Spanish pleasure experience with perfect wine pairing
An authentic tapas platter brings the flavours of Spain to the table – from nutty Manchego to aromatic Iberico ham and spicy marinated olives. Each component contributes its own character: The salty flavour of the ham, the nutty notes of the cheese and the slightly bitter, spicy freshness of the olives. Perfectly combined with a suitable wine, a harmonious symphony of flavours is created. A fresh Verdejo from Rueda with its lively acidity, herbal notes and subtle fruit perfectly emphasises the flavours of the tapas.
Which wines go best with this meal?
This tapas platter combines different textures and flavours: The fine fatness of the ham, the salty flavour of the cheese and the slight bitterness of the olives. The ideal wine should have a fresh acidity and mineral structure to balance the flavours of the components.
1. Verdejo aus Rueda (Hauptempfehlung)
➡ Why? A Verdejo from Rueda impresses with citrus freshness, subtle herbal flavours and a fine mineral spiciness. The crisp acidity provides a perfect balance to the saltiness of the ham and the creaminess of the Manchego. ✔ Recommended region: Rueda, Spain
2. albariño from Rías Baixas (Spain)
➡ Why? With its fine citrus and apple notes, paired with a subtle saltiness, Albariño goes wonderfully with the intense flavours of tapas. ✔ Recommended region: Rías Baixas, Spain
3. cava brut (Spain)
➡ Why? The fine perlage and lively acidity of a dry cava bring a pleasant freshness and elegance that harmonise perfectly with savoury tapas. ✔ Recommended region: Penedès, Spain
The recipe:
Spanish tapas platter with Manchego, Iberico ham and marinated olives
Cooking utensils
- 1 Cutting board & knife
- 1 Small bowl for the marinade
- 1 Serving board or large platter for serving
Ingredients
For the tapas platter:
- 100 g Manchego cut into slices or cubes
- 100 g Iberico ham thinly sliced, alternatively Serrano ham
- 100 g Green and black olives pitted, in marinade
- 1 Handful of Marcona almonds roasted, optional
- 1 Tbsp olive oil extra virgin, high quality
- 1 teaspoon chopped fresh herbs Rosemary, thyme, oregano
For the olive marinade:
- 100 g green olives pitted
- 1 Garlic clove finely chopped
- 1 Tbsp olive oil
- ½ teaspoon lemon zest
- ½ teaspoon paprika powder smoked
- 1 teaspoon fresh rosemary chopped
Preparation
Marinate the olives:
- Mix the pitted olives with olive oil, chopped garlic, lemon zest, paprika powder and rosemary.
- Leave to infuse for at least 30 minutes to allow the aromas to develop.
Serve the tapas platter:
- Cut the Manchego into thin slices or cubes and place on the serving platter.
- Loosely roll up the Iberico ham and arrange next to the cheese.
- Place the marinated olives in a small bowl or directly on the plate.
- Garnish with Marcona almonds and a drizzle of olive oil, if desired.
Serve:
- Serve the tapas platter directly with fresh baguette or toasted bread.
- Decorate with fresh herbs as desired.
Recommended side dishes
- Toasted baguette or crispy pan con tomate
- Pickled pimientos de padrón (Spanish roast peppers)
- Tortilla Española (Spanish potato omelette)
