"Made from four different vineyard parcels of Xarel-lo, and all treated in different ways. The different vineyards are of differing age which gives refreshing and textural characterstics. Some parcels are given age in French oak, others American oak, and others stainless steel with yeast contact. All of these parcels end up giving an incredibly complex white wine. It has a yeasty nose with toasted brioche and spiced peach jam on the nose. It opens up to give roasted nuts, peaches and cooked pineapple flavours. It is full bodied yet high enough in acidity to be considered refreshing."
Mas Candi is a revolutionary winery located in the Penedes region of north-eastern Spain. It was started up in just 2006 by four viticulture and winemaking students from France. They are a tiny winemaking venture that use solely their own grapes from their own organically farmed vineyards. Their flagship grape is Xarel-lo, one of the most under-rated white grapes in all of Spain. They have made it their life's work over the last decade to produce serious wines from Xarel-lo to show the world how incredible it can be.
Xarel-lo is one of Spain's best kept secrets when it comes to white wines. If it is known at all, it is known for producing some of the best sparkling wines in Spain in the Cava region. However, it is also known as Viura and can be made into some stunning dry white wines in Rioja and in the Penedes, where it is known as Viura. It is aromatically powerful and shows flavours of stonefruit, tropical and citrus fruits.
The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.
We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.
Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines.
Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.
Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.
If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.
Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins.
Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.
Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.
Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir.
Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood.
This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.
These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.
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