Pairing food and wine
Still thinking twice about pairing red wine with fish or sipping bubbly with your burger? Forget the rules - these days, the best food and wine pairings are all about what you love. That said, here are some simple tips to help you make your next meal and wine combo unforgettable:
Acidity
When it comes to acidity, balance is key. If your food is more acidic than your wine, the wine can taste flat and lose its fruity notes. Spanish dishes like gazpacho or a fresh tomato salad pair beautifully with high-acid wines such as Albariño or a crisp Cava. Equally, high acid wines can cut through the fat of deep-fried food like calamari. In all aspects, the wine should complement the dish without overpowering it, considering acid in both parts is key to this.
Spice
Spicy foods can intensify the burn of alcohol, so it’s best to go for wines with lower alcohol content and a touch of sweetness. I’ve found some Spanish Rosados (rosés) with a touch of sweetness can be excellent matches for spiced dishes like patatas bravas or gambas al ajillo. That said, I’ve found the spice used in Spain is generally a warmer ‘paprika-esque’ spice rather than a hot chilli spice - which works in our favour.
Salt
Salt enhances the flavour of food and can make wine taste richer and smoother. It is also abundant in Spanish cooking. Not only does it give the wine’s body (percieved weight) some va-va-vooom but it also intensifies the fruit. Its last trick is that it decreases the perception of bitterness and acidity, as well as softening tannins. Salty dishes like jamón ibérico can work well with a copita of Fino Sherry, its bready nutty notes complement the jamón’s umami characteristics. Otherwise a youthful Rioja (perhaps a good Joven or Crianza) can slice through the fat and it will make the fruit really pop. So, can we call salt a superfood? I think so!
Sweetness
When pairing wine with sweet dishes, like turrón or chocolate churros, the wine should always be sweeter than the food. There are loads of fantastic sweet wines in Spain, some of my favourites are made from Moscatel grape (Muscat de Alexandria elsewhere in the world). Look out for ones from Malaga (they usually come in 50cl bottles), there are a number of super-talented winemakers making sensational sweet wines – seek one of these out and you won’t be disappointed. Do serve this well-chilled for ultimate enjoyment!
What grows with it goes with it…
Spanish wines and treasure-trove of local dishes are a match made in heaven. Pair your Valencian paella with a chilled bottle of Malvasía, enjoy grilled lamb with a bold Ribera del Duero, or serve octopus (pulpo a la gallega) with a light Godello. The idea is simple: regional wines often complement the flavours of traditional dishes from the same area.
So, for your next celebration, whether it’s Reyes or a casual evening with friends, experiment with these pairings and discover what you love most. If you are buying local food, try and buy a wine which is from that region too. It’s almost certain not to let you down. Don’t forget, ultimately, the best combination is the one that makes you savour every sip and makes the meal unforgettable!
If we can help with a very special pairing, do get in touch! We love talking about wine and are always happy to help advise.
Drop us a line on info@handpickedspanishwines.com
