Events - Arroyo Vino Restaurant & Wine Shop in Santa Fe

Wine Dinner: Viños de España y Pintxos

May 20, 2019 By arroyovino

A pincho (Spanish: [ˈpintʃo], literally “thorn” or “spike”), pintxo (Basque: [ˈpintʃo]) or pinchu (Asturian: [ˈpintʃʊ]) is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in La Rioja, Cantabria, Asturias, the Basque country and Navarra. They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and in the Basque country and Navarre they are usually regarded as a cornerstone of local culture and society.

Brian and Julian just had a hectic visit to Spain, visiting a handful of of our favorite producers from Jose Pastor Selections. We’d like for you to experience a little of what that might have been like with our ‘Viños de España y Pintxos’ Dinner.

SNACKS
Marinated Olives & Marcona Almonds
Bread, Garlic Confit & Olive Oil

PINTXOS
Boquerones & Guindilla Peppers
Manchego & Membrillo
Serrano Ham & Pan Con Tomate
Salt Cod Fritters or Brandade
Stuffed Piquillo Peppers
Shishitos Peppers, Cumin Salt & Garlic Aioli
Grilled Scallions & Romesco
Mushrooms al Ajillo
Beet Salad with Anise Seed Vinaigrette
Razor Clams a la Plancha

MAIN
Grilled Beef Tenderloin
blue cheese sauce, papas fritas

WINES
Alberto Nanclares Paraje Miña Albariño Rias Baixas 2017
Bengoetxe Txacolina 2015
Luis Rodriguez Os Pasás Ribeiro Blanco 2015
Luis Rodriguez A Torna dos Pasas Ribeiro Tinto 2015
Guímaro Camino Real Ribera Sacra Tinto 2016
Guímaro A Ponte Ribera Sacra Tinto 2015
Laura Lorenzo-Daterra Camino de la Fronterra Tinto 2017
Viña Samoza Neno Valdeorras Blanco 2015
Viña Samoza Via XVIII Valdeorras Tinto 2016
Akutain Gran Reserva Rioja 2004

$125 per person, plus 20% service and tax
Seating is Limited
Reservations can be made by calling 505.983.2100
Due to the nature of the menu, there can be no substitutions or modifications.
Menu subject to change based on product availability

We recommend guests use transport alternatives (taxi, Uber, Lyft) when attending our events. It eases parking problems and avoids any surprise encounters with local law enforcement.

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This seminar is devoted to the undisputed king of American wine grapes and regions: Cabernet Sauvignon from the Napa Valley, in California. We will be hyper focused, within the category, to some of the top-tier, benchmark producers; labels and bottling that rarely get opened, the creme de la creme - Staglin, Heitz, Dunn, Dominus, et al. This is your chance to taste the greats! Seating is extremely limited.
Our own Brian Bargsten will be leading this seminar - a man who whet his wine appetite with classic Napa Cabernets before beginning his slippery slope into the etherial world of Burgundy. Line-up below...

$50 per person; credited back with purchases of $150 of wines from the tasting
Saturday March 21st; 1:00pm Sharp
Reservations Required; Call to Reserve

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This seminar is devoted to the undisputed king of American wine grapes and regions: Cabernet Sauvignon from the Napa Valley, in California. We will be hyper focused, within the category, to some of the top-tier, benchmark producers; labels and bottling that rarely get opened, the creme de la creme - Staglin, Heitz, Dunn, Dominus, et al. This is your chance to taste the greats! Seating is extremely limited.
Our own Brian Bargsten will be leading this seminar - a man who whet his wine appetite with classic Napa Cabernets before beginning his slippery slope into the etherial world of Burgundy. Line-up below...

