Vino Pairings

Spanish Wine Pairings

From Rioja and Ribera del Duero to Rías Baixas and Jerez, Spanish wines bring energy, versatility, and depth to the table. Here are delicious, crowd-pleasing pairings for favorite Spanish dishes.

Rioja (Tempranillo)

Best with: Grilled lamb, chorizo, roasted peppers

Red fruit, spice, and moderate tannin complement smoky, savory meats beautifully.

Ribera del Duero (Tempranillo / Tinto Fino)

Best with: Steak, roast pork, aged Manchego

Riper fruit and firmer structure stand up well to rich proteins and salty aged cheeses.

Albariño (Rías Baixas)

Best with: Seafood tapas, octopus, lemony fish

Zesty acidity and a saline snap make Albariño ideal for bright, ocean-kissed dishes.

Cava (Brut)

Best with: Patatas bravas, croquetas, fried bites

Crisp bubbles cut through salt and fat, making Cava one of Spain’s most versatile tapas wines.

Garnacha (Navarra / Aragón)

Best with: Paella, roasted vegetables, sausage

Juicy red fruit and gentle spice flatter saffron rice, charred vegetables, and savory sausage dishes.

Txakoli (Txakolina)

Best with: Anchovies, pintxos, salads

Light body, lively acidity, and citrus-herbal notes refresh salty snacks and lighter small plates.

Sherry (Fino / Manzanilla)

Best with: Olives, almonds, jamón ibérico

Bone-dry, nutty, and saline, these classic Sherries were practically made for Spanish bar snacks and cured ham.

Priorat (Garnacha / Carignan blends)

Best with: Braised beef, hearty stews, grilled mushrooms

Concentrated fruit, mineral depth, and structure match intense, slow-cooked flavors beautifully.