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IT Small Dishes, Great Wines
From olives to chorizo – Spanish tapas perfectly paired
Whether Gambas al ajillo sizzling in garlic oil, paper-thin Jamón Ibérico or crispy Calamares – the world of tapas is a feast for all the senses. And it demands wines that can keep up: fresh, aromatic, versatile.
Tapas are more than appetisers – they are a way of life. In Spain, you wander from bar to bar, ordering a few olives here, a portion of pulpo there, with a glass of wine. The secret: The variety of small dishes demands equally varied wines.
The good news: Spanish tapas and wine are made for each other. Salty anchovies love mineral white wines, fatty Jamón needs a red wine with structure, and Gambas al ajillo goes with almost anything fresh and aromatic. On this page: 24 wines for 8 tapas classics.
Olives & Marinated – The Aperitif Classic
Aceitunas, Banderillas, Boquerones en vinagre – the first round on the tapas table is often the best. Green and black olives, marinated with garlic and herbs, pickled gherkins on a toothpick, anchovies in vinegar. Everything salty-bitter, acidic, appetite-stimulating.
Here you need wines with freshness and liveliness. A sparkling rosé perlwein refreshes the palate, a fruity red from Roussillon counters the saltiness, an opulent Gewürztraminer plays with the herbal aromas. No heavy artillery – the evening is just beginning.
Prosa Rosé Perlwein 2024
Biodynamic perlwein from Meinklang. Strawberry, hibiscus, fine perlage – the perfect aperitif with a bowl of olives. Light, fresh, uncomplicated – exactly right to start.
Reliefs Côtes Catalanes 2022
Grenache cuvée from Roc des Anges. Cherry, garrigue, Mediterranean spice – made for marinated olives with rosemary and thyme. Light-footed, yet with depth.
Gewürztraminer Clos Windsbuhl 2021
Legendary vineyard site from Zind-Humbrecht. Rose, lychee, ginger, smoky minerality – opulent with spiced olives and herbs. The exotic aromatics play with the Mediterranean notes.
Garlic Tapas – Prawns, Mushrooms & More
Gambas al ajillo, Champiñones al ajillo, Pollo al ajillo – when garlic sizzles in hot olive oil, an irresistible aroma fills the bar. The classics of Spanish cuisine: prawns, mushrooms or chicken, cooked in garlic oil, often with a pinch of chilli and fresh parsley.
The hot oil and intense garlic demand white wines with body and freshness. An Italian Trebbiano brings the necessary acidity, an Alsatian Pinot Gris the fullness, a mature Riesling Grand Cru the complexity. Red wine would be out of place here – the tannins would clash with the garlic.
Trebbiano d’Abruzzo 2024
Biodynamic Trebbiano from Cirelli. Citrus, green apple, mineral – crisp and fresh with Gambas al ajillo. The vibrant acidity cuts through the garlic oil.
Pinot Gris Roche Volcanique 2022
Biodynamic Pinot Gris from Zind-Humbrecht. Pear, smoke, salty minerality – the fullness for Champiñones al ajillo. You can taste the volcanic origin.
Riesling Schlossberg Grand Cru 2018
Mature Grand Cru from Trapet Alsace. Petrol, honey, slate minerality – the complexity for sophisticated garlic tapas. Six years of ageing bring depth and elegance.
Anchovies & Boquerones – Salty-Acidic
Boquerones en vinagre, Anchoas del Cantábrico, Gildas – marinated anchovies are a tapas classic that polarises: intensely salty, acidic marinade, unmistakable in flavour. The finest come from the Cantabrian Sea and are preserved in vinegar and olive oil.
To this salty umami feast, wines with minerality and acidity are ideal. A lean Pinot Grigio from Tuscany, a sprightly Riesling sparkling wine, a characterful white wine from Roussillon – they can all capture the intensity of the anchovies and refresh the palate.
Pinot Grigio Toscana 2024
Elegant Pinot Grigio from Col d’Orcia. Pear, almond, subtle herbal notes – lean and mineral with Boquerones en vinagre. The fine acidity counters the saltiness.
