Hosting a wine/multicourse dinner. I have basics of the meal laid out and would love some insight into Spanish varietals I should look at for my pairings.
manchego, chorizo, quince jelly, marcona almonds, serrano ham
garlic shrimp/crusty bread
hot almond soup
will be either Trout escabeche or Rabbit escabeche
Catalan inspired fruit tart (with pears and dates, topped with nuts)