$50 per person; credited back with purchases of $150 of wines from the tasting
Saturday March 21st; 1:00pm Sharp
Reservations Required; Call to Reserve

It`s unsurprising that we have a mild cookbook addiction. The best of them provide an education in both food and culture as well as delicious - and successful - recipes, while the lesser of the category provide pretty pictures and glimpses of ideas; Yotam Ottolenghi`s cookbooks do both. They are beautiful, at times tactile, slices of culture filled with recipes that are failsafe. Based in London where he runs a string of Delis and restaurants with his business partner Sami Tamimi, Ottolenghi is one of the preeminent faces (and palates) of modern Middle Eastern Cuisine. Born in Jerusalem of Italian and German heritage, he has a broad cultural base from which his cuisine draws freely. He has won many awards for his restaurants and cookbooks, including two James Beards; he is also a frequent food writer for the Guardian and has been featured on many BBC cooking programs. With ten cookbooks to choose from, not to mention a website, we had an overwhelming array of recipes and flavors to choose among

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It's unsurprising that we have a mild cookbook addiction. The best of them provide an education in both food and culture as well as delicious - and successful - recipes, while the lesser of the category provide pretty pictures and glimpses of ideas; Yotam Ottolenghi's cookbooks do both. They are beautiful, at times tactile, slices of culture filled with recipes that are failsafe. Based in London where he runs a string of Delis and restaurants with his business partner Sami Tamimi, Ottolenghi is one of the preeminent faces (and palates) of modern Middle Eastern Cuisine. Born in Jerusalem of Italian and German heritage, he has a broad cultural base from which his cuisine draws freely. He has won many awards for his restaurants and cookbooks, including two James Beards; he is also a frequent food writer for the Guardian and has been featured on many BBC cooking programs. With ten cookbooks to choose from, not to mention a website, we had an overwhelming array of recipes and flavors to choose among

One of the few uniquely American spirits, Bourbon has become a global phenomenon. Local whiskey expert Chris Romero will be leading our seminar and walking us through what makes Bourbon Bourbon and what differentiates it from other American whiskies, and guiding us through a stellar line-up from some of the best producers. The specific focus of this seminar will be mash build - the grain composition of each whisky - and finish - the barrel type(s) used in aging. Check out the line-up below...

$25 per person; credited back with purchases of $75 of whiskies from the tasting
Saturday February 28th; 1:00pm Sharp
Reservations Required; Call to Reserve

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One of the few uniquely American spirits, Bourbon has become a global phenomenon. Local whiskey expert Chris Romero will be leading our seminar and walking us through what makes Bourbon Bourbon and what differentiates it from other American whiskies, and guiding us through a stellar line-up from some of the best producers. The specific focus of this seminar will be mash build - the grain composition of each whisky - and finish - the barrel type(s) used in aging. Check out the line-up below...

$25 per person; credited back with purchases of $75 of whiskies from the tasting
Saturday February 28th; 1:00pm Sharp
Reservations Required; Call to Reserve

Tomorrow`s Izakaya Family Meal: 7:30 seats available!

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Tomorrow's Izakaya Family Meal: 7:30 seats available!

Pinot Noir is for Lovers!
Arguably the world`s favorite grape, Pinot Noir, is grown and vinified in almost every wine growing region on the globe. With so many choices, we could likely do a Pinot seminar a week and still have more to discuss and taste! This particular seminar will focus on the influence of terroir - that amorphous quality that encompasses a total picture of a grapes environment (and just a hint of jeu no se qua). The seminar will be conducted by our very own Brian Bargsten, a man who has visited countless Pinot producers and sampled an even more unfathomable amount from all corners of the world.

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Pinot Noir is for Lovers!
Arguably the world's favorite grape, Pinot Noir, is grown and vinified in almost every wine growing region on the globe. With so many choices, we could likely do a Pinot seminar a week and still have more to discuss and taste! This particular seminar will focus on the influence of terroir - that amorphous quality that encompasses a total picture of a grapes environment (and just a hint of jeu no se qua). The seminar will be conducted by our very own Brian Bargsten, a man who has visited countless Pinot producers and sampled an even more unfathomable amount from all corners of the world.

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