As well as drinking wine I like to cook. So how to pair Wines of The World with Spanish food? Here are a selection of some of my favourite wines paired with some traditional Spanish dishes.
An ‘almuerzo’ made in heaven is Spanish omelette with chorizo and a glass of Malbec from Argentina. The oily, spiciness of the food combines superbly with the full bodied, ripe red fruits and touch pepper that you find in a good Malbec, such as Humberto Canale from Patagonia. A winery that I only discovered only last year when tasting Malbecs from all over Argentina.
Syrah from the Rhone in France, such as Papillon Croze Hermitage, a big wine, warm with ripe red berry fruit and a touch of spice. This wine is perfect with a succulent dish of roast game or a gazpacho manchego, a hearty dish that needs a big wine.
The same grape variety but with a different name, Shiraz, grown in Australia makes excellent wines that are distinctive and different in style, fruitier and softer but still full bodied. Try a Shiraz from the Mclaren Vale region, D’Arenberg is a winery that produce consistently top Shiraz wines. Perfect with grilled spring lamb cutlets and grilled vegetables, simple, top quality fresh ingredients.
Continuing in lands far away, another combination that works well is Pinot Noir from New Zealand, with aromas of red berries and flowers, silly texture is a versatile grape, with Calçots, which are now in season. Succulently barbecued calçots with Yealands Pinot Noir New Zealand – a superb combination.
Full bodied Cabernet Sauvignon with its rich blackcurrant flavours with smooth tannins goes great with jamon serrano and cured Sheep’s Cheese. Chateau St Michelle Cabernet Sauvignon from Washington is one of my preferred choices when combining with cold meat and cheese.
Sauvignon Blanc from New Zealand or a Pouilly-Fumé from France distinctive styles of wine from this very versatile grape with citrus, tropical and herbal flavours. Served chilled on a summers day by the beach with paella. Olé!
Chardonnay is one of the most widely planted white grape varieties. Originally from France you can find it in most countries where wine is made, notably Australia, South Africa, USA and Chile Choose and unoaked Chardonnay, such as Monte Gras from Chile and serve it chilled with pan fried sole or plaice or grilled chicken.
A dry German Riesling with deep fried food, like calamares make a heavenly combination. What could be better than sitting around with friends enjoying Riesling and ‘calamares a la romana’ as an aperitif.
Of course, Champagne is the best food wine of all. Its natural acidity, which is the backbone of any wine, and mousse of fine bubbles works well with a wide range of dishes.
These suggestions are only scratching the surface as the possibilities are endless, it just takes a bit of imagination and experimentation adding variety to mealtime.