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For chefs For eaters

Publish 2018-09-23

Wines & Food

Autumn is here and grapes are turning into wine. Red and white wines are the perfect complement to enhance food´s flavour. For example, red wine is recommended for fatty cuts of meat and whites for light meat and fish with some exceptions.  To this end, below we have a list with some types of wines and our recommendations:

  • Chardonnay: Fruity, slightly dry and intense. Ideal for pasta, salad, light meats, wild bird meat, fish and shellfish.
  • Albariño: Fruity, fresh and soft. Perfect for shellfish, fish, goat cheese and rice dishes.
  • Verdejo: Bitter, fresh and balanced white wine. Perfect for mussels, clams, fresh cheeses and smoked fish.
  • Sauvignon Blanc: Acidic, aromatic and smoked. Ideal for fish and shellfish, spicy food and like appetizer.
  • Sparkling wines (Champagne and Prosecco): Acidic, fresh and sparkling. It’s perfect as an appetizer, with shellfish, grilled fish, sushi and desserts.
  • Merlot: slightly sweet, fresh and flexible. Fantastic friend of red meats, strong fish or cheese.
  • Cabernet Sauvignon: Strong bodied, fruity and velvety. Perfect to accompany grilled meats or bushmeats and strong cheeses.
  • Malbec: Very fruity, soft and slightly sweet. Ideal for marinated or spicy meats, pasta and desserts.
  • Syrah: Vigorous, great body and enveloping. It’s a great wine to accompany pasta, rice or legumes, stew meat or bushmeat.
  • Barbera: Fruity, fresh and robust. Pasta, fish and light meat.
  • Tempranillo: Fruity, toast and soft. Perfect to accompany lamb, red meats and cheese.

 

 

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