Spanish Iberian Board & Wine
Jamón Ibérico, Chorizo & Manchego
Spain's charcuterie is defined by its extraordinary Jamón Ibérico de Bellota — acorn-fed, air-cured for three years, with nutty, complex fat that melts on the tongue. Add chorizo Ibérico, Manchego aged 12 months, and Marcona almonds, and you need a Spanish wine of character.
Best Wine Pairings
The savory, dried-fruit character of Rioja Reserva mirrors the cured complexity of Jamón Ibérico — this is the most natural pairing on the Iberian Peninsula.
Made by the traditional method, aged Cava Brut Nature has autolytic depth and fine mousse that complements Ibérico fat beautifully.
The definitive Jamón pairing in Jerez — bone-dry, saline, and yeasty Manzanilla has an almost molecular affinity with acorn-fed ham.
Toro or Ribera Tempranillo brings dark fruit and firm structure that stands up to the bold flavors of aged chorizo and Manchego.
Frequently Asked Questions
What wine goes with Jamón Ibérico?
Manzanilla Sherry is the traditional answer from Jerez, and it remains the most exquisite pairing. For table wine, a Rioja Reserva or Ribera del Duero Crianza are superb.
What wine pairs with chorizo?
Chorizo's smoky paprika flavor loves Garnacha (Grenache) from Priorat or Campo de Borja, and young Tempranillo. Avoid delicate whites — the bold spice will overpower them.
Can you serve Cava with Iberian charcuterie?
Cava Brut Nature (zero dosage) is an excellent choice — its yeasty complexity and clean finish work with the fatty richness of Ibérico products. Opt for Reserva or Gran Reserva for better depth.