Small dishes, great wines
From olives to chorizo – the perfect wine pairings for Spanish bites
Whether it is 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 calls for wines that can keep up: fresh, aromatic and versatile.
In short — which wine with tapas? There is no single tapas wine: mineral whites with seafood, Spanish reds with jamón and chorizo, sparkling wine with fried dishes. The best approach, however, is simply to open several bottles and taste your way through them.
Tapas are more than starters – they are a way of life. In Spain, people wander from bar to bar, ordering a few olives here, a portion of pulpo there, accompanied by a glass of wine. The secret: the variety of small dishes demands an equally varied selection of wines.
The good news: Spanish tapas and wine were made for each other. Salty anchovies love mineral white wines, rich jamón needs a structured red, and almost anything fresh and aromatic goes well with Gambas al ajillo. On this page: 24 wines for 8 tapas classics.
Olives & marinated bites – 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 toothpicks, anchovies in vinegar. Everything salty-bitter, tangy and appetite-whetting.
This calls for wines with freshness and vitality. A sparkling rosé refreshes the palate, a fruity red from the Roussillon counters the saltiness, and an opulent Gewürztraminer plays with the herbal aromas. No heavy artillery – the evening has only just begun.
Prosa Rosé Perlwein 2024
A biodynamic semi-sparkling wine from Meinklang. Strawberry, hibiscus, fine bubbles – the perfect aperitif alongside a bowl of olives. Light, fresh and uncomplicated – exactly right for the start.
Reliefs Côtes Catalanes 2022
A Grenache cuvée from Roc des Anges. Cherry, garrigue, Mediterranean spice – made for marinated olives with rosemary and thyme. Light on its feet, yet with depth.
Gewürztraminer Clos Windsbuhl 2021
A legendary vineyard site from Zind-Humbrecht. Rose, lychee, ginger, smoky minerality – opulent alongside spiced olives with herbs. The exotic aromatics play with the Mediterranean notes.
Garlic tapas – gambas, 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 call for white wines with body and freshness. An Italian Trebbiano brings the necessary acidity, an Alsatian Pinot Gris the richness, 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 lively acidity cuts through the garlic oil.
Pinot Gris Roche Volcanique 2022
Biodynamic Pinot Gris from Zind-Humbrecht. Pear, smoke, saline minerality – the richness for Champiñones al ajillo. You can taste its volcanic origins.
Riesling Schlossberg Grand Cru 2018
Mature Grand Cru from Trapet Alsace. Petrol, honey, slate minerality – the complexity for demanding garlic tapas. Six years of ageing bring depth and elegance.
Anchovies & Boquerones – Salty and tangy
Boquerones en vinagre, Anchoas del Cantábrico, Gildas – marinated anchovies are a tapas classic that divides opinion: intensely salty, pickled in vinegar, unmistakable in flavour. The finest come from the Cantabrian Sea and are preserved in vinegar and olive oil.
To accompany this salty umami feast, wines with minerality and acidity are ideal. A slender Pinot Grigio from Tuscany, a zesty Riesling Sekt, a characterful white from Roussillon – all of them can match 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 – slender and mineral alongside boquerones en vinagre. The fine acidity counterbalances the saltiness.
IZAR-LEKU Espumoso/Sparkling Brut Nature 2018
Traditional bottle fermentation by Artadi on the Basque Atlantic coast from the Txakoli varieties Hondarrabi Zuri and Hondarrabi Beltza: yellow apple, citrus, iodine, oyster shell and plenty of brioche after long ageing on the lees, powerful and salty-fresh on the palate. Salt and a fine mousse make it a partner for marinated anchovies, while the creaminess absorbs the oil and vinegar.
Olla Blanc VdF 2025 1500ml Magnum
Macabeu and Muscat from Matassa in magnum format, made with minimal intervention and only 10.5 per cent alcohol: blossom honey, peach, citrus and Mediterranean herbs, light and juicy with vibrant acidity and a dry finish. The herbal spice carries intense Anchoas, and the large format is enough for the entire tapas table.
Pulpo – The Galician Star
Pulpo a la gallega, Pulpo a feira – in Galicia, octopus is sacred. Served on a wooden board, sprinkled with coarse sea salt, Pimentón de la Vera and a generous drizzle of olive oil. The texture: butter-tender. The flavour: pure ocean.
Traditionally, you drink Albariño with it – but other mineral white wines also work superbly. A German Riesling with its acidity, a South Tyrolean with alpine freshness, a mature Alsatian with depth. The saltiness of the pulpo loves mineral wines like hardly any other dish.
Riesling Eisquell 2024
Biodynamic estate wine from Battenfeld-Spanier. Citrus, peach, cool minerality – fresh and crisp with Pulpo a la gallega. The wine’s saline notes mirror the sea.
Caroline 2021
Pinot Blanc cuvée from Pranzegg. Apple, nuts, alpine herbs – elegant and structured with butter-tender pulpo. The high-altitude vineyard site brings freshness and tension.
Riesling Schlossberg Grand Cru 2017
A Grand Cru from Trapet aged for seven years. Petrol, honey, flint – the depth for festive pulpo. The complexity of a great wine for a simple yet noble dish.
Pinchos & Skewers – Basque Bites
Pinchos, Pintxos, Banderillas – in the Basque Country these small bites go by different names, and they are often even more artfully prepared. Stacked on slices of bread, secured with toothpicks, in countless variations: tortilla, txaka (crab meat), gildas (anchovy, olive, pickled pepper).
