Drink This With That ~ Spanish Tapas

Welcome to Drink This with That—featuring what to drink with specific foods and international cuisines. Each month we highlight a particular food or dish with pairing options and a link to the Wine Road searchable database to find the wines we recommend from the tried and true, to selections that add a bit of a twist to the standard pairing.

This month we explore Spanish Tapas. If you’ve ever had the pleasure of “happy hour” in Spain you know the delights of small plates called tapas. Dishes such as Patatas Bravas, Tortilla Española, Boquerones, and Pimentos de Padrón are but a few of the typical foods served. While a selection of green olives, Manchego, jamón ibérico (ham) and white anchovies is all you really need to get in the spirit of tapas, seek out some of the dishes below for a deeper dive into the flavors of Spain. Lighter reds and crisp acid driven whites pair best with most dishes.

Search for recommended wines here: www.wineroad.com/wineries.

Spanish Tapas & Wine Pairing Recommendations

Empanadillas Gallegas

Empanada Gallegas are large savory pies with a crispy flakey outer crust and stuffed with tuna, hard-boiled eggs, and chopped olives, all held together with sofrito, an aromatic vegetable base of long-cooked tomatoes, onions, and garlic.

+ Albariño
+ Sauvignon Blanc
+ Pinot Grigio
+ Verdejo

Patatas Bravas

Every country seems to have their own style of fried potatoes, and Pasta Bravas the savory, fluffy and piquant cubes of white potato is the Spanish version. It’s a must try tapa dish served with spicy tomato sauce and aioli.

+ Tempranillo
+ Grenache
+ Sparkling Rosé
+ Chardonnay

Boquerones en Vinagre

I love anchovies! You’ll have to fight me to keep them off a pizza, but nothing compares to the taste of Boquerones en Vinagre —mild, delicate, white anchovies fresh from the sea kissed with salt and brine and marinated in vinegar. Yes Please!

+ Sauvignon Blanc
+ Albariño
+ Sparkling Blanc de Blanc
+ Marsanne/Roussanne

Pan-Fried Croquettes

Breaded and fried, Croquettes are like super charged tater-tots. Crunchy on the outside and creamy on the inside these fritters feature a béchamel-based sauce and filled with ham, cheese, or seafood. Wine pairing can depend on the filling, but Sparkling is the best bet for any type.

+ Sparkling Pinot Noir
+ Carignan
+ Syrah
+ Tempranillo

Gambas al Ajillo

Complex, hearty and bursting with rich flavor, Gambas al Ajillo is shrimp sautéed in garlic and olive oil, with a touch of chili and spices. One of the iconic dishes of Spain and a Tapas menu regular. Pro tip: Have some crusty bread alongside to sop up all the juices.

+ Reisling
+ Gewurztraminer
+ Albariño
+ Rosé

Pulpo a la Gallega

A local delicacy, Pulpo a la Gallega is a traditional dish from the region of Galicia. Comprised of octopus, that is typically boiled and served with potatoes, paprika, salt and olive oil. Savory and bright a light chilled red is a great complement to the dish.

+ Rosé
+ Tempranillo
+ Grenache
+ Pinot Noir

Pimentos de Padrón

Padróns are small smooth green peppers, often fried and sprinkled with salt. The smooth skinned Spanish Padróns look similar to the wrinkled skinned Asian Shishitos, but they differ in level of spice with Shishitos being sweeter and milder. If you like games of chance, you’ll enjoy Padrón “pepper roulette”—about 1 in 10 pack a punch with heat equivalent to a jalapeño. Ole!

+ Albariño
+ Chenin Blanc
+ Riesling
+ Gruner Veltliner

Posted by Marcy Gordon

Marcy Gordon is a freelance wine and travel writer. Her work has appeared in a variety of publications including Wine Enthusiast, San Francisco Chronicle, Sonoma Magazine, The California Travel Guide, and Forbes Travel Guide. In 2017 she was awarded a fellowship to the Symposium for Professional Wine Writers. She is the co-host of the award winning Wine Road Podcast.

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