Re: Wine
I like the wines of the Merlot stock. It has to be 100% merlot, not mixed with cabernet sauvignon. It kill that unique berry hint to it. There are nice ones from the Somontano area in Aragon, Catalunya and Languedoc-Roussill...argh! Lengadoc-Roselló!
With a red meat, a wine of the Tinta Fina stock, from the area of Ribera del Duero, in Castilla and León.
With stews and other traditional-style dishes of meat and if having tapas (snacks), a wine of the Tempranillo stock from La Rioja.
I've never been much into white wines, but I've tried some that I've liked depending on the food. One that comes to mind now is a white wine from Malvasía stock which I had in Tenerife. Otherwise, to accompany shellfish I go for Galician wines of Albariño stock.
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