Spanish Food and Wine Pairings

WHITE RIAS BAIXAS

In the heart of Galicia, the Rias Baixas wine region is in the northwest corner of Spain, just above Portugal. The cool-weather climate and mineral-rich soil supports the growth of the Albariño grape, the major grape grown in this region. Albariño is un-oaked, rarely aged and meant to be consumed young.

Of late, some Albariño winemakers are putting their wines through malolactic fermentation (conversion of naturally occurring, tart malic acid to richer, softer lactic acid), resulting in a creamier, fuller character. The classic Albariños are crisp, acidic, bone-dry and pair well with everything from briny shellfish to fruit-glazed meats. The acidity of Albariño is like a palate cleanser when paired with rich foods like spicy chorizo, but the fruit flavors and aromas find the wine at home with sweet-and-savory Moroccan dishes like bastilla (minced pigeon and almonds wrapped in warka, which is similar to phyllo, fried and dusted with powdered sugar and cinnamon) or a fruit-and-meat tagine.

SHERRY

The oldest winemaking region of Spain, Jerez is located in the province of Cadiz, in southwestern Andalusia. Located between two rivers and the Atlantic Ocean lies a small triangle of pure-white albariza soil with very high chalk content that produces Palomino Fino grapes, the major grape used to make what we know as Sherry.