José Pizarro’s Spanish-Style Christmas Feast

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Discover the art of pairing Spanish cuisine and wine this holiday season. From Rioja with roasted sea bass to PX Sherry with desserts, elevate your festive feast!

The Art of Pairing: Wine and Festive Spanish Cuisine

The holiday season is upon us, and what better way to celebrate than by exploring the artful union of wine and food? Spanish culinary traditions, rich in history and flavor, offer a unique lens into this pairing mastery. Drawing inspiration from José Pizarro, the "Godfather of Spanish Cooking," we’ll dive into how his approach to festive dishes embodies the essence of Spain's winemaking heritage. Let’s uncork some insights and serve up some inspiration.

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1. The Elegance of Christmas Eve: Whole Roast Sea Bass Meets Rioja

In Spain, Nochebuena—Christmas Eve—is the centerpiece of holiday celebrations. For José Pizarro, it’s not about turkey or ham; instead, a whole roasted sea bass steals the spotlight. This dish is as much about simplicity as it is about bold flavors: saffron-infused potatoes layered with capers and lemon slices create a bed for the fish, while a roasted garlic salsa adds depth.

But what truly elevates this meal? Gran Reserva Rioja. As Pizarro explains, “These are big flavors that demand a big wine.” A well-aged Rioja offers a symphony of dark fruits, oak spice, and earthy undertones that perfectly balance the richness of the saffron and the delicate succulence of sea bass. A 2016 vintage provides just enough fruit-forward charm with a hint of maturity—a match made in culinary heaven.

• Expert Tip: When pairing red wine with fish, focus on preparations involving bold flavors or fatty textures to avoid clashing tannins.

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2. Sparkling Beginnings: Corpinnat Bubbles and Tinned Treasures

The Spanish know how to start an evening with flair. For Pizarro’s family, it begins with bubbles—his own-label sparkling wine from Bodegas Gramona in Alt Penedès. This gran reserva brut nature encapsulates elegance with its fine mousse and dry finish.

Paired with an unexpected yet decadent selection of tinned seafood—anchovies matured in salt for two years or clams preserved in their own brine—this duo surprises even seasoned palates. “People don’t understand tinned fish in the UK,” Pizarro remarks passionately. Yet these treasures reflect Spain’s reverence for high-quality ingredients in all forms.

• Pro Tip: Serve your sparkling wine chilled to 6–8°C (43–46°F) for optimal freshness, accompanied by crusty bread to mop up every last drop of olive oil from those tins.

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3. A Sherry Moment: Pan-Fried Prawns Paired With Fino en Rama

Seafood takes center stage during holiday meals across Spain, often complemented by Sherry. Pizarro’s pan-fried prawns cooked with garlic, chili flakes, crispy jamón Ibérico, and Cava epitomize festive indulgence. To pair? A chilled glass of fino en rama, an unfiltered Sherry bursting with saline minerality and nutty complexity.

“People need to understand more about Sherry,” says Pizarro emphatically. Its versatility—from bone-dry fino styles to luscious PX dessert wines—is unparalleled at the dinner table. Fino’s crisp acidity cuts through the richness of prawns while enhancing their briny sweetness.

• Did You Know? En rama refers to minimally filtered Sherry bottled close to its natural state—a style prized by connoisseurs for its vibrancy.

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4. Christmas Day Comforts: Baby Goat Stew Meets Cádiz Reds

While Christmas Eve dazzles with seafood splendor, Christmas Day brings rustic comfort food to Spanish tables. For José Pizarro, it’s all about baby goat stew—a hearty dish simmered with choricero peppers, garlic, bay leaves, white wine, and paprika (pimentón de la Vera). Served alongside fried potatoes and red cabbage cooked with Pedro Ximénez (PX) Sherry vinegar, it’s homely yet refined.

To accompany this robust dish? Pizarro recommends exploring new-wave reds from Cádiz or Priorat—regions producing expressive wines full of ripe fruit balanced by freshness and minerality. These modern wines complement the stew's smoky warmth without overwhelming its nuanced flavors.

• A Winemaker's Perspective: “Cádiz reds are redefining Spanish viticulture,” notes sommelier Marta García-Alonso. “Their coastal influence brings vibrancy to every sip.”

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5. Sweet Endings: Santiago Tart Paired With PX Sherry

No Spanish Christmas feast is complete without dessert—and no dessert feels more traditional than Tarta de Santiago. This almond-rich cake nods to Galicia's heritage while offering a satisfying finale when paired with cream infused with PX Sherry.

Pizarro reaches for Fernando de Castilla PX or González Byass Matusalem oloroso—aged 30 years—for this occasion. These dark elixirs evoke notes of dried figs, molasses, caramelized nuts, and spices—essentially Christmas in liquid form! Whether sipped alongside dessert or drizzled over cream for extra decadence, PX Sherry encapsulates holiday indulgence like no other.

• Serving Suggestion: Chill your PX slightly before serving—it intensifies its velvety texture while maintaining aromatic complexity.

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Closing Thoughts

From sparkling beginnings to savory mains crowned by velvety desserts—all paired impeccably with Spain's vinous treasures—José Pizarro demonstrates that food and wine are inseparable partners in celebration. His passion reminds us that thoughtful pairings elevate not only flavors but also experiences around the table.

So this holiday season, take inspiration from Spain's culinary traditions: embrace bold wines like Rioja gran reservas or explore lesser-known gems like Cádiz reds; savor artisanal products such as tinned anchovies; or simply share stories over glasses filled with PX Sherry around loved ones’ laughter-filled tables.

After all—as José himself puts it—“It’s not just about food or drink; it’s about company.”

Photo by Maja Petric on Unsplash