Spanish wine bar and restaurant

Kaltur Events

Gonzalez Byass Internationals Wines Pairing with Spanish Food



2017 Jackson Estate, Green lip Sauvignon Blanc New Zeland.

The nose dominates with complex florals, ripe stone fruits  and fresh zesty citrus with pure mineral concentration taste.

Tuna and red pepper pie


2016 Domaine Zind-Humbrecht, Pinot Blanc, Alsace.

Bright pale yellow colour. The nose is intense with floral/fruity aromatics (honeysuckle, peach, melon…), sense of limestone influence, intense but elegant and tight. Very dry finish with a classic ripe acidity touch.

 Foie, Goat cheese, pistachio bombom


2015 Wirra Wirra Catapult Shiraz, McLaren Vale, Australia.

Ginger spice and bright blueberry fruits with notes of ripe cherry and raspberry. Touches of cedary oak and some complex pine needle and herbal nuances.

Omelate potato with onion


2016 Neil Ellis Bottelary Pinotage, Stellenbosch, South africa.

Specific vineyard sites, dry, fruity and full body with dark plum, cherry and blackberry fruit touched by notes of dark chocolate and elegant floral note  

Secreto iberico pork with piquillo pepper puree


Quinta do Noval Black, Douro valley, Port Dessert wine

Dark ruby colour, expressive nose showing ripe berry fruit and violet with subtle influences of wood and spice adding depth. rich, sweet fruit, smooth tannin.

 vanilla ice cream and dark chocolate truffle