Choosing a wine or cava for a particular meal is not just a question of taste or preference; it is also a question of good sense.For instance, it is better to drink the lighter wines before starting on wines with more body, or white wines before the reds.

For aperitifs, we recommend the cavas Artium Extra and Rosat Brut. The latter is also ideal for blue fish and lobster soups. For soups and creams with shellfish and fish or salads (with vinegar, artichokes or asparagus), we suggest Artium Picapoll and for salads with pulses, meat, fowl, mushrooms or fish, choose cask-fermented Picapoll. For meat and poultry dishes, we also recommend Artium Cabernet Sauvignon. Semi-matured, creamy and soft cheeses combine well with the red wines Rocas Albas and Merlot. The latter wine is also ideal for spicy Spanish luncheon meats.