Pairings | Teroldego
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.
Spaghetti carbonara - spaghetti with a creamy bacon and egg sauce - is one of my all-time favourite pasta dishes but what’s the best wine pairing for it?