Spring is the best time for personal and professional renewal, so it’s also a great chance for your HoReCa business to reinvent itself, with a new selection of dishes based on fresh ingredients and great matching wines.

In our cellars, you can currently find more than 5000 national and international varieties of wine, out of which 300 are exclusive, all selected from the most prestigious wineries by a team of world-famous sommeliers.

Food & Wine Ideas


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Asparagus with spanish cured ham

Ribeiro Pairing Wine: Try with a Glass of Godello. With a pleasant mouth filling taste and balanced acidity, Godello perfectly balances asparagus’ taste.

Slow roasted lamb

Mature Rioja Pairing Wine: The savory, tobacco-inflected red fruits, moderate alcohol levels and refreshing acidity fits perfectly with the gamey flavor of the lamb, bringing out the best in both without either taking center stage.

Prosciutto asparagus rolls

De Alberto Dorado Verdejo Pairing Wine: Pair the savory, nutty flavor of prosciutto with the dried fruit notes in De Alberto Dorado Verdejo. It’s an ideal wine to enjoy with aperitifs and small bites like this one. The wine’s rich, clear gold tone comes from oxidization and aging in oak in the fashion of “solera,” beautiful in the glass and on the palate.

Pot-roasted artichokes

Bodegas Shaya, Rueda Verdejo Pairing Wine: Seasonal artichokes are topped with olive oil, garlic and lemon. Enjoy them with Bodegas Shaya’s Rueda, a 100% Verdejo that focuses on clean, restrained fruit as well as herbaceous notes of lemongrass and almonds.

Crab-stuffed morel mushrooms

Protos, Rosé, Ribera del Duero Pairing Wine: When you’re preparing something earthy and sweet like springtime crab-stuffed morels, your pairing needs to have the lift, weight and texture to support it. Spring is the perfect time to drink rosé, which has a foot in both red and white wine.

Pan con tomate, patatas bravas, padrón peppers, galician octopus

Rosado or Light Red Pairing Wine: These tapas are dominated by the presence of tomato and peppery spices like paprika. Therefore, they belong to the realm of the rosado (rosé) wines, including pink Cava. Also, light red wines – especially those that are fresh and unoaked in style. Look out for wines made from indigenous Catalonian grape varieties like Trepat or Sumoll – these match perfectly with the perfume of the small delicious pimientos de padrón.
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More Pairing Advice


For any food and wine pairing to be successful, it needs to create balance between the components of a dish and the characteristics of a wine.

Pairings: Congruent or Contrasting

A contrasting pairing creates balance by contrasting tastes and flavors, whereas a congruent pairing creates balance by amplifying shared flavor compounds.


The basics are easy to grasp
  • The wine should be more acidic than the food.
  • The wine should be sweeter than the food.
  • The wine should have the same flavor intensity as the food.
  • Red wines pair best with bold flavored meats (e.g. red meat).
  • White wines pair best with light-intensity meats (e.g. fish or chicken).
  • Bitter wines (e.g. red wines) are best balanced with fat.
  • It is better to match the wine with the sauce than with the meat.
  • More often than not, White, Sparkling and Rosé wines create contrasting pairings.
  • More often than not, Red wines will create congruent pairings.

Be aware of tastes

Out of the 20 existent food tastes, you only need to focus on 6 when pairing food and wine: Salt, Acid, Sweet, Bitter, Fat and Spice (Piquant).


For the most part, wine lacks the 3 tastes of fatness, spiciness and saltiness but does contain acidity, sweetness and bitterness in varying degrees. Generally speaking, you can group wines into 3 different categories:


1. Red wines have more bitterness.

2. White, rosé and sparkling wines have more acidity.

3. Sweet wines have more sweetness.


Last but not least, simplify a dish down to its basic dominant tastes and consider the intensity of both the food and the wine.

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