A lesser-known fact is the word \u201ctapa\u201d comes from the Spanish verb tapar, meaning \u201cto cover.\u201d This comes from a time when the barkeep would put a slice of cheese or ham on a small plate and set it on top of the customer\u2019s glass. This served as a cover just in case any nearby fruit flies wanted a sip of their own.<\/p>\n\n\n\n
If you\u2019re in Basque Country in Northeastern Spain, this type of wine accompaniment might come in the form of a pintxo \u2013 an individually portioned open-faced sandwich or skewer of ingredients traditionally stacked and held together with a stick or toothpick. The word pintxo itself underscores this as it comes from the Spanish verb \u201cpinchar,\u201d meaning to stick or to puncture.<\/p>\n\n\n\n
One thing is true: whether you call it a pintxo, tapa, or bar snack, these have nothing to do with pairings. Instead, they are as much an extension of hospitality as they are an alcohol buffer \u2013 the latter, a benefit brought to the fore in the 13th century by King Alfonso X who was made to consume food with alcohol while he was recovering from an illness. He found the combination so satisfying that he ordered alcohol to always be served with food from then on. Whether legend or fact, it makes a good story. Relatable too.<\/p>\n\n\n\n The \u201cgift\u201d concept inherent in these Spanish small bites is not quite as straightforward as it might seem. Whether or not it\u2019s an actual gift \u2013 that is, free \u2014 has to do with where it\u2019s being served, what it is, and how big it is.<\/p>\n\n\n\n Pintxo refers to a small individual portion. It can be a small bite or two, a small sandwich that is layered and held together by a toothpick, or fresh ingredients stacked directly onto the toothpick. Legend has it that the original pintxo \u2013 a combination of a pickled pepper, oil-cured anchovy, and Manzanilla olive \u2013 was invented at a bar in San Sebasti\u00e1n in northeastern Spain. A regular bar patron and wine salesman wanted to come up with a name for the one-bite trio he claimed made his wine taste even better.<\/p>\n\n\n\n Enamored of the film star Rita Hayworth, who was the star and namesake of the movie \u201cGilda\u201d \u2014 a wildly popular movie in Spain at the time \u2013 he named his creation the Gilda. He said that like the character, this pintxo was salty, green, and spicy. Maybe not any less important is that these bundles of flavor proved this salesman right as they inevitably led customers to order more drinks and engage in extended frivolity and conversation. The movie went on to claim cult status as did the first commercialized pintxo \u2013 the gilda.<\/p>\n\n\n\n The colorful and tasty snacks begun in the Basque Country started no less than a movement throughout Spain and beyond \u2013 the evolution of beautifully stacked foods and small plates in wine bars. Of course, tapas were already a thing too, just different.<\/p>\n\n\n\n Tapas may be slightly more elaborate than pintxos. The most famous tapa may be the tortilla de patata or thick Spanish \u201comelet\u201d consisting of eggs, potatoes and sometimes onion served at room temperature.<\/p>\n\n\n\n Not to confuse matters, but tapas may be served in a small portion called a pintxo, natch. They can also be served as a \u201cmedia\u201d portion \u2013 one half of a tortilla (or larger portion of any tapa) \u2013 or an entera, a whole portion. These larger portions are referred to as raci\u00f3nes. In fact, an important distinction between pintxos and tapas is that pintxos are not meant to be shared while tapas are often communal depending on the size.<\/p>\n\n\n\n Tapas might also come in the form of croquetas\u2013 fried bites of ham or potatoes (or both) \u2013 or maybe tinned anchovies. Or they might be a mini size bocadillo or sandwich. Unlike the pintxo version of a sandwich, which is usually open-faced, bocadillos have a piece of bread on top as well.<\/p>\n\n\n\n When it comes to pintxos, the toothpicks serve a purpose beyond just holding the food together. They\u2019re also how the barkeep keeps track of what the customer has ordered. Although it\u2019s done on the honor system (who\u2019s going to monitor whether a toothpick or two fell on the floor?), the eagle-eyed bartenders have a pretty good idea of how many \u201csticks\u201d you\u2019ve ordered during your stint at the bar.<\/p>\n\n\n\n Pintxos are usually a great value too \u2013 two or three dollars for sizable bites. Never mind the toothpick holding the ingredients in place is just a couple of inches or so. Amazing what a skinny piece of wood can do.<\/p>\n\n\n\n The most important distinction between tapas and pintxos is that pintxos are never free. Tapas may come at no charge when wine is ordered. Even this is changing, though. Free tapas still exist in the southern part of the country \u2013 specifically Andalusia and Valencia \u2013 but they are likely to cost a little something elsewhere. Wherever these gratis bites are served, they are offerings rooted in hospitality, a way of saying, \u201cPlease enjoy this gift with your wine and stay awhile.