Perfect pairings

As we have already seen, the wines of the south stand out for their character, depth and diversity of flavours, and each type of wine has its ideal dish to bring out its essence. From fresh and saline finos and manzanillas to sweet and complex Pedro Ximénez, the richness of these wines is multiplied when accompanied by the right foods. Today we offer you a guide to make the most of Andalusian wine pairings.

1. Fino and Manzanilla: Freshness for Seafood and Tapas

Fino and Manzanilla wines, with their freshness and slightly saline taste, are the perfect accompaniment for tapas and seafood. These dry wines enhance the flavours of dishes such as Iberian ham, olives and grilled prawns. They also go wonderfully with anchovies, clams and fresh salads, as their balanced acidity enhances the freshness of the ingredients.

2. Amontillado: Complexity for White Meats and Mushrooms

Amontillado, which combines notes of dried fruits with a saline touch, is ideal for dishes with more intense flavours, such as grilled chicken, pork tenderloin, or even mushroom and asparagus dishes. Its structured and aromatic flavour highlights every mouthful, offering a rich and complex taste experience.

3. Oloroso: Intensity for Stews and Dishes with Sauces

Oloroso wines, which have body and deep notes of nuts and spices, are best for hearty dishes. Meat stews, such as braised veal or oxtail, and dishes with intense sauces are ideal accompaniments. This wine also pairs perfectly with game dishes and cured cheeses, creating a robust and delicious combination.

4. Palo Cortado: A Special Touch for Exotic Dishes

Palo Cortado is one of the most unique wines from southern Spain, and its flavour combines the fresh notes of Amontillado with the depth of Oloroso. This wine is excellent with exotic and spicy dishes, such as Asian food, or spicy preparations like curry and Moroccan-style lamb. The complexity of the Palo Cortado complements these flavours in an extraordinary way.

5. Pedro Ximénez: Sweetness for Desserts and Blue Cheeses

Pedro Ximénez, with its sweet and dense character, is a perfect dessert wine. It pairs wonderfully with desserts such as flan, vanilla ice cream or chocolate brownie, enhancing the sweetness and creaminess of these dishes. It also creates a delicious contrast with blue cheeses or foie gras, balancing its salinity with a sweet touch.

6. Cream: A Versatile Wine for the Whole Meal

Cream, a generous semi-sweet wine, is very versatile and can be enjoyed with both intensely flavoured dishes and desserts. It pairs well with roast meat dishes and stews, but also with desserts such as apple pie or baked fruit. Its balance between sweetness and acidity makes it a perfect wild card for any occasion.

The Secret is in the Balance

When choosing a wine pairing, remember that the aim is for the wine and the dish to enhance each other. The magic of southern Spanish wines lies in their ability to complement a wide variety of flavours, creating a unique experience with every sip and mouthful.