The science of taste,
the art of celebration.

Manzanilla de Sanlúcar — dry and saline, cutting through the ham richness and lifting the aged Manchego.

Albariño — fruity with crisp acidity, a bright contrast to the creamy cheeses and honey.

Albariño — citrusy and saline, a natural match for oysters, ceviche and smoked salmon.

Chianti Classico — medium tannins with cherry notes, holding up to tomato and truffle cream.

Dry rosé — fresh and fruity, balancing the gentle heat of the salsas.

Cabernet Sauvignon — firm tannins, matching the richness of the prime rib.

Fino de Jerez — dry and refreshing, complementing the tomato acidity.

Dry Oloroso — medium-bodied, harmonizing with the ham and creamy texture.

Sauvignon Blanc — herbal and citrusy, lifting the tuna and vinaigrette.

Cava Brut — fresh bubbles cutting through the creamy béchamel.

Verdejo — fresh and full-bodied, soothing the spicy brava sauce.

Albariño — light and saline, playing off the peppers smoky char.

Young Tempranillo — fruity and soft, the classic partner for Valencian paella.

Albariño — salty and mineral, perfect with fresh seafood.

Godello — fresh with medium body, enhancing the squid ink umami.

Barrel-aged Chardonnay — rich with vanilla notes, embracing the honey and mustard.

Txakoli — lightly sparkling and acidic, cleansing the garlic emulsion.

Verdejo — fresh and citrusy, elevating the grilled sea bass.

Malbec — soft tannins and dark fruit, elevating the filet without overpowering it.

Rioja Reserva — oak-aged, the classic match for braised lamb.

Verdejo — fresh and aromatic, accompanying the garlic and rosemary.

Vin Santo — sweet with hazelnut notes, perfect with coffee and cocoa.

Moscatel — sweet and floral, with the caramelized custard.

Pedro Ximénez — intense sweetness, the classic with chocolate.

Cava Brut Nature — the bubbles cleanse the caramel sweetness.