This is a place where wine-pairing takes on a life of its own and turns into a full sensory experience. Piedad, the owner, has many years of experience and is very passionate about Extremeño wines. Start the humble cayetana grape, which was originally used to produce alcohol but now lends its essence to the Bodegas Payva white which began our supper. It has notes of pineapple and mango, perfect for accompanying a salad of Iberian ham and figs. Piedad then told us about the little-known “umami” flavor.
The pairing menu offers three plates and three wines and her guidance and information through the process was spot-on.