Movie & Wine Pairing


Palacio de Menade 2015
Vino de la Tierra de Castilla y León, Spain

Love Me Tonight (1932)
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Pair this versatile wine with a versatile director. Rouben Mamoulian has a long list of stage credits to his name, and he was equally successful in Hollywood where he made the innovative pre-code musical Love Me Tonight with stars Maurice Chevalier and Jeanette MacDonald. Enjoy it with someone you love and a glass of this vibrant Verdejo. Isn't it romantic?


"Palacio de Menade has a fine, cool vibrancy that will appeal to those who relish Sancerre," writes The Guardian. This lipsmacking white was made for you by local Rueda star Ricardo Sanz (and previous vintages have been rated "excellent value" by Robert Parker himself!). Made from Verdejo – the region's prideand- joy grape – it's definitely a refreshing alternative to Sauvignon Blanc we think you and your friends will enjoy. Perfect with smoked salmon sandwiches, seared scallops, seafood pastas and more.


familyRicardo's wines once appeared on the list at Spain's legendary restaurant elBullí – ranked No. 1 in the world by Restaurant magazine three times for its molecular cuisine and impressive wine cellar. But Ricardo isn’t on his own ... the Sanz family have made wine in Rueda since 1870. Sixth-generation Ricardo (below, right, with some happy vineyard helpers) is known for championing the use of cool fermentation, a technique used to preserve aroma and flavor – on full display in his Palacio.


Grapes have been grown in hot, dry Rueda since the 10th century, but it was only recently that this arid region with rich, chalky soils realized its potential to make world-class dry whites. Modern techniques are now used to preserve the refreshing citrus character of Rueda's signature grape, Verdejo, which can be made in a young, fruity-fresh style, or can be richer, more complex and barrel fermented.


It’s so versatile, you may have a hard time deciding how to enjoy Palacio de Menade. Aside from being a delicious aperitif, it also makes for an excellent seafood partner – especially when serving raw oysters, prawns, grilled white fish or authentic seafood paella. Soft and semi-firm cheeses will also do it justice – try Brie, Taleggio or Mahón (a Spanish specialty).

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