01
Salty
Salt often softens tannin and bitterness. Try Manzanilla with olives, anchovies or jamón.
ANDALUSIA AT THE TABLE · A REFERENCE TO KEEP
The wine & food pairing table.
Start with what is on your plate. Then choose a wine for a reason: acidity against richness, saline freshness with the sea, structure for slow-cooked meat or sweetness with dessert.
INTERACTIVE PAIRING CHART
INTERACTIVE PAIRING CHART
Choose a dish, scan the stars, then read why the best match works.
Excellent match
WHICH FLAVOUR DOMINATES?
Scroll sideways to explore all seven wine styles →
| Andalusian dish | DRY MOSCATEL | FINO / MANZ. | DRY PX | ROMÉ / ROSÉ | MOUNTAIN RED | AGED DRY | SWEET WINE |
|---|---|---|---|---|---|---|---|
◆◆◆Excellent match◆◆Good alternative◆Depends on the bottle○○○Usually not my first choice
ON YOUR PLATE
Espetos de sardinas
SaltyRich / fattySavoury / umami
WHY THIS WORKS
Grilled sardines bring oil, salt and smoke. Dry Moscatel refreshes without hiding the fish; Manzanilla brings a beautiful saline echo.
THE PAIRING YOU SELECTED
Dry Málaga Moscatel
Fragrant, fresh and dry
Pairing guide: Excellent match
My first pour
Dry Málaga Moscatel
Worth trying as well
Manzanilla / Fino
A starting point, not a rulebook. The sauce, seasoning and exact bottle matter as much as the dish.
Ratings are our tasting recommendations, not laboratory measurements. Each bottle and recipe deserves its own judgement.
SIX TASTE RULES I USE AT THE TABLE
02
Rich / fatty
Fresh acidity resets your palate after olive oil, fried fish or creamy almonds.
03
Acidic
Tomato and vinegar can flatten a low-acid wine. Choose an equally fresh wine or a savoury Fino.
04
Savoury / umami
Umami can expose bitterness in tannic reds. Dry flor-aged wines and oxidative styles often make a better conversation.
05
Sweet
Dessert can make dry wine taste sharply acidic and bitter. Match its sweetness — or go sweeter.
06
Chilli / heat
Heat boosts the burn of alcohol and tannin. Think freshness and modest alcohol; avoid powerful oaky reds.
Sources & further reading