Tinto Bar de Tapas


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In a Nutshell

Class demonstrates how to develop a well-tuned nose and palate for for enjoying wine and how to pair appropriate food groups with samples

The Fine Print

Promotional value expires Jun 13, 2016. Amount paid never expires. Reservation required. Limit 1 per person, may buy 6 additional as gifts. Limit 1 per visit. Book your spot via email only at bayviewwinetasting@gmail.com and please mention your Groupon number. Book early to avoid disappointment. Classes are limited to 30 students at a time. 48hr cancellation notice required or fee may be required according to policy. Must be 19 years or older to enroll.May require ID check. Classes do not run on holidays or on Mother's Day. Taxes not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • C$69 for three-hour wine tasting and cheese pairing class (C$129 value)

Sommelier Otta Zapotocky lead three hour classes that teach groups of up to 30 students to search out the flavors in six fine wines and find the best cheese pairings for each sample. Charcuterie, light tapas, and dessert will also be available throughout the class, which runs Sundays at 3 p.m. or 7 p.m. and Mondays at 7 p.m. until June 13.

Tinto Bar de Tapas

Basque Country—a region that stretches across both France and Spain—touts cuisine influenced by both nations, as well as its proximity to the sea and fruitful valleys. The perfect focus for Otta Zapotocky, the restaurateur responsible for French bistro L'Avenue, who wanted to experiment with more Spanish flavors. Otta has worked at the 5-diamond-awarded Five Sails in Vancouver, Araxi and Il Camineto di Umberto in Whistler, Deep Cove Chalet, Brentwood Bay Lodge, and Sooke Harbour House in Victoria, where he became an Instructor for WSET, one of the oldest running wine education program leading to the prestigious "Master of Wine" designation. Now, at his upscale Leaside at Tinto Bar de Tapas, people can share small Basque dishes with friends. The chorizo à la sidra is pan-fried in Basque cider, while the marinated octopus and steak tartare are seasoned with paprika, the region's most popular spice. Of course, cured meats abound. The jamon ibérico platters are most popular, with up to 70 grams of the prized bellota cuts on a single plate. The restaurant has even been named as one of the best Spanish restaurants in Toronto by blogTO. Book early, as this small and intimate hot spot fills up.

Customer Reviews

amazing place. Sooo good.
Rae M. · June 11, 2016
Excellent food and service. It's surprisingly filling for four tapas, even before considering complimentary bread.
Vincent K. · August 12, 2016
The food is creative and very good. The atmosphere, casual. The staff, great. I will definitely return.
Dsmikle · July 29, 2016

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