We would go as far as to make some culinary recommendations, by way of suggestions only as, in the end, each to his own and the consumer has the last word.
Dry White Wines: These are usually light and aromatic, with fresh, fruity aromas. The vast majority of them are young wines, reinforcing the personality of the varieties they are made from. Listán Blanco, Bujariego and Albillo are the three best known varieties.
They are ideal with fish in sauces, fish stews, octopus and tuna salmagundis, fish or seafood soups, fried or grilled fish, a whole range of salads, fresh or smoked cheeses, etc.
Red and Rosé Wines: Most of these are young wines. Negramoll is the variety used for most of these wines, although other less-used varieties are sometimes added (Listán Prieto, Almuñeco, etc.). Do not look for deep, bright colours in the red wines of La Palma, as one of their characteristics is their pale colour. The rosés can be made by mixing these varieties with green grapes, but they are usually made with Negramoll only.
The Rosé Wines go very well with fish, mixed grills, rice dishes, fish or seafood soups, etc.
The reds are ideal to serve with white and red meats, roast pork, poultry, meat and stewed pulses, mature cheeses, etc.
Tea Wines: The “Vino de Tea” denomination is authorised in the Northern Sub-Zone of La Palma on the label of wines that get their taste from having aged in wooden casks made from the heart wood of "Pinus canariensis" (tea or Canary Island pine), which gives them a typical intense aroma and taste of resin. The oak or chestnut cask has been replaced here traditionally with casks made from this wood, known as “pipas”
These wines go very well with goat meat, young goat meat and rabbit, heavily spiced in “salmorejo” sauce, or with garlic and served with “papas arrugadas” or boiled potatoes.
Naturally sweet wines: In this category, the jewel in the crown is the Malmsey or Malvasia, a variety that is planted mainly in two very specific areas of the island (Fuencaliente and Villa de Mazo). The grape is left to ripen on the vine until it starts to turn into a raisin, which enhances the presence of sugars and the alcoholic proof of the final product. These are amber-coloured, noble wines, extremely aromatic smelling of ripe fruit, figs, sultanas, etc. Sabro is another major variety used in making exquisite sweet whites, a unique variety from the island that is increasingly hard to find.
These wines are ideal for serving as an aperitif, with fresh or mature cheese, and with the dessert, with a macaroon, toasted almond, etc.