There are food and wine pairings so singular, it’s hard to stray from them. Like chèvre and Sancerre in France, tomato sauce and Sangiovese in Italy, or paella and Tempranillo in Spain. Once you partake, the flavors are etched in your mind. They meld with the people and place. I’ve caught myself reminiscing… remembering that meal, that wine, that town. Remembering that Tortilla Española and French wine pairing.

There’s a reason regions make certain food to go with their wines.

This month the French #Winophiles break that mold, exploring food that pulls flavors from different cultures then pairs them with French wine. I headed to Spain and chose a dish that’s easy to make. At it’s simplest, it pairs with many French wines. From there, you can add components to transport the flavors of this country dish to different cultures.

The Pleasure of A Tortilla Española

There are few pleasures as enjoyable as eating a Tortilla Española while enjoying a glass of wine. The standard Tortilla is simple: pan fried potatoes with onions, eggs, and salt. The potatoes are cooked in oil, which coats your palate and adds richness and mouth feel.

My favorite way to increase its unctuousness is by adding additional items: caramelizing the onions, adding Spanish Smoked Paprika or Merken, an Argentinian spice blend with a smoky side, or topping a tortilla with avocado. And a trick is to error on the side of undercooking so it’s oozy in the middle. Once taken off the stove it will firm a bit when cooling and if reheated, won’t be dried out.

The Wine Pairings

With the plethora of grape varieties and wine styles in France, you’ve got a lot to choose from when it comes to pairing a Spanish Potato Omelet with wine. Here are some of my favorites:

DRY ROSÉ

From France I look south towards the Corbières AOC in the Languedoc-Roussillon region or the Bandol AOC in the southern Rhone Valley.

Why this works: Pan-frying the Tortilla creates satisfying, homey flavors and increases richness.  The wine is fresh and crisp with acidity that cuts through the fatty components of the dish, balancing them delightfully.

Try:  

Domaine Fontsainte Corbières Rosé Gris de Gris – Affordable and pleasing at about $14.95

Domaine du Gros ‘Noré Bandol Rosé – Live a little with this blend of 40% Mourvèdre, 40% Cinsault, 20% Grenache. From $25 to $35

WHITE BORDEAUX

Preferably from Entre-Deux-Mers, the wines are mostly un-oaked or minimally aged in oak, and with no, or minimal lees stirring. Graves is another area that can have a touch of oak, and some wines spend time aging on lees.

Why this works: The two main grapes in White Bordeaux are Sauvignon Blanc and Semillon. These are nothing like the Sauvignon Blanc from the Loire Valley or as pungent as those in New Zealand. Sauvignon Blanc brings fresh crispness and acidity (citrus) while Semillon adds a slight creaminess and fruity/floral aromas. These wines are crisp with a soft richness; their flavors play on the rustic Tortilla aspects, especially if you add caramelized onions and sliced or mashed avocado.

Try:

Clos Floridene from Denis Dubourdieu Domaines in Graves ($30)

Chateau de Fontenille Blanc, Entre-deux-Mers ($15)

SOUTHERN RHONE REDS

(Côtes du Rhône, Côtes du Rhône Villages AOCs and others)

Why this works: Grenach, Syrah, Mourvedre, Cinsault and Carianne are primary grapes in these wines. When made in a medium style, they contain fruity, bright richness with an earthy, herby, and some times smoky component. The flavors and medium tannins work well with the rustic Tortilla. There are many great value wines in this area, including these three for any day of the week drinking.

Try:

Alain Jaume et Fils – Les Gélinottes Syrah-Grenache, Ventoux AOC ($12-$15)

Guigal – Côtes du Rhône Rouge ($12 – $15)

Pierre Amadieu – Vinsobres Les Piallats ($18 – $20)

The nice thing about the Tortilla Española is its versatility. If you prefer red wine, use the Smoked Paprika and/or Merken. A drizzle of quality olive oil will heighten the pairing as will Romesco Sauce. Here’s a great Romesco recipe from Elise Bauer at Simply Recipes.

If you prefer Rosé, throw in lots of caramelized onions and top a piece of warm tortilla with a mild Spanish goat cheese like Monte Enebro, or go the earthier route with Manchego.

And if White Bordeaux is speaking to you, add the onions, cook your tortilla less, so it’s oozy and moist, and serve on a slice of toasted crostini.

Tortilla Española

The Recipe

Here’s an easy Tortilla recipe that’s sure to please. But remember- take a peek at the food and French wine pairings from the other French #Winophiles below!

The French #Winophiles Cross Borders

Check out where they went!

• Martin from Enofylz Wine Blog pairs Bordeaux with Cajun and Italian Classics
• Michelle from Rockin’ Red Blog asks Do Empanadas Bordeaux?
• Camilla from Culinary Adventures with Camilla will match A Vin de Pays d’Oc Chardonnay and an Edible Mollusc from Monterey
• Gwendolyn of Wine Predator highlights Cross-Cultural Pairings: Mexican Mole with French Wine
• Jane from Always Ravenous takes us to the islands with Chicken Colombo: A Blend of Caribbean Flavors from the French West Indies
• Jill of L’occasion describes A World of Flavors in Marseille
• Peter from The Wine Analyst delves into Food & Wine – Moroccan Chicken Pastilla
• Jeff from FoodWineClick! reports as Loire Valley Wines Take the Spicy Thai Challenge
• Lauren at The Swirling Dervish enjoys A Feast for the Senses: Viognier and Indian Spices