3 WINNING CHRISTMAS PAIRINGS

Great minds think alike. So we’ve joined Gastronomistas and sommelier Fran Ortiz to create 3 unique pairings for you to show off this holiday season.

Did you write the Magic Kings a month in advance so they'd have plenty of time to check out gifts? Have you already packed the pantry with the finest turrón just in case they run out in Jijona or Alicante? Have your shopping lists for Christmas Eve, Christmas Day and New Year's Eve dinner been taped to your fridge since summer?

If you plan that far ahead, we might be late, but who knows, perhaps you're still undecided on your wine selection. If so, we're here to help along with Fran Ortiz, sommelier at the wine and gastrobar Marídame in Barcelona. Together we've picked out 3 Torres wines and paired them with food—product and dish details included—so you don't have to stress out about anything.

Milmanda and Iberian ham, a powerful union

Milmanda (DO Conca de Barberà) is a complex, elegant wine with a harmonious combination of aromas that pair beautifully with cured ham. But not just any old ham. Maldonado's pure acorn-fed black-pig Iberian ham (Alburquerque, Badajoz). As simple as that. If you seek something more elaborate, try baked scallops topped with fine slivers of this incredible ham.

“Here we're clearly looking for maximum intensity,” explains the sommelier, ”A red might be the first thing to come to mind, which would be fine. However, a white with lots of structure, which is the case here thanks to on-lees aging in oak, can handle the ham's power, intensity and depth on the palate. In addition, Milmanda is a very fruit-driven wine with very well-balanced acidity, which means both the wine and the ham will make your mouth water. A powerful union, no doubt about it.”

Celeste and sobrasada, pure persistence

The winery is located in Peñafiel, Valladolid (DO Ribera del Duero). This is a Tinto Fino varietal made from grapes grown at over 900 meters above sea level. The exceptional elevation of the vineyards inspired the wine's label, which shows the position of the stars in September at harvest time, and its name, Celeste. Two metaphors that evoke the close relationship between wine and the stars.

Alright, on to the pairing! We recommend a Duroc-breed sobrasada by Xesc Reina. Unbeatable! If you don't think it's refined enough, serve the sobrasada with crispy multigrain crackers, and you'll really shine.

“The sobrasada offers up richly saturated, deeply intense flavors with meaty, spicy notes. It goes perfectly with a Ribera like Celeste, a mouth-filling wine with similar nuances and great length. Your mouth will water before you even taste this tapa...”

Mas La Plana and partridge, enriching contrasts

Along with Jean Leon, this wine was among the first to introduce the Cabernet Sauvignon variety in Spain. It is a varietal that originates in a 29-hectare vineyard and is aged 18 months in French oak (DO Penedès). Dark cherry red and intensely aromatic, it reveals the characteristic expression of the Mas La Plana terroir. Red fruit, blueberries, cherries, along with notes of truffle and oak-imparted hints. A big, elegant, mouth-filling wine. Juicy tannins add complexity to the flavor. In short, it is perfect with wild game. Try pairing it with canned partridge, either in oil or brine, by the Orellana brand (La Carolina, Jaén). Or go for roasted partridge with chestnut purée.

“The gelatinous texture of the canned partridge and the dryness and ripe fruit of the wine offer enriching contrasts. It is balanced and lively on the palate, as predicted by the ripe fruit and buttery notes on the nose. The canned partridge is medium-fat, which strikes a balance between the silkiness of the ingredients and the long floral notes of Mas La Plana. As for the roast, the simplicity of the meat—a ten in terms of tenderness, taste and juiciness—offers an immediate contrast to the balsamic and animal aromas on the nose. The well-developed, but velvety palate brings fullness and elegance to the match. The chestnuts add smoky nuances and a creamy texture to the dish, joined by the depth and hint of bitterness that make this great wine a wonderful fit for any occasion.”