Pairing guide

Red meat is red wine's classic partner. Fat and protein soften the tannins, while the wine's acidity cleanses the palate.

Poultry covers a huge spectrum, from mild chicken to powerful large game. The wine must adapt to the intensity of the dish and the cooking method.

The sea and wine share salinity as a common thread. White fish with light whites; shellfish with sparkling wines or Albariño.

Cheese and wine are one of the great gastronomic partnerships, but not anything goes. The classic rule of 'red with cheese' has some important exceptions.

Pasta, rice and pulses are neutral carriers that take on the flavour of whatever comes with them. The pairing depends on the sauce.

Vegetarian pairing is a growing field. Vegetables have complex flavours that call for special attention.

Cured meats are great allies of wine. Salt, fat and curing create intense flavours that need wines with character.

The golden rule: the wine must always be sweeter than the dessert. Sweet wines, fortified wines and medium-dry sparkling wines are the natural partners.

Intense umami, heat, sweetness, acidity and bitterness all share the same plate. Aromatic wines with residual sugar are the key.

Tapas are the ultimate expression of Spanish wine's versatility. Fino, Manzanilla, sparkling wines and fresh whites reign supreme.

Tenderloin is the most delicate cut of beef. Its buttery texture and mild flavour call for elegant wines that are not overly powerful.

Roast lamb is a classic of Spanish and French cuisine. Its intense flavour, especially in milk-fed lamb, pairs with powerful oak-aged reds.

Duck confit is one of the classic preparations of French cuisine. Its dark meat and concentrated fat call for wines with pronounced acidity to achieve balance.

Bluefin tuna is an exception among fish. Its dark flesh, powerful flavour and firm texture bring it closer to a meat preparation than to fish.

Pulpo a la gallega is an Atlantic classic. Its tender flesh, seasoned with olive oil and pimentón (paprika), calls for a wine that harmonises with its sweet and spicy notes.

Manchego is Spain's most iconic cheese designation of origin. Cured, with notes of nuts and butter, it calls for wines that balance its intensity.

Blue cheeses (Roquefort, Cabrales, Gorgonzola) are intense and salty. Their profile calls for sweet wines to create the contrast that makes them shine.

Bloomy-rind cheeses (Brie, Camembert) are creamy and mild, with a mushroomy flavour. They call for elegant wines that respect their delicacy.

Parmigiano Reggiano is the king of Italian hard cheeses. Its umami flavour, its tyrosine crystals and its age all call for wines that harmonise with its complexity.

Mushroom risotto is creaminess and distilled umami. Arborio rice turns velvety as it absorbs the mushroom and truffle stock. This dish needs a wine that can hold a conversation with its complexity.

Paella is a symphony of ingredients. Saffron, seafood or meat, rice... The pairing depends entirely on what goes into it.

Carbonara is Italian creaminess in a single idea: egg and cheese creating a silky sauce. No tomato, no cream, just perfect technique and simplicity.

Ceviche is the sum of acidity, freshness and delicacy. Fish 'cooked' in citrus, onion, coriander: everything calls for a wine with maximum acidity and minerality.

Curry is where spice, fat, heat and umami converge. The pairing demands wines that refresh rather than fight.

Foie gras is pure luxury and butteriness. Its unique texture, concentrated flavour and extreme richness call for sweet wines to strike a balance.

Jamón ibérico is the culmination of time, of an acorn diet, of slow curing. Its deep flavour, its umami, its silky richness: they call for wines that harmonise with its complexity.

Mushrooms and truffles are pure umami. Their earthy, concentrated, deep flavour calls for reds with earthy notes that can hold a conversation with them.

Roast cochinillo is young pork at its finest. Crackling skin, tender meat, melting fat: the pairing must balance power and freshness.

Sea bass and sea bream are the noblest white fish of the Mediterranean. Delicate flesh, refined flavour, a texture that melts away: they demand fresh whites with character.

Oysters are the symbol of the perfect wine pairing. Their salinity, their umami, their texture: they find their ideal match in mineral whites or sparkling wines.

Tuna tartare is raw bluefin tuna in its purest form. Its concentrated flavour, silky texture and umami call for fresh wines or structured rosés.

Ramen is concentrated broth, noodles, protein and extreme umami. A wine challenge: it needs a wine with acidity and freshness to balance its intensity.

Thai curry is spice, heat, coconut, umami and a sweet-and-sour balance that defies convention. The wine must refresh without getting burned.

Empanadas mean puff pastry, a varied filling (meat, seafood, vegetables) and often frying. They call for fresh wines or rosés that cut through the fat.

Goat's cheese is acidity, creaminess and a unique aromatic profile. Its classic pairing with Sauvignon Blanc is close to perfect, but there are sophisticated alternatives.

Gazpacho is pure tomato, vegetables and acidity. Refreshing, cold and tangy, it calls for a fresh white wine or a rosé.

Tortilla española is potato, egg and olive oil. Simple yet intense. It calls for a wine that respects its simplicity.

A gourmet burger is minced beef, condiments and often complex sauces. It calls for a wine with enough body and acidity.

Cheesecake means intense creaminess, subtle sweetness and the tang of cream cheese. It calls for a sweet wine or high acidity to strike a balance.

Tropical fruits (mango, pineapple, passion fruit, coconut) are sweet, aromatic and tangy. They call for an aromatic wine with freshness.

Dark chocolate means intensity, controlled bitterness and a richness that demands a sweet or fortified wine to balance it.

Venison, wild boar and partridge share lean meat with a deep flavour. They usually call for reds with good acidity and ripe tannins, and the sauce matters as much as the cut.

Chargrilled chuletón combines marbled fat, a toasted crust and coarse salt. It calls for structured reds with firm tannins that lean on the fat of the meat.

Fabada, cocido, lentils and chickpea potajes: hearty spoon dishes with fat, paprika and cured sausage that call for fresh wines with fruit and moderate tannin.

Barbecue ribs and pork bring together fat, smoke and sweet, tangy or spicy sauces. They call for wines with ripe fruit and gentle tannins; if the sauce is hot, moderate alcohol is better.

Salads look easy, but vinegar, bitter leaves and added ingredients make pairing tricky. They usually call for young high-acid whites, dry rosés or dry fortified wines such as Fino.

Asparagus, white or green, has a reputation for being difficult with wine because of its vegetal notes and slight bitterness. Dry, fresh, unoaked whites such as Sauvignon Blanc, Grüner Veltliner or Silvaner usually work.

Turrón and almond or caramel desserts such as flan or crema catalana call for a wine at least as sweet as the dish (Moscatel, PX or tawny Port); unsweetened nuts suit an Amontillado or an Oloroso.

Meat stews and braises combine slow cooking, reduced sauces and melting textures. They usually call for reds with some ageing, good acidity and already polished tannins.

Slow-cooked meat, tomato and fat: pasta with ragù calls for reds with good acidity and moderate tannin, such as Sangiovese, Barbera or a dry Lambrusco.

Roast chicken is a very versatile dish when it comes to wine: mild meat, golden skin and juices that welcome full-bodied whites, rosés and light reds.

Burrata, mozzarella, feta and Spanish queso fresco are young cheeses with a delicate, milky flavour; feta adds salt and acidity. They usually call for young unoaked whites, dry rosés or sparkling wines.

Salmon is an oily, full-flavoured fish that changes a lot depending on whether it is served raw, smoked or pan-seared. It usually calls for wines with good acidity and, once cooked, can take light reds.

Raw fish, vinegared rice, soy sauce and wasabi: sushi and sashimi call for fresh wines with good acidity and no pronounced tannins, wines that go alongside the fish without masking it.