3. Type of kitchen or dishes to taste
This is a very important factor. Our choice of wine will always be influenced by the type of restaurant we are in. For instance, if we are in a restaurant specialized in seafood or fish, meat, food from other countries and/or if we order dishes that are spicy or contain a high level of spices. The various bodegas supply very versatile wines, although we at BonAmb try to break with the tradition to accompany fish only with white wines with and meat with only red wines.
4. Type of wine
Paying attention to our own tastes is one of the most relevant issues. We can always orient our request towards similar products, that is, if we like sparkling wines such as cavas or champagnes we can vary towards an Ancestral, or Pet Nat (Natural Petillant).
If our palate is more adventurous and we are open-minded, we can derive from long-aging or highly complex reds to soft reds, but of great minerality or saline contributions, for example.
Company is one of the most important factors. If we are good hosts we will take the preferences of our guests into account, since it is well known that our company, like our state of mind, forms 75% of the grade of success of a meal or evening. Also a good suggestion would be to order wine by the glass instead of bottle, so that each one of the diners can satisfy their own alcoholic desires. At BonAmb, for example, we have a good repertoire of quality wines by the glass.