What Wine Goes with Empanadas?
Dry Sherry (fino or manzanilla) cuts through fried pastry better than any other wine: the salinity and acidity work like a palate cleanser, while the dry profile prevents the filling from tasting sweet. If Sherry isn't on the list, a dry Albariño or Sauvignon Blanc works almost as well.
Top pairings at a glance
Dry Sherry (Fino or Manzanilla)
Look specifically for Fino or Manzanilla Sherry. Usually $8-12 by the glass.
Salt and acidity cut through fried pastry perfectly. The wine reads almost like a palate cleanser. This is the traditional Spanish pairing for fried pastries and empanadas specifically.
Albariño (Spain)
Look for Rías Baixas Albariño or any Spanish Albariño. Usually $10-14 by the glass.
White alternative with good body and high acid. Won't compete with the filling while cutting through the oil and fat.
Sauvignon Blanc (Loire, not California)
Look for Sancerre or Pouilly-Fumé, not California versions. Usually $10-15 by the glass.
Naturally zippy Loire Sauvignon Blancs won't compete with the pastry. They're higher in acidity than California versions and won't taste flat against fat.
How to think about empanadas and wine
Empanadas are fundamentally a richness challenge. The pastry is fried or baked until flaky and golden, the filling is often meat-forward (beef, chicken, or cheese), and the overall dish reads as indulgent. You need a wine that cuts through the oil and fat without weighing you down further. Sherry is traditionally the Spanish pairing for fried pastries and empanadas specifically.
Fino and Manzanilla are dry (or off-dry at worst), saline (echoing the pastry's salt), and high in acidity. The wine reads almost like a palate cleanser. At a restaurant, if they have a Sherry program, order a pour of Fino or Manzanilla by the glass; these are almost never marked up more than 3x and you'll pay $8-12 for an exceptional pairing. If Sherry isn't available, scan the white list for anything marked dry and high acid. Albariño from Spain or Portugal works well. Loire Valley Sauvignon Blancs (not California versions, which are often too fruit-forward) also work because they're naturally zippy and won't compete.
What to avoid
Full-bodied reds will sit heavily on top of the pastry. Rich Chardonnays also clash. Avoid fruit-forward New World whites (many California Sauvignon Blancs, Pinot Grigio from warm regions). The pastry's fat will make these taste flat and one-dimensional.
Value tip
Sherry is one of the best value wines on earth. A quality Fino costs $8-15 by the bottle and is often marked at under 3x in restaurants, so you're spending $9-12 by the glass for an exceptional pairing. Albariño is also affordable, typically $15-25 by the bottle. Look for bottles under $20 and you're in good shape.
Common questions
What wine goes with a sweet empanada (dessert version)?
If the empanada has fruit filling or is dusted with cinnamon sugar, a light Moscato d'Asti or a dry Riesling works better than the savory pairings. But if the filling is meat (even sweet meat), stick with Sherry. The wine needs to cut through fat more than handle sweetness.
Can I order Champagne with empanadas?
Yes. A dry Champagne or Cava is actually excellent because the bubbles and acidity work like Sherry. It's less traditional, but structurally sound.
What if the empanada has a spicy filling?
Sherry becomes even better because its acidity handles spice the same way it handles fat. Albariño also gains value here because the white wine's brightness makes heat feel less sharp.
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