The variety of pinchos calls for versatile wines. A Spanish red from Toro brings substance, a Catalan white surprises with minerality, and a German Riesling GG shows that pinchos also harmonise with non-Spanish wines. The motto: experiment!
In Quietud By Nature 2022
Natural tinto from Quinta de la Quietud. Blackberry, liquorice, gentle tannins – Spanish character alongside spicy pinchos. Pure Tinta de Toro, unfined, authentic.
Instabile Brisat In Albis 2022
White wine from Priorat by Vins Nus. Citrus, herbs, slate-driven minerality – full of tension with gildas featuring anchovy and olive. Catalonia at its finest.
Riesling Jungfer GG 2020
Biodynamic Grosses Gewächs from Peter Jakob Kühn. Peach, slate, smoky depth – elegance for sophisticated pincho creations. German Riesling meets Basque cuisine.
Calamares – Crispy from the Fryer
Calamares a la romana, Chipirones, Rabas – fried squid is the very essence of tapas bar atmosphere. The crispy batter, the tender flesh beneath, a squeeze of lemon, a bowl of aioli on the side. Simple, yet irresistible.
Fried dishes call for wines with acidity and freshness. An Italian Rosato cuts through the fat, a Sicilian sparkling wine brings fine bubbles and elegance, and an Alsace Grand Cru shows that Calamares also deserve a refined pairing. The lemon on the plate is your cue – wines with pronounced acidity work best.
Cerasuolo d’Abruzzo 2024
A robust Rosato from Cirelli made from Montepulciano. Cherry, herbs, vibrant acidity – the Italian classic with Calamares. Enough substance to stand up to the crispy batter.
Terzavia Brut Nature 2022
Grillo sparkling wine from Marco de Bartoli. Citrus, almond, salinity – Sicilian elegance with crispy Calamares. The island in a glass, traditionally crafted.
Riesling Furstentum Grand Cru 2022
A biodynamic Grand Cru from Albert Mann. Lime, stone fruit, smoky depth – noble character for elevated 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 wafer-thin, served at room temperature, with its nutty fat and intense umami flavour. The finest comes from Ibérico pigs that feed on acorns.
This masterpiece of charcuterie calls for red wine. Spanish reds are the natural choice – Tempranillo from Rioja, Tinta de Toro from Extremadura. The tannins cut through the fat, while the fruit contrasts with the saltiness. A great Jamón deserves a great wine.
Artuke Red Wine 2024
A young Tempranillo from Artuke. Cherry, violet, vibrant acidity – fruity and fresh with Jamón Serrano. Rioja without wood, easy-drinking, affordable – the everyday companion.
Habla Nr 27 2019
A Syrah-dominated cuvée from Bodegas Habla. Blackberry, pepper, silky tannins – elegant with Jamón Ibérico. Extremadura, home of the Ibérico pigs, in a glass.
La Hoya 2022
A 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 cooked in red wine or cider. The fat melts, the spices unfold, and the fragrance is irresistible.
Spicy chorizo calls for wines with character. A fruity red from the Languedoc, a robust Spaniard from Extremadura, or – surprisingly – a Champagne whose acidity cuts through the fat. Chorizo can handle a lot and rewards adventurous pairings.
Let it Flow 2023
Natural wine by Flo Busch in the Languedoc. Cherry, herbs, lively freshness – effortless with fried chorizo. Grenache-Cinsault, a dream when lightly chilled.
Habla Nr 30 2020
Petit Verdot from Bodegas Habla. Cassis, graphite, firm tannins – substance for spicy chorizo al vino. This wine has enough backbone for the paprika power.
Arietis Vandières Brut Nature
Grower Champagne by Alexis. Apple, brioche, fine minerality – the surprising pairing for fatty chorizo. The acidity and mousse cut through the fat.
Frequently asked questions
Which wine goes best with tapas?
There is no single perfect tapas wine – variety is the secret. Mineral white wines suit seafood, Spanish reds pair with jamón and chorizo, and sparkling wines complement fried dishes. The beauty of tapas: you can try several wines in one evening!
Does it always have to be Spanish wine with tapas?
No! Spanish wines are the obvious choice, but tapas are international team players. Italian whites with seafood, Alsace Rieslings with garlic dishes, German Sekt with fried food – anything that tastes good is allowed. The aromatic world of tapas is versatile enough for wines from all over the globe.
Red 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 spread: simply open both colours and experiment.
Which wine with gambas al ajillo?
Gambas al ajillo pairs well with mineral white wines with good acidity: Albariño, Trebbiano, Grüner Veltliner or a fresh Riesling. The acidity cuts through the garlic oil, while the minerality underlines the marine notes of the prawns. Avoid tannic red wines – they clash with the garlic.
What do people drink with tapas in Spain?
In Spain, the choice of wine varies by region. In Galicia, people drink Albariño with seafood, in Rioja young Tempranillos with everything, and in the Basque Country Txakoli (a spritzy white wine) with pintxos. Sherry too – Fino or Manzanilla – is a classic tapas companion, especially with salty dishes such as jamón or olives.
Discover all wines for tapas
This selection shows only part of our recommendations. In our shop you will find further Spanish wines, fresh and crisp whites and surprising companions for your next tapas evening.
All wines for tapas