• Tracey Serebin

Spanish wines shine at Orlando’s Capa

When I read that Wine Enthusiast had named Capa one of the Top 100 wine restaurants in the U.S., I decided it was time to pick up my pal Michelle and head down I-4 to the Four Seasons Resort Orlando.




When I read that Wine Enthusiast had named Capa one of the Top 100 wine restaurants in the U.S., I decided it was time to pick up my pal Michelle and head down I-4 to the Four Seasons Resort Orlando. That’s where we got to meet the woman in charge: the restaurant’s general manager and master sommelier, Nga Ly-Henschen (pictured above).


Capa is a Spanish-influenced rooftop steakhouse inspired by the Basque Country, an area of north central Spain and southwestern France. The decor is elegant and dramatic, with a color palette of black, grey and crimson and floor-to-ceiling windows overlooking the Disney property in the distance.


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Ly-Henschen, a petite woman with intelligent eyes, guided us to a private room where she had set up five wines for us to try. She explained that she chooses wines for Capa based on prestige, the history of the wine and where it comes from. She likes smaller wineries that are family-run, knowing their lineage and the love and care they show their wines.

Capa does carry a few of the big-name wines like Opus One and Caymus, but she particularly likes to serve elegantly made Spanish wines. One example is the Vega Sicilia Unico 2006, from a winery which distributes based on the peak aging of their wines rather than the calendar year.


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