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wine pairing for Spanish multicourse meal

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.

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

garlic shrimp/crusty bread

hot almond soup

will be either Trout escabeche or Rabbit escabeche

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


  1. babette feasts 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
      JeremyEG 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.

    2. j
      JeremyEG 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!

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

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

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

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

        2. penthouse pup 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)

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