Regional wines to accompany Spanish tapas
Spain is synonymous with great wines and delicious tapas. There's nothing better than combining both to make the gastronomic experience of your visit to any destination in the country unforgettable. Here begins a journey through several regions and their best wines to pair with typical dishes, prepared with love, ingenuity and high-quality products.
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Lands of Castile: Aroma and strength
In Castile-La Mancha, the land of Don Quijote, surrounded by vineyards and endless plains, lies Valdepeñas, a town in the Ciudad Real world-famous for its red wine. You can enjoy it with chorizo in cider, a kind of meat pâté called morteruelo, spanish omelette, or with a small clay pot full of porridge or migas manchegas (Manchego-style breadcrumbs).Let's continue through Castile and Leon in search of the comforting taste of a good Ribera del Duero, snacking on some crispy torreznos, ham croquettes, pinchos morunos (pork skewers), a serving of hornazo (meat pie) or the typical patatas bravas (potatoes with a spicy sauce).Verdejo is a white grape variety that is gaining more and more of a following. For example, the verdejo made in Rueda (Valladolid), perfect to accompany anchovies in vinegar and all kinds of pickled items.
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The uniqueness of La Rioja and Aragon
In Aragon, red wines pair especially well with meats and go perfectly with ham with chorreras (type of cured ham) or a toast of Iberian cured meats. They also produce high-quality white wines. Try them with roasted mushrooms stuffed with diced ham, garlic and parsley. They are a delight!Very close by is La Rioja, whose designation of origin is one of the most well-known in the world when it comes to Spanish wines. The most typical tapas of the region are patatas a la riojana, a “marriage” of two types of anchovies (cured and marinated), stuffed piquillo peppers with cod brandade or minced meat, morros tostados (grilled pig's snouts) or embuchado a la plancha (a traditional cured meat, thinly sliced, grilled and served hot.) The possibilities are endless.
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Northern Peninsula: With a taste of the sea
If there's one wine that pairs perfectly with fish and seafood, it's undoubtedly white wine. In Galicia, they have both in abundance and with exceptional quality. There they make the fresh and fruity Albariño, which pairs very well with tapas such as steamed mussels, a piece of tuna empanada (a savory pastry filled with ingredients like meat, fish, or vegetables, typically baked or fried) or pulpo a feira (a Galician dish featuring octopus, boiled and served with paprika, olive oil, and sea salt, often accompanied by bread or boiled potatoes). Some of the most notable designations of origin are those of the Rías Baixas, Ribeiro and Ribeira Sacra, sensational with Padrón peppers or calamares a la romana (squid rings battered and deep-fried).Txakoli, from the Basque Country, is eaten with gildas, breaded cod or mushroom omelette. Don't miss the opportunity to try Getaria red vermouth, along with fried or pickled anchovies, cheese toast, nuts or a pintxo of foie gras.
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Andalusian joy and Extremadura tradition
Enjoy a tapa of garlic prawns, olives or grilled sardines with a white Jerez Designation of Origin (D.O.), the emblem of the Manzanilla or Finos wines so typical of the Feria de Abril. In Andalusia, there are also notable wines such as those from the D.O. Montilla-Moriles, D.O. Malaga or Cazalla de la Sierra. Imagine savoring these wines with ensaladilla rusa (creamy potato salad with tuna), gamba blanca de Huelva (delicate white shrimp), tortillita de camarones (crispy shrimp fritters), pescaíto frito (small fried fish), or salmorejo (thick chilled tomato soup with ham and egg). Irresistible!The D.O. Ribera del Guadiana and D.O. Matanegra of Extremadura are fantastic to pair with hearty sarters such as a tapa of Iberian ham, Torta del Casar cheese, cochifrito (crispy fried pork), pringue (a rich pork spread), or chanfaina (a lamb-based stew).
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A hint of Mediterranean elegance
Among the sparkling wines you will find the typical Catalan cava and its many varieties such as brut, semi-dry or sweet. The one from Penedés (Barcelona) is sensational to drink while trying a coca de recapte (with aubergine and peppers), grilled prawns, green asparagus, salmon toast and almejas a la marinera (clams cooked in a savory sauce made with white wine, garlic, onions, tomatoes, and parsley). But the best thing is that they don't just go well with savoury food. Something special about these sparkling wines is their excellent pairing with the typical desserts of these areas: Apple pie, tiramisu, crema catalana (similar to crème brûlée), flan or a lemon sorbet.In the Region of Valencia, where in addition to paella, they know a lot about rice and fideuás of all kinds, a magnificent option is the D.O. Utiel-Requena. Another alternative, this time in Murcia, is to try the meatballs in tomato sauce and picado de morcilla (crumbled blood sausage) on toast, paired with a Jumilla red wine.
Each glass of wine and each tapa expresses the essence of the territories and invites you to enjoy every moment. Spain is a gastronomic paradise that encourages you to discover its regions not only through sight, but also through taste and smell. Enjoy!
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