Riesling Sparkling Brut Nature 2019
Traditional bottle fermentation from Peter Jakob Kühn. Apple, brioche, fine perlage – the perfect anchovy companion. Five years on the lees bring creaminess and depth.
Cuvée Marguerite Magnum 2024
Grenache Gris/Blanc from Matassa in magnum format. Stone fruit, herbs, saline minerality – characterful with intense anchovies. The large bottle for the grand table.
Pulpo – The Galician Star
Pulpo a la gallega, Pulpo a feira – in Galicia, octopus is sacred. Served on a wooden board, scattered with coarse sea salt, Pimentón de la Vera and a generous splash of olive oil. The texture: butter-tender. The flavour: pure sea.
Traditionally paired with Albariño – but other mineral-driven white wines work brilliantly too. A German Riesling with its acidity, a South Tyrolean with alpine freshness, a mature Alsatian with depth. The saltiness of pulpo loves mineral wines like hardly any other dish.
Riesling Eisquell 2024
Biodynamic estate wine from Battenfeld-Spanier. Citrus, peach, cool minerality – crisp and fresh with pulpo a la gallega. The wine’s saline notes mirror the sea.
Caroline 2021
Pinot Bianco cuvée from Pranzegg. Apple, nuts, alpine herbs – elegant and structured with butter-tender pulpo. The altitude brings freshness and tension.
Riesling Schlossberg Grand Cru 2017
Seven years aged Grand Cru from Trapet. Petrol, honey, flint – the depth for festive pulpo. The complexity of a great wine for a simple, yet noble dish.
Pinchos & Skewers – Basque Tapas
Pinchos, Pintxos, Banderillas – in the Basque Country these little bites go by different names, and they’re often even more artfully crafted. Stacked on bread slices, fixed with toothpicks, in countless variations: tortilla, Txaka (crab meat), Gildas (anchovy, olive, pepper).
The variety of pinchos calls for versatile wines. A Spanish red from Toro brings substance, a Catalan white wine surprises with minerality, a German Riesling GG shows that pinchos also harmonise beautifully with non-Spanish wines. The motto: experiment!
In Quietud By Nature 2022
Natural wine tinto from Quinta de la Quietud. Blackberry, liquorice, soft tannins – Spanish character to match spicy pinchos. Tinta de Toro pure, unfiltered, authentic.
Instabile Brisat In Albis 2022
White wine from Priorat by Vins Nus. Citrus, herbs, slate minerality – electrifying alongside Gildas with anchovy and olive. Catalonia at its finest.
Riesling Jungfer GG 2020
Biodynamic Großes Gewächs from Peter Jakob Kühn. Peach, slate, smoky depth – the elegance for sophisticated pincho creations. German Riesling meets Basque cuisine.
Calamares – Crispy from the Deep Fryer
Calamares a la romana, Chipirones, Rabas – fried squid is the epitome of tapas bar feeling. The crispy coating, the tender flesh beneath, a squeeze of lemon, a bowl of aioli on the side. Simple, but irresistible.
Fried dishes call for wines with acidity and freshness. An Italian Rosato cuts through the fat, a Sicilian sparkling wine brings effervescence and elegance, an Alsatian Grand Cru shows that calamares deserve refined accompaniment. The lemon on the plate is the hint – acidity-driven wines work best.
Cerasuolo d’Abruzzo 2024
Robust Rosato by Cirelli from Montepulciano. Cherry, herbs, vibrant acidity – the Italian classic with calamares. Enough substance for the crispy coating.
Terzavia Brut Nature 2022
Grillo sparkling wine by Marco de Bartoli. Citrus, almond, salinity – Sicilian elegance with crispy calamares. The island in a glass, traditionally made.
Riesling Furstentum Grand Cru 2022
Biodynamic Grand Cru by Albert Mann. Lime, stone fruit, smoky depth – the nobility for refined calamares. A great wine that ennobles even simple dishes.
