An excellent companion for the aperitif, are those spreadable sauces better known as dips. Easy to prepare and to find them ready-made in supermarkets or gourmet stores, they are a must at parties, a family gathering or even when you want to snack on something while watching a movie. Dips accentuate the flavours of any solid and crunchy bite that you put in your mouth. This time, we recommend some dips and wine pairings, in case you also consider uncorking a bottle to make your moment even more pleasant.

• Hummus

It is probably the most popular dip of the moment. Originally from Middle Eastern countries, this silky sauce made from cooked chickpeas, tahini (sesame seed paste) and lemon juice, stands out for the intense addition of fresh garlic cloves. Due to the garlic and the hint of lemon, it is recommended to pair it with crispy white wines that have great acidity and herbaceous notes, such as Terrunyo Sauvignon Blanc, as this helps to soften the flavours of garlic and balance the creaminess of the tahini on the palate.

 

• Chutney

Of Indian origin, chutneys are those chunky sauces of bittersweet flavour, spiced and that usually mix ingredients such as tomato, onion, raisins, fruits such as mango and vinegar. They are very versatile, ideal to accompany cheese, to add a counterpoint to a patè or to cut through charcuterie’s fat. Thanks to its acidity and sweetness, this dip works very well with wines with a floral and sweet character such as Casillero del Diablo Viognier. Due to its medium body on the palate, this wine could also complement meats such as fried chicken or pork, enhancing its warm sweet character but ending with a clean and refreshing finish.

 

• Romesco

This typical Catalan sauce is perfect for spreading fried potatoes, toasts, accompanying cheese, shrimps or whatever comes to mind. Made from roasted tomatoes, red peppers, onions and garlic, it also contains sherry vinegar, almonds, hazelnuts and, of course, a lot of olive oil. Everything goes to the blender and … voilá! A delicious sauce with smoky notes, acidity, crunchiness and a hint of sweetness. Due to its structure, complexity and smoky notes, this dip ideally needs a wine with some oak aging. If accompanied by seafood, it works great with a Chardonnay aged 12 months in French oak barrels such as Marques de Casa Concha Chardonnay. Where as, if you opt for other bites such as doughs or potatoes, it will pair very well with a fruity and light red such as Amelia Pinot Noir.

 

• Whipped Feta cheese with lemon

A very versatile and fresh cheese to make dips, it is this Greek one better known as feta. With a grainy texture, it can be whipped together with a little sour cream or natural yogurt and thus achieve a smoothy paste in a matter of seconds. To intensify its acidity, you can add a few drops of lemon, lemon peel, season it with fresh ground black pepper, herbs such as thyme and olive oil. Perfect for spreading cookies, vegetables or pita chips, its very salty flavour requires a wine that is up to scratch in minerality. That is why Gran Reserva Serie Riberas Sauvignon Blanc with notes of lime and grapefruit, is a great ally.