Claudio which wines do you recommend me?
The technique of smoking food brings us back to ancient times when it was a way of preserving food in the long term. For this kind of food, there is a wide range of possible pairings. I would match a few slices of smoked salmon with some rosé sparkling wine that has good acidity so it can bear the oily texture of salmon and still retain its personality, a similar excellent choice are vinous champagnes with Pinot Noir as main grape. To relish a good jerky beef nothing as a rich and full-bodied red wine such as a crianza red wine from Ribera del Duero or a Mencía from Bierzo.