Spanish Food and Drinks

The tapas tradition is as important for the conversation and company as for the delicious food.  Tapas can be found in even the smallest bar in a tiny village. Tapas can vary from simple to complex and include cheese, fish, eggs, vegetable dishes, dips, canapés, and savoury pastries. A quantity of tapas can make an excellent meal.

Vegetables are not overly favoured in Spain, except for potatoes, which often come fried with an entree. Salads are served as first courses and are invariably offered undressed, accompanied by cruets of olive oil and vinegar. Paellas provide colourful and festive dishes for a crowd. A  beachside cafe is the place to find fine shellfish and tackle a tray of unshelled ultra-fresh crustaceans.

The making of wine in Spain dates back over 2000 years, but the production of quality wines is a more recent development, dating back to the last century.

Ideally, the wines of Spain are the best accompaniments to the regional dishes. Rioja wines from north-central Spain are considered premium in quality. Climate and grape variety are two of the components that make Rioja wines unique. The third is the laborious process of barrel aging, and the wines spend many years in bottles in the bodegas before being released for sale. 

Sparkling Spanish wines, also known as Cava, are made by French methods too, developed in Champagne. Codorniu is the top name in the field; another firm, Freixenet, is widely distributed.