Wine Dinners: Spanish Lessons
By:
Vanessa Greaves & Carl Hanson
Discover the Spanish approach to grazing and chatting as you linger over exquisite little nibbles or share a generous pan of paella with your best pals.
Tapas: Small Plates--Big Flavors
Tapas are Spanish appetizers served to accompany drinks. These finger foods are presented on individual small plates and are usually just a few morsels: shrimp fried in garlic and olive oil, a petite potato omelet, a few nibbles of chorizo sausage, a cod fritter or two, some olives, thinly sliced serrano ham, and roasted almonds. These little bites make terrific bar food, and that's just where the tapas tradition emerged. For no extra charge, bar owners would place small plates of food on top of the drinks they delivered to thirsty patrons. Can it be any coincidence these typically salty bar snacks inspired thirst--and subsequently increased bar tabs? The habit of serving free peanuts in American bars is similar, if not nearly as delicious.
A good tapas party is all about leisurely snacking and lots of conversation.
- Serve tapas on little plates--saucers will do nicely. If you're offering many selections, tapas can easily comprise your entire meal.
- Use large, flat-bottomed Asian-style soup spoons to set out individual portions of seafood or other tidbits swimming in sauce.
- Bring out just a couple of choices at a time so your guests have a chance to experience the individual flavors.
- Many tapas can be prepared ahead of time, but make the fried dishes on the spot so your guests can enjoy them at their peak of crispy goodness. This is a great excuse to break out the electric skillet or your deep fryer and turn the cooking into an event.
- Set out a huge bowl of red and yellow bell peppers dotted with fresh flowers and greenery for an inexpensive but dramatic visual anchor using the colors of the Spanish flag.
Wine to Pair with Tapas
It's fun to entertain with tapas. So why not break open a bottle of bubbly? Spanish cava--the sparkling wine of the Penedes region of Spain--is a refreshing sip that pairs really well with salty and fried tapas. A chilled dry sherry can also be excellent with tapas. Watch out, though! The alcohol in sherry can sneak up on you in a hurry! You might also try a fruity sangria served over ice.
Paella: It's All in the Pan
Paella is one of the world's great one-pot meals, and makes a spectacular party dish. Your menu can be as simple as a salad (featuring oranges and Spanish onions of course), paella served in the pan, and something sweet to savor at the end.
Tips for great paella:
- A genuine paella pan or wide, shallow skillet spreads out the rice to ensure even cooking.
- For best results, use round-grained paella rice such as Bomba from Catalonia or risotto-style Arborio rice so it won't become mushy when cooked.
- Make your own stock if possible and be sure it's very hot when you add it to the pan.
- Yes, saffron threads are costly, but you need only a pinch to add authentic flavor and aroma to your dish. Don't even bother with powdered saffron.
Wine Pairings with Paella
There's usually a lot of seafood in paella. Mussels, shrimp, clams, and lobster are terrific with a crisp cold Albarino from the cool-climate Spanish region of Rias Baixis. Of course, red wine also works perfectly well with paella, particularly with meatier versions. Try a reserva Rioja, a classic Spanish wine made primarily from Tempranillo grapes. If it's a hot day, and you want to split the difference between red and white, pop open a bottle of superb Spanish rosé wine.
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