The best wine pairings for Navarra wines

Advertising feature: Navarra is one of the most forward-looking of Spanish wine regions offering boldly flavoured wines that are a match for a wide range of dishes.

Although its reputation was built on strong dry rosés (rosados) it now offers a range of generous, full-bodied reds that combine local grape varieties such as garnacha and tempranillo with international grape varieties such as merlot and cabernet sauvignon creating wines you can enjoy with many different cuisines.

What food to pair with Navarra’s best-loved wines

GARNACHA

Barbecued brisket by Andrei Iakhniuk at shutterstock.com

Garnacha (grenache) is a red grape variety native to Navarra which has been revived by producers around the region with some stunning results. It makes rich generous wines that are high in alcohol and therefore perfectly suited to red meat from barbecued brisket to lingeringly slow-cooked ox cheek or oxtail.

It’s perfect with the pork and bean dishes that characterise winter eating in the region but would be equally good with hearty dishes from further afield such Korea’s dwaeji bulgogi or beef in black bean sauce. (It isn’t afraid of either sweetness or spice). It’s also great - and you must try this - with a goulash.

If you don’t eat meat think vegetarian dishes based on pulses such as beans and lentils or the substantial savoury flavour of ingredients such as portabella mushrooms and aubergines. (Try it with the Chinese dish fish-fragrant aubergines which, incidentally, doesn’t include fish!)

In terms of cheese I’d be looking to blue cheeses such as Gorgonzola and Stilton and maybe even Spain’s punchy Cabrales.

Oh, and don’t forget roast turkey! Garnacha is the perfect wine for Thanksgiving and Christmas.

One to try: El Chaparral de Vega Sindoa 2019 Old Vines Garnacha

A bright, fresh garnacha with vivid intense fruit.

TEMPRANILLO-BASED RED WINE BLENDS

Gourmet burger by Marian Weyo at shutterstock.com

Navarra has gone its own way with its reds in recent years, blending international grape varieties like Cabernet Sauvignon and Merlot with its own Tempranillo, creating a unique modern style that’s both elegant and accessible.

If you want to keep it straightforward, particularly with older vintages stick to simply grilled or roasted meat, especially lamb which is wonderful in that part of Spain. This is also a great style to enjoy with a rare breed steak or with venison, especially if cooked in a red wine sauce. (You can sneak a bit to use in the recipe!)

These tempranillo blends are also great with a gourmet burger, especially with cheese or with roasted or grilled portabella mushrooms. In fact it’s hard to think of a better pairing than a good cheeseboard with maybe some of Spain’s fantastic jamon iberico (iberico ham) and other cold meats on the side. Seek out Spanish cheeses such as the local Roncal and Zamorano as well as the more widely available Manchego.

One to try: Principe de Viana Edicion Limitada 2017 (Great Grog has the 2018)

An elegant smooth, ripe, cabernet-based blend.

CHARDONNAY

Scallops in garlic butter by DronG at shutterstock.com

Chardonnay in Navarra is opulent and generous, among the best that Spain produces with a lovely lifted freshness that makes them particularly good with seafood.

You probably don’t need me to tell you what works with chardonnay but think of a Dover sole, swimming in butter, a fat grilled lobster (and chips) and a beautiful crisp roast chicken. Anything - chicken, pasta, mushrooms - with a creamy sauce - or a pie topping come to that. A chicken and tarragon pie with chardonnay is wickedly good as is s fine fish pie. Or a plate of roasted scallops and garlic butter (all to yourself!)

Corn is wonderful with chardonnay as is butternut squash so how about a butternut squash lasagna or risotto? Or indulge yourself with a glass for Sunday lunch - it’s perfect with eggs benedict.

Cheese might provide the one surprise though. I love a good red with cheddar but Navarra chardonnay is just as good. Give it a go!

One to try: Castillo Monjardín Chardonnay 2020

A rich, powerful chardonnay but, surprisingly, unoaked. The fact it’s grown at 650m of altitude contributes to its freshness.

