Pairings
Products from Navarre and the drink that goes best with them, chosen at our shop on Calle Estafeta. From the aperitif to after-dinner.
A Navarrese aperitif with good wine
Asparagus · Chardonnay
with Castillo de Monjardín Chardonnay Reserva
Asparagus is one of the hardest foods to pair. A barrel-aged chardonnay has the richness and acidity needed to go with it without turning bitter. Also with El Navarrico or La Catedral de Navarra.
Bonito · Sparkling wine
with Castillo de Monjardín Brut Chardonnay Millésime
The fine bubbles and acidity of the sparkling wine cut through the richness of the tuna belly, and the mild heat of the piparra brings it to life. An elegant bar-style aperitif.
For the perfect board
Iberian · Single-estate red
with Pago de Cirsus Cuvée Especial
A red with ageing and polished tannins for the marbled fat of Iberian ham. If you prefer something fresher, Monjardín's Brut Millésime also works very well.
Txistorra · Garnacha
with Altos de Inurrieta or Unsi Terrazas Garnacha Tinta
Reds with fruit and freshness that stand up to the paprika and fat of Navarrese cured meats. Ideal for nibbling at the bar or at home.
Traditional dishes, local wines
Beans · A great wine
with Chivite Colección 125 Tinto
A hearty dish for a red with structure. The ribs in the stew go well with the ripe fruit and ageing of the wine.
Mushroom cream soup · Cellar white
with Castillo de Monjardín Chardonnay Gran Reserva
The woodland aromas and creamy texture of the mushrooms go with an aged white, with toasty notes and volume in the mouth.
The gourmet treat
Foie gras · Sweet wine
with Ochoa Late Harvest Muscat
The classic pairing: the sweetness and acidity of the muscat contrast with the richness of the foie gras. Serve the wine cold, at 6–8 ºC.
Foie gras · Navarrese jam
with a touch of Sal d'Oro flake salt
Patxaran jam gives a very Navarrese accent. A few flakes of organic salt over the foie gras bring the whole thing together.
Pâté · Jam · Young red
with Aidin tomato jam and Unsi Terrazas Garnacha Tinta
Tomato adds sweetness and freshness to the pâté. A young, fruity garnacha rounds off a simple, well-balanced aperitif.
Chocolate and liqueurs from Navarre
Dark chocolate · Sweet garnacha
with Unsi Dulce Garnacha
Intense cocoa needs a sweet wine with fruit and structure. Sweet garnacha softens the bitterness and lengthens the finish.
Patxaran chocolate · Patxaran
with Patxaran Etxeko, Baines Gold Label or Belasco
The chocolate echoes the sloe aromas of the liqueur: a very Navarrese combination. Serve the patxaran very cold.
Orange · Patxaran cream
with Bianca Villa orange cream with patxaran
Orange with orange: the citrus of the chocolate and of the cream reinforce each other, and the patxaran adds the local touch.
To stretch out the conversation
Coffee chocolate · Cream liqueur
with Baines Cream
The mild, sweet patxaran cream wraps around the toasted notes of coffee and cocoa. Serve over ice.
Biscuits · Artisan patxaran
with Laxoa artisan patxaran
Biscuits and patxaran, the traditional Navarrese after-dinner. Perfect as a gift for the fiestas.
Cheese · Jam · Patxaran
with Patxaran La Navarra
A savoury-sweet ending: the mature cheese, the jam and the patxaran share the same sloe aromas.
