Costa Blanca Wine Society se reune el tercer jueves de cada mes (except Julio y Agosto) para celebrar una cena – cata. El numero de asistentes oscila entre 50 y 80. Se catan 5 o 6 vinos
El coste de la cena incluye:
Una copa de bienvenida, cava or vino blanco con canapé
Cuatro entradas individuals o a compartir
Un plato principal de carne o pescado o vegeteriano
El lunes anterior al jueves, al restaurant es informado del numero de comensales con indicacion de los que desean carne, pescado o vegeteriano, lo que figura en las etiquetas personales con el numero 1,2 or 3 para facilitar el servicio.
El pago se realiza en efectivo al finalizar la cena.
Preferimos mesas de 8 comensales. Se montara cada cubierto con 2 copas para los vinos a catar y una para agua. Se dispondra, en cada centro de mesa de un recipiente (cubitera) para el vino
desechado. Tambien un poco de pan.
Los vinos se llevan al restaurant uno o dos dias antes de la cata, para que pueden ser servidos a la temperatura correcta.
Los camareros serviran el vino entre 12 y 14 copas por botella, en el orden que se numeran, antes or durante la cena, segun indicaciones que se daran al maitre.
Se ruega que los camareros no sirvan los platos mientras el conferenciantes esta hablando para no interrumpir la charla.
Wine Society Guidance for Restaurants
To assist in understanding our requirements/expectations, the following information might be useful:-
The cost of the meal includes:-
A three course meal, with a choice of meat or fish/vegetarian for the main course.
The supply of three glasses per cover (2 for wine tasting, and one for drinking water) and bread on the table for assisting with the tasting.
An aperitive of a glass of cava or white wine on arrival
A receptacle for unwanted wine on each table
We have a preference for tables of 8
Full payment is made (usually in cash) to the restaurant at the end of the meal.
The restaurant is informed of numbers attending (normally between 50 and 70) and menu choices on the Monday evening prior to the Thursday meeting.
Restaurants usually receive the wines for tasting prior to the event and are asked to keep, open and serve at the correct temperature.
Waiters serve the wine, approximately 14 tastings/bottle, in numbered order. Wine can be served before and during the meal, as requested.
Waiters are requested not to serve food during the talk and tasting in order that our members can hear without interruption.