The Oceanaire Seafood Room devotes an eveing to Rioja wines and chef-insired tapas. The set-up will include five tasting tables each one featuring a different paired wine paired with Spanish tapa. A garlic-charred octopus salad at Station 1 is served with CVNE Monopole Rijoa Blanco 2010. Station 2 features wine-braised chorizo with potatoes and smoked paprika and CVNE Rosasdo 2011. The other stations are serving pepper-crusted tenderloin seafood meatballs with Marcona-Manchego spread and mixed olives and Serrano ham-wrapped Cabrales-stuffed Medjool dates. The spread also includes various Spanish cheeses flatbreads mixed grapes and olives.