LeDomduVin: Feel Good Wine!

Feel Good Wine! 

Bodegas Luis Cañas Rioja Reserva Selección de la Familia, Rioja Alavesa, Villabuena de Alava, Spain, 2019

Recently, I had a great time drinking this wine over some delicious tapas at the bar of @bayfaresocial restaurant, in Rosewood Hotel HK, with one of my coworkers. This juicy Rioja hit the spot as a perfect feel-good wine, making me feel in heaven for a moment! Great food, great wine! Just what I needed that day! 😋😋😋😋😋😁👍🍷

Bodegas Luis Cañas Rioja Reserva Selección de la Familia, Rioja Alavesa, Villabuena de Alava, Spain, 2019

Bodega Luis Cañas is a family-owned winery with over 200 years of history in viticulture and winemaking. It wasn't until 1970 that Luis Cañas launched its first bottled young wines, having previously sold exclusively in bulk. From then on, sales increased, and it gradually became one of the prominent wineries in Rioja Alavesa.

In 1989, a new chapter in the winery’s history began as Juan Luis Cañas, the sole son of Mr. Luis Cañas, took leadership. At 33 years old, he introduced innovative ideas and started creating new wines while also offering more aged Cuvées, setting the groundwork for what would eventually evolve into the modern winery.

This wine is one of the few Rioja wines that blends Cabernet Sauvignon with Tempranillo. In the early 1980s, Bodegas Luis Cañas received approval from the D.O.Ca. to plant this variety as an experiment, and it has remained part of the blend ever since. 

A blend of 85% Tempranillo and 15% Cabernet Sauvignon, the 2019 Rioja Reserva Selección de la Familia is an easy-going red wine aged for 20 months in 50% French oak and 50% American oak. In the glass, it displays a deep and dense purple hue. The nose offers ripe aromas of black fruits, mingling with earthy yet smooth notes of graphite, smoked tobacco, and chocolate, and oaky nuances. The palate is full-bodied, rich and suave, balanced and layered, with ripe and present yet well-integrated tannins, gently coating and expanding towards the long finish. Nicely done! Loved it!

 

*****

I posted this post on Facebook, and a Spanish producer I'm friends with (on FB) put a comment roughly saying: 

"There are many better wines (in Rioja) than this one, which is very industrial." 

To which I answered: 

"Of course, there are many better wines (in Rioja), but there, in this tapas bar, in Hong Kong, that's what they had by the glass, so I wasn't picky, and sure enough, with the tapas, it was super good and it went down very well. 😋😁👍"

To which I added: 

"That's what wine is all about, and you know it as well as I do: the place, the atmosphere, the company, the moment, the context, the food, etc., can transform a wine and make it better, right there, in the moment. 😁👍🍷"

To conclude: "Wine is all about the moment!" - Dom.

And that is exactly what this wine was! 

• Was it the best Rioja I have ever tasted? No, but it was definitely one of the nicest I've tasted recently, especially considering the price (a bottle costs about 20 euros retail). 

• Is it industrial, as that producer said, mass-produced? It isn't, but even if it were, so what? There are many wineries in Rioja producing a lot of bottles, and the wines are delicious. Quantity does not always mean lower quality. The same goes for Bordeaux, for example.  

• Was it great? Yes, as it was pretty juicy, rich, layered, balanced, with appealing aromas and flavors, good structure and texture, with integrated tannins, and a smooth, long finish. 

And at that moment, that day, it was all I needed to enjoy my tapas and have a pleasurable moment! I enjoyed it very much! So much so that my coworker and I both had another glass, as one wasn't enough! This wine made me feel good right then, and that's all that matters! 

Wine is all about the present moment, and fortunately, tasting is subjective, so there is something for everyone. There is no real point in downgrading a wine someone is enjoying simply because you don't like it yourself or don't find it good enough. Everyone's palate is different. 

And, of course, there will always be a "better, faster, stronger" wine out there that might be superior, but it doesn't matter. If you consider the wine you're drinking at that moment the best in the world (even if it isn't) and it makes you feel good, then, no matter what, it is the best wine in the world at that moment! And don't let anyone tell you otherwise! 

As my grandfather used to say: "Si tu n'aimes pas ça, n'en dégoûte pas les autres!" (which could awkwardly be translated as "If you don't like something, don't disgust others with it").    

Cheers! Santé! 

