Tapas — Pairings — Corkscrewy

Let’s be real, we all have that friend (or in my case, my mother), who, without fail, orders the wrong item on the menu. Like every miserable time. The dish, in most cases, isn’t even cooked improperly; it’s more that your pathologically picky eater convinces herself that she is cultured enough to be “culinarily” adventurous… SPOILER ALERT: She’s not. So, what’s the secret to maintaining your dining relationship with this fussy-ass eater? Tapas.

With tapas (Spanish small plates), seafood, beef, pork, cheese, veggies – it doesn’t matter – your options are virtually limitless. And the central rationale as to why these Spanish goodies should be the only feasting option for you and your finicky friend? Tiny portions. Each serving is generally somewhere between 3 to 4 pieces, maximum. That’s it. That’s all you get. UNLESS… you actually happen to LOVE it! Then, go crazy – order ‘till you start to feel your jeans tear into your abdomen. BUT, if you hate the dish, it ain’t no thang. It’s basically finished anyway. Push the plate aside and order whatever jamón-wrapped, fried cheese item you’ve been eying for the last 20 minutes. It’s the most beautifully noncommittal way to enjoy a meal. And, BONUS: the portion sizes are so small that the judgmental “you should go to the gym” inner monologue you may or may not have wont even be activated.

Considering the calories you're saving on small plates, you should be drinking some combination of the following:

*EXPERT TIP: Just like the food, the wine should feel non-committal as well. Go for glasses rather than bottles here so that you can explore what truly makes you happy.

Sangria: Most quality tapas places offer homemade Sangria in any (or all) of the elixir’s three styles: Red (Tinta), White, and Sparking (Cava). If they do, and you’ve heard their Sangria is something to write home about – GO NUTS. I have literally no rules here. To work up an appetite, I like to have a pitcher of the restaurant’s best version before the tapas ordering even begins. But that’s just me. Try one, all three, or intersperse a pitcher or two throughout your meal. Just keep in mind you’re definitely Ubering home.

Cava: As the Spanish answer to Champagne, Cava is always a winner. It’s also majorly economical – you can score a fabulous bottle of Cava for like $12.99 retail. Pair your nutty, citrusy bubbly with Pan con tomate, fried goat cheese croquets, or seared octopus.

White: Enjoy Galicia’s most badass export – the citrusy, peachy, super refreshing Albariño – with one of the country’s most ubiquitous tapas: Gambas al Ajillo (shrimp in sizzling garlic). But, honestly, I’ll pair a good Albariño with nearly anything. I'm talking from pancakes to sushi – they’re incredible.

Red: When scarfing down a bowl of Albondigas (Spanish meatballs), grilled Chorizo, or expertly cooked skirt steak, reach for a bottle from Spain’s red wine powerhouse: Rioja. Aged for at least 3 years, a Rioja Reserva, with its earthy, complex, mushroomy profile is an awesome, meat-friendly wine.