Let’s pair wine

Tempranillo & Tapas


Experience Spanish lifestyle with two typical Spanish classics Tempranillo and Tapas. Learn some interesting facts about Tempranillo and try our delicious tapas recipes that pair well with Tempranillo.


Spain’s number one

Let’s talk about Tempranillo:

  • Is a very old grape variety
  • 3rd most grown grape variety worldwide
  • More than 80% of the world’s Tempranillo is cultivated in Spain
  • Has multiple local names like Tinto Fino, Tinto de Toro, Tinto Madrid, Ull de Llebre and Aragonez
  • Has aromas and flavors of cherry, plum, leather, vanilla, herbs and tobacco

If you would like to read more, find here our brief guide to Tempranillo

Let’s pair Tempranillo with food:

As you might have read already in our brief guide to Tempranillo.

Tempranillo pairs quite well with a variety of food. Especially with its rich and savory aromas, it matches well with grilled meat, lamb, cured meats like prosciutto or Jamon, Mexican Food, Lasagna, Pizza and not to forget most Spanish dishes such as classic tapas.



Stands for pleasure, joy & togetherness

Tapas is more than just food, it brings people together, sharing a bottle of wine with a colorful selection of snacks. A symbol of the Spanish way of life.

The word tapas mean “lid” or “cover” and has its origin in Spain.  It is said that people used to cover wine glasses with small lids, bread or plates to protect the wine from flies. To weigh down the lid and encourage customers to drink more, bars and restaurants started serving salty snacks with wine. This was the beginning of tapas.

Have we already gotten you excited about tapas?

Open a bottle of wine and invite your friends for a little tapas round. We have some delicious recipe ideas for you.


Marinated champignon with white wine


  • 500g champignon
  • 1 tablespoon Olive oil
  • 500 ml white wine
  • 5 tablespoons sherry 
  • 1 tablespoon lemon juice
  • 2-3 Garlic cloves
  • Salt
  • Pepper
  • 1 hot pepper
  • 3 tablespoons chopped parsley


  1. Clean champignons and sauté in olive oil
  2. Add white wine, sherry and lemon juice and let it simmer for about 5 minutes.
  3. In the meantime, add the garlic and season with salt and pepper.
  4. Cut the chili pepper in half, then slice thinly and add it to the champions with the parsley and serve warm.

Tuna tartar (Basque style)


  • 500g fresh tuna
  • 1 pickled cucumber
  • 2 tablespoons capers
  • 1 lemon
  • white wine vinegar
  • olive oil
  • 1 sprig basil
  • 3 sprigs of parsley
  • 1 finely chopped hot pepper
  • Dill for garnish
  • lemon


  1. Freeze the tuna completely, then allow to thaw and cut into tiny cubes. Place tuna dices in a bowl.
  2. Drain and cut cucumber and capers into tiny cubes and add to tuna.
  3. Squeeze lemon and add juice to tuna.
  4. Drizzle a little vinegar and oil on top.
  5. Mix everything thoroughly and let it sit for 1 hour.
  6. Wash the basil and parsley and shake dry. Chop the leaves and add to the tuna.
  7. Mix in the peppers as well. Garnish with dill and serve.

Figs stuffed with cheese


  • 4 fresh figs
  • 1-2 tablespoons sweet sherry
  • 175 g Spanish cheese
  • 2 sprigs thyme
  • oil
  • pepper


  1. Carefully wash the figs and cut each fig twice widthwise and drizzle with sherry.
  2. Cut the cheese into 8 pieces 4cmx4cm (1.5inx1.5in) and place in a bowl.
  3. Pluck the thyme leaves.
  4. Mix them with olive oil and pepper, add to the cheese and mix all together. Cover and let the cheese marinate for about 1 hour.
  5. To serve, stack the figs alternately with 2 pieces of cheese to form small towers and serve.

Chorizo shrimp


  • 24 raw shrimps
  • 200 g chorizo  
  • 1 sprig of rosemary  
  • 100 ml orange juice  
  • 2 tablespoons oil  
  • small wooden skewers  


  1. Cut chorizo into 24 slices.
  2. Cut shrimp lengthwise along back and remove intestines. Wash shrimp and pat dry. Thread shrimp and chorizo slices onto wooden skewers.
  3. Wash rosemary, dab dry, remove needles from branches, chop finely and mix with orange juice.
  4. Marinate skewers with it for about 30 minutes.
  5. Heat oil in a large frying pan. Dab skewers dry and fry in batches for about 2 minutes on each side.