Taste combination and complementation is an art nowadays. Regarding pairing there are no absolute truths, it is not exact science. It depends on someone’s taste, education, palate and traditions.
Our recommendations are based on experience and advice from sommeliers.
There are not fixed rules in pairing. In research for the perfect match between our dishes and wine some decisions must be taken. We must choose between integration or contrast, a classic choice or a daring one.

– Cured ham and fattier cold meat pair very well with modern structure wine, such as Obrada Reserva.

-For lighter cold meat we advice wines with less body, such as Obrada Crianza or Young Red Obrada.

When eating pasta, the sauce is essential to choose the perfect wine. Therefore with Bolognese sauce Young Red Obrada fits perfectly.
To go with vegetable sauces or cheese and oregano sauces we would choose Obrada Rosé.
Classic stews pair very well with Obrada Crianza. However if we are innovative and we serve legume salad or legumes with an acid touch, we can recommend the fruity and sweet Young Red Obrada.
When pairing rice, ingredients are very important although the best option par excellence is Obrada Rosé. It is specially indicated for fish and shellfish paella. If we serve vegetable and meat rice, we can choose Young Red Obrada.
Different from what we have always thought, fish does not always require Rosé or White wines. If we want oily fish to be paired, we can choose Obrada Crianza. But if we serve it with a sauce of tomato and pepper we can select a Young Red or Rosé Obrada.
For white fish or served with light sauces, Young White or Rosé Obrada would be adequate.
For octopus, cuttlefish, mussel and certain shellfish recipes, Obrada Rosé or Young Red Obrada served very cold would be a perfect choice.
With strong fish such as turbot, red sea bream, bass, etc. we would choose a structure wine with character like Obrada Reserva.


At first it is an easy choice:
-For red meat we would choose a structured and powerful wine like Obrada Reserva.
-For easier meat, such as lamb, we would select Obrada Crianza giving a touch of black fruit, which would provide body and structure.
-For pork, depending on the recipe, we would serve Obrada Crianza or Young Red Obrada.

Opposite as thought, chocolate desserts or just bonbons and truffles match perfectly with Young Red Obrada, a very fruity wine with a singular touch.
Vinegars and sweet and salty combinations fix perfectly with structured fruity rosé, like Obrada Rosé, and with young red wines, such as Young Red Obrada.
Artichoke, spinach and asparagus are forbidden vegetables for good pairing. However we can surprise and give a touch of structure and harmony with Obrada Crianza.
For the rest of vegetable we can advise Young Red Obrada for grilled vegetables, Obrada Rosé for creamed vegetables, or Obrada Crianza for vegetable stew with ham.
They are very nutritive and offer many different possibilities. Regarding this pairing it must be taken into account the side dish and the preparation. If we serve fried eggs the Young Red Obrada will be a good option. However it we add a spicy touch, the modern Obrada Crianza will be the best choice. If we serve vegetables as side dish, Obrada Rosé is the perfect match.
For pizza main ingredients: pasta, tomato, mozzarella, oregano and basil, we would choose Young Red Obrada. However depending on the ingredients, we can also select between Obrada Crianza and Obrada Rosé.
It is soft meat which can be combined with different wines according to its presentation. If it is with tomato and aromatic herb sauce, we can choose between a modern touch of Obrada Crianza and a classic one with Young Red Obrada. For more simple dishes such as grilled chicken the appropriate election is Obrada Rosé or Young Red Obrada.

– Hard cheese pairs perfectly with a strong and structured wine like Obrada Reserva.
– Semi-hard cheese combines with Obrada Crianza, which gives a touch of dry fruits.
– For fresh cheese the perfect choice will be Obrada Rosé or Young Red Obrada if we offer a salty side dish.