Dom

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LeDomduVin: Bodegas Roda "Sela" Rioja 2022

Bodegas Roda "Sela" Rioja 2022

Produced only since 2008, “Sela” is Bodegas Roda's latest project and the youngest of their wines.

The grapes are sourced from vineyards planted with 15 to 30-year-old bush vines cultivated using sustainable viticulture practices.

During harvest, the grapes are hand-picked into 16 kg crates and then sorted by hand at the winery. Alcoholic fermentation occurs spontaneously, followed by malolactic fermentation in French oak vats. 

The wine then undergoes a shorter aging process than its older siblings, spending 12 months in second-use French oak barrels.

The resulting wine is friendly, bold, juicy, ripe, and full of character, making it surprisingly approachable in youth and ready to be enjoyed shortly after its release, unlike other Roda wines, which usually require more time to showcase their flavors and full potential.

This wine also possesses excellent aging potential in the bottle for those who prefer to wait for it a little.

Bodegas Roda likes to say that it is a wine that attracts young people or those with a younger palate who are beginning their journey into the world of wine.

Although I am not that young anymore, I could not agree more, as this wine has a lot of youthful appeal, and I can understand why it pleases younger drinkers. It was delicious with the Spanish tapas I had with it.

Bodegas Roda “Sela” Rioja 2022

"Sela" 2022 is a blend of 89% Tempranillo, 4% Graciano, and 7% Garnacha, featuring a dark, intense red color. The nose is fresh and fragrant, offering bold, fruity aromas of ripe dark plum, red cherries, and berries, enhanced by subtle floral and earthy notes and a faint hint of oak, despite its 12 months of aging in the barrel. The palate is fresh, fruity, round, ample, rich, generous, and layered, with a good balance, structure, and fine, integrated tannins. It expands nicely with a lovely texture from the beginning to the lingering finish. Love it.

Not only for the absolute beginners! 😉😁👍🍷

Cheers! Santé!

Dom

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LeDomduVin: Tentenublo Escondite del Ardacho "El Abundillano" Single Vineyard Rioja DOCa Spain 2019

Tentenublo Escondite del Ardacho "El Abundillano" Single Vineyard Rioja DOCa Spain 2019

The other day, I returned to Bayfare Social in Rosewood (HK) to serve the wines for a private dinner.

Bayfare Social is a Spanish restaurant with a relaxed, cozy atmosphere and a convivial vibe. I love their food, inspired by classic Spanish tapas and pinchos dishes.

After finishing my job for the night, I treated myself to a well-deserved dinner at the bar counter since I didn't have the chance to eat earlier.

I went for two of my favorites on their menu: the "Calamares a la Andaluza" (fried squid, parsley, and Aioli) and the "Hovos Rotos" (Iberico Ham, fried potato, Spanish egg, and Aioli). 

I wanted a glass of Rioja wine to accompany these dishes, so I asked for the "Artadi" they usually offer by the glass. Yet, they were out of it, so I asked the bartender if he had another Rioja by the glass, and he generously poured me a glass of this Rioja I had never heard of before. It was a pleasant surprise, as the wine tasted great and paired well with the food. 

 

Tentenublo Escondite del Ardacho "El Abundillano" Single Vineyard Rioja DOCa Spain 2019

As an “old school” Sommelier and a Rioja wine lover for 30 years, I usually like my Rioja made with a majority of Tempranillo. Yet, I’m always eager to taste and learn about wine I have never tried before.

This Rioja is a blend of 70% Grenache, 20% Tempranillo, and 10% Malvasia. The color is intense, dark, and opaque. The nose displays incentive aromas of ripe black cherry mingling with licorice, mocha, and earthy notes. The palate is generous, complex, ample, coating, structured, juicy, and well balanced by good acidity between the ripeness of the fruit, the tannins, and the 15.5% alcohol. It offers plenty of texture and chewiness while remaining fresh, with a lovely mineral and saline touch in the long finish. Loved it.

Tiny production: 1300 bottles or less.

Cheers! Santé! 

Dom

@ledomduvin #ledomduvin #wine #vin #vino #wein @robertentenublo #tentenublo #robertoolivan #esconditedelardacho #elabundillano #singlevineyard #rioja #spain #redwine #tempranillo #tasting #tastingnotes @bayfaresocial #bayfaresocial #spanishfood 

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LeDomduVin: Artadi Viñas de Gaín 2020

Artadi Viñas de Gaín Vineyard Selection 2020 

con Jamón Ibérico, queso, huevos and patatas fritas.

