{"id":44017,"date":"2023-10-06T23:53:37","date_gmt":"2023-10-06T21:53:37","guid":{"rendered":"https:\/\/marquesdecasaconcha.com\/?post_type=blog&p=44017"},"modified":"2023-10-06T23:53:37","modified_gmt":"2023-10-06T21:53:37","slug":"spanish-food-and-chilean-wine","status":"publish","type":"blog","link":"https:\/\/marquesdecasaconcha.com\/en\/blog\/spanish-food-and-chilean-wine\/","title":{"rendered":"Spanish food and Chilean wine"},"content":{"rendered":"

Spanish cuisine includes a diversity of dishes from different regions and made from different products Many of these recipes have crossed borders and now appear internationally along with some exceptional wine pairings. Here are five dishes that go well with Chilean wine.<\/p>\n

Ham Croquettes (Croquetas de Jamon<\/em>)<\/strong><\/h5>\n

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There are few things better than Spanish croquettes. Especially if they\u2019re made with Serrano ham. Crunchy on the outside and creamy on the inside, they are the star of fried delicacies in Spain. These small bites, made with b\u00e9chamel sauce and bits of serrano ham (the more aged, the richer the flavor it gives to the sauce), are breaded and fried, offering an intense flavor that is also very addictive. For this reason, they need a wine whose flavor matches up, but won’t overshadow the croquette. In Spain, a favorite pairing is with Garnacha. Another alternative is Marques de Casa Concha Merlot<\/a>, <\/strong>whose delicate notes of red currant, spices, a touch of toasted oak, and elegant tannins will complement these bites without altering their delicious flavor.<\/p>\n

Spanish Potato Salad (Ensaladilla de Bonito<\/em>)<\/strong><\/h5>\n

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The Spanish salad, popularly known as Russian Salad, is another traditional dish you\u2019ll find at any tapas<\/em> bar. Made with potatoes, mayonnaise (and lots of it!), and whatever else you want to add (every Spaniard has their secret ingredient), it generally also includes cooked vegetables like roasted red peppers, carrots, olives, peas, hard-boiled eggs, and, of course, tuna (or bonito<\/em>). This dish is served cold, either alone or on a piece of toast. Due to the creaminess of the mayonnaise, it is best paired with a sparkling wine or a barrel-fermented white wine such as Marques de Casa Concha Chardonnay<\/strong><\/a>.<\/p>\n

Valencian Paella (Paella Valenciana<\/em>)<\/strong><\/h5>\n

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Another iconic dish of Spanish cuisine is Valencian Paella, a rice-based preparation that, in this case, includes chicken and rabbit meat, along with vegetables such as green beans, tomatoes, and saffron. Most would say that this paella goes best with a red wine. However, since it includes white meat, a ros\u00e9 wine like Marques de Casa Concha Ros\u00e9 Cinsault<\/strong><\/a> works wonders as it adds freshness and balanced acidity, also helping to cleanse the palate while enjoying the eagerly anticipated socarrat<\/em> (that crispy, flavorful layer between the rice and the paella pan).<\/p>\n

Galician-style Octopus (Pulpo a la gallega<\/em>)<\/strong><\/h5>\n

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This traditional tapa<\/em>, found in many bars and restaurants across Spain, consists of nothing more and nothing less than two excellent ingredients: octopus and potatoes. The challenge, of course, lies in achieving tender octopus, perfectly cooked potatoes, and the right balance of seasoning. Olive oil, pimenton dulce<\/em> (sweet smoked Spanish paprika), and salt are all you need. With its exceptional texture and flavor, this dish is usually served with a glass of white wine, such as Albari\u00f1o or Godello. Alternatively, it can be paired with another full-bodied white wine with mineral notes, such as Marques de Casa Concha Chardonnay<\/a>,<\/strong> which will contribute rich notes to the dish.<\/p>\n

Oxtail Stew (Guiso de Rabo de Toro<\/em>)<\/strong><\/h5>\n

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This list wouldn\u2019t be complete without mentioning Guiso de Rabo de Toro<\/em>, a traditional oxtail or beef stew that utilizes this part of the animal for its high collagen content and is usually served after bullfights. While there are many different recipes, it’s common to slow-cook it with wine so that the meat melts in the mouth. The result is a succulent dish whose irresistible flavor deserves to be paired with a red wine like Marques de Casa Concha Cabernet Sauvignon<\/strong><\/a>, which beautifully complements the hints of black pepper and bay leaf used to season this stew.<\/p>\n

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