There is much more on offer at Estadio, Logan Circle’s OG spot for Spanish tapas, beyond patatas bravas and txakoli. So live a little and try a mountain grown pét-nat rosé from Alfredo Maestro, perhaps a Rioja from Remelluri if the grilled or cured meats are on order — and of course glasses of sherry throughout the meal are a must.
Recaredo Terres Brut Nature Gran Reserva, 2014 ($71)
Champagne snobs can be such a bore, but an enlightened few will let you in on the stunning pleasures of the cavas from Recaredo. This estate has been growing and producing cava since 1924 (and they’re among the few cava producers in Penedès to be certified biodynamic) using all estate grown, native Catalonian grapes, doing all the work by hand. This 2014 vintage brut nature was aged over five years on its lies, developing a savory richness and persistence — just what you want with your tortilla Española and croquetas.
El Maestro Sierra Amontillado 12-Year Sherry ($11/glass)
You might consider El Maestro Sierra an early (19th century) disruptor in Jerez: When the region’s top barrel cooper took it upon himself to produce his own sherry, he was met with hostility from the entrenched aristocracy which dominated the trade. Fast forward to 1976, and El Maestro Sierra became the first entirely woman-run sherry producer in a historically male-dominated region. Part of their success is due to their bodega’s prime location, high on a hilltop with a clear exposure to the Atlantic’s cooling winds. This along with deep reserves of well-aged sherry that put many larger bodegas to shame. Enjoy this salty, nutty amontillado with all forms of cured pig, or even with creamy bomba rice with mushrooms, manchego, and truffle butter.