Those Enticing Tapas, and the Wine

TAPAS & WINE!

During a visit to Valencia, I was amazed at the variety of restaurants and cafes presenting a wide choice of tapas on display. I enjoy nothing better than eating that way, going from one place to another enjoying a bite here and a bite there!

The chefs behind these counters are constantly refilling the platters with fresh selections, from stuffed eggs, salmon roulades, stuffed olives, cold cuts such as Chorizo, steamed quail eggs on toast, salmon mousse on flatbread, fried sardines, etc,  etc The Spaniards understand it like no other people to make out of appetizers. In the summer, the kitchen stays cold on the Iberian peninsula, and people go from bar to bar happily with friends and family.
Nowhere do you eat more than a maximum of two bites of tapas: a few olives, a little ham or cheese, and a cube of potato tortilla. Claro, every time a sip of wine goes with it! The perfect choice: Rioja Crianza or Marques de Riscal. These reds had two years of maturity, at least one year in oak barrels. Long enough to make it supple, yet so short that it keeps its berry fruit taste and fresh acidity.
Just like the Azabache from the top year of 2015: it goes well with everything, and it also tastes great for your tapas evening.