Barcelona invites you to snack and toast
At Ziryab, we like to do it with a twist: exploring pairings that surprise, that enhance the tapas, and that tell a story in every bite and sip. If you are attracted to minimal intervention wines, ancestral “bubbles,” or craft beers with character, here you will find a practical guide—with examples from our menu—to get it right without falling into clichés.
How to think about a tapas pairing (and not die trying)
Pairing is not about looking for “the perfect wine” in the abstract, but the best conversation between dish and glass. Before choosing, look at:
- Intensity of the dish: a baked patata brava with rosemary and garlic does not call for the same thing as a pork belly with date cream.
- Texture and fat: pa de vidre with tomato, oil, and za’atar is crunchy and aromatic; Medjoul dates wrapped in bacon are sweet and unctuous.
- Dominant sensations: acidity (pomegranate, lemon), sweetness (date, yogurt sauce), spice (ras-el-hanout), smoked (eggplant with pistachio).
What are the 3 types of pairing?
- By affinity (congruence)
Looking for flavors that “add” in the same direction.
Ziryab example: halloumi with pomegranate and mint with a Mediterranean white with an herbal profile or with a short-skin orange. - By contrast
A dominant trait is balanced with its opposite.
Ziryab example: baked patatas bravas with an IPA. - Cutting or “cleaning”
Foam, acidity, or bubbles “cut” the fat and refresh.
Ziryab example: pork belly with date cream with cava or dry pet-nat.
Natural wines: texture, freshness, and emotion for tapas
The wines called “natural” are usually made with minimal intervention… perfect for tapas with spices and herbs.
Oranges (skin-contact): the aromatic wild card
- Pa de vidre with tomato, oil, and za’atar → Skin-contact Xarel·lo.
- House dips → Light “skin” Parellada.
Pet-nat and cava: spark for the table
- Apple and ras-el-hanout croquettes → white pet-nat.
- Sobrasada, feta, and spinach rolls → cava brut nature.
Fresh natural reds: fruit, spices, and zero heaviness
- Lamb pittas → Mediterranean red with red fruit and spice.
- Pork belly with date cream → red with moderate aging and lively acidity.
What to pair with tapas? (Quick guide by flavor families)
- Herbal and dairy: Whites with nerve, light oranges, saison in beer.
- Smoked and toasted: Whites with aging, amber ale, mild rauchbier.
- Spicy and spiced: Dry rosés, fresh reds, moderate IPA.
- Fatty and sweet: Dry sparkling wines, Mediterranean reds, porter/stout.
- Sea and garden: Saline whites, brief orange, witbier or gose.
Craft beer: what does it go with?
Beer provides three unique tools: carbonation, bitterness, and toasted malts.
Mini-guide to Ziryab styles and tapas
- Saison: Halloumi with pomegranate and mint.
- Witbier: Baked cod.
- Gose: Labneh with lemon and oil.
- APA: Baked patatas bravas.
- IPA: Sobrasada, feta, and spinach rolls.
- Porter/Stout: Medjoul dates with bacon.
Risky combinations that work
- Dates with bacon + dry stout.
- Apple and ras-el-hanout croquettes + pet-nat.
- Roasted cauliflower with romesco + short-skin orange.
Wine and beer together: yes or no?
The classic is the Black Velvet: half stout and half sparkling wine. There are also hybrid beers with grapes.
How to set up your own pairing tasting at Ziryab
- Start with the spark: Pet-nat or cava with olives and pa de vidre with za’atar.
- Move on to the spiced game: Orange with dips and apple croquettes.
- Raise the body with a fresh red: Lamb pittas or pork belly with date cream.
- Finish with toasted malt or sweets: Dates with bacon or panna cotta with stout.
Quick FAQ (integrating your usual questions)
- What are the 3 types of pairing? Affinity, contrast, and cut/clean.
- What to pair with tapas? Think by families of flavor and texture.
- What does craft beer go with? With tapas of equivalent intensity.
- What is the combination of wine with beer called? Black Velvet (stout + sparkling wine).
To close the bottle (without closing doors)
Pairing tapas with natural wines and craft beers is not about rigid rules, but about guided curiosity. With that compass, each visit to Ziryab becomes a small gastronomic adventure, different and delicious.