6 of the best Spanish wines to pair with tapas

It shouldn’t come as a massive surprise that Spain can provide any style of wine you might fancy to drink with tapas.

Which, if you’re not familiar with it, it’s the Spanish word for the assortment of nibbles you get in a Spanish-style bar.

Which one to choose depends of course on your own personal taste and on the type of food you’re serving.

Tapas can embrace everything from a few nuts and olives to more elaborate hot dishes such as mushrooms and meatballs but here are the six wines I think work best.

Sherry*

Being a sherry fan I was bound to put it at the top of the list but in my view you can’t beat a good, freshly opened, well-chilled fino with the basic tapas of almonds, olives, manchego (cheese) and jamon. (Especially jamon!) Though with hot tapas like chorizo, mushrooms and meatballs (albondigas) I’d choose an amontillado. Waitrose has got a particularly good range under the Solera label.

Cava

Spain’s sparkling wine has suffered a bit of a hit since consumers switched to prosecco to the extent that it’s now both under-priced and underrated. It’s also a really good match for fried tapas such as chipirones (squid) and croquetas.

Rosado

Rosado is the Spanish name for rosé. Most comes from Rioja and neighbouring Navarra and is generally stronger and deeper in colour than those from Provence, which means it can cope with big flavours like spicy chorizo and allioli. Another good all-rounder.

Rueda

If you like sauvignon blanc you’ll like Rueda - in fact that’s what it’s sometimes contains although it’s more often based on the local verdejo which tastes very similar. Not all are good - they can have a coarse, catty taste about them - but the best are deliciously fresh and zesty. (Beronia does a good one which is stocked by Waitrose)

Rioja

I’m not talking about aged rioja here but young vivacious joven and crianza riojas that haven’t spent much time in barrel. They’re cheaper than the more mature reservas and gran reservas too. A good option for meatier tapas and for winter drinking.

Mencia

Perhaps the only one of these wines you might not be familiar with. It comes from Bierzo and Ribeira Sacra in the north-west of Spain and has a similar fruity character to Beaujolais. A good quaffing red for summer drinking, it would be good with cecina (cured beef), jamon iberico or indeed anything porky. (If you like it you’ll probably enjoy Bobal too)

*If you’d like to know more about sherry pairings download my book 101 Great Ways to Enjoy Sherry 

Top photo © marcin jucha at shutterstock.com

Christmas pairings with port, sherry and madeira

You may well have given a fair amount of thought by now to what you’ll be drinking with your turkey or goose and have set treasured bottles of Bordeaux or Burgundy aside for the main Christmas meal. But what about all the other occasions over the festive period which these days tends to stretch a good 10 days into the early New Year?

If your house is anything like mine you will have wildly overcatered and your fridge, storecupboard and cellar will be overflowing with ingredients and bottles that might be required for unexpected guests.

You will also, I guess, have many occasions when a snack rather than a meal is required or when you simply can’t face making a pudding on top of all the other cooking you’re doing.

This is when your battery of fortified wines comes into its own, turning a scratch meal into a treat, creating an unusual and tempting cheeseboard or, along with a selection of festive cakes, biscuits, dried fruits or chocolates, keeping the sweet-toothed happy at the end of a meal.

Here is a selection of ideas for seasonal food and fortified wine pairings, some classic, others a little more off-beat.

Fino and Manzanilla sherry

In danger of being overlooked amidst all the bottles of port and sweeter sherries, a fresh fino or manzanilla is exactly what you need as a refreshing Christmas pick-me-up. You can obviously drink it with olives (especially green ones), nuts (I’d suggest Spanish Marcona almonds which are particularly delicious) and tapas such as chorizo, serrano ham and Manchego cheese but this style of sherry is also particularly good with strongly flavoured seafood such as garlic prawns and smoked fish (surprisingly it’s one of the best wine matches I’ve found with smoked salmon).

You could also pour a glass with a few crostini or toast spread with those excellent inexpensve fish patés which you can now buy in any supermarket or even drink it with an antipasti plate of mixed salamis and grilled vegetables. A must for every Christmas fridge.

Pale cream sherries and white port

Particularly delicious with fresh fruit-based starter salads such melon and ham or pear and blue cheese or with fresh fruit desserts such as a fruit salad (served well chilled like a dessert wine). An attractive and unusual pairing for milder blue cheeses such as blue Brie, Gorgonzola dolce or with panettone.

Dry amontillado sherry/palo cortado/dry (e.g. verdelho) madeira

A fuller, richer style of sherry or madeira that also goes particularly well with nuts especially almonds, brazil nuts and hazelnuts (try it with the middle eastern spiced nut and seed dip, dukkah) It is also a less conventional, but successful partner for hard cheeses such as cheddar, Manchego and other sheeps cheeses.

