What To Drink, and Eat, Now: Regional Pairings of Wine and Food Through Spanish Eyes

Slow poached cod with sous-vide artichokes and spring peas in olive oil from Chef Isma Prados

In simplest terms, the ideal way to enjoy a glass of wine is paired with the cuisine of the region the wine is from. In early days of wine making, wine was intended to be the drink enjoyed with food during the daily meals; even before you could safely drink water there was wine.  If you ask most winemakers, they will agree their wine is  made with thoughts of the food pairing in mind,.  Think about how “California Cuisine” was created in the heart of Napa in the 1980’s and early 1990’s by chefs like Alice Waters, Michael Chiarello, Thomas Keller and Cindy Pawlcyn who focused on local products meant to highlight the flavors of the area and pairing well with wine coming from the valley; it is also why you enjoy a hearty, beefy Malbec in Argentina while feasting on smoky, barbecued meat, pork and lamb at an afternoon Asado; why tomatoes are one of the hardest things to pair, yet Chianti is always the ideal match for pasta with marinara sauce; and why artichokes and asparagus can give a Sommelier a headache when they see them on a pairing menu except in Spain, where the ideal pairing can range from a crisp, acidic yet still fruit forward Cava or racy, dry Fino Sherry.

The idea of eating and drinking regionally is fully embraced by the Spanish culture, as was evident on my recent trip as a guest of Segura Viudas.  Wine lists were filled with selections from throughout Spain’s diverse regions paired with menus containing lavish selections of seasonal veggies, fresh seafood and shellfish, lots of pork and locally produced olive oil flavoring everything. (more…)