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By Richard Lykes S Special to the Rappahannock New* C
Blue Rock Inn is hostingaE number of special events this spring, including several winef gating dinners to appeal to local area wine connoisseurs. I
This past weekend, Blue Rock Inn and Griffin Tavern* jointly sponsored a Spanish dinner with Spanish wines and tapas for 16 Rappahan-• nock area friends and clients, n
Fran Kysela, a masten sommelier and one of the most? successful specialty wineft importers in the country, pro-*} vided the Spanish wines tr complement the tapas menu.
Sevan beautifully-bottle* and tasty wines variouslj described as “showing concentration and power,’ “brilliant aromatic potential/ “hints of smoke and leather-. accented raspberry and straws berry fruit,* “mouthwatering, offering a nice mix of sweet fruit and musky earth tones,* were served.
The wine importer, “Kysela*, Pere et Fils* of Winchester has , in a few years become a $20 million regional firm that distributes its wine throughout the country.
Its website can be accessed. at httpV/www.kysela. com.
Before dinner, succulent^ spicy jumbo shrimp in baconf jackets were passed around to guests on the terrace, served with a champagne-like “CavaT wine.
At the seated dinner, the menu put together by Chefr Jim McCullough was a tasty substitute for a trip to Spain. „
Five Spanish-style tapa$ (with specially paired wines were served.
Half-way through the tapas, guests were served a tart and especially tasty Green Apple Sorbet (“to cleanse the palette”) made by chef’s father, ' Hutch Hutcheson. t.
After nearly three hours of feasting on tapas, guests were '* still able to make room for a perfectly glazed Crfeme Brul6 with Almond Tuille. i
An N.V. Romariz Tawny Port complimented the dessert dish.
Blue Rock’s next wine tast- * ing dinner is set for Friday; April 13 with wines by Blenheim Wines of Charlottesville.
Cost of the dinner is $75 per person, and reservations can be made by email at or by1 calling Natasha Vanderhoof at 540-987-3190.
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