Jamón – Ibérico & Serrano
Jamón Ibérico de Bellota, Jamón Serrano, Paleta – Spanish ham is more than an ingredient, it is a cultural treasure. Sliced paper-thin, served at room temperature, with its nutty fat and intense umami flavour. The finest comes from Ibérico pigs, which feed on acorns.
With this masterpiece of charcuterie, red wine belongs. Spanish reds are the natural choice – Tempranillo from Rioja, Tinta de Toro from Extremadura. The tannins cut through the fat, the fruit contrasts the saltiness. A great jamón deserves a great wine.
Artuke Red Wine 2024
Young Tempranillo from Artuke. Cherry, violet, lively acidity – fruity-fresh with Jamón Serrano. Rioja without oak, approachable, affordable – the everyday companion.
Habla Nr 27 2019
Syrah-dominated cuvée from Bodegas Habla. Blackberry, pepper, silky tannins – elegant with Jamón Ibérico. Extremadura, home of the Ibérico pigs, in the glass.
La Hoya 2022
Single-vineyard Tempranillo from Artadi. Cherry, liquorice, fine minerality – the elegance for Jamón Ibérico de Bellota. A great wine for the finest ham.
Chorizo – Spicy & Smoky
Chorizo al vino, chorizo a la sidra, fried chorizo – the Spanish paprika sausage is an aroma bomb. Pimentón, garlic, pork, often braised in red wine or cider. The fat melts, the spices unfold, the aroma is irresistible.
Spicy chorizo calls for wines with character. A fruity red from Languedoc, a robust Spanish wine from Extremadura, or – surprisingly – a Champagne whose acidity cuts through the fat. Chorizo pairs well with plenty and rewards experimental combinations.
Let it Flow 2023
Natural wine by Flo Busch in Languedoc. Cherry, herbs, vibrant freshness – effortless with fried chorizo. Grenache-Cinsault, lightly chilled a dream.
Habla Nr 30 2020
Petit Verdot by Bodegas Habla. Blackcurrant, graphite, robust tannins – substance for spicy chorizo al vino. The wine has enough backbone for the paprika power.
Arietis Vandières Brut Nature
Grower Champagne by Alexis. Apple, brioche, fine minerality – the surprising pairing with fatty chorizo. The acidity and effervescence cut through the fat.
Frequently Asked Questions
Which wine pairs best with tapas?
There is no single perfect tapas wine – variety is the secret. Mineral white wines pair with seafood, Spanish red wines with jamón and chorizo, sparkling wines with fried dishes. The beauty of tapas: you can taste several wines in one evening!
Does it always have to be Spanish wine with tapas?
No! Spanish wines are an obvious choice, but tapas are international team players. Italian white wines with seafood, Alsatian Rieslings with garlic dishes, German Sekt with fried food – anything goes as long as it tastes good. The aromatic world of tapas is versatile enough for wines from around the globe.
Red wine or white wine with tapas?
Both! Seafood, olives and garlic dishes love white wine or rosé. Jamón, chorizo and meat pinchos call for red wine. With a mixed tapas platter: simply open both colours and experiment.
Which wine goes with gambas al ajillo?
Gambas al ajillo pairs with mineral white wines with good acidity: Albariño, Trebbiano, Grüner Veltliner or a fresh Riesling. The acidity cuts through the garlic oil, the minerality emphasises the sea notes of the prawns. Avoid tannic red wines – they clash with the garlic.
What do people drink with tapas in Spain?
In Spain, wine choice varies by region. In Galicia they drink Albariño with seafood, in Rioja young Tempranillos with everything, in the Basque Country Txakoli (a crisp white wine) with pintxos. Sherry – Fino or Manzanilla – is also a classic tapas companion, especially with salty dishes like jamón or olives.
Discover all wines for tapas
This selection shows only a part of our recommendations. In our shop you will find more Spanish wines, crisp white wines and surprising companions for your next tapas evening.
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