The other day, I was at “Bayfare Social”, a cozy, vibrant, and welcoming Spanish restaurant in Rosewood (HK), to do the wine service for a private dinner. After the service, as it was my first time coming to this venue, I decided to taste some of their food with one of their wines by the glass.

With the suggestions of Cillian (the restaurant manager) and Yann (the assistant restaurant manager), I went for the “HUEVOS ROTOS” (Ibérico Ham, Fried Potato, Spanish Egg, and Aioli – see picture) and the “TXIPIRONES” (Baby Squid, Spanish Egg, Padrón Peppers), and chose the Artadi Vinas de Gain 2020 to go with it.

Pairing the wine of a great Rioja producer like Artadi with some Spanish comfort food was a wise decision, as it was a great match!

More especially a wine I know pretty well as I visited Artadi a few times in the mid-2000s and love their wines (I bought and sold a lot during my “New York” years).

ARTADI VIÑAS DE GAIN 2020

A beautifully crafted wine with a dark red color. It boasts aromas of ripe plums, black fruits, and berries intertwined with chocolate, licorice, earthy and toasted notes. The palate is medium-bodied, fruity, ripe, rich, dense, complex, yet fresh, vibrant, and youthful, with present and persistent yet integrated tannins, providing this attractive wine with a gentle texture and solid structure. Well balanced, it expands nicely until the long finish. Still a bit young (IMO) and yet so approachable now, too. Loved it.

The wine paired better with the HUEVOS ROTOS (in the picture) combination of ham, egg, and potatoes, echoing in harmony in a festival of flavors on the palate. 

I also like the cozy, comfortable, cheerful, and accessible restaurant atmosphere, where people were smiling joyfully and chatting while sipping a glass of wine with some Spanish fare. The restaurant felt good and alive. Loved it. Highly recommended. 

Cheers! Santé!

Dom

@ledomduvin #ledomduvin #wine #vin #vino #wein @artadi_eus #artadi #bodegasartadi #rioja #riojaalava #spain @bayfaresocial #bayfaresocial @rosewoodhongkong #rosewood #food #spanishfood

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LeDomduVin: Marques de Riscal Elciego (Alava) Vino de Crianza 1922

Marques de Riscal Elciego (Alava) 

Vino de Crianza 1922

I'm always humbled when in the presence of such a piece of history. 

I mean, it's not every day that I come across such an old and rare bottle, especially one from Marques de Riscal. 

The cellars I am inventorying are usually primarily stocked with French wines. Some Italian and American wines are occasionally found, but Spanish wines are a rare discovery.

Marques de Riscal is one of my favorite Rioja wineries, and I had the chance to visit it a few times and drink and sell a fair amount of their wines over the past 20 years. 

Being able to hold this bottle of Marques de Riscal 1922 brought back a lot of great memories. 

Back in the early to mid-2000s, when I was working in New York, at @pjwine, I had the chance, every year, to organize and participate in the PJ Wine owner's wine-buying trip to France and Spain. 

A trip of 15 to 18 days, usually occurring at the end of March and beginning of April, focused mainly on tasting Bordeaux Futures and visiting wineries around Rioja, Priorat, and Ribera del Duero.

This is how, at the time, Peter Yi (wine lover and owner of PJWine.com), Justin Berlin (a Spanish wine aficionado extraordinaire), Sam Nelom (a wine amateur and blind-tasting legend), and I ended up eating in some of the best restaurants in the southwest of France and the northern part of Spain had to offer.

That's how, in 2006, we got to experience chef Ferran Adrià's "El Bulli" and eat at Marques de Riscal's restaurant after tasting some of their wines. 

We were also among the first guests to spend the night in some of the best suites of the newly finished Frank Gehry-designed Marques de Riscal hotel. It was a tremendous experience. 

And for those who may wonder, no, I did not open this bottle as it is part of a private cellar. 

Cheers! Santé!

Dom 

@ledomduvin #ledomduvin @marquesderiscal #marquesderiscal #crianza #rioja #spain #wine #vin #vino #wein #lesphotosadom #oldandrare #oldandrarewine #sommelier #sommlife #sommelierlife #ilovemyjob #lovewine #wineyearly

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Enrique Mendoza "Las Quebradas" Monastrell Alicante 2018

Enrique Mendoza "Las Quebradas" 

Monastrell Alicante 2018

This bottle was one of my Christmas presents. A gift from someone who knows me well, and thus, also knows that I love Spain and more especially Spanish wines. 

