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Restaurants & Bars 5

Spanish Wine Dinner at Max (Sherman Oaks)

spoggly | Mar 29, 200808:05 PM

This past Tuesday my girlfriend and I were lucky to have enjoyed a special Spanish wine dinner at Max. It was 6-course tasting menu for $68/person, that also included wine pairings with each course. With the wine pairings included this meal was an exceptional bargain. With the quality of the food, this was a steal. I could go on and on about how much Max continues to impress me with each visit, but I'll just let the menu speak for itself:

1st Course:
Trio of Tapas: Tortilla Espanola, Escabeche of Ahi Tuna, Shrimp in Garlic Sauce
Wine: 2003 Marques de Geilda Brut Cava
This course was a great start. The brut was a good wine to open the palette and each of the 3 tapas were terrific. I thought the garlic shrimp went the best with the wine.

2nd Course:
Sopa de Garbanzo: Garbanzo Bean Soup with chorizo and smoked paprika oil.
Wine: Dios Baco Fina Sherry
I thought sherry was an interesting combination with the smokiness from the soup, which was earthy, silky, and smoky. Very tasty chorizo.

3rd Course:
Bacalao: Salt Cod with potatoes and tomato-fennel fondue
Wine: 2005 Vina Sila Naides
This was one of the standout dishes for me. I liked the wine/fried fish combination. The wine had good balance that paired nicely with the sauce.

4th Course:
Pez Espada: Swordfish with romesco sauce
Wine: 2003 Bodegas Sierra Cantabria Coleccion Privada
Another great course. The GF just about licked the plate clean.

5th Course:
Brochetas de Filete: Filet Mignon Skewers with salsa verde and piquillo pepper relleno
Wine: 2003 Finca Allende Tinto Allende
This course was nice. The filet pieces were skewered with rosemary which made for a nice presentation and more flavor. The wine in this course was probably my favorite of the night along with the wine from the 3rd course.

Torta de Tres Leches: Tres Leches Torte with caramel and strawberry granitas
Wine: Jorge Ordonez Seleccion Especial
As if I wasn't already stuffed, to top off the night they brought out generous portions of the torta, which was quite good and the Jorge Ordonez was a great pairing.

There were reps from the wine distributor that talked about each of the wines, location, production process etc. Chef Guerrero discussed his love for his personal history with Spanish food and discussed the concept of the dinner, which was an tribute to recipes he remembers from childhood. The entire event felt very intimate. All the patrons arrived at the same time and we all ate and chatted together. I really hope that they do this sort of event more often.

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