Barcelona invites you to snack and toast
At Ziryab, we like to add a twist: exploring pairings that surprise, enhance tapas, and tell a story in every bite and sip. If you’re drawn to low-intervention wines, ancestral “bubbles,” or craft beers with character, here you’ll 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 lose your way)
Pairing isn’t about finding “the perfect wine” in the abstract, but about creating the best conversation between plate and glass. Before choosing, consider:
- Dish intensity: an oven-roasted patata brava with rosemary and garlic doesn’t call for the same pairing as pork belly with date cream.
- Texture and fat: pa de vidre with tomato, olive oil and za’atar is crunchy and aromatic; Medjoul dates wrapped in bacon are sweet and luscious.
- Dominant sensations: acidity (pomegranate, lemon), sweetness (date, yogurt sauce), spiciness (ras-el-hanout), smokiness (eggplant with pistachio).
What are the 3 types of pairing?
-
By affinity (congruence)
Flavors that “add up” in the same direction.
Ziryab example: halloumi with pomegranate and mint with a Mediterranean herbal white or a short-skin-contact orange wine. -
By contrast
A dominant trait is balanced with its opposite.
Ziryab example: oven-roasted patatas bravas with an IPA. -
By cut or “cleansing”
Foam, acidity, or bubbles “cut” fat and refresh.
Ziryab example: pork belly with date cream with cava or a dry pet-nat.
Natural wines: texture, freshness and emotion for tapas
So-called “natural” wines are usually made with minimal intervention… perfect for tapas with spices and herbs.
Orange wines (skin-contact): the aromatic wildcard
- Pa de vidre with tomato, oil and za’atar → Xarel·lo with skin contact.
- House dips → Light Parellada “skin.”
Pet-nat and cava: sparkle for the table
- Apple and ras-el-hanout croquettes → white pet-nat.
- Sobrasada, feta and spinach rolls → cava brut nature.
Fresh natural reds: fruit, spice 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 tapas with? (Quick guide by flavor families)
- Herbal and dairy: Crisp whites, light orange wines, saison beers.
- Smoky and toasted: Barrel-aged whites, amber ales, light rauchbier.
- Spicy and seasoned: Dry rosés, fresh reds, moderate IPA.
- Fatty and sweet: Dry sparklings, medium-bodied Mediterranean reds, porter/stout.
- Sea and garden: Saline whites, short-skin-contact orange, witbier or gose.
Craft beer: what does it go with?
Beer brings three unique tools: carbonation, bitterness, and roasted malts.
Mini-guide to Ziryab beer styles and tapas
- Saison: Halloumi with pomegranate and mint.
- Witbier: Oven-baked cod.
- Gose: Labneh with lemon and olive oil.
- APA: Oven-roasted patatas bravas.
- IPA: Sobrasada, feta and spinach rolls.
- Porter/Stout: Medjoul dates with bacon.
Bold pairings that work
- Dates with bacon + dry stout.
- Apple and ras-el-hanout croquettes + pet-nat.
- Roasted cauliflower with romesco + short-skin-contact orange.
Wine and beer together: yes or no?
The classic is the Black Velvet: half stout and half sparkling wine. Hybrid grape beers also exist.
How to set up your own pairing tasting at Ziryab
- Start with a sparkle: Pet-nat or cava with marinated olives and pa de vidre with za’atar.
- Move to spice play: Orange wine with dips and apple croquettes.
- Build body with a fresh red: Lamb pittas or pork belly with date cream.
- Finish with roasted malt or sweets: Dates with bacon or panna cotta with stout.
Quick FAQ (answering your usual doubts)
- What are the 3 types of pairing? Affinity, contrast and cut/cleansing.
- What to pair tapas with? Think in flavor and texture families.
- Craft beer goes with what? With tapas of equivalent intensity.
- What’s the name of wine mixed with beer? Black Velvet (stout + sparkling wine).
To close the bottle (without closing doors)
Pairing tapas with natural wines and craft beers isn’t about rigid rules, but guided curiosity. With this compass, every visit to Ziryab becomes a small gastronomic adventure, different and delicious.