You are invited to join us on Tuesday, May 14 for a wine and food-filled adventure as folks from the Arrocal winery, and Aurelio Cabestrero, owner of Grapes of Spain, lead guests through an exciting tasting tour of some of Arrocal's prestigous portfolio -- wines selected by Julio Febrer, wine curator and owner at Botanero.

Wines will be paired with a special five course dinner prepared by executive chef Jaime Planas.

Tickets are $140 per person and include all wines, five 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.

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

CUCUMBER CANNOLI

fried pastry shell stuffed with cucumber mousse, caper cream cheese, smoked salmon

BIUTIFUL CAVA BRUT

nose of lime, sea salts, stony minerality, menthol, wild fennel and a topnote of dried flowers

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SEA BASS TARTARE

lighly seasoned sea bass tartare with shallot, tomato, chives, lemon; crispy nori leaves

PAGO DE LA JARABA SAUVIGNON BLANC 2022

bright and complex; notes of orange peel and a base of stony soil tones; on the palate the wine is vibrant, medium to full-bodied and wide open in personality

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DRUNKEN DRUMSTICKS

braised chicken drumsticks over drunken, red wine risotto with wild mushroom

VIÑA JARABA COSECHA BLEND 2021

blend of tempranillo, cabernet sauvignon and merlot; aromatic constellation of cassis, cigar wrapper, dark soil and vanilla oak; full-bodied, velvety, focused and complex

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TROUT EN PAPILLOTE

baked trout stuffed with herbs, potato, sweet pepper and onion

VIÑA JARABA RESERVA BLEND 2017

blend of tempranillo, cabernet sauvignon, and a touch of merlot; fine nose of cassis, black cherry, brown spices, cigar ash, dark soil and a touch of dried eucalyptus; full-bodied and seamlessly balanced; complex finish

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CHEESE BOARD

tomme de savoie cheese, barely buzzed beehive cheese, fresh berries

PAGO DE LA JARABA 2019

blend of tempranillo, cabernet sauvignon, and a touch of merlot;delivers a lovely, new oaky blend of red and black raspberries, complex spice tones and a touch of colla; ripe, buried tannins and a long, complex finish