As every year, Christmas is approaching and, therefore, the time of family reunions, days full of joy marked by great traditional meals, but how do we know which wine is the best for each dish? Well, today we will give you a couple of ideas to be able to make a pairing with our wines.

THE APPETIZER:

As it is already a tradition in many homes, one of the most important dishes is the appetizer. In this first contact with the food we should look for a fresh wine and, therefore, we propose Mon Iaio Sisco Origen, a direct, persistent and authentic wine. It is a wine with a dark and imposing presence, full of balsamic nuances of pine and eucalyptus and with a creamy and silky taste note, but still with an awakened nerve. It is a very easy wine to pair with appetizers such as a table of creamy or blue cheeses.

FISH IN THE OVEN OR ON THE GRILL:

The best wine to accompany this type of dish is Vinyes del Grau Rosat. A wine that is fresh on the palate with a silky texture, where we find the taste of strawberry, hints of fresh licorice and blood orange. Being a dry wine, where you can see a clear balance with the acidity that characterizes a white wine and the fruitiness that captivates us a red wine, makes it a perfect ally to achieve a balance between the dish and the wine.

ZARZUELA and SUQUET DE PEIX:

A good pairing for these dishes would be with Ma Iaia Cinta Homenatge, a fresh wine with character. It is a wine with a saline aroma reminiscent of the sea breeze, hints of aniseed and ripe quince. A pleasant wine to drink that combines perfectly with seafood.

DUCK ROAST:

A less common dish for these dates, but a unique and singular dish as is Lo Syrah del Grau. This wine has a high density, with fleshiness and sapidity, and at all times the acidity pushes the wine, making the maturity stylized. Aromatically, we find a ripe wine, with spicy notes, hints of cocoa and hints of red currant. All these characteristics reach a gustatory balance with the duck roast.

CANELONES:

The most typical dish of this season is nothing less than cannelloni. A dish that accompanied with Lo Natural de Vicens we can achieve a special balance. A wine without sulfites with an olfactory note of fresh almond, white pear and magnolia, a continuous contrast between maturity and freshness. An extremely tasty wine, with a wide and deep mouth. Its flavor is an elegant interplay between fruit and notes of dried fruit and yeast.

TORTELL DE REIS:

Another typical dessert of this season is the Roscón de Reyes, a dessert that we can accompany with the Mistela Negra de Ca Tibaria. A sweet wine with aromas of ripe fruit and raisins, soft and sweet on the palate. These characteristics make it the best accompaniment for the sweetest part of the evening.

What do you think of these pairing suggestions? Don't forget to buy your wines to finish accompanying a magical evening.