Wines from Spain are partnering with RAW at Radisson Blu Hotel & Spa, Galway to create a sensational tasting dinner showcasing the popular wines from Rías Baixas with a taste of Japan. The wines of the Spanish Denominación de Origen Rías Baixas delivers a delicious blend of minerality and tropicality that pairs beautifully with fresh light dishes of seafood, nigiri and maki sushi and dishes with a little kick of heat too!
On Friday 20th October, you can enjoy traditional Japanese sushi perfectly paired with the wines of the Rías Baixas at the destination restaurant on the fourth floor of the hotel overlooking Lough Atalia. Talented Chef Hisashi Kumagai and food and wine expert Leslie Williams will match a selection of exceptional Albariño wines with a series of Japanese dishes.
Featuring cured wild halibut, nigiri and maki sushi, 6 hour marinated duck with Julienne Daikon, Daigaku Imo and teriyaki-balsamic and traditional Japanese soups and desserts, perfectly paired with a selection of Albariño wines from the three main sub-regions of Rías Baixas including Eidosela, Pazo de Villarei, Genio y Figura and Castro Martin.
Listen to the expertise of food and wine writer, Leslie Williams, for a true insight into the exceptional wines while experiencing how the Japanese dishes bring the intense aromas of Albariño wine to the fore, showcasing the different styles of Albariño from the saltier notes of the coastal areas to the riper, more aromatic flavours found in the warmer inland areas.
Wines from Spain is delighted to co-host this dinner with RAW and has worked carefully with the finest bodegas across the Rías Baixas region to choose stand-out wines to complement Chef Hisashi Kumagai’s menu. Guests will have tasting notes for each wine that is poured, making the evening both informative and delicious!
A taste of Spain at RAW dinner at Radisson Blu Hotel & Spa, Galway starts at 7pm, tickets for the evening are priced at €50 per person and include a 5-course tasting dinner with a selection of Albariño wines from Rías Baixas.