La Hormiga Roja, Jumilla, Spanje

Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote .

Good as an aperitif, with raw and steamed fish (e.g. sushi), mi-cuit preparations of fish and fried and steamed shellfish with a light vinaigrette sauce. Also good with raw and processed meat, salads with vinaigrette and raw or fried vegetables with soy sauce and slightly more mature goat cheeses.