Spanish cuisine comes alive when food and wine are paired thoughtfully. At Socarrat, every tapa, paella, and dessert has a natural match on our wine list — a pairing shaped by tradition, regionality, and the balance of flavors. Below, you’ll find a clear guide showing which dish pairs with which wine, followed by a short paragraph explaining why the harmony works.
TAPAS & WINES
Almendras y Aceitunas, Boquerones, Pimientos de Padrón, Pan con Tomate
Wine Pairing: Palacio de Fefiñanes Albariño (Rías Baixas, 2023)
Albariño is the quintessential companion for bright, salty, and citrus-leaning tapas. Its natural acidity cuts through brine, while its sea-spray minerality mirrors the freshness of boquerones and the simplicity of pan con tomate. The wine elevates these light bites without overpowering them, making it the ideal starting point for a Spanish meal.
Croquetas, Fried Artichokes, Patatas Bravas, Tortilla Española
Wine Pairing: Viña Godeval Cepas Vellas Godello (Valdeorras, 2023)
Creamy or fried dishes call for a white with both freshness and body. Godello delivers ripe stone fruit, herbal notes, and a clean mineral finish that cuts through richness while complementing comforting textures. Whether it’s the creaminess of croquetas or the golden softness of tortilla española, this wine brings balance to every bite.
Gambas al Ajillo, Calamar a la Plancha, Pulpo a la Gallega, Gambones, Bacalao
Wine Pairing: Oreka Txakoli (Getariako Txakoli, 2023)
Txakoli’s crisp acidity and slight natural spritz make it a perfect match for seafood tapas. Its bright citrus and saline character enhance the sweetness of grilled calamari, bring lift to garlic-infused gambas, and refresh the palate after the smoky paprika of pulpo. For richer fish preparations, Albariño also shines — but Txakoli brings that unmistakable coastal sparkle.
Jamón Serrano, Jamón Ibérico, Charcuterie & Cheeses
Wine Pairing: Socarrat Tempranillo (Rioja, 2020)
Tempranillo’s silky tannins and notes of dark fruit, spice, and subtle oak pair beautifully with salt-cured meats and aged cheeses. The wine’s acidity cleanses the palate between fatty bites of jamón, while its structure complements the savory depth of charcuterie boards. For even more refinement, Izadi Reserva adds lush texture and lingering spice.
Chorizo con Garbanzos, Lamb Chops, Beef Short Rib, Albóndigas, Skirt Steak
Wine Pairing: Teófilo Reyes (Ribera del Duero, 2021)
Hearty, meat-forward tapas require a bold, structured red. Ribera del Duero’s Tempranillo offers rich fruit, velvety tannins, and warm oak notes that pair naturally with lamb, beef, and stewed dishes. The wine’s power stands up to chorizo and garbanzos, while its elegance brings depth and balance. For a premium match, Protos Gran Reserva is unforgettable.
Setas Salteadas, Napoleón de Verduras, Brussels Sprouts, Roasted Apple Salad
Wine Pairing: Cosmic Xarel·lo (Penedès, 2023)
Vegetable-driven tapas shine alongside the aromatic, mineral profile of Xarel·lo. Its herbal notes and gentle texture enhance the earthiness of mushrooms and the roasted character of seasonal vegetables. For richer dishes with cheese or layered flavors, Suañe Reserva Blanco offers a more complex, lightly oxidative profile that deepens the pairing.
PAELLAS & WINES
Arroz Negro
Wine Pairing: Oreka Txakoli
The salty depth of squid ink and the sweetness of seafood find perfect balance in Txakoli’s energy. Its acidity refreshes the palate, while its coastal character mirrors the flavors in the dish.
Socarrat Paella
Wine Pairing: Viña Godeval Cepas Vellas
A mixed paella needs a wine with structure and versatility. Godello’s minerality, body, and ripe fruit make it ideal for a dish that combines seafood, meats, and vegetables.
Carne Paella
Wine Pairing: Belezos Crianza (Rioja, 2021)
The warm spice and juicy fruit of Rioja Crianza echo the smoky sofrito and chorizo, while supporting the savory chicken and pork elements of the dish.
Pescado y Marisco / Langosta Paellas
Wine Pairing: Palacio de Fefiñanes Albariño
Seafood paellas demand a wine with acidity and maritime freshness. Albariño enhances shellfish sweetness, balances saffron, and highlights every ocean-driven note.
De la Huerta (Vegetarian Paella)
Wine Pairing: Castel de Fornos Albariño or Cosmic Xarel·lo
Vegetable paellas thrive either with Albariño’s citrus brightness or Xarel·lo’s herbal minerality, depending on whether you want the pairing to feel refreshing or savory.ç
DESSERTS & DESSERT WINES
Crema Catalana
Wine Pairing: Lustau East India Oloroso
Caramel, cinnamon, and citrus flavors in the dessert align perfectly with Oloroso’s nutty, velvety character. This pairing is all about warm, toasted, comforting notes.
Basque Cheesecake
Wine Pairing: Reymos Sparkling Moscatel
The cheesecake’s creamy richness and light caramelization are lifted by Moscatel’s floral aroma and refreshing sweetness, while the strawberry sauce becomes brighter and more expressive.
Torrija Caramelizada
Wine Pairing: Pedro Ximénez or East India Oloroso
Torrija’s caramelized brioche and vanilla ice cream pair beautifully with either wine: PX for decadence and syrupy intensity, or Oloroso for elegance and nutty balance.
Explore these pairings in person — view our full wine list here
