Our recent Spanish wine tasting was a journey across the country’s most celebrated regions, from the Atlantic coast to the rugged slate of Priorat and the sun-drenched hills of Andalucía. Each wine was paired with a thoughtfully chosen dish meant to showcase the best of both glass and plate. What follows is a recap of the wines, their origins, pairings, and my closing reflections on how they performed together.

---

1. Lagar de Fornelos Lagar de Cervera Albariño 2023

• Region: Rías Baixas (Galicia, Northwest Spain)
• Cost: ~$24
• Pairing: Sardine Taco
• Why it works: Albariño’s hallmark saline freshness and citrus zip cut through the oiliness of sardines, while the wine’s sea-spray minerality mirrored the briny character of the fish.

Closing Comment: A nice wine, but I would have preferred the lighter frizzante style with this taco. When in Portugal and drinking Alvarinho (the same grape), we were served whole sardines grilled and coated with salt—it was pure heaven. This pairing was okay, but the taco, while beautifully made, included a hot spice that fought against the wine.

---

2. Bodegas Avancia Old Vines Godello 2023

• Region: Valdeorras (Galicia)
• Cost: ~$28
• Pairing: Lobster, Fennel & Ibérico Cheese Empanada
• Why it works: Godello’s medium body and subtle creamy texture echoed the richness of lobster and cheese, while fennel’s anise lift found a bright counterpoint in the wine’s citrus and mineral tones.

Closing Comment: The pairing of lobster, fennel, and Ibérico cheese empanada with this Godello really hit the mark—it paired beautifully with the wine. An absolute winner! Godello also seems to be a current sommelier sensation: it has a lovely body, is food-friendly, and offers the ability to age gracefully.

---

3. Condado de Haza 20 Aldeas 2018 (Tempranillo)

• Region: Ribera del Duero
• Cost: ~$35
• Pairing: Mushroom Bruschetta with Brie, Sage & Truffle Oil
• Why it works: Ribera del Duero’s dark-fruited Tempranillo and firm tannins matched the earthy depth of mushrooms and truffle, while the creamy brie softened the wine’s structure.

Closing Comment: This Tempranillo comes from the Ribera del Duero region, where higher altitude and warmer daytime temperatures result in thicker-skinned grapes than those typically found in Rioja. The wine showed depth and structure, but the food pairing was only adequate. The enokitake mushrooms—with their delicate flavor and thin texture—didn’t stand up to the wine’s intensity. A firmer, earthier mushroom such as cremini would have provided the substance needed to complement the Tempranillo’s body, structure, and acidity.

---

4. Familia Torres ‘Perpetual’ 2020

• Region: Priorat (Catalonia)
• Cost: ~$100
• Pairing: Lamb Pop
• Why it works: Priorat’s concentrated Garnacha- and Cariñena-based blend, with its bold fruit and mineral backbone from llicorella slate soils, stood up beautifully to the richness of lamb.

Closing Comment: This wine from Priorat, where vines struggle to survive in the harsh slate soils, was absolutely outstanding—the darling of the night and the priciest offering, clocking in at over $100. A blend of Carignan and Grenache, it was silky, juicy, and luscious. While lamb chops were a good pairing in theory, the heavy hand with rosemary and other spices was somewhat off-putting. The wine would have sung more purely with just a dash of salt, a crack of pepper, and a gentle rub of fresh garlic.

---

5. La Rioja Alta Viña Ardanza Reserva 2019

• Region: Rioja (Haro, Rioja Alta)
• Cost: ~$48
• Pairing: Aged Manchego Cheese with Spanish Olives
• Why it works: Classic Rioja Reserva, with dried cherry, tobacco, and spicy American oak, was lifted by the salty tang of olives and the nutty sharpness of Manchego.

Closing Comment: The wine was intensely aromatic, with lifted floral notes rising from the glass alongside Rioja’s hallmark red fruit and spice. Elegant and classic, it showed why Ardanza has such a loyal following. I will note that we used 12-month aged Manchego, which imparted a fantastic nutty aroma and a drier texture than your typical 3- to 6-month aged cheese. The Manchego and olives made for a pleasant pairing, though the wine’s perfume and layered complexity could easily have carried the spotlight on their own.

---

6. Bodegas Muga Rioja Rosado 2024

• Region: Rioja (Haro, Rioja Alta)
• Cost: ~$18
• Pairing: Shrimp Ceviche
• Why it works: Fresh, pale rosado with citrus and berry notes mirrored the brightness of ceviche, while the wine’s crisp acidity balanced the lime-driven marinade.

Closing Comment: The Muga Rosado was bright, delicate, and refreshing, with subtle notes of citrus and red berries that made it a crowd-pleaser. The shrimp ceviche paired well overall, as the freshness of the wine complemented the lime and seafood. That said, the high acidity of the ceviche’s marinade nearly matched the wine one-for-one—bordering on a clash rather than a balance. On its own, the wine showed purity and charm, making it an excellent summer sipper.

---

7. Pedro Ximénez (PX) Sherry ‘1927 Solera’ by Bodegas Alvear

• Region: Montilla-Moriles (Andalucía)
• Cost: ~$35 (375ml)
• Pairing: Vanilla Ice Cream drizzled with ½ oz. PX Sherry
• Why it works: Intensely sweet and unctuous, PX sherry bursts with flavors of figs, dates, molasses, and espresso. Poured over vanilla ice cream, it becomes a luxurious dessert—warm, dark caramel richness meeting cool, creamy purity.

Closing Comment: This pairing was pure indulgence. The vanilla ice cream provided the perfect neutral canvas for PX sherry’s deep, luscious flavors of fig, raisin, and caramel. A small half-ounce pour was all that was needed to elevate the dessert into something both elegant and memorable. This was a wonderful reminder that dessert wines, when used thoughtfully, can create show-stopping finales without being overwhelming.

---

Closing Thoughts

Spain’s wines offer both breadth and depth—from the crisp Atlantic freshness of Albariño to the Mediterranean power of Priorat and the unctuous sweetness of PX sherry. Each of these bottles reflected its place of origin while sparking conversation around the table. Some pairings soared, others taught us what might work better next time, but together they underscored the magic of exploring wine and food as companions. This tasting was not just about the wines themselves, but about discovery, dialogue, and savoring the journey through Spain one glass at a time.

---