It’s tapas crawl night? Have fun but good luck with that. Choosing tapas from the menu of enticing choices is much easier than finding a delicious wine to pair with them. But don’t worry – I have this covered. Read on to discover your new favorite wine with tapas.
From jamon Iberico (ham from acorn fed black pigs of the Iberico breed) to croquetas (crispy and fried bite sized croquettes of shrimp, cheese, or ham) to higados de pollo al vino de Jerez (chicken livers braised in sherry) there is a tapas for every palate. My own tapas crawling experiences during recent travels to Spain were too fun (as you can imagine) and I had no problem choosing among the plates of garlic laden shrimp scampi, spicy patatas bravas (bites of deep fried, boiled, or sautéed potatoes with hot chili sauce), chewy chipirones (small, grilled squid), cool gazpacho, or the simplest of all, toast smeared with a tomato pulp. But choosing a wine was another matter.
You and your friends may consider ordering a suggested bottle in each category below and choose your favorite. If my recommendations aren’t available in your area, ask the sommelier or wine expert in your local shop for those that are similar in style and price.
Sherry
Without a doubt, Sherry is the drink everyone in Spain associates with tapas. Although this wine may not be your first choice, take another sip. Styles ranging from pale and light to rich and sweet exude characteristics of salinity, sea salt, nutty flavors and brilliant acidity that pair well with tapas. A viscous, sleek Fino, a rich and complex Amontillado, or an aromatic Oloroso are Sherries that, if from a reputable Bodegas, will enhance the succulent flavors of tapas.
Cava
Sparkling wine isn’t just for celebrating birthdays or anniversaries! A glass of chilled Cava, Spain’s signature bubbles, is considered by many to be an everyday drink that will revitalize your palate after you dive into those small plates of crisp calamari, gambas al ajilo (fresh prawns in olive oil with garlic and chili peppers), chocos (breaded, fried cuttlefish) or ceviche. Its vibrant mousse, zest, and acidity will be especially refreshing and delicious with spicy or fried tapas.
One of my favorite cavas is Anna de Codorniu Brut (NV) (sample – $14). This classic sparkling wine of 30% Parellada and 70% Chardonnay grapes from the Penedes region of Spain is pale straw in the glass with lively, dancing bubbles. With delicate aromas of tropical fruit and citrus, grapefruit, and a hint of lime this Cava was balanced and refreshing. A few days ago I had the pleasure of tasting Cossetania Brut (sample – $10) from Castell D’Or in the Penedes. Traditional cava grapes, Xarel-lo, Macabeo, and Parellada blend to entice wine lovers with beautiful aromas of ripe fruit and white flowers followed by tastes of apple, pear, and juicy citrus and an elegant finish. Sophisticated and refreshing is Sigura Viudas Gran Cuvee Reserva (sample – $14), a distinctive blend of Macabeo and Parellada as well as Chardonnay and Pinot Noir. Hints of flowers, apple and pear on the nose led to a rich mouthfeel with hints of red fruit on the palate.
Albariño
For white wine lovers, a bottle of fresh, crisp, aromatic Albariño, either in a blend or on its own, may be your new favorite wine to pair with tapas. A grape that is pervasive in the Rias Biaxas region of northwest Spain, my go-to Albariño wines are full bodied with a combination of fruit and floral lifted by snappy acidity. If your tapas is seafood, this now fashionable pairing will be what you need!
I have always been a fan of wine from Bodegas Terras Gauda in Rias Baixas. Their O Rosal 2014 (sample – $24) is no exception. Lemon, floral, pear, stone fruit, and mineral-like aromas tingled my nose; mouthwatering acidity with notes of orange citrus were delicious. A blend of 70%, Albariño 15% Loureiro, and 15% Caino Blanco, enjoy this wine chilled. Boasting bracing acidity and aromas of melon, pair, white flowers, and minerality is Albariño 2014 (sample – $20), another choice from Bodegas Terras Gauda. Fresh flavors of juicy citrus, anise, and melon led to a lingering, creamy finish. Choose small plates of crab, oysters, or grilled calamari with these memorable white wines.
