Tiffany Owens – Clips & Samples

The Art of Tapas-style Entertaining

Publication:  Wine@MSN.com | August 2005

Date Published: 11/5/2006

Photographs: No

Content

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By Tiffany Owens

Tapas, or “little plates,” are Spain’s national culinary passion and the epitome of Spanish living. At first glance, they may seem similar in appearance to hors d'oeuvres and appetizers (at least in portion size), but the tapas ritual is more than just food enjoyed with drinks or before a meal, it is an indispensable part of daily Spanish life.

Eating tapas is part of the tapeo, the daily congregation to eat, drink wine and socialize, starting at midday and continuing on into the night. Spaniards traditionally go to tapas bars or tascas before meals to meet friends, converse and people-watch, usually “tasca-hopping” for several rounds of small plates and drinks before settling into the evening’s chosen restaurant.

“It’s hard to think of a tapas bar as an eating establishment because it functions more like a conversation establishment,” notes author and Mediterranean food connoisseur Clifford A. Wright. “Conversation ranges from the mundane to the philosophical, and the food ranges from the simple toasted almond to the complex callos [tripe and sausage stew]. You will be able to taste snippets of a huge variety of foods just as you would hear snippets of conversation about the lottery, bullfighting or local politics.”

A tradition born of necessity

The tapas tradition began in Andalucía, Spain's sunny south, when a clever barkeep began to place slices of cheese or ham on top of drinks to keep out the dust and insects. Hence the “tapa” term, which means "cover" or "lid."

The practice quickly caught on with Spain’s other little bars to eventually become a social staple wherein small plates were passed around and shared communally with drinks. This tapas tradition spills over onto the other regions of the Mediterranean as well: in France as hors d’oeuvres and entrées; in Italy as antipasti, primi piatti and cichetti; in North Africa as mukabalatt; and in Greece, Turkey and the Middle East as meze.

Plan your own tapas party

Tapas parties provide all of the fun with less of the fuss and formality commonly associated with sit-down dinner parties. The tapas themselves are also as versatile as they are delicious, giving guests an opportunity to appreciate innumerable dishes with as many different flavors, textures and colors as the ensuing conversations themselves.

Small-bite tapas are perfect for warmer evenings when you don't feel like stuffing yourself and sherry is the authentic Spanish accompaniment that enhances their flavor. Just like sparkling wine can only be called Champagne if it comes from that region in France, sherry can only be called a sherry when it comes from the Jerez region in Spain. The different kinds – fino, manzanilla, oloroso and amontillado – range in sweetness, dryness and color, from light yellow to dark brown. No sherry on hand? Try pairing tapas with sangria (made from red wine and fruit) or a light-bodied red wine, such as a Chianti or Merlot.

The secret to successful tapas-style entertaining is to provide enough food (with enough substance and variety), to give guests the feeling that they've had a full meal. Wright recommends that dishes should be also balanced between dry and saucy, spicy and savory. “Too many dishes become an assault on people’s stomachs and foods begin to clash,” he warns. “Too few dishes leave people bored and hungry.”

For a tapas-style cocktail party, have olives and almonds in several bowls around the room and hand guests a glass of wine or sherry as they arrive. Then bring out the small plates together, with a dish of toothpicks for spearing if necessary, as everyone begins their second drink.

Wright also advises that for cocktail parties without dinner, eight dishes would be appropriate; for an eight-person <