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Aurelio Cabastrero Spanish Wine Dinner

  • Biga Restaurant 4329 South Peoria Avenue Tulsa, OK, 74105 United States (map)

1st Course

Shrimp Enchilada with Pineapple Pico de Gallo

Wine-Mar de Vinas Riss Baixis Albarino

Visual phase: Straw yellow with intense, clean and bright green tones.

Aromatic phase: Medium-high intensity, tropical notes, pineapple, passion fruit, melon and floral, jasmine, orange blossom.

Tasty phase: Mouth fresh, white fruit, apple, banana and citrus. very balanced

2nd Course
Chicken and Chorizo Paella

Wine-Vega Escal Priorat

(55% Grenacha, 25% Shiraz, 20% Carignon)

“Carignan contributes tannins, acidity and vibrant color to the mix, while Grenache delivers its trademark bright berryfruit flavors and high potential alcohol. Syrah – a generally better-rounded variety – serves to stabilize things a little, filling in the gaps with flavors of bramble fruits, cherries and sweet spices, and its natural balance of sugars, acids and tannins. The three varieties are key components of the classic Southern Rhone blend, and are often accompanied by Mourvedre.”

Spanish Pork Braise with Chickpeas

Wine-Vina Jaraba Crianza La Mancha

(80% Tempranillo, 10% Cabernet, 10% Merlot)

“The best examples of Cabernet – Merlot – Tempranillo wines are rich and tightly structured, with spicy, leathery notes and a wide range of black and red fruit flavors. This of course varies with proportions: more Cabernet often leads to darker, more intense wines, while higher proportions of Merlot can offer brighter, fruitier overtones. Vanilla accents are often detectable in these wines, betraying time spent in American oak.”


Natillas de Leche

(Spanish Custard)

$65 Per Person