This is a 100% Monastrell crafted from 70-year-old vines, planted at 500 meters altitude, on rocky-calcareous soils, from "Las Quebradas" estate, located in Alicante DOP (Denominación de Origen Protegida), south-east of Spain, right below Valencia. Aged in French oak barrels for 16 months. 

And the result is really impressive, and I could have described it with my own words, (as I normally do), but after I read RP words and rating, I really had nothing to add. So here it is: 

Enrique Mendoza "Las Quebradas" Monastrell Alicante 2018

"The 2018 Las Quebradas is pure Monastrell from a dry-farmed and head-pruned vineyard with very poor soils covered in limestone boulders (caliche). It fermented with indigenous yeasts in square oak vats with manual punch-downs of the cap. It matured in Allier barrels for 16 months. It feels very young and still marked by the élevage. The palate is terribly stony and mineral with a chalky texture, serious and powerful with terrific balance. In general, these 2018s are a little more delicate and fresher than the 2017s, which were very Mediterranean." - Robert Parker's Wine Advocate, 94pts

Thank you for that bottle. It's a nice present. Highly recommended. 

Cheers! Santé! 

Dom

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#enriquemendoza #bodegasenriquemendoza #lasquebradas

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LeDomduVin: Let's talk about restaurants - Souvenir of "El Bulli"

Let's talk about restaurants: 

Souvenir of "El Bulli"

In my years as a Wine Buyer and Manager for PJWine.com in New York, I had the chance, every year, to organize and participate in the owner wine buying tour in France and Spain. A trip of 15 to 18 days, usually occurring at the end of March and beginning of April, focused mainly on Bordeaux Futures.

It gave me tremendous opportunities to taste almost all of the most well-known and sought-after wines of Bordeaux, “En Primeur”, at the barrel, with the wineries and Chateaux owners and winemakers. It was terrific to be able to taste all these world-renowned wines, evaluate their potential, and choose which ones we would buy for the store to offer to our customers. The lunches and dinners at the Chateaux and the famous restaurants, sharing succulent meals and trying excellent wines with the Chateaux owners, the negociants and all sorts of other people from the trade. It was immensely fun.

However, talking about food, although these trips were focused on wines, and not only from Bordeaux because we were also taking the time to visit other regions in France (Rhone, Champagne, Provence, Languedoc and Roussillon, amongst others) and Spain (every year going back to Rioja and Ribera del Duero, but also Priorat); the trips were also focused on Food, with a big “F”. My boss being a notorious gourmet, he loved eating in the best restaurants in town everywhere we went.

This is how, at the time, Peter Yi, owner of PJWine.com, Justin Berlin, a Spanish wine aficionado extraordinaire and myself ended up eating in some of the best restaurants the southwest of France and the northern part of Spain have to offer.

Here is a short list of some of these restaurants that we have been to, just to name a few of the ones that really impressed me, even if most are really established and renowned, in case you happen to pass by and decide to experience a true culinary feast for your taste buds:

France

• Cordeillan Bages restaurant, Pauillac (Bordeaux, France) www.cordeillanbages.com

• Le Saint-Julien restaurant, Saint-Julien (Bordeaux, France) www.le-saint-julien.fr

• La Tupina, Bordeaux center (Bordeaux, France) www.latupina.com

• Le Saint-James, Bouliac (Bordeaux, France) www.saintjames-bouliac.com

• L'Hostellerie de Plaisance, Saint-Emilion (Bordeaux, France) www.hostellerie-plaisance.com

• Le Jardin des Senses, Montpellier (Languedoc, France) www.jardindessens.com

• Le Café des Baux, les Baux de Provence, (Provence, France) www.cafedesbaux.com

• La Ferme aux Grives, Eugenie-les-Bains (Southwest of France) www.michelguerard.com

Spain

• Arzak, San Sebastian, (Basque Country, Spain) www.arzak.es

• Kaia Kaipe, Getaria, (Basque Country, Spain) especially for the wine list www.kaia-kaipe.com

• Akelare, San Sebastian, (Basque Country, Spain) www.akelarre.net

• El Nazareno, Asador Nazareno or Salones Nazareno, Roa (Ribera del Duero, Spain) (no website but the most incredible Lechazo (the best slowly roasted baby lamb I ever ate) 