ROSADO

Image by Kiattipong at shutterstock.com

The first thing that strikes you about Navarra rosé or rosado as it’s called in the region is the colour which is a deep intense, almost magenta like pink. That doesn’t mean it’s sweet, merely fruity with the structure to stand up to some punchy flavours. I immediately think of barbecue - it could cope with all those spicy marinades and sauces but it would be great with spicy south-east Asian food too. I love a rosado with a Thai green curry.

Nearer to home in Spain this style of rosé is great with paella, especially pork and rabbit-based ones and the perfect wine to take you through an evening of tapas. It would be great with the Navarra speciality menestra, a glorious soupy stew of spring vegetables. It can even handle tricky-to-match artichokes!

It’s obviously going to rub along just fine with seafood, especially lobster (again) or those wonderful Carabineros red prawns.

In terms of cheeses I’d pair a rosado with sheep cheeses and, particularly, goat cheeses. A Monte Enebro, one of my favourite goat cheeses, would be perfect.

One to try: Ozalder Rosado 2020

Deep, deep pink with bright cherry aromas and flavours.The classic Navarra style.

This is an advertising feature in association with D.O. Navarra

Top image © Brent Hofacker at shutterstock.com

The best food pairings for Grenache

Although grenache is a grape variety that is not often celebrated, it’s one that deserves a closer look. As usual it’s hard to pin down a definitive style but it’s fair to say grenache is usually full-bodied, soft and low in acidity. Some grenaches are pretty powerful - usually due to natural bedfellows like syrah and mourvèdre being blended in - others, like Côtes du Rhône, are easy-drinking.

Its natural homeland is the Southern Mediterranean, especially France and Spain where it is called garnacha but there are some fine examples from Australia, California and Washington State. It’s a great wine for autumn and winter drinking.

But what truly makes Grenache shine is its ability to pair beautifully with a wide variety of foods. Whether it’s robust braises and stews or classic British pub dishes, Grenache has no difficulty standing up to big flavours. In this post, we’ll explore the best food pairings for Grenache, with tips and insights that will help you make the most of this versatile wine. 

Top Food Pairings for Grenache

Braises and stews

My favourite type of food for grenache is braises and stews: long slow cooked roasts of pork or lamb that may even be a little bit fatty (shoulder of lamb and lamb shanks, for example). It suits daubes and stews with dark, winey sauces too

I like grenache too with classic French bistro dishes such as rabbit and hearty Spanish or Portuguese country cooking. It can take a bit of spice - I think there’s a particular affinity with paprika and pimenton. I enjoy a grenache with a goulash - and it would certainly go with milder curries like a rogan josh though I wouldn’t serve it with lighter Indian dishes. Grenache-based wines tend to go well with the slight sweetness of Moroccan tagines too.

British pub classics

A simple grenache or grenache blend like a Côtes du Rhône is a versatile match for many British pub classics like sausage and mash, shepherds pie and steak and kidney pie. Its absence of tough tannins also it a more accommodating match for cheese than many more structured reds, especially British regional cheeses such as Cheddar and Red Leicester. Grenache also pairs well with cooked dishes like macaroni cheese and with veggie bakes and lentil or bean-based dishes. Lighter, fruitier styles such as cheap Garnachas from Spain make good barbecue drinking - Grenache seems to like a bit of smoke.

Even the Christmas turkey!

A serious Grenache dominated red such as Châteauneuf-du-Pâpe is good with richer and gamier birds - I think it makes a great match for the Christmas turkey but you could also pair it successfully with guineafowl, pheasant or pigeon, especially if accompanied by caramelised roast root vegetables like carrots, beets and parsnips.

Priorat can take even more robust dishes such as venison and oxtail as you can see from this post though other grapes may have a more dominant influence.

