We’ve partnered with Marqués de Cáceres to feature five Spanish dishes that pair perfectly with their premium wines. From a fruit-forward rosé to bubbly cava, there’s a wine to fit 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 from The Lovely Lita to create five dishes to pair with their wines. If you’re unfamiliar, The Lovely Lita is a modern Iberian restaurant in Aberdeen, New Jersey which highlights classic dishes in unexpected preparations (think: paella with duck confit and chorizo, or salted cod agnolotti). It was a James Beard Award semifinalist for the best new restaurant in the country this year, a fitting recognition for David, who received a Best Chef nom in 2018 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 Cava Brut to a bold Reserva. Despite being a few thousand miles away from Spain, the Rioja-based, family-run winery easily transports you back with every sip.

Marqués de Cáceres Cava Brut + Tuna Tartare

Cava always feels like a good time, so kick off dinner with this festive pairing. Keeping in the Iberian tradition of marrying pork and seafood together, Chef David Viana adds a few special elements to classic tuna tartare. Bluefin tuna is tossed with pickled currants, alliums and mint before getting placed on a bed of homemade pistachio butter. Thinly sliced pata negra covers the tuna in a blanket of pork, adding a saltiness and welcome texture to every bite. Serve it alongside a crisp glass of Marqués de Cáceres Cava Brut which cuts the fattiness of both the tuna and pistachio butter.

Marqués de Cáceres Verdejo + Crispy Manchego

Verdejo, which is typically only grown in Spain, is known for being a highly drinkable wine. Marqués de Cáceres Verdejo is dry with high acidity and notes of stone fruit, making it a versatile option that can be paired with so many dishes. In this pairing, Chef David Viana takes a cue from another Spanish favorite—manchego. Twelve month aged Manchego is breaded and fried before getting topped over mixed chicories and draped in a brown butter sherry vinaigrette. Think of it like an elevated Spanish-inspired mozzarella stick.

Marqués de Cáceres Rosé + Potato & Bacalhau Agnolotti

Salted cod is another traditional Iberian specialty that’s not to be missed. Here, it’s transformed into agnolotti. While pasta isn’t a huge part of Spanish cuisine, it’s an ideal vehicle for showcasing the versatility of salted cod. Combined with potato, the cod becomes a filling for the pasta and gets served in a mushroom-infused butter. For a bit of extra crunch, add a handful of crumbled hazelnuts. Rioja, one of the most beloved Spanish wines, is a great option to serve alongside this main. Marqués de Cáceres Rosé delivers a mix of delicate red fruit notes and soft tannins. The touch of effervescence in the wine cuts through the richness of the dish.

Marqués de Cáceres Crianza + Camarão Alhinho

While the name might seem daunting, camarão alhinho translates to garlic shrimp. This Spanish tapas staple is greater than the sum of its parts. While there’s only a handful of ingredients to bring the dish together, the skill here is in the technique. Start by searing shrimp shells in hot oil to infuse the dish with even more shrimp flavor. Once the shrimp is seared in the shrimp oil, aromatics and a splash of white wine and lemon juice are added to create a quick pan sauce. We love serving 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.

Marqués de Cáceres Reserva + Paella de Pato

This pairing is the epitome of the intersection of time and patience. Both Marqués de Cáceres Reserva and paella scream celebration, but aren’t something to whip up on the fly. Paella is one of those dishes that offers endless possibilities based on what’s available. Here, Chef David Viana adds his own twist. Studded with hunks of duck confit and chorizo, the rice is simmered in duck stock and sofrito 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 get scraped up to ensure crunch in every bite. Before serving, ribbons of and seared duck breast sit atop the paella. Such a rich dish calls for a wine that can hold its own, like the Reserva. Notes of vanilla are the first that come to mind when sipping before being greeted with flavors of clove and coconut.