It’s great strength though is with the fabulous Spanish jamon iberico and with hot tapas such as mushrooms in sherry and ‘albondigas’ (little meatballs) that make a good snack meal during the holiday period. Serve cool rather than at room temperature or fridge-cold.

Dry oloroso sherry/full-flavoured dry madeira

Producers at sherry dinners often partner this style of sherry with main course game dishes such as partridge or pheasant. It’s always an impressive match but one I think we’re all less linclined to indulge in over Christmas when there are so many good bottles of red wine around.

Leftovers though are another matter. This style of sherry and madeira is the perfect ingredient to jazz up a few tasty morsels of cold pheasant, duck or, best of all, goose or a sandwich made with any of those meats. It’s also the perfect accompaniment for a cold game pie or a rough country paté or terrine. I also tend to reach for this style of sherry with smoked meats such as duck, and venison and with cured meats such as bresaola and it makes a good match with strong hard cheeses such as mature Gouda, Mimolette, Parmigiano Reggiano and Asiago.

While you’ve got the bottle open, a dash - heretical though it may sound to suggest it - also does wonders for a gravy or a rich beefy stew.

Sweet oloroso sherry/bual madeira, malaga, sweet moscatel

Sweet oloroso sherries, madeiras and moscatels can taste like Christmas pudding themselves so you may feel it’s overkill serving them wtith a Christmas cake or pudding. I’m not so sure about that. Christmas is a time for overindulgence so on the basis that you can’t have too much of a good thing I’d suggest adding a generous dollop of mascarpone or ice cream to your pud which will show off the puddingy flavours of your wine to perfection. T

They’ll also go with other Christmas bakery such as Stollen, panforte and similar products such as the delicious Australian Norcia Nutcake (in fact almost anything with dried fruits such as figs, dates or prunes). I once had an old Bual with a prune sabayon and it was a wonderful match.

You could also, if you fancied a break from mince pies, lay out a selection of Spanish nougat (turron), biscuits such as Polvorones and Ines Rosales (sweet olive oil-based biscuits) and dried fruits such as figs, dates and large moscatel raisins and serve them with sweet sherry instead of a dessert as a kind of sweet tapas.

And for another break with tradition why not try sweet sherry or madeira rather than port with your cheeseboard, especially with richly flavoured cheeses such as Mimolette and blue cheeses such as Gorgonzola or Cabrales.

PX sherry and Malmsey madeira

Almost too rich to serve with anything else sweet with the possible exception of vanilla ice cream or - a signature dish at London’s much loved restaurant Moro - Malaga raisin ice cream with Pedro Ximenez. The temperature helps cut the sweetness. The sherry adds a real luxury note to the ice cream.

Late bottled vintage and other younger ruby ports/vin doux naturels such as Banyuls and Maury/late harvest Zinfandel

Dark chocolate is the pairing par excellence for these dark, rich brambly wines, especially chocolate desserts that incorporate cherries or other red fruits. Young ports really will cope where other dessert wines falter. Try them lightly chilled with a buche de Noel (French style chocolate ‘log’ or roulade)

They’re also particularly good with blue cheese, most famously stilton (though I do think at Christmas vintage port has the edge as I’ve suggested below). Why not serve an all-blue cheeseboard for a change including a mild blue for those who can’t cope with stronger flavours?

A snack of a warm mince pie, a couple of fine slices of crumbly Stilton and a small glass of Late Bottled Vintage port goes down particularly well when you can’t face anything more substantial to eat. And don’t forget port makes a great addition to any mulled wine.

Tawny port

Probably my favourite Christmas drink because it’s so versatile. You can drink it chilled as an aperitif like an amontillado sherry, serve it as a substitute for dessert wines (especially with any dried fruit or nut-based dessert or bring it out with the cheese (it has a particular affinity with sheeps cheese and membrillo (Spanish quince paste) and with Cheddar)

The best pairings with depend on the age of the wine. The older the tawny the more likely it is to go with raisiny, figgy flavours - 20 year old tawny is an excellent companion for Christmas cake. Younger, 10 year old ports especially modern styles like Otima, are particularly good with any dessert that has a caramel or toffee note - creme brulée, apple or banana tatins or sticky toffee pudding for example.

They’re excellent with nut-based tarts like walnut or pecan pie, with pumpkin pie (I’m getting hungry, here) or plain, moist, densely-textured cakes like madeira and pound cake. You could also sip a chilled young tawny with panettone as an alternative to Vin Santo. And they’re an indulgent partner for a dried fruit compote.

Vintage port

The bottle you’re most likely to have open at Christmas I would guess. And yes, it probably is the ultimate match for Stilton, in terms of what people expect though it’s an equally good pairing with mature Cheddar. To assist the combination I would suggest you lay on some quality dried fruits such as moscatel raisins or fresh Medjool dates.

