Tapas and wine night: pairings and ideas

Wine and tapas are the perfect blend. Is there anything more Spanish than sharing conversation in good company with some delicious tapas and a glass of wine? Tapas and wine nights are ideal for relaxing, enjoying ourselves and surprising our guests. Today we are bringing you the keys to preparing a delicious, simple, elegant evening.

Perfect pairings: which wine to choose for each type of tapas

The secret to a successful evening is properly pairing tapas and wine. Not all tapas pair well with all wines. The key is in knowing how to pair them, either due to their harmony or contrast. To get the pairing right, we recommend that you first think about which tapas you are going to serve. We should look at the main ingredient, whether fish, meat, cheese, etc. and its flavours, whether savoury, smooth, bitter, spicy... to give us the keys to how to pair well as explained in previous articles on pairings that you can find on our website.

The following are some winning combinations that pair with our most famous tapas that you can easily find at Consum's Bodega. 

• Spanish potato salad: A young white wine (Verdejo, Sauvignon Blanc). Refreshing on the palate, it balances out the creaminess of mayonnaise.
• Spicy fried potatoes: A dry rosé or young Grenache wine. The acidity of the wine sets off the oil and its freshness counters the spiciness.
• Potato omelette: Brut cava or young red wine (Tempranillo). The cava confers freshness with its bubbles, whereas the young red goes well with egg.
• Pickle kebab: Manzanilla or Fino. The salinity of the wine harmonises the savoury acidity of the tapa.
• Cured Iberian ham: Crianza aged wine (Tempranillo or Grenache) or Brut Nature cava. The red wine enhances the nuances of the ham, whereas cava cleans the palate.
• Sausages: Full-bodied red wine (Monastrell, Syrah). A well-structured wine with high tannin content to balance the fat and spices.
• Soft cheese: Aged white wine or dry sparkling wine. The full-bodied white wine perfectly sets off the creamy texture, whereas the sparkling wine lightens it.
• Hard and mature cheese: Reserva aged wine or fortified wine (amontillado sherry). Strong and saline, complex, well-structured wines are required for these tapas.
• Pickled anchovies: Albariño, Godello or Manzanilla. The acidity of the wine pairs well with the vinegar and enhances the fish.
• Croquettes: Brut cava or cask aged white wine (Chardonnay, Viura). The bubbly wine cleans the oil, whereas the well-structured whites enhance the flavours.

Classic Spanish tapas that never fail with your wine 

So now that you know the best pairings, it's time to get a good tapas board ready with lots of variety, colour and tradition. Here are some indispensable ingredients:

•  Thinly sliced Iberian cured ham
• Mature Manchego cheese
• Bread with oil and tomato spread
• Olives and roasted almonds
• Pickled anchovies
• Mini Spanish potato omelette and pepper kebabs

Tips for a simple, elegant presentation 

Make your tapas attractive, practical and appetising:

1. Use a wooden board or slab of slate to present them.
2. Group the tapas together (cheese, cured meats, shellfish...) to make pairing easier.
3. Include an assortment of bread (wholemeal, with seeds, unleavened).
4. Serve with small bowls of nuts, sauces or pâté.
5. Make sure all the different wines are served at the right temperature and in the right glasses.

All these ingredients can be easily found at your local Consum supermarket, so you can lay a tasty tapas board without it being too much work. It is sure to be a great success. Because sharing wine is enjoying it.