Spain is rich in culinary history and it would be a waste if we don’t know how to pair them with wines. The best way for pairing is (almost) always go with local wines. In this post we aim to give you brief knowledge about basic Spain wines and tapas pairing.
Tapas that contain large portion of tomato or peppery spices like paprika go well with rosé wines, including pink Cava.
Also, they go beautifully with light red wines – especially those that are fresh and without the scent of oak. Look out for wines made from indigenous Catalonian grape varieties like Trepat or Sumoll; these match perfectly with the perfume of the small delicious pimientos de padrón.
These salty meat dishes are complicated and may fiddle with tannins and acidity so we can use a dry still or some Cavas with lactic aromas to help balance the acidity. Plus, the oily texture of olives and anchovies blends perfectly with sparkling wine.
Additionally, a dry Fino or a Manzanilla Sherry will excite you if you have these as aperitif.
Spain is famous for its seafood thanks to their blessed geolocation. With the Mediterranean to the east and the Atlantic to the west, there’s a rich range of seafood dishes for us to explore.
One of them is Paella, a dish combining many flavor and textures into one package. To conquer such complicated tastes, an Albarino is the answer. This zesty, aromatic white wine is the perfect foil for paella: fresh enough to add a little zip to proceedings yet subtle enough to not overwhelm any flavors.
For Mediterranean garlic shrimp, we advise you to go with a rosé. This flavorful dish needs a fruity, refreshing rosé to complement all of the clean Mediterranean flavors beautifully.