In the north-west corner of Spain, tucked against the Atlantic, lies Galicia. A region shaped as much by the ocean as by the people who live there. Life moves with the tides, the seasons, and the joy of sharing food and wine together.
If you walk through the misty hills, you will find terraced vineyards clinging to steep slopes. These vines, often picked by hand, show the deep respect people here have for the land. The wines that come from them – albariño, godello and mencía – are full of life and character. They carry the sea breeze, the mineral touch of granite and slate, and the quiet pride of those who care for them.
The people are open, kind and deeply connected to their roots.
But what stays with you most in Galicia is the people. They are open, kind and deeply connected to their roots. Food and wine are at the centre of every celebration. You hear bagpipes and drums at festivals, and recipes are passed from one generation to the next like something sacred. Every dish tells a story. Every shared table brings people closer. In Galicia, food is not just food. It is memory, identity and love.
Simplicity and care
Galician cooking is all about simplicity and care. The coast brings incredible seafood. Inland you find green fields full of animals, fresh vegetables and rich cheeses. There is no need to hide the ingredients. They speak for themselves.
One of the most well-known dishes is pulpo a la gallega. Octopus boiled gently until tender, then sliced and dressed with olive oil, coarse salt and a touch of pimentón de la Vera (smoked paprika). It goes beautifully with a chilled glass of The Society’s Exhibition Albariño 2024 from Rías Baixas. This wine, made by Pazo de Señorans, is fresh and bright, with citrus and a bit of saltiness that feels like a sea breeze on your tongue.
Another favourite is empanada gallega. A golden pastry filled with tuna, onion and sweet peppers. It is honest, hearty and delicious. With it, try a glass of Maruxa Godello 2024. The wine is soft and rounded, with delicate fruit and minerality that lift the flavours in the most natural way.
Percebes – salty, briny and full of the sea. You boil them quickly and eat them with lemon. Nothing else.
If you are after something more comforting, go for lacón con grelos. Pork shoulder cooked slowly with chorizo, turnip greens and soft, buttery potatoes. It is rich, generous and deeply traditional. The best match is a glass of Ponte da Boga Mencía 2023. Light but full of red fruit and a little spice, it balances the dish perfectly.
And of course, there are percebes. Goose barnacles pulled from the rocks where the Atlantic crashes hardest. Salty, briny and full of the sea. You boil them quickly and eat them with lemon. Nothing else. Just that and a glass of Albariño, which brings everything together with a pure, clean finish.
A treat for the senses
Being in Galicia is something you feel with all your senses. You see green hills rolling into the sea. You hear waves breaking against the cliffs. You smell grilled sardines in the air. Someone hands you a glass of wine. Someone else tears off a piece of empanada and offers it to you with a smile.
Maybe you are sitting in a tiny bar by the port eating pulpo. Maybe you are standing in a vineyard in Ribeira Sacra, tasting mencía under the sun. Maybe you are just breathing in the Atlantic wind.
Galicia is more than food or wine. It is a place that welcomes you, holds you close and stays with you long after you have left.
Wines from Spain
All Spanish wines
Contino Graciano, Rioja 2020
Williams & Humbert As You Like It Amontillado Medium Sweet 50cl
Viña Zorzal Cueva de La Mora Garnacha, Navarra 2023
Palo Cortado Solera Sanchez Romate Jerez NV
Romate Fino Perdido
Maruxa Godello, Valdeorras 2025
Pepe Mendoza Pureza Moscatel, Alicante 2023
Viña Zorzal Cueva de La Mora Garnacha, Navarra 2022
Pepe Mendoza Pureza Moscatel, Alicante 2024
