Rural Society restaurant in Washington DC

Our 44th wedding anniversary was quite memorable. Kathy and I were invited to attend a dinner in Washington DC highlighting the wines from Bodega Ruca Malen and foods representative of the native people who inhabit the area at the foot of the Andes Mountains. Bodega Ruca Malen has a mission of pairing their wines with the local flavor of the area. This pairing was well thought out and presented last evening at the restaurant Rural Society.

We arrived at the restaurant in the Lowes Madison Hotel, and after a short wait, were escorted to a private dining area past an open kitchen area where wood fires were blazing. At the entrance of the seating area, we were offered a Ruca Malen Brut. This sparkling wine was a blend of Pinot Noir and Chardonnay. It was made in the traditional method and had 12 months of aging. The dark yellow colored sparkling wine had several columns of bubbles rising to the surface. The taste reminded me of apples and there was a minerality on the finish. The sparkling wine was palette cleansing and a perfect accompaniment to conversation before the meal started.

Chef Louis Goral, Winemaker Pablo Cuneo, Chef Lucas Bustos

Introductions and welcomes were offered by an all-star cast including Bodega Ruca Malen’s winemaker, Pablo Cuneo and chef Lucas Bustos. Also welcoming the group was Rural Society’s chef Louis Goral. Apparent from the onset was the collaboration between these individuals on presenting a memorable food and wine experience. Pablo talked about the founding of the Bodega Ruca Malen in 1999. He mentioned that the owners wanted to create wines using the fruity character of the Mendoza grapes and the old-world style of winemaking. Pablo said, “Wines need to be suitable to the food.”

One of Pablo quotes that caught my attention was “We’re not eating oak.” All of the red wines had an oak influence, but you had to hunt for it. The wines were expressive of the fruit and had layered dimensions that aided with the pairings. Pablo also shared a philosophy that Kathy and I share, “The right place for wine is at a table with food and people.”

Bodega Ruca Malen has several labels. We tasted two wines from the Yauquen portfolio, three wines from the Ruca Malen portfolio and one wine from the Kinien portfolio. Our meal began with pairing a 2015 Yauquen Torrentés with two dishes as a part of the amuse bouche. These two small appetizers along with the wine certainly entertained the mouth. The Torrontés had a light yellow color and a very floral and fruity aroma. The taste was reminiscent of tropical fruits and apple. There was a bit of minerality on the finish. The wine was paired with zappalitos (marinated squash, herbs and lemon) prepared by Chef Lucas and pulpo carpaccio (sliced octopus and sun-dried tomato) prepared by Chef Louis.

Pulpo Carpaccio (sliced octopus and sun-dried tomato)

2014 Yauquen Malbec

The second pairing showcased two appetizers matched with a 2014 Yauquen Malbec. The ruby colored Malbec was fruit forward especially the cherry and blackberry fruits. The wine had a medium-body and mild tannins. The appetizers included conejo en vino (Malbec braised rabbit, walnuts and potato cream) by Chef Lucas and Agnolotti de Provoleta (stuffed dumplings and chorizo ragu) by Chef Louis.

Conejo en Vino (Malbec braised rabbit, walnuts and potato cream)

The next course paired two more appetizers with another Malbec, the 2014 Ruca Malen Reserva Malbec. This opaque ruby colored Malbec was cherry driven with some black berry fruits and spices. The full-bodied wine had tannins and there were hints of leather and licorice. The two appetizers included Chef Lucas’s cured beef tenderloin in a Malbec syrup and Chef Louis’s humita (sweet corn tamale with Sardo cheese).

cured beef tenderloin in a Malbec syrup and sweet corn tamale with Sardo cheese

The entrée course paired two dishes with a 2013 Ruca Malen Reserva Petit Verdot. The wine was a purple color with a ruby colored rim. The aroma and taste reminded me of black berry fruits with an earthiness. The full-bodied wine had bold tannins. There were some licorice notes. The wine was paired with curanto-style veal osso buco, beets and chimichurri by Chef Lucas and zanahorias (wood-grilled carrots, goat cheese and fennel) by Chef Louis.

The main course had two chef selections paired with a 2011 Kinien de Don Raúl, a blend of Malbec, Cabernet Sauvignon, Petit Verdot and Syrah. The wine had a dark purple to black color with a ruby-colored rim. Black berry fruit was predominant. The full-bodied wine had bold tannins. The wine was paired with Chef Lucas’s grilled beef tenderloin, quinoa and smoked corn puree. Chef Louis prepared setas (grilled wild mushrooms). Both chefs created the dessert course, a dulce de leche cake with blackberry sorbet. The dessert was matched with the Ruca Malen Brut.

grilled beef tenderloin, quinoa and smoked corn puree

We enjoyed the evening of wine, food and friends. This was a perfect way to celebrate our 44th wedding anniversary. We hope to visit the Mendoza area of Argentine in the future and make sure we visit Bodega Ruca Malen.

Cheers,
Terry