• Irreducibles, Gratallops (Priorat, Spain) www.irreductibles.org

• Restaurante Marqués de Riscal, Elciego (Rioja, Spain) www.restaurantemarquesderiscal.com

And last but not least:

• El Bulli restaurant, Roses (Catalonia, Spain) www.elbulli.com

Yes, El Bulli. Shame that it is now closed. However, I just realized that over the last 4 years of this blog, I never wrote anything about my experience in this incredible restaurant. I was just cleaning my photo albums on my computer when I retrieved with pleasure the pictures of that night of 15th of April 2006.

Don't ask me how we got first-class services and last-minute reservations at both El Bulli and Marques de Riscal's restaurants and spent the night in some of the best suites of Frank O. Gehry-designed Marques de Riscal hotel. It will be too long to explain. 

Especially when you know that the waiting list for both places is so long that the waiting time to get a table can vary between 6 months to more than a year. Yet, we managed to do it from one day to the next.  All I can tell you is that I felt very privileged and lucky to be able to experience both. 

 

El Bulli 26+ courses menu (as on the table docket and menu)

1. Caipirinha-nitro con concentrado de estragon
2. Aceitunas verdes sfericas-I
3. Marshmallow de pinones
4. Oreo de aceituna negra con crema doble
5. Lazos de remolacha con polvo de vinagre
6. Palomita con Reypenaer a la nuez moscada
7. Tempura de piel de limon al regaliz
8. Huevo de oro
9. Bocadillo iberico 2003
10. Nube de palomita
11. Caviar sferico de melon
12. Brioche al vapor de mozzarella al perfume de rosas
13. Aire helado de parmesano con muesli
14. Migas de almendra, tomate raff, sauco y gele de aimen
15. Nueces tiernas' , te ahumado y wasabi
16. Won-ton campestre
17. Esparragos verdes napados de mantequilla
18. guisantes al jamon con ravioli cremoso a la menta fresc
19. "Gargillou" marina
20. Ventresca de caballa en escabeche de pollo con cebolla
21. Colmenillas a la crema
22. Caracolines en caldo corto con necora en escabeche y
23. Ventresca de cabrito al estilo marroqui con aire de leche
24. Tatin de pimiento del piquillo y platano
25. Liquid de melocoton
26. La roca
27. M. Framb.
28. Gallets
29. Hojas

29 courses... amazing, isn't it? 

Anyway, enough talking, if think that the pictures will speak for themselves, revealing food-meet-science type of dishes. My pictures are far from being as inspiring and mouthwatering as they are in the various books on "EL Bulli" (e.g. "A Day at El Bulli",  "El Bulli 2005-2011",  etc...). Still, they will give you an idea of what you've missed and what could have been one of your most memorable culinary experiences. 

The following pictures, taken on April 15th 2006, at night, represent the 29 dishes that we had. 

There are only a few pictures of Barcelona (at the beginning below) as we just passed by (that year) and were staying in Priorat, not in Barcelona itself. As for the pictures of the dishes, note that each little thing brought to the table was a single dish and that the portions were small. 

The menu is considered a "tasting menu", focusing on presentation, creativity, aromas and flavours and promoting the use of advanced "cooking-meet-science" molecular techniques, presented as "experimental bites" rather than traditional recipes.  These recomposed dishes have been the pride and the daily achieved goals of Ferran Adria since day one up until the day it closed on July 29th, 2011. 

I'm glad and grateful that I had the chance to eat and experience "El Bulli" at least once in my life. Too bad I won't be able to do it again, as it was a truly unique life experience.  

Dom 

Now, let's have a look at the pictures I took.       

Barcelona - Plaza Catalunya - LeDomduVin 01

Barcelona - Plaza Catalunya - LeDomduVin 02

Barcelona - Plaza Catalunya - LeDomduVin 03

Barcelona - Plaza Catalunya - LeDomduVin 04

Columbus Statue Barcelona - LeDomduVin 01

Columbus Statue Barcelona - LeDomduVin 02

Barcelona - LeDomduVin

Barcelona street art  - LeDomduVin

On the road to Roses Catalonia - with a funny road sign: beware of planes .... LeDomduVin

