Wine Tasting at Bulla

Getting your Trinity Audio player ready...

Attending a wine master class at the spanish tapas restaurant

Bulla Gastrobar, located on the corner of Ponce and Andalusia, is mainly known for its Spanish and Catalan tapas, and the lively bar scene on its ground floor. But for this visit we bypassed the hubbub and joined the periodic “Spanish wine masterclass & Bulla bites” series upstairs in the Sevilla room. The session we attended, at $65 per person, was the last of the year.

The room was set up with tables that formed an open U shape. We chose a table at the top, for a tasting consisting of three tapas designed to complement the evening’s three wines. All were produced by Familia Torres: Secret del Priorat, Gran Coronas, and Salmos.

Each vintage comes from a different region in Spain and carries its own story. Our presenter explained how the taste of each was shaped by the work done in the vineyards and the decisions made during aging. At one point he asked why older vines matter in winemaking. The answer: Older vines do not produce many grapes, but the fruit they give is more concentrated. With these wines, selecting and handpicking the grapes is essential to make sure only the best fruit is used. He also mentioned that some vines over 75 years old produce so little that it can take grapes from three separate vines to produce just one bottle.

The first course featured Secret del Priorat paired with Pan con Tomate topped with Serrano ham and manchego cheese. I have had this dish many times, so did not expect anything surprising, but it was exceptionally well-prepared. The bread was simply toasted with grill lines, the tomato rubbed directly across the surface, and the Serrano ham sliced thin. The wedge of aged manchego gave it the perfect sharp edge. When we tasted the wine, it had dry undertones of fruit that I normally do not prefer, yet with the Pan con Tomate it balanced well. Priorat is known for the steep hillsides and slate soil where it is cultivated, forcing the vines to work harder and produce a more concentrated fruit flavor profile.

Next came the Gran Coronas; as it was poured, the speaker introduced it as a wine with a deeper profile and a stronger oak influence. Torres released this wine in 1970 as a response to Bordeaux blends, a decision that drew some attention at the time. The wine still exhibits vanilla and toast flavors from its oak aging, structured tannins, and modest acidity. The dish it came with arrived in ceramic bowls: Canelones, Catalan- style pasta tubes filled with seasoned beef and pork, topped with béchamel, melted manchego, and a drizzle of truffle oil.

The final pairing featured Salmos – for me, the highlight of the night. It’s a fuller-bodied wine, which I normally enjoy, with a darker color and a strong, bold taste. It was paired with Steak Pintxo, grilled beef skewered with bell peppers and onions and served on grilled bread, augmented by a blue cheese sauce with chili oil on the side.

At the end of the meal, the staff handed out certificates of achievement printed with each attendee’s name and marked with Bulla’s logo and seal. The certificate recognized completion of the “Spanish Wine Masterclass: Catalunya.” Between courses, we learned where the grapes were grown, how long they aged, and what defined each region. But what ultimately mattered was how each vintage tasted, and how the food pairings enhanced the flavors. The masterclass series returns this year and we’re already ready to go back.

Spanish wine masterclass in the sevilla room of bulla gastrobar, which was transformed for the wine tasting with tables in a u-shape for the guests.

Bulla gastrobar
2500 ponce de leon blvd.
786.810.6215
bullagastrobar.com