Galician empanada and local wines form one of those pairings that seem made for each other. But with five denominations of origin in Galicia and a variety of fillings ranging from the sea to the mountains, choosing the right wine can make the difference between a good meal and a memorable experience.
In this guide, we explain which Galician wines work best with each type of empanada, with specific winery recommendations so you can always get it right.
Galician Denominations of Origin: A Quick Map
Galicia has five denominations of origin that produce some of Spain’s finest white and red wines:
D.O. Rías Baixas — The kingdom of Albariño. Fresh, aromatic white wines with Atlantic character. Perfect for fish and seafood.
D.O. Valdeorras — The birthplace of Godello. Elegant white wines with mineral notes and more body than Albariño.
D.O. Ribeira Sacra — Where Mencía reigns. Fruity, fresh red wines born from heroic viticulture on terraced slopes above the Sil and Miño rivers.
D.O. Ribeiro — Blended white wines with Treixadura, Godello and other native varieties.
D.O. Monterrei — The youngest denomination, with Godello whites and Mencía reds gaining increasing recognition.
Fish Empanadas: Albariño Territory
Tuna, cod, and xoubas empanadas find their natural companion in Albariño. The vibrant acidity of this wine cuts through the pastry’s richness while enhancing the marine flavors of the filling.
For Tuna Empanada
Tuna has a mild flavor that pairs well with young, fresh Albariños. Look for wines with citrus and floral notes that won’t overpower the fish.
Recommended wineries:
- Martín Códax — An accessible and consistent classic
- Paco & Lola — Fresh and easy-going, perfect for casual occasions
- Condes de Albarei — Excellent value for money
For Cod Empanada
Cod has more intensity than tuna, especially in the version with raisins. Here you can opt for Albariños with a bit more body or even with lees aging.
Recommended wineries:
- Terras Gauda — Their blend of Albariño with Loureiro and Caiño adds complexity
- Pazo de Señorans — A benchmark among aged Albariños
- Mar de Frades — Elegant and well-structured
For Xoubas Empanada
Xoubas (small sardines) have a more pronounced and fatty marine flavor. You need an Albariño with marked acidity that cleanses the palate between bites.
Recommended wineries:
- Do Ferreiro — One of the most acclaimed Albariños, with mineral character
- Zárate — Very pronounced Atlantic profile
- Palacio de Fefiñanes — Tradition and elegance from Cambados
Seafood Empanadas: Full-Bodied Albariño or Godello
Seafood such as cockles, scallops, mussels, and octopus have more intense, briny flavors. Here Albariño still works well, but you can also explore Godello from Valdeorras, which provides greater volume on the palate.
For Cockle or Scallop Empanada
Galician shellfish from the rías deserves a wine to match. Opt for Albariños from sub-zones such as O Salnés or O Rosal, where the Atlantic influence is most direct.
Recommended wineries:
- Santiago Ruiz — O Rosal benchmark with its Atlantic blend
- Lagar de Cervera — Elegant with good acidity
- Bodegas Fillaboa — Historic Condado do Tea winery with elegant Albariños
For Octopus or Cuttlefish in Ink Empanada
Octopus and especially cuttlefish in its ink have more powerful flavors. Here Godello from Valdeorras can be an interesting alternative: more body, mineral notes, and the ability to stand up to intense flavors.
Recommended wineries (Godello):
- Rafael Palacios — Absolute Godello benchmark, with wines like Louro or As Sortes
- Godeval — Pioneers in the recovery of the variety
- Guitian (Bodegas La Tapada) — Excellent aged Godellos
- O Luar do Sil — Pago de los Capellanes project in Valdeorras
Meat empanadas: when it’s time for red
Zorza, pork, and chicken with mushroom empanadas call for a change of register. Here’s where Mencía reds from Ribeira Sacra come into play: wines with red fruit, soft tannins, and acidity that makes them highly food-friendly.
