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#Pairing

Posts tagged Pairing · Spanish Terroir.

Spanish wine for pintxos, the Basque way | sunset over an old-vine vineyard · Spanish Terroir
Pairing

Spanish wine for pintxos, the Basque way

Which Spanish wine goes with pintxos: why Basque Txakoli is the answer, the pours from gilda to txistorra, and how to drink them like San Sebastian.

Adolfo Gatell··5 min
Sierra de Gredos wine pairing, done right | a Spanish red beneath the sierra at sunset · Spanish Terroir
Pairing

Sierra de Gredos wine pairing, done right

Sierra de Gredos wine pairing: why these pale, high-altitude Garnachas eat like cool Burgundy, and the dishes they love from duck to mushrooms.

Adolfo Gatell··8 min
Spanish wine for a vegetarian dinner | an old vine beside a dark bottle at dusk · Spanish Terroir
Pairing

Spanish wine for a vegetarian dinner

Spanish wine for a vegetarian dinner: why vegetables flip the pairing rules, the pours from greens to mushrooms, and a two-bottle plan for the table.

Adolfo Gatell··5 min
Spanish wine for sushi and omakase | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

Spanish wine for sushi and omakase

Spanish wine for sushi and omakase: why high-acid saline whites beat the rest, the pours from nigiri to toro, and a flight to run an omakase counter.

Adolfo Gatell··4 min
Wine for Cantabrian anchovies (anchoas) | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

Wine for Cantabrian anchovies (anchoas)

Wine for Cantabrian anchovies: why salt, oil and umami demand a sharp, saline pour, the Txakoli and Albarino that win, and anchoas vs boquerones.

Adolfo Gatell··7 min
Spanish wine for umami-rich food | sunset over an old-vine vineyard · Spanish Terroir
Pairing

Spanish wine for umami-rich food

Spanish wine for umami food: why mushrooms, aged cheese and soy break most wines, and how saline, savoury Spanish styles meet the fifth taste instead.

Adolfo Gatell··7 min
The best Spanish white for grilled fish | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

The best Spanish white for grilled fish

The best Spanish white for grilled fish: why char and smoke change the rules, the pours from sardines to turbot, and which whites meet the flame.

Adolfo Gatell··6 min
Spanish wines for Indian curry | sunset over an old-vine vineyard · Spanish Terroir
Pairing

Spanish wines for Indian curry

Spanish wines for Indian curry: why heat and spice rewrite the rules, the pours from korma to vindaloo, and which Spanish Terroir bottles own the chilli.

Adolfo Gatell··8 min
The best wine for jamón ibérico | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

The best wine for jamón ibérico

The best wine for jamón ibérico: the bone-dry, saline answer the classic Jerez tradition is built on, the unfortified Palomino we pour for it, and the sparkling and red routes too.

Adolfo Gatell··6 min
Spanish wine for a date night with Spanish food | an old vine beside a dark bottle at dusk · Spanish Terroir
Pairing

Spanish wine for a date night with Spanish food

Planning a date night with Spanish food: the three-bottle arc from Cava to Garnacha, what to pour with tapas, paella and cheese, and how to serve it.

Adolfo Gatell··7 min
The best Spanish wine for ribeye | a Tempranillo above sunset vineyards · Spanish Terroir
Pairing

The best Spanish wine for ribeye

The best Spanish wine for ribeye: why fat and char want Ribera del Duero or Rioja reserva, when Garnacha steals the plate, and how to serve the bottle.

Adolfo Gatell··6 min
The best Spanish wine for a tapas night | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

The best Spanish wine for a tapas night

The best Spanish wine for tapas: why versatile beats perfect across small plates, the four all-rounders that cover the table, and a per-tapa cheat sheet.

Adolfo Gatell··5 min
The best Spanish wine for the barbecue | an old vine beside a dark bottle at dusk · Spanish Terroir
Pairing

The best Spanish wine for the barbecue

The best Spanish wine for the barbecue: why chilled reds beat warm ones over coals, the pours for every grill from sardines to ribs, and the summer case.

Adolfo Gatell··6 min
Spanish wine for asparagus season | sunset over an old-vine vineyard · Spanish Terroir
Pairing

Spanish wine for asparagus season

Spanish wine for asparagus: why the vegetable breaks most bottles, how Verdejo's bitter-fennel register solves it, and the pour for every classic prep.

Adolfo Gatell··6 min
Spanish wine for the cheese board, honestly | sunset over an old-vine vineyard · Spanish Terroir
Pairing

Spanish wine for the cheese board, honestly

Spanish wine for the cheese board: why whites beat most reds across mixed cheeses, where crianza and sherry styles win, and a board-by-board cheat sheet.

Adolfo Gatell··7 min
Spanish wine for prawns and gambas al ajillo | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

Spanish wine for prawns and gambas al ajillo

Spanish wine for prawns and gambas al ajillo: why garlic and chilli rewrite the match, the four pours from raw to grilled, and the bottles to keep cold.

