
***

Duo De Cochinillo Y Carne Iberica
Filet Of Beef, Crispy Pork Belly, Pumpkin, Apple, Confit Potato, With A Sage & Apple Sauce
Prado Enea Gran Reserva 2005
***
Venado Con Cereza
Seared Venison Supreme, Chesnuts, Poached Quince, Confit Cherries, Dark Chocolate Espuma, and Venison Glaze
Torre Muga 1994 and Torre Muga 2006
***
Café, Chocolate, Caramelo Y Churros Assorted Textures Of Chocolate, Coffee, And Caramel, With Crispy Churros
***
Muga Aro 2006

Coffee / Tea

*For non-meat & vegetarian options, a special menu can be arranged upon request.


Best regards

Joyce Chang
President
International Wine and Food Society of Singapore