\u201d<\/p>\n\n\n\n Of course, it may come as no surprise that the free tapa isn\u2019t a completely altruistic gesture. It keeps patrons in their seats (or on their feet) ordering more beverages and food. Or, in the case of \u201cir de tapas\u201d \u2013 a migration of sorts when friends get together and go from tapas bar to tapas bar ordering wine \u2013 usually small portions served in shot-like glasses \u2013 and ordering a tapa or two before moving on. Here, the bars are providing satisfying bites and sips with no hassle or pretense, and customers are getting in and out the door quickly while having fun along the way.<\/p>\n\n\n\n In the landlocked region of Castilla y Le\u00f3n, the concepts of pintxos and tapas are fortuitous because of the notable and prestigious wines made there \u2014 Ribera del Duero Tempranillo and Rueda Verdejo. Both wines love these small bites regardless of whether they\u2019re made with meat, cheese, fish, eggs, or vegetables. Tempranillo especially loves Spain\u2019s most treasured jam\u00f3n Ib\u00e9rico as well as aged sheep cheeses while Verdejo harmonizes perfectly with fish, olives, and vegetables.<\/p>\n\n\n\n To be clear, whether it is a tapa, pintxo, gilda, or the less-used term but still pertinent oferta or offering, it is not a pairing concept. Still, there\u2019s no question that it makes wine that much more enjoyable. These small bites are an extension of hospitality. If the food and wine go together, then all the better. Luckily, Ribera Tempranillo (also called Tinto Fino in this region) and Rueda Verdejo do just that.<\/p>\n\n\n\n Although tapas have made their way to the U.S., the \u201cfree gift\u201d and the hospitality concept behind that has not. At least not yet. This begs the question, what are we waiting for? Are we ready for a movement that embodies both cultures and our drive to welcome people into our business with a glass of wine and a complimentary gift from the bar?<\/p>\n\n\n\n Behold, the micro-tapa \u2013 a complimentary small and delicious bite (the behind-the-scenes cost, about 30-50 cents apiece) given to all drink-ordering customers at the bar as a welcome, an encouragement to stay awhile, a palate awakener, an alcohol buffer and, perhaps a subtle invitation to order more food and drink.<\/p>\n\n\n\n No \u2013 this is not new in America. We\u2019ve been offering everything from popcorn to peanuts to mini-hot dogs to fried cheese bites for as long as bars have been around. In fact, for a time, bars competed for business by gussying up their free bar bites in an effort to outdo their competitors. No need to do that now, but no one will ever turn down a tasty bite given \u201con the house\u201d especially when it\u2019s served with amazing wines.<\/p>\n\n\n\n Although there really are no rules when it comes to micro-tapas, it\u2019s helpful to know what a micro-tapa is and is not and how to frame it. Here are some simple guidelines:<\/p>\n\n\n\n Returning to wine talk,<\/strong> specifically Ribera del Duero and Rueda, it behooves all micro-tapas providers to have bottles of Ribera Tempranillo and Rueda Verdejo nearby. The reason is simple: micro-tapas pair perfectly with both these wines. The many flavors in micro-tapas and the various styles of each of these wines ensures that.<\/p>\n\n\n\n Make no mistake: a micro-tapa creates a lasting memory and hopefully becomes a movement you can partake in at your favorite neighborhood wine bar supporting Ribera and Rueda, Spain\u2019s most prestigious wine regions for red and white wines. It inspires loyalty and camaraderie and most of all, a moment in which to give really is better than to receive.<\/p>\n","protected":false},"excerpt":{"rendered":" Photography by Galdones Photography The concept of the free snack in American culture runs the gamut from dive bars to white tablecloth restaurants, places where the phrases \u201chappy hour\u201d and \u201camuse bouche\u201d translate to small, often tasty snacks or nibbles, whether salted popcorn in a bar or more elaborate bites prepared by a restaurant is […]<\/p>\n","protected":false},"author":114,"featured_media":44442,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[3334],"tags":[8124,4079,28005,1028,2398,3863,4212,3335,3718,3827,149],"coauthors":[84,33823],"class_list":["post-44441","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sponsored","tag-history","tag-pintxos","tag-ribera-y-rueda","tag-spain","tag-spanish-cheese","tag-spanish-food","tag-spanish-wine","tag-sponsored","tag-tapas","tag-tapas-basics","tag-wine"],"acf":[],"yoast_head":"\n![\"\"](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/52030383465_6a75e0ed97_5k-scaled.jpg\")
<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n<\/figure>\n\n\n\nThe pintxo meets Hollywood<\/strong><\/h3>\n\n\n\n
Pintxo versus tapa<\/strong><\/h3>\n\n\n\n
Ribera and Rueda: A perfect match<\/strong><\/h3>\n\n\n\n
Meet the micro-tapa<\/strong><\/h3>\n\n\n\n
Micro-tapa how-tos<\/strong><\/h3>\n\n\n\n
Ideally, a micro-tapa is served with a glass of red or white wine. It is a gift from the house served on a plate, toothpick or even just a napkin and is meant to be finger food. No utensils needed.<\/li>