The six wineries of the Haro Railway Station District are bringing out some of their best wines on 18 June, along with tapas designed for the occasion by four Michelin-starred chefs and one of the best pastry chefs in the country. The Echapresto brothers, Nublo, El Serbal, Ikaro, Cobo Estratos and Juan Ángel Rodrigálvarez have confirmed their attendance to Haro’s great event.
The best Spanish haute cuisine joins the wine proposal of the Haro Station Wine Experience for another year. On 18 June 2022, a new edition of this wine culture event will once again bring together some of the best restaurants in the country to prepare delicious morsels to accompany the 12 labels that can be tasted in the wineries.
The cuisine of the Echapresto Brothers from Venta Moncalvillo is back, staunchly defending local vegetable cuisine and Rioja tradition, as always. This year they are preparing a dish in which cod will play a leading role, with that personal, differentiated style that has made their cuisine a benchmark of Rioja food across the world.
From Santander comes the cuisine of El Serbal and Rafael Prieto, with a creation that brings the flavours of Cantabria while combining perfectly with the Station District wines. His Cantabrian titbit features Tudanca roast beef, mustard, quesuco cream, pickles and anchovy all on a corn toast. Prieto is delighted to be able to participate in the Experience, “not only because of the wineries that comprise it, the location and what they represent in the world of wine, but also because it is the first one after such a complicated period for all of us and because we are part of a truly incredible group of professionals and friends of our sector.”
Making their debut at the tasting are Miguel Caño, Dani Lasa, Llorenç Sagarra and Caio Barcellos, who run Jarrero Nublo, which was recently awarded its first Michelin Star after having been open for only a few months. They will be preparing marinated pork breast and green shoots on toast. They do not hide their joy at being able to participate in this edition with a sampling of their cuisine, as they consider that the event “has succeeded in internationalising Haro and its Station District as a benchmark for tourism and wine culture.”
From Logroño comes the delicious proposal of Carolina Sánchez and Iñaki Murua, from the Michelin-starred Ikaro. “We will spend an unforgettable day around wine and food, together with winemaker friends, chefs and everyone who decides to visit us,” says the couple, who, for the occasion, have prepared some fresh beans with duck, a superb sensory match for the white wines of the Wine Experience.
The gastro-journey through savoury lands ends with the proposal of the Cobo Estratos restaurant in Burgos. Miguel Cobo will prepare a dish of chlorophyll, salmon and fresh pesto, stating that “it is a true pleasure to share the evolution of Cobo Estratos cuisine with the great wine houses of our country.”
The sweet note comes from the National Gastronomy Award winner Juan Ángel Rodrigálvarez and his creation Kankel Bean To Bar of soft chocolate mousse on flourless chocolate sponge cake, with a nugget of ‘Bean to Bar’ Peruvian Cocoa, natural strawberry cubes and tempranillo red wine truffle. The master chocolatier recalls that “we are a new option for lovers of finely-crafted, top-quality sustainable chocolate,” specially prepared for the Wine Experience.
All these dishes can be tasted together with the wines chosen by the wineries for the event, which include mythical labels and unique vinifications: CVNE will offer its 2017 Imperial Reserva and 2018 Monopole Clásico; Bodegas Bilbaínas is to serve its 2014 Viña Pomal Gran Reserva and the 2018 Lumen Reserva, the first sparkling wine made under the DOCa Rioja; Muga is uncorking its 2014 Prado Enea Gran Reserva Magnum and 2021 Flor de Muga Rosado; Gómez Cruzado plans to display the charms of its 2017 Honorable and 2018 Montes Obarenes Blanco; La Rioja Alta, S.A. will open two consolidated labels, the 2015 Viña Arana Gran Reserva and the 2015 Viña Ardanza; while RODA is showcasing its 2018 RODA and 2017 RODA I, two wines that show two different facets of the best Rioja Tempranillo.
The entrance fee includes a tasting of 12 great wines and some tapas, including those prepared by Michelin-starred restaurants for the occasion, as well as different activities scheduled inside the wineries.
The countdown is on for an epic event of wine, food and culture that all attendees will undoubtedly enjoy.
The day before, one of the most special activities of the weekend will take place. Josep Roca, Engine Driver of the Year, will conduct a unique tasting that will showcase the perfect synergy between wine and time. Only a privileged few who purchase tickets for this exclusive event on the website will be able to enjoy this special event.
The Haro Station Wine Experience is sponsored by: Argraf, Ramondín, Cartonajes Santorromán, Tonnellerie Berthomieu – Ermitage, Victor & Amorim, Suterra, 22 Artesian Water, café Fortaleza, Ecotelia – grupo Sorigué, IGP Chorizo Riojano, Coravin and Riedel. Also partnering are: Audi Rioja Motor, Emesa, Estuchería Vargas, Dolmar, Aceites de Oliva Virgen Extra AUBOCASSA, Queso Los Cameros, Hideco and SDi Digital Group.