More than a side of potatoes
We owe the potato a great deal. Saying that its introduction into the European diet made us taller and stronger (but not better looking!) wouldn't be an overstatement.
As well as being highly nutritional, the potato might also be the most versatile of all foods. This is why we feel that our beloved root vegetable deserves a heartfelt tribute and so we’ve dedicated an article to briefly exploring the possibilities of potatoes and wine.
Read on to discover the four pairings we’ve cooked up for ardent fans of the potato...
1. Rioja-style potatoes
All right, we know it’s not the most original pairing in the world, but there’s a reason why classics are what they are: they always work, time and again.
For those of you who don’t know the recipe, this potato-based stew features chorizo, pimientos choriceros (a type of dried pepper particularly popular in Basque cooking), paprika and bay leaf among its main ingredients.
This potent flavor combination requires a structured red with tannins that are robust enough to maintain said structure, but not to the point of dominating the palate and altering the flavors of the dish. And guess what? Our Altos Ibéricos DOC Rioja is a perfect fit. Give it a try!
2. Spanish potato omelet
The Spanish tortilla is timeless. It has been around forever and needs no introduction...with or without onion, made with raw potatoes or boiled ones: it’s good anytime, anywhere. The best thing about this Spanish classic is that you can pair it with full-bodied, oak-aged whites, rosés—even young, briefly aged reds.
Our suggestion? Atrium Chardonnay, De Casta rosé, Coronas, Celeste Roble or our perennial favorite, Gran Coronas.
3. Gnocchi in gorgonzola sauce
This dish, defined by its creamy texture and intense flavor, is a palate-pleaser the world over. We recommend pairing it with a white wine that has distinctive buttery notes and a touch of oak. Are you thinking what I’m thinking? Fransola!
That being said, a rosé with good acidity could also enter the playing field.
4. What about patatas bravas?
Let’s not fool ourselves: the queen of tapas doesn’t usually seek out the company of wine. However, we know you are adventurous spirits and encourage you to give this appetizer a try with a slightly carbonated—but not necessarily sparkling—red.
Who knows...the bubbles might bring about a miracle and let you discover an original and incomparable match. Until then—and don’t let this set a precedent—you can keep enjoying it with rebujitos (a sherry and Sprite combo popular in Andalucía), beer or tinto de verano (red wine and lemon soda).