Pairing with Spanish Classics

These wines are perfect for Spanish fare


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Seafood Romesco

Romesco sauce is a classic Catalan accompaniment, primarily used with seafood and white meats, though it compliments red meat quite well. At its most elemental, it’s a simple blend of chilies, nuts and garlic in oil. Piquant in the classic sense of the word, Romesco enlivens just about anything in comes in contact with, and it’s a great way to add some spice and juiciness to baccala. The combination of assertive Romesco, and subtle seafood can be a challenge to pair with wine.

The key to success here is to match the spice of the sauce with an assertive wine, but making sure to not overpower the delicacy of the fish. How are we going to do that? By using an assertively perfumed wine, that’s how. Break out your dry Muscat baby! Let’s even keep it local and reach for Torres’s Vina Esmeralda, a blend of Muscat and a dollop of Gewurztraminer which adds a hint of richness on the palate. It’s perfect for lightly spicy fish dishes like this one.

Looking for something floral yet less aggressive on the nose? Let me introduce you to my little friend: Hans Wirsching Iphofer Scheurebe. It’s in the weird bottle. More mineral and zestier in the mouth than the Torres, this is also a great match for Romesco with an Old World soul.

Find the Recipe Here

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