Catalonia’s favorite Romesco Sauce and Wine pairings ideas
Originated from Catalonia in Northeast of Spain, Romesco is made by blending roasted peppers and nuts with extra virgin olive oil. It is simple and absolutely delicious. Romesco can be very versatile, it goes well with many dishes, its creamy and toasty flavors go especially well with grilled meats or seafood.
Romesco compliments the dish it’s served with, so when it comes to wine pairings, it depends on the dish.
For lighter dishes, such as Romesco Bruschetta or grilled seafood, white wines naturally come to mind. A Catalonian sauce, so why not go with wines from Catalonia. Xarello and Macabeo based wines from Penedes would make for a mouth-watering pairing; although depending on where you are, they could be hard to come by. Sauvignon Blanc, Trebbiano and Albarino can also do the trick. For hearty dishes, such as grilled chicken and tuna steaks, lighter-bodied red wines would be ideal. Pinot Noir, Garnacha, cool-climate Merlot and Beaujolais are all great choices. Grilled steaks and pork tenderloins are often enjoyed with Romesco sauce, for that, a full body red wine such as Rioja or Priorat could do some justice. The mineral notes of Priorat wine capture Romesco’s nuttiness like no other.
Romesco carries irresistible nutty flavors and spices, not only that goes well with roasted seafood but also highlights the subtle oak-flavors in many wines. Seared scallops served over Romesco sauce with a touch of cream, it is begging for a glass of California Chardonnay. Succulent bites of scallops mingling with creamy Romesco sauce, all refreshed again and again after each sip of sun-blessed Chardonnay nectar -talk about tastes of heaven.
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