The Bailliage’s Ordre Mondial group held a “Jamon and Cochinillo” dinner at the hip, newly-opened Jamoneria in Txanton. The city’s first Jamon and wine cellar features the best Spanish hams and wines in an intimate setting designed like a cave in dark wood.

On arrival we sampled slivers of freshly-carved Jamon Serrano Gran Reserva and pieces of Iberico croquetas. Flutes of Cordoniu Pinot Noir Gran Reserva NV were poured. This crisp, sparkling rosé with lovely notes of ripe strawberry and raspberry cleansed palates opening taste buds for the intricate Jamon Bellota tasting.

Besay Gonzalez, Txanton’s General Manager, explained to the guests the difference between the four types of mouth-watering Jamon Bellota ranging from the easy, light Iberico Bellota Guijuelo to the full-flavoured Bellota Pedroches - an instant favourite! The hams were served with traditional pan con tomate (bread with garlic and tomato).

The next course was ushered in first with a 2014 Zarate Albarino, a classic Spanish white which did not disappoint. It was the classic definition of the varietal. A balanced, elegant wine, with mineral and apple notes on the nose and fresh flavour of cider, melon and stone fruits. Its lingering finish was perfectly paired with Tuna Carpaccio Roller. It was whimsically presented - classically marinated fresh tuna wrapped in Jamon!

Vina Tondonia Reserva 2001 was the evening’s star - a well-aged example of Spain’s eponymous Rioja. Guests commented on its striking nose with clear aromas of dried red fruit, vanilla, touch of burnt wood. It was medium-bodied with a touch of tannin, emerging flavours of strawberry and cranberry. At a perfect drinking point and a good match for the cochinillo (roast suckling pig).

The simple dessert of cream cheese with Pedro Jimenez sauce was the perfect touch to a wonderfully decadent meal. We enjoyed this dinner in an intimate setting very much.

Arlene Allen Escudero