Join us on Monday, February 21 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 are $135 per person and include all wines, six course dinner, applicable taxes, and gratuity. The evening begins 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 addition, 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 other guests who have purchased their tickets separately should email us at info@botanerorockville.com.

TOUR OF SPAIN WINE DINNER

TUESDAY, JANUARY 14, 2025 | 6:30PM

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

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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 topnote of dried flowers; deep, full-bodied and vibrant / 94 points

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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

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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

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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

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CHOCOLATE CHEESECAKE

dark chocolate cheesecake, salty and spicy caramel sauce

PEMARTIN CREAM SHERRY

tart orange, red berries, salty minerality, a touch of citrus peel