Spanish Chorizo

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 Chorizo · Paella With Shellfish &spanish Chorizo · Chorizo Sausage And Spanish Chicken

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.

Works with Spanish Chorizo · Paella With Shellfish &spanish Chorizo · Chorizo Sausage And Spanish Chicken

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.

Works with Spanish Chorizo · Paella With Shellfish &spanish Chorizo · Chorizo Sausage And Spanish Chicken

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.

Works with Spanish Chorizo · Paella With Shellfish &spanish Chorizo · Chorizo Sausage And Spanish Chicken

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 Paella With Shellfish & Spanish Chorizo · Chorizo Sausage And Spanish Chicken

The Muscat grape family — covers everything from dry Alsace styles through sweet Beaumes-de-Venise to ancient Greek dessert wines. Always perfumed; always smells like grapes.

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

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.

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.