The closest result so far on one of our food and wine matching polls ended with rosado (Spanish rosé) and fino sherry neck and neck as the best match for tapas with 30% of the vote, closely followed by Rioja on 24% which had topped the poll for a good few days. Spain's sparkling wine, Cava, came fourth with 16% of the vote.
As a massive sherry fan I confess that I find it hard to envisage any other drink with tapas but when you’re invited to experience an off-the-wall pairing you go - or at least I do.
Sometimes you get in a rut with a particular food and wine combination - maybe on a ‘if it ain’t broke, why fix it? basis. Such is the case for me with tapas which I tend to recommend pairing with something Spanish - usually manzanilla sherry or - depending on the amount of seafood - a crisp Rueda, dry Spanish rosado or a young Rioja or similar Spanish red.
I was reminded just how enjoyable this combination is the other day when I dropped by London’s latest tapas bar Barrafina and enjoyed a pre-dinner pick-up of a glass of Hidalgo with some al-i-oli and toast. The sharp tangy sherry was the perfect foil for the crisp toast and silky, garlic-flavoured mayo that accompanied it.
I’ve been a huge fan of Brindisa, the Spanish food importer who was probably more responsible than anyone for putting chorizo on our culinary map. They have a great shop in Borough Market and a number of convivial tapas bars so it seemed good news when they announced they were opening Tramontana, a restaurant based on 'speciality dishes from the Spanish Mediterranean'.
This month’s issue of Observer Food Monthly hasa special on TV dinners featuring celebrities talking about their favourite snacks. Very few beverages are mentioned so I thought I’d suggest a few pairings ;-)
A great recipe for a simple tapa from José Pizarro's lovely new book Spanish Flavours. José, as you may know if you're based in the UK, has a cracking tapas bar in Bermondsey called José and, appropriately enough, a slightly more formal restaurant in the same street called Pizarro.
To mark the first ever World Sherry Day I’m running a new series of posts on the best food matches for different styles of sherry, starting with fino and manzanilla.
None of you I’m sure can have failed to notice just how many different bottles of rosé are now available on the average supermarket or wine store shelf. From being a summer speciality to quaff with summer food there are now rosés for almost every type of food and occasion just as there are different styles of white and red wine.