Wine and sausage, the perfect pairing

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Cheese and wine make the perfect couple

Stories tell that in ancient times, when wine dealers offered their products to be tasted by customers, they always accompanied them with cheese so that the strong flavour prevented them from detecting any faults in the wine. This is where the Spanish expression “don’t let them give it to you with cheese” comes from, warning of a possible scam.

Paradoxically, wine and cheese form one of the best duets in gastronomy and this simplicity gives great moments of pleasure. Of course, to avoid undesirable clashes, it is best to be guided by the experts and this can be done at El Nacional’s Wine Bar, where an expert will advise customers on the best way to accompany the different wines, with cheese and cold cure meat cuts, preserves and salted fish.


The wine list offers a careful selection of the best Spanish denominations of origin, with fourteen permanent selections plus two rotating ones, all of which are served both by the bottle and by the glass.

The cheese covers the entire Iberian Mainland and offers pearls such as the prize-winning cheese from Extremadura, Pascualete, the Catalonian blue goat’s cheese, Avi Ton, the essential Manchego or the Portuguese Queijo de Aseitao.

Wine and cured meats Bar - El Nacional
Iberian Guijuelo ham deserves a separate heading, hand sliced in front of the customer, as well as the Iberian acorn-fed loin and spicy chorizo sausage.

Two appetisers, one of them a selection of seafood preserves and the other of vegetables preserves, plus two salted fish dishes, herrings and the famous L’Escala anchovies complete the offer available at this bar.

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