Adolfo Gatell··6 min
Spanish wine for lamb chops | a Tempranillo above sunset vineyards · Spanish Terroir
Pairing

Spanish wine for lamb chops

Spanish wine for lamb chops: why lamb is the natural partner for Spanish reds, the pours from herb-grilled to slow-roasted, and the bottles to open.

Adolfo Gatell··6 min
Spanish wine for oysters, from Zeeland to Galicia | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

Spanish wine for oysters, from Zeeland to Galicia

Spanish wine for oysters: the four pours that work, steel Albariño, Txakoli, our saline Chapirete Palomino and brut nature Cava, matched to Zeeland's salty shells and beyond.

Adolfo Gatell··4 min
Spanish wine for aged Dutch cheese | sunset over an old-vine vineyard · Spanish Terroir
Pairing

Spanish wine for aged Dutch cheese

Spanish wine for aged Dutch cheese: why old Gouda's crystals change the rules, the red, saline and sweet routes, and the bottles for every age of the wheel.

Adolfo Gatell··6 min
Spanish wine for tasting menus | the Spanish Terroir bottle in high-altitude vineyards · Spanish Terroir
Pairing

Spanish wine for tasting menus

Building a Spanish wine pairing for a tasting menu: pour sizes, the arc across courses, where sherry changes the game and the math behind the package.

Adolfo Gatell··6 min
Spanish wine food pairing: the working logic | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

Spanish wine food pairing: the working logic

Spanish wine food pairing built on working logic, not memorized rules: acidity, salt, fat, heat and weight, mapped to the styles and dishes that prove it.

Adolfo Gatell··7 min
Spanish wine for Middle Eastern food | an old vine beside a dark bottle at dusk · Spanish Terroir
Pairing

Spanish wine for Middle Eastern food

Spanish wine for Middle Eastern food: how za'atar, sumac, tahini and grilled lamb reshape the match, the pours from mezze to shawarma, and the bottles to chill.

Adolfo Gatell··6 min
Which red wine goes with chorizo | an old vine beside a dark bottle at dusk · Spanish Terroir
Pairing

Which red wine goes with chorizo

Which red wine goes with chorizo: why pimentón and fat rewrite the match, the pours from fresh to cured, and the Spanish reds that meet the paprika head on.

Adolfo Gatell··5 min
Spanish wine for bitterballen and the borrel | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

Spanish wine for bitterballen and the borrel

Which Spanish wine suits bitterballen: why brut nature Cava beats everything beside the fryer, the full borrelplank mapped, and what to do about mustard.

Adolfo Gatell··4 min
Spanish wine for mussels, the Zeeland way | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

Spanish wine for mussels, the Zeeland way

Spanish wine for mussels: why Albariño beats white-wine-in-the-pot logic, what changes with garlic, cream or tomato, and the pours for every Zeeland season.

Adolfo Gatell··6 min
Which wine goes with squid and calamari | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

Which wine goes with squid and calamari

Which wine goes with squid and calamari: why the cooking method decides everything, the pours from fried to grilled to ink, and the Spanish whites to chill.

Adolfo Gatell··6 min
Why Albariño is perfect for seafood | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

Why Albariño is perfect for seafood

Why Albariño and seafood work so well: acidity, salinity and no oak, which style fits oysters, rich fish or the grill, and the bottles to buy first.

Adolfo Gatell··7 min
Spanish wine for mushroom risotto | an old vine beside a dark bottle at dusk · Spanish Terroir
Pairing

Spanish wine for mushroom risotto

Spanish wine for mushroom risotto: why earth and umami change the match, the red and white routes, and the Spanish bottles that meet the forest on the plate.

Adolfo Gatell··6 min
Wine for a Spanish dinner party, planned | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

Wine for a Spanish dinner party, planned

Wine for a Spanish dinner party: the bottle-per-guest math, the cava-to-garnacha arc, how to plan quantities and temperatures, and the case to order once.

Adolfo Gatell··4 min
Spanish wine for an Indonesian rijsttafel | sunset over an old-vine vineyard · Spanish Terroir
Pairing

Spanish wine for an Indonesian rijsttafel

Spanish wine for the Indonesian rijsttafel: how sambal, coconut and sweet soy rewrite the rules, why tannin loses, and the four pours that survive the table.

Adolfo Gatell··7 min
Spanish wines for plant-based tasting menus | sunset over an old-vine vineyard · Spanish Terroir
Pairing

Spanish wines for plant-based tasting menus

Spanish wines for plant-based tasting menus: why vegetables rewrite pairing logic, the vegan fining question answered honestly, and a course-by-course arc.

Adolfo Gatell··6 min
A glass of Spanish wine beside a carved stone relief map of Spain among old vines
Pairing

Pairing oxidative Spanish whites

How to pair Spain's saline, nutty, low-fruit whites: our unfortified Jerez Palomino with broth, cured meat and aged cheese, and the late-harvest white for the sweet end.

Adolfo Gatell··7 min