Pairing: Spanish Tapas and Cured Meats

Spanish tapas and cured meats, such as Jamón Ibérico, chorizo, and Manchego cheese, are rich, savory, and full of intense flavors. These small, flavorful bites offer a range of textures, from the silky fat of cured ham to the firm, nutty bite of aged cheeses. Tapas are traditionally served with Spanish wines, which complement and enhance the bold flavors of the meats and cheeses. The ideal wines for pairing with these tapas are those that have high acidity, balanced tannins, and fruit-forward notes to cut through the fat and saltiness.

Recipe

Ingredients

  • Jamón Ibérico (100g): A rich, savory cured ham, adding depth and complexity to the dish.
  • Chorizo (100g): A spiced cured sausage with smoky paprika and garlic.
  • Manchego cheese (200g): Aged cheese with a firm texture and nutty flavor.
  • Olives and Marcona almonds (optional): Classic accompaniments to Spanish tapas, offering briny and nutty contrasts.
  • Crackers or baguette slices: A neutral base to complement the rich, salty flavors​

Instructions

  1. Prepare the meats and cheeses: Slice the Jamón Ibérico and chorizo into thin pieces. Arrange them on a board alongside slices of Manchego cheese.
  2. Add accompaniments: Place olives and Marcona almonds around the meat and cheese for a balanced bite.
  3. Serve: Pair with the right wines and enjoy with crackers or baguette slices for a complete tapas experience​

Serve With

Tempranillo, Cava

Learn More About the Best Pairings

Tempranillo

Tempranillo is a prominent red wine grape variety native to Spain, often referred to as the “noble grape” of the country.

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Cava

Cava is a Spanish sparkling wine primarily produced in the Penedès region of Catalonia, Spain.

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Samplers

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