Garnacha
Fruit forward with high levels of alcohol, Garnacha (or Grenache) is usually in a blend, but very lovely wines of 100% Grenache can be found. Paired with a wide range of tapas, a delicious Grenache either in a blend or alone, is food friendly thanks to medium acidity and fruit driven profile, although a spicy, peppery Grenache will pair particularly well with gazpacho. I’ve tasted complex, structured Grenache blends that would be a perfect accompaniment to small plates of chicken, fish, pork, or paella.
From the region of Cariñena, the 2013 Origium Tinto Roble (sample – $10) is a blend of Garnacha and Syrah. Aromas of juicy red fruits and tastes of spice, rich fruits, soft tannins, and bright, fresh acidity were incredibly satisfying in this easy drinking, delightful wine. The Llicorella Vitis 60 2009 (sample – $35) from Cellers Unio in the Priorat is a deep blend of 40% Garnacha, 40% Mazuelo, 10% Cabernet Sauvignon, and 10% Syrah. I loved the black fruit aromas with mineral notes. On the palate, this wine burst with flavor and was complex with layers of lip smacking fruit, ripe tannins, bright acidity, and luscious finish. Fresh and fruity is Heretat Montrubi’s HMR Black (sample – $18) of 100% Garnache from the Penedes region. Pure aromas of raspberries, lavender, and spice led to notes of juicy red berries on the palate.
Tempranillo
Tempranillo is Spain’s most widely planted red grape and you can find a variety of styles. Vin Jovens are released quite young and meant to be enjoyed as soon as possible. Crianza reds are aged for two years with six months in oak. Reserva reds are aged for three years with six months in oak and Gran Reservas are aged three years with one year in oak; the longer the wine ages, the more full bodied it becomes. With defined but not gripping tannins, medium to low acidity, flavors of cherries, strawberries, tobacco, leather, and vanilla spice, and less alcohol that Garnacha, choose a quality Tempranillo to pair with any of your small plates such as my favorites, roasted vegetables or Jamon Iberico.
Hito 2014 (sample – $16) from Cepa 21, one of the labels of esteemed winemaker Emilio Moro, is from vineyards in the Ribera del Duero. Aged for eight months in French oak barrels, aromas of vanilla, and juicy dark fruits wafted from the glass. On the palate, woodsy notes with fruit, plums, and blackberries were braided with subtle tannins and fresh acidity. Another 100% Tempranillo, Cepa 21 2011 (sample – $25) was aged for twelve months in French oak barrels. Bright red fruits on the nose and palate woven with medium acidity, structured tannins, and vanilla spice were delicious with our small plates of cheesy croquetas. A glass of two would also be a tasty pairing with tapas of braised or grilled meats. The 2014 Agoston Tempranillo Cabernet (sample – $10), another choice from Cariñena, is an equal blend of Tempranillo and Cabernet Sauvignon. Classic aromas of dark plums, blackberry jam, and chocolate led to tastes of the same with a whisper of herbs and spice noted for good measure…rich and full bodied with food friendly acidity, soft tannins, and a persistent finish, pair this lovely wine with stewed meatballs, a hearty, warm tapas on a cool day.
Wine with Tapas
According to legend, tapas originated in Andalusia in the latter 1800s as a complimentary snack to be enjoyed after breakfast coffee and before lunch. The small nibble was placed on a saucer covering the top of a glass of mid-morning sherry with hopes that the flies would stay away from the drink! Restaurateurs discovered that patrons lingered with their small bites, asked for more in their glass, and stayed for a mid afternoon lunch.
While tapas are not “on the house” anymore, the variety found in every bar and café in Spain (and elsewhere) is incredible. But what are the best wines to pair with tapas? Now you have this covered!
Salud! ~ Cindy
