Choose either Dominio de Requena Tinto (Bobal 2018 - 12.5%) or Blanco Spanish (Blanco Macabeo 2018 - 12.5%)
Manchego - made with milk from the Manchega breed, this cheese has been aged between twelve and eighteen months, when the texture becomes grittier and fruiter and the colour of the pate darkens. During the maturation process the cheeses are rubbed in olive oil, imbuing the pate with a delicate spiciness. Full-bodied texture and flavours intense, zesty taste and a crumbly texture that's rich, full and slightly salty at the finish.
Picos de Europa - Wrapped in sycamore leaves from the neighboring forests, this cheese is primarily cow's milk; however, during spring and summer (or whenever there is a surplus) a small amount of goat's milk is added. This results in sharper cheeses with higher levels of acidity. Rich and creamy with well scattered blue moulds and a tangy taste not dissimilar to Roquefort.
Gordal Olives - Large pot - Gordal means the 'Fat One' in Spanish - it is a table olive with a profuse juiciness, but not bitter - it has an almost citrus-like taste on the palette.
Membrillo - Made from the pulp of our favourite quince fruit, this thick, sweet jelly provides the perfect counterpoint to all sorts of cheeses.
Marineiras Crackers - Crunchy Savoury Biscuits from Galicia