Ten days later, in the Topik restaurant in Barcelona, I had another pairing led by Lo Jaume.
Topik is a restaurant with a blend of Catalan and Japanese cuisine. The owner, Adelf, having trained in Japan for some time, is able to dish out surprising combinations and a master rice cook.
The wine list shows a fair balance of Catalan and rest of the world wines, with many well chosen labels from small producers or less-than-glamorous zones. Prices are perhaps at a 50% premium over wine shops. Adequate service and glasses.
The last course, rice with duck, also featured two reds. La Guinardera 2006 from Celler Balaguer Cabré is already described in my previous post. Celler Aixalà-Alcait from DOQ Priorat was represented by Destrankis 2009, Garnatxa and Carinyena with nine months in oak. Red fruit, chocolate, balance.
The sweet Algramar Dolç, again from Algramar Celler in Terra Alta, comes from overripe Syrah grapes, with a controlled fermentation and twelve months in oak. Not too sweet and with noticeable acidity.
An evening to remember; with a avocado-raw blue fin tuna-caramelized foie combination as culinary highlight and the balance of the wine choice.