Degustation relaxation in Mendoza, Argentina

Wine tasting can be a tiring business, it needs real stamina. Mendoza is quite rightly a world renowned wine region,and I have already spent a day exploring and tasting by car, and another day of the same by bicycle. Now I feel the need for a little time out. My lodge owner comes up with two suggestions for me. I can either spend a day rock-climbing, or I can do a long degustation lunch at a winery restaurant (with matching wines of course).

ready for the degustation to begin
ready for the degustation to begin

Surprisingly I chose the long lunch. Now that might not sound very different to wine tasting, but this time I can sit in one spot for hours and it all comes to me, instead of getting in and out of a car door dozens of times in a day. So off I go to the Casa Del Visitante, at the Familia Zuccardi Vineyard for a spot of degustation relaxation.

The hardest thing I have to do all day is decide whether I am going for the 8 course or 12 course degustation. With a rare sense of restraint, I choose the 8 course menu (with 6 matching wines). My table is in a prime spot in a room with floor to ceiling glass and a view over the vineyards, on a sunny blue day. At times I am so distracted by the view and the food that I forget to take photos!

Cured trout from Tupungato with caramelised peas and kefir. This is a lovely light start.
Santa Julia Torrontés 

Cured Trout
Cured Trout

Lamb sweetbreads with sunflower seeds ice-cream and sweet eggplant foam.
Corn creme brûlée with brie, tomato marmalade and lamb’s kidneys. I can thank Colin Fassnidge at 4Fourteen in Sydney for getting me over my offal aversion, so that I am now excited instead of scared to see these dishes on a menu.
Santa Julia Reserva Bonarda 

Corn Creme Brûlée with lambs kidneys
Corn Creme Brûlée with lambs kidneys

Crunchy yolk wrap with tomato fondue and bacon chips. I still have no idea how they achieved a runny yolk inside a crunchy cooked filo, but it was delicious!

Crunchy yolk wrap
Crunchy yolk wrap

Lamb ravioli with smoked corn cream and crunchy leek. Crunchy leek, say no more.
Zuccardi Serie A Bonarda

Braised lamb rump with truffled beans puree. This is the most substantial of the courses, the rump is large and rich and delicious, and I realise that I am very very full already.
Zuccardi Q Cabernet Sauvignon 

Braised Lamb Rump with truffled beans puree
Braised Lamb Rump with truffled beans puree

And then there are 3 desserts to finish me off:

Torrontés grappa and raspberry sorbet with tangerine and cardamon gelee. Alcoholic sorbet and gel lollies are colourful and fun

Roasted squash tagliatelle in torrontés, cinnamon mousse, Malamado viognier and apple infusion. The sweetness of the squash makes it a great dessert ingredient.

roast squash tagliatelle (dessert)
roast squash tagliatelle (dessert)

Coffee truffle filled with chocolate and black olives, mascarpone and vanilla sauce, white brownie mousse. Maybe I am just too full by this stage but I wasn’t as wowed by this dish, the olives seemed overpowering in it.

Malamado Voignier

Coffee Truffle
Coffee Truffle

Mmmmm… time for a slow wander around the vineyard (to aid digestion) and then back to the lodge for a light nap I think. This has been a delicious and interesting way to wile away a few hours of the day, one that I would happily repeat.

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