Jan 14, 2025 06:30 pm
Location: Botanero Restaurant

Tour of Spain Wine Dinner

Tuesday, January 14, 2025 | 6:30PM

Join us on Tuesday, January 14 for a wine and food-filled adventure as Aurelio Cabestrero, owner of Grapes of Spain, leads guests through an exciting tasting tour of the wine regions of Spain, enjoying wines selected by Julio Febrer, proprietor and wine curator at Botanero.

Wines will be expertly paired alongside dishes from an inspired six-course dinner prepared by executive chef Jaime Planas.

Tickets: $140 per person, including all wines, six-course dinner, applicable taxes, and gratuity. The evening kicks off at 6:30PM.

Wines will be available for purchase at special pricing during the event. For orders not able to be fulfilled on site, arrangements can be made for pickup or complimentary delivery.

Botanero will be donating a portion of all event wine sales to the Leukemia and Lymphoma Society. The opportunity to make additional, personal contributions to this wonderful organization will also be available. Thank you for your support!

With advance notice, we will make every effort to accommodate guests with dietary restrictions or preferences. Additionally, guests who wish to be seated with others who have purchased tickets separately should email us by filling out the form at the bottom of this page.

Menu

Goat Cheese Quiche
Goat cheese, bacon, farm eggs, pastry puff, cranberry glaze
Cava Maria Casanovas Brut de Brut Reserva / Cava
Blend of macabeo, xarel-lo, and parellada; fine nose of lemon, a hint of menthol and lemongrass; bright, full-bodied, and mineral-driven / 92 points

Acorn Squash Soup
Creamy and spicy acorn squash soup, toasted pepita seed, parsley oil
Gran Vinum Albariño 2023 / Rias Baixas
Complex bouquet of pink grapefruit, fresh lime, wet stone minerality, and a top note of dried flowers; deep, full-bodied, and vibrant / 94 points

Crispy Tuna Maki
Deep-fried, wrapped spicy tuna, cucumber, sticky rice, nori, wasabi-eel aioli
Finca Luna Beberide Mencia 2019 / Bierzo
Nose of bramble berries, tapenade, and honeysuckle; plush tannins / 92 points

Bourbon Short Ribs
Roasted beef short ribs, onion, carrot, sweet peas, bourbon sauce
Roque Colas Blend 2018 / Calatayud
Blend of garnacha, tempranillo, and cabernet sauvignon; deep and complex nose of black cherries, cassis, garrigue, cigar smoke; full-bodied and complex / 91 points

Venison Slider
Grilled venison, arugula, grilled cipollini onion, red bell pepper chutney, dijonnaise, bacon, blue cheese, brioche bun
Elias Mora Descarte Tinto de Toro 2017 / Toro
Earthy aromas of forest floor, wild oregano, plums, dried nuts; long finish / 94 points

Chocolate Cheesecake
Dark chocolate cheesecake, salty and spicy caramel sauce
Pemartin Cream Sherry
Tart orange, red berries, salty minerality, a touch of citrus peel

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