Join Glasgowist at The Spanish Butcher for a special tasting menu dining experience. Readers will enjoy a spectacular introduction to the popular city centre restaurant with a five course meal alongside expertly selected wine pairings. Tickets can be bought here.
Experience a taste of The Spanish Butcher
We are excited to welcome Glasgowist and guests to our tasting evening in which you will enjoy a unique experience exploring a selection of extraordinary wines from the vineyards of Spain paired with five mouthwatering dishes from The Spanish Butcher, including the finest grades of Galician beef, the most premium Iberican Jamon and the freshest of seafood.
The Spanish wine scene is going through exciting times. Its 70 regions are full of dynamic, talented winemakers who are making more and more delicious and individual wines for us to enjoy. David Prow from Bibendum Wines will be taking you through each wine as the night progresses.
Guests will enjoy five courses, with five wines for £50.
1 – IBERICAN BELLOTA SLICED MEATS
Jamon, chorizo, salchichon, cecina de buey and bread
LLOPART BRUT RESERVA CAVA Llopart Brut Nature Reserva is a cava with fine and constant bubbles with a pure bouquet, dry and soft with a perfect finish.
2 – SMOKED SALMON RILETTE
Charred grapefruit, saffron crème fraîche, lemon gel, toasted pistachios
DOMINGO MARTIN ALBARINO 2017 Rich and generous flavours of ripe peaches and pears, backed by vivid lemon and mineral acidity. A wellbalanced wine with a fresh finish.
3 – ABANICO IBERICO DE BELLOTA PORK
Artichoke & olive purée, mojo dressing
PAGO DE VALDONEJE MENCIA BIERZO 2017 A juicy wine with dark berry, cherry and raspberry aromas. Soft and silky with a touch of spice.
4 – SEARED GALICIAN FILLET
Manchego fries, sautéed padrons, Pedro Ximénez sherry jus
TOMAS CUSINE VILOSELL 2016 This wine is bursting with red fruits, a bit of spice and some cedar wood. It is an intense, full-bodied wine.
5 – SANTIAGO ALMOND TART
Mascarpone cream, spiced pear
ALVEAR PEDRO XIMENEZ SOLERA 1927 Warmer and further inland, Montilla is Pedro Ximenez country and the grape is used for both dry and sweet wines. The Solera System for this wine was started in 1927.
