Tempranillo

The natural choice for tapas, this versatile fruity wine also pairs well with meats such as pork and rabbit

Well, it would be stupid not to lead with tapas. Whether it’s a spicy piece of grilled chorizo or a platter of paprika-doused octopus, a good glass of young fresh rioja is always going to do the biz – especially if you’re in Spain on holiday with only such piquant delicacies at your disposal. Tapas apart, tempranillo is a pretty versatile food wine, especially the versions in which the oak is in the background, giving way to those lovely ripe strawberry fruit tones. The thing to remember about tempranillo is that for a red, it has quite high acidity, which makes it very good for foods with a heavy dose of fat or oil. Pork will be a good pairing, especially if it has been slow roasted. Similarly rich white meats such as rabbit are great with a light, bright and breezy tempranillo. On the darker, heavier side, say a Rioja Gran Reserva that has been given extended wood ageing for a richer, intense flavour profile, you can be as daring as you like, but something like a thick slab of rare steak or an oxtail stew will find a great match in the sweet, luscious fruits and the supporting velvety tannins.