The recommendation to enjoy Torta del Casar with sweet wines with a fruity profile, with the Muscat from the Axarquía of Málaga, served cold, proving to be the ideal accompaniment to complete a festive meal, summarizes one of the suggestions highlighted by experts to enrich the experience of this Extremaduran cheese during the Christmas festivities. As El Periódico de España reports, this approach was detailed by sommelier José Luis Paniagua, who runs the restaurant winery Atrio and recently received the award for Best Sommelier in Spain 2025. Paniagua himself pointed out to the media that the nuances of figs, apricots and candied fruits in these sweet wines create a contrast that can enhance the creaminess and characteristic taste of the cheese.
The Regulatory Council of the Protected Designation of Origin Torta del Casar told El Periódico de España through its director Javier Muñoz that the versatility of this cheese allows expanding the combination possibilities beyond the usual alternatives. This openness leads to proposals that adapt to the context of the celebration as well as to the time of day, the type of menu and the different preferences of those who consume this product. According to the information published by the media, the Torta del Casar is considered one of the foods with the greatest roots in the Christmas gastronomy of Extremadura and other regions, a presence supported by its Protected Designation of Origin and its constant appearance on festive tables.
El Periódico de España explained in its report that the experience of harmonizing wines and cheeses requires taking into account the time of consumption as well as the peculiarities of the menu and the environment. The analysis presented by José Luis Paniagua points out that the most common combinations for Torta del Casar at Christmas are sherry wines and cavas aged between five and ten years. The sommelier explained to the publication that in aged cavas, the development of the bubble and the appearance of yeasty notes, such as: B. Brioche bread, allow a balanced combination with the creamy texture and intensity of the cheese.
However, to El Periódico de España, the expert emphasized that the possibilities go beyond these classic approaches, as Torta del Casar shows the ability to be associated with different styles of wine depending on when and how it is served. If the cheese is offered as an appetizer or at the start of a formal meal, Paniagua recommends pairing it with a dry, barrel-aged white wine from the Viura variety. According to the media mentioned above, this white wine with pronounced acidity and bitter notes manages to give volume and structure thanks to the wood. The notes of walnut and almond provide nuances that complement the character of the Torta del Casar, while the acidity helps cleanse the palate between bites and softens the impact of the cheese’s pronounced aromas.
If, on the other hand, the Torta del Casar is presented after the main courses, the recommendation is to enjoy sweet wines, especially Muscat wines from Malaga. El Periódico de España took up Paniagua’s advice that these wines enhance the flavor complexity of the cheese through their natural sweetness and fruit aromas, while consumption at a low temperature ensures freshness. Choosing this type of pairing, the sommelier emphasized, enriches the sensory balance and offers a differentiated conclusion to a Christmas meal.
The report published by El Periódico de España also highlighted the practicality of adapting the pairing to the type of occasion. For informal occasions and meetings where appetizers and tapas predominate, it is advisable to try Gewürztraminer wines from Alsace, a French region characterized by these aromatic white wines. As reported by the media, Paniagua highlighted the qualities of this wine, such as its acidity and its floral notes, which initially create a contrast when in contact with the cheese and then lead to a dry and fragrant finish that allows a progressive balance in the mouth.
El Periódico de España also presented in its article the organoleptic profile of the Torta del Casar, basing the choice of accompaniments on its characteristics: creamy texture, aromas reminiscent of both dairy and vegetable, and a very intense taste. The bitterness caused by the use of thistle plant rennet provides a special note without dominating the whole thing. These characteristics have increased its popularity in both national and international markets and made Torta del Casar a benchmark for Spain’s gastronomic diversity.
The perspective of the Regulatory Council and the specialists consulted, conveyed by El Periódico de España, defended that the key to a successful pairing lies in choosing wines with enough personality to match the presence of the cheese. The media quoted Paniagua as saying that they were looking for “strong, historical and present” wines capable of dialogue with the sensory power of the Torta del Casar. In this way, the discovery of new combinations is encouraged and consumers are invited to experiment with different types of wine, taking advantage of the numerous possibilities offered by the festive season and the versatile character of Extremadura cheese.
The appropriate selection of wines depending on the moment and the menu, the report emphasized, enriches the experience and multiplies the nuances that can be extracted from both the cheese and the drinks. El Periódico de España concluded that every Christmas the Torta del Casar reaffirms its status as an emblematic food at family gatherings and the variety of wines proposed by experts and regulators allows each table to find the ideal combination.
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