Pairings | Jamon
It shouldn't come as a massive surprise that Spain can provide any style of wine you might fancy to drink with tapas.
Manzanilla, as you probably know, is a fino sherry made in the port of Sanlucar de Barrameda rather than in the cities of Jerez or Puerto de Santa Maria which gives it its characteristic salty tang.
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
Rioja - and by that I mean red rioja - is one of the UK's best-loved wines and one of the easiest ones to match with food too.
White rioja is tricky when it comes to wine pairing as it comes in such contrasting styles. There are the crisp fresh unoaked white riojas which behave much like a sauvignon blanc and much richer barrel-fermented ones which can tackle more intensely-flavoured fish and meat dishes
This is not so much a wine pairing that’s greater than the sum of its parts as a great wine recommendation and food recommendation that happen to go really well together
There were other dishes on the table* - but it was the jamon de Teruel, a lesser known ham from Aragon in Spain, that was the standout pairing with the orange wine I was drinking last week.