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<\/p>\nWith a very wide and varied recipe history, Spanish cuisine stands out for harmonizing especially well with wine. Thanks to the wine-growing tradition of this country, many dishes pair better with wine than with any other drink. On this occasion, we present you five ideas for pairing it with Chilean ones.<\/b><\/p>\n
Potato Spanish tortilla<\/b><\/p>\n
It is the most popular tapa. In fact, the study \u201cSocial importance of the tapa\u201d carried out this year by Saborea Espa\u00f1a and Hosteler\u00eda de Espa\u00f1a, revealed that 82.5% of Spaniards consider the potato tortilla as the main tapa in the country. This preparation based on potatoes and beaten egg that is cooked with oil in a frying pan, whose various versions can include everything from caramelized onion to pieces of chorizo, has an addictive flavour. It also works very well when enjoyed with a glass of wine. A good pairing for tortilla de patatas (without onions) is with Marques de Casa Concha Chardonnay<\/b>, thanks to its personality and pleasant volume in the palate.<\/p>\n
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Salmorejo<\/b><\/p>\n
Another classic, especially for hot summer days, is this traditional cold tomato-based soup from C\u00f3rdoba. It is characterized by its thick consistency achieved after mixing fresh tomatoes with soaked bread crumbs, olive oil, garlic (to taste) and salt. To enjoy as a starter, as a side and why not, as a light main dish, it is usually served with toppings such as crumbled hard-boiled egg or pieces of Serrano ham. When choosing a wine to pair with Salmorejo Cordob\u00e9s, a good glass of ros\u00e9 wine such as Marques de Casa Concha Ros\u00e9 Cinsault<\/b> will refresh the palate and complement the richness of this dish.<\/p>\n
Patatas bravas<\/b><\/p>\n
They are found in practically all Spanish bars. Ideal for snacking, patatas bravas are nothing more than fried potatoes cut into cubes whose flavour is provided by a red brava sauce that does not contain tomato, but is based on sweet and hot paprika. The degree of spiciness is to taste, but the idea is that it is pleasant and tasty. To accompany them, a fresh ros\u00e9 wine with good acidity is recommended, to counteract the spiciness of the sauce, such as Marques de Casa Concha Ros\u00e9 Cinsault<\/b>.<\/p>\n
Madrilenian stew<\/b><\/p>\n
As its name suggests, this typical stew of Madrid cuisine has chickpeas as its main ingredient, followed by a selection of vegetables, meats and sausages. Potatoes, carrots, cabbage, chicken, pork or beef, and blood sausage or chorizo \u200b\u200bcan be some of the ingredients in this recipe. For this reason, it is a dish with deep, varied and very comforting flavours, which requires a mature and complex wine that complements this dish and is not overshadowed by its powerful flavours. For example? Marques de Casa Concha Cabernet Sauvignon<\/b> or Marques de Casa Concha Carmen\u00e8re<\/b> are two wines that are certainly up to.<\/p>\n
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Fried Calamari<\/b><\/p>\n
And finally, we couldn’t fail to mention this popular seafood tapa. Calamari cut into rings, coated in flour and egg, then fried and served on a plate with mayonnaise, lemon and sometimes also inside a bocadillo (bread). Perfect to share as an aperitif with a glass of white wine like Marques de Casa Concha Chardonnay<\/b>, it is another of the unmissable pairings of this extraordinary cuisine with Chilean wine.<\/p>\n
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