Wine pairings are as important as the food itself. There are wines that enhance the nuances of the dishes, and both shine together, creating unforgettable gastronomic experiences; however, there are also those that are inappropriate, and the experience will not be as good.

First, you must think about your priority: sometimes you will want a specific wine above anything else, and other times it will be the other way around, you will have a specific dish and you have to think about its harmony. In dishes in general and meat dishes in particular, flavour, texture, seasoning, or spices condition the ideal harmony. Ah! And don’t forget the attitude: one must always be receptive to experimenting with new combinations.

If I want to have something fresh, not simple, but casual, for example, any dish with tomato sauce such as a Neapolitan pizza, a meat lasagna, pasta with Bolognese or that Caesar salad, opening a bottle of Ferratus Rosé (barrel fermented) will always be the best option: tomato sauce has a marked acidity and in this case the harmony with our Rosé is always perfect.

The style of Ferratus AØ, due to its 12 months of ageing, is excellent for young but flavourful meat: suckling lamb chops, kid, suckling pig, veal or veal either roasted or stewed. Barbecued ribs, tacos al pastor, cochinita pibil, hamburgers, even turkey or chicken are ideal when they have sauces or spices with this wine.

Ferratus White is ideal with white meats such as chicken or turkey, although we will talk about the pairings with this wine in the spring as we are currently out of stock. The 2022 vintage will be a feast for the senses.

The Ferratus Origen, with its 14 months of ageing and its structure, is ideal with larger animals, with a more complex flavour and more texture: young cows or heifers, pork, fattened pigs, deer, roasted (barbecues or ovens) or stewed, as well as complex birds such as guinea fowl, poultry, goose, pigeon or lacquered duck. It’s perfect with that “Churro” suckling lamb roasted in a wood-fired oven in Aranda de Duero or that roast suckling pig from Segovia which, although they are young animals, are a delicacy with their crispy, toasted skin and with that thin layer of fat underneath. As we know that we won’t be able to resist, this wine will do the job of preventing you from repeating it, and you will be able to digest it well. By the way, in the Aranda region, salad never has tomato, only lettuce and onion.

And finally, if you have that tasty piece of red meat with intense flavour and much more texture, such as beef or old cow, it’s time to bring out the big guns: Ferratus Sensaciones, Ferratus Fusión or our Ferratus Vendimia Seleccionada 2013, all of them with more complexity, more flavour, more ageing, more ageing and a good structure to digest well, because in this type of complex meat “as important as eating is digesting”. Of course, they are also ideal with stews or casseroles such as calderetas, oxtail, hare a la royal, without forgetting those Pardiñas lentils or Pedrosillo’s chickpeas that also have tasty toppings to lick our fingers.

CHEERS AND BON APPETIT!