What wine pairs with gaspacho?

Manzanilla

white · Palomino · Sanlúcar de Barrameda · Espagne — 6–8°C

The Andalusian regional pairing: Manzanilla (sherry biologically aged under flor in seaside Sanlucar) brings saline iodine and dry almond that answer fresh tomato, cucumber, and olive oil — bone-dry, tense, perfect with this summer dish.

Albariño

white · Albariño · Rías Baixas · Espagne — 8–10°C

Albarino from Rias Baixas brings sharp acidity and saline notes that cut the olive oil and amplify the tomato freshness — peach and lime fruit lift the bell pepper and cucumber.

Rosé de Provence

rose · Grenache, Cinsault · Provence · France — 6–8°C

Provence rose, dry and light, served very chilled, accompanies gazpacho in a Mediterranean logic — delicate red fruit and saline freshness balance the tomato acidity without masking it.