{"id":30939,"date":"2026-06-01T08:57:09","date_gmt":"2026-06-01T07:57:09","guid":{"rendered":"https:\/\/www.bodegasmezquita.com\/dinner-wine-pairing-pilas-donana-cordoba\/"},"modified":"2026-06-01T08:57:09","modified_gmt":"2026-06-01T07:57:09","slug":"dinner-wine-pairing-pilas-donana-cordoba","status":"publish","type":"post","link":"https:\/\/www.bodegasmezquita.com\/en\/dinner-wine-pairing-pilas-donana-cordoba\/","title":{"rendered":"“From Pilas to Do\u00f1ana” Wine-Pairing Dinner in C\u00f3rdoba"},"content":{"rendered":"

One night. 40 seats. A story that\u2019s never told the same way twice. <\/strong><\/p>\n

There are dinners you just eat.
\nAnd then there are dinners that take you on a journey without you even getting up from your chair.
\nThis one is one of the latter.<\/p>\n

It begins in Pilas, with bread, cod, and marinated olives. It crosses over to Huelva with marinated mackerel, asparagus, and strawberries. It skims the coast of Do\u00f1ana with clams and Sanl\u00facar shrimp. It ventures into the marshes at sunset with slow-roasted lamb. And it ends under the moonlight with honey, torta de las carreritas, and a cold pole\u00e1 that tastes like Andalusian tradition. <\/p>\n

Five stops. Five drinks. One night. <\/p>\n

Saturday, July 18 \u00b7 9:00 p.m. \u00b7 Bodegas Mezquita Corregidor
\nOnly 40 seats available. Once they’re gone, they’re gone. <\/p>\n

RESERVE MY SPOT<\/a><\/p>\n

\"Pairing<\/p>\n

The creator of the menu<\/strong><\/h2>\n

\"Jos\u00e9<\/p>\n

Behind every dish served tonight lies meticulous preparation\u2014from mise en place to ingredient selection and a respect for tradition.<\/p>\n

Jos\u00e9 Ram\u00f3n Cuadra, Executive Chef at Bodegas Mezquita, has created a menu that does not seek to reinvent Andalusian cuisine, but rather to understand it deeply and present it with the elegance it deserves.<\/p>\n

Five recipes. Five regions. One voice in the kitchen. <\/p>\n

<\/h2>\n

The Story Behind the Cup<\/strong><\/h2>\n

You’re not just coming over for dinner that night.
\nYou come to listen.<\/p>\n

Because Juan Diego Moreno, from Dehesa del Zarco, will be joining us to share his family\u2019s story firsthand\u2014the story of his father, Diego Moreno, known as Ubero; the story of his grandfather; and the story of a family that decided to revive Pilas\u2019s winemaking tradition when almost no one was paying attention to it anymore. <\/p>\n

A glass of wine takes on a whole new meaning when you know where it comes from.
\nAnd the wine from that night comes from a vineyard, a family, and a rather simple idea: to make wine with the soul of the land.<\/p>\n

And to wrap things up, a finish you won’t soon forget: Pedro Xim\u00e9nez. Dark, deep, slow. The kind that lingers in the glass for a while. And lingers in your memory for a while longer. <\/p>\n

\"Bodegas<\/h2>\n

 <\/p>\n

The Menu, Step by Step<\/strong><\/h2>\n

Appetizer \u00b7 Tost\u00f3n de Pilas<\/strong><\/h3>\n

Crispy slice of olive oil bread with confit cod, semi-dried tomatoes, an emulsion of seasoned olives, and fresh radishes.<\/p>\n

We started where we had to start: in Pilas.
\nBread. Cod. Tomatoes. Olives. Radishes.
\nSimple ingredients, yes. But when treated with care, simplicity doesn\u2019t seem simple. It seems genuine. <\/p>\n

Pairing \u00b7 Zarco Blanco. Organic, night harvest, aged on fine lees in French oak. It doesn’t overpower the dish. It enhances it. <\/p>\n

\"Crispy<\/p>\n

<\/h3>\n

Preview \u00b7 Pilas vs. Huelva<\/strong><\/h3>\n

Warm salad of marinated mackerel with asparagus, sweet caramelized onions, and Huelva strawberries.<\/p>\n

