Pairing: art of combining foods with wines
- dry white wines and youth: snacks and appetizers, vegetables and pulses light, oysters and seafood, goat cheese
- barrel-fermented white wines: fresh fish, vegetables, vegetable pastries.
- Dry White Wines Vintage: meaty fish, grilled white meat.
- sweet white wine (semi-) deserts, cold dishes
- Rosé wines, appetizers, light dishes, white meat
- young red wines: rice, pasta, legumes, vegetables, white meat, grilled or in sauce, red meat, hard cheese and moldy.
Red wines Crianza and Reserva: hearty vegetables, white meat, stuffing, beef, lamb, veal, pork, sheep's cheese and fermented dough. Red wines
Gran Reserva: large roasts of red meat, game dishes, cured cheeses too, thick and spicy. Caves: appetizers with cold brut, semi-dry or sweet desserts (never a brut)
More http://www.productosdelmoncayo.com/cava
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