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Boqueria in OUT Magazine

Image of pineapple Sangria served at Spanish restaurant Boqueria in NYC.

A Fine Pair

Tipples for your tapas

By OUT Magazine

TAPAS, BITE-SIZE MORSELS of joy spanning an array of flavors, textures, and toppings, are the perfect food for the noncommittal. But while their popularity has grown well beyond the Iberian Peninsula, many diners still seem unsure of what to drink with them. Thankfully, we have experts to clear up any confusion.

Black Bull (BlackBullChicago.com), a restaurant in Chicago’s Wicker Park neighborhood, serves a savory selection of pintxos and Galician-inspired conservas to anchor its menu, as well as an ideal beverage to match each dish. The list of wines from the owner and native Spaniard Daniel Alonso’s homeland ranges from sparkling cavas to dark-berried Riojas. The former are perfect with the pulpo and the Manchego, the latter with acorn-fattened Ibérico ham and bacon-wrapped dates. But it’s sherry that really gets Alonso’s wheels turning.

“With so many affordable, versatile styles, it’s excellent for pairing or on its own,” he says. “For pairing, I try to relate sherry to more traditional wines my guests drink: finos and manzanillas offer the same expression as a sparkling wine, an amontillado fills the space of a white wine, an oloroso fills the spot of a red wine, and a Pedro ximénez accompanies dessert like a port or Madeira.”

“There’s no better way to try sherry than with food,” adds Kimberly Milburn, sommelier at Ortzi (OrtziRestaurant.com), a Basque-inspired eatery in the lobby of Manhattan’s Luma Hotel Times Square. With its brininess and umami subtleties, fino—a paler, drier style of sherry—is a lovely complement to the oceanic ingredients typical of Northeastern Spain. Milburn recommends coupling it with Ortzi’s conservas: anchovies or sardines with peppers, cockles with potato purée, or tuna belly with caper remoulade.

Restaurants like New York’s Boqueria (Boqueria.NYC.com) and Boston’s Barcelona (BarcelonaWineBar.com) take a different route, steering supper-goers toward their artful cocktails. Barcelona’s Henry’s Alibi—which combines the earthy notes of Fidencio Mezcal with an elegant, late-vintage port—subdues the heat in trademark piquillo peppers (served with garlic confit) and susses out the richness of traditionally spiced albondigas (Spanish for “meatballs”). Meanwhile, with its balance of acidity and sweetness, Boqueria’s crowd-pleasing Pineapple Sangría (included in the eatery’s
new namesake cookbook, out in May) pairs perfectly with just about anything on its menu.

Tapas encourage adventurous eating, so don’t be afraid to gamble. Work within these parameters, and you’ll walk away a well-fed, sufficiently buzzed winner. —BRAD JAPHE

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