Bodegas Muga X Lima Fitzrovia dinner
LUXURY DINING: Bodega Muga's fine wines paired with Michelin starred Peruvian cuisine at LIMA, Fitzrovia
The Lifestyle Agency hosted a very special evening last week celebrating the new offerings from Bodegas Muga – a family-owned winery founded in Haro, La Rioja in 1932. Those invited were treated to a luxurious and highly decadent wine pairing dinner consisting of Spanish Muga wine complemented by the Michelin star winning Peruvian cuisine at LIMA, Fitzrovia, London.
Guests were seated downstairs in the private 'Sotano' at LIMA, Fitzrovia, a modern Peruvian restaurant tucked away from the turmoil of Tottenham Court Road. As wine 'guru' Tom Harrow eloquently educated diners on the wine pairing menu, explaining the subtle intricacies of Muga's different wines and their unique winemaking background.
As Harrow explained, Bodegas Muga is one of the few remaining wineries who hold fast to traditional wine making methods, such as using fresh egg white during the clarification process and maintaining their own artisanal cooperage where the luxury wines are fermented and aged in bespoke French oak casks.
Muga's grapes are grown in 5 vineyards of various geographical topographies: El Estepal, La Loma, Baltracones, Sajazarra and La Loma Alta.
The first wine to try was the Muga Blanco 2016, a fresh and fruity white with hints of apple. This tipple generated just the right level of subtle sweetness, gleaned from Muga’s high altitude grapes, to perfectly counterpoise the first course: Wild Seabass Tiradito – A fine textured sashimi-style raw sea bass enhanced by a sauce of creamy coconut, aji mirasol (peruvian sun-dried pepper flakes) and a zesty Amazonian ponzu sauce.
Next, guests were treated to the sensational Muga Rosado 2016, a heavenly blended wine with hints of lychee and apricot. Beautifully complex, this rosé is specially blended from Garnacha, Viura and Tempra grapes grown on the shaded slopes of the Obarenes mountains in two different types of soil. This was paired with the gorgeous Black Bream Ceviche, a popular Latin American dish consisting of a spicy, succulent and fleshy raw fish marinated in citrus juices accompanied by avocado, sweet potato, and aji limo pepper flakes.
Last but certainly not least to arrive was Muga's Prado Enea Gran Reserva 2009, a youthful ruby red coloured wine that, on the nose, evokes a modern bouquet of subtle scents starting with plum and redcurrant evolving into cedar, cinnamon and cloves. The flavourful grand reserve was paired with the piece de resistance LIMA's Suckling Pig – Slow cooked and soaked in eucalyptus syrup, this crispy on the outside and sumptuously soft and stringy on the inside main course combined with the full-bodied red left guests glowingly sated!
31 Rathbone Pl, Fitzrovia, London W1T 1JH
Reservations: 020 3002 2640
A bottle of Muga Rosado 2016 starts from: £11.49
A bottle of Muga Blanco 2016 starts from: £12.99
For press and media contact: The Lifestyle Agency on 020 7939 1484
Charlie Mason Pearson, firstname.lastname@example.org