Newsletter May 2025

Dear members

I hope that you had an enjoyable Easter and are now looking forward to the improved weather which those of us based on the Costa Blanca expect in late Spring and early Summer.

We currently have 141 members. As usual, a small number of members were unable to renew their membership, mainly due to relocation and health reasons. This means that we are able to admit another 9 members to take us up to our capacity. So, if you have any friends or family who would like to benefit from being members of CBWS, please encourage them to fill in the application form soon.

On 24 April, Tony and Gro Salter, assisted by Fergus Fitzpatrick entertained 61 members and guests at the Yacht Club in Denia. They led an intriguing quiz of ‘Pour my bluff!’, testing the attendees’ ability to differentiate between a true description and two deceitful descriptions of the wines being blind tasted. For more details click {HERE}.

We only have two more tastings before our Summer break when the weather is too hot, members have family and friends visiting and restaurants and car parks are taken over by tourists. 

The first of these is on 15 May at Maxim’s in Moraira. We received feedback from members in our survey earlier this year that some changes of venues and formats would be welcome. So here you have it! A new venue, a gourmet tapas meal, paired with a tasting of sherries, all led by Patrick Harrild. Sherry is one of the iconic wines of Spain, often misunderstood by those who have not sampled the full range of this exceptional wine. This will be a great evening so please book early as we have a venue limit of 72 attendees.

As it is a tapas meal there will be a range of fish and meat dishes, if you have any allergies or prefer not to try any of the courses, simply wait for the next one.  So, the only choice to make is between the tapas meal (below) or a vegetarian option for the whole meal.

*Welcome Glass Of Cava*
*Bread With Alioli And Tomato*
**1. Blini Of Wakame With Red Prawn Tartare** 

**2. Foie Roll With Iberian Cured Loin** 

**3. Icelandic Cod With Its Tripe And Sautéed Spinach And Nuts”**  

**4. Marinated Venison Loin With Paris Butter And Gorgonzola Gnocchi**  

**5. Hazelnut & Muscovado Sponge Cake With Mint And Dark Chocolate Truffle** 

*Water Included* 

Booking is now open and will close at midday on 9 May after which no more bookings may be made and there will be no refunds for cancellations. Please book directly on the {CBWS WEBSITE} or via the link below 

On 19 June we will be returning to Puerto Blanco in Calpe for our Summer gala wine and food pairing. This is one of our most expensive venues and accordingly last year we increased the price which we had to charge to members. This year we are holding our price at €45 (€55 for guests) by using some of the surplus funds brought forward from last year.

Our first event after the Summer break will be on 18 September at Costa Marco. The theme will be ‘Who do you think we are?’, where we will learn more about the fascinating backgrounds of some of our members and taste their favourite wines.

Enjoy your month.

Regards

Neville