Pairing is defined as the relationship of harmony between wine and the food that goes with it. We have always heard that white wines go well with fish, red wines with meats, sweets with desserts and rosés with fish and light meals. But the genuine pairing goes further, because today we know that in order for the combination of wine with food to be perfect, we must take into account other aspects besides from the type of wine we are going to drink or the food we will eat.

Pairing ideas for red wines

  • If you like red meats, we know that well elaborated, robust, powerful and concentrated red wines go well with this food. Therefore, a good pairing could be with Reserva wines from Rioja, Ribera del Duero, Priorat, Somontano or Penedès.
  • For lamb or jelly meats it is recommended a young red wine and for chicken meat, the red wine to choose will depend on how it is prepared: if it is roasted goes very well with a young red wine, if it is with a tomato sauce, onion and aromatic plants an tempranillo would be the perfect wine. If it goes with a stronger sauce with mushrooms and roasted potatoes, a full-bodied wine like merlot or a cabernet sauvignon Reserva would be better.
  • If you are going to eat pasta with Bolognese sauce or sauces with tomatoes and vegetables, the reds are also a good choice, better a young red or a few months ageing in barrel.
  • Red wine goes very well with different kinds of cheese. If you try a table with varied cheeses you can drink Ribera del Duero, Rioja or Penedés red wine.

Some basic rules for serving wine

Obviously, finding the right wine for each food is a fundamental element for an unforgettable gastronomic experience. But we must also be very clear about the following rules when serving different types of wine:

  • White or rosé wines are served before reds.
  • Light wines will always be served before the full-bodied ones.
  • Cold wines are served before tempered wines.
  • Wines should be served in a growing sense at their alcoholic content.
  • It is advisable to accompany a regional dish with a wine of the same origin.


Do you want to share some more advice with us? We’re all ears!


Categories: Pairing

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