Here\u2019s where things start to come together.
\nThe mackerel arrives with that cheerful tang from the marinade. The asparagus and small onions provide the vegetable element. And the strawberry appears as if by chance.
\nBut it transforms the dish.
\nNot to make it sweet, but to make it more vibrant. <\/p>\n

Pairing \u00b7 Zarco Rosado. Red berries, flowers, balanced acidity. When the strawberries arrived, the wine was already waiting. <\/p>\n

\"Warm<\/h3>\n

 <\/p>\n

Seafood \u00b7 A Tour of Do\u00f1ana and Its Coastline<\/strong><\/h3>\n

Clams with a mild garlic sauce, Sanl\u00facar shrimp, fresh almonds, and wine foam.<\/p>\n

This dish smells like the coast.
\nA table with a clean tablecloth. That moment when someone says, \u201cTry this,\u201d and everyone falls silent for a second.
\nThe clams take center stage. The Sanl\u00facar shrimp join in as a special guest. Fresh almonds add a touch of sweetness and bitterness. And the hint of wine brings it all together with that subtle saltiness that calls for another glass. <\/p>\n

Wine Pairing \u00b7 Zarco Red. Yes, red wine with fish. Because not all red wines call for meat. Round, fresh, and smooth. A pairing with a little twist. And that\u2019s part of the fun, too. <\/p>\n

\"Clams<\/p>\n

<\/h3>\n

Meat \u00b7 The marsh at sunset<\/strong><\/h3>\n

Low-temperature-cooked marsh lamb, reduced lamb juices, roasted eggplant, sheep’s milk labneh, and wild herbs.<\/p>\n

Here, the journey gets deeper.
\nLess breeze. More earth.
\nThe lamb\u2014tender, juicy, with all its flavor concentrated in its juices. The eggplant\u2014smoky and sweet. The labneh\u2014that lactic note. The herbs\u2014the green, almost wild finish.
\nDo\u00f1ana isn\u2019t just about the landscape. It\u2019s also about flavor. <\/p>\n

Wine Pairing \u00b7 Ubero. The family wine. A single-varietal Syrah, from vineyards in the process of converting to organic farming, hand-harvested at night, unfiltered and unclarified, aged in French oak. But beyond the technical details, Ubero is a tribute. To the father. To the grandfather. To that way of working where things aren\u2019t done quickly just to look good, but slowly so that they make sense. <\/p>\n

\"Lamb<\/p>\n

<\/h3>\n

Dessert \u00b7 Las Carreritas Under the Moonlight of Do\u00f1ana<\/strong><\/h3>\n

Do\u00f1ana honey ice cream served on a bed of “torta de las carreritas” and cold Andalusian pole\u00e1 soup with red berries.<\/p>\n

The finale brings together Pilas and Do\u00f1ana in a single spoonful.
\nHoney. Cake. Pennyroyal. Berries.
\nA dessert that doesn\u2019t aim to be cloying. It aims to wrap up the journey with that feeling of having been somewhere without ever leaving C\u00f3rdoba. <\/p>\n

Pairing \u00b7 100% Pedro Xim\u00e9nez, Montilla-Moriles D.O.P., sun-dried grapes, aged for 24 months using oxidative aging. Old oak, walnuts, toffee, raisins. The kind of finish that shouldn’t be sipped in a hurry. <\/p>\n

\"Do\u00f1ana<\/p>\n

<\/h2>\n

What You Take Away from That Night<\/strong><\/h2>\n

Not a menu. A story.
\nA conversation with the winemaker. A trip through the south without getting in the car. A table of 40 people who will understand why Pilas, Huelva, Sanl\u00facar, and Do\u00f1ana can all fit into a single dinner if the story is told right.
\nAnd a Pedro Xim\u00e9nez you won\u2019t forget anytime soon. <\/p>\n

 <\/p>\n

Reserve Your Spot<\/strong><\/h2>\n

📍 Mezquita Corregidor Winery
\n🗓️ Saturday, July 18, 2026
\n🕘 9:00 p.m.
\n👥 Only 40 spots available<\/p>\n

💶 \u20ac45 for advance tickets (through July 12)
\n💶 \u20ac55 after that date<\/p>\n

Non-refundable reservation. Full payment due at the time of booking. <\/p>\n

The 40 spots aren’t just a marketing ploy. That’s how many we can accommodate.
\nOnce they’re filled, they’re filled until the next round.
\nAnd the next round won’t be this one. <\/p>\n

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