"From the Extremaduran dehesas to the rice fields of Valencia. An exploration of how Spanish wine and cuisine share the same cultural and sensory DNA."
Aged Tempranillo with game meats, suckling lamb, or oxtail.
Salty white wines from Galicia to highlight the purity of Cantabrian seafood.
Cava to cut through the richness of a Spanish potato omelet or Andalusian fried fish.
From a dry Sherry to culminating with a long-aged, structured red.
The complexity of Valencian paella demands a wine that doesn't overshadow the saffron or the "socarrat". For an authenticity guide, portals like Foods and Wines from Spain suggest accompanying these dishes with structured whites.
Rosés from Navarra or Whites from Rueda (Verdejo).
The "contrast" pairing with dry fortified wines allows the palate to cleanse. According to the Sherry Regulatory Council, Manzanilla is the historical ally for bellota ham.
Fino or Manzanilla de Sanlúcar.
Castilian cuisine demands reds with soul. The subtle smokiness of a Rioja or a Ribera del Duero blends the crispy skin with the meat masterfully.
Tempranillo from Ribera del Duero or Rioja Reserva.
We look for high-acidity wines that cut through the fried food. The D.O. Rías Baixas stands out for its Albariño, the perfect marine counterpoint to Andalusian fried dishes.
Albariño from Rías Baixas or a Cava Brut Nature.
Not necessarily. According to experts from the DOCa Rioja, fatty fish like tuna pair excellently with young reds.
They require wines that balance their saltiness, such as a sweet Pedro Ximénez or full-bodied fortified Jerez wines.
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