Following on from the popular Wine Dinners and Masterclasses Series last year, Camino restaurant and tapas bar group founder and Spanish wine connoisseur Richard Bigg announces new dates for Spring 2019. 

mcith_rioja.jpgKicking off the new season, on Wednesday, 6th March, Richard will host a special Rioja Dinner together with Alliance Wines.

Taking place at Camino Bankside and priced at £65 per person, guests will be able to sample six varieties of Rioja including Blanco Fermentado en Barrica, Bodegas Luis Cañas, Crianza, Voché, Bodegas Manzanos and Tempranillo Reserva, Bodegas Amaren, one of Richard’s favourites. See the full menu below.

“I love this bodega and everything they do and have visited a couple of times. It’s a proper family business. The Tempranillo comes from 60-year old vines.

Fine, elegant and complex, good concentration of black fruit, liquorice with creamy oak and hints of roasted coffee. Structured, powerful and firm, persistent on the finish.” says Richard.

Camino’s Executive Chef, Nacho del Campo, is creating a special five course menu for the evening, pairing dishes with the wines.

Subsequently, the second event in the series will be a Spanish Cheese and Wine Pairing Masterclass on Wednesday, 22nd May. Priced at £30 per person, participants will get an opportunity to try six different wines and sherries and a variety of Spanish regional cheeses picked by Nacho and Camino sommeliers.

Further events in the season will include a Sherry Pairing Dinner, spotlights on specific wine producing regions and collaborations with individual wine producers. Having introduced Wines Off the Beaten Track to Camino’s wine list last year, Richard is also keen to promote lesser known grape varieties and styles so expect to see events suited to both classic and adventurous wine lovers.

All events will take place at Camino Bankside, 5 Canvey Street, SE1 9AN. For further dates, tickets and prices, please visit camino.uk.com/events/.

Wine Dinner Series: Rioja

Wednesday, 6th March, 7pm

Camino Bankside

Costalarbo Blanco, Vino Ecologico, Bodegas las CepasMussels with a Rioja cream sauce

Blanco Fermentado en Barrica, Bodegas Luis CañasLodosa pepper stuffed with cod brandade and prawn sauce

Jarrarte, Abel MendozaChicken and cuttlefish fideuá, alioli

Crianza, Voché, Bodegas ManzanosJamon Ibérico Extreme

Luis Cañas Reserva de la FamiliaLamb magret, sautéed potatoes with sage

Tempranillo Reserva, Bodegas AmarenAsturian rib-eye on the bone, lodosa peppers

A selection of cheeses to finish

£65 per person

By Restaurant News