Ethnic Cuisine Meets Spanish Wine – A Marriage Made in Moraira; Bajul Wines

Outside looking in, at a fabulous wine/food pairing evening!


Please note: the wines used for the tasting at the excellent Restaurante Bajul (Indonesian Cuisine) were as follows:

1. Mas Donis 2011 Rosado – Garnacha/Syrah/Merlot

2. Libalis Dry White – Chardonnay,/Viura/Moscatel

3. Les Sorts Jover – Garnacha/Syrah/Samsó (aka Mazuelo)

4. Gewurztraminer Colección – Gewurztraminer (Bodegas Viña del Vero)


Some of these wines are available at Jose Luis Blasco, Teulada


Next tasting – Himalaya Restaurant, Nepalese Cuisine! Places available please call 629 388 159

First Published Costa News Group April 2012



You’re never far away from Cava in Barcelona. It is, of course, the capital of Cataluña where some 95% of all cava is made (remember that Cava is the only Spanish Denominación de Origen that has more than one geographical area of production – cava, for example, is also made in part of Valencia).

So it’s not surprising that the aperitif drink of the city is cava, it’s an integral part of the undercurrent ‘fizz’ of such a happening city. Indeed many of the hotels lay on splendid buffet breakfasts headed always by an open, nicely chilled bottle of cava – often next to the fresh orange, perhaps in a gesture of appeasement to those of a more temperate nature? Probably not, Barcelona is anything but politically correct!

No surprise then that at this magnificent metropolis’ biennial Wine and Food fair, Alimentaria, there is always a plethora of cava houses happy to show off their wares. And, as part of my mission there this year was to research just how good is Spain’s answer to the perhaps more distinguished sparkling wine of France, I was in the right place!

The names Codorniu and Raimat are interchangeable, though the controlling company is the former of the two. Their stand was alluring (like their cavas, I was soon to discover) even though I was one of the first visitors to the huge Intervin Pavillion as the clock touched 10:00 am. Although the fair officially opens at 10, those on the stands don’t expect any visitors so they use the time for meetings, staff training etc. Sure enough, when I spoke to the charming young ladies I was told that the man I needed to speak to was in fact in a breakfast (with cava, claro) meeting on the other side of the large stand.

However the observant gentleman in question (I’ve lost his card unfortunately) saw me hovering and asked if he could help. I explained for whom I was writing, and the meeting was adjourned!

There is a fear in the wine world that the bigger the company the less quality is produced – I’m sure it’s true in some, maybe many cases – but certainly not at Codorniu. I’ve been to the bodega, tasted wines in their custom-designed tasting room an impressive 100 metres above the cellers where millions of bottles of cava peacefully repose waiting for their fifteen minutes of fame, and it’s clear that here, big is beautiful!

Raimat operates under the auspices of DO Costers del Segre as well as DO Cava, I’ll explainwhy in a moment! Their 100% Chardonnay Vino Espumo (what’s in a name? …) Brut was our starting reference point, and a fine cava, oops, it is – straw coloured with some lime hints, full on the nose, medium weighted with a touch of buttery toffee.

Raimat Gran Brut Chardonnay Pinot Noir blend, may not in fact say the magic word ‘cava’ – another of the ridiculous red-tape rules at which the New World wine-makers scoff. Up until fairly recently Cava did not allow the use of Pinot Noir as one of its approved varieties for blanco cavas. But don’t worry, it’s the same thing (he’s said it again!). By any other name this is a super glass of fizz, fine mousse with a distinct and endearing slight sparkling cider nose to it.

Now officially a cava, because it obey all the rules, their Brut Nature is made with local darling Xarel.lo and French Champagne variety Chardonnay. Aperitif dry with a touch of butter on the palate, this is a wine for amuse gueule. Lovely.

Interestingly I was then given a taste of their still white wine, made with the same varieties as the above sparkler but without the second fermentation in bottle. It is a very approachable and aromatic white wine, dry and fresh yes, but quite full flavoured with measured acidity. I’m starting to have renewed respect for Xarel.lo, this wasn’t the first nor the last white wine I tasted in Barcelona made with this indigenous grape which when allowed to fully ripen, yet picked early to maintain acidity, can be a super drink.

Anna de Codorniu Blanc de Noir (white cava made with Pinot Noir, a black grape, by keeping the skins away from the must to avoid any colour transfer) is a product of our age, Cava’s slightly more enlightened age as they now allow this wonderful Champagne variety to make white cava. There’s a tiny amount of colouring from the skins, an extremely pale onion skin colour, but there’s nothing sour about this wine, and of course it’s widely available and well priced.

One of their top, flagship cavas is Reina Mª Cristina Reserva 2008. It’s a Blanc de Noir (watch out for this wine and this style as it seems to be becoming more prevalent, which is all to the good) and is elegance and finesse combined with full flavours and aromas plus a long finish. Excellent!

PS You are still in time to reserve for our final Ethnic Cuisine Meets Spanish Wine – A Marriage Made In Moraira evenings, if there are places remaining! We are at Restaurtante Bajul the wonderful Indonesian Restaurant, Weds. 16th May; and at Restaurante Himalaya, superb Nepalese/Indian cuisine Tues. 29th May. My job is to match good Spanish wines with the restaurants’ individual specialities! Please call 629 388 159 for more details and to reserve!

Contact Colin: and through his unique wine services website,


Last night (Wednesday 16th May) saw the second in the series of Ethnic Cuisine/Spanish Wine Pairings – and what a success it was! A packed house at Restaurante Bajul, the excellent Indonesian Restaurant, enjoyed a taste sensation of spectacular specialities from different parts of Indonesia and these culinary wonders were matched with some super wines, including some cos Soyntroversial choices!

A Pork Dish from one of the smaller islands was accompanied by the fragrant house wine, Libalis. A fleshy fish covered wi th deep-fried Japanese breadcrumbs and cooked with sweet soy, was served with a fruit driven red wine. And that aromatic, exotic lychee tasting Gewurztraminer white wine went so well with Beef!

A wonderful night of discovery!


All the wines tasted will be listed on the Events Page soon.

Please note that we do have some places left for our final evening of the series at the Nepalese/Indian Restaurant, Himalaya, on Tuesday 29th May, meeting at 19:30 hrs for a 20:00 hrs start.

Please calle me, 629 388 159, or e-mail me, to reserve! The sooner the better as places are going!

Spanish Wine Complementing Indonesian Cuisine!

Ethnic Cuisine Meets Spanish Wine – A Marriage Made In Moraira!

Wine Complements Ethnic Cuisine fare better than mere beer!


After the huge success of the first in the series, held at the beginning of May at Restaurante Marhaba (Moroccan Cuisine) – please see Client Comments on this website; we will next meet at Moraira’s excellent Indonesian Restaurant Bajul, on Wednesday 16th May.

However, as anticipated, this venue is now completely full! So the next chance you will have of joining this fascinating series of tastings where Ethnic Food is paired with Spanish Wine, to prove once and for all that beer is not the answer, will be at the super Restaurante Himalaya (Nepalese/Indian Cuisine) on Tuesday 29th May – at their new premises right in the centre of Moraira opposite La Senieta, where there is of course ample parking!

If you’d like to join us please call me on 629 388 159 or e-mail – we are over half-full as I write, so please don’t delay!

It promises to be a special night – and it will be filmed!!

Authentic Moroccan Cuisine and Spanish Wine at Restaurante Marhaba