Wine for Iberian cured meats

Wines that pair beautifully with Iberian cured meats, such as jamón ibérico, typically feature bright acidity and savory notes. Spanish reds like Tempranillo and Garnacha, or whites like Albariño, enhance the rich, umami flavors of the meats. Look for aromas of red berries, herbs, and subtle spices. Notable regions include Rioja and Ribera del Duero. An interesting tip: a dry rosé can also elevate the experience, adding freshness to the salty richness.