Like late bottled vintage port, vintage port is also good with chocolate - a flattering accompaniment to top quality hand-made chocolates and artisanal chocolate bars or (particularly delicious) chocolate covered figs.

This article was first published in the December 2007 issue of Decanter magazine.

Photo © philipbird123 @fotolia.com

The best pairings for prawns or shrimp

A freezer staple in my house, prawns or shrimp are quick and easy to cook but what should you drink with them?

Like other ingredients it depends how you cook them.

The simple plate or tankard of cooked prawns in the shell is a different customer from a spicy Thai prawn curry but in general prawns or shrimp have a delicate flavour that you want to respect. Your wine should act like a squeeze of lemon which generally points to a white or a crisp rosé.

Great wine pairings for prawns

Prawns or shrimp on the shell

A seasonal treat so the simpler the wine the better. I love those French seaside whites like Muscadet or Picpoul de Pinet with freshly cooked prawns. Italian whites like Pinot Grigio and Greco di Tufo also work well as do Vinho Verde, Albarino or a crisp Sancerre. Unoaked fresh whites in other words. Nothing wrong with a glass of prosecco though, obviously.

Prawn or shrimp salad

Similar wines to the above should also work unless the salad has a richer ingredient like mango or a spicy or zesty dressing in which case I’d be looking for a white with more personality like a sauvignon or semillon or a blend of the two.

Prawn or shrimp cocktail

Again it’s more about the sauce than the prawns, especially if it’s the classic marie-rose sauce. I haven’t found a better pairing than an off-dry riesling though a fruity rosé works well too (and has the virtue of being pink if you’re colour-theming your pairings ;-)

Garlicky prawns or shrimp

Garlic LOVES sauvignon blanc so that’s a good starting point. Other citrussy whites like Rueda, unoaked white Rioja, Godello, southern Italian whites like Fiano and Falanghina and English Bacchus will all work. Goodness, almost anything barring a big oaky chardonnay will do. Try manzanilla or fino sherry too.

Prawn or shrimp curry

How hot is the curry? If it’s a korma or dry tandoori try a fruity rosé, if it’s a Thai green curry, a pinot gris or a medium dry riesling may be the better pairing.

Spanish prawn or shrimp rice dishes like paella

Often contain chorizo, certainly seasonings like saffron, garlic and pimenton so they can be quite spicy. Dry Spanish rosados such as those from Rioja and Navarra work well but you could even try a young (joven) red Rioja.

Prawn or shrimp linguine - or other pasta

If your sauce is tomato-based like this one I’d lean towards a dry Italian white or light rosé like a Provence rosé or Bardolino. If it’s creamy like this tagliolini with prawns and treviso try a white with a litlle bit more weight and roundness like a Soave, Gavi, Chenin Blanc or Chablis

See also

Prawns and Greco di Tufo

Prawn raviole and white Bordeaux

photo © bit24 - Fotolia.com

The best pairings for sweet oloroso and PX sherry

Sherry gets a bad rap for being granny’s tipple of choice but if you’ve never tried an authentic Spanish style sweet sherry you haven’t lived.

There are two main kinds: sweet olorosos (though no longer officially referred to as that) which are aged without a protective layer of flor (yeast) and which I always think taste like liquid Christmas pudding and intensely treacley PX which is made from raisined pedro ximenez grapes. And cheaper cream sherries which are sweetened olorosos.

They are, of course, delicious to sip on their own but here’s some suggested pairings

Sweet oloroso and dark cream sherries

Blue cheese such as Stilton, Dorset Blue Vinney, Gorgonzola and Cabrales, especially with grilled figs

Mature Parmigiano Reggiano (parmesan) or Grana Padano

Mature sheeps cheeses such as Manchego

Mince pies

Eccles cakes

Panforte

Stollen

Christmas cake

Turron (Spanish nougat)

Dried fruits such as figs, raisins and dates

Nuts, especially brazil nuts

Pecan pie and walnut tarts

Pumpkin pie

Tiramisu

Chocolate creme brulée

Chocolate chip cookies

Coffee-flavoured cakes and desserts

Barbados cream/muscovado cream (see Nigella recipe here)

Caramelised banana desserts such as banana tatin

Millionaire's shortbread (shortbread with a toffee and chocolate topping)

Bitter orange- and marmalade-flavoured cakes

Gingerbread

Game terrine (I’d generally go for a drier sherry but it can work as you can see here)

Foie gras, if you eat it.

PX sherry

Ice cream especially vanilla, rum and raisin, brown bread and salted caramel ice cream (poured over as well as drunk with)

Dark chocolate

Chocolate brownies

Chocolate sorbet as in this delicious dessert

Intense, dark chocolate tarts

 

More food and sherry matches:

• The best food pairings for dry oloroso sherry
• The best food pairings for amontillado and palo cortado
• The best food pairings for fino and manzanilla sherry