Spanish

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

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Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

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Red · Medium · Dry

Spain's signature red — bright cherry, dusty earth, and a touch of vanilla from American oak. Soft enough to drink young; structured enough to age beautifully in the right cellar.

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White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

Works with Spanish · Spanish Flan · Spanish Food +24 more Spanish · Spanish Flan · Spanish Food · Spanish Fish · Spanish Beans · Spanish Torta · Spanish Cheese · Spanish Olives · Spanish Shrimp · Spanish Chorizo · Spanish Paprika · Spanish Omelette · Spanish Mackerel · Spanish Bean Soup · Spanish Meatballs · Spanish Pork Dish · Spanish Fish Stew · Spanish Baked Prawns · Spanish Rice &sausages · Spanish Rice Andchicken · Spanish Rice And Chicken · Spanish Chicken And Rice · Spanish Ham Jamones Ibericos · Chorizo Sausage And Spanish Chicken · Paella With Shellfish &spanish Chorizo · Using The Spanish "walnuts In Lemon Honey" · Spanish Grilled Octopus With Australian Wine

White · Light · Dry

Spanish white with herbal-grassy lift and bright citrus. The lighter, brighter cousin of Sauvignon Blanc — perfect with tapas and lighter Iberian cooking.

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Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Spanish Rice · Spanish Chicken And Rice · Chorizo Sausage And Spanish Chicken +1 more Spanish Rice · Spanish Chicken And Rice · Chorizo Sausage And Spanish Chicken · Paella With Shellfish & Spanish Chorizo

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Spanish Fish · Spanish Shrimp · Paella With Shellfish & Spanish Chorizo

Catalonia's smallest appellation, right outside Barcelona — Pansa Blanca-based whites and increasingly serious reds from a tiny region. A local secret.

Works with Calamari En Su Tuna (spanish Calamari Cooked In Its Ink) · Calamares En Su Tinta (spanish Calamari Cooked In Its Ink)

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Works with Spanish Chicken Rice · Spanish-style Chicken With Saffron Rice (arroz Con Pollo)

Provence's most serious red — Mourvèdre-dominated, structured, savory, with notes of black olive, leather, and Mediterranean herb. The age-worthy alternative to a southern Rhône.

Works with Calamari En Su Tuna (spanish Calamari Cooked In Its Ink) · Calamares En Su Tinta (spanish Calamari Cooked In Its Ink)

France's most coastal serious appellation — vineyards above Nice making whites, reds, and rosés from native grapes. Tiny production, hard to find, increasingly celebrated.

Works with Calamari En Su Tuna (spanish Calamari Cooked In Its Ink) · Calamares En Su Tinta (spanish Calamari Cooked In Its Ink)

Red · Medium · Dry

Bordeaux's traditional rosé-red — darker than rosé, lighter than red, a historical style with strawberry, herb, and easy drinkability.

Works with Calamari En Su Tuna (spanish Calamari Cooked In Its Ink) · Calamares En Su Tinta (spanish Calamari Cooked In Its Ink)