The third course, was the anjou pigeon 'a la Romaine' with olives and pappardelle. The dish was paired with the the aromatic Bodegas Balmas (2015), full of spicy notes of cinnamon, nutmeg and blood orange, the softy and velvety Bodegas Sastre (2014) and the Bodegas Valtravieso (2015), a merlot-like wine with hints of floral and tertiary tones.
The fourth course was a platter of rich Romero cheese. The cheese was paired with the Bodegas Antidoto (2017), a rich, nutty and elegant wine, the Bodoga Dehesa de Los Canonigos (2010), with deep umami tones and a sweet base, and the Alberto y Benito (2011), with umami and woody tones.
Last but certainly not least, we were served the dessert of Manjari chocolate and Roquefort ice cream on a bed of espresso crunch. This dish was paired with the rich Bodegas Valderviñas (2005), full of tertiary tones, the Velvety Wines (2017), a sweet and utterly velvety smooth wine, and the Nexus Bodegas (2014), with woody tones full of spices and lavender.