El Bulli Sign and me 2006 - LeDomduVin

The stones in the little park in front of El Bulli - LeDomduVin

The little park in front of El Bulli - LeDomduVin 01

The stairs to the beach in front of El Bulli - LeDomduVin

The Bay and the beach in front of El Bulli - LeDomduVin

El Bulli entrance sign - LeDomduVin

El Bulli Sign - LeDomduVin

El Bulli sign 02 - LeDomduVin

El Bulli Kitchen from the front window - LeDomduVin

El Bulli famous chef: Ferran Adrià, with a PJWine.com catalogue 2006 - LeDomduVin

Peter Yi, owner of PJwine.com, Ferran Adrià El Bulli famous chef and myself, LeDomduVin (much bigger than now) in El Bulli kitchen 2006 - LeDomduVin

El Bulli kitchen 01 - LeDomduVin

El Bulli kitchen 02 - LeDomduVin

Ferran Adrià in his kitchen at El Bulli - LeDomduVin

Ferran Adrià in his kitchen at El Bulli 02 - LeDomduVin

El Bulli interior mixed furniture - LeDomduVin

El Bulli aperitif - dish 01 -  Caipirinha-nitro con concentrado de estragon - LeDomduVin

El Bulli aperitif - dish 01 -  Caipirinha-nitro con concentrado de estragon - LeDomduVin

El Bulli aperitif - dish 01 -  Caipirinha-nitro con concentrado de estragon - LeDomduVin

El Bulli - dish 01 - concentrado de estragon - LeDomduVin

El Bulli aperitif - dish 01 -  Caipirinha-nitro con concentrado de estragon - LeDomduVin

El Bulli - dish 02 - Aceitunas verdes sfericas - LeDomduVin

El Bulli - dish 02 - Aceitunas verdes sfericas - LeDomduVin

El Bulli - Champagne and rose in a vase - LeDomduVin

El Bulli - Palomita con Reypenaer a la Nuez Moscada - LeDomduVin

El Bulli - clockwise Palomita con Reypenaer a la Nuez Moscada (6), Marshmallow de Pinones (3), Oreo de Aceituna Negra con Crema Doble (4), Tempura de Piel de Limo (7) and Lazos de Remolacha con Polvo di Vinagre (5)

one type of El Bulli many plates - LeDomduVin

El Bulli - dish 8 - Huevo de Oro - LeDomduVin

El Bulli - dish 9 - Bocadillo iberico 2003 - LeDomduVin

El Bulli - 1st white wine after the champagne - LeDomduVin

El Bulli - dish 10 - Nube de Palomita - LeDomduVin

El Bulli - dish 11 - Caviar Sferico de Melon - LeDomduVin 02

El Bulli - dish 11 - Caviar Sferico de Melon - LeDomduVin

El Bulli - 3rd wine - Hospices de Beaune Corton Vergennes Grand Cru Cuvee Paul Chanson - LeDomduVin

El Bulli - 3rd wine in the Chardonnay glass - LeDomduVin

El Bulli - dish 12 - Brioche al Vapor de Mozzarella al Perfume de Rosas - LeDomduVin

El Bulli - decor interieur - LeDomduVin

El Bulli - dish 13 - Aire Helado de Parmesano con Muesli - LeDomduVin 01

El Bulli - dish 13 - Aire Helado de Parmesano con Muesli - LeDomduVin 03

El Bulli - dish 13 - Aire Helado de Parmesano con Muesli - LeDomduVin 04

El Bulli - dish 14 - Migas de Almendra, Tomate Raff, Sauco y Gele de Aimen - LeDomduVin 01

El Bulli - dish 14 - Migas de Almendra, Tomate Raff, Sauco y Gele de Aimen - LeDomduVin 02

El Bulli - dish 15 - Nueces Tiernas, te Ahumado y Wasabi - LeDomduVin 01

El Bulli - dish 15 - Nueces Tiernas, te Ahumado y Wasabi - LeDomduVin 02

El Bulli - dish 16 - Won-ton Campestre - LeDomduVin 01

El Bulli - dish 16 - Won-ton Campestre - LeDomduVin 02

El Bulli - dish 16 - Won-ton Campestre - LeDomduVin 03

El Bulli - dish 16 - Won-ton Campestre - LeDomduVin 04

El Bulli - dish 16 - Won-ton Campestre - LeDomduVin 05

El Bulli - dish 17 - Esparragos Verdes Napados de Mantequilla - LeDomduVin 01

El Bulli - 4th wine - 1989 La Rioja Alta Gran Reserva  890 - LeDomduVin

El Bulli - dish 18 - Guisantes al jamon con ravioli cremoso a la menta fresc - LeDomduVin 02

