Wines from Spain speaks with Jordi Paronella, Head Sommelier of José Andrés’s Jaleo Restaurant, about changes in the hospitality industry, exciting new developments in Spanish wine, and the perfect pairing for paella.

Enter Txakoli (CHOCK-oh-lee), one of the country’s inimitably Spanish wines. Almost always made from native grapes Hondarrabi Zuri (white) and Hondarrabi Beltza (red), this vibrant, low alcohol, and often slightly sparkling wine is both the ideal aperitif and quintessential all-day sipper.

Rosé – or rosado - has a long and interesting history in Spain.  Many different styles are produced, from easy-drinking fruity numbers that are perfect chilled on a hot day, to serious wines for pairing with food and even long-aged, oaked rosados.

The last ten years have seen an explosion of new Spanish vermouths as younger generations rediscover “the vermouth hour” - the pre-lunch period when families in cities like Barcelona, Madrid and Valencia would meet for an aperitif.

Leading international expert on food and wine pairing, François Chartier has recently presented a molecular study showing that Cava is unique, and combines to perfection with an infinite number of flavors from all around the world.