By Caroline Hoskins, with contributions from Lori Kramer

Spain is famous for its vibrant culture, rich history, and, of course, incredible food and wine. At Croma Vera, we focus on crafting Spanish-inspired wines that reflect the character and diversity of Spain’s renowned wine regions. Pairing these wines with traditional Spanish foods is a great way to really appreciate their complexity and flavors.

Here are five classic and iconic Spanish pairings that you can make at home and that highlight the best of Croma Vera’s wines.

Albariño with Shrimp Ceviche

Albariño is a crisp and vibrant white wine that originates from the coastal region of Galicia in Spain, an area renowned for its seafood. There’s a famous saying: "If it grows together, it goes together," and Albariño perfectly exemplifies this idea. Its bright acidity and zesty citrus notes make it a natural partner for fresh, coastal-inspired dishes like shrimp ceviche. 

The lime juice, cilantro, and hint of heat in ceviche mirror the wine’s refreshing qualities, while the tender shrimp enhances its delicate minerality. Together, they create a pairing that transports you straight to the shores of northern Spain, making it both easy to prepare and a delight to savor in sunny California.

Grenache with Macarrones Con Chorizo

Known as Garnacha in Spain, Grenache is a varietal that can be quite versatile in pairing. It’s fruit-forward enough to add some brightness to the palate but dry enough to cut through richer foods. With its subtle spicy and peppery notes, it really shines alongside spicy dishes. You’re unlikely to see Maccarones Con Chorizo featured on restaurant menus, but it’s a staple in most Spanish households as what we might call a “weeknight meal.” Its preparation is straightforward and adaptable, making it an approachable choice to be enjoyed by the whole family.

This simple pasta dish is the pinnacle of Spanish comfort food. In fact, it’s so beloved as a home-cooked meal that grocery stores in Spain sell small packages of pre-chopped and portioned chorizo sausage specifically to facilitate this dish. The dry chorizo is gently sauteed to release its flavorful oils, and then diced onion and garlic is added to the pan. Followed with a light tomato sauce and herbs to taste, stirred into cooked pasta, and finished with a topping of cheese to create a hearty meal much greater than the sum of its humble parts. Sips of Grenache between bites of this satisfying meal will really highlight the nuances in flavor that Spanish cuisine delivers. 

Tempranillo with Roast Lamb

This combination is perhaps one of the most classic examples of a Spanish food and wine pair. Tempranillo is the predominant red grape varietal of Spain and represents centuries of cultivation in the dry terrains of the northern part of the country. Though most commonly associated with La Rioja, Tempranillo also grows in Navarre, Aragon, and Castilla y Leon–home to the renowned Ribera del Duero wine region. This varietal really shines as it ages, with mature vintages presenting a complex flavor profile of dark fruits, spices, leather, and smoke.

Many of the vineyards in these regions also feature active “asaderos” – family-run restaurants focused on grilled dishes that all serve traditional regional fare, including some variation of roast lamb. The beauty of this dish is its simplicity, the lamb is dressed only with salt, garlic, and local thyme, cooked well done, and served with unassuming sides of fingerling potatoes or a vegetable stew. The succulent lamb falls off the bone and throws delicious drippings, which beg for a crusty slice of bread to enjoy the “moje.” A side of artichokes drizzled with olive oil and flaky salt would round out a fully asadero-inspired meal. And while the offering in Rioja would likely be a small leg of lamb, any roasting cut would suit the Spanish style of preparation and accompaniment. 

Regardless of how you choose to prepare and serve your lamb, rest assured that a Tempranillo will pair beautifully: the fruity notes will add dimension to the savory palate, the smoky aromas in the wine will compliment the grilled elements, and the medium body will fortify without weighing down. Altogether this is a rustic and savory meal that’s as satisfying now as it would have been in centuries past.

Graciano with Basque Cheesecake

Native to Northern Spain, Graciano is a nuanced varietal that presents a fruit-forward acidity and full body that feels decadent and rich to drink. Its intense purple hue brings to mind regal velvets and ancient jewels. Quite a versatile wine, Graciano is equally at home paired with casual meals like pizza and burgers, as it is with more curated and elaborate fare. Basque Cheesecake would be an excellent gastronomic middle ground to accompany a bold Graciano.

While we might think of cheesecake as firmly entrenched in the dessert category, when prepared in the basque style, it can be tailored to suit any course. It is typically made with minimal crust and without much sugar. Fragrant aged cheeses are sometimes included in the mixture as well, which meld and mellow while baking into a dish that is toasted, creamy, fluffy, and altogether moreish. These cheese ratios could even be adjusted and seasoned to adapt this into a more distinctly savory dish. The acidity and slightly elevated alcohol content of the Graciano wine cuts through the custardy structure of the cheesecake without completely overpowering its souffle-like center while still standing up to the gently burnt crust. Served with fruit chutney, chili jam, roasted nuts, and perhaps even some sliced persimmon, this would make for a stunning alternative to a charcuterie board, an unexpected brunch, or a rustic after-dinner cheese course.

Cabernet Sauvignon with Paella

While not as dominant as the famous Tempranillo grape, Cabernet Sauvignon has earned its place in Spain.  A relatively “easy to grow” grape, it’s been proven to grow well there.  The grape can be found in regions like La Mancha, Catalonia, and Navarra, among others.  Cabernet is a full-bodied red wine rich with tannins.  In Spain, it’s also well-loved as a blending grape.  

An obvious pairing is a perfectly cooked Ribeye steak, but a Paella that includes plenty of juicy, seasoned meats would be a wonderful food partner for this wine.  Paella is a food considered to have originated in Spain, and it’s a beloved classic there.  Adventurous cooks might prepare it over the coals of a live fire.   But for the rest of us, a paella pan or cast-iron pan will do just fine.  

Wildcard: Tortilla de Patatas (Spanish Omelette)

Looking for a perfect side dish or starter to round out your Spanish-inspired meal? You can’t go wrong with Tortilla de Patatas. This Spanish omelet is truly greater than the sum of its parts: it's satisfying and appropriate at any meal, is a wonderful medium for sauces or condiments, and a standby within Spanish gastronomy.

Thinly sliced potato, eggs beaten with salt and pepper, olive oil, and optional diced white onion are all that go into this skillet omelet. Because this is about as ubiquitous as Spanish food gets, any Spanish varietal wine would go great with a slice of tortilla. Serve it hot, cold, room temperature, between bread, with a salad, topped with cheese, or, most exceptionally, with a spread of fresh garlic aioli. 

 

About the Author

Caroline’s passion for wine and cuisine began in adolescence, cultivated during family trips to Europe and South America, where she was encouraged to appreciate wine's culture and complexity. Caroline's deep connection to Spanish culture was solidified during a year studying in Murcia, Spain, which instilled in her a lasting love for Spanish wines and flavors. Many tenures of study, performance, and pilgrimage since have only deepened her reverence and understanding of the vibrant Iberian lifestyle.