Tiny Escapes with our Tour Directors: Spanish sips with Snezana
The recipe for a perfect day in Barcelona? For Tour Director Snezana it’s an aperitif enjoyed on her rooftop.
The recipe for a perfect day in Barcelona? For Tour Director Snezana it’s an aperitif enjoyed on her rooftop. Press play on the video to get the recipe for her favorite cocktail.
Spain isn't just known for flavorful cocktails, like Snezana’s afternoon aperitif and the much-loved gin and tonic. The country is also the world's third-largest wine producer. Here are four Spanish sips to enjoy after you've had a chance to try the vermouth cocktail, of course.
Rioja
As Spain’s most revered wine-making region, La Rioja produces full-bodied reds that mix earthy, spicy, and fruity flavors. One of the most important grape varieties in Spanish winemaking is Tempranillo, which is found in Rioja wines. For pure Tempranillo wines that become more complex with age, the neighboring region of Ribera del Duero is the spot.
Pairs well with: Manchego—a distinctive sheep’s milk cheese.
Cava
A less expensive (but equally tasty) alternative to Champagne, Spain’s signature sparkling wine is usually dry and refreshing, and can be either white or rosé. The perfect place to taste-test the bubbles? One of the many Cava bars in the Catalonian capital of Barcelona.
Pairs well with: Jamón ibérico—the famous sliced ham produced on the Iberian Peninsula.
Albariño
While reds take center stage in much of Spain, white Albariño grapes grow beautifully in the Rías Baixas region of Galicia in northwestern Spain. Think of this fruity, acidic wine as the go-to complement to the fresh fish around the Iberian Peninsula.
Pairs well with: Mussels—but really, any fresh seafood will do.
Sangria
Versions of sangria were popular around Spain and throughout Europe for centuries, but it wasn’t until 1964 at the World Fair in New York City that Americans were introduced to the fruity concoction. The name comes from the Latin word for “blood” and the red wine is usually spiced with cinnamon and cloves. Over the centuries, families created countless fruit-filled versions of the recipe, making it a Spanish standby.
Pairs well with: Patatas bravas—make sure they’re topped with a spicy aioli sauce.
Emily loves the simple travel moments—like watching hours pass by in minutes while sharing a meal and a laugh (or many) with her friends and family. Outside the office, you'll find Emily listening to anything and everything John Mayer, attempting to cook a New York Times recipe, or dreaming up her next trip.
