Enhance the flavors of your dish with the correct wine. The easiest option: let our expert sommelier be your guide. The challenge: choose the wine yourself to win over the entire table (and even our expert sommelier). Remember that pairing is not a hard science and there are choices to suit all tastes. Pay attention to your sense of smell.
First proposal: tapas & young white
If we are going to take a variety of dishes of a very different nature – for example oysters, bluefin tuna, Guijuelo ham, cod fritters and carn d’olla croquettes (traditionally leftover meat)- the best idea would be to go for a young and fruity white wine. Therefore, the flavors of the most delicate tapas would not be hidden, our mouth would be refreshed from the mix of these morsels and it would be cleaned between bites. There are two very recommendable Catalan wines from among the many options on our menu: Carisma (Montant i Sell), created with Riesling and Gewürztraminer, citrus fruit and mineral, and Bancal del Bosc Blanc (Vinyes Domènec, D.O. Montsant), with a base of Grenache blanc, fruity and pleasant. A young red wine or an always practical sparkling wine are also suitable with tapas if they are more your taste.