El Bulli - dish 19 - Gargillou Marina - LeDomduVin 01

El Bulli - dish 19 - Gargillou Marina - LeDomduVin 02

El Bulli - terrace outside - LeDomduVin 01

El Bulli - terrace outside - LeDomduVin 02

El Bulli - terrace outside - LeDomduVin 03

El Bulli - terrace outside - LeDomduVin 04

El Bulli - sepia colour picture - LeDomduVin

El Bulli iconic Maitre D' Juli Soler and myself on the terrace in between dishes 19 and 20 (definitely bigger than I'm now...) - LeDomduVin

El Bulli - 4th wine in a glass - La Rioja Alta 1989 Gran Reserva "890"- LeDomduVin

El Bulli - dish 20 - Ventresca de Caballa en Escabeche de Pollo con Cebolla - LeDomduVin 01

El Bulli - dish 20 - Ventresca de Caballa en Escabeche de Pollo con Cebolla - LeDomduVin 02

El Bulli - dish 21 - Colmenillas a la Crema - LeDomduVin 01

El Bulli - dish 21 - Colmenillas a la Crema - LeDomduVin 02

El Bulli - dish 22 - Caracolines en Caldo Corto con Necora en Escabeche y - LeDomduVin 01

El Bulli - dish 22 - Caracolines en Caldo Corto con Necora en Escabeche y - LeDomduVin 02

El Bulli - dish 22 - Caracolines en Caldo Corto con Necora en Escabeche y - LeDomduVin 03

El Bulli - dish 23 - Ventresca de Cabrito al Estilo Marroqui con Aire de Leche - LeDomduVin 01

El Bulli - dish 23 - Ventresca de Cabrito al Estilo Marroqui con Aire de Leche - LeDomduVin 02

El Bulli - dish 24 - tatin de pimiento del piquillo y platano - LeDomduVin 01

El Bulli - dish 24 - tatin de pimiento del piquillo y platano - LeDomduVin 02

El Bulli - dish 25 - Liquid de Melocoton - LeDomduVin 01

El Bulli - dish 25 - Liquid de Melocoton - LeDomduVin 02

El Bulli - Table docket with every dish for the night (table booked under Justin Berlin's name) - LeDomduVin

El Bulli - dish 26 - la roca??? Not sure (pistachio? chocolate) LeDomduVin 01

El Bulli - dish 26 - la roca??? Not sure (pistachio? chocolate) LeDomduVin 02

El Bulli - dish 27 - some sort of fruit salad that came instead of M. framb. - LeDomduVin 01

El Bulli - dish 27 - some sort of fruit salad that came instead of M. framb. - LeDomduVin 02

El Bulli Various Menu covers - LeDomduVin

El Bulli - dish 28 - Gallets biscuits - LeDomduVin

El Bulli Menu (a bit blurry and not focused but after 4 wines....😁👍🍷) - LeDomduVin

El Bulli - dish 29 - Hojas - LeDomduVin 01

El Bulli - dish 29 - Hojas - Chocolate leaf - LeDomduVin 02

El Bulli - dish 29 - Hojas - LeDomduVin 03

El Bulli Menu cover - LeDomduVin

El Bulli - Brandy for the digestion - LeDomduVin

El Bulli - shortcut map on the bag - LeDomduVin

El Bulli - Bathtub of rose petals on the terrace - LeDomduVin

 The End!

Then we took a taxi to go back to our hotel via the little curvy road following the shore cliff to Roses and further...

Thank you, Peter, for allowing Justin and me to experience El Bulli (shame we did not take a picture of the table with the 3 of us for memory's sake...).

Enjoy!

LeDomduVin (aka Dominique Noel, aka Dom) 

For more details about each dish, I invite you to read the comments on a post about El Bulli from another blogger: http://chezchristine.typepad.com/chez_christine/2006/04/el_bulli.html ;. However, I don't necessarily agree with everything she said. She has an interesting point of view. I just realized that we ate there, at El Bulli, on the same night, 15th April 2006, and (weirdly enough) her menu was slightly different than mine, especially on the last few dessert dishes. Strange, but maybe Ferran Adria made slightly different dishes for us.  😁👍🍷