There are of course also Grenache - or Garnacha - whites (characteristically earthy/Rhôneish) and strong, dry rosés - good partners for charcuterie and Spanish classics like paella and pork and beans and porty southern vin doux naturels like Maury, Banyuls and Rasteau which, like port, pair particularly well with chocolate, grilled figs and blue cheese (not all together, obviously!)

What not to pair with red grenache?

Well, it’s usually pretty high in alcohol so it wouldn’t be my ideal choice for steamed or raw dishes such as seabass or salads - even ones including meat - or subtle cuisines such as Cantonese or Japanese. It’s not great with citrus either which, for me, rules out Thai. And I think there are better matches for Italian food (most Italian ones) although Grenache is oddly good with dishes that contain cooked tomato and aubergine. But it’s a great seasonal wine - a warming, welcoming bottle to serve for the coming days of autumn and winter. Grenache should have its place in every cellar.

Photo ©Rostichep @fotolia.com

Which wine to drink with paella?

Paella, the iconic Spanish dish, pairs beautifully with a range of wines, but choosing between white, red, or rosé depends on the type of paella you’re enjoying and its key ingredients.

Recipes vary - and are much argued over - but traditionally the dish either includes chicken or rabbit or seafood like prawns, mussels or clams - not meat and seafood in the same dish.

Nowadays the idea of what goes into a paella is less strict though so here’s a guide to the wine pairings I think work best for different recipes whether they’re based on seafood (paella de mariscos), meat, a mixture of the two (paellal mixta) or vegetarian versions (paella de verduras). 

You’ll find that the wine you choose doesn’t need to be overly complex or expensive to complement paella perfectly. Instead, focus on wines with fresh, vibrant flavors that enhance the dish’s key ingredients without overwhelming them. Crisp whites, fruity rosés, and light-to-medium reds (and even sherry!) all have their place, depending on the style of paella being served. 

How paella’s serving style can influence the match

Paella is typically eaten at a relaxed sort of family gathering so I wouldn’t advocate anything too grand. 

A chilled dry rosé from Navarra or Rioja (one of the more traditional bottlings, not the more fruit driven rosés made in a New World style) generally hits the spot perfectly but there’s absolutely no reason why you shouldn’t drink an inexpensive red Rioja or other medium-bodied tempranillo or garnacha (grenache) or garnacha blends (again lightly chilled till cool rather than at room temperature). But I’d avoid ‘fruit-bombs’ or overly alcoholic, tannic reds.

Looking outside Spain, lighter reds and rosés from the neighbouring Languedoc-Roussillon would work well as would the new wave of characterful roussanne, marsanne and viognier-based Languedoc whites if white wine is your preference.

What I look for in a white with paella is an earthy richness rather than a sharp citrussy or floral character so I personally wouldn’t go for a sauvignon blanc or a riesling. (You’ll enjoy them more, I think, with simply prepared fried or grilled seafood on its own.)

Wine pairings for popular types of paella

Paella comes in many variations, each with its own unique set of ingredients and regional influences. Here are some of the most popular types of paella and the wines to go with them:

Paella Valenciana

Traditionally made with chicken, rabbit, and sometimes snails, along with green beans, white beans, tomatoes, rosemary, and saffron. This is the original paella from the Valencia region and often includes a mix of land-based proteins rather than seafood.

Wine pairing: A medium-bodied red wine like Tempranillo or Garnacha. 

Paella de Marisco (Seafood Paella)

This popular version focuses solely on seafood, such as prawns, mussels, clams, squid, and fish. It omits meat and relies on seafood stock to enrich the rice with a briny, oceanic flavour.

Wine pairing: A crisp, citrusy white wine like Albariño or Verdejo

Paella Mixta (Mixed Paella)

A fusion of meat (usually chicken or rabbit) and seafood, this type of paella also includes vegetables, making it a versatile and widely loved choice. It’s a more modern creation compared to the traditional styles.

