How to pair wine

There are some combinations of wines and dishes or tapas that go well, others not so much. The goal is to reach some balance and make the wine and the food complement each other, not overpower one another.

An acid wine will bring a light and fresh flavor, which goes perfectly with a similar taste food like fish. More robust tastes like red wine will often match best with red meat.

Also, try to avoid drinking wines with a palette definition too close to your food. If a wine has strong tannins (because time in barrels or nut notes), do not pair it with a nutty-flavored dish, because the nutty tastes of the food and the wine will add up and that is all you will taste.

Cava Brut

Cava is basically the Spanish champagne. Cava is produced in the regions of Spain bordering France, mostly in Catalonia but also up to Rioja. It essentially has the same elaboration process as champagne but uses different grapes. The first fermentation process usually takes place with stainless steel tanks and the secondary fermentation is done inside the bottle, for one-three months depending on the temperature.

The brut variety with its low sweetness level is a dry wine with delicate flavors that are best appreciated when the palate is fresh, at the beginning of the meal. Like most sparkling wines, Cava is best matched with seafood, ham, and paella. Our suggested pairing is with a board of Jamón Iberico to start the meal.

Fino Tio Pepe

This fortified wine, or sherry, has been a Spanish icon since 1844, and it might be the most famous sherry in the world. It comes from the region of Cádiz, in the south of Spain. After the initial fermentation stage taking place in stainless steel tanks, this wine is aged at least four years in American oak barrels.

With its rich nut and almond flavors, this sherry is a perfect match for savory food like snacks, tapas, and seafood. Our best recommendation is to pair it with our Boquerones (anchovies).

Blanco de Tempranillo

This white wine originating from northeastern Spain, mostly in the Rioja region, and is made out of a particular grape: the white Tempranillo. This brand-new variety of grape was discovered by accident only a little over 30 years ago. It is usually a red grape but some grapes stay yellow/green and do not turn red after the veraison, due to a genetic mutation.

It has a complex fermentation process that begins with 30 days in Hungarian oak barrels, before it has aged on lees for 6 months, then aged more in French oak barrels for 12 months before a final maturation of 12 months in bottles before being released.

It’s bold, dry and fruity taste pairs well with shellfish, tapas, lean fish and cured meat. We recommend you pair it with Vieiras con Jamón (scallops with ham), one of our best tapas and a traditional dish from Galicia, in northwestern Spain.


This red wine is produced in the Navarra region, in northeastern Spain. It is aged for 14 months in American oak barrels before being bottled.

With its bold and dry taste, it is the perfect match for red meat, from beef to lamb. Why not try it with our tapa Jarrete de Cordero (lamb shank) or with our special occasions Paella de Cordero (lamb paella)? Please note that this wine is currently available only at our Chelsea location.


This red wine comes from the eastern part of Spain, between Valencia and Murcia. The wine is first elaborated in stainless steel tanks then aged in French oak vats for three months.

It has a sweet and very fruity (berries, cherry) taste that makes it a great pairing for aged cheese and desserts to conclude the meal. We suggest pairing it with our Buñuelos (doughnuts).


We hope our wine pairing suggestions make every meal an unforgettable experience at Socarrat Paella Bar. The pairing rules are not rigid, do not hesitate to bend them to your own personal tastes in order to make the experience memorable.