wine pairing for Spanish multicourse meal
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)
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)
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!