You have to be careful when selecting the wines that will accompany a meal because not all wines pair with any type of food, except “sparkling wines, which are the only ones that marry everything; from the appetizer to the dessert ”, assures Arias. However, this sommelier recognizes that “there is no other drink that, due to its molecular composition and its organoleptic characteristics, is a better accompaniment to so many foods.”

How to choose the best wine?

Below you will find a selection of wines recommended by Daniel Arias according to the food group and their composition:

Rice pairing

‘A banda’ or blind rice: dry white wines with grapes such as Albariño, Chardonnay or the Mallorcan Prensal.

Fish or seafood rice: dry white with good acidity with grapes such as Albariño, Chardonnay, Verdejo or Sauvignon Blanc.

Soupy rice: white wines with some body (with lees or barrels) and rosé wines.

Rice with meat: white wines with some body (with lees or barrels), rosé or light red wines with grapes such as Callet or gargollasa Majorcan wines or French Pinot Noir.

Fish pairing

Subtle fish: dry white wines with good acidity.

Fatty fish: white wines with more body (lees or barrels), rosé wines or light reds.

Meat pairing

White meats: full-bodied white wines (barrels or lees), rosés and light reds (young or semi-mature).

Red meat: red wines with body and barrel aging such as Mallorcan grapes such as Mantonegro, the national Tempranillo or the French Cabernet Sauvignon, Merlot and Syrah.

Pairing with dessert

Fruit and cream desserts or white puff pastries: sweets such as Muscat grapes or Riesling.

Chocolate desserts: sweet reds such as the Mallorcan Mantonegro or the Andalusian Pedro Ximénez.

Do you want to discover some of the wines that triumph at the table? Check out our extensive menu.

La entrada Wine pairing: keys to an irresistible experience se publicó primero en Restaurant Can Pep.