We’ve teamed up with Marqués de Cáceres to present five Spanish dishes that pair perfectly with their premium wines. From a fruity rosé to a bubbly cava, there’s a wine for every mood.
There’s no better way to capture the taste of Spain than with a glass of Marqués de Cáceres. But to really bring those Iberian flavors home, the well-known Spanish wine brand tapped Chef David Viana of The Lovely Lita to create five dishes to pair with its wines. If you’re not familiar with it, The Lovely Lita is a modern Iberian restaurant in Aberdeen, New Jersey, that highlights classic dishes in unexpected preparations (think: paella with duck and chorizo confit, or salted cod agnolotti). It was a semi-finalist for the James Beard Award for best new restaurant in the country this year—a fitting recognition for David, who received a 2018 Best Chef nomination from the James Beard Foundation. This partnership brings the two together with an enticing menu to pair with any bottle of Marqués de Cáceres, from a sparkling brut cava to a bold reserva. Despite being a few thousand miles from Spain, the family-owned Rioja-based winery easily transports you back with every sip.
Cava Brut Marqués de Cáceres + Tuna Tartare
Cava is always a welcome treat, so start your dinner with this festive pairing. Following the Iberian tradition of pairing pork and seafood, Chef David Viana adds a few special elements to the classic tuna tartare. Bluefin tuna is tossed with pickled currants, allspice, and mint before being placed on a bed of homemade pistachio butter. Thinly sliced bluefin tuna covers the tuna with a layer of pork, adding a salty touch and a pleasing texture to each bite. Serve alongside a glass of chilled Marqués de Cáceres Brut Cava, which cuts the fat from both the tuna and the pistachio butter.
Marquis of Caceres Verdejo + Crispy Manchego
Verdejo, typically grown only in Spain, is known for being a very drinkable wine. Marqués de Cáceres Verdejo is dry, with high acidity and notes of stone fruit, making it a versatile choice that can be paired with many dishes. In this pairing, Chef David Viana takes inspiration from another Spanish favorite: Manchego. Twelve-month-aged Manchego is breaded and fried before being topped with mixed chicories and drenched in a brown butter sherry vinaigrette. Think of it as a Spanish-inspired mozzarella stick.
Marquis of Caceres Rosé + Potato and Cod Agnolotti
Salted cod is another traditional Iberian specialty that you can’t miss. Here, it’s transformed into agnolotti. Although pasta isn’t a major part of Spanish cuisine, it’s an ideal vehicle to showcase the versatility of salted cod. Paired with potatoes, cod becomes a filling for pasta and is served in a mushroom-infused butter. For a crunchy touch, add a handful of crumbled hazelnuts. Rioja, one of Spain’s most beloved wines, is a great choice to accompany this main course. Marqués de Cáceres Rosé offers a blend of delicate red fruit notes and soft tannins. The wine’s hint of effervescence cuts through the richness of the dish.
Marqués de Cáceres Crianza + Camarão Alhinho
Though the name may seem intimidating, camarão alhinho translates to shrimp in garlic. This Spanish tapas classic is much more than the sum of its parts. While there are only a handful of ingredients to bring the dish together, the skill here is in the technique. Start by browning the shrimp shells in hot oil to infuse the dish with even more shrimp flavor. Once the shrimp are browned in the shrimp oil, aromatics and a splash of white wine and lemon juice are added to create a quick pan sauce. We love to serve this dish with some crusty bread or anything else that can soak up all that sauce. The simplicity of the shrimp pairs perfectly with the bold, spicy notes of Marqués de Cáceres Crianza.
Marquis of Caceres Reserve + Duck Paella
This pairing is the epitome of the intersection of time and patience. Both the Marqués de Cáceres Reserva and the paella scream celebration, but they are not something you can throw together on the fly. Paella is one of those dishes that offers endless possibilities depending on what is available. Here, Chef David Viana adds his own twist. Garnished with chunks of duck confit and chorizo, the rice is simmered in duck broth and sautéed until cooked through. Perhaps the best part of this classic dish is the crispy bits of rice that line the bottom of the pan and are scraped off to ensure every bite is crispy. Before serving, ribbons of seared duck breast are placed on top of the paella. A dish this rich requires a wine that can hold its own, like the Reserva. Notes of vanilla are the first to come to mind when drinking it before being greeted by flavors of clove and coconut.