For Zorza Empanada
Zorza, with its spiced paprika marinade, needs a wine with character but without excessive tannins that would compete with the spices. A young Mencía from Ribeira Sacra is the perfect choice.
Recommended wineries:
- Regina Viarum — Denomination classic, balanced and accessible
- Guímaro — Estate wines with great personality
- Bodegas Petrón — In Doade, their Prómine Singular won the Acio de Oro for best Galician red
For pork empanada
Pork empanada has a milder profile than zorza. It works with both young Mencía and full-bodied whites if you prefer not to change color during the meal.
Recommended wineries (Mencía):
- Finca Míllara — Pure and expressive Mencía
- Adega Algueira — One of the historic wineries of Ribeira Sacra
- Ronsel do Sil — Wines with character from the Sil terraces
For Chicken with Mushroom Empanada
This empanada has a more delicate profile. You can stay with white (a Godello with some aging) or switch to a light Mencía served chilled.
White option: A Godello from Valdeorras with lees aging
Red option: A young Mencía served at 57-59°F (14-15°C)
Cured Beef with Goat Cheese Empanada: A Special Case
This gourmet empanada combines the intense saltiness of cured beef with the sweetness of caramelized onion and the creaminess of goat cheese. A complex profile that accommodates several options
Option 1 — Barrel-aged Godello: The oak provides structure to stand up to the cured beef
Option 2 — Aged Mencía: If you prefer red, look for one with polished tannins
Recommended wineries:
Vegan vegetable empanada: Freshness above all
Vegetable empanada has a light, fresh profile that calls for wines without too much presence. A young Albariño or a white from Ribeiro are ideal options.
Recommended wineries:
- Any young Albariño from Rías Baixas
- Viña Mein — Ribeiro benchmark with highly food-friendly blended whites
Summary Table: Which Wine with Each Empanada
| Empanada | Recommended Wine | Temperature |
|---|---|---|
| Tuna | Young Albariño | 46-50°F (8-10°C) |
| Cod | ull-bodied Albariño | 50-54°F (10-12°C) |
| Cod with raisins | Albariño on lees | 50-54°F (10-12°C) |
| Xoubas | Albariño with marked acidity | 6-50°F (8-10°C) |
| Cockles | Albariño from O Salnés | 46-50°F (8-10°C) |
| Scallops | Albariño or Godello | 50-54°F (10-12°C) |
| Octopus | Godello from Valdeorras | 50-54°F (10-12°C) |
| Cuttlefish in ink | Full-bodied Godello | 50-54°F (10-12°C) |
| Mussels | Albariño | 46-50°F (8-10°C) |
| Zorza | Young Mencía | 57-61°F (14-16°C) |
| Pork | Mencía or Godello | 57-61°F / 50-54°F (14-16°C / 10-12°C) |
| Chicken with mushrooms | Godello or light Mencía | 50-54°F / 57-59°F (10-12°C / 14-15°C) |
| Cured beef with cheese | Barrel Godello or aged Mencía | 54°F / 61°F (12°C / 16°C) |
| Vegetables | Young Albariño or Ribeiro | 46-50°F (8-10°C) |
Final Tips for Perfect Pairing
Temperature matters. An Albariño that’s too cold loses aromas; a Mencía that’s too warm becomes alcoholic. Take white wine out of the refrigerator 10 minutes before serving and put red wine in for 15 minutes if it’s at room temperature.
Don’t be afraid to experiment. These are recommendations, not rules. If you feel like a Mencía with your tuna empanada, go ahead. The best pairing is the one you enjoy most.
Consider the occasion. For casual nibbles, a young, fresh Albariño. For a celebration, elevate with an artisan Godello or estate Mencía.
Find the Perfect Empanada for Your Wine
At Costumes we craft artisanal empanadas daily with premium ingredients: from classic meat and fish to gourmet options like cured beef with goat cheese. All designed to pair with the finest wines from our land.
Want to learn more about our empanadas or place a special order? Contact us.