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wine pairing for Spanish multicourse meal

c
cleopatra999 Jan 19, 2013 08:55 AM

Hosting a wine/multicourse dinner. I have basics of the meal laid out and would love some insight into Spanish varietals I should look at for my pairings.

Nibbles
manchego, chorizo, quince jelly, marcona almonds, serrano ham

appetizer
garlic shrimp/crusty bread

soup
hot almond soup

Main
will be either Trout escabeche or Rabbit escabeche

Dessert:
Catalan inspired fruit tart (with pears and dates, topped with nuts)

Thanks!

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  1. penthouse pup RE: cleopatra999 Jan 19, 2013 11:13 AM

    With nibbles/apps/soup: good quality sherry (fino and/or amontillado)

    With main: Vina Tondonia rosado (most recent vintage available) or maybe an Albarino from Galicia or Juve Y Camp cava brut rosado; not too many reds will work with this..

    Desert: Malaga (Jose Ordonez)

    1. penthouse pup RE: cleopatra999 Jan 19, 2013 01:53 PM

      The Malaga I listed is produced by Jorge Ordonez, not Jose...

      1 Reply
      1. re: penthouse pup
        c
        cleopatra999 RE: penthouse pup Jan 19, 2013 04:13 PM

        thanks for the thoughts. Would like a different pairing for each course though...

      2. j
        JeremyEG RE: cleopatra999 Jan 19, 2013 08:44 PM

        I would do a cava with the nibbles, an albarino or rueda with the garlic shrimp course. I'm not sure how you're preparing the almond soup but you could serve either a red or white rioja here I love the wines from Muga, both older and more recent vintages. I think the escabeche is the hardest one to pair here because of the acid. Perhaps others can weigh in. To me, the dessert calls out for sherry and I like to serve it at the end of the meal instead of at the beginning. Enjoy!
        JeremyEG
        HomeCookLocavore.com

        1. babette feasts RE: cleopatra999 Jan 19, 2013 08:47 PM

          I've never met a Txakolina I didn't like ... light, well balanced white, slightly effervescent (petulant?). I'm not great at pairings, but it could be good with the shrimp.

          I would start with Cava, just because I like to be festive and start with bubbles :)

          1 Reply
          1. re: babette feasts
            j
            JeremyEG RE: babette feasts Jan 19, 2013 08:59 PM

            Great call and sorry for missing it! The txakolina actually might have enough acid for the escabeche. It's perfect actually with it's slight effervescence.
            @JeremyEG
            HomeCookLocavore.com

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