Wine pairing: A versatile option like a dry rosé from Provence or a light, chilled red like a Mencía.

Paella de Verduras (Vegetable Paella)

This vegetarian version is packed with seasonal vegetables like artichokes, bell peppers, tomatoes, peas, and green beans. It’s often flavoured with herbs and spices but excludes meat and seafood.

Wine pairing: A light, herbaceous white wine such as a Verdejo or a Sauvignon Blanc.

Paella Negra (Black Paella or Arroz Negro)

Made with squid or cuttlefish and tinted with squid ink, which gives the dish its distinctive black colour. It has a rich, briny taste and is usually garnished with aioli for added flavour.

Wine pairing: A crisp, mineral-driven Albariño or a Godello from Galicia.

Paella de Mar y Montaña (Surf and Turf Paella)

Combines elements from both sea and land, such as chicken or pork with seafood like prawns or squid. It offers a mix of flavours and textures, blending the best of both worlds.

Wine pairing: A medium-bodied rosé, such as one from Navarra or a Garnacha rosé.

Paella de Bogavante (Lobster Paella)

A luxurious variation featuring lobster as the star ingredient, often paired with other seafood for a rich and indulgent meal.

Wine pairing: a fuller-bodied chardonnay always works well with lobster or try an oaked white rioja.

Image by EstudioWebDoce from Pixabay

Matching food and Priorat

I was reminded about my trip to Priorat almost exactly two years ago by my recent visit to the Roussillon which has a similar terroir. And I think the wines would go with similar kinds of food. These were my suggested pairings at the time . . .

Priorat has some of the most expensive wines in Spain but they’re also high in alcohol and reflect their wild, untamed terroir. There’s a marked difference between wines from ‘hot’ vintages like 2003 and 2005 and the more recent fresher cooler wines of 2007 and 2008 and between older vintages and younger ones. The former can develop quite bosky ‘animal’ flavours, particularly those that contain old Carignan but then, surprisingly some can be quite delicate, almost ethereal.

In terms of comparison with other wine regions I would think Châteauneuf is a better reference point than Bordeaux despite the presence in many wines of Cabernet Sauvignon and Merlot.

Although they obviously appeal to the Asian market to me they’re not the obvious bottle to reach for with subtle, delicate cuisines such as Cantonese or Japanese (although some of the top winemakers are making wines that would match well). The whites (which are again similar to those of the Rhône) are more suited to cooked shellfish, fish and vegetable dishes than to raw or lightly cooked ones.

Like most great wines most would benefit from being served with simple food and as full-bodied reds, grilled and roast meat, especially lamb and beef. The bigger, more broadshouldered wines would pair well with meat served rare with a degree of charring; older vintages with slow roasts like slow roast shoulder of lamb. Lighter more graceful wines from higher vineyards or more recent vintages could work with dishes like braised rabbit. (I particularly liked Sara Perez Ovejero of Mas Martinet’s suggestion of pairing her sumptuous Els Escurcons with braised rabbit wih olives and herbs)

In fact furred rather than feathered game seems a good direction to go. I’d also like to pair Priorat with venison, hare and wild boar (or rare breed pork), again slow-cooked. Think oxtail too. I found a slightly funky 2004 Vall Llach absolutely transformed by a dish of braised oxtail with Priorat and prunes, bringing its primary fruit once more to the fore. It just seems the right thing to do with such strongly terroir-driven wines to pair them with food from the region - or across the Pyrenees with dishes from south-west France. Priorat and cassoulet? Priorat and Toulouse sausages with Puy lentils? Priorat with duck confit? They’d all work.

Then of course there’s cheese. We didn’t have much while we were away but Priorat, which has much in common with rich, brambly wines like Amarone and those from the Douro, would make a good companion for stronger, more challenging cheeses, especially blues. And on the basis of successfully pairing a mature Manchego with some of the wines I’d definitely look at some of Spain’s other excellent sheeps’ cheeses.