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.