Le Rouge Wine and Tapas, Orlando

Le Rouge Wine and Tapas, Orlando

Le Rouge Wine and Tapas, Orlando

Le Rouge Wine and Tapas, Orlando is a lush wine bar and tapas restaurant unlike any other in the Orlando area. The contemporary and upscale space (that also doubles as a music venue) was created by Mounir Elidrissi who wanted to develop a tapas lounge reminiscent of the ones he’d visited in Europe. Here you’ll find a warm, comfortable and welcoming décor, paired with a distinctively different meal and an evenly matched glass of wine. The carefully curated wine list offers a selection from around the globe- from Napa Valley to Spain.

Described as “little feasts”, these tapas are known to create the perfect amount of romance between you and your food. Real Spanish tapas have recipes revolving around the local products of Andalusia—ham, seafood, olives, salt cod and sausages—made to be eaten with casual company and a glass of a particularly tasty wine.

Live entertainment is also a benefit of Le Rouge. But Elidrissi’s european creation doesn’t offer your typical entertainment. While sipping on a Chardonnay or Pinot Noir, you can enjoy artists that are typically found in large cabarets.

Le Rouge is located on the well known “Restaurant Row” in Orlando, Florida. Tucked within the beautifully landscaped plaza, it looks like a destination for a glass of wine or a first date, but foodies visiting town also come in seeking it out.

Le Rouge Wine and Tapas, Orlando

Le Rouge Wine and Tapas, Orlando


At 34, Seth Cripe has spent more years around wine than you’d think.

The owner-winemaker of LOLA Wines, which he founded in 2008, moved to Napa Valley right after he dropped out of high school. He said that although he wouldn’t recommend that exact career path, he was so fortunate to work for Swanson and Caymus.

His stint at Caymus Vineyards lasted a dozen years, and in the end, he was running the vineyards there. When Caymus was developing its Belle Glos project, he, as the only available young and single person, was sent off to France for four or five months a year to learn what he could.

All that experience plays into the wines he makes at LOLA — right now just 5,000 cases of Pinot Noir, Chardonnay and dry Riesling. He farms most of the grapes, which come from western Sonoma Coast and the Russian River Valley, but still lives in Napa Valley.

Here’s what he’s drinking now:

“I’ve been liking a new Napa Valley wine called Carne Humana, named for the mid-1880s Mexican land grant that ran from Rutherford and St. Helena north to Calistoga and which has some of the oldest vines in Napa Valley.

“The 2010 is their first vintage. This wine is a blend of Petite Sirah, Petit Verdot and Zinfandel with a little Syrah and Charbono. It’s got those big and rich flavors of really extracted Napa Valley wine, but because it’s old vines, it has those bright, dark berry flavors along with a good acid structure.

“That, to me, is a rare quality in Napa Valley and California reds. It’s a cool, refreshing style of wine for the valley.”

– By S. Irene Virbila | May 25, 2013 | Los Angeles Times

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