Spain is a country that lives to eat and drinks to enjoy — and few places express that better than its wine regions. From bold reds to crisp whites, Spain produces a wide variety of wines that are made to be shared, savored, and — best of all — paired with incredible food.
If you're just starting to explore Spanish wines, or looking to deepen your love for them, here’s a fun, easy guide to some of Spain’s standout wine regions and what to eat alongside each bottle — including some can’t-miss meats and cheeses.
Rioja is the classic red that everyone loves. Located in northern Spain, it produces elegant, food-friendly reds made mostly from Tempranillo. These wines range from bright and fruity to rich and oak-aged, depending on how long they’ve matured. Pair Rioja with grilled lamb chops, roasted beef, or smoky chorizo. On the cheese side, aged Manchego, Roncal, or Mahón Curado make perfect companions.
Not far away, Ribera del Duero offers a bolder take on Tempranillo. These wines are darker, fuller-bodied, and made for hearty meals. Grilled steak, braised short ribs, and pork tenderloin all shine next to a glass of Ribera. For cheese, try Zamorano, aged Idiazabal, or a firm, cured goat cheese.
Over in the northwest, RÃas Baixas is all about Albariño — a crisp, aromatic white with citrusy brightness and a touch of salinity. It’s tailor-made for seafood: grilled shrimp, scallops, or even fish tacos. It also works beautifully with lighter meats like grilled chicken or turkey. Pair it with creamy cheese like Tetilla, soft goat cheese, or a Brie-style Spanish cheese for a refreshing match.
For something a little more powerful, Priorat in Catalonia brings rich reds with a wild side. Often blends of Garnacha and Cariñena, Priorat wines are bold, earthy, and mineral-driven. They’re excellent with duck breast, wild game, or slow-cooked lamb. When it comes to cheese, reach for aged Garrotxa, a sharp blue, or a dense hard cow’s milk cheese.
Looking for bubbles? Cava, Spain’s sparkling wine from Catalonia, is dry, crisp, and full of personality. It’s made using the traditional Champagne method but with local grapes like Macabeo, Xarel·lo, and Parellada. Cava is brilliant with salty snacks and fried foods — think potato chips, smoked salmon, jamón serrano, or fried chicken. It also pairs wonderfully with semi-curado Manchego, creamy cow’s milk cheese, or a mild, buttery Spanish Brie.
Don’t overlook Sherry (Jerez), one of the most versatile wines in the world. From bone-dry Fino and Manzanilla to rich Pedro Ximénez, there’s a style for every mood and menu. Dry Sherry loves salty, umami-rich bites like olives, almonds, and jamón ibérico. Try Fino with Marcona almonds, Amontillado with duck liver pâté, and PX with barbecue ribs or dessert. For cheese, pair with young Manchego, Cabrales, or a bold blue.
Whether you’re sipping Albariño with oysters or pouring Tempranillo with roast lamb, Spanish wine is all about balance, flavor, and sharing good times around the table. It’s wine that doesn’t take itself too seriously — but always overdelivers.
And if you’re curious to explore even more of what Spain has to offer, there’s a fantastic opportunity coming up. The Spanish Embassy Cultural Center is hosting a special event on September 19th — a night of Spanish wine, regional food pairings, and cultural celebration. It’s a great way to taste your way through Spain in one evening, whether you're a longtime fan or just getting started.
Salud — and happy sipping!
