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Food and Wine Pairings
Wine and food provide a universe of aromas and flavors. When combined harmoniously, they exalt its qualities.
Pairing a wine with a particular dish means looking both stand out and complement each other, such that none distort the other. A spicy dish can turn off the smooth taste of a wine. On the other hand, a full-bodied wine can neutralize a less pronounced flavor dish.

Some tips for a good marriage:

  • Serve light wines with cold dishes.
  • Combine wines and food with similar taste intensity.
  • When different wines are served, serve lighter wines before the most robust, dry white wines before red wines, younger wines before the more evolved wines, cold wines before those served at higher temperatures.
  • The acidity of the wine must compensate or overcome the acidity of the dish.
  • Sweet wines do not pair well with seafood and meats.
  • Avoid combining oily or very salty foods with high-tannin red wines.
  • Pair salty foods with sweet or high-acid wines.
  • Pair fatty and oily food with high-acid wines.
  • Mature red wines are hard to match with shellfish and fish.
  • Among different wines, cleanse the palate with a sip of water.

The intensity of the taste of the food depends on the subject matter, such as meat or pasta, the type of spices, herbs, sauces, side and method of cooking. In wine's intensity is determined by the variety of grape, the wine making process, the alcohol degree, acidity and tannins.

Welcome to a world where exploration is ongoing!



The young and fruity white wines of varieties like Torrontes, Sauvignon Blanc, Riesling, Chenin and Albariño, complement well with grilled fish and white meats with vegetables.

The white wines of unctuous palate of varieties like Viognier, Gewürztraminer and Muscat, harmonize well with smoked fish, sushi, crab, oysters and clams.

White wines with aging or fermented in oak of varieties like Chardonnay, Semillon, Sauvignon Blanc and Pinot Gris, combine well with seafood, lobsters, poultry and fish grilled marinated.





Rosé wines are light in nature. Are served cool (10 º to 12 º C) and can math with many dishes, especially oily fish or "fatty" (tuna, sardines, herring, salmon, eel, ...), mussels, paella, rice, pasta, vegetables sewn or stew, pork and chicken.

Rosé wines are made ​​from grape varieties depending on the country or wine region. Thus we can find rosé of Malbec, Cabernet Franc, Syrah, Cabernet Sauvignon, Monastrell, Garnacha.




The young red wines and medium bodied of varieties like Bonarda, Sangiovese, Tempranillo, Pinot Noir, Malbec and Merlot match well with beef, pork and grilled fish, risotto with mushrooms, stewed vegetables and paella.

Structured red wines, aged in oak barrels, of varieties as Malbec, Cabernet Franc, Petit Verdot, Cabernet Sauvignon, Syrah and Nebbiolo are reserved for long cooking dishes and flavors pronounced as game meat (wild boar, deer, rabbit and hare) and stuffed pasta or meat sauces.




The sparkling wine is a beverage associated with moments of celebration that is drunk throughout the year. At the time of the marriage, the sparkling wine is served both as an aperitif and to accompany dishes and desserts.

The dry sparkling wines achieve excellent pairings with caviar, oysters, fish and seafood in general.

The semi-dry sparkling wine or sparkling Demi Sec and sweet sparkling wines match with pastry based desserts, cream, apples and stone fruit.



The sweet wines in different styles (late harvest, made from dried grapes and from grapes with botrytis, etc.) form excellent partnerships with blue cheese, foigrass, egg-based desserts (cream, custard) with tropical fruits, nuts, hazelnuts and honey, sweet cakes and pastries.

The sweet red Port wines, especially "Tawny" and "Vintage" ones, are an excellent accompaniment to chocolate desserts as the bitter cocoa awaken their sweetest notes.

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