Movie & Wine Pairing

wine

Gómez Cruzado Blanco 2014
Rioja DOCa, Spain

Seven Brides for Seven Brothers (1954)
THURSDAY, FEBRUARY 23 @ 08:00 PM
SUNDAY, MARCH 12 @ 04:00 PM

MGM’s perfectly rendered musical set in the mountains of Oregon is as lovely and well balanced as this elegant and toasty Rioja white. Howard Keel stars as the eldest brother whose new marriage inspires his siblings to find spouses of their own. Filled with thrilling musical sequences like the famous Barn Raising dance, it’s a rousing and beautiful film, elegantly shot in CinemaScope.

THE WINE

Gómez Cruzado is a local secret from Haro, Rioja’s fine wine capital. Located just next door to world-famous bodegas R. López de Heredia, Roda and La Rioja Alta, this tiny boutique wins acclaim galore for its stunning wines. Take this rich white – it boasts 90 points from The Wine Advocate, who called it “elegant and balanced, terribly tasty and easy to drink.” The key to its success? The talented winemaking duo of David González and Juan Antonio Leza, who chose barrel fermentation (in French oak) and lees aging to impart a toasty, creamy character to the fresh, citrusy flavors.

THE REGION

Vines were first planted in Rioja during Roman times, under the shade of the Sierra de Cantabria and at the confluence of the Rivers Ebro and Oja (Rio Oja – hence the name). While the region is most famous globally for its glorious wines, Rioja’s plentiful water and ideal climate means it also thrives as an agricultural and gastronomic center. It’s home to world-class lamb and goat cheeses, pears, marcona almonds and more.

THE GRAPES

Thick-skinned Viura (known as Macabeo in other parts of Spain and Maccabeu in France’s Roussillon region) is the most widely planted grape in northern Spain. Beyond starring in many Rioja blancos, this floral, aromatic variety is also featured in Cava (Spain’s answer to Champagne), alongside the Parellada and Xarello grapes. A splash of rare Tempranillo Blanco adds extra complexity.

WITH FOOD

In her book, The Wine Region of Rioja, Spanish culture expert Ana Fabiano suggests roasted white asparagus (a regional specialty) and mushroom aioli with barrel-fermented whites like this. Another perfect appetizer would be a plate of local cheeses, like nutty Manchego (sheep cheese) or cured Camerano (goat cheese). At dinner, try roasted chicken or pork tenderloin.

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