Spanish fun in the Funk Zone

Ninth Symphony (or Pink Floyd’s Dark Side of the Moon) on a transistor radio.

My favorite overall type of stemware is the traditional Burgundy glass: its tulip shape allows for maximum swirling, helps magnify aromas, and expertly delivers your favorite vinous nectar to an optimal spot on the palate, at least in my experience.

Do a side by side comparison of the same (good quality) vino in two different glasses: use a nice, big Burgundy stem and pit it against a thick, short and shallow goblet emblazoned with the “Barstow Wine Festival” logo, one that you picked up at a flea market in the ‘90s and hid in the rear of the kitchen cupboard out of

The difference in aromatics, flavor, palate impression and overall appreciation will you’ll be tasting two different wines, even though they were poured from

The easiest way to enhance wine is to make a moderate investment in sound It’s a shame to inhibit the full impact of a well crafted red or white. After all, would you visit the Louvre while wearing sunglasses, or dine at the French Laundry during a bout of sinusitis?

If you have an interest in learning first hand the value of a proper wine sipping vessel, you’ll want to attend a class sponsored by Riedel and Coast 2 Coast Collection on Feb. 24th at La Cumbre Country Club. Learning about wines and how to taste them is an art and so is choosing the right glass for each wine. You will learn why the shape of the wine glass matters when tasting wine. Each guest will receive a Riedel wine glass tasting kit including four wine glasses with a $140 value, wine tasting with 90 points and above featuring red and white wines and a special chocolate wine pairing. Tickets are $95 per person. A light buffet dinner will be served following the wine class. Space is limited to 60 guests. Participants must be 21 years or older. Please contact Coast 2 Coast Collection at (805) 845-7888 for more information.

Bob Wesley writes on wine related matters and lives in Santa Barbara.

The Funk Zone’s newest dining hotspot, Loquita, is the latest venture by the team behind such neighboring establishments as The Lark, Les Marchands, and Helena Avenue Bakery. Loquita, which takes its name from the Spanish colloquial term for a wild, fun-loving young girl, is a new restaurant concept dedicated to the culture and food of Spain, but with a California interpretation.

With executive chef Peter Lee at the helm, the menu consists of inventive spins on traditional pintxos, tapas, and large plates meant for sharing, like Wagyu Beef Carpaccio, Tortilla Espanola, and Spanish Octopus with Black Garlic Aioli and Potato. Their signature paella – offered in vegetarian, fried chicken, and seafood versions – is prepared to order and should definitely not be missed! To complement the food, Loquita offers a wide selection of local and Spanish wines as well as a full cocktail program specializing in gin and tonics.

Multiple seating areas include the bar, dining room, outdoor patio, and a standing-room-only pintxos bar known as Poquita. Loquita’s environment is both classic and chic, with details that are evocative of Old Spanish Santa Barbara, but in a clean, contemporary setting. It’s a place you’ll want to go to socialize, eat and drink, making it a Spanish restaurant with staying power in Santa Barbara. Cheers!—

By Hana-Lee Sedgwick

202 State St. 805-880-3380.