Patatas Bravas

Patatas Bravas

Patatas bravas are fried potato cubes under a spicy, smoky-paprika tomato sauce and a slick of garlic aioli, so the wine must cut the fried fat and the rich aioli, handle a little heat and not be flattened by the paprika. Bubbles or a fuller rosé do it best. Avoid high-alcohol and tannic reds.

Pairs Perfectly

A Cava, Penedès, Spain. Carbonation cuts straight through the fried potato and the aioli while the lean acidity copes with the spicy sauce.

Pairs Well

A Tavel rosé, France. A darker, fuller rosé with the fruit and body to meet the smoky paprika and the heat.

A Garnacha rosado, Navarra, Spain. The regional rosé, juicy and inexpensive, made for the brava sauce.

Avoid

High-alcohol and tannic reds, which the paprika heat turns harsh.

Failing That

A Prosecco, Italy.

If All Else Fails

Pinot Grigio, Italy.

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