How To: Pairing Marques de Caceres wines

Updated: 23 Oct 2013
Photos by Su Aziz

These Spanish wines from the Spain’s Rioja (Alta) wine region are made out of grapes from older vines and limited yields that benefit from cool weather and soil similar to Bordeaux. The result is dry whites and fruity reds that Kitty Kaye matches with a variety of tapas.

Marques de Caceres Blanco Joven
This is a young, dry and citrusy white wine made out of viura grape that’s widely grown in Rioja. Pale, almost translucent in colour, the wine’s fresh and clean when served at below 10 degrees Celsius. Its mineral notes come out to play on the palate when paired with Spanish tapas bar El Faro’s boquerones (lightly salty, pickled Spanish white anchovies) and mint topped watermelon cubes, and rather playful with olive oil coated cold capellini topped with caviar. Undeniably, this is a good wine as an aperitif and with simply cooked seafood. Heavy sauces will drown the wine’s flavours completely.

Boquerones on watermelon topped by mint leaves perfect with Blanco Joven

Marques de Caceres Rosé
The rosé is dry, fruity and has a suprising creamy, chocolaty finish. Its elegant, rosy glow reflects hues of the mainly tempranillo grape and 15 per cent of garnacha (grenache) grape it’s made out of. When paired with El Faro’s chorizo sausage atop creamy mash drizzled with sofrito (sauce made out of tomatoes, onions, peppers, garlic and herbs) and ham croquettes, the wine becomes creamy with hints of roses. Yes, a good one with white meats and Mediterranean food.

The reds are fruity and with velvety tannins

Marques de Caceres Reds
Their Crianza has good legs – which some translates to better quality but in truth, it’s merely physics. Nevertheless, it holds an intense ruby hue, mainly blackcurrant on the palate with faint but velvety tannins, dark berries on the nose and is made out of mainly tempranillo grape with 15 per cent garnacha grape. It becomes pleasantly more fruity with squid ink rice and seared prawns and scallops, like the sort El Faro serves. Meanwhile, their Gran Reserva that’s good to age for another 10 years is more full bodied with bright ruby hue with lovely, silky-smooth tannins and good finish. This one goes well with pan-seared and lightly salted meats, old cheese and game. We suggest pairing it with El Faro’s pan seared chicken thigh and pork belly.

Where To
To test out our recommendations here in Penang, try the wines and food at El Faro, Seafront Dining, 32 at the Mansion, Equatorial Hotel and Ixora Hotel’s food and beverage outlets and 55 Café.

Tags: Features