Pairings to Try Now at Barcelona Wine Bar

Another new gem inside Delray Beach’s Sundy Village, Barcelona Wine Bar has gained a global reputation for its stellar wine program and authentic Spanish menu. Since debuting in Connecticut 30 years ago, BWB has grown to more than 20 locations across 12 states. We recently caught up with Emily Nevin, the restaurant’s senior beverage director, to learn about some wine and tapas pairings to try now.

The Dish: Jamón, Chorizo, and Manchego Board

The Drink: Los Arcos Amontillado, Lustau

Behind the Pairing: “Extremely dry, beautifully structured sherries are incredible and classic pairings with salty, fatty, umami-driven flavors of the charcuterie board. Los Arcos—an amber, oxidative-style sherry from Lustau—brings toasted hazelnut, dried orange peel, and a savory, saline finish that mirrors the fat and salt on the board itself. It cuts through the richness of the chorizo picante while enhancing the nuttiness of the Manchego.”

The Dish: Paella Mariscos

The Drink: Mila, Albariño

Behind the Pairing: “Saffron rice, shrimp, mussels, clams. This dish needs a wine with bright acidity and a little sea salt of its own. Mila, an Albariño from Rías Baixas’ Soutomaior zone, delivers citrus and orchard fruit over a briny, mineral edge that really dances with the flavors of fresh shellfish.”

The Dish: Albóndigas

The Drink: Biográfico, Uva de Vida

Behind the Pairing: “Spiced meatballs in a jamón-tomato sauce are a great pairing with structured red wine. Biográfico, a Graciano-Tempranillo blend, brings violet and dark-fruit lift with enough grip and tannin to balance out a bold sauce. The acidity keeps each bite feeling bright instead of heavy, and the grippy tannins get softened by the acidity and fattiness of the marbleized meats.”