02/10/07

The Eurostars Thalia***** Hotel in Prague presents, over the whole of October, Hispanic Month, promoting Spanish gastronomy as well as Spanish culture in this central European country. The central core of this celebration is a series of gastronomic sessions, called “Wine Art: a fusion of Spanish flavours”.  This delicious proposition that can be enjoyed from 2 to 31 October, is based on a selection of dishes combined with wines from the prestigious winery ENATE, belonging to the Denomination of Origin from Sotomontano in Aragon. In parallel, at the Eurostars Thalia bar, as well as in the Eurostars David****, also in Prague, an exclusive menu card offering typical Spanish “tapas” can be enjoyed to accompany the glasses of fine wine.

As a complement to this double gastronomical proposition, the two Czech Eurostars hotels will also be displaying an exclusive exhibition, “Impossible Labels”, by the artist from Aragon, Vicente García Plana. The exhibition is composed of an original collection of wine bottles, worked like sculptures. This series had its origins in an enterprise by ENATE who commissioned the artist to design a label for each of their products, in a similar way to those done by other Spanish artists of the calibre of Tàpies, Saura or Chillida.

The set menu for the “Wine Art” sessions commences with a Salmon Roe Mousse, accompanied by an Enate Rosé Cabernet-Sauvignon. Chosen for its aromatic potency, this rosé combines the spirit of a white wine with the body of a red wine. The meal continues with a Succulent Garlic andParsley Rice with Wild Green Asparagus and Mozzarella, together with an Enate Chardonnay Fermi in Cask, of 2004 vintage. This excellent wine dissolves in the milky notes of the succulent rice while its intense texture achieves an association with the rustic flavour of the asparagus.

As second courses, the choice is for a dish of Steamed Fillets of Turbot with Razor Shells andArbequina Olive Oil, accompanied by a young white wine: Enate Chardonnay in Cask, 2005 vintage.  With the combination of the turbot oil and the freshness of the wine, the sensations of both the wine and the fish are enhanced. As for the meat dish, the representation falls on a Lamb Carré with a Carrot Purée, Rocket and Cherry Tomato Dressing. The wine selected to keep this dish company is an Enate Merlot-Merlot 2003 vintage, a voluptuous beverage with sweet notes that achieve a perfect association with the carrot purée and the soft flavour of the lamb.

The final fanfare for this menu is in the form of a Chocolate Coulant with Fruits of the Forest Ice Cream, with the accompaniment of an Enate Red Sparkling Reserve 01, produced with 60% Cabernet Sauvignon and 40% Merlot. This wine has been classified as the Second Best Wine tasted during the “Tastes of the World” event of 2007.