Spanish cheese enjoyment interpreted in a modern way – spicy, aromatic, elegant
Wine with food unfolds its magic especially when surprising compositions are created on the plate. In this recipe, the strong, nutty taste of Spanish Manchego is combined with the fruity, slightly sour freshness of fermented pepper strips. In addition, there is an aromatic rosemary honey, which brings fine herbal tones and sweet play. Wine and food thus enter into a completely new dialogue: the soft cheese dish becomes a stylish appetizer, a deluxe cheese platter or a sophisticated tapas highlight. Mediterranean aromas, crisp texture, and a touch of wildness thanks to fermentation give the whole thing modernity and depth – the ideal food pairing for all connoisseurs who love contemporary Spanish cuisine and value the harmony of wine with the meal.
Ideal wine pairing: Pet-Nat Brut Nature (Catalonia, Spain)
A Pet-Nat Brut Nature from Catalonia inspires with its lively perlage, its clear fruit aromas and a noticeable minerality. The delicate notes of red fruits, citrus and yeast go perfectly with the spicy Manchego. The lightness of the Pet-Nat emphasizes the freshness of the fermented peppers, while the crisp acidity enhances the cheese flavor and the wild character forms an elegant counterpoint to the creamy rosemary honey.
The variety in the glass of the Pet-Nat from Catalonia is remarkable: natural sparkling structure and subtle, sometimes tart fruit notes accompany the depth of the matured Manchego without covering it. The minerality in the wine enhances the spiciness of the cheese, while remaining yeasts and fruit acids harmoniously integrate the fermented pepper strips. Rosemary honey plays with sweet and resinous nuances, elegantly absorbed by the subtle herbal hints of Pet-Nat.
Further wine recommendations for this dish
Cava DO Brut Nature (Penedès, Spain)
Its fine, long-lasting perlage and cool freshness make it the ideal Comer partner for Manchego and fermented pepper strips. The minerality as well as the aromatic clarity of the cava emphasize the saltiness and umami of the cheese, the fruity notes and slight bitterness go wonderfully with the rosemary honey and balance the acidity of the fermentation.
Godello DO Valdeorras (Galicia, Spain)
With delicate apple fruit, fine spice and lively acidity, this rare white wine offers a balanced pairing. Its complex structure absorbs the depth of the cheese, the fine herbal aromas reflect the rosemary. The mineral freshness ensures that paprika and honey do not dominate, but are harmoniously integrated.
Chardonnay (Marlborough, New Zealand)
New Zealand Chardonnay convinces here with cool elegance, a touch of exoticism, fine acidity and subtly creamy texture. This gives the combination of cheese, fermented vegetables and honey a modern twist – the creamy mouthfeel brings all the flavors together subtly and elegantly.
Albariño DO Rías Baixas (Galicia, Spain)
With its salty minerality and citrus aromas, the Albariño brings a refined depth of wine to the dish. The crisp acidity matches the fermented pepper strips, while its full, fresh character absorbs the manchego and honey alike – the perfect balance between freshness and power.
Rosado DO Navarra (Spain)
The Navarra rosé with notes of red currants and herbs offers a summery, fresh contrast. Its juiciness and subtle spice harmonize with both the strong cheese and the mild honey tones. A versatile wine that makes food pairing playful yet elegant.
The recipe:
Manchego with fermented pepper strips & rosemary honey
Cooking utensils
- 1 Cutting board & knife
- 1 Mason jar for fermentation
- 1 Bowl
- 1 Small saucepan
- 1 Platter
Ingredients
For the cheese platter
- 120 g Manchego matured for at least 6 months
- 1 large red bell pepper
- 1/2 tsp sea salt
- 200 Ml Water
- 1 tbsp white wine vinegar
- 1 tsp mustard seeds
For the rosemary honey
- 3 tbsp liquid honey mild to floral
- 1 sprig of fresh rosemary
For the garnish
- Fresh herbs Parsley or chives
- Spanish farmhouse bread or sourdough baguette
Preparation
Ferment pepper strips
- Remove the seeds from the peppers and cut into fine strips. Sterilize glass in boiling water.
- Fill the bell pepper with water, vinegar, sea salt and mustard seeds into the jar so that the strips are as completely covered as possible with liquid. Close the jar, ferment at room temperature for at least 24 hours, then store in a refrigerated place.
Rosemary Honey
- Heat honey slowly in a small saucepan (do not boil!), add rosemary sprig and let it steep over low heat for 10-15 minutes. Allow to cool, remove the rosemary sprig.
Manchego Serving
- Cut the Manchego into thin slices, lay out in a fan shape on a platter.
- Top with drained, fermented pepper strips, drizzle generously with rosemary honey.
- Garnish with fresh herbs. Serve the bread separately.
Recommended Accompaniments
- Fresh, rustic country bread
- Grilled Artichoke Hearts
- Walnut and arugula salad
